RIVERS EAST CONFERENCE YOUTH DEPARTMENT

PATHFINDER HONOUR

BAKING

1. Explain the difference in food value between whole wheat

flour and white flour.

Whole wheat retains the bran and germ as well as the endosperm, in
contrast to white flour which retains only the endosperm.
Whole wheat foods are nutritionally superior to refined grains, richer in
dietary fiber, antioxidants, protein (and in particular the amino acid lysine),
dietary minerals (including magnesium, manganese, phosphorus, and
selenium), and vitamins (including niacin, vitamin B6, and vitamin E).
The greater amount of dietary fiber, as much as four times than found in
refined grains, is likely the most important benefit, as it has been shown to
reduce the incidence of some forms of cancer, digestive system diseases,
coronary heart disease, diabetes, and obesity. Some of these protective
effects occur because carbohydrates from whole grains are digested and
enter the bloodstream more slowly, avoiding the "sugar rush."

2. Describe the effects of yeast in bread making.

Yeast interacts chemically with sugar in warm water to provide leavening.
This allows the bread to "rise".
In more detail, yeasts make up a group of single-celled fungi, a few
species of which are commonly used to leaven bread. In the absence of
oxygen, yeasts produce their energy by converting sugars into carbon
dioxide and ethanol. In baking, the carbon dioxide raises the bread and the
ethanol evaporates.

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3. Give one Old Testament and one New Testament incident
where leavening is mentioned.
Old Testament: Exodus 12:34 & 39—The Israelites prepared unleavened
bread for the first Passover
New Testament: Jesus mentioned leavening several times
including: Matthew 13:33; Luke 13:20, 21
Jesus compares the Pharisees to leaven in Matthew 16:6-12; Mark
8:15; Luke 12:1

4. Prepare whole grain bread (can be wheat, rye, oatmeal,

etc.)
Whole Wheat Bread (Vegan)
Ingredients Procedure
 1 C warm water (105- 1. In a small bowl stir up the yeast in 1/2 cup
115 degrees F) warm water, add a pinch of unrefined sugar.
 2 T (or 2 packages) of Let the yeast activate for 10 minutes.
active dry yeast 2. To a large mixing bowl add the other 1/2 cup
 1 pinch unrefined sugar water, milk, unrefined sugar, melted vegan
 1 C soy milk margarine, salt, tofu, and whole wheat flour.
 1/3 C (packed) unrefined Stir with wooden spoon until creamy.
sugar 3. Add the yeast mixture which should be
 3 T vegan butter or foamy by now. Add walnuts. Add in the
margarine unbleached wheat flour a little at a time. Stir
 1 T salt until the dough is too thick for the spoon
 1 1/2 C walnuts then put the dough on a lightly fluored
(optional) cutting board or counter top and mix by
 1/4 C soft tofu (mashed), hand. When all the flour is added, knead
stir until chunks are dough for around 5-7 minutes. Cover dough
minimal (egg replacer or with a towel and let rise for around 1 to 1.5
1 T ground flax seed hours. Dough should double in size.
also works) 4. Knock the dough down once then place 2
equal portions of the dough into 2 greased

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 2 1/2 C cups fine-milled pans. If you want the loaves to look fancy do
or medium-milled whole this: roll dough into 4 separate dough
wheat flour "snakes". Twist 2 of these together to make a
 3 7/8 C unbleached all- nice looking intertwined loaf. Let rise about
purpose white flour 45 minutes.
5. Brush tops of loaves with melted margarine
(keeps them from drying out) and dust with
cinnamon, uncooked oatmeal or white flour
(aesthetics). Bake in oven preheated to 375F
for around 35 minutes. When done, loaves
will sound hollow when tapped.

5. Prepare two of the following

a. Yeast biscuits
Yeast Biscuits
Ingredients Procedure
 1 package dry 1. Preheat oven to 400°F.
yeast 2. Open yeast packet and stir into the warm water to
 1/4 cup warm dissolve it. Allow it to sit until needed.
water 3. Combine flour, salt, sugar, baking powder, and baking
 2.5 cups all- soda into a mixing bowl. Mix well.
purpose flour 4. Cut the margarine into the dry mixture until it forms
 2 Tbsp sugar pea-sized clumps
 1 tsp salt 5. Add the vinegar to the soymilk and stir well (this is a
 1/2 tsp baking buttermilk substitute)
powder 6. Add the soymilk/vinegar and yeast/water mixtures to
 1/2 tsp baking the dough. Combine until it has an even consistency. It
soda will be sticky.
 1/2 cup 7. Roll the dough out onto a well-floured surface. Fold it
margarine over and roll it out again. Repeat for one minute.
 1 cup soymilk 8. Roll the dough out to a thickness of a half inch.

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 1 Tbsp vinegar 9. Using a biscuit cutter (or a juice glass), cut circles out
of the dough and place on a shallow, greased pan.
10. Bake for 10-12 minutes.

b. Unleavened bread
Communion Bread
Ingredients Procedure
 6 Tbsp cooking oil 1. Combine ingredients and mix well.
 3 Tbsp ice water 2. Roll the dough out into a thin sheet, about ¼
 ½ tsp salt inch thick.
 1 cup unbleached 3. Place dough on a cookie sheet
flour 4. Bake at 250°F
 ½ cup whole wheat
flour

c. Bread sticks
Bread Sticks
Ingredients Procedure
 2.5 cups bread 1. In a large bowl, sprinkle the yeast on the surface of the
flour warm water.
 1/2 tsp salt 2. Add the remaining ingredients and stir.
 1 tsp sugar 3. Remove the dough from the bowl and knead for one
 3 Tbsp olive minute on a well-floured surface.
oil 4. Let the dough rise for ten minutes
 1 cup warm 5. Preheat oven to 425°F
water 6. Form dough into twelve bread sticks
 1 packet yeast 7. Place bread sticks on a cookie sheet
8. Bake for 9-10 minutes

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 Serves 6 (two bread sticks per person)

d. Bagels
Simple Bagels
Ingredients Procedure
1. 4½ cups of flour 1. In a suitably sized bowl combine 1½ cups flour and
2. 2 packets of the two packets of yeast.
active dry yeast 2. Combine the 1½ cups of warm water, the sugar and
3. 1½ cups of the salt; then pour over the flour mixture.
water, at 110°F 3. Beat at low speed for about thirty seconds, scraping
4. 3 tablespoons of sides of bowl constantly.
sugar 4. Beat for three minutes on high speed.
5. 1 tablespoon of 5. Stir in as much of the remaining flour as you can
salt mix in. Turn out onto a lightly floured surface.
6. 1 gallon of 6. Knead in enough remaining flour to make a
water moderately stiff dough. Continue kneading until
7. 1 tablespoon of smooth and elastic; then cover and allow to rest for
sugar fifteen minutes.
7. Cut into twelve portions; then shape into smooth
balls. Punch a hole in the middle of each with a
floured finger. Pull gently to enlarge hole to about
two inches.
8. Place on a greased baking sheet; cover; and allow
to rise for twenty minutes.
9. Broil five inches from heat for about 90 seconds on
each side.
10. Heat 1 gallon water and 1 tablespoon sugar to
boiling; then reduce heat.
11. Cook bagels, about five at a time, for 8
minutes, turning once in the middle.
12. Drain and place on greased baking sheet.

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 13. Bake at 400°F for 25 minutes.

With thanks to http://www.bagelrecipes.net/simple-bagels.html - a

completely free source for recipes for bagels.

e. Vegetable bread
Vegetable Bread
Ingredients Procedure
 3/4 cup liquid egg
substitute
 1 cup vegetable oil 1. In a large bowl, combine zucchine, egg
 2 cups brown sugar, substitute, oil, brown sugar, and vanilla extract.
firmly packed Set aside.
 2 cups ground 2. In a separate bowl, combine flour, baking soda,
zucchini salt, baking powder, and cinnamon.
 2 Tbsp vanilla 3. Add the zucchini mixture.
extract 4. Stir until smooth.
 3 cups whole wheat 5. Add the nuts and fold them in.
flour 6. Pour the mixture into a loaf pan
 1 tsp baking soda 7. Bake at 325°F for 75 minutes.
 1 tsp salt
 1/4 tsp baking
powder
 3 tsp cinnamon
 1 cup chopped nuts

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 5. Explain why the use of baking powder and baking soda
should be avoided and why the mixture of milk, sugar,
and eggs is harmful to health.

Baking soda and baking powder

In The Ministry of Healing, Ellen White wrote that baking soda and
baking powder should not be used for making bread. She wrote,
"Soda causes inflammation of the stomach and often poisons the
entire system."

Milk, sugar, and eggs

When these ingredients are mixed and eaten, they ferment in the
abdomen, giving the same effect as alcohol products.

7. How do you test a cake for being done? How do you

keep a cake from "falling"?
You can test to see if a cake is done by inserting a toothpick or butter
knife carefully into the center of the cake. If it comes out clean
without any "cake goo" attached, then the cake is done.
You can keep a cake from falling by not introducing a cake to
temperatures drastically different from the oven too quickly and by
not slamming the door on the oven before the cake is done.

8. Prepare two of the following

a. Cake from basic ingredients (any flavor)
See the Wikibook Cookbook recipes for Cakes and Cupcakes.
Remember that you can use soymilk instead of cow's milk. In cake
recipes calling for eggs, you can substitute a half banana and a
quarter cup of apple sauce.

b. Cake from a mix (any flavor)

The best advice we can give here is to buy a mix and follow the
directions on the package. Cake mixes were introduced to the market
in the 1950s, though they were not initially well received. At that time,
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 the only thing the homemaker needed to do was add water, blend,
pour it in a pan, and bake. Marketeers determined that homemakers
did not like this because it did not feel enough like "homemade" so
they omitted powdered eggs from the mix and had the homemaker
add fresh eggs along with the water. As soon as this change was
made to the formulation, sales skyrocketed.
It should be noted however, that it is perhaps impossible to find a
cake mix that does not use either baking powder or baking soda, or
the combination of eggs, milk, and sugar (see requirement 6).
However, 3 tablespoons of water plus 1 tablespoon of either
cornstarch or ground flax seed makes a good egg-substitute.

c. Fruit or nut cake or loaf cake

Fruit Nut Cake
Ingredients Procedure
 4 ounces dark raisins  Soak the dried fruit in orange juice in the
 4 ounces mixed dried refrigerator overnight.
fruit (dates, cranberries,  Transfer the fruit to a pot containing 1⅔
or raisins) cups water
 8 ounces lightly toasted  Add sugar, applesauce, orange zest, and
and chopped nuts spices.
 1 cup orange juice  Bring to a boil, simmer for 5 minutes,
 1 cup packed brown and turn off the heat
sugar or maple syrup  Preheat oven to 350°F
 1⅔ cups water  Add lemon juice and vanilla to the fruit
 4 tablespoons mixture and allow it to cool to room
unsweetened applesauce temperature
 1/2 teaspoon salt  Grease a bundt pan
 1/4 tsp ground  Fold in the flour, baking soda, and nuts
cinnamon  Spoon the batter into the bundt pan and
 1/4 tsp cloves bake until a toothpick inserted into the
 1/4 tsp ginger center of the cake comes out clean. This
 1/4 tsp nutmeg can take anywhere from 40 minutes to an
hour.

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  3 cups unsifted  Cool for a few minutes, and then turn it
wholewheat pastry flour out onto a cooling rack.
or all-purpose flour  Dust the cake with powdered sugar.
 1 teaspoon baking soda
 2 tsps orange or lemon
zest
 1/2 tsp vanilla extract
 1 tsp lemon juice
 oil to grease the pan
 Powdered sugar to dust

d. Sponge cake
Sponge Cake
Ingredients Procedure
 2 cups self-raising 1. Preheat oven to 325°F
flour 2. Grease two pans and line them with baking
 1 tsp baking soda parchment
 1 cup sugar 3. Sift the flour, baking soda, and sugar into a
 1 cup vegetable oil large bowl
 1/2 cup orange 4. Using a second bowl, mix the oil, juice,
juice water, and vanilla extract with a whisk
 1/2 cup water 5. Pour the liquid ingredients into the dry
 1.5 tsp vanilla ingredients and beat until the mixture is
extract smooth.
 4 Tbsp fruit jam 6. Pour the batter into the two pans, and bake
(any flavor) for 30 minutes
 1.25 cups cream 7. Allow the cakes to cool in the pans, then
turn out onto a cooling rack.
8. Whip the cream
9. Sandwich the two layers together using the
jam and whipped cream.

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 10. Make one pie in each of the following categories

a. Baked, any fruit, including lemon

Berry Pie
Ingredients Procedure
 Double crust Double Crust
o 2 cups all-purpose flour
o 1/3 cup shortening 1. Cut the shortening into the flour until it
o 5-6 Tablespoons water is reduced to pea-sized chunks
 Pie filling 2. Add a tablespoon of water to the center,
o 5 cups blueberries, and mix it in with a fork. Move the
blackberries, dampened mix to the side and add
raspberries, or a mix of another tablespoon of water. Repeat
them (fresh or frozen) until you have used 5-6 tablespoons of
o 3/4 cup sugar water.
o 1/3 cup flour 3. Divide the dough in half, and form into
o 1.5 Tablespoons lemon
two equal-size balls.
juice 4. Lightly flour your work surface and roll
one dough ball out into a 12" circle.
5. Pick up the dough by wrapping it
around the rolling pin. Transport it to a
9" pie pan and lay it in, being careful to
not stretch the dough.
Pie filling

1. Mix the sugar, flour, and lemon juice in

a large mixing bowl.
2. Add the berries, and toss until they are
coated.
3. If the berries were frozen, allow them to
sit for 15-30 minutes (but don't let them
completely thaw).
4. Pour the filling into the pie pan
(previously lined with the bottom

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 crust). The filling will mound to an
alarming height, but do not worry - it
will compact as it bakes.
5. Roll out the top crust until you have
another 12" circle.
6. Pick up the top crust with the rolling pin
and carefully lay it over the berry
mound.
7. Pinch the edges to seal the top and
bottom crusts together.
8. Cut off any crust that extends over the
edge of the pie pan.
9. Make several slits in the top crust to
allow steam to escape. Be creative here.
10. Cover the pie with a sheet of
aluminium foil that has had a 6" circle
cut from the center. This will protect
the edges of the crust and keep them
from becoming overdone.
11. Bake at 375°F for 30 minutes
(fresh berries) or 50 minutes (frozen
berries)
12. Remove the aluminium foil and
bake an additional 20 minutes.
13. Place on a wire rack to cool.
14. Serve with a scoop of vanilla ice
cream.

See the Pie Section in the Wikibooks Cookbook for more recipes.
b. Unbaked (baked pie shell only), fresh fruit, gelatin, etc.

See the Banana Cream Pie recipe in the Wikibooks Cookbook.

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 11. Make and bake one recipe of cookies. Make one
recipe of refrigerator cookies. It is preferable to use
wholesome ingredients such as fruit, oatmeal, nuts, etc.

By definition, refrigerator cookies are made from a stiff dough that is

refrigerated to become even stiffer. The dough is typically shaped
into cylinders which are sliced into round cookies before baking.
Refrigerator cookies are any type of cookie where the dough needs
chilled before baking the cookies.
Examples of refrigerator cookies include:

 Gingerbread cookies
 Most "cookie cutter" cookies
 Some types of chocolate chip cookies.

11. Prepare recipe file for all of the items required

above and any others desired. See how many recipes
you can find using fruit without large amounts of sugar.
Try one of many recipe sites online such as recipesource.com. Or,
even better, use this as an opportunity to learn recipes that your
parents and grandparents have made over the years! Be sure that
you include your favorite recipes!

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 References:
Book:Adventist Youth Honors Answer Book/Honors
 Book:Adventist Youth Honors Answer Book
 Book:Adventist Youth Honors Answer Book/Skill Level 1
 Book:Adventist Youth Honors Answer Book/Honors Introduced in
1945
 Book:Adventist Youth Honors Answer Book/Household Arts
 Book:Adventist Youth Honors Answer Book/General Conference
 Book:Adventist Youth Honors Answer Book/Recipes
 Book:Adventist Youth Honors Answer Book/Completed Honors

Prepared By:
Ngedaa, Promise
6th July, 2022

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