BAKING Jesus compares the Pharisees to leaven in Matthew 16:6-12; Mark 8:15; Luke

Category: Household Arts 12:1

1. Explain the difference in food value between whole wheat flour and 4. Prepare whole grain bread (can be wheat, rye, oatmeal, etc.).
white flour.
Whole Wheat Bread (Vegan)
Whole wheat retains the bran and germ as well as the endosperm, in contrast
to white flour which retains only the endosperm. Ingredients Procedure

Whole wheat foods are nutritionally superior to refined grains, richer in  1 C warm water 1. In a small bowl stir up the yeast in 1/2
dietary fiber, antioxidants, protein (and in particular the amino acid lysine), (105-115 cup warm water, add a pinch of
dietary minerals (including magnesium, manganese, phosphorus, and degrees F) unrefined sugar. Let the yeast activate
selenium), and vitamins (including niacin, vitamin B6, and vitamin E). for 10 minutes.
 2 T (or 2
The greater amount of dietary fiber, as much as four times than found in packages) of 2. To a large mixing bowl add the other 1/2
refined grains, is likely the most important benefit, as it has been shown to active dry yeast cup water, milk, unrefined sugar, melted
reduce the incidence of some forms of cancer, digestive system diseases, vegan margarine, salt, tofu, and whole
 1 pinch wheat flour. Stir with wooden spoon until
coronary heart disease, diabetes, and obesity. Some of these protective
unrefined sugar creamy.
effects occur because carbohydrates from whole grains are digested and
enter the bloodstream more slowly, avoiding the "sugar rush."  1 C soy milk 3. Add the yeast mixture which should be
foamy by now. Add walnuts. Add in the
2. Describe the effects of yeast in bread making.  1/3 C (packed)
unbleached wheat flour a little at a time.
unrefined sugar
Stir until the dough is too thick for the
Yeast interacts chemically with sugar in warm water to provide leavening. This spoon then put the dough on a lightly
allows the bread to "rise".  3 T vegan butter
or margarine fluored cutting board or counter top and
mix by hand. When all the flour is added,
In more detail, yeasts make up a group of single-celled fungi, a few species of  1 T salt knead dough for around 5-7 minutes.
which are commonly used to leaven bread. In the absence of oxygen, yeasts Cover dough with a towel and let rise for
produce their energy by converting sugars into carbon dioxide and ethanol. In  1 1/2 C walnuts around 1 to 1.5 hours. Dough should
baking, the carbon dioxide raises the bread and the ethanol evaporates. (optional) double in size.

3. Give one Old Testament and one New Testament incident where  1/4 C soft tofu
leavening is mentioned. (mashed), stir
until chunks are
Old Testament: Exodus 12:34 & 39 -- The Israelites prepared unleavened minimal (egg
bread for the first Passover replacer or 1 T
ground flax seed
New Testament: Jesus mentioned leavening several times including: Matthew also works)
13:33; Luke 13:20, 21
 2 1/2 C cups
4. Knock the dough down once then place 2
equal portions of the dough into 2
greased pans. If you want the loaves to
look fancy do this: roll dough into 4
separate dough "snakes". Twist 2 of
these together to make a nice looking
intertwined loaf. Let rise about 45
minutes.
 fine-milled or 5. Brush tops of loaves with melted  1 cup soymilk Repeat for one minute.
medium-milled margarine (keeps them from drying out)
whole wheat and dust with cinnamon, uncooked  1 Tbsp vinegar 8. Roll the dough out to a thickness of a half
flour oatmeal or white flour (aesthetics). Bake inch.
in oven preheated to 375F for around 35
9. Using a biscuit cutter (or a juice glass), cut
 3 7/8 C minutes. When done, loaves will sound
circles out of the dough and place on a
unbleached all- hollow when tapped.
shallow, greased pan.
purpose white
flour 10. Bake for 10-12 minutes.

5. Prepare two of the following:

a. Yeast biscuits b. Unleavened bread

Yeast Biscuits Communion Bread

Ingredients Procedure Ingredients Procedure
 1 package dry 1. Preheat oven to 400°F.  6 Tbsp cooking oil 1. Combine ingredients and mix well.
yeast
2. Open yeast packet and stir into the warm  3 Tbsp ice water 2. Roll the dough out into a thin sheet,
 1/4 cup warm water to dissolve it. Allow it to sit until about ¼ inch thick.
water needed.  ½ tsp salt
3. Place dough on a cookie sheet
 2.5 cups all- 3. Combine flour, salt, sugar, baking powder,  1 cup unbleached
purpose flour and baking soda into a mixing bowl. Mix flour 4. Bake at 250°F
well.
 2 Tbsp sugar  ½ cup whole wheat
4. Cut the margarine into the dry mixture until flour
 1 tsp salt it forms pea-sized clumps
 1/2 tsp baking 5. Add the vinegar to the soymilk and stir well c. Bread sticks
powder (this is a buttermilk substitute)
 1/2 tsp baking 6. Add the soymilk and yeast mixture to the Bread Sticks
soda dough. Combine until it has an even
consistency. It will be sticky. Ingredients Procedure
 1/2 cup
margarine 7. Roll the dough out onto a well-floured  2.5 cups 1. In a large bowl, sprinkle the yeast on the
surface. Fold it over and roll it out again. bread flour surface of the warm water.
  1/2 tsp salt 2. Add the remaining ingredients and stir. of sugar can mix in. Turn out onto a lightly floured
surface.
 1 tsp sugar 3. Remove the dough from the bowl and 5. 1 tablespoon
knead for one minute on a well-floured of salt 6. Knead in enough remaining flour to make a
 3 Tbsp olive surface. moderately stiff dough. Continue kneading
oil 6. 1 gallon of until smooth and elastic; then cover and
4. Let the dough rise for ten minutes water allow to rest for fifteen minutes.
 1 cup warm
water 5. Preheat oven to 425°F 7. 1 tablespoon 7. Cut into twelve portions; then shape into
of sugar smooth balls. Punch a hole in the middle of
 1 packet yeast 6. Form dough into twelve bread sticks
each with a floured finger. Pull gently to
7. Place bread sticks on a cookie sheet enlarge hole to about two inches.

8. Bake for 9-10 minutes 8. Place on a greased baking sheet; cover; and
allow to rise for twenty minutes.

9. Broil five inches from heat for about 90

seconds on each side.
Serves 6 (two bread sticks per person)
10. Heat 1 gallon water and 1 tablespoon sugar
to boiling; then reduce heat.

11. Cook bagels, about five at a time, for 8

d. Bagels minutes, turning once in the middle.

12. Drain and place on greased baking sheet.

Simple Bagels
13. Bake at 400°F for 25 minutes.
Ingredients Procedure

1. 4½ cups of 1. In a suitably sized bowl combine 1½ cups

flour flour and the two packets of yeast.

2. 2 packets of 2. Combine the 1½ cups of warm water, the

active dry sugar and the salt; then pour over the flour
yeast mixture. e. Vegetable bread

3. 1½ cups of 3. Beat at low speed for about thirty seconds,

Vegetable Bread
water, at scraping sides of bowl constantly.
110°F Ingredients Procedure
4. Beat for three minutes on high speed.
4. 3  3/4 cup liquid egg
tablespoons 5. Stir in as much of the remaining flour as you
substitute
 7. How do you test a cake for being done? How do you keep a cake from
 1 cup vegetable 1. In a large bowl, combine zucchine, egg
"falling"?
oil substitute, oil, brown sugar, and vanilla
extract. Set aside.
 2 cups brown You can test to see if a cake is done by inserting a toothpick or butter knife
2. In a separate bowl, combine flour,
sugar, firmly carefully into the center of the cake. If it comes out clean without any "cake
baking soda, salt, baking powder, and
packed goo" attached, then the cake is done.
cinnamon.
 2 cups ground 3. Add the zucchini mixture. You can keep a cake from falling by not introducing a cake to temperatures
zucchini drastically different from the oven too quickly and by not slamming the door
4. Stir until smooth. on the oven before the cake is done.
 2 Tbsp vanilla
extract 5. Add the nuts and fold them in. 8. Prepare two of the following:
 3 cups whole 6. Pour the mixture into a loaf pan
wheat flour a. Cake from basic ingredients (any flavor)
7. Bake at 325°F for 75 minutes.
 1 tsp baking soda See the Wikibook Cookbook recipes for Cakes and Cupcakes. Remember that
you can use soymilk instead of cow's milk. In cake recipes calling for eggs, you
 1 tsp salt can substitute a half banana and a quarter cup of apple sauce.
 1/4 tsp baking
b. Cake from a mix (any flavor)
powder

 3 tsp cinnamon The best advice we can give here is to buy a mix and follow the directions on
the package. Cake mixes were introduced to the market in the 1950's, though
 1 cup chopped they were not initially well-received. At that time, the only thing the
nuts homemaker needed to do was add water, blend, pour it in a pan, and bake.
Marketeers determined that homemakers did not like this because it did not
feel enough like "homemade" so they omitted powdered eggs from the mix
6. Explain why the use of baking powder and soda should be avoided and and had the homemaker add fresh eggs along with the water. As soon as this
why the mixture of milk, sugar, and eggs is harmful to health. change was made to the formulation, sales skyrocketed.

Baking soda and baking powder
In The Ministry of Healing, Ellen White wrote that baking soda and
baking powder should not be used for making bread. She wrote,
"Soda causes inflammation of the stomach and often poisons the
entire system."
Milk, sugar, and eggs
When these ingredients are mixed and eaten, they ferment in the
abdomen, giving the same effect as alcohol products.
It should be noted however, that it is perhaps impossible to find a cake mix
that does not use either baking powder or baking soda, or the combination of
eggs, milk, and sugar (see requirement 6). However, 3 tablespoons of water
plus 1 tablespoon of either cornstarch or ground flax seed makes a good egg-
substitute.
c. Fruit or nut cake or loaf cake
Fruit Nut Cake
Ingredients
 4 ounces dark raisins
 4 ounces mixed dried
fruit (dates,
cranberries, or
raisins)
 8 ounces lightly
toasted and chopped
nuts
 1 cup orange juice
 1 cup packed brown
sugar or maple syrup
 1⅔ cups water
 4 tablespoons
unsweetened
applesauce
 1/2 teaspoon salt
 1/4 tsp ground
cinnamon
 1/4 tsp cloves
 1/4 tsp ginger
 1/4 tsp nutmeg
 3 cups unsifted
wholewheat pastry
flour or all-purpose
flour
 1 teaspoon baking
soda
Procedure
 2 tsps orange or
 Soak the dried fruit in orange juice in lemon zest
the refrigerator overnight.
 1/2 tsp vanilla extract
 Transfer the fruit to a pot containing
1⅔ cups water  1 tsp lemon juice
 oil to grease the pan
 Add sugar, applesauce, orange zest,
and spices.
 Powdered sugar to
 Bring to a boil, simmer for 5 dust
minutes, and turn off the heat
 Preheat oven to 350°F d. Sponge cake
 Add lemon juice and vanilla to the
Sponge Cake
fruit mixture and allow it to cool to
room temperature Ingredients Procedure
 Grease a bundt pan  2 cups self- 1. Preheat oven to 325°F
raising flour
 Fold in the flour, baking soda, and 2. Grease two pans and line them with
nuts  1 tsp baking baking parchment
soda
 Spoon the batter into the bundt pan 3. Sift the flour, baking soda, and sugar into
and bake until a toothpick inserted  1 cup sugar a large bowl
into the center of the cake comes
out clean. This can take anywhere  1 cup vegetable 4. Using a second bowl, mix the oil, juice,
from 40 minutes to an hour. oil water, and vanilla extract with a whisk
 Cool for a few minutes, and then  1/2 cup orange 5. Pour the liquid ingredients into the dry
turn it out onto a cooling rack. juice ingredients and beat until the mixture is
smooth.
 Dust the cake with powdered sugar.  1/2 cup water
6. Pour the batter into the two pans, and
 1.5 tsp vanilla bake for 30 minutes
extract
7. Allow the cakes to cool in the pans, then
  4 Tbsp fruit jam turn out onto a cooling rack. wrapping it around the
(any flavor) rolling pin. Transport it to a
8. Whip the cream 9" pie pan and lay it in,
 1.25 cups cream being careful to not stretch
9. Sandwich the two layers together using
the dough.
the jam and whipped cream.
Pie filling

1. Mix the sugar, flour, and

9. Make one pie in each of the following categories: lemon juice in a large mixing
bowl.
a. Baked, any fruit, including lemon 2. Add the berries, and toss
until they are coated.
Berry Pie 3. If the berries were frozen,
allow them to sit for 15-30
Ingredients Procedure minutes (but don't let them
 Double crust Double Crust completely thaw).

o 2 cups all-purpose 4. Pour the filling into the pie

flour
o 1/3 cup shortening
o 5-6 Tablespoons
water
 Pie filling
o 5 cups blueberries,
blackberries,
raspberries, or a mix
of them (fresh or
frozen)
o 3/4 cup sugar
o 1/3 cup flour
o 1.5 Tablespoons
lemon juice
1. Cut the shortening into the
flour until it is reduced to
pea-sized chunks
2. Add a tablespoon of water
to the center, and mix it in
with a fork. Move the
dampened mix to the side
and add another tablespoon
of water. Repeat until you
have used 5-6 tablespoons
of water.
3. Divide the dough in half, and
form into two equal-size
balls.
4. Lightly flour your work
surface and roll one dough
ball out into a 12" circle.
5. Pick up the dough by
pan (previously lined with
the bottom crust). The filling
will mound to an alarming
height, but do not worry - it
will compact as it bakes.
5. Roll out the top crust until
you have another 12" circle.
6. Pick up the top crust with
the rolling pin and carefully
lay it over the berry mound.
7. Pinch the edges to seal the
top and bottom crusts
together.
8. Cut off any crust that
extends over the edge of the
pie pan.
 Examples of refrigerator cookies include:
9. Make several slits in the top
crust to allow steam to
 Gingerbread cookies
escape. Be creative here.
 Most "cookie cutter" cookies
10. Cover the pie with a sheet of
 Some types of chocolate chip cookies.
aluminium foil that has had
a 6" circle cut from the
11. Prepare recipe file for all of the items required above and any others
center. This will protect the
desired. See how many recipes you can find using fruit without large
edges of the crust and keep
amounts of sugar.
them from becoming
overdone.
Try one of many recipe sites online such as recipesource.com. Or, even better,
11. Bake at 375°F for 30 use this as an opportunity to learn recipes that your parents and
minutes (fresh berries) or 50 grandparents have made over the years! Be sure that you include your
minutes (frozen berries) favorite recipes!

12. Remove the aluminium foil

and bake an additional 20
minutes.

13. Place on a wire rack to cool.

14. Serve with a scoop of vanilla

ice cream.

b. Unbaked (baked pie shell only), fresh fruit, gelatin, etc.

See the Banana Cream Pie recipe in the Wikibooks Cookbook.

10. Make and bake one recipe of cookies. Make one recipe of refrigerator
cookies. It is preferable to use wholesome ingredients such as fruit,
oatmeal, nuts, etc.

By definition, refrigerator cookies are made from a stiff dough that is

refrigerated to become even stiffer. The dough is typically shaped into
cylinders which are sliced into round cookies before baking. Refrigerator
cookies are any type of cookie where the dough needs chilled before baking
the cookies.