Breads & Grains Lab

Dill Bread Crispy RiceRice Crispie Pops Calzones & Italian Tomato Sauce

Quick Cinnamon Rolls Pasta & Cheese White Sauce Focaccia Bread

Sausage & Barley Soup Quick Whole Wheat Batter Bread Pretzels

Quinoa Salad Classic White Bread Coconut Sticky Rice

BREADS & 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 sStudents will also to gain experience cooking with

starch in grains, pasta, and sauces.

Student Lab Reading Assignments“Yeast Bread Cures,” BCC, pg. 83Convection 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

Bread & Grains Student Lab Recipes LabsKitchen 1 Dilly Bread and Homemade PastaKitchen 2 Calzones and Italian Tomato SauceKitchen 3 Focaccia Bread and Sausage & Barley SoupKitchen 4 Quick Cinnamon Rolls and Cheese White SauceKitchen 5 Quick Whole Wheat Batter Bread and Honey Butter and Homemade PastaKitchen 6 Pretzels and Lemon and Cucumber Quinoa (KEEN-wa) SaladKitchen 7 Classic White Bread and Raspberry Butter and Coconut Sticky RiceKitchen 8 Classic White Bread and Homemade PastaKitchen 9 Calzones and Italian Tomato SauceKitchen 10 Pretzels and Homemade PastaKitchen 11 Quick Cinnamon Rolls and Cheese White Sauce

Tips

To Make a Proofing Oven (to speeds things up): The oven with the big fan (convection) will be used for baking. Prepare the other oven as a proofing oven as soon as you come to the lab. Fill a liquid 2- cup measuring cup with water. Microwave for 3 minutes. Put the hot water in an 8 x 8 aluminum cake pan;, place on the floor of the “proofing

oven.” Turn oven to 175ºF. TURN THIS OVEN OFF as you put the prepared dough in the oven for proofing.

Remove the pan of water from the oven when proofing is complete. NOTE: Once you take the dough out of the proofing oven, it will continue to rise.

Yeast Bread Tips: Preheat the oven for baking as soon as you come to lab. Use hot tap water in bread dough. At BYU, our water temperature (120ºF˚) 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 Heat 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 it in your bread. Preheat the 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.

Lecture Demonstration

CINNAMON APPLE CRUMBLE

Ingredients 1 package Rhodes Cinnamon Rolls, thawed (it is easiest to work with slightly cool rolls), 1 can (21 oz) apple pie filling

½ cup sugar1 cup flour½ cup butter, softened

Directions1. Preheat oven to 350°F.21. Remove thawed cinnamon rolls from package and place on a cutting board. (It is easiest to work with slightly

cool rolls.) Cut into bite-sized pieces.32. Cut apples in pie filling into smaller pieces.43. Combine cut up rolls and apple pie filling. 54. Place cut up rolls and pie filling in a greased 9x13 pan. 65 Combine sugar and flour. 76. Cut in butter until mixture is crumbly. 87. Sprinkle over rolls and apple pie filling. 98. Bake at 350°F for 40 to 45 minutes.109. Top with frosting packet from cinnamon rolls, if desired, before serving.

Makes.

CINNAMON-RAISIN MACHINE BREAD

Ingredients¾ cup plus 2 tablespoon hot water1 egg1½ tablespoons butter1 teaspoon salt2 tablespoons sugar

1½ tablespoons skim-milk powder3 cups all-purpose flour1½ teaspoons ground cinnamon⅓ cup raisins4 teaspoons quick rise yeast

Directions1. Add the ingredients to bread machine in the order listed to bread machine. Cook on express bake for 48

minutes. Do not use this recipe for the time delay setting.

Makes.

Labs

DILLY BREAD

Ingredients2¼ teaspoons yeast¼ cup warm water1 cup warmed cottage cheese (microwave 10

seconds, repeat if necessary)2 tablespoons sugar2 tablespoons dry onion flakes2 tablespoons dill weed

¼ teaspoon baking soda1 teaspoon salt1 egg (warmed under hot running water)2¼ to 2½ cups bread flour (warmed and stirred in

microwave at 30 second bursts)Melted butter (used later on top of baked bread)

Directions1. Prepare a proofing oven and preheat the convection oven to 325°F.2. Dissolve yeast in water. 3. Warm cottage cheese for 10 seconds in the microwave. Repeat if necessary. Cream cottage cheese in

blender.43. Combine sugar, dry onion, dill, baking soda, salt, and eggall ingredients but flour. Mix well with flat beater.

Warm and stir flour in microwave in 30-second bursts. Add flour to dill mixture and mix well. Dough will be thick and sticky.

54. Dough will be thick and sticky. Turn dough ointo a greased plate and cover with plastic wrap. Put in proofing oven and allow to rise for 20 minutes. Gently deflate dough.

65. Turn dough ointo a well-greased 8-inch round ceramic casserole dish. At BYU, we have a white one that works well.

6. Let rise in proofing oven until light, after about 20 minutes. 77. Bake in convection oven at 325 degrees for 25 to -35 minutes. 88. When done, brush with melted butter. 9. Slice with electric knife on cutting board with electric knife to serve.

Makes.

HOMEMADE PASTA 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.

Ingredients2 cups all-purpose flour½ teaspoon salt2 large eggs

¼ cup water1 teaspoon olive or vegetable oil

Directions1. In a KitchenAid bowl, mix flour and salt. Make a well in the 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 dough in mixer bowl until smooth and springy. Cover with plastic wrap or foil. Let stand 15 minutes. 3. Divide dough into 8 equal parts. Form each eighth of the dough into logs and pat to ¼ inch thickness. 4. You will roll through the smooth cylinders using PLENTY of flour, going from thick setting to thin setting. After

you have flattened dough with your hands, fFeed dough through cutting cylinders, using PLENTY of flour. Look at the cylinders and adjust them so that they are on the farthest- apart setting. Feed all dough through on this setting. Change the setting to a 2 and feed all dough through. Change the setting to a 3 and feed all dough through.

5. Change to the thick noodle cutter and feed dough through. 7. Arrange noodles in single layer on floured towels or on cooling racks.; Llet stand 30 minutes or until dry.84. In largest 6- to -8- quart stock pot, heat 4 quarts of water (salted if desired) to boiling; add the pasta gradually

to maintain boiling. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water.

9. Drain pasta and serve.

Makes. Adapted from BCC.

CALZONES

Ingredients2 tablespoons yeast2½ cups very warm water (120°F to 130°F)¼ cup sugar1 teaspoon salt7 to 7½ cups bread flour1 cups part skim ricotta cheese3 cups shredded Mozzarella cheese

½ cup shredded Parmesan cheese12 ounces finely chopped cooked ham1 tablespoon dried oregano leaves2 tablespoons olive oil2 green peppers, chopped1 small onion, choppedItalian Tomato Sauce for dipping

Directions1. Prepare proofing oven and preheat the convection oven to 375°F degrees.2. In your KitchenAid bowl, dissolve yeast in warm water. 3. Add sugar, salt, and 7 cups flour, using flat beater. Change to dough hook.4. 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.

5. Meanwhile, mix cheeses, ham, and oregano in a bowl. 6. Heat olive oil in skillet over medium heat. Add pepper and onion and sauté until soft and onion becomes

translucent. 7. Form dough into 24 balls. On a floured surface, pat then roll each ball into a circle.8. Combine cheese and vegetable mixture. Place a portion of cheese- vegetable mixture in center of each circle. 9. Fold circles and seal with water. Form a decorative edge. 10. Line two baking sheets with parchment paper. Spray with non-stick cooking spray. 11. Continue to form remaining calzones. Pierce each calzone once on top with a fork for venting.12. Let rest another 10 minutes in proofing oven. 13. Bake at 375 degrees on convection setting 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.14. Serve with hot Italian Tomato Sauce. Makes.

ITALIAN TOMATO SAUCE(to draw out the most flavor from dried herbs, after measuring, rub gently in your hand before adding to sauce.)

Ingredients1 tablespoon olive oil1 onion, chopped½ green bell pepper, chopped2 cloves garlic, crushed2 cans (14.5 oz each) crushed tomatoes

2 cans (8 oz each) tomato sauce2 teaspoons dried basil leaves 1 teaspoon dried oregano leaves ½ teaspoon salt¼ teaspoon pepper

Directions1. In a medium sized saucepan, heat oil over medium heat. 2. Cook onion, bell pepper, and garlic for 2 minutes, stirring occasionally.

3. Stir in remaining ingredientstomatoes, tomato sauce, basil, oregano, salt, and pepper. (To draw out the most flavor from dried herbs, after measuring, rub gently in your hand before adding to sauce.) Heat to boiling; reduce heat.

4. Simmer uncovered 45 minutes.

Makes.

FOCACCIA BREAD

Ingredients2½ to 3 cups bread flour (warmed and stirred in microwave at 30 second bursts)1 tablespoon dried rosemary leaves, crumbled1 tablespoon sugar1 teaspoon salt2¼ teaspoons quick active dry yeast 5 tablespoons olive oil, divided

1 cup very warm water (120°F)Cornmeal¼ cup grated parmesan cheese2 teaspoons olive oil for brushing2 teaspoons olive oil for dipping in each kitchen1 teaspoon balsamic vinegar for dipping in each

kitchen

Directions1. 1. Prepare proofing oven and preheat convection oven to 400°F. 2. Warm and stir flour in microwave in 30-second bursts. In KitchenAid bowl and with flat paddle, mix 1 cup of

the flour, the rosemary, sugar, salt, and yeast. Add 3 tablespoons. 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.

32. 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.

43. Generously sprinkle a parchment-lined cookie sheet with cornmeal. Spray with non-stick cooking spray.54. 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.

65. Gently make ½-inch deep depressions about 2 inches apart in dough with fingers. This is done to adds a decorative surface to the top of your bread. Carefully brush with 2 tablespoons 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 teaspoons of olive oil and 1 teaspoon balsamic vinegar for dipping.

Makes. Adapted from BCC, pg. 90.

SAUSAGE & BARLEY SOUP

Ingredients½ pound Italian bulk pork sausage¾ cup pearl barley2 cups coarsely shredded cabbage1 cup sliced carrot1 cup sliced celery½ cup chopped onion

1 clove garlic, chopped1 bay leaf4 teaspoons chicken bouillon granules5 cups water2 cans (14.5 oz each) diced tomatoes

Directions1. 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.

Makes 8 servings.

QUICK CINNAMON ROLLS

Ingredients ⅓ cup sugar3 tablespoons yeast½ cup oil1¼ cups warm water2 beaten eggs4¾ to 5¼ cups bread flour1½ teaspoons salt¼ cup melted butter or margarine1½ teaspoons cinnamon

½ cup sugar½ cup walnuts¾ cup raisins

Frosting½ cup butter, softened2 teaspoons vanilla2 tablespoons milk2 to 4 cups powdered sugar

Directions1. Prepare a proofing oven and preheat the convection oven to 400°F.2. In KitchenAid bowl with, using flat beater, mix ⅓ cup sugar, yeast, oil, and warm water until dissolved. 3. Blend in eggs into yeast mixture. 34. Combine flour and salt in separate bowl. 5. Gradually add flour-/salt mixture to yeast mixture. Mix well, switching to kneading hook when dough gets stiff. 6. Knead for 5 minutes.47. 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.

58. Roll rectangle tightly, beginning on long side. and Ppinching edge of dough to seal. Stretch and pushShape the roll to make sure that the all sweet rollspieces will be the same diameter when cut.

69. Cut into 24 rolls with dental floss. Place the dental floss under the roll, then wrap up and over to cut the dough. Cut into 24 rolls. Line a jelly roll pan with parchment. Spray with non-stick cooking spray. Place the sweet rolls on the jelly roll pan, 4 across by 6 down, and let rest in proofing oven for 10 minutes.

710. Bake at 400 degrees on convection bake for 10 to 15 minutes. On the convection bake setting, you can bake all pans in the same oven at the same time; just if you put them on separate racks. Allow to cool slightly then frost.

81. While rolls are baking, make frosting. First, cCream butter, vanilla, and milk. Add powdered sugar until desired thickness is reached. Beat until light and fluffy.

2. After taking rolls out, allow rolls to cool slightly, then frost.Add powdered sugar until desired thickness is reached. Beat until light and fluffy.

Makes.

CHEESE WHITE SAUCE

Ingredients¼ cup butter or margarine¼ cup flour½ teaspoon salt¼ teaspoon pepper

½ teaspoon ground mustard2 cups milk1 cup shredded sharp Cheddar cheese (sharp melts

best in sauces)

Directions1. 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.34. Using a whisk, gradually stir in milk. 5. Heat to boiling, stirring constantly. Boil and stir one minute. 46. Stir in shredded cheese and cook until melted. If the sauce looks too thick at serving time, add a little HOT

water.

Makes. Adapted from BCC, pg. .  

QUICK WHOLE WHEAT BATTER BREAD(This recipe doesn’t use a separate proofing oven.)

Ingredients2½ cups hot water1 tablespoon yeast⅓ cup oil⅓ cup honey

2 teaspoons salt4½ to 5 cups whole wheat flour1 tablespoon butter (used later on top)

Directions1. Preheat oven to 250°F. In a large bowl, dissolve yeast in hot water. 2. Preheat oven to 250°F. In a large bowl, dissolve yeast in hot water.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 KitchenAid mixer). 6. Place dough into two well-greased (withuse shortening) loaf pans. Put pans in warm oven. TURN OVEN OFF. 7. Let loaves sit in warm oven for 20 minutes.78. With loaves still inside oven, turn oven to 350°F. 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 to 5 minutes.810. Brush with butter and remove from pans to cool. 911. To serve, Sslice on a cutting board with electric knife to serve.

Makes 2 loaves.

HONEY BUTTER

Ingredients½ cup butter½ cup honey

¼ teaspoon vanilla

Directions1. Check to see if the butter is rock hard. Microwave it for 10 seconds if needed. DO NOT MELT THE

BUTTER!!! It must still be solid.2. Using wire beater on KitchenAid mixer, whip butter until light, up to 10 minutes.3. Gradually add honey and vanilla.4. Serve with warm bread.

Makes.

PRETZELS

Ingredients4 teaspoons yeast1 teaspoon sugar1¼ cups warm water3½ to 4½ cups bread flour½ cup sugar

1½ teaspoons salt 1 tablespoon vegetable oil4 cups water½ cup baking sodaKosher salt for sprinkling

Directions 1. Prepare proofing oven and preheat the convection oven to 425°F.2. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand about 10 minutes. 3. In your KitchenAid bowl, combine flour, ½ cup sugar and 1½ teaspoons salt. Make a well in the center; add

the yeast mixture. Mix with dough hook. Add more flour if dough is too sticky. Knead 3 to 4 minutes. 4. Set dough on a greased plate. Cover dough with plastic wrap and put set in on a greased plate in proofing

oven to rise for approximately 30 minutes or until it has doubled in size, approximately 30 minutes. 5. Gently punch down dough. 6. 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. 7. Mix water and baking soda in your largest stock pot. Bring to a boil.8. Dip each pretzel in boiling soda water for 5 seconds. Place on greased baking sheet, lightly sprinkle with

kosher salt, and bake for 8 to 10 minutes. Cut each pretzel in half before serving. Serve with mustard.

Makes.

LEMON AND CUCUMBER QUINOA (KEEN-WA) SALAD Quinoa, (pronounced KEEN-wa), is a high-protein, high-fiber seed that cooks quickly and works well as a substitute for pasta or rice. Quinoa has a bitter outer coating that can affect the final result if not rinsed; since some brands come pre-rinsed and others don’t, as a precaution be sure to rinse your quinoa well before using.

Ingredients1 can chicken broth (or 1¾ cup water plus 1¾

teaspoon chicken bouillon)1 cup quinoa¼ cup freshly squeezed lemon juice (2 small or 1

large lemon)1 teaspoon lemon zest¼ cup vegetable oil

¼ teaspoon salt¾ teaspoon black pepper1 cucumber, peeled and cubed½ cup frozen peas, thawed to room temperature¾ cup dried sweetened cranberries⅓ cup sliced green onion½ cup finely chopped flat- leaf parsley

Directions1. In a small saucepan, bring chicken broth to a boil. Stir in quinoa, cover, and reduce heat to low. Cook for 15 to

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: Tto 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.

Makes. Adapted from Deseret News.

CLASSIC WHITE BREAD

Ingredients6 to 7 cups bread flour3 tablespoons sugar1 tablespoon salt2 tablespoons shortening

4½ teaspoons quick active dry yeast 2¼ cups very warm tap water2 tablespoons butter (used later on top)

Directions1. Prepare a proofing oven and preheat the convection oven to 400°F. 2. In your KitchenAid bowl, stir 3 ½ cups of the flour, and all the sugar, salt, shortening, and yeast until well

mixed. Add warm water. Beat on medium speed 1 minute, scraping bowl frequently. Stir in , 1 cup at a time, enough of the remaining flour, 1 cup at a time, to make dough easy to handle.

3. Put on kneading hook and knead about 5 minutes or until dough is smooth and springy. 4. 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 for 20 minutes or until dough has doubled in size.

54. Grease bottoms and sides of three 9x5-inch loaf pans with shortening.65. Gently push fist into dough to deflate. Divide dough into thirds. 7. 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./ P{press with thumbs to seal after each turn of the roll. Once rolled, Ppinch each edge and each end of dough into roll to seal. Pinch each end of roll to seal.

8. 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.

96. Move oven rack to low position so that tops of pans will be in center of oven. 107. Bake 20 to -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.118. Slice on a cutting board with electric knife to serve.

Makes.

RASPBERRY BUTTER

Ingredients½ cup soft butter½ cup raspberries, thawed and crushed

1 tablespoon sugar

Directions

1. Using wire whisk on KitchenAid, beat butter on high speed until fluffy, up to 10 minutes. Scrape the bowl occasionally. Gradually add the sugar.

2. Add the raspberries a few at a time3. Continue to beat, scraping bowl occasionally with a rubber scraper, until well mixed (up to 10 additional

minutes).

Makes.

COCONUT STICKY RICE

Ingredients 1 cup pina colada drink mix1 can (14 oz) coconut milk2 tablespoons sugar½ teaspoon salt

2 cups water2¼ cup short grain rice¼ cup crushed pineapple

Directions1. 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.

Makes. Adapted from Garden Restaurant recipe from Garden Restaurant.

Recipes Nnot Ccovered in Llab

CRISPY RICE POPS (NOT DONE IN LAB, BUT FUN FOR HOME)

Ingredients¼ cup margarine4 cups mini marshmallows or 40 (1 package, 10 oz)

large marshmallows (1 package,10 oz)

6 cups crispy rice cereal1 popsicle stick per person½ pound of molding milk chocolate for drizzling

Directions1. 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 ziplock bag in microwave for 30 seconds at half power., Sstir, work with hands, and

microwave an additional 20 to -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.

Makes.