baking bread!

This worksheet is based upon The Whispering Sand by Ian Kenworthy. It has been made by Ian Kenworthy for use in education and for

promoting the Whispering Sand only. Thank You

Ahh lovely fresh bread. There really are very few things nicer than warm bread. This recipe is based

extremely loosely on an ancient recipe a close friend brought back from her travels in Georgia. It

makes a soft bread that is made all the spongier by the yoghurt. Adding yoghurt also makes it much

easier to knead which is also a bonus (see the kneading panel lower down for more details!). I found

that the bread tastes good dipped in soup or smeared with jam and even makes an unusual bacon

sandwich! If you’re having a posh meal perhaps you could have it on a side plate to mop up the

gravy like in a really fancy restaurant. Then , when your guests say ‘mmmm this bread is good’ you

can adjust your monocle and say ‘ I made it don’t-cher-know’. Anyway I’ll leave you to experiment.

The bread keeps for a couple of days but it is best fresh from the oven. It is a little heavy so you

don’t need lots to make a good meal. I fed the left-overs to ducks on the local pond and they didn’t

sink which I take as a good sign!

What you need:

Easy and Yummy:

Bread

WARNING!Making bread is

not only ridiculously messy but

it can also be quite dangerous.

You can have a go at this if you

have an adult nearby or you are

one yourself but you have been

warned; If the kitchen ends up

full of sticky dough and you get

burned then it’s nothing to do

with me. Thank you.

Ingredients 1 Egg 350g plain flour 250g plain yoghurt 25g margarine 1/2 teaspoon salt 1 teaspoon bicarbonate of soda

Equipment Spoons to stir with Scales A bowl An oven proof dish A cooling rack Patience A good sense of humour (it really can get VERY messy)

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Ice Cream Making a CakeFinger Painting A Food Fight Making Bread

Mess

Mess



Making

1. Weigh out correct quantities of the ingredients.

Preheat the oven to 200 0C

2.Place the margarine, flour and yoghurt into a bowl and stir with wooden spoon.

3. Add the eggs, bicarbonate of soda and pinch of salt then stir until you have a firmish dough. If it’s

really sticky add a little more flour.

4. Once the dough is in a roughly ball shape pour a little flour onto the work surface



Knead some help?

I have experimented with many different methods

of kneading bread. Perhaps I should have asked a

chef instead of trying to teach myself by looking at

pictures of poor African families making bread in

geography textbooks but I found the most

effective, and least messy, way is to do it like this:

1: Start with your ball of dough, place it on a freshly

floured surface (sprinkle flour on the work top) so

that it does not stick.

2: Grip the top and bottom and pull to elongate the

dough

3: Roll the dough up as though you were rolling a

telescope from a piece of paper

4: Rotate the dough (so that you are pulling it in a

different direction).

5: Repeat the above steps for about 10 minutes

(yes that sounds like a long time but wait until

you’re doing it!) The longer you repeat the steps

the better the bread will be!

5. Knead dough for about 10 minutes. If you have no Idea how to do this check the box on the right.

7. The oven should be nicely preheated to 2200C . Roll the dough until it’s flat and round and then put it in an ovenproof dish.

8) Cook in the oven for between 30-40 minutes until the bread looks golden brown.

9. Leave cake to cool on a wire rack.

10. Feed to a hungry little octopus or unsuspecting dinner guests!

Side view:

baking bread!

Self Improvement