Baking Bread

Just the smell of bread baking makes this project worth doing.

Objectives

Children between the ages of 3-5 years should be able to make size comparisons Cog. IIIB
and use texture to describe objects Cog. I
Children ages 2 ½-3 can discriminate between hot and cold Lang. IIA
Children ages 2-3 can roll, pound, and squeeze the dough FM I
And children 2 and under can understand and follow simple directions Lang. IA

Materials

2 or 3 loaf packages of frozen bread dough. Remove from freezer and put in refrigerator overnight, dough will thaw out but will not rise. Flour; cooking oil; sugar; 1 package of dry yeast; warm water; muffin tins; mixing bowls, eyedroppers, and a sharp knife.

Procedures

1. Pour yeast granules into bowl and pass around for children to look at. Explain that yeast is really a kind of plant and given food and water it will grow.

2. Help children mix up a sponge, following directions on yeast package. Pass the warm water around and have the children check temperature by sprinkling a few drops on their wrists—water should feel just warm, not hot or cold. Pour the correct amount of water in with the yeast, stir gently, and add flour and sugar. During this process, discuss the conditions needed for yeast to grow—warmth, water, food (flour and sugar) and that yeast, like all plants and animals will breathe as it grows. As the yeast grows and breathes, bubbles will form in the dough making it look bigger. Encourage kids to smell the sponge as it is mixed.

3. Put the sponge aside to rise. Pass around a bowl of flour and let each child take a handful to flour hands and table tops. While children are taking flour, cut each loaf of bread dough into 10 or 12 pieces. Give each child a piece of dough and point out the air pockets and review the functions of the yeast.

4. Show the children how to roll the dough into a ball. Discuss the temperature of the dough—it will still be cold. Remind children that yeast needs to be warm in order to grow well, encourage the children to warm the dough by rolling it in their hands.

5. Let children play with the dough. It turns out OK anyways. When a child thinks his roll is sufficiently warm and round, let him place it in a muffin tin. Describe the size—does it fill the muffin tin well?

6. When the muffin tins are filled, cover them with a damp cloth and put aside in a warm place to rise.

7. Check the sponge. Is it bigger? Let the children push their fingers into it. “Look at the bubbles”. Describe the next steps in making bread with the sponge (if time allows and interest continues, make more bread!)

8. In half an hour or so, gather some of the bakers to check on the rolls. Before removing the cloth, ask children to guess why there are “mounds” under the cloth. When the rolls are about double in size, put them in the oven at 350 degrees and bake. Smell the rolls as they bake. (Do they still smell like the yeast? Better?)

9. Serve rolls for snack while still warm (butter, honey, optional).