Student Recipes – Bread and Grains Lab
The purpose of this lab is for students to prepare yeast breads and to watch demonstrations using a bread machine and a frozen yeast bread product.  The purpose of this lab is for students to gain experience cooking with starch in grains, pasta and sauces.

Student Lab Reading Assignments
“Yeast Bread Cures,” BCC pg. 83
Convection Cooking Tips Handout (Learning Suite)
 “Cooking Rice,” BCC pg. 337
 “Cooking Risotto,” BCC pg. 340
 “Timetable for Cooking Rice,” BCC pg. 375
 “Timetable for Cooking Pasta,” BCC pg. 376

Kitchen 1       Dilly Bread and Homemade Pasta
Kitchen 2       Calzones and Italian Tomato Sauce
Kitchen 3       Focaccia Bread and Sausage and Barley Soup
Kitchen 4       Quick Cinnamon Rolls and Cheese White Sauce
Kitchen 5       Quick Whole Wheat Batter Bread and Honey Butter and Homemade Pasta
Kitchen 6       Pretzels and Quinoa (KEEN-wa) Salad
Kitchen 7       Classic White Bread and Raspberry Butter and Coconut Sticky Rice

Kitchen 8       Classic White Bread and Homemade Pasta
Kitchen 9       Calzones and Italian Tomato Sauce
Kitchen 10     Pretzels and Homemade Pasta
Kitchen 11     Quick Cinnamon Rolls and Cheese White Sauce

To Make a Proofing Oven (speeds things up):
·         Prepare your top oven as a proofing oven as soon as you come to lab.
·         Fill a liquid 2 cup measuring cup with water.  Microwave for 3 minutes.
·         Put boiling water in an 8 x 8 aluminum cake pan, on the floor of the top oven (small oven).  You will need the large oven (preheated) for baking. Turn oven to 175º.  When oven has heated, TURN OVEN OFF, and put prepared dough (oiled and placed on a greased plate (for our top BYU small oven) in oven.
·         Remove the water from the oven for baking.  NOTE:  Once you take the dough out of the proofing oven, it will continue to rise.

Yeast Bread Tips:
·         Use hot tap water in bread dough.  At BYU our water temperature (120˚) will not kill the yeast by the time you combine the other ingredients.  Warm your flour in the microwave before adding it to the recipe.  Zap it for 15 seconds at a time until it is warm to the touch.
·         Warm a cold egg in hot tap water before cracking and using in your bread.
·         Preheat your bottom oven for baking as soon as you come to lab.
·         Make sure that you are using Fast Rise Yeast or Instant Yeast for these recipes.
·         Use shortening (not vegetable oil spray) to prepare your pans for baking breads.
·         For BYU classroom lab proofing, if you must “cheat” on one of the rising times because of timing, it is better to cut the first rising time short.

 Cinnamon Apple Crumble (demonstrated in lecture)

1 package Rhodes Cinnamon Rolls, thawed (it is easiest to work with slightly cool rolls), 
1 can (21 oz) apple pie filling

½ cup sugar
1 cup flour
½ cup butter, softened

1.         Remove thawed cinnamon rolls from package and place on a cutting board. Cut into bite-sized pieces.
2.         Cut apples in pie filling into smaller pieces.
3.         Combine cut up rolls and apple pie filling.
4.         Place cut up rolls and pie filling in a greased 9x13 pan.

For topping:
1.         Combine sugar and flour.
2.         Cut in butter until mixture is crumbly.
3.         Sprinkle over rolls and apple pie filling.
4.         Bake at 350°F 40-45 minutes.
5.         Top with frosting packet from cinnamon rolls, if desired, before serving.

Dilly Bread

2 ¼ teaspoons yeast
¼ cup warm water
1 cup warmed cottage cheese
2 tablespoons sugar
2 tablespoons dry onion flakes
2 tablespoons dill weed
¼ teaspoon baking soda
1 teaspoon salt
1 egg
2 ¼-2 ½ cup bread flour
Melted butter (used later on top)

1.         Soften yeast in water.  Cream cottage cheese in blender
2.         Combine all ingredients but flour. Mix well with flat beater. Add flour and mix well.
3.         Dough will be thick and sticky. Turn dough into a greased plate and cover with plastic wrap. Put in proofing oven and allow to rise 20 minutes.  Gently deflate dough.
4.         Turn dough into a well-greased 8-inch round ceramic casserole dish.  At BYU we have a white one that works well.
5.         Let rise in proofing oven until light, about 20 minutes.  
6.         Bake at 325 degrees for 25-35 minutes.  If you are using a glass or ceramic baking dish you will have to make the necessary adjustments to oven setting and timing.
7.         When done, brush with melted butter.
8.         Slice on cutting board with electric knife to serve.

Focaccia Bread (adapted from BCC, pg. 90)

2 ½ to 3 cups bread flour
1 tbsp dried rosemary leaves, crumbled
1 tbsp sugar
1 tsp salt
2 ¼ tsp. quick active dry yeast
5 tbsp olive oil, divided
1 cup very warm water (120° F)
¼ cup grated parmesan cheese
2 tsp. olive oil for dipping in each kitchen
1 tsp. balsamic vinegar for dipping in each kitchen

1.         Preheat large oven to 400 degrees.  In KitchenAid  bowl and with flat paddle, mix 1 cup of the flour, the rosemary, sugar, salt, and yeast.  Add 3 tbsp oil and the warm water.  Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl, switching to dough hook near the end.
2.         Using dough hook, knead 5 to 8 minutes or until dough is smooth and springy.  Grease large plate with shortening.  Place dough on plate, turning to grease all sides.  Cover plate loosely with plastic wrap and let rise in proofing oven about 20 minutes or until dough has almost doubled in size.  Dough is ready if indentations remain when touched. 
3.         Generously sprinkle a cookie sheet with cornmeal.
4.         Gently push fist into dough to deflate.  Divide dough in half.  Shape each half into a 6- to 8-inch round (about 1” thick) piece on the cookie sheet.  Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in proofing oven about 10 minutes or until dough has doubled in size.
5.         Gently make ½-inch deep depressions about 2 inches apart in dough with fingers.  This is done to add a decorative surface to the top of your bread.  Carefully brush with 2 tbsp oil; sprinkle with cheese.  Bake at 400 degrees for 15 to 20 minutes or until golden brown.  Have each kitchen set out a small ramekin on their table to serve with a 2 tsp. of olive oil and 1 tsp. balsamic vinegar for dipping.


2 ½ cups very warm water (120˚ to 130˚)
2 tablespoon yeast
¼ cup sugar
1 teaspoon salt
6-7 cups bread flour
1 c. part skim Ricotta cheese
3 cups shredded Mozzarella cheese
½ c. shredded Parmesan cheese
12 oz. finely chopped cooked ham
1 tablespoon dried oregano leaves
2 green peppers, chopped
1 small onion, chopped
2 tablespoons olive oil
1 jar (28 oz) spaghetti sauce for dipping

1.         In your Kitchen Aid bowl, dissolve yeast in warm water.
2.         Add sugar, salt and 6 cups flour, using flat beater.
3.         Mix to form dough. If more flour is needed, add enough until dough no longer sticks to bowl. Mix about 3 minutes, using dough hook. Let dough rest for 10 minutes on a greased plate, loosely covered with plastic wrap in proofing oven.
4.         Meanwhile, mix cheeses, ham and oregano in a bowl.
5.         Heat olive oil in skillet over medium heat. Add pepper and onion and sauté until soft and onion becomes translucent.
6.         Form dough into 11 balls. Roll each ball into a circle.
For lab, you may divide the dough into the number of balls for the number of people in the class and roll each into a circle.
7.         Place a portion of cheese filling and vegetable mixture in center of circle.
8.         Fold circle and seal with water and fork.
9.         Place on a greased baking sheet. Continue to form remaining calzones. Pierce each calzone once on top with a fork for venting.
10.       Let rest another 10 minutes in proofing oven.
11.       Bake at 375 degrees on convection setting (lower oven) for 20 minutes. On the convection bake setting, you can bake all pans in the same oven at the same time; just place on separate racks.
12.       Serve whole if you made one for each person.  Cut calzones in half for serving if you made 11.  Heat spaghetti sauce and serve with warm calzones.


4 teaspoons yeast
1 teaspoon sugar
1 ¼ cups warm water
3 ½-4 ½ cups bread flour
½ cup sugar
1 ½ teaspoons salt  
1 tablespoon vegetable oil

4 cups water
½ cup baking soda
kosher salt for sprinkling

1.         In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand about 10 minutes.
2.         In your Kitchen Aid bowl, combine 3 ½ cups flour, ½ cup sugar and 1 ½ tsp. salt. Make a well in the center; add the oil and yeast mixture. Mix with dough hook. Add more flour if dough is too sticky. Knead 3-4 minutes.
3.         Cover dough with plastic wrap, and set in on a greased plate in proofing oven to rise until it has doubled in size, approximately 30 minutes.
4.         Gently punch down dough. Before shaping, start preheating the oven to 425 degrees, using convection bake setting.
5.         Cut the dough into 12 pieces. Roll each one until it’s about 15-inches long and the thickness of your finger. Twist each into a pretzel.
6.         Mix water and baking soda in your largest stock pot. Bring to a boil.
7.         Dip each pretzel in boiling soda water for 5 seconds. Place on greased baking sheet, lightly sprinkle with kosher salt and bake for 8-10 minutes. Cut each pretzel in half before serving. Serve with mustard.

Quick Whole Wheat Batter Bread (This recipe doesn’t use a separate proofing oven.)

2 ½  cups hot water
1 tablespoon yeast
1/3 cup oil
1/3 cup honey
2 teaspoons salt
4 ½ to 5 cups whole wheat flour
1 tablespoon butter (used later on top)

1.         In a large bowl, dissolve yeast in hot water.
2.         Preheat oven to 250 degrees.
3.         Add oil, honey, salt, and half of flour to yeast and water. Mix with flat beater attachment.
4.         Add enough of remaining flour to make a thick, sticky batter. Yes, the dough is really sticky.
5.         Knead well (at least 5 minutes in your Kitchen Aid mixer).
6.         Place dough in two well-greased loaf pans. Put pans in warm oven. TURN OVEN OFF.
7.         Let loaves sit in warm oven for 20 minutes.
8.         With loaves still in oven, turn oven to 350 degrees.
9.         Set timer for 30 minutes. Remove bread from oven when timer goes off. If loaves aren’t nicely browned, bake for an additional 3-5 minutes.
10.       Brush with butter and remove from pans to cool. Makes 2 loaves.
11.       Slice on a cutting board with electric knife to serve.

Quick Cinnamon Rolls

1/3 cup sugar
3 tablespoons yeast
½ cup oil
1 ¼ cup warm water
2 beaten eggs
1 ½ teaspoon salt
4 ¾ - 5 ¼ cups bread flour
¼ cup melted butter or margarine
1 ½ teaspoon cinnamon
½ cup sugar
½ cup walnuts
¾ cup raisins

1.         In Kitchen Aid bowl, using flat beater, mix 1/3 cup sugar, yeast, oil and warm water until dissolved.
2.         Blend eggs into yeast mixture.
3.         Combine flour and salt in separate bowl.
4.         Gradually add flour/salt mixture to yeast mixture. Mix well, switching to kneading hook when dough gets stiff.
5.         Knead for 5 minutes.
6.         On a lightly floured surface, roll into rectangle shape (18 inches x 24 inches), about ¼ inch thick. Brush with melted butter or margarine, then sprinkle with cinnamon and sugar.  Add the walnuts and raisins to one-half of the dough.
7.         Roll rectangle tightly, beginning on long side and pinching edge of dough to seal.  Stretch and push the roll to make sure that the all sweet rolls will be the same diameter.
8.         Cut into 24 rolls with dental floss.   Place the dental floss under the roll, then wrap up and over to cut the dough.  Place them on a greased jelly roll pan 4 across by 6 down and let rest in proofing oven for 10 minutes. 
9.         Bake at 400 degrees on convection bake (lower oven) for 10-15 minutes. On the convection bake setting, you can bake all pans in the same oven at the same time; just put them on separate racks. Allow to cool slightly then frost.


½ cup butter, softened
2 teaspoons vanilla
2 tablespoons milk
2-4 cups powdered sugar

1.         Cream butter, vanilla and milk.
2.         Add powdered sugar until desired thickness is reached.  Beat until light and fluffy.

Honey Butter

½ cup butter (not margarine), softened
½ cup honey
¼ teaspoon vanilla

1.         Using wire beater on Kitchen Aid mixer, whip butter until light, up to 10 minutes.
2.         Gradually add honey and vanilla.
3.         Serve with warm bread.

Classic White Bread

6-7 cups bread flour
3 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. shortening
4 ½ tsp.quick active dry yeast
2 ¼ c. very warm tap water
2 Tbsp. butter (used later on top)

1          Heat large oven to 400 degrees.  In your Kitchen Aid bowl, stir 3 ½ cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
2.         Put on kneading hook and knead about 5 minutes or until dough is smooth and springy. Grease large dinner plate with shortening. Place dough on the greased dinner plate, turning dough to grease all sides. Cover plate loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.   
3.         Grease bottoms and sides of three 9x5-inch loaf pans with shortening.
4.         Gently push fist into dough to deflate. Divide dough into thirds. Flatten each dough portion with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side/ {press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.
5.         Move oven rack to low position so that tops of pans will be in center of oven.
6.         Bake 20-25 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove loaves from pans to wire rack. Brush loaves with butter; cool.
7.         Slice on a cutting board with electric knife to serve.

Raspberry Butter

½ cup soft butter
½ cup raspberries, crushed
1 Tbsp. sugar

1.         Using wire whisk on Kitchen Aid, beat butter on high speed until fluffy, up to 10 minutes.   Scrape the bowl occasionally.
2.         Add raspberries and sugar.
3.         Continue to beat, scraping bowl occasionally with a rubber scraper, until well mixed, up to 10 additional minutes.

Lemon and Cucumber Quinoa (KEEN-wa) Salad (adapted from Deseret News)

1 can chicken broth (or 1 ¾ cup water plus 1 ¾ teaspoon chicken bouillon)
1 cup quinoa
¼ cup freshly squeezed lemon juice (2 small or 1 large lemon)
1 teaspoon lemon zest
¼ cup vegetable oil
¼ teaspoon salt
¾ teaspoon black pepper
1 cucumber, peeled and cubed
½ cup frozen peas, thawed to room temperature
¾ cup dried sweetened cranberries
1/3 cup sliced green onion
½ cup finely chopped flat leaf parsley

1.         In a small saucepan, bring chicken broth to a boil. Stir in quinoa, cover and reduce heat to low. Cook for 15 – 20 minutes, or until quinoa is light and fluffy and the small curly part of the grain has unfurled. Fluff with a fork, then spread onto a plate to cool for 5 min.
2.         While quinoa is cooling, make dressing by whisking together the lemon juice, lemon zest, vegetable oil, salt and pepper. NOTE: to extract the most juice from a lemon, warm lemon in microwave for 10 seconds, then roll it on the countertop with light pressure from the palm of your hand before juicing.
3.         In a medium-sized ceramic bowl, mix cooled quinoa, cucumber, peas, cranberries, onion and parsley. Drizzle dressing over salad ingredients and toss. Serve at room temperature or cooled.
Sausage and Barley Soup  (Makes 8 servings)

1/2 pound Italian bulk pork sausage
3/4 cup pearl barley
2 cups coarsely shredded cabbage
1 cup sliced carrot
1 cup sliced celery
1/2 cup chopped onion
1 clove garlic, chopped
1 bay leaf
4 tsp. chicken bouillon granules
5 cups water
2 cans (14-1/2 ounces each) diced tomatoes

1.         Brown sausage in large heavy saucepan.
2.         Drain any excess fat from sausage. Add remaining ingredients.
3.         Cover and simmer 1 hour or until barley and vegetables are tender.
4.         Remove bay leaf before serving.

Coconut Sticky Rice  (adapted from recipe from Garden Restaurant)

1 cup pina colada drink mix
1 can (14 oz.) coconut milk
2 tablespoons sugar
½ teaspoon salt
2 cups water
2 ¼ cup short grain rice
¼ cup crushed pineapple

1.         Bring drink mix, coconut milk, sugar, salt and water to slow boil.
2.         Stir in rice. Reduce heat, cover, and simmer on low heat for 30 minutes. If rice tests done, but excessive liquid remains, remove lid and leave on low heat until some liquid evaporates (5-8 minutes).
3.         Gently stir in crushed pineapple and fluff with fork.

Homemade Pasta (adapted from BCC)
Use a large wooden board or laminated countertop for rolling out pasta dough.  Cold surfaces, such as granite, metal or marble, do not work as well because the dough has a tendency to stick.

2 cups all-purpose flour
1/2  teaspoon salt
2 large eggs
1/4 cup water
1 teaspoon olive or vegetable oil

1.         In a Kitchen-aid bowl, mix flour and salt.  Make a well in center of flour mixture. Using dough hook, add eggs, water and oil to well; mix thoroughly.  (If dough is too dry, mix in enough water to make dough easy to handle.  If dough is too sticky, gradually add flour when kneading.)
2.         Knead in mixer until smooth and springy.  Cover with plastic wrap or foil.  Let stand 15 minutes.  
3.         Divide dough into 8 equal parts.  On lightly floured surface, roll one-eighth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered.) Using pizza or pastry cutter, cut crosswise into ¼-inch strips. Gently arrange noodles in single layer on lightly floured towels or on cooling racks; let stand 30 minutes or until dry.
NOTE: If using pasta machine, form each eighth of the dough into logs and roll through the smooth cylinders using PLENTY of flour, going from thick setting to thin setting. After you have flattened dough, feed dough through cutting cylinders, using PLENTY of flour. Arrange noodles in single layer on floured towels or on cooling racks; let stand 30 minutes or until dry.
4.         In largest 6-8 quart stock pot, heat 4 quarts water (salted if desired) to boiling; add pasta.  Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender.  Begin testing for doneness when pasta rises to surface of water.  Drain pasta and serve.

Italian Tomato Sauce
(to draw out the most flavor from dried herbs, after measuring, rub gently in your hand before adding to sauce.)

1 tablespoon olive oil
1 onion, chopped
1/2green bell pepper, chopped
2cloves garlic, crushed
2 cans (14.5 oz. each) crushed tomatoes
2 cans (8 oz. each) tomato sauce
2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves 
1/2 teaspoon salt
1/4 teaspoon pepper

1.         In a medium sized saucepan, heat oil over medium heat.
2.         Cook onion, bell pepper and garlic 2 minutes, stirring occasionally.
3.         Stir in remaining ingredients. Heat to boiling; reduce heat.
4.         Simmer uncovered 45 minutes.

Cheese White Sauce (adapted from Betty Crocker Cookbook) 

¼ cup butter or margarine
¼ cup flour
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon ground mustard
2 cups milk
1 cup shredded sharp cheddar cheese (sharp melts best in sauces) 
1.            Melt butter in saucepan over medium heat. Stir in flour, salt, pepper and mustard.           
2.                  Cook over medium heat, stirring constantly, until mixture is smooth and bubbly.
3.                  Remove from heat.
4.                  Using a whisk, gradually stir in milk.
5.                  Heat to boiling, stirring constantly. Boil and stir one minute.
6.            Stir in shredded cheese and cook until melted.  If the sauce looks too thick at serving time, add a little HOT water.

Crispy Rice Pops (not done in lab, but fun for home) 

¼ cup margarine
4 C. mini marshmallows or 40 large marshmallows  (1 package,10 oz.)
6 cups crispy rice cereal
1 popsicle stick per person
½ lb. of molding milk chocolate for drizzling

1.         Melt margarine in large saucepan over low heat.
2.         Stir in marshmallows and heat just until melted.  Do NOT overcook!
3.         Gently stir in rice cereal.
4.         Butter hands and gently form rice crispy mixture into balls then insert popsicle sticks into each ball.  Gently press the ball around the popsicle stick to make sure that it is secure.
5.         Melt chocolate in zip-lock bag in microwave for 30 seconds at half power, stir, work with hands and microwave an additional 20-30 seconds until just warm and melted. Work with hands again. Snip off a corner of the bag and pipe chocolate onto each cooled pop. Cool on waxed paper covered cookie sheet.  Give the pops to the TA to chill in the dispensary refrigerator.
***Lab Demonstration – Cinnamon Raisin Bread Machine Bread***

¾ c. plus 2 Tbsp. hot water
1 egg
1 ½ Tbsp. butter
1 tsp. salt
2 Tbsp. sugar
1 ½ Tbsp. skim milk powder
3 c. all-purpose flour
1 ½ tsp. ground cinnamon
1/3 c. raisins
4 tsp. quick rise yeast. 

Add the ingredients in the order listed to bread machine.  Cook on express bake for 48 minutes.  Do not use this recipe for the time delay setting.