Elsie & Willa's 5/6/20 Baking Tutorials

Elsie '20 & Willa '20

Our project involves three baking tutorial videos. One is bread, as this is something a lot of people have had to learn to make from scratch what with shoppers stocking up for quarantine. We show how making bread may seem intimidating but is actually very simple and doesn't require too many ingredients that most people will already have in their kitchens. The second video is on mug cakes, something a little more fun, but still doable. We hope that people will try these recipes from home and add a little more fun to this scary time.

Funfetti Mug Cake

As part of their Creativity Activity Service (C.A.S.) Project, Elsie ‘20 and Willa ‘20 explain how to make a Funfetti Mug Cake! The ingredients are as follows:

Mug
Fork/spoon
4 tbsp all-purpose flour
2 tsp granulated white sugar
½ tsp baking powder
3 tbsp fat-free milk
⅛ tsp vanilla extract
½ tbsp vegetable oil
1½ tsp sprinkles

Directions

Add 4 tablespoons of all-purpose flour into a mug.
Add 2 teaspoons of granulated white sugar to the mug.
Add ¼ tsp of baking powder into the mug.
Add 3 tablespoons of fat-free milk to the mug.
Add ⅛ teaspoon of vanilla extract to the mug.
Add ½ tablespoons of vegetable oil to the mug.
Mix thoroughly, then add 1½ teaspoons of sprinkles to the mug.
Microwave for about 1 minute, or until it looks done.
Let it cool, then enjoy!

Peanut Butter Mug Cake

As part of their Creativity Activity Service (C.A.S.) Project, Elsie ‘20 and Willa ‘20 explain how to make a Peanut-Butter Mug Cake! The ingredients are as follows:

Mug
Fork/spoon
2 tbsp all-purpose flour
½ tsp baking powder
2½ tbsp of honey or maple syrup
1½ tbsp vegetable oil
2 tbsp milk
1 tsp vanilla
1 egg
2 tbsp of peanut butter

Directions

Add 2 tablespoons of all-purpose flour into a mug.
Add ½ teaspoon of baking powder into the mug. Mix with the flour using a fork or spoon.
Add 2½ tablespoons of honey or maple syrup to the mug.
Add 1½ tablespoons of vegetable oil to the mug.
Add 2 tablespoons of milk to the mug.
Add 1 teaspoon of vanilla to the mug.
Add 1 egg (unwhisked) to the mug.
Add 2 tablespoons of peanut butter to the mug.
Mix thoroughly, then add a handful of chocolate chips.
Microwave for 2 minutes, or until it looks done.
Let it cool, then enjoy!

Dutch Oven No-Knead Bread

As part of their Creativity Activity Service (C.A.S.) Project, Elsie ‘20 and Willa ‘20 explain how to make no-knead Dutch oven bread! The ingredients are as follows:

2 cups lukewarm water
1 envelope active dry yeast
4 cups all-purpose flour (plus more for dusting)
1 1/2 tsp salt
1 tsp olive oil
*Prep time: 5 to 6 hours
*Cook time: 45 minutes

Instructions:

Warm your water in the microwave for about 40 seconds until lukewarm. The water should not feel too hot that you can’t test the temperature with you finger. If it’s too warm, let it cool down slightly, otherwise it will kill you yeast. Sprinkle the sugar into your water, followed by the packet of yeast. Stir this mixture with a fork or small whisk to dissolve the sugar and coat the yeast with your lukewarm water. Let this sit for about 10 minutes, and it should get nice and foamy. If you yeast does not foam up, it may be expired, or your water may have been too hot or too cold. In this case, you’ll need to start again, otherwise your bread will not rise.
While you let you yeast rest, combine your flour and salt in a large bowl. Create a well in the center of this mixture into which you will pour your yeast.
Once you have combined your dry and wet ingredients, use your hand (or a wooden spoon) to mix everything together. Your dough will be quite sticky but that’s okay! Form your dough into a messy ball (it won’t be perfect) and then leave it be; you don’t want to mess with it so much. Let the dough sit with a dish towel over the bowl for about 1 1/2 to 2 hours in a warm place (such as on your stove) to allow the dough to rise. If you feel that your dough is not rising fast enough or at all, turn on your stove to a low setting to make your kitchen warmer.
Once your dough has doubled in size uncover it and poke it lightly in different places. If your dough has proofed for long enough, it should slowly deflate as you do this. Take a wooden spoon or spatula (or just use your hands) and pull outside sections of your dough to its center. Rotate the bowl until all sides of the dough have been pulled away from the bowl and folded into themselves (see video). Then cover your dough once again and allow it to rise for another 1 1/2 to 2 hours.
You dough should have doubled in size again. This time gently transfer the dough onto a floured surface. Again, your dough will be very sticky, making it slightly hard to handle, but that’s as expected! Sprinkle some more flour on top of your dough and then gently shape it into a loaf. Pick up your dough and fold it under itself several times to form a ball. This will create a sort of seam at the bottom of your dough. Then, place your dough into an oiled and floured bowl, seam-side down. Cover it once again and let the dough rise for just 1 hour.
Meanwhile, preheat your oven to 450℉. Place your dutch oven cooking pot into the oven, with the lid on (your oven does not need to be up to temperature before you put your pot in). Keep your pot in the oven until your dough is done rising.
After an hour, take the pot out of the oven (be careful it will be very hot!). Turn your risen dough out onto a floured surface and place it carefully into the pot. This time the seam-side should be facing up. Put the lid back onto the pot and place in the oven for 30 minutes.
After 30 minutes, take the lid off the pot and cook for an additionally 15 minutes.
After the full 45 minutes take your pot out of the oven. In order to make sure your bread is down, tap the bottom with your finger and it should sound hollow.
Turn your bread out onto a cutting board and cover with a dish towel for 10 minutes.
Finally, cut and enjoy!

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