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    You are in: Home / Community Forums / Breads & Baking / Help! Teaching children to bake bread...?
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    Help! Teaching children to bake bread...?

    bug @<
    Tue May 17, 2005 6:22 pm Groupie
    Well, young ladies, actually. I was nominated to teach a group of 12 & 13 year old girls how to make bread.... One of the girls said she'd like to learn and I HAD to say "That would be great for you to learn. I know way to many adults that are afraid of yeast!" So, next week I'll be teaching about 5 of them. I know how to make yeast bread and enjoy doing it by hand, but here's my problem... I only have an hour & 1/2 to do it in! I'm sure by the time everyone shows up and we get started, we'll have more like an hour & 15 minutes. I really want to show them from start to finish and send them home with a finished product... is that unrealistic? I figured I may have to bake some up ahead of time like the cooking shows. icon_razz.gif What I would like are some ideas of WHAT to make... it will be an evening class (after dinner), so I was thinking like, monkey bread (dessert type stuff), soft pretzels or something like that. Any "fast" recipes you guys can share? Thank you!!

    PS - I'll most likely use quick-rise yeast...
    Tue May 17, 2005 6:35 pm Groupie
    This is the absolutely coolest recipe I've found and would be perfect for your time constraints and the age of the girls. I guarantee that you'll all get a great kick out of it. You can prepare the dough for the girls prior to starting the class and then they can shape it, let it rise, and bake it prior to leaving the class. While it's baking, you can let them make their own dough, so they have the whole experience. The only additional thing I would suggest is that you prepare some sort of filling for it beforehand (read the reviews of the recipe!). They are wonderful as is, but even better with a filling (whipped cream alone would be fine).

    Marshmallow Puffs by Sandaidh

    Hope this helps!
    Thu May 19, 2005 11:59 pm Groupie
    An hour and a half to teach how to make bread! Either you need to use a quik bread recipe such as banana bread or if a yeast bread use the "magic of TV" type of cooking, where while you are showing how to mix the ingredients, knead and rise, you already have another batch risen and almost ready to punch down, after mixing the first batch, bring out the second batch and punch down and show how to shape or form and let rise again, have another that has been formed and risen the second time and show how it looks, glaze with egg and sesame (or nothing, whatever), put in oven while another is done and ready to come out for presentation. It is all the timing for that short of time period for a yeast bread.

    If you go ahead and finish all the batches you will wind up with four loafs of bread, depending on the recipe you use.

    Good luck!
    bug @<
    Fri May 20, 2005 1:39 am Groupie
    Thanks you two, for your suggestions! Luckily I have more time than I originally thought... it will be next MONTH, not next week, so that gives me a lot more time to plan everything! Thanks, CobraLimes, for the recipe; those look SO yummy! I've never seen anything like that. I'll definitely have to try them out! And Chipfo, thanks for the help. I think I'll most likely have to do it in stages, like you said, as I really want to teach them how to use yeast. icon_smile.gif
    Heather Sullivan
    Fri May 20, 2005 4:34 am Groupie
    I used this recipe to make pretzels recently and I used quick yeast. I need to write a review saying the ingredients list doesn't match up with the amounts in the recipe.. (I used the amounts stated in the directions).
    Yummy Soft Pretzels recipe #113866
    Fri May 20, 2005 11:47 pm Groupie
    OK, here is an idea, you could make up enough dough ahead of time to fill 5 seperate 6 count roll pans, let it rise once, punch down and refridgerate before the class. Each kid gets a 6 count roll pan, they have to grease the pans themselves while you are explaining how the yeast effects the dough and the taste. Then make a dough in class from scratch letting each student take turns in adding ingredients, sifting, stirring, etc. Then when the kneading comes, let each student have a turn at that also, 1 1/2 to 2 minutes each or whatever. Explain how the kneading effects the gluten and why it needs to rise until doubled, showing how to cover and why the yeast needs a warm place to rise the dough. Then pull out the individual doughs ready for shaping, 2nd rising and baking (one for yourself also, Remember, only enough for 6 rolls each, so you won't be too overloaded with prep beforehand, 36 rolls total). Explain that this dough has risin once and is already punched down but if it has risen a little between time frames that it may need to be punched down a little again. Let them do it but show them with your own dough how to shape the dough for rolls, some help will be expected. Then bake all those rolls icon_biggrin.gif

    Just a thought anyway. icon_smile.gif They would then be able to take home some fresh bread.

    Or maybe use mini loaf pans and the same idea? Then they could take home an actual loaf of bread, but smaller.
    Jenny Mac
    Tue May 24, 2005 11:25 am Groupie
    Hello, I used to teach bread making to classes of 20 children, and mostly small rolls worked well because of the quicker cooking time. Hedgehog rolls worked very well, they were small rolls with the tips pointed, 2 currants for eyes and the backs snipped with scissors.They loved those.
    Or what about Pizza they could make their own individual one.
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