Quick bread buns - a great way to make bread in under an hour!

Making bread is a simple way for pupils to learn about the functions of the ingredients used and apply this to a product that is easily made in the practical classroom.

FFL has a number resources to support teaching and learning about bread. Use The science of bread baking information sheet and Bread making – the theory to support your practical demonstration of bread making. Ask the pupils to listen and watch carefully during the demonstration and complete the Bread making – listening activity. Why not give each pupil a small piece of dough you have made to feel, knead lightly, shape and then cook?  This will help them understand what the dough should look and feel like when it is ready to prove. Ask the pupils to watch the What went wrong? – bread video before their next practical lesson to consolidate learning and prevent any problems when making their own bread.

If you are short on time, use the Quick bread bun recipe which can be made and cooked in an hour.  The kneaded and shaped bread dough is placed in a cold oven, the heat is then turned up to the highest temperate and the bread proves and cooks at the same time! 

To further investigate the type and functions of ingredients in bread making, use the Bread making – yeast experiment activity and the Gluten content investigation.

Other resources include:

Additional resources around cereals can be found in the 5-7, 7-11, 11-14 and 14-16 Food commodities areas.

Also, have you seen our new Food and nutrition key terms and definitions?  Pupils search for all the subject specific vocabulary linked to the science of bread making.  Ideal for revision and memory recall! 

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