Making Bread Together

Š Ryland Peters & Small 2014

making BREAD together Step-by-step recipes for fun and simple breads to make with children

award-winning author

EmmanuEl HadjiandrEou photography by Steve Painter

© Ryland Peters & Small 2014

MAKING BREAD TOGETHER

Š Ryland Peters & Small 2014

contents

6 9 47 61 107 135 157 158 160

introduction getting started breakfast lunches and lunchboxes teatime with friends sweet treats suppliers and stockists index acknowledgments

© Ryland Peters & Small 2014

Playdough This is a great dough to experiment and have fun with, but it’s not suitable for baking. It’s versatile and pliable, so it’s good for practising your kneading and shaping techniques. You can mould playdough into almost any shape you can imagine (well nearly!). I’ve suggested seven shapes here, but there’s no end to what you can create with the dough if you put your mind to it!

32 GETTING STARTED

© Ryland Peters & Small 2014 Ingredients: 360 g/3 cups white strong/bread flour 15 g/2 tablespoons cream of tartar 30 g/2 tablespoons vegetable or sunflower oil 400 g/400 ml/1 ⁄ cups water 34

180 g/1 cup salt

Equipment: large mixing bowl small saucepan wooden spoon plastic bucket/ container with lid

1 In a large mixing bowl, mix the flour, cream of tartar and the oil together.

2 Add the water and the salt to a small saucepan and heat over a medium heat (ask an adult to help with this). This is the wet mixture.

3 Once the salt has dissolved and the water starts to boil, turn off the heat and add the wet mixture to the flour mixture in the large mixing bowl.

4 Mix vigorously with a wooden spoon until it forms a dough. Allow the dough to cool.

5 Remove the dough from the bowl and knead it until it’s soft and pliable (see page 24). Ask an adult to help.

6 You can now use the dough to make knots, plaits or spirals or anything you like! If you’re not using the dough straight away, keep it in a plastic bucket/container and cover it so it doesn’t dry out.

GETTING STARTED 33

Š Ryland Peters & Small 2014

A

C

B

Š Ryland Peters & Small 2014

Š Ryland Peters & Small 2014

8 Fill a piping bag with the mixture, cut a 5 mm/1â „8 in. tip at the end (ask an adult to help with this) and pipe the mixture into long sticks on the prepared baking tray (C).

C

© Ryland Peters & Small 2014 9 Preheat your oven to 250°C (480°F) Gas 9 and place a deep roasting tray on the base of the oven.

10 Place the tray with the sesame sticks in the preheated oven and pour a cup of water into the hot tray to form steam (ask an adult to help with this), then lower the oven temperature to 200°C 400°F Gas 6.

11 Bake for 10–15 minutes until golden brown. Allow the breadsticks to cool on a wire rack before dunking into dips and munching!

“

I loved squeezing the dough out of the squeezy piping tube onto the tray to make the breadsticks. My breadsticks were delicious!

”

Ayse (Aged 8)

LUNCHES AND LUNCHBOXES 95

© Ryland Peters & Small 2014 FOOD & DRINK

Making ginger bread with chocolate “tiger” topping step-by-step and below, the finished loaf.

Inspire children to learn about ingredients, good food and the joys of baking with Emmanuel Hadjiandreou’s easy-to-follow guide to making bread. The fun projects, creative recipes and step-by-step photographs will make kids love spending time in the kitchen with you, making bread for their lunchtime sandwiches and teatime treats for their family and friends.

www.rylandpeters.com UK £16.99 US $24.95 Priced higher in Canada Printed in China

I S B N 978-1-84975-485-9

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