Colorado 4-H Project e-Record Selector

Project Resources >> 4-H Family Consumer Science Projects >> Foods And Nutrition >> Breads Unit

Specialty Foods >> Breads [ Units 11-14 ]

This unit is for member’s ages 8-18. In this project, you will explore the art of making bread. As you progress in this project, from the basic recipes to the more difficult products you will develop:

  • Appreciation of the nutritional value of breads and cereals
  • Understanding of the nutritional contribution of a variety of foods and the importance of enrichment and fortification of breads and cereals in the daily diet.
  • Understanding of the hows and whys of yeast breadmaking
  • Skills in preparing yeast products using good standards of workmanship
  • The ability to judge breads objectively and recognize desirable standards for yeast bread and rolls.
  • Appreciation of the importance and goodness of grain products in the diets of people around the world.
  • Skills in planning, purchasing, preparing and serving bread and grain products as a part of family meals and snacks.
  • Skills in suing bread to express creativity
Step 4:

The items listed below are your project requirements. Select each in turn to access a Word Document. Once you have your document, please save it to your hard drive or other media before entering information.

  1. Colorado 4-H Foods and Nutrition Project Tip Sheet
  2. 4-H Project E-Record for Family/Consumer Science and General Projects
  3. Bread Experiments as required from the Breads Manual -- coming soon

Colorado State Fair and Local County Fair Exhibit Requirements

General Exhibit Requirements:

Project Exhibit Rules for All Units

  1. Include a copy of the recipe used, attached securely to the e-record. No commercial mixes are to be used.
  2. Bring food items on sturdy white paper plates and/or covered heavy cardboard in a zip-lock bag for display of food exhibits when possible. Plates and pans will not be returned.
  3. Only completed e-records, supplements and canned goods will be returned.
  4. Food items that show signs of mold growth or otherwise would not be safe to eat at time of judging or that need refrigeration will not be accepted.

Breads Units 11-14

Unit 11
Exhibit will consist of the following:

  1. Completed e-Record with additional information from the bread experiments 1, 2, 3, 6 & 7 (what you did, what you observed and what you learned for each experiment on the page titled Specific Project Information). In addition, include the exhibit recipe presented in a sturdy binder/notebook.
  2. Enter all baking in the activity log of the e-Record. Include the number of times you baked, number of loaves or dozens.
  3. One loaf, any shape, batter yeast bread.

Unit 12
Exhibit will consist of the following:

  1. Completed e-Record with additional information from the bread experiments 4 and 5 (what you did, what you observed and what you learned for each experiment on the page titled Specific Project Information). In addition, include the exhibit recipe presented in a sturdy binder/notebook.
  2. Record all baking in the activity log of the e-Record. Include the number of times you baked, number of loaves or dozens.
  3. Four kneaded yeast rolls of one variety and shape

Unit 13
Exhibit will consist of the following:

  1. Completed e-Record with additional information from the bread experiments 8, 10 and 12 (what you did, what you observed and what you learned for each experiment on the page titled Specific Project Information). In addition, include the exhibit recipe presented in a sturdy binder/notebook.
  2. Enter all baking in the activity log of the e-Record. Include the number of times you baked, number of loaves or dozens.
  3. One standard size loaf kneaded yeast bread of any variety.

Unit 14 –Edible
Exhibit will consist of the following:

  1. Completed e-Record with additional information from the bread experiments 9 and 11 (what you did, what you observed and what you learned for each experiment on the page titled Specific Project Information). In addition, include the exhibit recipe presented in a sturdy binder/notebook.
  2. Enter all baking in the activity log of the e-Record. Include the number of times you baked, number of loaves or dozens.
  3. Creative yeast bread—Edible creative yeast bread (i.e. French bread, French braid, specialty breads such as Swedish tea-ring, bagels, Danish pastry, etc.)

Unit 14 –Non-edible
Exhibit will consist of the following:

  1. Completed e-Record with additional information from the bread experiments 9 and 11 (what you did, what you observed and what you learned for each experiment on the page titled Specific Project Information). In addition, include the exhibit recipe presented in a sturdy binder/notebook.
  2. Record all baking in the activity log of the e-Record. Include the number of times you baked, number of loaves or dozens.
  3. Non-edible bread product made from an edible recipe (i.e. bread baskets, centerpieces, etc.).

Additional Information:

Go to top of this page
Updated Friday, February 08, 2008.