Monday, January 18, 2010

BBBS 24: Two Little Bakers

Ms. Little is having difficulties in school with her reading skills, with following directions and with keeping her attention on one task just to name a few (but those are the ones I want to talk about today). With that in mind I thought that cooking could help with all of those and we could have fun doing it. Knowing that she can start and complete a task I was hoping would help build her self confidence. This also falls into my 2010 year challenge of becoming a better cook so it was a TRIPPLE PLUS.

When I was trying to think about what we could cook I was in for a challenge. I wanted to make something FUN, that would keep her interest but then I also wanted something that she maybe hadn’t thought about before. So we made a Whole Wheat Honey Bread recipe with Honey Cinnamon Butter, inspired by The Saturday Shef I participated in a few days ago.

I helped her arrange all the ingredients onto the counter and then basically sat back and just monitored with a few helpful hints as she went to town. We talked all the while about yeast and bread, where flour comes from, how in the “old days” people used to make their own bread instead of buying it from a store. Then we set the yeast mixture aside to rise.


While we were waiting I decided to make cupcakes. Something that was fun and easy (sorry mom it was from the box I was not THAT ambitious). She remembered how to open the eggs from making cookies last year and was so proud that she already knew how to do that.

She also loved that I let her use the beaters all by herself, although we did take at least 10 minutes to talk about how dangerous it was and the proper way to use it.


Although everyone knows the best thing about using beaters is so you can lick them when you are done.

Mrs. Little was ALMOST tall enough to reach everything on the counter but I thought it was SUPER cute that she still needed a step ladder. Next year she will be too big for one, she has already grown so fast just in the year I have known her.


I was so proud with her. Unlike the bread recipe where she needed a lot of coaching the cupcake recipe was a snap. Just seeing her having so much fun in the kitchen made my heart clench; I love this kid.


While the cupcakes were baking it was time to knead the dough. She was super tentative about getting her hands dirty (she is such a girly girl) but after she saw how much fun I was having she jumped right in and took over. She sure had a lot of energy to take out on that dough.


While the dough was going through its second raising period and then its baking we completed the second round of cupcake baking and began to decorate the cupcakes. Ms. Little was such an artist whipping on frosting like she had been born to it.


Once the loaves came out of the oven she brushed on the water and viola everything was complete.


Ms. Little set aside half the cupcakes and one loaf to take home to her family, we took 7 cupcakes and another loaf to the Fruits house where Mrs. Fruit and Baby Fruit got to meet Ms. Little and taste our lovely afternoon efforts, and I kept the remaining 4 cupcakes and loaf of bread. There was enough for all what a YUMMY day. But don’t worry it was not all work, we managed to not only fill the air with wonderful smells of our cooking but also with laughter. Ms. Little is such a ham!


Hope you enjoy this recipe.

5 cups bread flour
1/3 cup honey
2 (.25 ounce) packages active dry yeast
3 cups warm water (110 degrees F/45 degrees C)
2 tablespoons butter, melted
3 1/2 cups whole wheat flour
1 tablespoon salt
1/4 cup honey
3 tablespoons water

1. In a large bowl mix warm water, yeast and 1/3 cup honey. Add 5 cups white bread flour and stir to combine. Let stand for 30 min

2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over bake. Lightly brush the tops of loaves with 3 tablespoons water when done to prevent crust from getting hard. Cool completely.

TOTAL CALORIES FOR THIS BREAD: 30 per slice (3 loafs of bread; each loaf makes 12 slices)

1 comment:

paul peggy zeus said...

I'm still in shock at seeing you love the kitchen so much when I could never get you to step foot in it the entire time you were home. I guess you just had to grow up and do it in your own time. It sure looks like Ms Little had a blast!

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