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Baking Bread for Scratch

September 25, 2018

Baking a loaf of bread from scratch isn't as hard as most people think. It takes a lot of time, but it's actually super easy. 

 

Your preschoolers will have a blast mixing the ingredients and watching the bread slowly rise during the day! 

 

 

 

Follow this simple recipe with your class.

 

Tip: You'll want to start this first thing in the morning. It has multiple steps that take several hours from start to finish. 

 

Ingredients: 

1 package (1/4 ounce) active dry yeast

2-1/4 cups warm water (110° to 115°)

3 tablespoons sugar

1 tablespoon salt

2 tablespoons canola oil

6-1/4 to 6-3/4 cups all-purpose flour

 

In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.

 

Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. 

 

Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled about 1-1/2 hours.

 

Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. 

 

Cover and let rise until doubled, 30-45 minutes.

 

Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.

 

Serve while still warm. You won't need any butter, but if you choose to use butter, try using the butter we make together as a class in our F is for Farm Themed Unit

 

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