Tag Archives: Home Baking Association

Bake for Family Fun Month

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Feb 1, 2017 – Families spending time together in the kitchen provides more than great eating! Whether it is measuring ingredients, mixing muffins, rolling dough for pizza or shaping cookies; time with children in the kitchen provides long lasting benefits. (Why Bake?) You wonder, where do I start? The Home Baking Association (HBA) has designated February as Bake for Family Fun Monthand has resources, recipes and activities to help families get started!

Parents should look no further than the Thrill of SkillThrill of Skill to help them determine age appropriate kitchen jobs beginning at age two. Ten Tips for Baking Success, Safe Kitchen Check List and Baking 101 Food Safety are free online resources at HomeBaking.org. Correct measuring techniques will help families be successful. Finding a task for each member of the family will keep everyone involved and share in the experience. Don’t forget while the recipe is baking families should do clean-up together.

Baking is an inexpensive family activity says Charlene Patton, Home Baking Association Executive Director. Benefits of baking include opportunities to use math, literacy, history, social studies, science and art. She suggests families visit HomeBaking.org to find recipes, family baking activities and resources to help families bake with children of all ages.

HBA features a weekly theme to help families plan recipes and activities during the month starting with Week One Let’s Get Started Baking”. Other upcoming themes include Baking for My Valentine”, Baking History and Traditionsand Baking for Others”. New features added online this year include special recipe substitutions, technique videos and step-by-step guides.

Baking together is a great opportunity to teach children kitchen skills and share family traditions. Make a treasured family recipes or create a new tradition. How about a make a bread dough and let everyone have fun shaping? The online Dough Sculpting Lesson is filled with tips for working with yeast dough as you shape alligators, turtles or bunnies. Remember whatever you bake be sure to take pictures that you can share and enjoy later.

HBA has many book and bake lessons! Pancakes, waffles, pizza, cookies… pick the lesson and while it is baking read a book and learn more about the ingredients or history of the recipe. Hundreds of ideas are included at HomeBaking.org with links to HBA members providing creative ways to help families have fun in the kitchen! Recipes, activities, experiments, book and bake lessons and videos are all part of Bake for Family Fun Month.

The Home Baking Association is a non-profit association with members dedicated to providing resources to encourage families to bake together. Be a part of the celebration and bake with your family during February and start a tradition for the year!

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Association Recognizes WI Educator

January 26, 2017 – Each year an outstanding baking educator is selected that has conducted an innovative programs that teaches kids to bake. The Home Baking Association (HBA) recognized Delaine Stendahl, Whitehall, WI with the 2016 Educator Award. Stendahl is a family & consumer sciences educator at Whitehall Memorial Schools in Whitehall, WI.

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Her winning lesson The Power of Eggs is used in a Food Science & Nutrition course for students in grades 9-12 and focuses on the use of eggs in baking and the multiple roles eggs play in food preparation. Students learn the scientific role of eggs in recipes. Stendahl will include The Power of Eggs lesson in a week-long culinary workshop she is conducting this summer for family and consumer sciences educators. HBA congratulates Stendahl and encourages educators to use the FREE lesson in classrooms or community program.

HBA is seeking entries for the 2017 award. Who’s eligible to enter? Anyone that teaches baking! Family & consumer sciences educators and leaders of community organizations and after-school programs are encouraged to share baking programs. Youth teaching other youth are also eligible. Entries may be classroom lessons, baking activities or projects that encourage children to bake.

HBA believes baking plays an important role in the development of healthy children. Skills are developed for do-it-yourself baking and as children grow, new skills are added to provide more baking opportunities. HBA is a nonprofit association and annually recognizes educators that implement outstanding, interdisciplinary baking education programs. Thirty-seven corporate and association members provide lessons, activities, test kitchen recipes and other resources.   For more information visit HomeBaking.org. Entry deadline is March 31.

For more information contact:

Charlene Patton, Executive Director, 785.478.3283

hbapatton@aol.com

 

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The Power of Eggs

eggs_blogEvery ingredient in baking packs its own unique power.   January is perfect to focus on the simple but powerful egg. Here to help is the 2016 Home Baking Association educator award winner, Delaine Stendahl. Her new lesson, The Power of Eggs, is now available online. In her award-winning lesson, bakers explore how eggs function to:

  1. Leaven, or add air spaces. Long before we had baking soda or powder we relied on beaten whole eggs or whites to add air to batter. Waffles and angel food cakes are perfect examples of beaten egg white foam used to leaven in recipes.
  2. Bind, or hold together ingredients when baked, like cracked wheat and lean beef meatballs, soft cookies, cake or muffins.
  3.  Coagulate and hold the shape and open texture of baked goods, like cream puffs and popovers. Meringue can stand alone when baked as a gluten-free cookie like the Forgotten Cookie (Baking with Friends, HomeBaking.org ) or topping a pie or even as a pie shell. My mother made meringue as a savory egg-in-a-nest entrée.
  4. Emulsify or hold together in suspension two ingredients that don’t like to mix, as liquid and fat in a pudding or a lemon curd .
  5. Provide smooth texture in the pound cake or egg-rich yeast breads, and Portuguese Sweet Bread.
  6. Add color and browning with egg as an ingredient or by using an egg wash brushed on the surface of breads just before baking. View How to Use an Egg Wash. Also, check out our Dough Sculpting 101 lesson–  Learn to egg wash, p. 3
  7. Nourish morning, noon, snacks or night. Eggs, at only 70 calories each, add 13 essential vitamins and minerals such as vitamins B12, D and E, choline, and iron, 6 grams protein, and minimal sodium and sugars.

The Power of Eggs as a baking ingredient is delivered via foods we love. Eggs are great to “use what we have on hand” for family meals, crepes, egg noodles, omelets, frittatas, make-ahead stratas, hard-cooked in sandwiches or tossed salads and for nutritious desserts like early colonial puddings , custards, and flan.

Want to learn more? Check out A Bakers Dozen DVD Lessons for Better Baking or A Bakers Dozen Lab Manual for more about eggs as the super baking ingredient.

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Don’t forget to enter YOUR great baking lesson. You may receive the 2017 Educator Award. Go to HomeBaking.org for more info.

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Artisan French Baguettes!

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POOLISH

  • 1 cup bread flour
  • 1/2 teaspoon Fleischmann’s® RapidRise Yeast
  • 3/4 cup lukewarm water (90° to 100°F)

    DOUGH
  • 1/2 teaspoon Fleischmann’s® RapidRise Yeast
  • 1-1/4 cup lukewarm water (90° to 100°F)
  • 3-1/4 cups bread flour
  • 1-1⁄2 teaspoons salt

To make the Poolish: Stir together flour and yeast in a medium bowl. Stir in water until blended. This dough will be like thick cake batter. Cover with plastic wrap and let sit overnight or up to 24 hours at room temperature. The dough will become frothy and have lots of little bubbles.

To make the Dough: Dissolve yeast in lukewarm water in a large bowl. Stir in Poolish and mix until thoroughly blended. Add 3 cups of the bread flour and salt. Stir until combined. Dough will be soft and slightly sticky like biscuit dough. Add remaining 1/4 cup bread flour, if necessary. Cover bowl with plastic wrap and let rest for 20 minutes.

Turning Dough: Turn the dough onto a floured surface and knead for 2 minutes using a dough scraper if necessary to pick up and fold the dough over. Place in a large ungreased bowl. Cover and let rest 1 hour. With a slightly wet hand give the dough several turns by sliding the hand down the edge of the bowl, lifting and stretching the dough up and over the center. Give the bowl a quarter turn and repeat 7 times until you have gone around the bowl twice. Cover and let rest 1 hour. Repeat turning and resting once more for a total of 3 hours rising time.

Primary Shaping: Turn the dough out onto a lightly floured surface. With floured hands gently press to deflate dough. Divide in half or thirds. If dough is too sticky, dust surface lightly with bread flour and use a dough scraper to pick up and fold over dough several times as for kneading. Return to Primary Shaping. Working with each portion separately, on a lightly floured surface with floured hands shape into a rough rectangle (6 x 9-inches) with a short edge toward you. Fold the far edge of the dough toward the center about 2 inches, gently stretching the bottom of the dough over the edge and pressing the edge to dough under it. Repeat folding and pressing until a roll is formed. Cover and let rest for 20 minutes.

Final Shaping: Working with the seam side up, flatten the dough to a rough rectangle (6 x 9-inches) with a long edge toward you. Now fold the far edge toward the center about 1 inch, pressing into the dough under the edge. Repeat folding and pressing several times working toward you, until almost to near-edge. Fold up near-edge and pinch to seal. Turn the loaf over and gently roll back and forth under two hands to about 14 inches long. (Never use a rolling pin.) Place seam side up on a towel or parchment paper generously dusted with bread flour or rice flour. Cover and let rise 1-1/2 to 2 hours or until double. Repeat with remaining dough.

For best baking results, place a baking stone, pizza stone or unglazed ceramic tile on bottom shelf of oven. Preheat oven to 475°F for 20 minutes to allow stone to get to temperature. Depending on the size of your baking stone, bake 1, 2 or 3 loaves at a time, placing seam side down on parchment paper. Score each loaf with 2 to 4 slashes using a sharp knife or blade. Slide the dough with parchment onto bread peel or rimless baking sheet. Carefully slide onto heated baking stone, immediately spritzing the oven with water around the dough 7 to 10 times. Bake for 20 to 30 minutes spritzing every 5 minutes 3 more times. Bake to an internal temperature of 200°F. Remove from oven and parchment; cool on wire rack. Bake remaining bread.

Recipe provided by Fleischmann’s Yeast

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Smart Snacks

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Crisp fall days remind me of great after school snacks. We knew the ropes. We could have a piece of fruit, 2 cookies and milk. The fruit and the cookies were small in those days. What came next was equally important: a list of chores – indoors or out. We lounged about a half hour, then it was time to get busy.

“Smart snacking” wasn’t on the radar then, but our snack limits and activities (chores) were–all without a government agency within 200 miles. Today government gets involved because so many children are overweight or obese and snacks make up at least 27% of their daily calories. (Trends in Snacking Among U.S. Children view here)

HBA staff rolled up their sleeves to address the latest snack guidelines for schools along with Kansas State Department of Education’s Team Nutrition. Guidelines for in-school snacks can be found here.

Our goal: Provide bakers at home, in Family & Consumer Sciences classrooms, school clubs and cafeterias A Baker’s Dozen Smart

Snack Baking Recipes!

The Top 5 “smart snack baking” steps we used for developing the recipes include:

  1. Use 51% or more whole grain – whole wheat flour, oatmeal, whole cornmeal, flax meal are whole grains used in the recipes. Every serving is 8g or more whole grain.
    Baking with Whole Wheat Flour
  2. Portion control— we have to lose the “mega-sized” rolls, bread sticks, cookies, cupcakes or bars. A look at the Portion Distortion Interactive quizzes helps tell the story of our American weight gain.
  1. Control sugars with an icing drizzle…no ½-inch frostings.
  2. Reduce saturated fat—cream vegetable oil with butter and used flax meal egg substitute in some recipes. Check out this Kitchen Science handout
  3. Home-baking recipes are often less sodium than commercially baked goods. Using vegetable oil and unsalted butter also reduce sodium.

HBA can’t assign active chores for kids to get them moving, but we can offer A Baker’s Dozen Smart Snack Baking Recipes. The recipes can all be served or sold in school hours and include:

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Breakfast: Oatmeal Fruit Bars; Apple Cinnamon Rolls; Carrot Streusel Coffeecake

Breads: Bread Sticks; Confetti Cornbread (still testing!) and Soft Pretzels

Cakes: Buttermilk Chocolate; Carrot Cupcakes and Spice Snack Cake

Cookies: Cinnamon Crunch; Double Chocolate; Oatmeal; Soft and Chewy Chocolate Chip; Soft Sugar

Dessert: Country Fruit Cobbler

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Celebrate National Breakfast Month

Who knew breakfast would ever be a hard sell? For a gazillion years it was a no-brainer. Humans need breakfast to launch the day. With National Better Breakfast Month off to a good start, here are some top picks for eating breakfast as the anchor of all things healthy, wealthy and wise.

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For those who “just want a few more minutes of sleep,” prep ahead. Mix Crockpot® Apple Cinnamon Steel Cut oats the night before. No half-and-half on hand? Sub ½ cup 2% milk plus 3 teaspoons melted unsalted butter.

Pre-mix the batter like these Overnight waffles (photo above) or the dry ingredients for pancakes.

If you need gluten-free, don’t miss this great recipe! (Good Morning Pancakes)

Pre-bake and freeze and re-heat Quick Granola Breakfast rolls, waffles, or hand-held
hot pocket sandwiches or a cousin called bierocks

Last but not least, fresh-from-the-bread-machine bread with peanut butter, oranges and milk!

If you’re a teacher or student, expand the learning AND breakfast options.   Once a week offer a Breakfast Club with your classroom. Here’s how one middle school did so with a Life Skills class. School Nutrition Association’s SmartBrief Sept. 6, 2016,

Two resources to check out include

If you’re draggin’ long before lunch even when you eat breakfast, something’s not right. There’s breakfast and there’s grabbing an energy beverage, soda, coffee or candy bar. Get in balance with some good guidance like The Wheat Foods Council
Back-to-Breakfast Tool Kit of research-based recipes, blog posts and tweets.

 

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Celebrate National Breakfast Month

September is National Breakfast Month

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If back to school means back to busy mornings at your house, don’t let the hectic rush force you to sacrifice breakfast. September is National Breakfast Month – a good time to commit to incorporating a smart morning meal into your family’s daily routine.

Make sure that breakfast is as healthy as it is tasty by including grains and protein as part of the meal. Grains are an important part of daily dietary needs; strive for two or three servings each morning to get a good start on the six servings you need each day. Protein means staying power: these foods will keep you and your kids feeling energized all morning long. Here are some tips to help ensure that your family gets a nutritious start to even the busiest of days:

  • Making a simple, healthy breakfast can be one of a young child’s first “I can do that!” moments in the kitchen. Set out two or three boxes of favorite cereals and teach your preschooler to pour it into a bowl. Use a small scoop or measuring cup to demonstrate portion size. Incorporate her participation into the morning routine, and before you know it, she really will be handling it by herself.
  • Teach kids the difference in the nutrition profile of cereal by using the “topping” method. Three-quarters of the bowl could be a whole grain, low-sugar cereal.
    Colored cereals or those with higher sugar content can be sprinkled lightly on top.
  • Use weekends wisely. If you’re whipping up pancakes or waffles one lazy Saturday morning, make an extra batch to be enjoyed during the week. Wrap in plastic, store in the refrigerator or freezer, and warm in the microwave or toaster when ready to eat.
  • For a fast, tasty start to the morning, nothing beats the simplicity of toast. Top with peanut, almond or cashew butter, or melted goat or feta cheese, for protein staying-power. A sprinkle of fresh herbs like chopped basil or sage, or a spice like ground ginger or cinnamon, adds important anti-oxidants.
  • Also easy: Toast an English muffin or bagel, and add a sliced hard-boiled egg, slice of ham, Swiss cheese or anything else you have on hand that appeals to your taste buds for a quick breakfast sandwich.
  • Absolutely no prep time? Open a box of whole wheat crackers, grab a banana or apple, and head out the door!
  • Kids will enjoy creating their own combinations of breakfast trail mix. Fill small plastic baggies with a mix of healthful, whole grain cereals, sunflower seeds, chopped almonds or walnuts and dried fruit. Keep a stash on hand to grab when eating in the car.
  • And finally: Get in the habit of taking 10 minutes before turning off the kitchen lights each night to set up for the next morning. Make sure that backpacks, homework and balls for after-school soccer practice are in place. Recharge your cell phone. Clear the kitchen counter. Little tasks like these take up valuable time on busy mornings; addressing them the night before will leave more time to focus on breakfast the next day

 

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