Student
Recipes – Bread and Grains Lab
The purpose of this lab is for
students to prepare yeast breads and to watch demonstrations using a bread
machine and a frozen yeast bread product.
The purpose of this lab is for students to gain experience cooking with
starch in grains, pasta and sauces.
Student
Lab Reading Assignments
“Yeast Bread Cures,” BCC pg. 83
Convection Cooking Tips Handout
(Learning Suite)
“Cooking Rice,” BCC pg. 337
“Cooking Risotto,” BCC pg. 340
“Timetable for Cooking Rice,” BCC pg. 375
“Timetable for Cooking Pasta,” BCC pg. 376
Kitchen 1 Dilly Bread and Homemade Pasta
Kitchen 2 Calzones and Italian Tomato Sauce
Kitchen 3 Focaccia Bread and Sausage and Barley
Soup
Kitchen 4 Quick Cinnamon Rolls and Cheese White Sauce
Kitchen 5 Quick Whole Wheat Batter Bread and Honey Butter and Homemade Pasta
Kitchen 6 Pretzels and Quinoa (KEEN-wa) Salad
Kitchen 7 Classic White Bread and Raspberry Butter and Coconut Sticky Rice
Kitchen 8 Classic White Bread and Homemade Pasta
Kitchen 9 Calzones and
Italian Tomato Sauce
Kitchen 10 Pretzels and Homemade Pasta
Kitchen 11 Quick Cinnamon Rolls and Cheese White Sauce
To
Make a Proofing Oven (speeds things up):
·
Prepare your top oven as a proofing
oven as soon as you come to lab.
·
Fill a liquid 2 cup measuring cup
with water. Microwave for 3 minutes.
·
Put boiling water in an 8 x 8
aluminum cake pan, on the floor of the top oven (small oven). You will need the large oven (preheated) for
baking. Turn oven to 175º. When oven has heated, TURN OVEN OFF, and put
prepared dough (oiled and placed on a greased plate (for our top BYU small
oven) in oven.
·
Remove the water from the oven for
baking. NOTE: Once you take the dough out of the proofing
oven, it will continue to rise.
Yeast
Bread Tips:
·
Use hot tap water in bread
dough. At BYU our water temperature
(120˚) will not kill the yeast by the time you combine the other ingredients. Warm your flour in the microwave before
adding it to the recipe. Zap it for 15
seconds at a time until it is warm to the touch.
·
Warm a cold egg in hot tap water
before cracking and using in your bread.
·
Preheat your bottom oven for baking
as soon as you come to lab.
·
Make sure that you are using Fast
Rise Yeast or Instant Yeast for these recipes.
·
Use shortening (not vegetable oil
spray) to prepare your pans for baking breads.
·
For BYU classroom lab proofing, if
you must “cheat” on one of the rising times because of timing, it is better to
cut the first rising time short.
Cinnamon Apple Crumble (demonstrated
in lecture)
1
package Rhodes Cinnamon Rolls, thawed (it is easiest to work with slightly cool
rolls),
1
can (21 oz) apple pie filling
Topping:
½ cup sugar
1 cup flour
½ cup butter, softened
Topping:
½ cup sugar
1 cup flour
½ cup butter, softened
1. Remove
thawed cinnamon rolls from package and place on a cutting board. Cut into
bite-sized pieces.
2. Cut
apples in pie filling into smaller pieces.
3. Combine cut
up rolls and apple pie filling.
4. Place
cut up rolls and pie filling in a greased 9x13 pan.
For topping:
For topping:
1. Combine
sugar and flour.
2. Cut
in butter until mixture is crumbly.
3. Sprinkle
over rolls and apple pie filling.
4. Bake
at 350°F 40-45 minutes.
5. Top
with frosting packet from cinnamon rolls, if desired, before serving.
Dilly
Bread
¼ cup warm water
1 cup warmed cottage cheese
2 tablespoons sugar
2 tablespoons dry onion flakes
2 tablespoons dill weed
¼ teaspoon baking
soda
1 teaspoon
salt
1 egg
2 ¼-2 ½ cup bread flour
Melted butter (used later on top)
1. Soften
yeast in water. Cream cottage cheese in
blender
2. Combine all
ingredients but flour. Mix well with flat beater. Add flour and mix well.
3. Dough will be
thick and sticky. Turn dough into a greased plate and cover with plastic wrap.
Put in proofing oven and allow to rise 20 minutes. Gently deflate dough.
4. Turn dough
into a well-greased 8-inch round ceramic casserole dish. At BYU we have a white one that works well.
5. Let
rise in proofing oven until light, about 20 minutes.
6. Bake at 325
degrees for 25-35 minutes. If you are
using a glass or ceramic baking dish you will have to make the necessary
adjustments to oven setting and timing.
7. When
done, brush with melted butter.
8. Slice
on cutting board with electric knife to serve.
Focaccia
Bread (adapted from BCC, pg. 90)
2 ½ to 3 cups bread flour
1 tbsp dried rosemary leaves,
crumbled
1 tbsp sugar
1 tsp salt
2 ¼ tsp. quick active dry yeast
5 tbsp olive oil, divided
1 cup very warm water (120° F)
¼ cup grated parmesan cheese
Cornmeal
2 tsp. olive oil for dipping in each kitchen
1 tsp. balsamic vinegar for dipping
in each kitchen
1. Preheat
large oven to 400 degrees. In
KitchenAid bowl and with flat paddle,
mix 1 cup of the flour, the rosemary, sugar, salt, and yeast. Add 3 tbsp oil and the warm water. Beat with electric mixer on medium speed 3
minutes, scraping bowl frequently. Stir in enough remaining flour until dough
is soft and leaves sides of bowl, switching to dough hook near the end.
2. Using dough hook, knead 5 to 8
minutes or until dough is smooth and springy.
Grease large plate with shortening.
Place dough on plate, turning to grease all sides. Cover plate loosely with plastic wrap and let
rise in proofing oven about 20 minutes or until dough has almost doubled in
size. Dough is ready if indentations
remain when touched.
3. Generously
sprinkle a cookie sheet with cornmeal.
4. Gently push
fist into dough to deflate. Divide dough
in half. Shape each half into a 6- to 8-inch round (about 1” thick) piece on the
cookie sheet. Cover loosely with plastic
wrap lightly sprayed with cooking spray and let rise in proofing oven about 10
minutes or until dough has doubled in size.
5. Gently make ½-inch deep depressions
about 2 inches apart in dough with fingers.
This is done to add a decorative surface to the top of your bread. Carefully brush with 2 tbsp oil; sprinkle
with cheese. Bake at 400 degrees for 15
to 20 minutes or until golden brown.
Have each kitchen set out a small ramekin on their table to serve with a 2 tsp. of olive oil and 1 tsp.
balsamic vinegar for dipping.
Calzones
2 ½ cups very warm water (120˚ to
130˚)
2 tablespoon yeast
¼ cup sugar
1 teaspoon salt
6-7 cups bread flour
1
c. part skim Ricotta cheese
3 cups shredded Mozzarella cheese
3 cups shredded Mozzarella cheese
½
c. shredded Parmesan cheese
12
oz. finely chopped cooked ham
1 tablespoon dried oregano leaves
1 tablespoon dried oregano leaves
2
green peppers, chopped
1
small onion, chopped
2
tablespoons olive oil
1 jar (28 oz) spaghetti sauce for
dipping
1. In
your Kitchen Aid bowl, dissolve yeast in warm water.
2. Add
sugar, salt and 6 cups flour, using flat beater.
3. Mix to form
dough. If more flour is needed, add enough until dough no longer sticks to
bowl. Mix about 3 minutes, using dough hook. Let dough rest for 10 minutes on a
greased plate, loosely covered with plastic wrap in proofing oven.
4. Meanwhile,
mix cheeses, ham and oregano in a bowl.
5. Heat olive
oil in skillet over medium heat. Add pepper and onion and sauté until soft and
onion becomes translucent.
6. Form dough
into 11 balls. Roll each ball into a circle.
For lab, you may divide the dough into the number of balls for the number of people in the class and roll each into a circle.
For lab, you may divide the dough into the number of balls for the number of people in the class and roll each into a circle.
7. Place
a portion of cheese filling and vegetable mixture in center of circle.
8. Fold
circle and seal with water and fork.
9. Place on a
greased baking sheet. Continue to form remaining calzones. Pierce each calzone
once on top with a fork for venting.
10. Let
rest another 10 minutes in proofing oven.
11. Bake at 375
degrees on convection setting (lower oven) for 20 minutes. On the convection
bake setting, you can bake all pans in the same oven at the same time; just
place on separate racks.
12. Serve whole
if you made one for each person. Cut
calzones in half for serving if you made 11.
Heat spaghetti sauce and serve with warm calzones.
Pretzels
Pretzels
4 teaspoons yeast
1 teaspoon sugar
1 ¼ cups warm water
3 ½-4 ½ cups bread flour
½ cup sugar
1 ½ teaspoons salt
1 tablespoon vegetable oil
4 cups water
½ cup baking soda
kosher salt for sprinkling
1. In a small bowl,
dissolve yeast and 1 teaspoon sugar in warm water. Let stand about 10 minutes.
2. In your Kitchen Aid
bowl, combine 3 ½ cups flour, ½ cup sugar and 1 ½ tsp. salt. Make a well in the
center; add the oil and yeast mixture. Mix with dough hook. Add more flour if
dough is too sticky. Knead 3-4 minutes.
3. Cover dough with
plastic wrap, and set in on a greased plate in proofing oven to rise until it
has doubled in size, approximately 30 minutes.
4. Gently punch down
dough. Before shaping, start preheating the oven to 425 degrees, using
convection bake setting.
5. Cut the dough into
12 pieces. Roll each one until it’s about 15-inches long and the thickness of
your finger. Twist each into a pretzel.
6. Mix water and
baking soda in your largest stock pot. Bring to a boil.
7. Dip each pretzel
in boiling soda water for 5 seconds. Place on greased baking sheet, lightly
sprinkle with kosher salt and bake for 8-10 minutes. Cut each pretzel in half
before serving. Serve with mustard.
Quick
Whole Wheat Batter Bread (This recipe doesn’t use a separate proofing oven.)
1 tablespoon yeast
1/3 cup oil
1/3 cup honey
2 teaspoons salt
4 ½ to 5 cups whole wheat flour
1 tablespoon butter (used later on top)
1. In
a large bowl, dissolve yeast in hot water.
2. Preheat
oven to 250 degrees.
3. Add oil,
honey, salt, and half of flour to yeast and water. Mix with flat beater
attachment.
4. Add enough
of remaining flour to make a thick, sticky batter. Yes, the dough is really
sticky.
5. Knead
well (at least 5 minutes in your Kitchen Aid mixer).
6. Place dough
in two well-greased loaf pans. Put pans in warm oven. TURN OVEN OFF.
7. Let
loaves sit in warm oven for 20 minutes.
8. With
loaves still in oven, turn oven to 350 degrees.
9. Set timer
for 30 minutes. Remove bread from oven when timer goes off. If loaves aren’t
nicely browned, bake for an additional 3-5 minutes.
10. Brush
with butter and remove from pans to cool. Makes 2 loaves.
11. Slice
on a cutting board with electric knife to serve.
Quick
Cinnamon Rolls
1/3 cup sugar
3 tablespoons yeast
½ cup oil
1 ¼ cup warm water
2 beaten eggs
1 ½ teaspoon salt
4 ¾ - 5 ¼ cups bread flour
¼ cup melted butter or margarine
1 ½ teaspoon cinnamon
½ cup sugar
½ cup walnuts
¾ cup raisins
1. In Kitchen Aid
bowl, using flat beater, mix 1/3 cup sugar, yeast, oil and warm water until
dissolved.
2. Blend
eggs into yeast mixture.
3. Combine
flour and salt in separate bowl.
4. Gradually
add flour/salt mixture to yeast mixture. Mix well, switching to kneading hook
when dough gets stiff.
5. Knead for 5
minutes.
6. On a lightly
floured surface, roll into rectangle shape (18 inches x 24 inches), about ¼
inch thick. Brush with melted butter or margarine, then sprinkle with cinnamon
and sugar. Add the walnuts and raisins
to one-half of the dough.
7. Roll
rectangle tightly, beginning on long side and pinching edge of dough to
seal. Stretch and push the roll to make
sure that the all sweet rolls will be the same diameter.
8. Cut into 24
rolls with dental floss. Place the
dental floss under the roll, then wrap up and over to cut the dough. Place them on a greased jelly roll pan 4
across by 6 down and let rest in proofing oven for 10 minutes.
9. Bake at 400
degrees on convection bake (lower oven) for 10-15 minutes. On the convection
bake setting, you can bake all pans in the same oven at the same time; just put
them on separate racks. Allow to cool slightly then frost.
Frosting:
½ cup butter, softened
2 teaspoons vanilla
2 tablespoons milk
2-4 cups powdered sugar
1. Cream
butter, vanilla and milk.
2. Add
powdered sugar until desired thickness is reached. Beat until light and fluffy.
Honey Butter
½ cup butter (not margarine),
softened
½ cup honey
¼ teaspoon vanilla
1. Using
wire beater on Kitchen Aid mixer, whip butter until light, up to 10 minutes.
2. Gradually
add honey and vanilla.
3. Serve
with warm bread.
Classic
White Bread
6-7 cups bread flour
3 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. shortening
4 ½ tsp.quick active dry yeast
2 ¼ c. very warm tap water
2 Tbsp. butter (used later on top)
1 Heat large oven
to 400 degrees. In your Kitchen Aid
bowl, stir 3 ½ cups of the flour, the sugar, salt, shortening and yeast until
well mixed. Add warm water. Beat on medium speed 1 minute, scraping bowl
frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy
to handle.
2. Put on
kneading hook and knead about 5 minutes or until dough is smooth and springy.
Grease large dinner plate with shortening. Place dough on the greased dinner
plate, turning dough to grease all sides. Cover plate loosely with plastic wrap
and let rise in proofing oven 20 minutes or until dough has doubled in size.
3. Grease
bottoms and sides of three 9x5-inch loaf pans with shortening.
4. Gently push
fist into dough to deflate. Divide dough into thirds. Flatten each dough
portion with hands or rolling pin into 18x9-inch rectangle on lightly floured
surface. Roll dough up tightly, beginning at 9-inch side/ {press with thumbs to
seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of
roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves
lightly with butter. Cover loosely with plastic wrap and let rise in proofing
oven 20 minutes or until dough has doubled in size.
5. Move oven
rack to low position so that tops of pans will be in center of oven.
6. Bake
20-25 minutes or until loaves are deep golden brown and sound hollow when
tapped. Remove loaves from pans to wire rack. Brush loaves with butter; cool.
7. Slice
on a cutting board with electric knife to serve.
Raspberry
Butter
½ cup soft butter
½ cup raspberries, crushed
1 Tbsp. sugar
1. Using wire
whisk on Kitchen Aid, beat butter on high speed until fluffy, up to 10
minutes. Scrape the bowl occasionally.
2. Add
raspberries and sugar.
3. Continue to
beat, scraping bowl occasionally with a rubber scraper, until well mixed, up to
10 additional minutes.
Lemon and
Cucumber Quinoa (KEEN-wa) Salad (adapted from Deseret News)
1 can chicken broth (or 1 ¾ cup
water plus 1 ¾ teaspoon chicken bouillon)
1 cup quinoa
¼ cup freshly squeezed lemon juice
(2 small or 1 large lemon)
1 teaspoon lemon zest
¼ cup vegetable oil
¼ teaspoon salt
¾ teaspoon black pepper
1 cucumber, peeled and cubed
½ cup frozen peas, thawed to room
temperature
¾ cup dried sweetened cranberries
1/3 cup sliced green onion
½ cup finely chopped flat leaf
parsley
1. In
a small saucepan, bring chicken broth to a boil. Stir in quinoa, cover and
reduce heat to low. Cook for 15 – 20 minutes, or until quinoa is light and
fluffy and the small curly part of the grain has unfurled. Fluff with a fork,
then spread onto a plate to cool for 5 min.
2. While
quinoa is cooling, make dressing by whisking together the lemon juice, lemon
zest, vegetable oil, salt and pepper. NOTE: to extract the most juice from a
lemon, warm lemon in microwave for 10 seconds, then roll it on the countertop
with light pressure from the palm of your hand before juicing.
3. In
a medium-sized ceramic bowl, mix cooled quinoa, cucumber, peas, cranberries,
onion and parsley. Drizzle dressing over salad ingredients and toss. Serve at
room temperature or cooled.
Sausage
and Barley Soup
(Makes 8 servings)
1/2 pound Italian bulk pork sausage
3/4 cup pearl barley
2 cups coarsely shredded cabbage
1 cup sliced carrot
1 cup sliced celery
1/2 cup chopped onion
1 clove garlic, chopped
1 bay leaf
4 tsp. chicken bouillon granules
5 cups water
2 cans (14-1/2 ounces each) diced tomatoes
3/4 cup pearl barley
2 cups coarsely shredded cabbage
1 cup sliced carrot
1 cup sliced celery
1/2 cup chopped onion
1 clove garlic, chopped
1 bay leaf
4 tsp. chicken bouillon granules
5 cups water
2 cans (14-1/2 ounces each) diced tomatoes
1. Brown
sausage in large heavy saucepan.
2. Drain any excess fat from sausage. Add remaining ingredients.
3. Cover and simmer 1 hour or until barley and vegetables are tender.
4. Remove bay leaf before serving.
2. Drain any excess fat from sausage. Add remaining ingredients.
3. Cover and simmer 1 hour or until barley and vegetables are tender.
4. Remove bay leaf before serving.
Coconut
Sticky Rice
(adapted from recipe from Garden Restaurant)
1 cup pina colada drink mix
1 can (14 oz.) coconut milk
2 tablespoons sugar
½ teaspoon salt
2 cups water
2 ¼ cup short grain rice
¼ cup crushed pineapple
1. Bring
drink mix, coconut milk, sugar, salt and water to slow boil.
2. Stir in
rice. Reduce heat, cover, and simmer on low heat for 30 minutes. If rice tests
done, but excessive liquid remains, remove lid and leave on low heat until some
liquid evaporates (5-8 minutes).
3. Gently
stir in crushed pineapple and fluff with fork.
Homemade
Pasta (adapted from BCC)
Use
a large wooden board or laminated countertop for rolling out pasta dough. Cold surfaces, such as granite, metal or
marble, do not work as well because the dough has a tendency to stick.
2 cups all-purpose flour
1/2
teaspoon salt
2 large eggs
1/4 cup water
1 teaspoon olive or vegetable oil
1. In a
Kitchen-aid bowl, mix flour and salt.
Make a well in center of flour mixture. Using dough hook, add eggs, water
and oil to well; mix thoroughly. (If
dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour
when kneading.)
2. Knead in
mixer until smooth and springy. Cover
with plastic wrap or foil. Let stand 15
minutes.
3. Divide dough
into 8 equal parts. On lightly floured
surface, roll one-eighth of dough at a time into rectangle, 1/16 to 1/8 inch
thick (keep remaining dough covered.) Using pizza or pastry cutter, cut
crosswise into ¼-inch strips. Gently arrange noodles in single layer on lightly
floured towels or on cooling racks; let stand 30 minutes or until dry.
NOTE: If using pasta machine, form each eighth of the dough
into logs and roll through the smooth cylinders using PLENTY of flour, going
from thick setting to thin setting. After you have flattened dough, feed dough
through cutting cylinders, using PLENTY of flour. Arrange noodles in single
layer on floured towels or on cooling racks; let stand 30 minutes or until dry.
4. In largest
6-8 quart stock pot, heat 4 quarts water (salted if desired) to boiling; add
pasta. Boil uncovered 2 to 5 minutes,
stirring occasionally, until firm but tender.
Begin testing for doneness when pasta rises to surface of water. Drain pasta and serve.
Italian Tomato Sauce
(to draw out the most flavor from
dried herbs, after measuring, rub gently in your hand before adding to sauce.)
1 tablespoon olive oil
1 onion, chopped
1/2green bell pepper, chopped
2cloves garlic, crushed
2 cans (14.5 oz. each) crushed
tomatoes
2 cans (8 oz. each) tomato sauce
2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1. In
a medium sized saucepan, heat oil over medium heat.
2. Cook
onion, bell pepper and garlic 2 minutes, stirring occasionally.
3. Stir
in remaining ingredients. Heat to boiling; reduce heat.
4. Simmer
uncovered 45 minutes.
¼ cup butter or margarine
¼ cup flour
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon ground mustard
2 cups milk
1 cup shredded sharp cheddar cheese (sharp melts best in sauces)
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon ground mustard
2 cups milk
1 cup shredded sharp cheddar cheese (sharp melts best in sauces)
1.
Melt
butter in saucepan over medium heat. Stir in flour, salt, pepper
and mustard.
2.
Cook over medium heat, stirring constantly,
until mixture is smooth and bubbly.
3.
Remove from heat.
4.
Using a whisk, gradually stir in milk.
5.
Heat to boiling, stirring constantly. Boil
and stir one minute.
6.
Stir in shredded cheese and cook until melted.
If the sauce looks too thick at serving time, add a little HOT water.
Crispy Rice Pops (not done in lab, but fun for home)
¼ cup margarine
4 C. mini marshmallows or 40 large
marshmallows (1 package,10 oz.)
6 cups crispy rice cereal
1 popsicle stick per person
½ lb. of molding milk chocolate for
drizzling
1. Melt
margarine in large saucepan over low heat.
2. Stir
in marshmallows and heat just until melted.
Do NOT overcook!
3. Gently
stir in rice cereal.
4. Butter hands
and gently form rice crispy mixture into balls then insert popsicle sticks into
each ball. Gently press the ball around
the popsicle stick to make sure that it is secure.
5. Melt
chocolate in zip-lock bag in microwave for 30 seconds at half power, stir, work
with hands and microwave an additional 20-30 seconds until just warm and
melted. Work with hands again. Snip off a corner of the bag and pipe chocolate
onto each cooled pop. Cool on waxed paper covered cookie sheet. Give the pops to the TA to chill in the
dispensary refrigerator.
***Lab Demonstration – Cinnamon
Raisin Bread Machine Bread***
¾ c. plus 2 Tbsp. hot water
1 egg
1 ½ Tbsp. butter
1 tsp. salt
2 Tbsp. sugar
1 ½ Tbsp. skim milk powder
3 c. all-purpose flour
1 ½ tsp. ground cinnamon
1/3 c. raisins
4 tsp. quick rise yeast.
¾ c. plus 2 Tbsp. hot water
1 egg
1 ½ Tbsp. butter
1 tsp. salt
2 Tbsp. sugar
1 ½ Tbsp. skim milk powder
3 c. all-purpose flour
1 ½ tsp. ground cinnamon
1/3 c. raisins
4 tsp. quick rise yeast.
Add the ingredients in the order
listed to bread machine. Cook on express
bake for 48 minutes. Do not use this
recipe for the time delay setting.
