Oh the lab smells good this week! We are up to our eyes in yeast risen doughs this lab. Classic white and whole wheat as well as bagels, cinnamon rolls and focaccia. We also prepared a gluten free buckwheat bread so the students could experience a bread alternative for someone who has eliminated gluten from their diet. Most importantly we learned that the 2 vital tools you need when baking any kind of bread is your thermometer and a good timer. Making sure you do all of the steps in bread preparation, for the accurate amount of time is crucial. You should also always make sure that your liquid temperature is between 110° - 115° so as not to KILL your yeast. Following a bread recipe to the letter can help you create wonderful products, but practice is essential. You can learn much from your bread each time you create the dough. It can be temperamental and picky based on the temperature and humidity of the day. But taking that time and care can help you create some yummy and comforting goodness! And the kneading process is very relaxing and can give you some great arms!! Happy Baking – Chef Kristi
Tuesday, March 26, 2013
Lab #10 - Bread
Oh the lab smells good this week! We are up to our eyes in yeast risen doughs this lab. Classic white and whole wheat as well as bagels, cinnamon rolls and focaccia. We also prepared a gluten free buckwheat bread so the students could experience a bread alternative for someone who has eliminated gluten from their diet. Most importantly we learned that the 2 vital tools you need when baking any kind of bread is your thermometer and a good timer. Making sure you do all of the steps in bread preparation, for the accurate amount of time is crucial. You should also always make sure that your liquid temperature is between 110° - 115° so as not to KILL your yeast. Following a bread recipe to the letter can help you create wonderful products, but practice is essential. You can learn much from your bread each time you create the dough. It can be temperamental and picky based on the temperature and humidity of the day. But taking that time and care can help you create some yummy and comforting goodness! And the kneading process is very relaxing and can give you some great arms!! Happy Baking – Chef Kristi
Subscribe to:
Post Comments (Atom)
This week, my unit made the parmesan rosemary crackers. It was more like a crispy flatbread, and it was delicious! I personally love rosemary, and it was really cool to knead the dough and season each cracker. I really loved the french bread, and I also actually liked the gluten-free bread, it had almost like a nutty flavor to it. The bagels were pretty good too, and I loved the focaccia. Very starchy lab, but very delicious!
ReplyDeleteThis was my very first time baking bread from scratch and it was a very satisfying experience. Although there was a lot of waiting, it was part of the process. It was also very interesting to see how yeast facilitates the fermentation process and can double the size of the dough.
ReplyDeleteDuring lab, our unit got to make potato bread and it was really moist and soft fresh out of the oven. The items placed at our tables to complement the bread were also rather interesting. There were olive oils, one with basil and the other with garlic, there was also honey, jam and butter. The fig and coco spread was a rather strange combination to me. We got to try some gluten-free bread which tasted pretty much like regular bread. Two types of bagels, one seeded and one plain. The focaccia bread and Parmesan rosemary crackers gave off a really lovely fragrant and tasted delicious. The French bread looked really good and tasted good as well. The whole wheat bread was rather tough and the classic homemade bread was soft and tender. I really enjoyed the cinnamon rolls; it tastes something like bread pudding.
Baking bread really takes a lot of patience but the end product, warm and tender bread, is worth all the hassle.
Carolyn Low
NUTR119, Section 2, Unit 10
I've made cinnamon rolls and pizza dough from scratch before, but I've never made bread. My unit made the homemade bread this week. It turned out really well. There was a lot of waiting for the bread to rise and bake, but it smelled really good in lab! I didn't really like the gluten free bread which disappointed me because I have a friend with celiac and I wanted to make it for her. It seems like other people liked it though, so maybe I'm just weird. The potato bread and the bagels were my favorite.
ReplyDeleteMegan Henderson
Nutr 120, section 2
Unit 6
This lab was a great experience for me because I've never baked anything from scratch before. My unit made the cinnamon rolls, which were absolutely delicious! There really seems to be a difference between the tastes of homemade (made from scratch) versus store-bought baked goods. I am a big fan of carbs (and breads especially), so this week was like heaven for me! I really enjoyed learning about the process of baking bread, including kneading, fermentation, and proofing. All of the breads were delicious, and I was glad that I finally got to taste what gluten-free bread tastes like since I've never tried it before. Perhaps I will start trying to bake from scratch more often now!
ReplyDeleteRachel Gabauer
Nutr 120, Section 2, Unit 9
I've made bread from scratch before, but we use a bread-maker, so no kneading is involved; this past semester at work I have also gotten to help make pizza dough. Today in lab my group made the gluten free buckwheat bread, which I will admit I am still skeptical of. I thought it was ok, I just think I am not used to the consistency, I found it a little grainy, along with the taste. I absolutely loved the seeded bagels and the cinnamon rolls, both were absolutely delicious. The parmesan crackers were also really good, but I found them to be a little salty. Overall, this lab was a lot of fun, who doesn't love bread?!
ReplyDeleteSara Vincenzi
Nutrition 120
Section 002
Unit 12
CARBOHYDRATE LOAD today in lab! Today's lab was awesome and for sure cheered me up. Who doesn't love bread?! I knew about the different types of flour before today's lab; however, I did not know about the different types of commercial baking yeasts. Yeast is so sensitive, yet a powerful fungi to make bread rise. I also knew that bread needed to be kneaded, but I didn't know that that there were so many steps to making bread, and how detailed the process is to complete. The best three breads today were, the French Bread, Parmesan Rosemary Crackers, and Cinnamon rolls. All of these bread had explosive flavor, and the Parmesan Rosemary Crackers tasted awesome with the olive and basil oil. I'm ready for next Tuesday please!! :)
ReplyDeleteKristen Hendrix
DeleteNUTR 119
Section 2 Unit 3
This week was amazing and so what I needed! I love my carbohydrates, especially my breads, so this week was right up my ally. Originally being from right outside New York City, I can be very picky when it comes to the way I like my bread. With this being said, I was pleasantly surprised with almost everything that was prepared in lab. My group made the french bread, which I couldn't get enough of! It is definitely a recipe I will be keeping on the top of my list! Aside from this, and many of the other breads, I would have to say that my second favorite food that was prepared today was the cinnamon buns. They weren't too gooey, and worked perfectly with the sweet frosting making me want to run home and make more! This would be a bit ridiculous for me to do after having a huge carbo-load from tasting everything alone! It was definitely a successful week in my mind, and I can't wait to take these recipes and impress anyone who wants to try my homemade fresh bread!
ReplyDeletePatricia Sganga
Nutrition 119
Unit 1, Section 4
In this week’s lab my unit made the Focaccia Bread. While making the focaccia bread, it was hard to knead the dough and it took a little bit of time for the flour to soak up the moisture of the water. Even once it was cooked I noticed where the dough seemed to have overlapped and didn’t mend into a solid form. Once it came out of the oven it reminded me of the bread that they serve at Cosi restaurants. I liked majority of the breads that were made this week, but my favorite had to have been the cinnamon rolls. I definitely want to try making this recipe at home. And since it could be made during a lab period, it doesn’t seem like it would be too difficult to make at home. I didn’t like the taste of the potato bread for some reason but I did really enjoy the texture and the softness of it. Similar to other breads like the whole wheat bread, classic homemade bread, and French bread, the potato bread was a little crispy on the outside but had a warm gooey texture in the middle which I really enjoyed. I knew before lab that bread takes a little while to rise and bake, but I was surprised that our class was able to do it in the small amount of time we were given for lab.
ReplyDelete-Amanda Burkholder- Nutr. 119-Sec. 2-Unit 7
This week's lab was so much fun! Our unit made the everything bagels, and it was such a fun experience. I never knew bagels were boiled before they were baked! The bagel-making process was surprisingly simple, and the final product was well-worth the time. Also, this week's lab was very informative. I enjoyed learning about all the different kinds of flours and yeasts, and when to use the products to achieve the desired product. Rather than buying fresh-baked bread at Wegmans, I am definitely going to try to make my own with my new-found knowledge. Aside from the bagels, the rosemary crackers dipped in olive oil were very yummy! I really liked the toppings on the cracker. The labs keep getting better and better each week!
ReplyDeleteThis week was one of my favorite labs. Not only did the entire room smell amazing, but EVERYTHING tasted delicious. My unit made the classic homemade bread and I was extremely impressed with how it turned out. I have never made bread from scratch before. The recipe was simple to follow and we were able to bake our bread successfully and finish in time. My personal favorite from the day though, was the cinnamon rolls. They were much better than any store bought version I've tried. Even the gluten-free bread was incredible and it is actually the first time I've tried gluten free bread. Every week this lab amazes me with how great everything is and I've been saving up some of my favorite recipes so I can try them on my own.
ReplyDeleteSarah Geskes
Nutrition 120
sec 2, unit 6
This week my unit made the Cinnamon Rolls, they were delicious I thought but i was so full from all of the other breads it was hard to eat them! I was amazed to see how well everyones breads came out its really cool making bread from scratch it is a real fresh taste. I definitely will do it again at home.The only problem with the lab today i believe was keeping all of the cinnamon sugar wrapped in the dough before we cut it into separate pieces and cooked it. It was spurting out everywhere and i feel like alot got wasted but they were still delicious!
ReplyDeleteLouis Merola
Nutrition 119
sec 4, unit 9
This week my group made Focaccia Bread. I really liked it because it reminded me of Cosi, or thin crust bread. It wasn't as thick as the other breads which is why I enjoyed it. My favorite bread was the classic homemade bread- it had a nice texture and went very well with the garlic olive oil. The whole wheat bread was also good, and a healthier choice. My favorite pastry/breakfast dish was definitely the Cinnamon rolls. They were perfectly baked, and the taste was delicious. It was cool to see the science behind baking bread, and to learn about the importance of yeast.
ReplyDeleteNutrition 119
Section 002
Unit 7
Today in lab, we worked with yeast products. I have never baked with yeast before so this was a whole new experience. My unit made the whole wheat bread which unfortunately, we didn’t get to try because it didn’t cook in time. I was surprised to see how long it takes to cook bread. We had to let it rise for 45 minutes and then bake it for 25 minutes and even after all that, the temperature on the inside was not where it needed to be! I don’t have the patience to make my own bread so I usually just buy it but today was very insightful.
ReplyDeleteMy favorite dishes today were the plain bagel and cinnamon buns. Both were served warm and tasted delicious. The inside was moist and cooked all the way through whereas some of the breads needed more baking time because they were still a bit doughy. The cinnamon buns were sweet and crunchy on the outside with a warm, fluffy center which I loved.
There was one unit who made gluten free bread which was not very appealing. It was a darker brown and even smelled kind of icky! Definitely my least favorite of today’s lab, but all in all, most of the recipes were tasty and cooked well.
This lab was very filling. I did not realize how much bread we were making and how much food I was going to eat. We had the gluten free bread which did not come out how I expected. I think we should have let the bread rested more because the inside was still too moist and it was a bit too doughy. However, with jam and butter it tasted really good. I think this bread is something I want to start making at home as a healthy alternative for bread. My favorite was the homemade bagels with everything seasoning. It was light and fluffy and very delicious.
ReplyDeleteThis weeks lab was one of the most filling labs we have had yet. My group made the gluten free buckwheat bread which ended up my least favorite of the day. I just did not like the taste of it nearly as much as the other breads, even with the toppings put on it. I really enjoyed the french bread because I love crunchy crispy outsides to my breads it makes it feel more fresh, and I also loved the cinnamon rolls. This lab was really great because I do love bread especially with that amazing garlic olive oil!
ReplyDeleteRachel Sedgwick
Nutr 120 Sec 002 Unit 12
This weeks lab was fairly simple it seemed. My group did the plain bagels. They were awesome bc they were warm from being right out of the oven. So was pretty much all the other bread. I pretty much slapped some jelly on everything. It was very simple dough to put together, something you can easily do at home. My fav was the cina buns! They were unbelievable good! I also really liked this week because it was easy clean up and the fact that everything was just so fresh and warm and filling too. Now I got to go run all those carbs off at practice!
ReplyDeleteKylie Licata
Nutr 119 Unit 3
Wed 905-11
This weeks lab was really interesting I thought. Our unit made cinnamon rolls which were relatively easier to make than I had thought. My favorite bread was the homade white bread with the raspberry jam. I thought it was cool how many different ways dough could be used from making really soft and fluffy breads to crispy crackers. I really enjoyed the bagels too, I didn't realize how simple the recipes could be for these breads!
ReplyDeleteNatalie McGrath
NUTR 119 Unit 9
Sec 004
During this lab my group made the whole wheat bread, and it came out really well. My favorite bread that was made was the white french bread and the focaccia bread. What really surprised me was how well the bagels came out. The group who made the everything bagel did a wonderful job, Im from new york and their bagels reminded me of ours at home! I liked this lab a lot and I enjoyed seeing all the different breads that could be made.
ReplyDeleteRachel Sabinsky
Sec 004
Unit 8
Today my unit made the gluten-free bread. I never realized what different ingredients were used to create the gluten-free bread but I realized it is just simply gluten free flour, and gluten free baking soda. So it still includes variations of all the same ingredients! I have to say this was probably my least favorite bread that I tried today. Which would make sense, because it is the healthiest! It was not as flavorful, and was more rough. Though, when paired with jelly it was actually fine! I can imagine that a sandwich made with gluten free bread wouldn't be bad at all when all the flavors of everything else on the sandwich take over your tastebuds! It is a healthier option, so why not?
ReplyDeleteI have to say that I absolutely loved every single form of homemade bread we had today. Bread could be one of my favorite foods! Can't go wrong with some warm fresh bread and butter. It is hard to determine which was my favorite. The fresh french bread, and even just the plain homemade breads were delicious, and with either butter, jelly, or just plain! They were so fresh and moist. My ultimate favorite things we got to have that were a little bit different were the parmesan crackers and the bagels! Bagels are my favorite breakfast item and getting to try a homemade bagel in class was amazing. They were so soft, especially the plain ones. I could go for one of those every morning for breakfast that is for sure.
Homemade break truly does taste so much better and more fresh, and I realized today making the gluten free bread that the truth is it is very simple to make, it just takes a long time to bake. But you can be doing other things as it bakes so it is really not too time committing of a process that in the end will leave you with one happy belly!
Julianne Horne
Nutrition 119 Section 003 Unit 12
This comment has been removed by the author.
ReplyDeleteThis week in lab, it was all about bread. Everything was so good. The homemade bread (whic was fluffy), the cinnamon rolls (sweet and delicous), the bagels, the french bread, everything. I love bread, and making it was even more fun. It was alot of carbs, but every bite was worth it!
ReplyDeleteKiana Crafton
Nutrition 119
Section 001
Unit 5
This was an awesome lab, as I have never baked bread before. My group made the cinnamon rolls and they were very tasty! I got to see how the dough needs to sit and the significance of placing a damp cloth over it before cooking. I honestly wasn't expecting the dough to rise before it was cooked. I liked what my group made, but I will not be trying to make this one at home, too much time and possible errors.
ReplyDeleteNutr 119
Section 001
Unit 9
This comment has been removed by the author.
ReplyDeleteThis was by far my favorite lab so far! My group made plain bagels. It was so much simpler than I imagined it to be. I had never before thought about making my own bagels, but they were quite delicious. I am certain that I will utilize that recipe in the future. I really enjoyed all of this week's recipes!
ReplyDeleteNutr 120
Section 002
Unit 3
In this weeks lab, we focused on different types of bread. Before class when I was reading the lab, I didn't think I would enjoy this lab as much as the others since it was just different kinds of bread that we were consuming and making. I was also skeptical about how I felt about the potato bread that my unit was going to make. However, I really enjoyed the potato bread... probably could have eaten an entire loaf myself! I also watched the groups making bagels because they were right beside my unit and found it so fascinating! By far, my favorite breads were the potato and obviously the cinnamon rolls. They were to die for! I am certainly going to try some of these recipes at home. I look forward to next weeks lab!
ReplyDeleteNUT. 119
Sec. 2
Unit 10
Lauren Gnazzo
This baking lab was very informational and a lot of fun. I learned about the four different types of yeast: active dry, quick rise, instant, and cake. I also learned about the four types of flour: bread flour, cake flour, all-purpose flour, and whole-wheat flour. I found interesting that I have only ever baked with all-purpose flour. But I’ve never baked any bread before so that’s probably why. The preparation and baking steps that go into bread making was definitely a lot lengthier than I thought. First you have the kneading, then the fermentation, punching down, proofing, oven spring, testing for doneness, cooling and storage. My group made the focaccia bread and we decided to add some fresh herbs to make the flavor pop and add our own creativity to it. I think it turned out well, especially when dipped in garlic olive oil. A few of my favorites were the cinnamon rolls, the French bread, and the homemade bread. I didn’t really care for the potato bread, but I think that it had something to do with the denseness of that particular type of bread. Also, it was cool to try gluten-free breads since I normally don’t go for gluten-free products. All in all, great lab and I’m glad all of the breads turned out so well.
ReplyDeleteAlessi Brindisi
NUTR 120
Section 2
Unit 7
This week my group had to make basic bread. I assumed it would taste similar to a slice of white bread, but it really didn't. Making the bread required a lot of waiting and a lot of work actually. You would assume bread is simple to make considering how readily available it is, but I was mistaken. We had to knead the dough for a few minutes without letting it get too hard. I learned that the more you knead it the dough the harder it becomes. It was fun to make, however, I felt like there was not much work required- most of the time we just spent waiting for it to cook. When it was ready it actually tasted really good, even plain. I've never had warm/fresh bread so it was really different from anything I've ever had.
ReplyDeleteAzh5261
Nutrition 119
Section 001
Unit 6
This week we worked with yeast! I worked in a bakery for 2 years but everything came in frozen so I'd never actually made bread! One of my main tasks every morning was to go in and get the french and italian ready to be baked and my group made french bread! It was amazing that it really isn't that hard to make bread. I'd always imagined it was. Definitely printing out some of those recipes to save.
ReplyDeleteMackenzie Clapper
Nut 119
Unit 1
Sec 1
I really enjoyed this weeks lab because of the fact that we got to learn about different types of breads and how they all have different ways of preparing/cooking them. My group made the Focaccia Bread. We were able to put some fresh rosemary on the bread and that really made it delicious. I would say that I really liked most of the breads except for the gluten free bread. I felt like that was just dry and didn't have any flavor. I really enjoyed watching the one group make the bagels because I love bagels and it was nice to learn how you make them. I would say that this lab was different because you have to wait on you bread to rise so many times that it feels like you will never be done. I will say that making bread is hard work but it is worth it in the end because you get a really good/fresh product unlike some bread in the store.
ReplyDeleteChristine Lockard
Nutr 119
Section 3
Unit 7
This week was very different than any other lab. I didn't realize how long the baking process took for bread, so it was good that my group got our dough finished as soon as we could and got it in the oven. I always assumed all bread was made the same way but using different components, but it was interesting to see that some groups kneaded their bread while other groups used a machine and the differences it made. My group made the gluten-free bread, and it was something I've always wanted to try to see how it differs from normal bread. As it turns out, it tastes a lot different from normal bread and I didn't like the taste at all. My favorite this week would be the everything bagels, they came out delicious and from the pictures it looks like they were fun to make.
ReplyDeleteKristen Kramer
Nutr 120
Section 2 Unit 11
So this week my unit was responsible for making bagels for this lab which had a main focus on bread. Surprisingly, everybody in my group had never made bagels before! So it was a great learning experience for the three of us. There were difficult steps but we were able to work together as a team and achieve success! We even added craisins and orange zest to add some spice to the bagels. I thought that everybody enjoyed our bagels too. My favorite dish this week was the cinnamon rolls. They were just delicious filled with flavor and had excellent texture!
ReplyDeleteShane Gamble
Nutr 119
Section 4
Unit 3
This weeks lab our group did the plain bagels. They were awesome because they are so warm from being right out of the oven. So was pretty much all the other bread.I was really really surprised that we have to put the bagel in to boiled water. I had no clue about that. I thought it just go in to the oven. That was very interesting to me. My favorite one was cinnamon role. It was GREAT. It was warm and sweet. absolutely awesome. I cant wait to bake the bagels by myself. IT is just so much fun and delicious!!!
ReplyDeleteNUTR119
section 3
unit 3
This week was probably my least favorite lab because it seemed like there was a lot of standing around and waiting for the bread to bake (at least with my unit). My unit made the gluten free buckwheat bread. This bread was different than the way most breads were made. There was no kneading of the dough or waiting for the dough to rise. Instead, we just had to use a mixer and mix all of the ingredients together and then just place it in the bread loaf pan and bake it. I was optimistic in tasting this bread because I was interested in what it would taste like. However, I was disappointed in the taste. I was actually quite grossed out. I think it has to do with the texture of the bread, since when I eat things if it has a weird texture odds are that I'm not going to enjoy the food.
ReplyDeleteMy favorite dish this week was probably the potato bread. I've never really had potato bread before so being able to taste it was really awesome. I loved the taste. I'm also glad I have the recipes from this weeks lab just because I really love bread. Overall, this week was only okay. It wasn't my favorite lab, but I'm looking forward to trying some of the recipes (the bagels!!) with my roommates and at home.
Alyssa Jacunski
Nutrition 120
Section 2
Unit 11
This week my unit made bagels (seeded). Before this lab I thought that making bagels would be difficult. To my surprise, the process was actually easy. It was interesting to learn the steps that go into making bagels because I eat them so often. I didn't necessarily like this lab because I felt that we were always waiting around to either let the bagels sit or cook in the oven. The bagels turned out fresh and so delicious. I would without a doubt consider making bagels at home because of the success we had in class!
ReplyDeleteAlexandra D'Esposito
Unit 4
Section 1
This week in lab my unit made gluten free bread. I personally didn't like the taste of the bread, not because it was gluten free, but the buckwheat flavor i didn't like. It was an awesome lab because I actually really like bread and having all those options to eat after we all cooked was really awesome. I loved all the types of bread, but was very full after the lab.
ReplyDeleteShannon McDonagh
Unit 12
Section 2
This week's lab was so much fun! I really enjoyed learning how to make bread. Our group made bagels and I never knew that they were this easy to make! All the units made delicious foods and I'm really excited to make bagels at home now!
ReplyDeleteStefanie Chicoski
Nutr 120
Section 1
Unit 3
This lab was very interesting because there are so many things you can create using basically the same dough recipe. I did not fully understand the extent to how time consuming it is; you have to make sure each step is precisely timed because yeast is such a touchy ingredient to use when baking. My group made bagels. I have never seen this done before, so I thought the technique was interesting (first submerging the bagel in boiling water it, then baking it). When we ate everything, the jelly and butter absolutely complemented the things that were made. My favorite was definitely the cinnamon rolls. But if I had to choose a bread where nothing else was added to it, I think I liked the classic homemade bread the best. I don’t think it was too doughy, and went perfectly with the butter and jelly that was provided. Overall, it was nice to see the wide variety of things that can be made using yeast, and how that ingredient alone really changes the outcome of the recipe.
ReplyDeleteRobyn Fiore
NUTR 119
SEC 3
UNIT 3
Considering I love bread as well as carbs, I really enjoyed this lab. Everyones turned out really good and I liked having different options like bread and olive oil to put on it. I thought the buckwheat bread was really interesting. Even though I didn't enjoy it much, it was nice to try something new. some of my favorites included the classic bread and the bagels. I thought they turned out perfect, not undercooked or over cooked, and tasted really fresh and fluffy. My unit was the whole wheat bread which was unfortunately not done in time however we tried it at the end and it was pretty good.
ReplyDeleteRachel Diamond
Nutri 119
section 1
unit 2
Wow. I am carb-loaded! That lab was great. My unit made plain bagels and they turned out great. They were crispy on the outside and soft and chewy on the inside. All of the other breads were great too. There was not one that I didn't like.
ReplyDeleteI think this lab was so important because people should know the characteristics of yeast and how to make bread. I am glad we had the opportunity to do this!
Carley Rosenberger
Section 1
Unit 3
After this lab I realized that I don't give bread enough credit. I had no idea that something as simple as bread could be so complicated to make. It was so interesting to learn about all of the critical components that go into making such a frequently consumed food. All the units this week made some of the best bread products I have ever had! The cinnamon rolls...ohhhh my the cinnamon rolls, SO delicious! Also, I got to prepare, and eat gluten free buckwheat bread...it was definitely unique in taste. Once again, lab did not fail to disappoint my taste buds. Can't wait until next week!
ReplyDeleteKaty Vicini
NUTR 120
Sec. 1
Unit 12
This comment has been removed by the author.
ReplyDeleteThis week my unit and I made the seeded bagels. They came out really good! Especially for people who never made bagels before. I learned a lot in this lab actually. For one, I never knew you had to put the bagel dough in boiling water before you bake it. It was also really fun getting to make different kinds of bagels like poppy seed and sesame seed. The bagels had to be my favorite dish made. I also really like the crackers and the cinnamon rolls too! It was a really fun lab, can't wait till next week!
ReplyDeleteNicole Cioffi
NUTR 120
Section 1 Unit 4
I like ths Lab this week so much, it is my first time of making bread by myslef..that is amazing. and we also learned how to use use yeast and how to storge yeast.and also my favorit this week is the plant bagels. Our unit also did an amazing job of making Focaccia Bread, and the texture is like my homestyle chinese break, I really like everything this week except the gluten free bread...I can not wait for next week.
ReplyDeleteRuifen Zhang
NUTR 119
Section 003
Unit 7
This week my unit made the gluten free buckwheat bread. It was interesting to see what bread alternatives there are for those with a gluten allergy. Personally, this bread was not my favorite. I also did not like the taste of the potato bread. My favorite bread was either the French bread or the Classic bread.
ReplyDeleteI had always thought that dealing with yeast and baking bread was difficult. However, I now know that the opposite is true. As long as you are patient and careful, baking bread can be incredibly easy!
Blair Boschert
NUTR 119
Section 002
Unit 12
Everything this week tasted so great! I was not a huge fan of the buckwheat bread, but considering that it was gluten free, it was a decent alternative for those individuals with a gluten allergy. This week my group made the french bread. What I learned from preparing this bread and what I believed was the most difficult part of the bread-making process is that it is imperative to follow the directions carefully especially since adding liquid that was too hot would kill the yeast cells and alter the texture of the final product and you need to make sure you let the dough rest or bake for the appropriate amount of time. This was my first time making bread, but I will be sure to try the different recipes from this week's lab on my own since I left the lab very satisfied!
ReplyDeleteJessica Bertoldi
NUTR 120, 001
Unit 1
This week my group made foccacia bread and we decided to add thyme and rosemary on top to bake in it. Our recipe ended up being a little undercooked in the middle of the bread, but the outside was nice and crispy. I generally don't eat a lot of bread so it was really cool to see all of the different types of textures and flavors that you can eat from a variety of flours and yeasts. I also liked getting to understand the chemistry behind bread making, and applying my knowledge of fermentation to a real life situation. I cannot say for sure if I will try any of these recipes at home because it takes a lot of time, but it was still fun to make in class!
ReplyDeleteRachel Macy
NUTR 120, 001
unit 7
This week's lab was all about bread. Our group made parmesan crackers. They had cheese in the dough and on top, and they were really good. It was fun making the dough for the next group, and using the mixer with the dough hook was interesting. My favorite bread that we tried was the potato bread and I also liked the cinnamon rolls. I really enjoyed this lab and I had fun making something new.
ReplyDeleteSarah Lebowitz
Nutr 119 Sec 3 unit 2
This week's lab was surprisingly tasty. My group cooked the rosemary Parmesan crackers which was very good. Besides the plenty of tasty food there were also plenty of condiments to choose from the enhance the flavor of the breads. My favorite of all of them was the bagel and I was glad I could get all my carbohydrates in that one sitting.
ReplyDeletesec: 2
unit: 2
Although my unit did a lot of standing around waiting for our bread to bake, this lab was one of my favorites so far. All the different breads were delicious. My favorite was the parmesan rosemary crackers. The salt and rosemary on top of the crackers was really good. It didn't even need topped with anything, it was great by itself. The rosemary really offset the saltiness of the kosher salt. All the other breads were great as well except my units....
ReplyDeleteMy unit had the fortune (misfortune?) of making the gluten free buckwheat bread. Don't get me wrong, I get that this is the only kind of bread people with celiac disease can eat since it's gluten free but it definitely is NOT something I would prefer to eat. While it wasn't absolutely terrible, it had an acrid, albeit quick, after taste to it and kind of had the texture of a sponge. This was only partially remidied by topping the bread with honey, olive oil, strawberry preserves, etc. Since us and unit 12 were making the same bread, we had this theory that we were secretly being pitted against each other to see who could make the better bread. Fortunately for us, our bread rose very nicely and turned a nice brown on top. Unit 12's bread stayed flat and looked cracked like the Grand Canyon. Turns out, how much you aerate the egg whites really makes a difference! I will definitely keep that in mind if it ever tickles my fancy to make my own bread. This lab was definitely one of the more fun ones and I hope to keep finishing out the semester strong!
Shane Mills
Nutr 119
Sec 1 Unit 11
This weeks lab was very intersting to say the least. I feel like bread is one of the most complicated food products to make because if you screw up one part then the whole thing is basically done for. I enjoyed how even though are dough was made for us today when we came in, we still had to make it for the next lab to use. My favorite bread this week was definitely the cinnamon roles or the potato bread. My group made the potato bread, even though it was different than what i normally eat, i really enjoyed it. The Buckwheat had an odd taste to it, but i still enjoyed it very much. I never in a million years thought i would make home-made bread by myself but i am glad i learned about how much time goes in it and what needs to be done because than i can definitely consider baking homemade bread when i am older.
ReplyDeleteLauren Walega
Nutrition 120
Section 1
Unit 10
This weeks labs was interesting lab, I would have never guessed that you would have to boil bagels before you baked them. My unit did the plain bagels, luckily we got some help from Chef Kristi and we were able to add some ingredients to our bagels and made them into cranberry and orange zest bagels. I really enjoyed all the different types of breads the other units made one of favorite was actually the everything bagels they were soft and had a great flavor.
ReplyDeleteChristopher Baker
Nutrition 119, Section 004, Unit 3
This is the first time I have ever made bread and it was quit an experience. I usually bake a lot of sweets such as pies, cakes, cookies, etc but I have never tried making bread. I did not know that temperature is such a critical aspect in making bread. I would have just use luke warm water if I ever made bread without taking the temperature of the water. Now that I know how important it is, I will have to invest in a thermometer. My unit got to make french bread and although the ingredients were very simple, I still feel a lot of time has to be invested. There was a lot of waiting around for the bread to rise which to me I find time consuming. Overall it was a great lab and I will definitely try making my own homemade bread sometime soon.
ReplyDeleteKelly Chi
Nutr 120, sec. 001
unit 1
I was excited for this lab becuase I knew that I was going to have the chance to finally try gluten-free bread. I was always curious what some of the types tasted like, but because of the high price of the gluten-free loaves, I never wanted to splure on something that I might not like. The buckwheat bread was good, however I do feel like it is an acquired taste and I still like the flavor of the breads made with gluten flour.
ReplyDeleteBefore this lab, I did not realize that the temperature of the ingredients to make bread needed to be a certain amount in order to keep the yeast cells alive. I was glad that I was able to gain this knowledge so when I make homemade bread in my own time I can make it successfully.
My unit made the Classic Bread Loaf. I actually thought making the dough and especially kneading the dough was pretty fun. It's amazing to think that you are creating so much CO2 just from kneading the dough with your hands.
Kaitlyn Berkheiser
Section 002
Unit 6
Nutr 120
This was one of my favorite labs, and I think it was the one that made me the most full. All the breads were delicious! My group made the potato bread, which was interesting to do as I was previously unaware how potato bread is made. My favorite recipe was the cinnamon rolls (of course) and my least favorite was the buckwheat bread.
ReplyDeleteTara Shattuck
Nutr 120
Section 001
Unit 10
on this week we make yeast bread. in my memery the bread and better are " the best partner". I love that so much. in the lab my Favorite food is gagel of Unit4, the texture is great and the taste is delicious. Otherwise I want to say the yeast bread is health that can help us digestion.
ReplyDeleteThis is one my favorite lab so far this semester and i have been waiting for it. This week lab, my group made gluten free bread which is really good and i love it. I also think it is really good and fun experience to taste different type of bread, I love potatoes bread and cinnamon roll because their taste are really good.
ReplyDeleteNutr 120
sect 001
Unit 12
I LOVED this week's lab! I was really excited even before we started. Because the topic for this week is bread & yeast, I knew I would get a chance to make 'real' bread, which I have never done before. There were so many different kinds of bread, starting from french, cinnamon rolls, potato bread, and much much more. Through this lab, I leaned that making bread is not as hard as what I have been thinking. I learned a lot, and I just can not wait to try at home.
ReplyDeleteThank you :)
Eunbyul Cho
Section 003
Unit 11
Nutri 119
It was my very first time baking bread from scratch.Even though we baked for 35 minutes it was a little bit longer. The most interesting part for this week's lab I want to say was making dough for the next class. Because it was really interesting to see how yeast facilitates the fermentation process and can double the size of the dough.
ReplyDeleteFor the lab ,we spary the baking oil first and made the dough as the size and shape of the bread container,cover it with the plastic foil to wait, about 15 minutes the dough "grow up" and cover all of the container,then we put it into the oven to bake for 35 minutes.The taste of the bread was really good.I really like baking, I hope next time we can make some cakes.
Can we bake some whole wheat bread? Hope we have chance to make some health bread by ourselves.
PS:Sorry about other unit 5 and unit 6 students leave first, I was out of the door then heard my friends told me they didnt do the cleaning well so I backed to lab to do the cleaning, hope we wont have 1 point deduct from our grade.
Jing Dong
Section 003
Unit 5
Nutri 119
This week’s lab was fascinating! I was very interested in learning how to actually make bread from scratch. I was surprised to find out that the process isn't really that difficult, and will look forward to using the techniques learned in my own kitchen at home. My unit made some delicious rosemary and Parmesan bread chips. They turned out very well and tasted just as good as they looked! I also really enjoyed the homemade bread that was made. I loved it’s unique texture and flavor that you really don’t get from grocery store breads.
ReplyDeleteI've always loved potato bread but I never made it from scratch or even saw anyone make it. It was actually really interesting to see that I am able to make bread. It was fun to actually punch the bread. It is one thing to read that in the instructions; however it was an experience to actually pound the bread. I have never tasted gluten free bread but it really wasn't bad! It's great to see they created delicious substitutes. I probably never would have tasted it if it weren't for this lab. I would never have believed that I could make bagels from scratch but now I am going to try it next time I go home with my family!
ReplyDeleteThis was the first time I ever cooked something with yeast. My group made the cinnamon rolls. We used the jar of instant yeast for this recipe. This recipe was actually very time consuming. I learned that it is very important to knead the dough well. We had to knead the dough for 5 minutes and then let it rest under a damp towel. I feel that this step made it a lot easier to work with the dough. I also realized how important it is to let the yeast rise for a certain amount of time. We had to cover the cut-up dough with a damp towel and allow the yeast to rise for 30 minutes. This fermentation process allowed for the big, springy cinnamon rolls we had once they finally came out of the oven.
ReplyDeleteI really enjoyed lab this week. I liked all of the foods we got to try! They were all delicious. I never made any kind of bread before, and this week our lab got to make bagels. Until I read the recipe, I didn't know you boiled the bagels before baking them. I wasn't sure how they were going to turn out since I've never tried anything like this before, but they looked and tasted great! I also really loved the cinnamon rolls! Can't wait for next week!
ReplyDeleteRachel Terry
Nutr 120
Section 002
Unit 3
My Unit made one of my favorite dishes this week and I was shocked! Crackers are okay I guess, but these Parmesan rosemary crackers were out of this world. I will definitely be making them over summertime with my father. I really liked this week's lab because I love bread (although I did have a bit of a stomach ache afterwards from all that gluten). Some favorites included the cinnamon buns (who doesn't love them) and the potato bread. I didn't really care for the wheat bread. Can we make whole grain bread sometime? That would have been interesting to see the difference in baking white vs. whole grain bread.
ReplyDeleteBaking is so different from cooking. Baking is a science and not an art. You have to get the ingredients just right.
~Molly Baldwin
LAB: NUTR 119 Section 004 Tues 3:35-5:30pm Unit 2
I really enjoyed making all types of breads this week...for me bread is a must with almost every meal of mine, so needless to say I couldn't wait to try all the freshly baked breads! My unit made the Whole Wheat Bread which ended up turning out better than I thought. It looked and felt as if it was a very dense bread, but tasted good. We made two loafs and was able to take home half a loaf because there was so much to go around. I really had a tough time just picking one of my favorites, but definitely the French bread, Focaccia Bread and Seeded Bagels were in my top 3. Most people when they want a bagel they just go to a grocery store or bakery and pick up a dozen, but you wouldn't actually think about baking your own bagels right at home from scratch start to finish and have them taste like as if you bought them from a bakery! It was a real eye opener that you can truly cook or bake in this case anything you really want from scratch.
ReplyDeleteMarissa Wojcik
Nutr 119
Section 004
Unit 8
Bread, like eggs, are very mysterious and complex foods. The process of creating bread is very sensitive. For example, kneading dough requires much control-over kneading will result in a dense bread while under kneading will result in a flatter, less airy bread. It is important to have a sense of control when kneading dough.
ReplyDeleteUnfortunately, I was sick during this lab and did not have the chance to try the bread, but i think I would like Foccacia the most because of the texture and how the moisture and flavor of the bread comes from the olive oil.
Christine Li
Nutr 119
Sec 3 Unit 6
This week was very interesting because I didn't know there were so many types of bread people could make out of a few basic ingredients. The Parmesan rosemary crackers were amazing and so was the traditional French Bread. My unit (11) made gluten-free buckwheat bread. While it definitely was not my favorite bread to make, I found it very interesting how we only used the egg white and buckwheat flour, no wheat. The biggest thing I learned was how long it takes to bake bread- a WHILE- but in the end it's definitely worth it. Fresh homemade bread is just better than store bought.
ReplyDeleteKathryn Bisbee
NUTR 119 Section 004 Unit 11
This week was definitely the most filling of all and high in carbs! I love eating bread and would eat it with every meal if it were not so filling. This lab taught me a lot about how yeast products work and the different ways/types that it could be used. My unit made the potato bread and we really enjoyed making it. We thought that there would be a lot more into the ingredients and the baking process, but we found it to be very simple and easy to make. We realized that the yeast product and other ingredients is really what does all the work for someone who is making bread. The only thing one has to have is patience because once all the ingredients are mixed, you need to let it sit for a couple of hours, depending on what bread you're making, so the yeast can do the work it needs to. It was very interesting trying the many different types of breads that exist, different flavors and textures. My favorite one was the French Bread and the Classic Homemade Bread because they were so soft and just melted right in my mouth. There's nothing better than a piece of bread and butter, which I definitely enjoyed myself in this lab!
ReplyDeleteKarina Roger
Nutr 120- Section 2
Unit #10
I learned so much this week in lab. I never knew you could do so much with bread. My unit made plain bagels and they tasted so good with jam on top of them. But my favorite was probably the Classic Homemade Bread. It was so plain yet so warm in my mouth and you could taste every texture possible. It would seem so difficult to make breads but it really isn't! I was full for the whole day after eating all that bread!
ReplyDeleteNutr 120
Section 001
Unit 3
In this week's lab there was so much bread. My unit made the classic homemade bread and it was not that difficult of a process. Before coming to this lab I was a little apprehensive thinking that it would be difficult to make bread from scratch but it really wasn't. My favorite recipe of the day would have to be the cinnamon rolls because I have such a sweet tooth.
ReplyDeleteCarrie Kelly
Nutr 120
Section 001
Unit 6
As a butter lover this weeks lab was awesome, there's nothing better than fresh bread right from the oven with melted butter or vinegar and oil. My group made the classic bread it was really cool to see all the work that goes into make bread and gives me a new love for panera ! The best dish over all was the bagels they were perfect!
ReplyDeleteCaitlin Lesko
Sec 1, group 6
This week's lab was very delicious, but very filling! I definitely felt like I needed to go to the gym or take a nap after this one. My group made the focaccia bread which ended up being really good. We had the idea to put fresh herbs on the bread to make it a little tastier. Chef Kristi brought us fresh rosemary, which just enhanced the bread's flavor. I also enjoyed this lab because it reminded me of being home with my family. We make homemade dough all the time for our Slovakian family traditions. Two of my favorite foods this week were the seeded bagels and the cinnamon rolls. The cinnamon rolls were just delicious, and the bagels tasted like something you would buy at a store.
ReplyDeleteJoanna Zeigler
Nutr. 120
Section 2, Unit 7
Like many people have said, this lab was very filling! We made so many different types of bread. My unit made the gluten free buckwheat bread. It was very different from any bread I've ever had before. It was okay, but it was nothing like bread with gluten in it. I'm just glad that I don't have to worry about gluten in my diet, I feel bad for people that have to be so conscious of it. Overall, my favorite bread from this lab was the classic bread. It was so good with chocolate fig spread, too!
ReplyDeleteMegan Satterthwaite
NUTR 120
Section 001
Unit 11
This lab was definitely the best smelling one that we have had so far. My unit made gluten free buckwheat bread. I was particularly a fan of it. I am sure if I would have toasted it or put it on a sandwich it would have been a lot better. I really enjoyed the homemade bread and the potato bread. I could it all day. I liked the bagels a lot because I could eat them all day everyday. I kept watching people pound and pound the bread and I was so thankful that I did not have to do it too.
ReplyDeleteCaroline Repko
Nutr. 119 Sec. 002
Unit 11
My lab group made the classic homemade bread this week. We noticed that the dough we were given hadn't risen in its container so we were worried about the yeast. We were told that the group who made the dough for us probably used water that was either too hot or too cold and did not allow for the yeast to feed and multiply. However, once we sealed our dough inside of a bread tin and set it on the stove, it did start to rise some! The temperature in the room was too cold for the yeast without the extra warmth from the oven. It turned out pretty well, but I think it would have gone better if we had been given better dough from the beginning. I am looking forward to making some homemade bagels (they were really great) when I get home for the summer!
ReplyDeleteBethany Markiewicz
Nutr. 120 Sec. 001
Unit 5
I felt that this lab was educational and added another layer to my cooking ability. On most occasions I prepare meals that do not include preparing and baking bread, so I had a lot to learn this lab. My group made the rosemary Parmesan crackers, which tasted great and were easier to make than I had thought. Overall, I feel that any bread products made from scratch have a clear advantage in both flavor and texture over commercial products.
ReplyDeleteDarrel Romba
Nutr 119
section 2
Unit 2
I thought that this lab was very informative. I never knew that bread making could be so simple. I have just always thought that it was a long and hard process, and I was never interested to take the time and try and look up a recipe. Now I am fully aware that making bread etc. can be quite easy. After seeing all of the final products that each unit produced in such a short amount of time I was shocked. My favorite was the home-made bagels. That is definitely a recipe that I want to try on my own and I am so happy that it won't be a long, strenuous process to do so. Even though this lab did not require A lot of work to be done by my unit, I still really enjoyed it, and learned a lot from it.
ReplyDeleteCaitlin George
Nutr 120
Sec 3
Unit 5
This lab was a great one and it really filled up my stomach. I would never know baking would be so much fun. The most interesting part of this lab was doing the dough and watching it expanded. My group was making the seeded bagel in the lab, it was way easier than I thought it would be. I really liked the part that we were shaping the bagels, their textures were kinda funny, but it was a bit hard to bring them into good shapes since they always went back to their original shape after stretching. Despite the seeded bagels, I loved the cinnamon rolls very much too.
ReplyDeleteCheukYiu Yu
nutr 120
sec 2
unit 4
Last week's lab was the first time I ate that many carbohydrates in one sitting before. It was delicious! I was very surprised how much our french bread rose in the oven. The ingredients and recipe were easy. Waiting for the bread to bake was the worst part! I am not a very patient person, and I didn't realize how long it takes bread to bake. Also, I was surprised how precise the water temperature had to be. It took me a few times to get the water to the exact temperature. All of the other groups' dishes were fantastic and I am definitely going to use the cinnamon roll recipe at home!
ReplyDeleteKathryn Bridgens
Nutr 120
Sec 2
Unit 1
I think this week was a bit challenging for me because it was hard to make a bread. My group made potato bread which tasted really fantastic. The hardest part was kneading the dough which was sticky. Also, I did not know how long I should knead it and the way to knead. Fortunately, I got help from my group mate. I had a lot fun with them. I tried a lot of new food in this lab, such as Focaccia Bread, Parmesan Rosemary Crackers, and french bread. They were all delicious. I heard that many people like cinnamon rolls so much. I did not taste it because I do not like cinnamon flavor and it is too sweet for me. Everyone did a great job in the lab. I hope I will have fun next week again:)
ReplyDeleteMan Ting Wu
Nutr 119
Sec 003
Unit 10
In this weeks lab, we made French bread. This came out very yummy! We didn't bake the batch that we prepped because time just didn't allow it. So we had to bake the previous lab's bread. I hope ours came out just as tasty.
ReplyDeleteI've baked bread at home before, but I always forget how simple it is. Our group had so much fun filling up on carbs this day!
Kristina Aneckstein
Nutr 120
sec 01
unit 1
This lab was definitely my favorite lab out of all the others so far. Our unit made french bread, which I love, but never knew how simple it was to make! The whole kitchen smelled so wonderful as all the different breads started to bake. One of my favorite things was the homemade bagels--something I'd never thought to try to bake myself! I'll definitely have to go back and look through all the recipes for this week for more inspiration.
ReplyDeleteRayna Sun
Nutr 119 Sec 4
Unit 1
This lab was so yummy!! My favorite thing to eat is bread and butter so I enjoyed this lab a lot! My group made the Focaccia Bread it was so yummy!!! I think my favorite was the homemade everything bagels they were so good!!
ReplyDeleteJanine Mitchell
Nutr 120
Section 1
Unit 2
This comment has been removed by the author.
ReplyDeleteBefore this week in lab, I did not realize how many different breads could be made. I really enjoyed taste testing all of the different breads with the garlic olive oil and jam on some. Some of my favorites were the crackers and the everything bagel.
ReplyDeleteMy unit made the buckwheat gluten free bread. Because I am trying to do a gluten free diet and may be gluten intolerant, I really enjoyed making this bread. It was definitely a different tasting bread than I was used to. I am definitely going to make this recipe again though because bread is what I miss most in my gluten free diet!
Mallory Pavilonis
Nutr 120
Section 2
Unit 11
We certainly had alot of bread that day, and I love the smell of freshly baked breads, freshly brewed coffee would have made the day perfect. Our group made a whole wheat bread, much denser because of the cracked wheat from the flour. I saw how handling the dough can be harder than I expected! Keeping the waiting time for yeast to react in the batch, keeping it on warm temperature etc. I always thought, after you made the batch it goes straight to the oven.
ReplyDeleteDanbi Choi
Nutr120 Section 2 Unit 8
I really enjoyed this week’s lab. We were making the breads and bagels!!!!!! I was so excited when I saw the bagels because they were exactly the same outlook like the one we bought from bakery. My favorite of this week was cinnamon roll. However, I think it’s much difficult to make cinnamon rolls at home. Therefore, I bought all the ingredients for the bagels. I can’t wait to make some at home. I learned the preparation and baking steps. Also, I experienced the usage of the yeast.
ReplyDeleteJiao Zheng
NUTR 119
Section 003
Unit 11
This weak my group made whole wheat bread -- I was quite excited, as I had never made a whole wheat product from scratch before. However, what I realized from this lab was the extensive time that whole wheat products take to bake -- our bread was not finished until the end of class. Overall, I thought this lab was quite beneficial, as I hope to make bread from scratch in the future. My favorite food from this week was definitely the cinnamon rolls, they were fantastic!
ReplyDeleteAbbey Lathrop
NUTR120
Section 001
Unit 8
This week's lab was really helpful for me because I have always been interested in and considered making my own bread but i was very unfamiliar with how to cook with yeast. I had no idea that yeast required such carefully controlled temperatures for it to grow properly and not die. My group made the classic bread which was very good but slightly undercooked because of the time crunch. I really enjoyed the cinnamon rolls as well and i definitely look forward to making them on my own.
ReplyDeleteErica Luciani
NUTR 120
Section 1
Unit 6
I really enjoyed this week's lab, everything was delicious as usual. My unit made whole wheat bread which turned out great! It took a very long time to bake the bread so we had to keep checking on it to make sure it reached 200 degrees. This was my first time making homemade bread from scratch and I now realize that it isn't that difficult to make! There aren't that many ingredients used in whole wheat bread- just flour, honey, salt, water, and yeast. My favorite recipe was the cinnamon rolls- they were so good!
ReplyDeleteCaroline Meehan
Nutrition 120
Section 1
Unit 8
For this week's lab our group made classical homemade bread. It was my first time making a yeast bread, so it was interesting to see the dough gradually rise. Also while preparing the dough for the next class, I noticed that it was essential to get the right temperature of the water, between 110-115F, for the yeast to properly function.
ReplyDeleteJessica Hong
NUTR 119
Section 3
Unit 5
This week's lab was so amazing because we made many different kinds of bread including bagels,crakers and cinnamon rolls,etc. It is the first time that I experience making bread by myself to mix the flour,eggs and yeast together and then knead the dough.In fact, I prefer the soft bread in my diet so I don't like many of the bread this week because of their tough texture.However, I enjoyed the cinnamon rolls made by our group the best.It is so savoury and right in the proper level of sweetness.I just enjoyed the soft and plump mouthfeel when I ate them! I will try to make it at home next time!
ReplyDeleteJingyi Zhang
Nutr119
Section3
Unit9
This was one of my favorite labs so far. Who doesnt love carbs? Especially bread. Freshly baked bread has one of the best smells. My unit made classic homemade bread. I'm not sure how our dough turned out, but it didnt look like it was rising too well. The dough that we baked was very good though! I didnt really like the gluten free bread made with buckwheat. It was dense and bland. The french bread was my favorite.
ReplyDeleteSarah Crow
Unit 6
Section 1
This week in lab, the class made different kinds of breads. my group made classic home made bread which was delicious. We had a chance to try different kinds of oils with our breads which was delicious. I enjoyed the cinnamon roll icing and gluten free bread.
ReplyDeleteThe lab on breads was actually really cool. I never knew the slightest differences in the ingredients could change the taste that significantly.
ReplyDeleteIn labe this week, my group made cinnimon rolls. We used yeast in a package, which I had never used before. This yeast was very easy to use, we just put the package in with the other ingredients. The cinnimon rolls expanded a lot in the oven. I'm glad we put them on a muffin pan instead of on a baking sheet. The cinnamon rolls were too sweet for my taste, but other people at my table enjoyed them. I would make cinnimon rolls at homw if I was trying to impress guests.
ReplyDeleteKatherine Haar
Nutr 120
Section 2
Unit 9
This week, all the units created absolutely delicious dishes! Everything turned out great. My unit made focaccia bread. This bread was great with olive oil and would definitely work well for a variety of sandwiches as well. The cinnamon rolls was probably my favorite of the day. I also enjoyed learning about all the different yeasts and flours. I had no idea baking bread at home could be so easy, fun and worth it. There was definitely something about the homemade bread fresh out of the oven that made it better than ones in grocery stores.
ReplyDeleteBrooke Hukins
NUTR 119
Section 4
Unit 7
The bread lab was so delicious yet so filling! Leading up to Thursday's lab, I heard great things about the lab which only made me more excited for it. My unit made cinnamon rolls from scratch. I have never made any type of bread from scratch. Seeing how much work and time goes into bread making was surprising. Even though it is a long process, it is definitely worth it. I really enjoyed being able to taste different breads with different textures. I can't wait for tomorrow's lab!
ReplyDeleteNutrition 120
Section 001
Unit 9
As bread is one of my favorite foods, this lab was heavenly. However, it was also extremely filling and dehydrating--I had to drink a gallon of water that day after class. Our group baked a focaccia bread which was quite tricky! The dough was not moist enough I'm thinking so when we formed our loaf, it didn't all fuse together. It took a little extra time to bake and, after cooling, the bottom of the bread just fell out! We just pieced it back together without anybody noticing, though, and it tasted pretty good. Chef Kristi gave us some fresh rosemary to sprinkle on top. Yum. Can we repeat this lab, please? Speaking of the cinnamon rolls mentioned above--they were delicious.
ReplyDeleteNutrition 120
Section 001
Unit 7
The bread lab was delicious but SO filling! It was very fun getting to knead the bread dough and make it from scratch. Our group got to make the Potato bread, which was interesting and yummy. Ours turned out really well despite being a little challenging and definitely unfamiliar! I also liked the gluten-free bread made with buckwheat flour; it had a very distinct taste that I actually enjoyed. The cinnamon roles were by far my favorite. It is truly amazing how much better homemade products taste! I will definitely be trying all of these recipes at home sometime this summer hopefully!
ReplyDeleteNutr 120
Section 001
Unit #10
This lab was very good but I was a little surprised with the lack of variety in meals. (It was just bread mainly.) Everyone did a pretty great job but the home style bread was my favorite. My group unfortunately did not have enough time to bake our whole wheat loafs to the proper temperature but we were able to take them home. They were delicious, and perfectly cooked through i might add. I will have to use the french bread recipe the next time I plan to cook a fancy meal.
ReplyDeleteNutr 120
Section 1
Unit 8