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Animal Bread

This summer holiday I ran a bread making workshop for children(age 4-11) where we made pizza and shaped rolls. Last year on my summer cookery club we made both focaccia and pizza so most of the pupils attending this year knew the basics of kneading dough.  Bread dough is such a fabulous medium for children to work with. With a bit of time, care and attention it can be modelled into lots of different shapes.

The day before the workshop most of my pupils had seen the Great British Bake Off episode where the contestants make Paul Hollywood’s 8 strand plait loaf. Thankfully the children were more than happy to stick to a conventional 3 strand plait, a traditional cob, snail and hedgehog along with odd cobra and newt. Who said bread has to be conventional.

When making bread with kids I often use a 50:50 plain to strong flour mix. This makes the dough easier to work with and it is less likely to ping back.

Animal Rolls
Makes 4

250g plain flour

250g strong white flour

8g salt

5g yeast

300ml warm water

1 egg, beaten

1) In a bowl mix together the dry ingredients, then add the water.

2) Stir until the dough comes together then turn out on to a floured surface.

3) Knead the dough for around 10 minute until the dough is soft & smooth.

4) Place the dough in a lightly oiled bowl, cover in clingfilm and leave for 1-2 hours until dough has nearly doubled in size.

5) Knock back the dough and divide in to 4 pieces.

To make snail

1) take a piece of dough and divide in to 2 piece, one piece being twice the size of the other.

2) Roll both pieces into a long sausage.

3) Take the longest piece and roll into a swirl.

4) Take the other piece of dough and attach to the swirl. This is the snail’s body

5) Use a cloves for the eye.

To make the hedgehog

1) Take your piece of dough and shape in to a round.

2) Pinch one end of the round to make the hedgehog’s nose.

3) Take a pair of scissors and make snips in the dough. This will make the hedgehog’s spikes

4) Use a couple of cloves for the eyes.

6) Place the shaped pieces of dough on a lined baking tray and leave for another 30 min to rise.

7) If you want the dough to have a sheen brush the top of the dough with beaten egg.

8) Bake at 220°c for 15-20 minutes until bread is risen and golden.

 

 

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About the author

Jules

Freelance food geek who's passionate about food education.

Permanent link to this article: http://www.butcherbakerblog.com/2012/09/02/animal-bread/

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