he 1998 Home Baking Association Family & Consumer Sciences Teacher Award

Nancy Seeman
Aurora High School
Aurora, Nebraska

Program: Baking to Build Skills and Community

Program Goals:
This Family and Consumer Sciences course emphasizes three focus areas:

1. Preparing individuals for life and work
2. Strengthening families
3. Enabling communities

Major program components:

• Students review the assigned recipe in labs or teams.
• Based on the consumer, they select a shape or type of product they'll produce.
• Students assign the tasks and order the ingredients for Potato Refrigerator Sweet Dough.
• Production of the dough is done in two days - one day to mix dough and refrigerate, one day to shape and bake.
• Products are taken to share with local youth or adult groups as a part of the national "Bake and Take Day" celebration. Students deliver their products and share with members of their community. Take time to talk and listen - even teach younger kids.

Objectives of the Baking Program:

1. Students will safely handle food, applying appropriate food sanitation procedures.
2. Equipment and utensil safety, energy saving and maintenance skills will be practiced.
3. Students will demonstrate their understanding of the recipe's terms and directions.
4. Accuracy in measurement will be used to produce a successful product.
5. Team work with lab partners is essential to meet the production goals.
6. Basic management principles for organizing and executing the product's production will determine the successful outcome of the product.
7. The essential function of each ingredient will be determined.
8. The nutritional role and energy value of the product must be determined.
9. Food labels and nutrition information will be compared for commercial and baked-from-scratch products.
10. The correlation between food, health and social needs will be discussed.
11. Similar products from diverse cultures will be explored to gain understanding of other cultures and food traditions.
12. Ways to simplify and organize meals incorporating the product selected will be listed.
13. The product will be prepared and shared within the community to foster understanding between generations or cultures.
14. Skills learned for workforce competencies or careers will be recognized.

Recipe Selected for Lab Groups:

Potato Refrigerator Dough

History:
Potato yeast dough is a northern European tradition. A sweet, tender dough, it produces fine textured sweet rolls or braids.

Makes 4 dozen rolls, 3 medium loaves or 3 braids

Ingredients:
2 packages (5 tsp.) active dry or fast-acting yeast*
1 1/2 cup warm (105-115° F.) water
1 cup lukewarm (95-105° F.) mashed potatoes**
2/3 cup granulated sugar
2/3 cup margarine, butter or vegetable oil
2 large eggs
1 1/2 tsp. salt
7 to 7 1/2 cups all purpose or bread flour (may be part whole-wheat flour), divided

*If using active dry yeast, dissolve in 1/2 cup of the warm water until it foams. If using fast-rising yeast, use warmer water - 120-130° F. and simply stir the yeast and water into the other ingredients plus half the flour (see steps 1 and 2).

**May be made from 1 1/3 cups boiling water and 1 cup instant potatoes. Cool to 105° F. before adding to the yeast mixture.

Method:

1. Combine the dissolved yeast and remaining 1 cup water or the fast-rising yeast with all the water and remaining ingredients except the flour.
2. Mix in 3 1/2 cups of the flour with an electric mixer or beating by hand. Beat for 3 minutes.
3. Mix in additional flour with dough hooks or by hand until the dough forms a rough dough ball.
4. Turn onto a floured counter and knead by hand or with the mixer's dough hooks until smooth and elastic - about 5 to 8 minutes.
5. Place in a greased or sprayed bowl, turning dough so greased side is up.
6. Cover bowl with sealing lid or plastic wrap.
7. Place in the refrigerator. Punch down when doubled (about 30 minutes for fast-acting, 45 minutes to an hour for active dry yeast).
8. Keep dough refrigerated for up to 4 days, punching down if doubled in size.
9. About two hours before baking, shape dough into desired rolls, loaves or braids.
10. Place in greased pans and cover with sprayed or greased plastic wrap. Let rise until doubled, about 1 ½ hours.
11. Bake at 375° F. according to directions for type of roll or loaf prepared.

Nutritional Analysis:
For 1 of 48 rolls or slices of bread (each is 1.5 oz.)

Calories: 124
Protein: 3 g
Carbohydrates: 21 g
Dietary Fiber: 1 g
Total fat: 3 g
Cholesterol: 8 mg
Sodium: 94 mg
Potassium: 60 mg

% Calories from:
Carbohydrate: 69%
Fat: 22%
Protein: 9%

Options:

1. Rolls: Divide dough into 4 pieces. Divide and shape each piece into a dozen rolls. See diagrams for clover leaf, twists and fan tans. Cover shaped rolls with greased plastic wrap and let double in size. Bake at 375 degrees F. for 12 to 15 minutes, until golden.

2. Pecan Caramel Roll: Shape 1/4 of the dough into 12 smoothly rounded dough pieces. Prepare Glaze and spread in the bottom of a greased 8-inch round or square pan or bottoms of 12 medium muffin cups.

   Caramel roll glaze:
   2 tablespoons butter or margarine
   1/2 cup brown sugar
   1/4 cup honey
   1/2 cup chopped pecans or walnuts
   

   - Place in microwaveable bowl. Bring just to a boil.
   - Pour into greased, 8-inch baking pan or 12 medium muffin tins.
   - Cool before topping with yeast dough.
   

   Cover the dough pieces with greased plastic wrap. Let double in size and bake at 375° F. until golden, about 12 to 15 minutes. Immediately turn onto a plate and cool.

3. Loaves: Shape into three medium loaves (see diagram) and place in greased 8 1/2-inch loaf pans. Cover with a greased plastic wrap and let rise until above the edge of the pan. Bake at 350 degrees F., 25 to 35 minutes.

4. Braid: Divide dough into three pieces. Divide each of these again into three pieces and roll pieces into three smooth ropes of dough, about 15 inches long. Braid each set of three dough ropes, pinching the ends and tucking them under. Place on a greased baking sheet, cover and let double in size. Bake at 350 degrees F. for 25 minutes or until golden. Optional egg wash - Beat 1 large egg + 1 tablespoon cold water. Brush on just before baking.

Community Service: Bake and Take Day
First celebrated in Kansas in 1971, Bake and Take Day is celebrated nationally on the 4th Saturday of March, or at any time as an ideal community service or outreach between generations. It is observed by bringing a baked product to say "thank you" or "you're not forgotten."

*For more information: www.kswheat.com/btday/index.html or
Margie Martin, North Dakota Wheat Commission, 701/328-5111.

Evaluation: Use the following forms to evaluate products/teamwork.

Why Bake at Home?
Making Family Life a Positive Force
Dr. Nick Stinnett, University of Nebraska

Nancy Seeman finds home baking is an excellent method to develop many of these essential family practices identified by Dr. Stinnett.

1. Strong families spend time together. Preparing foods and eating together. Eat together a minimum of 5 times per week.

2. Strong families communicate - Thirty minutes minimum each day, which can take place while baking, eating meals or doing kitchen cleanup.

3. Strong families express appreciation to one another. Kids bake muffins for packing along for the commute to work or school. Make weekend breakfast a shared time for pancakes or waffle specialties.

4. Strong families are committed to one another. Write or visit elderly relatives regularly. Remember birthdays or other special days with a made-it-myself gift. Surprise family members with a favorite treat.

5. Strong families share common values. Pass along a family traditional recipe - bread, roll, cake or other favorite. Don't let cultural or family histories die.

6. Strong families create time for fun and laughter. Memories of kitchen disasters or surprises can carry a family through the hectic or difficult times. They help us not take ourselves so seriously.

7. Strong families are involved in the community. Share your skills at a soup kitchen or food pantry. Help teach younger kids to bake in an after school program or child care. Find out who's shut-in or shut-out in the community and arrange to visit them through your club or organization.

8. Strong families promote the self worth of its members. Baking with your children takes special time and attention. It moves beyond "entertaining" children to working together to create. It passes on skills for their future.

View lesson plans from the 1998 Home Baking Association National Baking Extension Family & Consumer Sciences Educator Award Winner.