No bread is an island

...entire of itself. (With apologies to John Donne!)
I live and breathe breadmaking. I’m an evangelist who would like everyone to make his or her own bread. I want to demystify breadmaking and show it as the easy everyday craft that it is. To this end I endeavour to make my recipes as simple and as foolproof as I possibly can.

I call my blog 'No bread is an island' because every bread is connected to another bread. So a spicy fruit bun with a cross on top is a hot cross bun. This fruit dough will also make a fruit loaf - or Chelsea buns or a Swedish tea ring...
I'm also a vegan, so I have lots of vegan recipes on here - and I'm adding more all the time.

Friday, 11 July 2014


On Monday and Tuesday next week - 14th and 15th of July - I'll be making bread with Yr 4s and 5s - the whole year groups! About 60 youngsters each morning.

Each child will make two different shaped rolls - of her/his choosing.

Here's the email i've sent to the teacher outlining how we're going to set about it:

Dear Teacher

Looking forward to next week!

Here’s the plan:
For each class of 30, I shall need 10 tables arranged in the form of a U-Shape with a table at the top of the U for me plus a separate table for my equipment/ingredients.

(When I’ve done this before, teachers have found it easier to use the same room for each group of students, if that’s possible, of course.)

Students will be in groups of three, one group to each table. There will be a mixing bowl, cup and teaspoon to each table.

After a demo from me, each group will make a batch of dough. After another demo – this time of shaping – the students will divide the dough in three so each student will have one third of the dough to make 2 rolls each.

Each student’s dough needs to be identified by a number made out a small piece of dough. I’ll give each student a number and demonstrate the way to do this.

Each group of students will share a baking tray, lined with baking paper, which I’ll have with me.

I shall need:
Lukewarm water (for the yeast liquid)
Name labels and marker pen
Flip chart or whiteboard for the ingredients.
A table or tables against a wall somewhere to put my ovens. (In my daughter’s school they used a couple of ovens which were in their activity room.)

Unless you’ve already arranged this, I’ll have small plastic bags for the students’ bread. The name labels can be re-used on the bags, so there’s no confusion.
Just to add that my main teaching aim is for everyone to have fun in my sessions – students, support workers, me!
I think that’s it.
Can’t remember if I’ve given you this link before – it’s about the session I did last year with my daughters Yr 5 intake:
And here’s some info on the educational benefits of breadmaking:
I’ll be there about 8.30 on Monday morn!
Cheers, Paul

I'll put the story up of how the sessions went, next week. With pics, if I can just remember to take some!

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