Illustration Assignment

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Composition II

Illustration Essay

16 October 2015

How to Make Whole Wheat Garden Herb Bread

Bread baking is a centuries-old tradition producing one of the most beloved and satisfying food staples on earth. Bread can be eaten plain with butter or cheese, or used as a base for other dishes, such as bread pudding. Some of the most popular benefits of bread baking are the wonderful wholesome smell that emanates from the oven and the rich flavor of a hot slice with melted butter on top. Healthy diets include bread as an important staple, especially whole wheat bread, since it is less refined and possesses more nutrients. Joanne Slavin of the University of Minnesota’s Department of Food Science and Nutrition writes that “whole grains are rich in many components…that have been linked to the reduced risk of CHD, cancer, DM, obesity and other chronic diseases. Most of the protective components are found in the germ and bran, which are reduced in the grain-refining process” (107). A lovely braided loaf of Whole Wheat Garden Bread using traditional household ingredients can easily be produced by the advanced baker using three stages: mixing and kneading; braiding, rising, and baking; and basting and serving . Comment by Author: Effective use of a signal phrase. Comment by Author: Explains the author’s credibility. Comment by Author: The source has page numbers, so the page number after the part taken from the source is correctly placed. Comment by Author: Good thesis. Each component in the thesis has a matching body paragraph. Be sure your thesis aligns with the organization of your body paragraphs. For instance, if you discuss gathering ingredients in the first body paragraph and preparing and serving in the next two body paragraphs respectively, your thesis should reflect those ideas. For example, a thesis for a paper setup this way might read, "Making ice cream is perfect for novice chefs because the recipe only requires a couple of dairy products and flavorings which are easily combined in an ice cream maker and served any number of ways."

The first stage of bread baking is the formative part of the recipe: mixing the ingredients and kneading the dough. This is the most significant part of the bread-baking process—when you actually form the essence of your loaf and establish its formation. Chef Didier Rosada, Pastry Chef Instructor at The French Pastry School in Chicago recognizes this when he writes that “mixing is the first mandatory step to produce bread, [and] a lot of attention must be given to this stage of the baking process” (21). With this in mind, take a large stainless steel bowl, and combine 1½ cups of whole wheat flour, 3 tablespoons of sugar, 2 packages of yeast, 7 teaspoons of Italian seasoning, and 1½ teaspoons salt. During the mixing process, heat up ¾ cup of milk, ½ cup of water, and ¼ cup of butter until the butter is melted. Then, add the mixed dry ingredients to the warm wet ingredients, and stir the mixture until everything is moist. Crack an egg and drop it in, and beat the mixture until smooth. Next, stir in just enough whole wheat flour to form a good dough consistency. It needs to be not too wet, but not too dry—just when the mixture begins to feel less sticky and slightly more hand-workable. Place a thin layer of flour over a counter area and then knead the dough until it becomes smooth. Then let it rest for 10 minutes. The first stage of the bread-baking journey is complete—the ingredients have been mixed to make a smooth dough ball and kneaded to the perfect texture.

Now that the dough has rested, it is time begin the second and more creative stage of bread baking: braiding the dough, letting it rise to the desired size, and baking the loaf. Divide the dough into three equal parts, and shape each third into a 15-inch-long rope. Unite all three portions at one end and carefully begin to make a braid, placing alternating outside strands into the middle. Do not rush the braiding process, and try not to break the strands while maneuvering them. Adjust the look as needed when it is finished. After the braid is satisfactory, place it on a buttered stainless steel pan or sheet. Cover it with a cloth and let it rise in a warm room for approximately 20 minutes, or until it reaches the desired size. Remove the cloth and place the pan into an oven at 375 degrees Fahrenheit. Set a timer for 10-15 minutes. The braided loaf has now risen and been placed in the oven; there is only one more stage until the bread is finished. Comment by Author: Strong organization. Be sure to break this essay up into steps/subtopics. For example, if you are illustrating a recipe, you might organize three body paragraphs into preparation, cooking, and serving. On the other hand, if you are illustrating your ideal work environment, you would want to focus on illustrating one subtopic per body paragraph that contributes to your ideal work environment and why. This same guideline also applies to any of the other topic options. Comment by Author: Good use of action verbs on a consistent basis.

After the loaf has set in the oven for 10-15 minutes, it will be time for the third and final stage, consisting of brushing it with a finishing topcoat of melted butter and herbs and serving. Check on the bread after 10 minutes in the oven. Since all ovens are a little different, the bread may be done. A rich golden brown color indicates it is ready to be taken out of the oven. Set the hot pan on a trivet to cool, and melt 1 tablespoon of butter and ⅛ teaspoon of Italian seasoning on a stove or in the microwave. Use a basting brush to cover the top of the loaf with a smooth, shiny finish and colorful herbs. The bread has now been baked and sealed with butter, yielding the finished product—an aesthetically pleasing and wholesome loaf. To serve, slice the bread while it is still hot from the oven and present it with butter or jam alongside a main dish. This bread will not only fill the dining room with a delicious, mouth-watering smell, but also provide an attractive decoration for the table, with its shiny butter-brushed braid. Comment by Author: Two words that are commonly, but mistakenly used for “because” are “as” and “since,” but there are others such as “being.” If you can replace “as” or another similar substitution with “because” and keep the same meaning, please do so. Remember, “as” means “at the same time,” so if your “as” represents this phrase, you can leave the term as is. Additionally, please note that “since” should be used only when you reference a time in the past: “since yesterday,” “since they began construction,” etc. Therefore, please make these changes where applicable. IMPORTANT: If you have a comma before any of these terms, no matter the meaning, please omit the comma. A comma should never precede an “as,” “because,” or similar clause. Comment by Author: Good use of a comma to separate two independent clauses where implied “you” is the subject on both sides.

Just a few ingredients and a series of mixing, kneading, braiding, setting, baking, and brushing produce a beautiful loaf of Whole Wheat Herb Bread fit for any well-furnished Thanksgiving table. Once this recipe has been accomplished multiple times with satisfaction, try adding other creative ingredients, such as cranberries, nuts, or chocolate chips (Rosada 24). A basic herb bread recipe is suitable for a side to complicated entrees; dessert bread can stand on its own. Variance in bread baking helps to keep all the recipes welcome when they are served. However, whatever the style or complexity, whole wheat bread will always provide the same wonderful advantages it has for centuries: health, beauty, and satisfaction in edible form. Comment by Author: Great conclusion that not only summarizes the steps, but it also offers a final thought, such as an ingredient variation. Storage tips and the like would be other options for developing the conclusion after summarizing/synthesizing the steps.

Works Cited

Rosada, Didier. “Baking 101: Mixing and Techniques – Part I.” Bread Lines 19:2 (2011): 21-24. The Bread Bakers Guild of America. PDF file.

Slavin, Joanne. “Whole Grains and Human Health.” Nutrition Research Reviews 17.1 (2004): 99-110. CambridgeUP. Web. 13 Oct. 2015.