Abstract
The purposes of this study are clearing up problems about the existing method to leaven dough in making bread, developing the new method, which is to warm dough by holding it in arms and to introduce the experience of individual pupils, and evaluating the effect the class practice of the third grade in elementary school. The results are as follows; 1. All dough could rise about twice in size by pupils' temperature within this class. 2. This class and materials were evaluated favorably by most of the pupils. 3. The teacher and pupils need not get tools in and out. And further, it could be practiced without tools in cold weather. The above proves that the new method holding dough in arms is clear and useful for class practice of making bread. Each pupil could experience by himself the whole process of the dough getting warmer as the time went by.
