Markaye Russell, Ouachita Parish Flavors of Health Agent, taught a bread making workshop with Family Consumer Science students at West Monroe High School. The students learned the science behind bread making and measuring ingredients. When it comes to baking bread, success depends on the right chemical reactions taking place, and this depends on using exact measurements, temperatures, and even kneading and rising times. Students explored what makes bread dough rise.
First, what are yeasts? They are single-celled organisms that feed off of simple sugars and break them down into a variety of substances including carbon dioxide, alcohol, flavor molecules, and energy.
In bread making, the carbon dioxide molecules that the yeasts expel get trapped within the dough, therefore creating small pockets of air. This process is what causes the dough to rise. While the bread dough bakes,the carbon dioxide expands as the the bread rises and sets.
Recipe adapted from the following source: https://www.kingarthurbaking.com/recipes/hearth-br...
For more recipes, check out these articles!
http://bit.ly/3L0JDl8 Mediterranean Salad
http://bit.ly/41NLeAw Fiesta Skillet Dinner