yeast bread

 This week in my cooking class we focused on yeast bread. I learned so much like to activate the yeast u need to have it on a certain temp which is 105-110. Also that u need to punch a knead bread i never knew u could punch bread while making it, and then I had a major brain fart and didnt know u could add sugar to make bread sweeter and not just unsweet. I learned a lot during this week and can’t wait to learn more. 

      We also made cinnamon rolls this week and they were so amazing! My experience in the lab was better than ever it was fun and got along with new people i never thought i would. We worked amazingly together and wouldn’t mind working with them again, but let’s talk about the rolls. It was so yummy one of the best things so far. Everything went perfect. They were fantastic i would definitely do this another time with my family or something. The way the food looked was great they had the perfect everything on it it was overall amazing!

Cinnamon Rolls Lab Plan  

Your name:	Period:	Kitchen #:
Group members:
Date(s) of lab:	Yield: 1 dozen	# lab days: 3

Day 1 

Ingredients from prep table:	1 pkg active dry yeast (2t + 1/4t)
1/2 c warm water (105-110 degrees F)
1/3 c plus 1/2 teaspoon sugar, keep seperate
1/2 c warmed milk
1/3 c butter (5 T)
1 teaspoon salt
1 egg, lightly beaten
3 1/2- 4 c flour
Cooking spray
Equipment  from prep table/area/pantry:	Plastic baggie
Label
Equipment from kitchen:	Measuring equipment
Wooden spoon
Mixing bowls
Bench scraper

Time on clock:	# of minutes:	Step #:	Directions:
	5	1	Cell phones in holder Listen to class directionsTie up hair, check clothing Wash hands Grab apron, dish towels, and dish rag (backroom)Start dishwater
	1	2	Set out tray with lab plan & equipment on it
	5	3	Mix water, 1/2 t of sugar and yeast, set aside to activate
	1	4	Melt butter in large glass mixing bowl
	2	5	Add milk, 1/3 c sugar, salt and egg, stir with melted butter
	2	6	Add yeast mixture
	5	7	Add flour until slightly stiff
	1	8	Dust counter with flour
	10	9	Knead dough on dusted counter until smooth and elastic
	2	10	Shape dough into ball
	2	11	Put dough into baggie (vented) sprayed with cooking spray
	1	12	Label and place dough in designated spot
	5	13	Wash and thoroughly dry dishes. Return dishes to their correct spot.
	1	14	Take aprons back to rack and put dirty dish towels in washing machine
	1	15	Complete and turn in rubric then call Miss Fenn over for checkout (you may have some additional tasks)
	1	16	Take lab plans back to binder, have a seat.

Day 2 

Ingredients from prep table:	1/2 c butter
3/4 c sugar
1 Tablespoon + 1 teaspoon + 1/2 teaspoon ground cinnamon
Dough
Equipment  from prep table/area/pantry:	Cookie sheet
Plastic wrap
Label
Equipment from kitchen:	Rolling pin
Flat edge spatula
Measuring supplies
Bench scraper
Wooden spoon

Time on clock:	# of minutes:	Step #:	Directions:
	5	1	Cell phones in holder Listen to class directionsTie up hair, check clothing Wash hands Grab apron, dish towels, and dish rag (backroom)Start dishwater
	1	2	Set out tray with lab plan & equipment on it
	5	3	Take tray to prep table to get ingredients/equipment in one trip
	3	4	Punch dough
	2	5	Mix cinnamon and sugar
	5	6	Roll dough out into a 15 x 20 inch rectangle
	5	7	Spread dough with 1/4 c butter (may need to soften, not melt, in microwave)
	3	8	Sprinkle cinnamon and sugar mixture over butter dough
	2	9	Roll dough jelly roll-fashion and cut into 12 pieces with bench scraper
	2	10	Place pieces on pan, swirl side up
	2	11	Melt remaining butter and pour over rolls
	1	12	Cover loosely
	1	13	Label and place dough in designated spot
	5	14	Wash and thoroughly dry dishes. Return dishes to their correct spot.
	1	15	Take aprons back to rack and put dirty dish towels in washing machine
	1	16	Complete and turn in rubric then call Miss Fenn over for checkout (you may have some additional tasks)
	1	17	Take lab plans back to binder, have a seat.

Day 3 

Ingredients from prep table:	1/3 c butter
2 c powdered sugar
1 teaspoon vanilla
2-4 T hot water
Cinnamon rolls
Equipment  from prep table/area/pantry:	Plates
Forks
Butter knife
Equipment from kitchen:	Mixing bowls
Measuring equipment
Whisk

Time on clock:	# of minutes:	Step #:	Directions:
	5	1	Cell phones in holder Listen to class directionsTie up hair, check clothing Wash hands Grab apron, dish towels, and dish rag (backroom)Start dishwater
	1	2	Set out tray with lab plan & equipment on it
	4	3	Take tray to prep table to get ingredients/equipment in one trip
	*	4	Preheat oven to 350 degrees F
	*	5	Bake rolls 25 to 30 minutes or until rolls are nicely browned
	10	6	While baking, melt butter and add powdered sugar & vanilla
	2	7	Stir in water until your preferred consistency
	3	8	Take rolls out of oven and coat with glaze
	10	9	Eat
	1	10	Complete lab rubric (1 per group)
	1	11	Complete lab eval (1 per person)
	5	12	Wash and thoroughly dry dishes. Return dishes to their correct spot.
	1	13	Take aprons back to rack and put dirty dish towels in washing machine
	1	14	Call Miss Fenn over for checkout (you may have some additional tasks)
	1	15	Take lab plans back to binder, have a seat.