(NAPSA)—The next treat you bake could be more than delicious—it may be food for thought, too. That’s because baking isn’t just a fun way to bring the family together, it can be a good way to teach children skills ranging from math and science to reading and organizing. Whetherit’s to celebrate Bake For Family Fun Month (February) or any other time of year, the kitchen can be a great place for everyone to get together and prac- tice teamwork. One of the best waysto get children involved in the baking process is to bake with yeast dough. It’s fun to play with, easy to make and canalso inspire TY) creativity in kids. “IT have found that children love to touch, play and feel dough, espe- cially kneading it and smackingit Children’s Raisin Buns can be a sweet, fun treat the whole family can bake—and eat. Sarah Philips, founder of the Web site www.baking91l.com and have to use your fingertips to ease the dough out. A resting period sugar, salt, and 2 cups flour. Beat 2 minutes at medium From Recipe Disasters.” She offers these tips for baking with yeast: When the dough has doubled and shape. ing bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in raisins and enough remaining down from the first rise,” says author of “Baking 9-1-1: Rescue in size, gently take off the cover- ing material (usually plastic wrap) and try not to pull on the dough. If it gets stuck on the underside of the wrap, ever so gently separate the two. Deflate the dough by push- ing your fist straight through its center. Don’t beat the dough. You will hear a “fiss” as the carbon dioxide is released and the dough deflates. Don’t tear or pull on the dough or you will tear the gluten strands and release too much of the air, carbon dioxide and alcohol needed for oven rise and makes the dough easier to handle If you want to cook up some delicious family fun in your kitchen, try this tested recipe for Children’s Raisin Buns. Children’s Raisin Buns Makes 24 rolls % cup warm water(100 to 110 F) 2 envelopes Fleischmann’s Active Dry Yeast 144 cups warm milk (100 to 110 F) ‘2 cup butter or margarine, softened 1 cup sugar 1 teaspoonsalt flavor. 6 to 6% cupsall-purpose of the dough into the center of the bowl and tip the bowl sideways so the dough falls out onto the clean 1 cup raisins e After deflating, pull the sides countertop. The dough should have enough oil in it to keep it from sticking, but sometimes you flour 1 large egg Place water in large bowl. Sprinkle in yeast; stir until dissolved. Add milk, butter, speed of electric mixer, scrap- flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Punch dough down; roll to %-inch thickness. Cut with 2- inch biscuit cutter; place on greased baking sheets. Knead together trimmings; re-roll and cut. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Bake at 375 F for 15 to 20 minutes or until done. Remove from sheets; cool on wire racks. For more tips and recipes you and your children can make together, visit Fleischmann’s Yeast at www.breadworld.com.
