THIRD GRADE WINTER WORK 159 



What article of food is most common? Mention the dif- 

 ferent forms in which bread is made. Discuss loaves, rolls, 

 biscuits, etc. From what is bread made ? Discuss bread made 

 from other than wheat flour, e.g. graham, corn, rye, etc. 



Where is each kind used most commonly ? Why do they 

 eat so much corn bread in the Southern states? Where is 

 a great wheat region? In some countries of Europe they 

 raise much rye, and that kind of bread is eaten there. 



Discuss bread making as done at home, describing each 

 step, and as far as possible giving reasons for it. Bring to 

 school a small glass of yeast, and show how the bubbles of 

 gas are formed and how they make the bread light. 



Experiment. Drop a small portion of baking powder 

 into a glass of clear cold water. Watch the bubbles form 

 and rise until the powder all disappears. How does 

 water affect baking powder? 



How do you think the moisture in the dough will affect 

 the powder in it ? Will the bubbles rise through the dough 

 as they do through the water ? What effect will they have 

 upon the dough ? Why should the baking powder be mixed 

 thoroughly with the flour ? What makes' the bread light ? 



If convenient, make some small baking powder biscuits and 

 bake them on the stove in school. Note change in size while 

 baking. Why should baking powder be kept cool and dry? 

 Lead pupils to make a recipe for bread making, or write a 

 description of how it is done. 



Visit a bakery, and note how uniform are all the propor- 

 tions of the ingredients used, the temperature of the oven, 

 the time required to bake the bread, the cleanliness of the 

 workmen and utensils used, the uniform weight and shape 

 of the loaves, etc., and how the public is served with 

 bread. 



