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Design Technology Summer 2012

30 Apr 2012


Bread Glorious Bread!



“All sorrows are less with bread. ”
Miguel de Cervantes Saavedra


Year 5 started DT this Term by tasting some different kinds of bread from all around the world.
Taste, texture, smell, appearance and price were discussed and compared.
We chose our favourite bread...the brioche was VERY popular.



Next we learnt how to make basic bread. We followed a recipe and used measures like millilitres, grams and spoons.



Some new vocabulary we learnt was: kneading, knocking back, proving and rising.



Some of us found out that yeast is a living organism - and found that quite 'yuck', but that didn't stop anybody from tasting the bread!



After we had our practice run we designed our own bread using our favourite ingredients. Some of us chose savoury foods like cheese and garlic, but most of us chose chocolate! The second time we made our bread dough we were much better at it, and it turned out really well. We waited unitl after we had knocked back the risen bread before we added our special ingredients.

  
  

Some of our bread looked a bit neater before it was cooked (chocolate chips run when they melt!)... but they ALL tasted great anyway!

  

We are very proud of our bread... it's a pity that most of it didn't last long enough for you to try some yourself!
So please, use the recipe included here and make some at home.

Take a look at some of our finished products and see if you are tempted to get creative...

    

Recipe for Making Bread

200 ml hand-hot water
2 tbsp sunflower oil
300g strong white bread flour
2 tbsp skimmed milk powder
½ to 1 tsp salt (to taste)
2 tsp sugar
1 sachet dried yeast
tbsp = tablespoon tsp = teaspoon
 
  1. Pour water into a large bowl
  1. Add sunflower oil
  1. Sieve the flour into the liquid so that it covers all of the liquid
  1. Sprinkle the skimmed milk powder over the flour
  1. Place the salt and sugar in 2 corners of the bowl
  1. Make a small dent in the flour (do not expose the liquid)
  1. Place the yeast in the dent
  1. Stir with a wooden spoon until a dough is formed
  1. Take the dough out of the bowl
  1. Knead it on a lightly floured surface
  1. Carry on kneading for at least 10 minutes
  1. Place the dough ball in a lightly oiled bowl & cover with lightly oiled clingfilm
  1. Put in a warm place for 2 hours until the dough rises
  1. Knock back the dough
  1. Knead in any additional ingredients -
  1. Make the dough into rolls and place on a lightly oiled baking tray
  1. Put on any toppings (except sugar and water)
  1. Cover rolls with lightly oiled clingfilm and place in a warm place for an hour
  1. Bake for 10 to 15 minutes in an oven at 200°C until golden

 

 
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