Recipe For honey yeast "rolls"

Materials:

one sandwich bag

measure spoons

wax paper

tape

cupcake paper

cupcake tin

Ingredients:

¼ cup Flour

½ tsp. Salt

¼ tsp. Yeast

½ Tbsp room temperature Butter

1 tsp. Honey

½ tsp. Sugar

½ Tbsp Water

Procedure:

Make the Dough: In a bag add flour,yeast and salt and combine

Add 120-130 degree water in the bag of dry ingredients leave to rise for 10 minutes

After 10 minutes add flour onto wax paper and pour mixture and knead for one minute

During the one minute flatten the dough to add honey and mix it in

Then put the dough in any size cupcake holder (optional- we added honey for a finish topping)

Then cook in the oven at 375° for 15min and enjoy!!

The deep meaning of our special recipe:

First We added sugar and honey as sweeteners for the bread and it also aids in the alcoholic fermentation process by adding sugar/glucose for the yeast. Second we added salt to improve the taste and also to act as a leavener. The sugar also acts as a leavener and including the flour.The flour is important to the bread because it contains wheat which is made up of 70% glucose and yeast needs glucose and sugars to go through alcoholic fermentation. Flour also contains proteins which is important in the bread making process because it provides structure to the bread so that it is not soupy and doesn't fall over. Overall these ingredients were added to give the bread a sweet taste and a golden brown appearance. However, these ingredients made the bread taste very bland and have no taste. The only good thing was the top where there was golden brown where the honey had been. I would not recommend this recipe to others, this was simply a fun science lab created by a group of teenagers. 5/10 we would not recommend. Thanks

At the beginning the bread was 2 inches in width 1 inch in height. We left the dough under direct light for 30 minutes and at the end of the rising the bread was 1.5 inches in height 2.5 inches in width. This shows that the bread rose made improvement, and changed.

C6H12O6 + 6O2 -------------------> 6CO2 + 6H2O + ~38 ATP : This is the equation for cellular respiration, this process takes place in the mitochondria of the cell. This process isn’t important in bread making because it can be done. This process is aerobic and the process in bread making is anaerobic (alcoholic fermentation). We use plants to make bread such as wheat. These plants all get their energy from photosynthesis. In photosynthesis plants make glucose which can then be found in the ground up plants in the bread.Next is yeast V. humans. Yeast only use anaerobic respiration because they cannot undergo aerobic respiration. However humans can undergo both aerobic and anaerobic respiration. When using yeast to make bread they undergo alcoholic fermentation which is also anaerobic fermentation which in time emits carbon dioxide gases from the bread which causes the bread to rise, that is why having yeast is important. This is also how bread making falls into the carbon cycle. When the bread is rising it causes carbon dioxide to be formed and that carbon dioxide may go back into the air and become apart of the carbon cycle once more.

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