As part of the children's design and technology work, they investigated bread.

First, they tested some existing bread products to see what was available.  They tried white bread, wholemeal bread and blend of both (bread with half wholemeal flour and half white flour).  They compared the appearance, the texture, the smell and the taste of these breads.  Afterwards, they explained which was their favourite. 
 

The children made their own bread rolls. First they mixed the ingredients, then they kneaded the dough before its first prove. Afterwards, the children had a ball of dough each which they kneaded before making into two bread rolls and leaving for a second prove.

We baked the rolls in Mrs. Popper's oven in the school kitchen.

The children enjoyed tasting their bread rolls after lunch.

Afterwards, the children tasted their rolls with a variety of sweet and savoury ingredients. Once they tried lots of variations, they designed their own new flavoured bread.

Today, the children brought their bread‑roll designs to life! 
Building on their previous session, they confidently recalled each step of the bread‑making process and demonstrated just how much their skills have grown. It was wonderful to see them working like true young bakers, shaping their creations with enthusiasm and care.

The bread rolls baked beautifully in Mrs. Popper's oven.

The children enjoyed taste testing their finished bread products.

Afterwards, the children proudly evaluated their wonderful creations. There were plenty of enthusiastic thumbs up, and many shared that they would love to make bread again!

Ingredients:

500g Strong bread flour

7g dried yeast

1tsp salt

250ml tepid water

First, mix all the ingredients together until they come together into a soft, squidgy dough. Give it a good knead for about 10 minutes — think of it as doughy exercise! Then pop it into a bowl, cover it up, and let it prove somewhere warm for around 45 minutes so it can puff up nicely.

Once it’s risen, give the dough a quick 30‑second knead (just a little wake‑up wiggle!) before shaping it into small rolls. Place the rolls on a baking tray lined with parchment, cover them again, and let them rise for another 20–40 minutes.

Bake the rolls in the oven at 190°C for about 20 minutes. When they’re done, tap the bottom — if they sound hollow, they’re perfectly baked and ready to enjoy. Let them cool slightly, then tuck in while they’re still warm…especially with a little butter. Enjoy!

Of course, you can add in extra ingredients, just like we did in school!  Happy baking!