In-school nutrition featured on show

I nformation on an in-school nutrition program, working with glitter, and teaching children about baking bread will be the featured topics on "Creative Living" 9:30 p.m. on Tuesday and noon on Thursday. (All times are Mountain.)

Sara Robbins is the director of Dairy Confidence with DairyMax, and she's going to tell about a new program called Fuel Up to Play 60, which is an in-school nutrition and physical activity program in conjunction with the National Football League and the USDA. Robbins lives in Albuquerque.

Crafter and designer, Laura Bray will show four different glitter applications that allow for less mess when using. Her company is Katy Did Designs in Aliso Viejo, Calif.

Cindy Falk is the nutrition educator for the Kansas Wheat Comm., and she teaches children of all ages about baking bread. She's going to demonstrate a couple of recipes that kids especially like to make: tortillas in a bag and bread in a bag. Falk lives in Manhattan, Kan.

Information on recording memories, preparing low-fat, high-flavor dishes, and ideas for using bias tape bindings will be the featured topics on "Creative Living" noon on Tuesday and 2 p.m. on Saturday, November 3rd at 2:00 p.m. (All times are Mountain.)

Author, Sharon Niederman from Albuquerque will explain why it's so important to record special memories and events in our lives.

Vicki Gagliano, Lawry's Foods in Monrovia, Calif., says the secret to low-fat meals begins with a "low-fat" kitchen, and she'll explain how to stock the pantry and refrigerator with the right ingredients in order to prepare lower-fat dishes.

Nancy Lovett will demonstrate how to choose different bias tape bindings and attach them in various ways on garments or home décor items. She is a sewing instructor with Ann Silva's Bernina Sewing Center in Albuquerque.

Bread in a bag

1/2 cup bread or all-purpose flour

1 pkg. fast-rising dry yeast (2 1/4 tsp.)

2 Tbsp. granulated sugar, divided

1/2 cup very warm water (120°-130°F.)

2 cups white whole wheat flour or whole wheat flour

1 Tbsp. vegetable oil

2 tsp. salt

3/4 cup very warm water (120°-130°F.)

1-1 1/2 cups bread or all-purpose flour

Allow 2 to 2 1/2 hours for activity. In a heavy-duty, 2 gallon sealable bag, mix bread flour, yeast and 1 tablespoon sugar. Check water temperature with ther–mometer; add 1/2 cup water to bag. Close bag. Work bag with fingers until mixture is blended; let rest 15 minutes. To bag, add 1 tablespoon sugar, whole wheat flour, oil, salt, and 3/4 cup wa–ter. Slowly add enough flour to form dough that pulls away from side of bag. On floured surface, knead dough 5 minutes. Dough should be slightly sticky. Too much flour will make bread low-volume and dry. Divide dough into thirds; cover with bag and let rest 10 to 15 minutes. Spray three disposable 5 x 3-inch mini loaf pans with nonstick cooking spray. Pat dough into 6 x 4-inch rectangle. Beginning at short end, roll up tightly like a sleeping bag. Pinch the edge forming a seam. Pinch edges and ends to seal. Place dough, seam-side down, in pans. Mark each pan with child's name. Place pans two inches apart on baking sheet. Cover loosely with plastic wrap; let rise until doubled, about 35 minutes. Bake in preheated 350° F. convection oven 15 to 1 8 minutes or 375° F. con–ventional oven 23 to 25 minutes, or until golden. Immediately remove from pans; cool on wire rack. Yield: 3 mini-loaves, eight slices each.

"Creative Living" is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink, Albuquerque.