Brown Sugar Bread

Brown Sugar Bread

Kacy Davis, Mo Melegy, and Bryce Joyce

Introduction:

Out of the many ingredients that can be put in bread, have you ever tried both brown sugar and vegetable oil? Well you are about if you follow these simple instructions. After following these instructions you will be able to enjoy a scrumptious bread treat!

Ingredients:

• ¼ cup of flour

• ¼ teaspoon of yeast

• 3 tablespoons of water

• Brown sugar (1 teaspoon)

• Vegetable Oil (1 teaspoon)

Flour and Yeast

First, mix all dry ingredients together (yeast ¼ teaspoon and flour ¼ cup) in a small baggie. Do not include putting in the vegetable until after you have put in the water and the brown sugar

Water

Next, pour 3 tablespoons of water that is heated to 120 degrees (F) into the baggie. The reason for using the 3 tablespoons instead of the original 4 is because you need to keep in mind adding the extra vegetable oil, 4 tablespoons of water would end up flooding the recipe and causing the bread to be too moist.

Brown Sugar

Sugar provides “food” for yeast, which converts it to carbon dioxide and alcohol. Sugar enhances bread flavor and gives the crust a golden color. Sugar also improves the crumb texture and helps retain moisture in bread. You should only put a small amount of sugar into the recipe because it is not necessary but definitely adds the flavor you want. Only put 1 teaspoon of brown sugar in your mix. The brown sugar adds little more taste than normal sugar.  

Vegetable Oil

Adding the vegetable oil allows the bread to last longer without becoming stale. The vegetable oil will cause the bread to stay more tender, making it easier to eat. Too much fat is not necessary in making bread and will cause the structure to become unbalanced. Therefore put in only 1 teaspoon of the vegetable oil.

After sitting under the Light  

This is the bread right after our 30 minute period under the light. The bread is 5 centimeters tall and 7 centimeters wide before baking. Top of dough feels a little dry and bottom where light was not touching is moist.

Importance of Cellular Respiration

The two distinct respiration processes, anaerobic and aerobic, occur in the absence and presence of oxygen, respectively. Both respiration types occur when making bread and result in the soft, puffy texture and holes in breads. The yeast in the recipe is used as the leavening agent in the bread making process and is the main ingredient in the dough.

Bread Making and the C02 Cycle

The fermentation process is where bread making and the co2 process correlate.

Yeast goes through the process of fermentation, that gives off carbon dioxide gas, which is then trapped by the gluten in the flour causing the bread to rise. The gases then back into the atmosphere and falls back into the carbon cycle.

Recipe

1. In a ziploc baggie, mix together ¼ teaspoon yeast and ¼ cup of the flour.

2. Heat 4 tablespoons of water to 120 °F - 130 °F (1 minute in the microwave)

3. Slowly add the 4 tablespoons of heated water to the baggie and stir to combine.

4. Let mixture set for 10 minutes, to activate yeast.

5. Mix in the remaining ¼ cup flour in the baggie.

6. Take dough ball out of baggie.

7. Knead dough for 1 minute.

8. Roll dough into a ball.

9. Place dough ball under heat lamp and allow it to rise for 30 minutes

10. Baked under 375 degrees for 15 minutes

Recipe Reflection

Our bread came out with good structure and fluffy inside, but did not come out with any flavor. This bread would be good for eating it with something else to add flavor. The crust was very hard but the inside was soft. We should have added more brown sugar and salt to add flavor. The bread was fluffy because of the vegetable oil  mixed with the flour.

WARNING: RECIPE WILL NOT HAVE ANY FLAVOR!