Homemade breadHomemade bread

It is simple to create a light It is simple to create a light airy loaf of bread. All you need airy loaf of bread. All you need are a few basic ingredients – are a few basic ingredients – flour, yeast, salt and water. flour, yeast, salt and water. The most important thing is to The most important thing is to learn special bread making learn special bread making skills such a kneading and skills such a kneading and knocking back.knocking back.

Technical VocabularyTechnical Vocabulary Kneading Kneading – pressing and folding the – pressing and folding the

dough with your hands until it is smooth dough with your hands until it is smooth and stretchy. This spreads the yeast and stretchy. This spreads the yeast evenly around the dough and helps it to evenly around the dough and helps it to rise. rise.

Knocking backKnocking back – deflating the dough with – deflating the dough with a GENTLE punch. This evens out the a GENTLE punch. This evens out the texture of the bread. texture of the bread.

Proving Proving – this is the correct name for the – this is the correct name for the process of rising in bread making.process of rising in bread making.

Rising Rising – the time it takes for the dough to – the time it takes for the dough to increase in size. increase in size.

Food Safety. Food Safety.

Before you start this recipe prepare Before you start this recipe prepare your working area by wiping down your working area by wiping down and spraying with an antibacterial and spraying with an antibacterial spray. Collect and prepare all of your spray. Collect and prepare all of your equipment, making sure it is clean equipment, making sure it is clean and in good working order. Collect and in good working order. Collect your ingredients. Wash your hands your ingredients. Wash your hands and tie back long hair. Wear an and tie back long hair. Wear an apron. apron.

Ingredients. Ingredients.

This simple recipe will make a medium This simple recipe will make a medium sized plain loaf.sized plain loaf.

You will need:You will need: 1 dessertspoon of sunflower oil1 dessertspoon of sunflower oil

2 teaspoons of salt2 teaspoons of salt450 ml (3/4 pint of water)450 ml (3/4 pint of water)450g (14 ½ oz) strong white or wholemeal 450g (14 ½ oz) strong white or wholemeal flourflour1 sachet (17g or 1/2 oz) of easy blend yeast1 sachet (17g or 1/2 oz) of easy blend yeast

Method. Method.

Put the flour, salt and yeast together Put the flour, salt and yeast together into a bowl into a bowl

Add the sunflower oil and water and stir Add the sunflower oil and water and stir it together until you have a soft dough it together until you have a soft dough

Sprinkle some flour onto the table. Sprinkle some flour onto the table. Knead the dough for about five minutes Knead the dough for about five minutes until it is smooth and elastic. This needs until it is smooth and elastic. This needs to be done with lots of energy! to be done with lots of energy!

Varieties of bread.Varieties of bread.

Divide the dough evenly into 4 mixing Divide the dough evenly into 4 mixing bowls. bowls.

Knead mixed fruit into bowl number 1.Knead mixed fruit into bowl number 1. Knead grated cheese into bowl number Knead grated cheese into bowl number

2.2. Knead 2 tablespoons of sugar into bowl Knead 2 tablespoons of sugar into bowl

number 3. number 3. Knead 50ml of milk into bowl number Knead 50ml of milk into bowl number

4. 4.

How has each dough How has each dough changed?changed?

Method.Method.

Put the 4 different types of dough Put the 4 different types of dough into oiled tins. Cover each with a tea into oiled tins. Cover each with a tea towel and put in a warm place for 40 towel and put in a warm place for 40 minutes. minutes.

Visit the ICT Suite. Visit the ICT Suite.

Visit the Warburton’s website and explore Visit the Warburton’s website and explore how bread is made on a larger, commercial how bread is made on a larger, commercial scale.scale.

Copy the web address down into your Copy the web address down into your Independent Books…Independent Books…

http://www.warburtons.co.uk/curriculum/repurposed/http://www.warburtons.co.uk/curriculum/repurposed/making_bread.htmlmaking_bread.html

Extension activity Extension activity

Have a look around the Warburton’s pageHave a look around the Warburton’s page

http://www.warburtons.co.uk/our_products/index_flash.htmlhttp://www.warburtons.co.uk/our_products/index_flash.html

Method.Method.

Set the oven to 220 °C / 425 °F / Gas mark 7 Set the oven to 220 °C / 425 °F / Gas mark 7 The loaf is risen when it has doubled in size. The loaf is risen when it has doubled in size.

Bake the loaf for 35 minutes. Bake the loaf for 35 minutes. Check to see if the bread is ready. It is done Check to see if the bread is ready. It is done

when it sounds hollow if you tap it underneath. when it sounds hollow if you tap it underneath. If the bread is not quite ready then bake it for a If the bread is not quite ready then bake it for a

little longer. little longer. Once done, put the bread on a wire rack to Once done, put the bread on a wire rack to

cool. Bread is easier to slice when it is cool. Bread is easier to slice when it is completely coldcompletely cold

How does the bread look now it How does the bread look now it is cooked?is cooked?

How does it taste?How does it taste?

Which is your favourite? Which is your favourite?