Resource 5: Making bread
Teacher resource for planning or adapting to use with pupils
Recipe for making bread
700 g (1½ lb) strong plain flour
15 ml (1 tablespoon) salt
15 g (½ oz) butter (for greasing the tin)
425 ml (3/4 pt) lukewarm water
15 g (½ oz) fresh yeast, or 10 ml (2 teaspoons) dried yeast with 5 ml (1 teaspoon) sugar
Stir fresh yeast into the water or mix dried yeast and sugar with a few drops of water and add to the rest of the water.
Sift the flour and salt into a bowl. Make a well in the centre and add the water and yeast. Mix well until the dough comes away from the sides of the bowl.
Knead the dough with your hands for 10 minutes.
Put the dough into the bowl and cover with a damp cloth. Leave it for an hour in a warm place until it has doubled in size.
Knead the dough again for a few minutes Place the dough into a greased loaf tin or shape into balls and place on a baking tray.
Let the dough rise again in a warm place for another hour.
Bake the dough for 30–35 minutes in an oven at 230˚C (450˚F) or gas mark 8.