Many underestimate the power of firm kneading technique when making homemade bread. Senior Jessica Mesple discovered the physical demand kneading bread dough calls for during cooking class, Oct. 14.

Home economics teacher, Sharon Scharf, not pictured, enjoys seeing her students exercise their muscles by working the dough for their yeast bread.

According to Scharf, it is important to know the difference between winter and soft wheat. Soft wheat, or all purpose flour, is used for cakes, cookies and muffins. However, for this particular project the home economics students used winter wheat, which is high in gluten (or protein). Scharf recommended the use of winter wheat for this particular project due to its light, airy effect on the baked items.

“The students are learning that bread making can make one ‘buff’ because of the mixing in of flour,” Scharf said. “they have begun to discover the ‘need to knead.'”

For more information on home ec, visit Savemart trip educates home ec, Dough boy and Cookie monster.