This document provides instructions for making bread in 10 steps. It begins with an introduction on the benefits of making bread at home including cost savings, healthiness, and relaxation. The 10 steps include: 1) gathering ingredients and equipment, 2) mixing dry and wet ingredients, 3) fermentation to allow the dough to rise, 4) punching down the dough, 5) bench rest, 6) shaping the dough, 7) placing dough in pans, 8) proofing to allow final rise, 9) baking, and 10) cooling the finished bread. The document includes a sample bread recipe and details each step of the bread making process.

1. Christina Rolle
HRD 647
Introduction to Instructional Design
Presentation Topic
How To Make Bread
Professor: Dr. Lyndon Godsall

2. Bread is a very frequently used
breadbasket item in homes across
the world. It is used
during:
Breakfast - As French Toast
Lunch – As a Sandwich
 Dinner - As stuffing for a turkey
Introduction

3. Learning how to make bread
is more
Cost effective
A healthier choice for your
family
Relaxing task
Introduction

4. Understand the Steps to
Making Bread
Objective

5. Measuring
Ingredients
Gathering
Equipment
 Measuring cups,
and spoons
 Mixing bowls
 Pre-heat oven
 Bread pan (lightly
greased)
Recipe
 Read the recipe
from start to finish
Step 1 MISE EN PLACE

6. Ingredients Amount
 All purpose flour
 Granulated sugar
White Loaf Bread
Yield: 2 Loaf Pans
 Salt
 Yeast
 Butter
 Water
 2 ½ cups
 2 tablespoons
 2 teaspoons
 2 ½ teaspoons
 ¼ cup
 1 ¼ cup

7.  2 WAYS  Combine dry ingredients
STEP 2 MIXING
in the mixing bowl.
 Add butter, mix until
mixture looks like bread
crumbs.
 Gradually add your water.
 Mix to a smooth elastic
dough

8.  Place developed
dough in a lightly
greased mixing bowl
 Cover and let it rise
for 60 to 90 minutes
in a warm place (on
top of fridge)
 Fermentation is
complete when dough
doubles in size
STEP 3
FERMENTATION

9.  Expels old CO2
gases allowing
new gases to form
 Redistributes
nutrients for yeast
 Even the amount
of temperature
helps achieve
uniformity
STEP 4 PUNCHING

10.  Allowing the dough
to relax in
preparation for
shaping
 This helps shaping
the dough easier to
handle
STEP 5 BENCHING

11.  Roll up bread into a
jelly roll shape
 Dough should be
◦ UNIFORM
◦ SMOOTH
 Pinch the seams
close
STEP 6 SHAPING

12.  Place loaf in pan
seam side down
 For even rise make
sure that you
choose the right
pan size for dough
amount. The ends
of the loaf should
touch the ends of
the pan
STEP 7 PANNING

13.  Cover the pan, and
let the dough rise
for 60 to 90
minutes.
 Until it's crowned 1"
to 1 1/2" over the
rim of the pan.
STEP 8
PROOFING

14.  Preheat oven to
350˚F and then
place the pan in the
oven to bake. Bake
the bread for 30 -
40 minutes until
golden brown
STEP 9 BAKING

15.  Remove the bread
from the oven, and
turn it out onto a
rack to cool.
 If you want to fully
taste the flavor of the
bread, it's best to let
it cool completely by
allowing it to cool at
room temperature on
a cooling rack.
STEP 10 COOLING

16. QUESTION & ANSWER