Previous Challenge Entry (Level 1 – Beginner)
Topic: Abundance (06/08/06)
TITLE: The Best in Town
By Vicki Chappelear
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ADD TO MY FAVORITES
We are famous for our onion rolls, we’ve even been told they are the best in town. We only use the freshest ingredients and the secret to the best flavor is sweet vidalia onions. Many restaurants in the area use them for hamburgers and philly steaks, but they are also available at the local supermarkets.
If I may, I would like to show you around our factory, please follow me. This is where the whole process begins. First, we put a flour and yeast mixture into the large vat. Then, we heat milk, sugar, butter and salt until the butter is almost melted. We then turn on the large mixers and slowly pour the heated milk mixture into the flour and yeast. This is a very important step, everything is precisely measured right down to the temperature of the milk. If the milk mixture is too hot, it will kill the yeast and the rolls will not rise properly. We go to great lengths to get it just right.
After it has been sufficiently mixed, it is them transferred to the kneading area. It is kneaded and allowed to rise three times before going on to the next step.
Following the kneading and rising process, the dough is cut down and fed into a machine where is it made into perfect round balls. The balls of dough are then allowed to rise for one-half hour before going into the oven.
While the dough is waiting to go into the oven, the sweet onions are being prepared. First, they are skinned and washed. They are then fed into the chopper where they are chopped coarsely, coarse onions make for better flavor. They are then grilled with butter and salt, until they are just a little brown, it smells so good.
Our rolls enter the oven on a moving belt, the belt continues to move during the entire baking time. Half-way through the oven, the rolls appear and are coated with the onion mixture. They continue to bake to a nice golden brown color.
After they cool, comes my favorite part. The rolls are then passed through the slicing machine at which time they are cut into onion buns. I love to watch this machine because after they are sliced the machine shakes them to get rid of any spare crumbs. While shaking, the buns bounce around and sometimes even flip over. We can this last process “a bun dance”. They are then packaged and sent on their way.
Thank you for allowing me the privilege of showing you Booker’s Bakery. When you stop by again, I will show you how we make the “bagels dance”.
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