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.

Resource 4: Data Pulse

Resource 6: Background information on Yeast