Last week was our Open House and student-led conferences. It was great to see all the learning that has been going on throughout the school! Reflecting on it the next day, Division 7 said they were happy, excited, nervous, and proud to share their learning with their families.
To finish our unit on Identity, Family, and Change, we made bread and butter. Making bread was a lot different from the way we saw on our field trip to Burnaby Village Museum: after we measured the ingredients and plugged in the bread machine, we didn’t need to worry about our bread until it was done. We did use the old-fashioned method to make butter. We poured whipping cream into a jar and shook it until the milk fat formed a ball in the middle of the jar. It was yellower than we expected, it looked just like butter from the store! Tasting the butter on warm bread was delicious, and several students asked for the recipe, so here it is!
Whole Wheat Bread
1 1/2 cups water
2 Tbsp sugar
2 Tbsp molasses
2 Tbsp shortening
1 tsp salt
3 1/2 cups whole wheat flour
2 tsp yeast
Put in bread machine in the order listed. Choose whole wheat setting and let it go!
If you do not have a bread machine, you can still make this recipe. Combine the ingredients to make the dough, then let it rise for 1-2 hours. Knead down and place in a loaf pan, let it rise another 1-2 hours. Bake at 350∘ for 35-40 minutes. (Method borrowed from King Arthur Flour recipe)
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