Food & Recipes

Healthy Choices: Whole Wheat Bread

by Wei Xiang Liang Wu (June 2024)

You shouldn't eat too much white bread because it is a processed food. It has low fiber, and fiber is what makes you feel full. White bread also contains a lot of added sugar. You don't get 100% of the carbs, but you do get 100% of the calories. Therefore, white bread can be very unhealthy. A better option, similar to white bread, is whole wheat bread. Eating whole wheat bread can make you fuller than white bread. You can still eat white bread; just don't eat too much. If you eat too much you can get high blood sugar and if you have high blood sugar you can get kidney problems, heart disease and diabetes. Whole wheat bread has more fiber, fewer calories, is less processed, and is overall healthier than white bread. 

If you want to make some whole wheat bread, below is a recipe.

Whole Wheat Bread Recipe

Ingredients:

Recipe:

Prepare Ingredients

Mix the flour, salt, and 1 2/3 cups of water. Cover and let the dough hydrate for 20-60 minutes or longer.

Yeast Activation

Mix the instant yeast with a pinch of sugar and about 2-3 tablespoons of warm water. Let sit for 5 minutes. 

Dough Mixing

Pour the activated yeast over the hydrated dough. Mix thoroughly by kneading. Mark the initial dough level in the bowl.

First Rise

Stretch and fold the dough gently on a damp surface. Let it rest for 20 minutes covered, then repeat the folding and let rise until roughly doubled in size. This can take 20 minutes in warm locations to 2 hours in cool locations.

Oven Preheating

Start preheating your oven and baking vessel to 500°F towards the end of the first rise.

Shaping and Second Rise

Turn the dough onto a floured surface, shape it into a tight ball, and let rest covered for 15-20 minutes. Shape again as needed. Let the shaped dough rise, covered, for 15-30 minutes.

Baking

Flip the dough onto parchment paper or into your heated baking vessel. Score the top, then bake:

Cooling

The bread is done when it reaches an internal temperature above 205°F and sounds hollow when tapped. Let cool for a few hours before slicing.

Breakfast Battle: Pancakes vs. Waffles

by the Editors & Anson Gong (Mar. 2024)

School News Pancakes or Waffles-1.mp4

Third-grader Anson Gong extended a tasty debate to the Middle School news team – which is better, waffles or pancakes? 

Anson showed our team a cool survey from his class, and guess what? Pancakes got 8 votes, and waffles got 5! Pancakes won in his class, but Anson wants to know what everyone else in our school thinks.

Now, the school news team is teaming up with Anson to ask the whole school about their breakfast favorite. 

Are you Team Pancake or Team Waffle?  

Click Here To Vote

The results will be in soon. 

Stay tuned, and get ready to make your breakfast choice heard – it's going to be delicious! 

Quick Banana-Walnut Bread

by Gabriella Galati 

(Feb. 2024)

Ingredients:


- 1 1/4 cups unbleached all-purpose flour

- 1 teaspoon baking soda

- 1/2 teaspoon fine salt

- 2 large eggs, at room temperature

- 1/2 teaspoon vanilla extract

- 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan

- 1 cup sugar

- 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)

- 1/2 cup toasted walnut pieces

Recipe:


Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan. In a bowl, whisk 1 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Mix 1/2 cup room temperature butter with 1 cup sugar until fluffy. Add 2 eggs one at a time, then stir in 1/2 tsp vanilla. Gradually mix in dry ingredients. Fold in 1 cup mashed ripe bananas and 1/2 cup toasted walnut pieces. Pour into the prepared pan. Bake for 60-70 minutes until a toothpick comes out clean. Cool for 15 minutes, then transfer to a wire rack. 


Slice and enjoy the moist and flavorful Banana Walnut Bread, perfect for any time of day!