Bread Making at Hayesville High School

(Updated: Oct. 24, 2022, 9:14 a.m.)

Kim Terrell, FCS Agent, recently visited Mrs. Rhinehardt's Foods 1 and Foods 2 classes at Hayesville High School to discuss the science of bread making.  Students learned about the different leavening agents, including live active yeast and chemical leavening agents, baking soda and powder.  After the food science lesson, students were able to participate in making pumpkin quick bread muffins.

Students add a liquid pumpkin mixture to dry baking ingredients.
Two students mix ingredients for bread in a glass bowl.
One student holds a bowl while another scrapes it empty.
Two students use measuring cups to fill empty muffin tins with batter.
Students measure dry ingredients for use in baking.
Two students add wet ingredients for pumpkin bread to a mixing bowl.
A student measures out dry ingredients from an air tight container.
A student mixes the wet and dry ingredients for pumpkin bread.
Baked pumpkin bread muffins in a tin.
Pumpkin bread muffins that have been covered in powered sugar.
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