I've been doing a lot of curriculum planning for my three different grade levels of foods classes. The grade 11s and 12s are currently working on a yeast module and I wanted something more than buns and sandwich bread for them. I came across this recipe on Smitten Kitchen (one of my favorite food bloggers) and I knew I needed to try it before I let my students tackle it. The recipe is a two dayer outside of the classroom, but will be a three dayer for my students, so that will work out well for my their class. The loaf didn't rise as much as I was hoping but that is due to the fact that I used traditional yeast (which I always have in my fridge) and not quick rise yeast. Nevertheless, the loaf is beautiful and my house smells AMAZING!
This braided bread is sure to impress with its golden colour and rich creamy flavours.
I did not do a photo tutorial for this recipe because Joe Pastry has a perfect one on his site...unfortunately his site no longer exists. And because my hands were far to greasy from all the butter to pick up a camera. The pictures are of my student's work, and I'm super impress with their products,...
Ingredients
2 cup flour
3 teaspoon baking powder
1 teaspoon salt
2 tablespoon shortening
2/3 cup Milk
1/2 cup Cheddar cheese, shredded
1 Tbsp Chives, dried
1/4 cup Butter, melted
1 clove minced garlic
Directions
- Preheat oven to 450F.
- Melt butter with garlic.
- Set aside and keep...
Blueberries and saskatoons do not set nicely in jam so you can help the process by adding rhubarb.
