Compiled by Linda St.. Laurent & Students from St. Michael

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Everybody Eats Bread

• Compiled by Linda St.. Laurent Students from
  St. Michaels School Fall River, MA
• www.iearn.org
• Spring 2005 Learning Circles

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Inspired by the book

• Everybody Bakes Bread by Norah Dooley In this
  rainy-day story Carrie is sent out into her
  multiethnic neighborhood to borrow a
  three-handled rolling pin. She has In a fine time
  visiting the neighbors, eating seven kinds of
  bread, and finding enough friends for a kick ball
  game after the rain stops. She samples coconut
  bread from Barbados, chapatis from India, corn
  bread from South Carolina, pocket bread from
  Lebanon, challah from the Jewish "old country,"
  pupusa from El Salvador, and braided bread from
  Italy.

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In Fall River, Massachusetts,USA
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• We usually eat a lot of wheat and white bread.
• We usually get our bread from the store or make
  the bread at home. If we purchase the bread it
  usually costs 2.00. We eat a lot of Massas bread
  or Portuguese Sweet Bread in Fall River.
• My favorite way to eat bread is fresh out of the
  oven with butter and strawberry jam. Bread kind
  of looks like a log. Bread smells like nothing
  else in the world.
• The most important ingredient in the process of
  baking bread is the quality of flour, yeast, and
  patience

In our fourth grade class we worked in small
groups to make Italian bread sticks and corn
bread. The students were surprised to taste the
ingredients that we used for baking. The yeast
and sugar water mixture we used was really smelly
and tasted totally disgusting, but when the bread
was finished every crumb was eaten and we all
agreed it was very yummy!!!.