Brilliant bread

125g strong white flour

125g strong wholemeal flour 

1/2 x 5ml spoon salt

7g pack fast action dried yeast                       

150ml warm water​

Weighing scales, measuring spoons, measuring jug, baking tray, greaseproof paper, sieve, mixing bowl, mixing spoon, flour dredger (optional), cooling rack.

Traditional bread making method 

1. Preheat the oven to 220ºC or gas mark 7.
2. Line the baking tray with greaseproof paper.
3. Sift together the flour and salt into the mixing bowl.
4. Stir in the yeast.
5. Make a well in the middle of the flour mixture and add the warm water. Note: the water must not be hot.
6. Mix to form a soft dough.
7. Sprinkle a little flour onto a clean work surface and place the dough on the surface.
8. Knead the dough for 10 minutes.
9. Divide the dough into 4 pieces and shape into rolls of your desired shape. 
10. Place the rolls on the baking tray.
11. Cover the dough and leave to prove for 30 minutes in a warm place, until they double in size.
12. Bake for 10 - 15 minutes until golden brown.
13. Remove from oven and allow to cool on a cooling rack. 

Alternative "cold prove" method 

1. Line the baking tray with greaseproof paper.
2. Sift together the flour and salt into the mixing bowl.
3. Stir in the yeast.
4. Make a well in the middle of the flour mixture and add the warm water. Note: the water must not be hot.
5. Mix to form a soft dough.
6. Sprinkle a little flour onto a clean work surface and place the dough on the surface.
7. Knead the dough for 10 minutes.
8. Divide the dough into 4 pieces and shape into rolls of your desired shape. 
9. Place the rolls on the baking tray.
10. Place in a COLD oven and turn up to the the temperature immediately. 
11. Remove from oven after approximately 15- 20 minutes and cool on a cooling rack. 
12. Test for readiness by tapping the bottom. It should sound shallow. 
13. Allow to cool. 

• Turn up the flavour: why not try adding 25g apple, grated cheese, dried fruit or diced garlic to the flour mixture?
• Focus on fibre: decorate your bread with seeds before baking. Be ingredient aware!

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, for those with an allergy to sesame use an alternative seed to decorate. For those with an allergy to gluten, use a gluten-free flour. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 

Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?