Today in DT, Year 5 was learning about combination techniques by making bread rolls! Students were able to practice measuring and kneading their dough. Please check your child’s bag for the bread dough to bake at home!!
Ingredients
- 992 ¼ g bread flour or all-purpose (about 5 ½ cups, spooned and levelled)
- 12 ½ grams of instant yeast needs to be instant (about 3 teaspoons)
- 71 ¼ g sugar 4 Tablespoons
- 567 ½ g warm water (two cups)
- 1 ⅞ tsp salt
Baking Instructions
- Brush your loaves with egg wash to promote a nice golden brown colour
- Use a sharp knife to make three slashes at a 30º angle in the top of the loaf, about ¼” deep. These slashes make the loaves look nice and also keep the crust from tearing while it bakes in the oven.
- Bake your loaves for about 25-30 minutes or until golden brown. You can also use a thermometer to check the center of your bread. If the temperature reads 190º – 200º your bread is done.
Nutrition
Serving: 1serving | Calories: 147kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 115mg | Potassium: 37mg | Fiber: 1g | Sugar: 2g | Vitamin A: 59IU | Calcium: 6mg | Iron: 1mg
Heavers Farm Year 5 
hello miss Fallon it’s me sabreena and I baked the bread it came
and out like a dough ball
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