|Name: Making Bread||Area: Sensorial / Gustatory|
|Materials: Large bowl, 1/3 cup measure, flour, honey, tray, teaspoon measure (2), yeast, hot water, measuring cup, dish towels, paper, pencil, baking sheet, parchment paper, spatulas, food service trays, paper towels, salt, ¼ tsp., small bowl, bowls for mixing, plates, knives, cutting board, oven mitts, cooling rack, butter, jelly, oven, timer, quantity signs, recipe|
|Direct Aims: Concentration, Coordination, Independence, Order||Indirect Aims: Use hands to make a simple bread recipe|
|Preparation: Practical life activities||Age: Second year student|
PRESENTATION BY THE TEACHER:
The Montessori Lesson:
- Wash hands.
- Get one tray with a towel, spatula, and paper towel per group.
- Get one bowl and place it on the tray.
- Measure one scoop (1/3 cup) of flour into the bowl.
- Measure one scoop (1 tsp.) of yeast into the bowl.
- Measure two scoops (2 tsps.) of honey into the bowl.
- Pour a generous 1/3 cup (3 oz.) of hot water into a measuring cup.
- Pour the water into the bowl.
- Carry the tray with the bowl to the workspace.
- Use the spatula to stir all the ingredients in the bowl together until combined.
- Cover bowl with a kitchen towel.
- Mark whose bread and what time it is, and leave the bowl to rest covered for 30 minutes.
- After 30 minutes have passed, wash hands and return to the bread.
- Uncover the bowl and set aside the kitchen towel.
- Add two scoops (2/3 cup) of flour into the bowl.
- Add one scoop (1/4 tsp.) of salt into the bowl.
- Return with the tray and bowl to the workspace and stir the ingredients together until combined.
- Place the bowl on the workspace.
- Take the tray back to the large flour bowl and get a pinch of flour, sprinkling it on the tray.
- Return to the workspace.
- Pour the contents of the bowl onto the tray.
- Knead the dough together for 3-5 minutes, collecting the loose clumps and adding flour or water (tiny amounts) as needed for the dough to come together and be manageable.
- Using hands, flatten the dough as much as possible onto the tray.
- Roll the dough up like a rug and press the seam together.
- Press the ends of the dough in to help create the loaf shape.
- Place the loaf onto a large, parchment papered baking sheet, and note where the loaf is on the pan on a separate paper.
- Cover the loaf(ves) with a towel and let rise at least 30 minutes.
- Preheat the oven to 350 F.
- Bake the bread for 25-30 minutes, or until golden brown. Finished bread will sound hollow when you tap it.
- Remove the bread from the oven and allow it to cool for at least 5 minutes.
- Slice the bread and serve with butter and jelly.
Points of Emphasis:
- Following the steps of the recipe.
- Measuring accurately.
- Mixing completely.
- Kneading for 3-5 minutes.
- Letting the bread rise.
- Noticing the work of the yeast.
Control of Error:
- Size of measuring cups and ingredient containers.
- Adults present.
- Food service tray as a contained workspace.
WORK OF THE CHILD:
Points of Interest:
- Making edible food.
- The ingredients.
- Seeing the yeast work and the bread rise.
- Feeling the dough with their hands.
- The smell of the bread.
- The taste of the bread.
Points of Consciousness:
- “I can eat this bread that I made.”
- “The yeast makes the dough get bigger.”
- “The dough feels good in my hands.”
- “We roll the dough just like a rug.”
- “I can measure ingredients.”
- Too much of one ingredient: the dough is too crumbly or sticky.
- The bread doesn’t rise.
- The containers – dough spilling out of the bowl or off the tray.
Language: names of ingredients, sizes of measures, knead, dough, bread
Variations & Extensions:
- Add herbs to dough.
- Use a rolling pin to flatten the dough.
- Works well as a whole class activity using groups of three.
- Needs two adults for support (i.e. assistant and parent volunteer)
**Views expressed in this post are my own and not necessarily shared by Millhopper Montessori School.