Lesson Notes By Weeks and Term - Senior Secondary School 2

SUBJECT: FOOD AND NUTRITION

CLASS:  SS 2

DATE:

TERM: 2nd TERM

 
WEEK 3

TOPIC: Practical on bread and doughnuts etc.

Bread Recipe

Ingredients        Quantities

Flour                200g         80z

Margarine            10g        ½ 0z

Salt                To taste

Yeast                5g        ¼ oz

Liquid (half water)        125ml        ¼ pt.

Half milk            ¼ tablespoon

Castor sugar

Method

1. Sieve the flour into a bowl and warm in the oven or above the stove.
2. Cream the yeast and sugar in small basin, add a quarter of the liquid.
3. Make a well in the centre of the flour.  Add the dissolved yeast.
4. Sprinkle over a little of the flour, cover with a cloth, leave in a warm place until.
5. Add the remainder of the liquid (warm) the fat and the salt.
6. Knead firmly until smooth and free form stickiness.
7. Return to the basin cover with a cloth and leave in a warm place until double it’s size.  (This is called proving the dough)
8. Knock back
9. Mould into desired shapes
10. Place in a floured baking sheet
11. Cover with a cloth.
12. Leave in a warm place to prove (double in size)
13. Brush carefully with egg wash.
14. Bake in a hot oven (2300C-2500C) approx: 10mins.

All times extreme heat must be avoided as the yeast will be killed and the dough spoiled.

Doughnuts

Recipe

Ingredients        Quantity

  Flour                           200g

  Castor sugar                25g

   Egg                              1

  Yeast                           5g

  Margarine                    50g

  Milk and water             125 ml

  METHOD

1. Sieve the flour into a bowl and warm.
2. Dissolve the yeast and sugar in a basin with a little of the liquid.
3. Make a well in the centre of the flour.
4. Add the dissolved yeast, sprinkle with a little flour, cover with a cloth, leave in a warm place until the yeast ferments (bubbles).
5. Add the beaten egg, margarine and remainder of the liquid. Knead well to form a soft and slack dough knead until smooth and free from stickiness.
6. Keep covered and allow to prove in a warm place.
7. Divide into eight pieces.
8. Mould into balls.
9. Press a floured thumb into each.
10. Add a little jam in each hole.
11. Cover and allow to prove on a well-floured tray.
12. Deep fry in moderately hot fat until golden brown.
13. Lift out of the fat, drain and roll in a tray containing castor sugar mixed with a little cinnamon.