| July 8 |
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Yesterday we watched bread being made in a setting similar
to a commercial bakery. But in-store bakeries are becoming very popular.
An in-store bakery is a store of some sort that has a small bakery in
it. Today we are going to visit an in-store bakery. We are at the Java
Espresso and Bakery in Manhattan, KS. I’m getting hungry again. |
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Just like a large bakery, all the ingredients are placed
in a mixer (a much smaller mixer) and dough is formed. |
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Instead of a machine forming a dough ball, a real person
forms the ball and starts to flatten it using a rolling pin. What do you
think this man is making? (Look to the right.) You guessed it. He’s
making pizza. |
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Pizza isn’t the only thing baked at an in-store bakery.
As you saw from the first picture cookies and pastries are often made,
but also speciality breads like we have here. The dough is placed in an
oven and bread will be ready to serve in about 20 minutes. There are
other ways to bake bread, look at the next picture. |
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This is an automatic bread machine. All the ingredients
that are used to make bread are on the table. You put all the
ingredients into the bread pan (which is inside the machine) and turn it
on. The bread machine does everything that we’ve seen done. It mixes
the ingredients into a dough ball, it let’s the dough rest for a short
time like the proof box and then bakes it. And in about four hours you’ve
got bread. (This is the way I bake bread!) If you want the recipe for a
whole wheat bread, click
here. |
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Wheat can be made into many different products. In this
picture you can see pretzels, tortillas, white bread, whole wheat bread,
bagels, flat bread, and rolls. Bread products are very important for a
well-rounded diet. The food pyramid shows that bread products are the foundation for a
healthy diet. |
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Well, we’ve come a long ways since last August. I hope
you’ve enjoyed Adopt A Wheat Field and that you’ve learned something
about wheat. This is the Adopt A Wheat Field team that made this effort
possible. From left to right: Lijun Wang, Jim Shroyer, and Denise Wood. |
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