Baking

Skill Level 1
Household Arts
General Conference Year of Introduction: 1945

Contents
The Baking Honor is a component of the Homemaker Master Award .

1. Explain the difference in food value between whole wheat flour and
white flour.[edit]
Whole wheat retains the bran and germ as well as the endosperm, in contrast to white flour which retains only
the endosperm.
Whole wheat foods are nutritionally superior to refined grains, richer in dietary fiber, antioxidants, protein (and
in particular the amino acid lysine), dietary minerals (including magnesium, manganese, phosphorus, and
selenium), and vitamins (including niacin, vitamin B6, and vitamin E).
The greater amount of dietary fiber, as much as four times than found in refined grains, is likely the most
important benefit, as it has been shown to reduce the incidence of some forms of cancer, digestive system
diseases, coronary heart disease, diabetes, and obesity. Some of these protective effects occur because
carbohydrates from whole grains are digested and enter the bloodstream more slowly, avoiding the "sugar
rush."
2. Describe the effects of yeast in bread making.[edit]
Yeast interacts chemically with sugar in warm water to provide leavening. This allows the bread to "rise".
In more detail, yeasts make up a group of single-celled fungi, a few species of which are commonly used to
leaven bread. In the absence of oxygen, yeasts produce their energy by converting sugars into carbon dioxide
and ethanol. In baking, the carbon dioxide raises the bread and the ethanol evaporates.
3. Give one Old Testament and one New Testament incident where
leavening is mentioned.[edit]
Old Testament: Exodus 12:34 & 39 -- The Israelites prepared unleavened bread for the first Passover
New Testament: Jesus mentioned leavening several times including: Matthew 13:33; Luke 13:20, 21
Jesus compares the Pharisees to leaven in Matthew 16:6-12; Mark 8:15; Luke 12:1
4. Prepare whole grain bread (can be wheat, rye, oatmeal, etc.). [edit]
Whole Wheat Bread (Vegan)

Ingredients Procedure

 1 C warm water (105- 1. In a small bowl stir up the yeast in 1/2 cup warm water, add a pinch
115 degrees F) of unrefined sugar. Let the yeast activate for 10 minutes.
 2 T (or 2 packages) 2. To a large mixing bowl add the other 1/2 cup water, milk, unrefined
of active dry yeast sugar, melted vegan margarine, salt, tofu, and whole wheat flour.
 1 pinch unrefined Stir with wooden spoon until creamy.
sugar 3. Add the yeast mixture which should be foamy by now. Add walnuts.
 1 C soy milk Add in the unbleached wheat flour a little at a time. Stir until the
 1/3 C (packed) dough is too thick for the spoon then put the dough on a lightly
unrefined sugar fluored cutting board or counter top and mix by hand. When all the
 3 T vegan butter or flour is added, knead dough for around 5-7 minutes. Cover dough
margarine with a towel and let rise for around 1 to 1.5 hours. Dough should
 1 T salt double in size.
 1 1/2 C walnuts 4. Knock the dough down once then place 2 equal portions of the
(optional) dough into 2 greased pans. If you want the loaves to look fancy do
 1/4 C soft tofu this: roll dough into 4 separate dough "snakes". Twist 2 of these
(mashed), stir until together to make a nice looking intertwined loaf. Let rise about 45
chunks are minimal (egg minutes.
replacer or 1 T ground 5. Brush tops of loaves with melted margarine (keeps them from drying
flax seed also works) out) and dust with cinnamon, uncooked oatmeal or white flour
 2 1/2 C cups fine- (aesthetics). Bake in oven preheated to 375F for around 35 minutes.
milled or medium-milled When done, loaves will sound hollow when tapped.
whole wheat flour
 3 7/8 C unbleached
all-purpose white flour

5. Prepare two of the following[edit]

a. Yeast biscuits[edit]
Yeast Biscuits

Ingredients Procedure

 1 package dry 1. Preheat oven to 400°F.

yeast 2. Open yeast packet and stir into the warm water to dissolve it. Allow it to sit
 1/4 cup warm until needed.
water 3. Combine flour, salt, sugar, baking powder, and baking soda into a mixing
 2.5 cups all- bowl. Mix well.
purpose flour 4. Cut the margarine into the dry mixture until it forms pea-sized clumps
 2 Tbsp sugar 5. Add the vinegar to the soymilk and stir well (this is a buttermilk substitute)
 1 tsp salt 6. Add the soymilk/vinegar and yeast/water mixtures to the dough. Combine
 1/2 tsp baking until it has an even consistency. It will be sticky.
 powder 7. Roll the dough out onto a well-floured surface. Fold it over and roll it out
 1/2 tsp baking again. Repeat for one minute.
soda 8. Roll the dough out to a thickness of a half inch.
 1/2 cup 9. Using a biscuit cutter (or a juice glass), cut circles out of the dough and
margarine place on a shallow, greased pan.
 1 cup soymilk 10. Bake for 10-12 minutes.
 1 Tbsp
vinegar
b. Unleavened bread[edit]
Communion Bread

Ingredients Procedure

 6 Tbsp cooking oil 1. Combine ingredients and mix well.

 3 Tbsp ice water 2. Roll the dough out into a thin sheet, about ¼ inch thick.
 ½ tsp salt 3. Place dough on a cookie sheet
 1 cup unbleached flour 4. Bake at 250°F
 ½ cup whole wheat flour
c. Bread sticks[edit]
Bread Sticks

Ingredients Procedure

 2.5 cups 1. In a large bowl, sprinkle the yeast on the surface of the warm water.
bread flour 2. Add the remaining ingredients and stir.
 1/2 tsp salt 3. Remove the dough from the bowl and knead for one minute on a well-
 1 tsp sugar floured surface.
 3 Tbsp olive 4. Let the dough rise for ten minutes
oil 5. Preheat oven to 425°F
 1 cup warm 6. Form dough into twelve bread sticks
water 7. Place bread sticks on a cookie sheet
 1 packet yeast 8. Bake for 9-10 minutes

Serves 6 (two bread sticks per person)

d. Bagels[edit]
Simple Bagels
 Ingredients Procedure

1. 4½ cups of flour 1. In a suitably sized bowl combine 1½ cups flour and the two packets of
2. 2 packets of yeast.
active dry yeast 2. Combine the 1½ cups of warm water, the sugar and the salt; then pour
3. 1½ cups of water, over the flour mixture.
at 110°F 3. Beat at low speed for about thirty seconds, scraping sides of bowl
4. 3 tablespoons of constantly.
sugar 4. Beat for three minutes on high speed.
5. 1 tablespoon of 5. Stir in as much of the remaining flour as you can mix in. Turn out onto a
salt lightly floured surface.
6. 1 gallon of water 6. Knead in enough remaining flour to make a moderately stiff dough.
7. 1 tablespoon of Continue kneading until smooth and elastic; then cover and allow to rest
sugar for fifteen minutes.
7. Cut into twelve portions; then shape into smooth balls. Punch a hole in
the middle of each with a floured finger. Pull gently to enlarge hole to
about two inches.
8. Place on a greased baking sheet; cover; and allow to rise for twenty
minutes.
9. Broil five inches from heat for about 90 seconds on each side.
10. Heat 1 gallon water and 1 tablespoon sugar to boiling; then reduce heat.
11. Cook bagels, about five at a time, for 8 minutes, turning once in the
middle.
12. Drain and place on greased baking sheet.
13. Bake at 400°F for 25 minutes.

With thanks to http://www.bagelrecipes.net/simple-bagels.html - a completely free source for recipes for

bagels.
e. Vegetable bread[edit]
Vegetable Bread

Ingredients Procedure

 3/4 cup liquid egg

substitute 1. In a large bowl, combine zucchine, egg substitute, oil, brown sugar,
 1 cup vegetable oil and vanilla extract. Set aside.
 2 cups brown sugar, 2. In a separate bowl, combine flour, baking soda, salt, baking powder,
firmly packed and cinnamon.
 2 cups ground 3. Add the zucchini mixture.
zucchini 4. Stir until smooth.
 2 Tbsp vanilla extract 5. Add the nuts and fold them in.
 3 cups whole wheat 6. Pour the mixture into a loaf pan
flour 7. Bake at 325°F for 75 minutes.
 1 tsp baking soda
 1 tsp salt
 1/4 tsp baking
powder
 3 tsp cinnamon
 1 cup chopped nuts

6. Explain why the use of baking powder and soda should be avoided
and why the mixture of milk, sugar, and eggs is harmful to health.[edit]
Baking soda and baking powder
In The Ministry of Healing, Ellen White wrote that baking soda and baking powder should not be used
for making bread. She wrote, "Soda causes inflammation of the stomach and often poisons the entire
system."
Milk, sugar, and eggs
When these ingredients are mixed and eaten, they ferment in the abdomen, giving the same effect as
alcohol products.
7. How do you test a cake for being done? How do you keep a cake
from "falling"?[edit]
You can test to see if a cake is done by inserting a toothpick or butter knife carefully into the center of
the cake. If it comes out clean without any "cake goo" attached, then the cake is done.
You can keep a cake from falling by not introducing a cake to temperatures drastically different from
the oven too quickly and by not slamming the door on the oven before the cake is done.
8. Prepare two of the following[edit]
a. Cake from basic ingredients (any flavor) [edit]
See the Wikibook Cookbook recipes for Cakes and Cupcakes. Remember that you can use soymilk
instead of cow's milk. In cake recipes calling for eggs, you can substitute a half banana and a quarter
cup of apple sauce.
b. Cake from a mix (any flavor)[edit]
The best advice we can give here is to buy a mix and follow the directions on the package. Cake
mixes were introduced to the market in the 1950s, though they were not initially well received. At that
time, the only thing the homemaker needed to do was add water, blend, pour it in a pan, and bake.
Marketeers determined that homemakers did not like this because it did not feel enough like
"homemade" so they omitted powdered eggs from the mix and had the homemaker add fresh eggs
along with the water. As soon as this change was made to the formulation, sales skyrocketed.
It should be noted however, that it is perhaps impossible to find a cake mix that does not use either
baking powder or baking soda, or the combination of eggs, milk, and sugar (see requirement 6).
However, 3 tablespoons of water plus 1 tablespoon of either cornstarch or ground flax seed makes a
good egg-substitute.
c. Fruit or nut cake or loaf cake[edit]
Fruit Nut Cake

Ingredients Procedure

 4 ounces dark raisins  Soak the dried fruit in orange juice in the refrigerator overnight.
 4 ounces mixed dried  Transfer the fruit to a pot containing 1⅔ cups water
fruit (dates, cranberries, or  Add sugar, applesauce, orange zest, and spices.
raisins)  Bring to a boil, simmer for 5 minutes, and turn off the heat
 8 ounces lightly toasted  Preheat oven to 350°F
and chopped nuts  Add lemon juice and vanilla to the fruit mixture and allow it to cool
 1 cup orange juice to room temperature
 1 cup packed brown  Grease a bundt pan
sugar or maple syrup  Fold in the flour, baking soda, and nuts
 1⅔ cups water  Spoon the batter into the bundt pan and bake until a toothpick
 4 tablespoons inserted into the center of the cake comes out clean. This can take
unsweetened applesauce anywhere from 40 minutes to an hour.
 1/2 teaspoon salt  Cool for a few minutes, and then turn it out onto a cooling rack.
 1/4 tsp ground cinnamon  Dust the cake with powdered sugar.
 1/4 tsp cloves
 1/4 tsp ginger
 1/4 tsp nutmeg
 3 cups unsifted
wholewheat pastry flour or
all-purpose flour
 1 teaspoon baking soda
 2 tsps orange or lemon
zest
 1/2 tsp vanilla extract
 1 tsp lemon juice
 oil to grease the pan
 Powdered sugar to dust
d. Sponge cake[edit]
Sponge Cake

Ingredients Procedure

 2 cups self-raising 1. Preheat oven to 325°F

flour 2. Grease two pans and line them with baking parchment
 1 tsp baking soda 3. Sift the flour, baking soda, and sugar into a large bowl
 1 cup sugar 4. Using a second bowl, mix the oil, juice, water, and vanilla extract with a
 1 cup vegetable oil whisk
 1/2 cup orange 5. Pour the liquid ingredients into the dry ingredients and beat until the
juice mixture is smooth.
 1/2 cup water 6. Pour the batter into the two pans, and bake for 30 minutes
 1.5 tsp vanilla 7. Allow the cakes to cool in the pans, then turn out onto a cooling rack.
extract 8. Whip the cream
 4 Tbsp fruit jam 9. Sandwich the two layers together using the jam and whipped cream.
(any flavor)
 1.25 cups cream

9. Make one pie in each of the following categories[edit]

a. Baked, any fruit, including lemon[edit]
Berry Pie

Ingredients Procedure

 Double crust Double Crust

 2 cups all-purpose 1. Cut the shortening into the flour until it is reduced to pea-
flour sized chunks
 1/3 cup shortening 2. Add a tablespoon of water to the center, and mix it in with a
 5-6 Tablespoons fork. Move the dampened mix to the side and add another
water tablespoon of water. Repeat until you have used 5-6
 Pie filling tablespoons of water.
 5 cups blueberries, 3. Divide the dough in half, and form into two equal-size balls.
blackberries, raspberries, or 4. Lightly flour your work surface and roll one dough ball out into
a mix of them (fresh or a 12" circle.
frozen) 5. Pick up the dough by wrapping it around the rolling pin.
 3/4 cup sugar Transport it to a 9" pie pan and lay it in, being careful to not
 1/3 cup flour stretch the dough.
 1.5 Tablespoons Pie filling
lemon juice 1. Mix the sugar, flour, and lemon juice in a large mixing bowl.
 2. Add the berries, and toss until they are coated.
3. If the berries were frozen, allow them to sit for 15-30 minutes
(but don't let them completely thaw).
4. Pour the filling into the pie pan (previously lined with the
bottom crust). The filling will mound to an alarming height,
but do not worry - it will compact as it bakes.
5. Roll out the top crust until you have another 12" circle.
6. Pick up the top crust with the rolling pin and carefully lay it
over the berry mound.
7. Pinch the edges to seal the top and bottom crusts together.
8. Cut off any crust that extends over the edge of the pie pan.
9. Make several slits in the top crust to allow steam to escape.
Be creative here.
10. Cover the pie with a sheet of aluminium foil that has had a 6"
circle cut from the center. This will protect the edges of the
crust and keep them from becoming overdone.
11. Bake at 375°F for 30 minutes (fresh berries) or 50 minutes
(frozen berries)
12. Remove the aluminium foil and bake an additional 20
minutes.
13. Place on a wire rack to cool.
14. Serve with a scoop of vanilla ice cream.

See the Pie Section in the Wikibooks Cookbook for more recipes.

b. Unbaked (baked pie shell only), fresh fruit, gelatin, etc. [edit]
See the Banana Cream Pie recipe in the Wikibooks Cookbook.
10. Make and bake one recipe of cookies. Make one recipe of
refrigerator cookies. It is preferable to use wholesome ingredients
such as fruit, oatmeal, nuts, etc.[edit]
By definition, refrigerator cookies are made from a stiff dough that is refrigerated to become even
stiffer. The dough is typically shaped into cylinders which are sliced into round cookies before baking.
Refrigerator cookies are any type of cookie where the dough needs chilled before baking the cookies.
Examples of refrigerator cookies include:
 Gingerbread cookies
 Most "cookie cutter" cookies
 Some types of chocolate chip cookies.
11. Prepare recipe file for all of the items required above and any
others desired. See how many recipes you can find using fruit
without large amounts of sugar.[edit]
Try one of many recipe sites online such as recipesource.com. Or, even better, use this as an
opportunity to learn recipes that your parents and grandparents have made over the years! Be sure
that you include your favorite recipes!