Author: rgerran0

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Bread making

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The theme of the lessons is bread making for year 5 students. Students learn about the different types of bread around the world and have the opportunity to design and make their own bread from scratch. Students also learn how bread can vary as a product to meet consumer needs and preferences.

Focus Questions

What types of bread can you think of?

What are some of the purposes of bread in different cultures?

Why do some cultures make particular types of bread?

What is yeast and how can it grow?

What nutritional benefits does bread have?

What can be added to bread when designing to add nutritional value?

Australian Technologies curriculum

6.5 Investigate how food preparation techniques can be selected and used to design and produce nutritious food

Cross-curriculum learning

Science:

  • Students can learn about yeast needing warmth, food, moisture to grow and its role in bread making
  • The changes that dough experiences through heat

English:

  • Students learn key writing skills through the planning, writing and editing of recipe

Geography:

  • Researching different types of bread and their country of origin.

Tools

Mixing Bowl

Wooden spoon

Measuring jug

Measure spoons

Bread tin

Ingredients

  • white or wholemeal bread flour
  • yeast
  • salt
  • olive oil
  • honey
  • Hot water

Classroom management and health and safety

  • Assign small groups in advance and explain the flow of the class beforehand so students know what is expected from them
  • Have a station for all ingredients and one person from each group to be the ingredient collector.
  • Wear a clean apron.
  • Wear closed-in shoes to protect feet.
  • Wash hands before and after handling food.
  • Keep food preparation surfaces clean
  • Use oven mitts when taking hot dishes from the oven

Step by step instructions

  1. Tip the flour, yeast and salt into a large bowl and mix together with your hands.
  1. Stir hand-hot water with the oil and honey, then stir into the dry ingredients to make a soft dough.
  1. Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it.
  1. Place dough in a bowl and cover. Leave for approx. 40 mins until dough has risen
  1. Oil the loaf tin and put the dough in the tin, pressing it in evenly.
  1. Heat oven to 200C/fan 180C/gas 6. Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to cool