Makin' it Monday! .... Bread

Bread in a Bag

There’s nothing quite like the smell of freshly baked bread. Bread in a Bag is an activity perfect for learning at home. Make the following connections to curriculum:

• K-2nd Grade: Pair this activity with the lesson The Little Red Hen to explore wheat production and bread making. 

Flour is made by grinding up wheat... where does wheat come from?

• 3rd-5th Grade: Make 2 loaves of bread. Do a science experiment and change one variable to see how it impacts the end result. For example, compare regular vs. quick-rising yeast or allow one loaf to rise in an extra warm place and the other in a cooler place.

Why is science important to the production of our food?

• 6th-8th Grade: Research careers in the area of food science. How are science and the production of food related? Watch videos from IFT's (Institute of Food Technologists) Day in the Life of a Food Scientist playlist.

What are examples of careers in food science and why are they important to our food supply?

• 9-12th Grade: Explore the phenomenon of what makes bread dough rise. Research alcoholic fermentation and its connection to cellular respiration using the Food Science: Bread Dough Challenge lesson. You can also read about the History of Yeast.

How does the processing of food (making flour into bread) add value to agricultural goods?

To find more resources adapted to online learning, visit our eLearning website.