For my third dish for cooking at home, I decided to try to make homemade bread. I was really excited when I opened my pantry and saw yeast, because I’ve always wanted to make homemade bread. I looked up a recipe that was by the same brand as the yeast, and began. I mixed together all my ingredients and started to knead the dough for 10 minuets. I let that sit for 10 minuets whilst being covered. After the 10 minuets were up I cut the dough in half and with one half I put it into the bread pan, and with the other I decided to braid it because I saw it online and it looked kind of cool I guess. I covered both of those and let it sit for 1 hour and 30 minuets. After waiting a long time it was finally time to put the bread in the oven! 30 minuets later it was done.
If I were to make this dish again, I would make two bread loafs and not one braided one, the reason being is that the bread one was more fluffy, and I could make more things with it.
A challenge I had while making this dish was the kneading. It hurt my wrists a bit, much like the doughnuts. I overcame this by taking a little break.
My greatest success was how soft and fluffy the loaf was.
I am most proud of how it tastes; compared to store bought bread, it is incomparable because the homemade bread tastes so much better.
For my second dish that I cooked during the quarantine, I decided to make a spinach dip that was in the cook book my grandma gave to our family. I altered the recipe a little bit because I wanted to make a cold dip, instead of a baked one. I started by putting my bacon on a pan and leaving that to cook, whilst it was cooking I started mixing together my base of cream cheese, sour cream, and mayo; I also started cutting up everything I was adding into the dip into small pieces. Once the bacon was all cooked I then added all the ingredients into my base and began to mix. I put the dip in the fridge over night. The next day I cut up sourdough bread and got my family to try it.
If I were to make this dish again I wouldn’t change anything because my family has been making it for years and its good the way it is.
I didn’t really have any challenges while I was making it because its a very simple dish. I guess the only thing that I could think of is I had to take a break while cutting the onions because my eyes were burning.
My greatest success was the flavor, since I let it sit in the fridge for 24 hours the flavors really came out more.
I am most proud that I did this very quickly. I have made this many times, but this time it took me around 15 minuets to do everything.
Four the first week of this unit, I made glazed doughnuts and cinnamon sugar mini doughnuts. They were delicious! I started off by activating the yeast in warm water, similar to what we did with the bagel recipe. I then mixed all of our ingredients together and kneaded the dough for 10 mins, my wrists were very sore. I left it to sit for a while and then went on to rolling the dough out until it was half an inch thick. After that, I took 2 different size cookie cutters and cut the dough as if it was a cookie. I use the cut out middle pieces in the big doughnuts to make mini ones. I let those sit, then I cooked them in oil, made the glaze, and dipped the doughnuts in.
If I were to make this dish again, I would change the glaze. I didn’t enjoy it that much, even though it was all icing sugar, I didn’t find it that sweet. The cinnamon sugar ones were really good though.
A challenge I had whilst making these doughnuts were kneading them for that long by myself. I overcame this challenge by taking a 1 min break at the 5 minuet mark.
My greatest success in baking these were the shape. I thought that when I would cook them their perfect shape would morph, but I was wrong. They stayed their shape perfectly.
I am most proud of baking for my family, I rarely get to because of all the extracurricular activities I do outside and inside of school, and because my parents and brother both work a lot. So baking for them is something I’ve really never done before. They all enjoyed the doughnuts.