About Let's Bake Quick Breads
Let’s Bake Quick Breads is an independent project that delivers an interactive and enriching experience for youth and parents alike, fostering a love for baking and inspiring potential future careers in the kitchen and beyond.
Over the 12 weeks, youth will immerse themselves in the art of crafting seven distinct quick breads, including whole wheat waffles, pancakes, pear and walnut muffins, muffins your way, southern corn bread, pumpkin bread (complete with an almond flour comparison loaf), and strawberry bread (featuring an applesauce substitution for oil in a loaf).
Participants will not only gain practical skills but also delve into the world of baking, learning about the benefits of using grains, understanding the wheat kernel's components, and creating unique muffin recipes. The project also explores baking without gluten, the roles of various ingredients, and even includes experimentation with ingredient substitutions, such as using applesauce instead of vegetable oil.
As a special bonus, youth will have the opportunity to explore potential careers in the culinary field, including roles like chef, baker, new food product developer, food scientist, and dietitian.
What to Expect
The heart of the project lies in five video presentations aligned with the guidebook "Let’s Bake Quick Breads.” These videos cover a range of topics, from the introduction to quick bread baking to detailed discussions on ingredients, their functions, and even an exploration of potential careers in the kitchen and bakeshop.
The video presentations are structured as follows:
- Introduction to Let’s Bake Quick Breads
- Quick Breads Basics
- Corn Bread; Ingredients and Functions; Careers Discussion
- Ingredient Substitutions for Pumpkin Bread and Strawberry Loaf; Introduction to Sensory Attributes
- Comparison Presentation of Side-by-Side Quick Bread Loaves with a Focus on Ingredient Substitutions
Your local county Extension office offers additional 4-H programming. Learn more about local opportunities.
