Ingredients and materials
- 500 g plain bread flour
- 7 g instant dried yeast
- 325 mL lukewarm drinking water
- 15 mL olive oil
- Large bowl, measuring jug, clean individual mats, baking tray and adult-operated oven
Make it together
- An adult checks ingredient labels and each participating child’s dietary plan. Pre-measure flour to reduce dust and set aside each child’s clean work area.
- Mix flour and yeast, then stir in the water and oil. Knead until the dough is smooth. Children can take turns pressing and folding their own portion with washed hands.
- Cover and leave in a suitable clean place until roughly doubled, usually 45–60 minutes. Talk about how the dough has changed.
- Divide into 12 pieces. Let children shape their own rolls, place on the tray, cover and rest for another 20–30 minutes.
- An adult bakes at 200°C for about 18–22 minutes, checking that the rolls are baked through. Oven performance and roll size vary; test the recipe before group use.
- Cool, then an adult portions the bread for each child’s feeding ability. Use fresh utensils for serving.
Before the children join in
- Raw flour and dough are not for tasting. Keep hands away from faces during mixing and wash hands afterwards.
- Only adults operate ovens and handle hot trays. Children stay outside the hot-work area.
- Gluten-free flour is not a like-for-like substitution in this yeast recipe. Use a separately tested recipe and equipment if required.
Talk, notice, explore
Which roll changed shape the most? What happened when we gave the dough time?