Summary of work for Week 8
- Finish and revise ZOOM videos and post to blog
- Listen to the podcast and write reflection notes
- Acquire ingredients – and prepare them according to video below before Tuesday’s class.
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Listen to the podcast:
The Rise and Fall of Bread: a simple staple with a complex legacy
The Podcast is available at this link here, or using your podcast app on your phone, search for “CBC Ideas – The Rise and Fall of Bread”: https://www.cbc.ca/radio/ideas/the-rise-and-fall-of-bread-a-simple-staple-with-a-complex-legacy-1.5564511
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WRITE IN YOUR BLOG POST up to 500 words:
What does bread mean to you? What is your family’s relationship to bread? What is the centre of your meal – or your comfort food – if it’s rarely bread?
Why do you think so many people have been baking bread during the pandemic? Which aspects of the podcast did you find surprising, or striking and why?
How do cooking and art making intersect? What do the activities have in common, and in what ways are they separate?
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Excercise: MAKE BREAD!
Acquire these inexpensive ingredients and prepare your dough for the oven before our next class.
Each step only takes a couple of minutes – get all your ingredients ready, and begin at 12:30 pm to start mixing!
Quick Bread Ingredients:
2 1/2 cups all purpose flour
1 +1/2 tsp. INSTANT yeast (this is equal to about half of one little envelope)
1 tsp sugar (or you can use 2tsp honey, or maple syrup)
1 cup warm water + a little extra if needed to make a wet dough
1 tsp. salt
Butter for greasing pan
Mixing bowl and spoon
One pan for the bread – I use a loaf pans, you can use a pyrex bowl, cassarole dish, or some other smallish oven safe vessel. Watch video for details….
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METHOD: (Each step only takes a couple of minutes)
12:30 pM on Tuesday: Combine all the dry ingredients in a bowl: the flour, salt, sugar, and instant yeast. Add the warm water and mix to a wet sloppy dough.
Cover with a tea towel and leave to rise in a warm place for 1+ 1/2 hours.
Generously butter your pan.
2:PM on Tuesday: Separate dough from bowl, and scoop into prepared pan. Let rest for 20-30 minutes. Pre-heat oven to 425 degrees F.
2:30 on Tuesday: Show your dough to the class in class, and together we will stick them in the oven! Set timer for 15 minutes.
When the timer goes off, reduce heat to 375, and set timer again to bake another 20 minutes.
When done, take bread out of oven and pan to cool!