Recipes

kids-recipes

Blueprint Bread Roll Recipe!

Continuing our bread theme we look at a blueprint bread roll recipe which your student can modify. You might want to think about incorporating fruit, veg and herbs; or different finishing techniques. You could even enrich the dough with eggs and add filling such as (feta cheese) to make savoury doughnuts (baked not fried).

Ingredients:

  • 300g strong white flour
  • ½ x 5ml spoon salt
  • 15g margarine
  • 1 sachet quick acting yeast (7g)
  • 200ml warm water
  • Milk for glazing
  • A few spoon poppy / sesame seeds, optional

What you do:

  1. Preheat the oven to 220°C or gas mark 8.
  2. Grease or line the baking tray.
  3. Sift the flour and salt into the mixing bowl.
  4. 4. Rub in the margarine.
  5. Stir in the yeast.
  6. Make a well in the centre of the flour and add warm water.
  7. Work into a soft dough with your hand.
  8. Turn onto a lightly floured surface and knead for 5 – 10 minutes until smooth.
  9. Place the dough in the bowl. Cover with cling film and prove in a warm place until doubled in size.
  10. Turn dough onto a lightly floured surface and knead. Divide the dough into 8 equal pieces.
  11. Pat and roll each piece into an oval shape and place on the baking tray.
  12. Brush bread rolls with a little milk and sprinkle with poppy or sesame seeds, if desired.
  13. Bake for 10 minutes, until the rolls sound hollow when tapped on the base.
  14. Place on the cooling rack.

Vary the toppings on the rolls, but be aware of allergies students may have. You can also add herbs to the bread dough. You may need to add a little more liquid, if you use wholemeal flour.

 


 

Lois tackled this enriched dough on Great British Bake Off – now’s your chance to try it with your kids.

Ingredients:

* 100ml milk
* 45g sugar
* 50g butter
* 15ml spoon instant yeast
* 200g strong plain flour
* 2.5ml spoon salt
* 2 eggs
* 2 x 15ml vegetable oil

Candied fruits are traditionally used for decoration to symbolise jewels in the crown.  Don’t forget to put the shaped ring onto a baking tray before you decorate it as it can be difficult to move afterwards.

 

What you do:

1. Preheat the oven at 190°C or Gas mark 5. Grease a baking tray.

2. Place the milk, sugar and butter in a small saucepan.   Over a gentle heat combine the ingredients and heat until slightly warm to the touch and the butter has melted.

3. Lightly beat the eggs and oil together. Stir into the milky mixture.

4. Place the flour, yeast and salt in a mixing bowl.

5. Add the liquid to the flour and mix well until the dough pulls away from the side of the bowl.

6. Place the dough on a lightly floured surface and knead the dough for about 10 minutes until smooth and elastic.

7. Return the dough to a greased mixing bowl, cover and leave to rise in a warm place until doubled in size; about an hour.

8. Gently knock back the dough and shape as required. Divide into 12 equal pieces for rolls or shape into a ring.

9. Place on a greased tray and decorate then leave to rise for 20-25 minutes until doubled in size.

10. Bake for 20-25 minutes until golden brown.

11. Cool on a cooling rack.

 

So… get baking with kids, take your pics and send them in to bakewithkids@grainchain.com

 


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Mums, Dads, Teachers, Aunts, Uncles, Grandparents … Bake this month’s featured recipe and send us your photos. Our favourites will appear in the online photo gallery. So … get baking with kids, take your pics and send them in to bakewithkids@grainchain.com .

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In order to feature in the gallery you must bake the featured recipe with a child. Please tell us the name and age of the child you baked with; what you baked; and your location. For example: Paul; aged 7; of The Wirral; baked coriander, onion and olive flatbread.
By submitting your images you are agreeing that they can be used for promotional purposes.

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