Last year I started making bread, and by that I mean, we stopped buying bread and were only having homemade bread. Through the summer we went back to store bought, but now that fall is here we’re back in the kitchen making bread. I’ve already had my kids in the kitchen leading a helping hand.
And if you have ever had your kids help in the kitchen you know just how little help they can be.
Kids in the Kitchen – Making Bread
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I have heard too often that kids aren’t learning life skills anymore. Skills like cooking, budgeting, and such. I want my kids to have the best, just like all other mothers out there. So we’re going back to the kitchen to work on some skills. Like making bread.
I’m not talking back to making it by hand but instead we use a mixer though, because I’m all for modern technology, but not quite as modern as a bread mixer. <— I had one for years and loved it though, just not for everyday sandwich bread.
We’re also a little lower tech, without a use of a microwave, our bread recipe calls for melted butter. They learned just what happens when you set a cup of butter in hot water. Science.
They also learned about yeast. More science.
- 2¼ teaspoons (1 packet) active dry yeast
- 2¼ cups warm water
- ¼ cup sugar
- 1 tablespoon salt
- 2 tablespoons oil
- 5½ - 6½ cups flour
- butter, for topping (optional)
- In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with a pinch of sugar. When the yeast is bubbly and foamy, add the sugar, salt, oil, and 4 cups flour, and mix until smooth.
- Add remaining flour, ½ cup at a time, to form a soft, smooth dough. The dough should stick just slightly to your finger when touched, but not be overly sticky. Knead 5-7 minutes, until smooth, then roll into a ball.
- Place the dough in an oiled bowl, turn over once to coat the top with oil and cover with plastic wrap. Let rise one hour, or until doubled.
- When the dough has risen, punch it down gently and divide in half. Roll each half of the dough into a long rectangle about 8 inches wide. Roll the dough up, starting at the short edge, to form a cylinder that is approximately 8 inches wide. Repeat with remaining dough.
- Place the dough, seam side down, into lightly greased bread pans, and cover with plastic wrap. Let rise one hour, or until the dough is ½ - 1 inch higher than the top of the pan.
- Preheat the oven to 375. Bake 30-35 minutes, or the loaves are golden brown and sound hollow when tapped. Brush with melted butter, if desired. Remove to a cooling rack and cool before slicing.
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10 Days of Kids in the kitchen series posts:
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