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Working in pairs to produce a batch
of bread rolls of even size |
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Year 7: Bread Rolls |
Kneading |
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Ingredients: ·
300g Strong
bread flour ·
1 teaspoon of
fast active yeast ·
1 teaspoon of
salt ·
25g Margarine ·
200ml warm water |
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Method: 1.
Put flour into mixing
bowl, add salt and rub in the margarine with your fingertips. 2.
Add the yeast
then slowly pour in the warm water, until you have a soft, but not sticky
dough. 3.
Turn the dough
out onto the work top and knead, stretch with your hand and fold over. 4.
Once you have
stretched the dough and it springs back (poke with your finger and the hole
should close) rest in a warm place until it has doubled in size. 5.
Once the dough
has proved knock it back with your hands and cut it into even sizes and shape
into rolls. 6.
Bake the rolls
for 15 minutes on a floured tray until they are golden brown. |
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