Yeast Unit

First we made rolls. We mixed all of the dry ingredients in a bowl, we then added the wet ingredients. When we measure the water we had to make sure that it wasn’t too hot because it would kill the yeast. The proper way to make bread is to let it sit for a day, to allow the yeast to rise. When we came back the next day we took the risen dough out of the bowl and then laid it down on a floured surface. We then took a bench scrapper and cut the dough into quarters. To roll out the dough we cupped the dough in between our palms and moved in a circular motion. Finally the dough was ready to go into the oven. To test if the bread was done we looked for a golden brown color as well as the bottom sounding hollow when you tapped it.
Next, we made cinnamon rolls. We grabbed a bowl and added all of the dry ingredients in it. Then we melted butter. Next milk and water was brought to a slight boil, we didn’t want it too hot because we would be adding yeast to it. In our group our yeast didn’t look right when it was added to the wet ingredients so we started over. We decided this time to use a thermometer. The thermometer that we used was invalid because when you looked at the temperature it was reading the room temperature but it wasn't accurate. Also, on the thermometer there is a little tick mark which needed be submerged in the liquid in order to get an accurate reading. We made these mistakes and the milk and water was about 20 degrees hotter than we had thought it was originally.

Jessica L.