MARYLAND MOMENTS
A Measured Lesson in Baking
Teacher Kelly Egan, above, tells Catelyn Root how many scoops of yeast to put in a bread mixture during a recent hands-on lesson at Benjamin Banneker Elementary School's Early Childhood Center. Deondre Somerville, right, samples a bite of the finished product.
(Mark Gail - The Washington Post)
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Sunday, May 31, 2009
It didn't come with the convenience of a trip to the supermarket, but the bread consumed by a group of St. Mary's County prekindergartners tasted even better, because they had a hand in making it.
As part of their introduction to nutrition, the youngsters at the Benjamin Banneker Elementary School's Early Childhood Center in Loveville baked bread in a recent class to learn about grains. The prekindergartners have also completed units on protein, dairy, fruits and vegetables.
After listening to a reading of the book "The Little Red Hen," the students learned about the ingredients and what each contributed to the finished product.
The difference between a teaspoon and tablespoon became clear as they placed ingredients in the bread-making machine under the watchful eyes of teachers Tammy Labows and Kelly Egan.
When the bread was done, the students enjoyed warm slices for snack time. There was a lesson in that, too: When you help do the work, you get to share the results.
E-mail suggestions for future Maryland Moments topics to gailm@washpost.com.
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