EXPERIMENT 2 (BREAD) 3- FEB-2010

Bread is a cooking a dough of flour and water and possibly more ingredients. Doughs are usually baked, but in some cuisines breads are steamed, fried, or baked . It may be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, sugar, or eggs. ( http://en.wikipedia.org/wiki/Bread)

BASIC FORMULA (BREAD)

200gm All Purpose Flour

7gm Dry Yeast

118 ml Water
4gm Shortening

6gm Sugar

3gm Salt

METHOD:-

1. Preheat the oven in 220C and measure all the in ingredients into a 2 set, for our experimenting.
2. First melt the shortening, and then mix the shortening with amount of water.
3. Place sugar, salt and remaining water in mixing bowl. Then add in the shortening and yeast into a mixing bowl, stir all the ingredients well.
4. Next gradually being adding the flour and while mixing slowly with your hand until it began very soft paste.
5. Continue mix while adding just enough flour to make smooth, non-sticky, rather soft dough and use what is needed to make the dough manageable.
6. Then make the dough into one ball and let it rest about 30 minutes. After 30 minutes the dough will risen; punch the dough and roll the and put it into a aluminum tray; rest it again another 30 minutes.
7. Bake the bread 20 t0 30 minutes and rest it before you testing it.

BEFORE THE TASK 

DURING THE TASK  

	All purpose flour (160gm)	All purpose flour (220gm)
KNEADING	Easy to mix and soft Easy to kneading Non - stick	Tough and hard Difficult to kneading Not hold (use 20g excess)
TEXTURE	Smooth	Rough
REST (30 MINUTE)	Soft and shining Rise	Little hard and shining More rise
BAKE	Hard Less heavy	More hard heavy

AFTER THE TASK 

CONCLUSION 

After the process we saw that working with a little amount flour is more easier than the excess flour; because more you adding the flour the hard your dough will become and use little amount flour your bread will be more soft and easier to eat (chewy).