Tear and Share Bread

• Starter

•Hand washed

•Aprons on

•Hair tied back

THINK CROSS CONTAMINATION

Objectives

• To work in groups and make tear and share bread using different flavour combinations.

• To understand how the development of gluten leads to a spongy dough

• To be able to produce recall the breading making process.

4 groups

• Group 1 Cheddar cheese thyme and parsley.

• Group 2. Pesto

• Group 3. Basil, garlic and sundried tomatoes

• Group 4 Red Leicester, spring onion and Green Chilli

Bread ingredients.

2 tsp easy blend yeast25g melted margarine1table spoon of sugar2 tsp salt for the dough350g wholemeal flour450g strong plain flour350ml hand hot milk – for dough175 ml hand hot water – for dough120 ml hand hot water with 1tsp salt (coating)

Fillings for the bread

• Group 2• 1 jar of pesto• Which is a standard

component

• Group 4• 175g red Leicester

cheese• 4 spring onions• Green chilli

• Group 1• 175g cheddar cheese• 3table spoons thyme• 3 table spoons parsley

• Group 3• 175g sundried tomatoes• 4 garlic cloves• 3 table spoons basil

Method

• Sprinkle the yeast and two table spoons of salt over the flours.

• Stir in the sugar, hand hot milk, fat and hand hot water. 35C

• Knead for 10 mins until firm and elastic.

Whats happening

• The sugar is food for the yeast to speed up the fermentation process.

• The fat will improve the shelf life and help the texture and colour of the dough.

• The salt strengthens the gluten, gives the dough flavour and controls the actions of the yeast.

• The hand hot liquid 35C encourages the yeast to ferment.

• Kneading will make the gluten elastic.

Stage 2

• Cover the dough with cling film and leave to prove in warm place on the grill tray for 20 mins. Now start preparing your filling.

• Whats happening….

• The dough is left to prove to allow the yeast to produce carbon dioxide which aerates, stretches, lightens so its spongy.

Stage 3

• Knead dough lightly and roll into 30cm square shape.

• Sprinkle with the filling from your group.• Roll it up evenly.Ideally prove for 10 mins• Cut into eight even slices and place cut

slides down into greased tin. Brush over with a mixture of 1tsp salt and 100ml of hot water.

• Bake for 30 mins 190C.

Taste and Test Review

• What did you like about the flavours and textures of the ingredients used for each group.

• What other suggestions can you think of ?

• Keep this in mind for a design idea.• Remember to learn the method and the

functions of the ingredients at each stage.

Quality Checks

• Time and temp control

• Kneading

• Shaping

• Portion sizing

• Filling preparation

• Salt/water coating evenly coated

Game

In a pair. Your will be given an ingredient or

a process. What is your job?

• Strong plain flour• Wholemeal flour• Yeast• Sugar• Salt• Fat • Water 35c• Milk 35C• Proving• Kneading