Kids Bake Off Day – Recipes

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Kids Bake Off Day – Recipes

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Bread Baking Day – Savoury & Sweet Recipes

Our baking classes are as much about learning to bake as they are a sociable experience. We hope you enjoyed your day and are ready to recreate the bakes at home.

You Baked:

  • Basic Dough – Pizza with Various Toppings, Garlic Bread & Shaped Bread Rolls
  • Enriched Dough – Chocolate Pizza, Iced Fingers, Cream Cookies
  • Enriched Chelsea Buns – Demo

Basic White Bread Dough

Ingredients:

  • – 500g Strong Flour
  • – 30g Milk Powder
  • – Pinch of Salt
  • – 100g Fat / Butter / Shortening
  • – 30g Fresh Yeast
  • – ¼ Litre Warm Water

Method:

  1. Mix flour, milk powder, salt together.
  2.  
  3. Rub fat into flour.
  4.  
  5. Add small amount of water to yeast, mix well.
  6.  
  7. Pour yeast mix into flour, combine.
  8.  
  9. Add rest of water and knead well, until smooth and pliable.
  10.  
  11. Cover with a cloth and leave to double in size – prove (approx 20mins)
  12.  
  13. Gently knead (knock back) do not use flour.
  14.  
  15. Shape into desired shapes.
  16.  
  17. Prove until double in size.
  18.  
  19. Bake for approx 10 / 12 min depending on size until golden 200`c
  20.  
  21. Bread shapes should sound hollow when tapped.
  22.  
  23. If making a bread loaf it usually takes approx 30/40 mins.

Pizza

Ingredients:

  • – 4 Tbsp Tomato Sauce (Chopped Tomatoes, Herbs, Garlic)
  • – 200g (Approx) Grated Cheese

Toppings Such As:

  • – Peppers
  • – Mushrooms
  • – Red Onions
  • – Chopped Ham
  • – Sliced Tomatoes
  • – Olives

Method:

  1. Roll to fit baking sheet.
  2.  
  3. Dock with holes.
  4.  
  5. Spread dough with tomato sauce.
  6.  
  7. Sprinkle with cheese, toppings & herbs. Season well.
  8.  
  9. Bake until dough edges look golden.
  10.  
  11. Pizza can be par-baked (to halt dough from rising) and baked thoroughly at later date.
  12.  
  13. Bake approx 12 mins depending on size of dough.

Garlic Bread

Ingredients:

  • – 250g Melted Butter
  • – 2 Cloves Garlic Or 2 Tsp Garlic Paste
  • – Salt / Pepper
  • – Oregano

Method:

  1. Roll dough to fit baking sheet.
  2.  
  3. Dock dough with holes, brush with melted butter mixed with garlic & herbs, season well.
  4.  
  5. Bake for 5 mins 200`c remove from oven.
  6.  
  7. Brush with more garlic butter.
  8.  
  9. Return to oven for 5 mins.
  10.  
  11. Remove from oven.
  12.  
  13. Give final brush of garlic butter and season.
  14.  
  15. Slice and eat warm.

Shaped Bread Rolls

Method:

  1. 1 quantity of white dough.
  2.  
  3. Cut into 12 pieces.
  4.  
  5. Mould round and place under damp tea towel.
  6.  
  7. Re-mould into desired shapes.
  8.  
  9. Egg wash and sprinkle with seeds (poppy, sesame, flour, cheese).
  10.  
  11. Prove until double in size (looks like they wobble).
  12.  
  13. Bake 200`c for approx 10/12 mins depending on shape.
  14.  
  15. Tap underneath so it sounds hollow.
  16.  
  17. Serve warm or cold.
  18.  
  19. Can be reheated if splashed with water and placed in a hot oven for approx 2 mins.
  20.  
  21. *can be microwaved but wont give a crisp result.
  22. Bread can be frozen
  23. Defrost well, splash with water and put into hot oven 2 mins

Basic Enriched Bread Dough

Ingredients:

  • – 500g Stong Flour
  • – 20g Milk Powder
  • – Pinch Of Salt
  • – 50g Sugar
  • – 50g Fat / Butter / Shortening
  • – 25g Yeast
  • – ¼ Litre Warm Water
  • – 1 Egg

Method:

  1. Mix flour, milk powder, salt & sugar together.
  2.  
  3. Rub fat into flour.
  4.  
  5. Add small amount of water to yeast & egg, mix well.
  6.  
  7. Pour yeast mix into flour, combine.
  8.  
  9. Add rest of water and knead well, until smooth and pliable.
  10.  
  11. Cover with a cloth and leave to double in size – prove (approx 20mins)
  12.  
  13. Gently knead (knock back) do not use flour.
  14.  
  15. Shape into desired shapes.
  16.  
  17. Prove until double in size.
  18.  
  19. Bake for approx 10 /12 mins until golden 200`c
  20.  
  21. Bread shapes should sound hollow when tapped.

Chocolate Pizza

Ingredients:

  • – 1 quantity of enriched dough
  • – Jar of hazelnut spread or chocolate spread

Method:

  1. On a lightly floured surface, divide the dough into 4 equal portions and roll each piece out to a roughly 22cm circle, 3mm thick.
  2.  
  3. Spread the centre of a circle with ⅓ of the chocolate spread, leaving a 5cm border around the edge. Repeat with 2 more circles, stacking them on top of each other as you go, then top with the last, chocolate-free, dough circle. Transfer to a sheet of non stick baking paper.
  4.  
  5. Then take a knife and slice the dough, avoid cutting through the centre, into 8 equal pieces, then between each piece to give 16 pieces.
  6.  
  7. Take 1 piece in each hand and gently twist the pieces outwards and away from each other, pressing them together at the end to join.
  8.  
  9. Repeat with the rest of the dough so you have an 8-pointed star.
  10.  
  11. Set aside to prove for 10 minutes.
  12.  
  13. After the dough has proved, place in the oven at 200c for 10 minutes.
  14.  
  15. After 10 minutes reduce the heat to 180c, take the tray out of the oven and cover loosely with foil, this will stop the top from burning.
  16.  
  17. Put it back in the oven for another 15 minutes.
  18.  
  19. Leave to cool for 5 minutes before serving.

Iced Fingers

Method:

  1. Cut the enriched dough into 6 pieces.
  2.  
  3. Roll round and rest with addition of currants.
  4.  
  5. Re roll into finger shapes.
  6.  
  7. Prove until double in size.
  8.  
  9. Bake 180`c 10/12 mins.
  10.  
  11. Cool and coat with water icing.

Cream Cookies

Method:

  1. cut enriched dough into 4 pieces.
  2.  
  3. Roll round and rest.
  4.  
  5. Re roll round.
  6.  
  7. Place on a baking tray.
  8.  
  9. Prove until double in size.
  10.  
  11. Bake 180`c  10/12 mins.
  12.  
  13. Cool and cut open at a diagonal.
  14.  
  15. Fill with jam of choice.
  16.  
  17. Pipe in whipped cream.
  18.  
  19. Dust with icing sugar.

Chealsea Buns – Demo

Method:

  1. Roll out enriched dough into a rectangle.
  2.  
  3. Brush with melted butter.
  4.  
  5. Sprinkle with mixed spice and dried fruit.
  6.  
  7. Roll up like a swiss roll.
  8.  
  9. Cut into 6 pieces.
  10.  
  11. Lay flat on baking sheet with small gap in between.
  12.  
  13. Prove until double in size.
  14.  
  15. Bake 180`c 10/ 12 mins.
  16.  
  17. Cool and boilup with warm stock sugar.
  18.  
  19. (boil equal parts of sugar and water)
  20.  
  21. Spin with water icing.

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