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Pardus Bread

500

grams

flour

300

grams

warm water

2

teaspoons

active dry yeast

15

grams

, (1 1/2 Tablespoons) Salt

1

Meet kid at bus stop

2

Talk about the day and offer to make a light snack (keep it light as as

3

not to diminish motivation)

4

While you make snack, have kid set up station (watching Ratatouille

5

several times before hand helps keep things clean here)

6

Weigh empty water vessel, tare scale to zero

7

Add warm water to vessel, check weight at 300 grams

8

Add yeast to water, stir, allow to sit

9

Zero scale, weigh mixing bowl, tare scale to zero

10

Weigh 500 grams of bread flour into mixong bowl

11

Add 15 grams salt to flour

12

Place mixing bowl - with flour and salt - onto mixer and attach dough hook

13

Turn machine onto "low" setting

14

Add yeast and water to flour mixture - don't' be afraid to add a

15

"splash" more water to help get all of the yeast out.

16

Increase speed of machine to combine liquid and solids. Stop machine and

17

scrape down sides into center, if needed, to combine

18

Set timer for 12 minutes, allow bread to knead until timer goes off

19

Remove hook and bowl from machine, remove dough from hook.

20

Pat dough down into bottom of bowl, cover bowl with kitchen towel or

21

plastic wrap and allow to sit until dough has doubled in volume - about

22

hour (enough to do 5th grade homework or practice trumpet and clean

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bedroom).

24

Remove dough from bowl, divide into 10 equal portions and shape into

25

rolls for sharing at Lunch table.

26

Place shaped dough onto dough peal which has been dusted with corn meal

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or coarse flour.

28

Place kitchen towel over rolls and allow to rise again while oven (with

29

tiles or cookie sheet) is preheated to 375 degrees F.

30

When rolls have doubled in size, remove towel and slide rolls off of

31

peal and onto hot tiles or sheet.

32

Spray water into hot oven - about 6-8 "spritzes" - and close the door.

33

Set oven timer for 20 minutes and bake until rolls are a light golden.

34

Remove rolls from oven, place on mesh rack to cool, call kid into

35

kitchen and allow 1 hot roll - with butter - to be consumed before they

36

cool.

37

When rolls are cool, place in zip lock bag, pack into school bag the

38

following morning, and wait until kid returns with head full of

39

"awesome" praise to repeat.

40

If you're lucky, you can tie this in with math - ratios, division,

41

metric conversion; science - yeast growth and by-products of CO2 and

42

alcohol; social studies - breads of the world/staff of life; and manual

43

dexterity/arts and crafts.

44

And it's gonna save you $25 bucks a week in bread bills...honest.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (29 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

1846

Calories From Fat (2%)

46.07

% Daily Value

Total Fat 5.51g

8%

Saturated Fat 0.86g

4%

Cholesterol 0mg

0%

Sodium 5836.78mg

243%

Potassium 615.6mg

18%

Total Carbohydrates 384.85g

128%

Fiber 15.65g

63%

Sugar 1.35g

 

Protein 54.89g

110%