Breads &

Grains Lab

Dill Bread

Crispy RiceRice Crispie Pops

Calzones & Italian Tomato Sauce

Quick Cinnamon Rolls

Pasta & Cheese White Sauce

Focaccia Bread

Sausage & Barley Soup

Quick Whole Wheat Batter Bread

Pretzels

Quinoa Salad

Classic White Bread

Coconut Sticky Rice

BREADS & GRAINS LAB

The purpose of this lab is for students to prepare yeast breads and to watch
demonstrations using a bread machine and a frozen yeast bread product. The
purpose of this lab is for sStudents will also to gain experience cooking with
starch in grains, pasta, and sauces.

Student Lab Reading Assignments

Yeast Bread Cures, BCC, pg. 83
Convection Cooking Tips Handout (Learning Suite)
Cooking Rice, BCC, pg. 337
Cooking Risotto, BCC, pg. 340
Timetable for Cooking Rice, BCC, pg. 375
Timetable for Cooking Pasta, BCC, pg. 376

Bread & Grains Student Lab Recipes

Labs
Kitchen 1
Kitchen 2
Kitchen 3
Kitchen 4
Kitchen 5
Kitchen 6
Kitchen 7
Kitchen 8
Kitchen 9
Kitchen 10
Kitchen 11

Dilly Bread and Homemade Pasta

Calzones and Italian Tomato Sauce
Focaccia Bread and Sausage & Barley Soup
Quick Cinnamon Rolls and Cheese White Sauce
Quick Whole Wheat Batter Bread and Honey Butter and Homemade Pasta
Pretzels and Lemon and Cucumber Quinoa (KEEN-wa) Salad
Classic White Bread and Raspberry Butter and Coconut Sticky Rice
Classic White Bread and Homemade Pasta
Calzones and Italian Tomato Sauce
Pretzels and Homemade Pasta
Quick Cinnamon Rolls and Cheese White Sauce

Tips
To Make a Proofing Oven (to speeds things up):
The oven with the big fan (convection) will be used for baking.
Prepare the other oven as a proofing oven as soon as you come to the lab.
Fill a liquid 2- cup measuring cup with water. Microwave for 3 minutes.
Put the hot water in an 8 x 8 aluminum cake pan;, place on the floor of the proofing
oven. Turn oven to 175F. TURN THIS OVEN OFF as you put the prepared dough in
the oven for proofing.
Remove the pan of water from the oven when proofing is complete.
NOTE: Once you take the dough out of the proofing oven, it will continue to rise.
Yeast Bread Tips:
Preheat the oven for baking as soon as you come to lab.
Use hot tap water in bread dough. At BYU, our water temperature (120F) will not kill
the yeast by the time you combine the other ingredients.
Warm your flour in the microwave before adding it to the recipe. Zap Heat it for 15
seconds at a time until it is warm to the touch.
Warm a cold egg in hot tap water before cracking and using it in your bread.
Preheat the oven for baking as soon as you come to lab.
Make sure that you are using Fast Rise Yeast or Instant Yeast for these recipes.
Use shortening (not vegetable oil spray) to prepare your pans for baking breads.
For BYU classroom lab proofing, if you must cheat on one of the rising times because
of timing, it is better to cut the first rising time short.

Lecture Demonstration
CINNAMON APPLE CRUMBLE
Ingredients
1 package Rhodes Cinnamon Rolls, thawed (it is
easiest to work with slightly cool rolls),
1 can (21 oz) apple pie filling

cup sugar
1 cup flour
cup butter, softened

Directions
1. Preheat oven to 350F.
21. Remove thawed cinnamon rolls from package and place on a cutting board. (It is easiest to work with slightly
cool rolls.) Cut into bite-sized pieces.
32. Cut apples in pie filling into smaller pieces.
43. Combine cut up rolls and apple pie filling.
54. Place cut up rolls and pie filling in a greased 9x13 pan.
65 Combine sugar and flour.
76. Cut in butter until mixture is crumbly.
87. Sprinkle over rolls and apple pie filling.
98. Bake at 350F for 40 to 45 minutes.
109.
Top with frosting packet from cinnamon rolls, if desired, before serving.
Makes.

CINNAMON-RAISIN MACHINE BREAD

Ingredients
cup plus 2 tablespoon hot water
1 egg
1 tablespoons butter
1 teaspoon salt
2 tablespoons sugar

1 tablespoons skim-milk powder

3 cups all-purpose flour
1 teaspoons ground cinnamon
cup raisins
4 teaspoons quick rise yeast

Directions
1. Add the ingredients to bread machine in the order listed to bread machine. Cook on express bake for 48
minutes. Do not use this recipe for the time delay setting.
Makes.

Labs
DILLY BREAD
Ingredients
2 teaspoons yeast
cup warm water
1 cup warmed cottage cheese (microwave 10
seconds, repeat if necessary)
2 tablespoons sugar
2 tablespoons dry onion flakes
2 tablespoons dill weed

teaspoon baking soda

1 teaspoon salt
1 egg (warmed under hot running water)
2 to 2 cups bread flour (warmed and stirred in
microwave at 30 second bursts)
Melted butter (used later on top of baked bread)

Directions
1. Prepare a proofing oven and preheat the convection oven to 325F.
2. Dissolve yeast in water.
3. Warm cottage cheese for 10 seconds in the microwave. Repeat if necessary. Cream cottage cheese in
blender.
43. Combine sugar, dry onion, dill, baking soda, salt, and eggall ingredients but flour. Mix well with flat beater.
Warm and stir flour in microwave in 30-second bursts. Add flour to dill mixture and mix well. Dough will be
thick and sticky.
54. Dough will be thick and sticky. Turn dough ointo a greased plate and cover with plastic wrap. Put in proofing
oven and allow to rise for 20 minutes. Gently deflate dough.
65. Turn dough ointo a well-greased 8-inch round ceramic casserole dish. At BYU, we have a white one that
works well.
6. Let rise in proofing oven until light, after about 20 minutes.
77. Bake in convection oven at 325 degrees for 25 to -35 minutes.
88. When done, brush with melted butter.
9. Slice with electric knife on cutting board with electric knife to serve.
Makes.

HOMEMADE PASTA
Use a large wooden board or laminated countertop for rolling out pasta dough. Cold surfaces,
such as granite, metal, or marble, do not work as well because the dough has a tendency to
stick.
Ingredients
2 cups all-purpose flour
teaspoon salt
2 large eggs

cup water
1 teaspoon olive or vegetable oil

Directions
1. In a KitchenAid bowl, mix flour and salt. Make a well in the center of flour mixture. Using dough hook, add
eggs, water, and oil to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to
handle. If dough is too sticky, gradually add flour when kneading.)
2. Knead dough in mixer bowl until smooth and springy. Cover with plastic wrap or foil. Let stand 15 minutes.
3. Divide dough into 8 equal parts. Form each eighth of the dough into logs and pat to inch thickness.
4. You will roll through the smooth cylinders using PLENTY of flour, going from thick setting to thin setting. After
you have flattened dough with your hands, fFeed dough through cutting cylinders, using PLENTY of flour.
Look at the cylinders and adjust them so that they are on the farthest- apart setting. Feed all dough through
on this setting. Change the setting to a 2 and feed all dough through. Change the setting to a 3 and feed all
dough through.
5. Change to the thick noodle cutter and feed dough through.
7. Arrange noodles in single layer on floured towels or on cooling racks.; Llet stand 30 minutes or until dry.
84. In largest 6- to -8- quart stock pot, heat 4 quarts of water (salted if desired) to boiling; add the pasta gradually
to maintain boiling. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Begin testing for
doneness when pasta rises to surface of water.
9. Drain pasta and serve.
Makes. Adapted from BCC.

CALZONES
Ingredients
2 tablespoons yeast
2 cups very warm water (120F to 130F)
cup sugar
1 teaspoon salt
7 to 7 cups bread flour
1 cups part skim ricotta cheese
3 cups shredded Mozzarella cheese

cup shredded Parmesan cheese

12 ounces finely chopped cooked ham
1 tablespoon dried oregano leaves
2 tablespoons olive oil
2 green peppers, chopped
1 small onion, chopped
Italian Tomato Sauce for dipping

Directions
1.
2.
3.
4.

5.
6.
7.
8.
9.
10.
11.
12.
13.
14.

Prepare proofing oven and preheat the convection oven to 375F degrees.
In your KitchenAid bowl, dissolve yeast in warm water.
Add sugar, salt, and 7 cups flour, using flat beater. Change to dough hook.
Mix to form dough. If more flour is needed, add enough until dough no longer sticks to bowl. Mix about 3
minutes, using dough hook. Let dough rest for 10 minutes on a greased plate, loosely covered with plastic
wrap in proofing oven.
Meanwhile, mix cheeses, ham, and oregano in a bowl.
Heat olive oil in skillet over medium heat. Add pepper and onion and saut until soft and onion becomes
translucent.
Form dough into 24 balls. On a floured surface, pat then roll each ball into a circle.
Combine cheese and vegetable mixture. Place a portion of cheese- vegetable mixture in center of each circle.
Fold circles and seal with water. Form a decorative edge.
Line two baking sheets with parchment paper. Spray with non-stick cooking spray.
Continue to form remaining calzones. Pierce each calzone once on top with a fork for venting.
Let rest another 10 minutes in proofing oven.
Bake at 375 degrees on convection setting for 20 minutes. On the convection bake setting, you can bake all
pans in the same oven at the same time; just place on separate racks.
Serve with hot Italian Tomato Sauce.

Makes.

ITALIAN TOMATO SAUCE

(to draw out the most flavor from dried herbs, after measuring, rub gently in your hand before adding to sauce.)

Ingredients
1 tablespoon olive oil
1 onion, chopped
green bell pepper, chopped
2 cloves garlic, crushed
2 cans (14.5 oz each) crushed tomatoes

2 cans (8 oz each) tomato sauce

2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
teaspoon salt
teaspoon pepper

Directions
1. In a medium sized saucepan, heat oil over medium heat.
2. Cook onion, bell pepper, and garlic for 2 minutes, stirring occasionally.

3. Stir in remaining ingredientstomatoes, tomato sauce, basil, oregano, salt, and pepper. (To draw out the most
flavor from dried herbs, after measuring, rub gently in your hand before adding to sauce.) Heat to boiling;
reduce heat.
4. Simmer uncovered 45 minutes.
Makes.

FOCACCIA BREAD
Ingredients
2 to 3 cups bread flour (warmed and stirred in
microwave at 30 second bursts)
1 tablespoon dried rosemary leaves, crumbled
1 tablespoon sugar
1 teaspoon salt
2 teaspoons quick active dry yeast
5 tablespoons olive oil, divided

1 cup very warm water (120F)

Cornmeal
cup grated parmesan cheese
2 teaspoons olive oil for brushing
2 teaspoons olive oil for dipping in each kitchen
1 teaspoon balsamic vinegar for dipping in each
kitchen

Directions
1. 1. Prepare proofing oven and preheat convection oven to 400F.
2. Warm and stir flour in microwave in 30-second bursts. In KitchenAid bowl and with flat paddle, mix 1 cup of
the flour, the rosemary, sugar, salt, and yeast. Add 3 tablespoons. oil and the warm water. Beat with electric
mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft
and leaves sides of bowl, switching to dough hook near the end.
32. Using dough hook, knead 5 to 8 minutes or until dough is smooth and springy. Grease large plate with
shortening. Place dough on plate, turning to grease all sides. Cover plate loosely with plastic wrap and let rise
in proofing oven about 20 minutes or until dough has almost doubled in size. Dough is ready if indentations
remain when touched.
43. Generously sprinkle a parchment-lined cookie sheet with cornmeal. Spray with non-stick cooking spray.
54. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a 6- to 8-inch round (about 1
-thick) piece on the cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let
rise in proofing oven about 10 minutes or until dough has doubled in size.
65. Gently make -inch deep depressions about 2 inches apart in dough with fingers. This is done to adds a
decorative surface to the top of your bread. Carefully brush with 2 tablespoons oil; sprinkle with cheese. Bake
at 400 degrees for 15 to 20 minutes or until golden brown. Have each kitchen set out a small ramekin on their
table to serve with a 2 teaspoons of olive oil and 1 teaspoon balsamic vinegar for dipping.
Makes. Adapted from BCC, pg. 90.

SAUSAGE & BARLEY SOUP

Ingredients
pound Italian bulk pork sausage
cup pearl barley
2 cups coarsely shredded cabbage
1 cup sliced carrot
1 cup sliced celery
cup chopped onion

1 clove garlic, chopped

1 bay leaf
4 teaspoons chicken bouillon granules
5 cups water
2 cans (14.5 oz each) diced tomatoes

Directions
1.
2.
3.
4.

Brown sausage in large heavy saucepan.

Drain any excess fat from sausage. Add remaining ingredients.
Cover and simmer 1 hour or until barley and vegetables are tender.
Remove bay leaf before serving.

Makes 8 servings.

QUICK CINNAMON ROLLS

Ingredients
cup sugar
3 tablespoons yeast
cup oil
1 cups warm water
2 beaten eggs
4 to 5 cups bread flour
1 teaspoons salt
cup melted butter or margarine
1 teaspoons cinnamon

cup sugar
cup walnuts
cup raisins
Frosting
cup butter, softened
2 teaspoons vanilla
2 tablespoons milk
2 to 4 cups powdered sugar

Directions
1.
2.
3.
34.
5.
6.
47.

Prepare a proofing oven and preheat the convection oven to 400F.

In KitchenAid bowl with, using flat beater, mix cup sugar, yeast, oil, and warm water until dissolved.
Blend in eggs into yeast mixture.
Combine flour and salt in separate bowl.
Gradually add flour-/salt mixture to yeast mixture. Mix well, switching to kneading hook when dough gets stiff.
Knead for 5 minutes.
On a lightly floured surface, roll into rectangle shape (18 inches x 24 inches), about - inch thick. Brush with
melted butter or margarine, then sprinkle with cinnamon and sugar. Add the walnuts and raisins to one -half
of the dough.
58. Roll rectangle tightly, beginning on long side. and Ppinching edge of dough to seal. Stretch and pushShape
the roll to make sure that the all sweet rollspieces will be the same diameter when cut.
69. Cut into 24 rolls with dental floss. Place the dental floss under the roll, then wrap up and over to cut the
dough. Cut into 24 rolls. Line a jelly roll pan with parchment. Spray with non-stick cooking spray. Place the
sweet rolls on the jelly roll pan, 4 across by 6 down, and let rest in proofing oven for 10 minutes.
710.
Bake at 400 degrees on convection bake for 10 to 15 minutes. On the convection bake setting, you can
bake all pans in the same oven at the same time; just if you put them on separate racks. Allow to cool slightly
then frost.
81. While rolls are baking, make frosting. First, cCream butter, vanilla, and milk. Add powdered sugar until desired
thickness is reached. Beat until light and fluffy.
2. After taking rolls out, allow rolls to cool slightly, then frost.Add powdered sugar until desired thickness is
reached. Beat until light and fluffy.
Makes.

CHEESE WHITE SAUCE

Ingredients
cup butter or margarine
cup flour
teaspoon salt
teaspoon pepper

teaspoon ground mustard

2 cups milk
1 cup shredded sharp Cheddar cheese (sharp melts
best in sauces)

Directions
1.
2.
3.
34.
5.
46.

Melt butter in saucepan over medium heat. Stir in flour, salt, pepper and mustard.
Cook over medium heat, stirring constantly, until mixture is smooth and bubbly.
Remove from heat.
Using a whisk, gradually stir in milk.
Heat to boiling, stirring constantly. Boil and stir one minute.
Stir in shredded cheese and cook until melted. If the sauce looks too thick at serving time, add a little HOT
water.

Makes. Adapted from BCC, pg. .

QUICK WHOLE WHEAT BATTER BREAD

(This recipe doesnt use a separate proofing oven.)
Ingredients
2 cups hot water
1 tablespoon yeast
cup oil
cup honey

2 teaspoons salt
4 to 5 cups whole wheat flour
1 tablespoon butter (used later on top)

Directions
1.
2.
3.
4.
5.
6.
7.
78.
9.

Preheat oven to 250F. In a large bowl, dissolve yeast in hot water.

Preheat oven to 250F. In a large bowl, dissolve yeast in hot water.
Add oil, honey, salt, and half of flour to yeast and water. Mix with flat beater attachment.
Add enough of remaining flour to make a thick, sticky batter. Yes, the dough is really sticky.
Knead well (at least 5 minutes in your KitchenAid mixer).
Place dough into two well-greased (withuse shortening) loaf pans. Put pans in warm oven. TURN OVEN OFF.
Let loaves sit in warm oven for 20 minutes.
With loaves still inside oven, turn oven to 350F.
Set timer for 30 minutes. Remove bread from oven when timer goes off. If loaves arent nicely browned, bake
for an additional 3 to 5 minutes.
810.
Brush with butter and remove from pans to cool.
911.
To serve, Sslice on a cutting board with electric knife to serve.
Makes 2 loaves.

HONEY BUTTER
Ingredients
cup butter
cup honey

teaspoon vanilla

Directions
1. Check to see if the butter is rock hard. Microwave it for 10 seconds if needed. DO NOT MELT THE BUTTER!!!
It must still be solid.
2. Using wire beater on KitchenAid mixer, whip butter until light, up to 10 minutes.
3. Gradually add honey and vanilla.
4. Serve with warm bread.
Makes.

PRETZELS
Ingredients
4 teaspoons yeast
1 teaspoon sugar
1 cups warm water
3 to 4 cups bread flour
cup sugar

1 teaspoons salt
1 tablespoon vegetable oil
4 cups water
cup baking soda
Kosher salt for sprinkling

Directions
1. Prepare proofing oven and preheat the convection oven to 425F.
2. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand about 10 minutes.
3. In your KitchenAid bowl, combine flour, cup sugar and 1 teaspoons salt. Make a well in the center; add
the yeast mixture. Mix with dough hook. Add more flour if dough is too sticky. Knead 3 to 4 minutes.
4. Set dough on a greased plate. Cover dough with plastic wrap and put set in on a greased plate in proofing
oven to rise for approximately 30 minutes or until it has doubled in size, approximately 30 minutes.
5. Gently punch down dough.
6. Cut the dough into 12 pieces. Roll each one until its about 15 -inches long and the thickness of your finger.
Twist each into a pretzel.
7. Mix water and baking soda in your largest stock pot. Bring to a boil.
8. Dip each pretzel in boiling soda water for 5 seconds. Place on greased baking sheet, lightly sprinkle with
kosher salt, and bake for 8 to 10 minutes. Cut each pretzel in half before serving. Serve with mustard.
Makes.

LEMON AND CUCUMBER QUINOA (KEEN-WA) SALAD

Quinoa, (pronounced KEEN-wa), is a high-protein, high-fiber seed that cooks quickly and
works well as a substitute for pasta or rice. Quinoa has a bitter outer coating that can affect the
final result if not rinsed; since some brands come pre-rinsed and others dont, as a precaution
be sure to rinse your quinoa well before using.
Ingredients
1 can chicken broth (or 1 cup water plus 1
teaspoon chicken bouillon)
1 cup quinoa
cup freshly squeezed lemon juice (2 small or 1
large lemon)
1 teaspoon lemon zest
cup vegetable oil

teaspoon salt
teaspoon black pepper
1 cucumber, peeled and cubed
cup frozen peas, thawed to room temperature
cup dried sweetened cranberries
cup sliced green onion
cup finely chopped flat- leaf parsley

Directions
1. In a small saucepan, bring chicken broth to a boil. Stir in quinoa, cover, and reduce heat to low. Cook for 15 to
20 minutes, or until quinoa is light and fluffy and the small curly part of the grain has unfurled. Fluff with a fork,
then spread onto a plate to cool for 5 min.

2. While quinoa is cooling, make dressing by whisking together the lemon juice, lemon zest, vegetable oil, salt
and pepper. NOTE: Tto extract the most juice from a lemon, warm lemon in microwave for 10 seconds, then
roll it on the countertop with light pressure from the palm of your hand before juicing.
3. In a medium-sized ceramic bowl, mix cooled quinoa, cucumber, peas, cranberries, onion, and parsley. Drizzle
dressing over salad ingredients and toss. Serve at room temperature or cooled.
Makes. Adapted from Deseret News.

CLASSIC WHITE BREAD

Ingredients
6 to 7 cups bread flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening

4 teaspoons quick active dry yeast

2 cups very warm tap water
2 tablespoons butter (used later on top)

Directions
1. Prepare a proofing oven and preheat the convection oven to 400F.
2. In your KitchenAid bowl, stir 3 cups of the flour, and all the sugar, salt, shortening, and yeast until well
mixed. Add warm water. Beat on medium speed 1 minute, scraping bowl frequently. Stir in , 1 cup at a time,
enough of the remaining flour, 1 cup at a time, to make dough easy to handle.
3. Put on kneading hook and knead about 5 minutes or until dough is smooth and springy.
4. Grease large dinner plate with shortening. Place dough on the greased dinner plate, turning dough to grease
all sides. Cover plate loosely with plastic wrap and let rise in proofing oven for 20 minutes or until dough has
doubled in size.
54. Grease bottoms and sides of three 9x5-inch loaf pans with shortening.
65. Gently push fist into dough to deflate. Divide dough into thirds.
7. Flatten each dough portion with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll
dough up tightly, beginning at 9-inch side./ P{press with thumbs to seal after each turn of the roll. Once rolled,
Ppinch each edge and each end of dough into roll to seal. Pinch each end of roll to seal.
8. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic
wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.
96. Move oven rack to low position so that tops of pans will be in center of oven.
107.
Bake 20 to -25 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove
loaves from pans to wire rack. Brush loaves with butter; cool.
118.
Slice on a cutting board with electric knife to serve.
Makes.

RASPBERRY BUTTER
Ingredients
cup soft butter
cup raspberries, thawed and crushed

Directions

1 tablespoon sugar

1. Using wire whisk on KitchenAid, beat butter on high speed until fluffy, up to 10 minutes. Scrape the bowl
occasionally. Gradually add the sugar.
2. Add the raspberries a few at a time
3. Continue to beat, scraping bowl occasionally with a rubber scraper, until well mixed (up to 10 additional
minutes).
Makes.

COCONUT STICKY RICE

Ingredients
1 cup pina colada drink mix
1 can (14 oz) coconut milk
2 tablespoons sugar
teaspoon salt

2 cups water
2 cup short grain rice
cup crushed pineapple

Directions
1. Bring drink mix, coconut milk, sugar, salt, and water to slow boil.
2. Stir in rice. Reduce heat, cover, and simmer on low heat for 30 minutes. If rice tests done, but excessive liquid
remains, remove lid and leave on low heat until some liquid evaporates (5-8 minutes).
3. Gently stir in crushed pineapple and fluff with fork.
Makes. Adapted from Garden Restaurant recipe from Garden Restaurant.

Recipes Nnot Ccovered in Llab

CRISPY RICE POPS (NOT DONE IN LAB, BUT FUN FOR HOME)
Ingredients
cup margarine
4 cups mini marshmallows or 40 (1 package, 10 oz)
large marshmallows (1 package,10 oz)

6 cups crispy rice cereal

1 popsicle stick per person
pound of molding milk chocolate for drizzling

Directions
1.
2.
3.
4.

Melt margarine in large saucepan over low heat.

Stir in marshmallows and heat just until melted. Do NOT overcook!
Gently stir in rice cereal.
Butter hands and gently form rice crispy mixture into balls, then insert popsicle sticks into each ball. Gently
press the ball around the popsicle stick to make sure that it is secure.
5. Melt chocolate in ziplock bag in microwave for 30 seconds at half power., Sstir, work with hands, and
microwave an additional 20 to -30 seconds until just warm and melted. Work with hands again. Snip off a
corner of the bag and pipe chocolate onto each cooled pop. Cool on waxed paper covered cookie sheet.
Give the pops to the TA to chill in the dispensary refrigerator.
Makes.