Food Design: Bread Making

Last class, we made bread loafs out of the following ingredients;

  • Bread flour
  • Water
  • Vegetable Oil
  • Dry Yeast
  • Sugar
  • Salt

In the original recipe, it said to use milk but we used water instead.

Below is the procedure:

  1. Prepare all mateirals

2. Pour water, oil, yeast, sugar and saltinto the mixing bowl.

3. Mix the mixture.

4. Add flour, and mix, ensuring that the yeast dissolves. It should be mixed until it becomes a dough-like consistency.

5. Spread  a bit of flour on a clean table and knead the dough.

6. After kneading, place the dough  back in the bowl and keep it covered for 45 minutes, in order to make the dough rise.

7. Take the dough out of the bowl and knead the dough for a few minutes.

8. Shape the bread into the desired shape; a braid for our group.

9. Place in container and bake at 350 degrees for 30 minutes and it’s done!

The ratio of water to flour was not identified clearly in the recipe, causing us to add water and flour to the mixture every now and then, which worked because it helped to create a firm dough instead of a sloppy one but it made the measurements rather inaccurate. The finished product looked quite appetizing, with a brownish, perfectly baked coat on top. I did not get to eat it but I later on asked my teammates who got a chance to eat it, and they said it tasted good especially because they made it. A possible improvement would be using milk instead of water because I believe that it would make the bread loaf softer due to the milkfat, acting as a tenderizer..


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