First, we got into research groups. My group included Leo, David, Volaria, Julian, and myself (Julie). Julian came later because he was on holiday. We researched 3 kinds of bread; strawberry bread, sprouted sourdough cornbread, and yeast pumpkin bread. We had to record the ingredients, website where we found our information, country of origin, nutritional values, and why the bread is important to the culture. The challenge was finding the right bread. Because strawberry bread was kind of like cake, David was allergic to pumpkin, and sourdough bread took about a week to make. So we decided to research another kind of cornbread. We found one from the U.S. The ingredient included flour, yellow cornmeal, white sugar, salt, baking powder, egg, milk, and vegetable oil.
Second, we had to design our logo and packaging. Our group name was Corn U.S. because cornbread is from U.S. We decided to just write Corn U.S. with three colours. We chose yellow, red, and blue. Yellow represented corn, red and blue represented the colours of the U.S. We decided to divide the tasks amongst our group. One group decorated the packaging. Since my handwriting was good, I wrote the logo and nutritional value. Volaria and Julian helped me. Leo and David decorated the packaging. The glued gold paper, red paper, and blue paper in front of the packaging. Then, I glued the logo on there. Then, they made windows covered with glad wrap at both sides. We also put nutritional values at the back. We learned that customers will want to buy more of our bread if we make windows to show the bread. We also learned about how to design effective logos and the many kinds of logos.
Third, we had to make our bread. Ours was the only one that didn’t have yeast. I learned that baking soda rises faster than yeast because yeast needs to proof before baking. We had to put the ingredients into a big bowl. I put in 2/3 cup of sugar and I did learn that it was a lot of sugar. Next we had to mix it. It turned into a sticky liquid. It was so interesting. We poured the mixture into a bread tin. I thought we were going to make a dough, but we didn’t. It was very interesting to learn that. They don’t always use dough. We put the temperature too high when we were baking, so it burned. We had to make another one, but it didn’t have yeast so it was easy. Our second one was good. I learned it took a short time.
Finally, the judges came and judged our bread. The judges were, Mr. Ferguson, Mr. Ben, Mr. Richard, and Mrs. Vera. They tasted our bread and gave scores based on taste, texture, attraction of packaging, logo design and nutritional information. I learned that our bread is a northern cornbread which is soft and sweet. The southern cornbread is hard and not sweet. The southern cornbread was like dipping soup bread.
Julie Hong G4A