The first meeting of the Badenoch 4-H Club was held on Oct. 21 at the home of Joan Law.
The roll call was “My favourite kind of bread.”
The manuals and recipe books were distributed. It was decided to name our club the “Badenoch Busy Bakers.”
Law explained the role of each ingredient in bread: yeast, flour, liquid, salt and sugar.
We talked about ways to help our club. Ideas included being a good listener to be able to follow the instructions, and to assist with clean up.
Lisa Bratina-DeJonge demonstrated how to make whole wheat twist loaf.
The members divided into pairs to make the bread. They took it home to rise and bake. Marion Hunter brought treats of cookies and squares.
The second meeting of the Badenoch Busy Bakers was held on Oct. 28 at Law’s home.
The roll call was to name one ingredient or one basic technique of breadmaking.
The club executives were nominated and elected as follows: president Nathan DeJonge, vice-president Brandon Bartlett, secretary Madison Bartlett and press reporter Sarah DeJonge.
Hunter passed around different kinds of flour that could be used in baking, including some gluten free options.
Law had prepared a large bowl of white bread dough earlier in the day. Hunter explained the process of fermentation in the first rising and then demonstrated the “punching down” of the dough.
Next, the members were each given a portion of the dough to knead. Once it had rested for a few minutes, they shaped the dough and prepared it to bring home for final rising and baking.
Members discussed the benefits and common misconceptions about bread. They also reviewed ways to boost the nutrient value of bread by adding nuts, seeds, dried fruit or using eggs or milk as the liquid.
For snack, Hunter brought banana bread and Sarah brought strawberry tea bread. Both were delicious.
Members closed the meeting with the 4-H pledge and were asked to try to make a loaf of bread from the recipe book before the next meeting.
submitted by Sarah DeJonge
