Home Economics 

BREAD CHALLENGE     

Our senior students had a lesson in bread making. They prepared dough to make Naan bread and bread rolls. Students had a go at activating the yeast for the bread rolls, kneading and shaping the dough. They learnt that to activate the yeast they needed a little sugar and the correct water temperature. Too hot and the yeast dies, too cold and the yeast can't activate. Students also learnt that kneading the dough stretches and develops the gluten in the dough which traps air and allows the bread to rise. They enjoyed breaking off pieces of the Naan bread to scoop up French onion and capsicum dips.  

Naan bread

Ingredients

500 g (4 cups) plain flour

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

Salt

1 egg, beaten

6 tablespoons natural yoghurt

45 g butter or ghee, melted

250 ml (1 cup) milk

3 teaspoons poppy seeds

Method:

1. Sift flour, baking powder and bicarbonate of soda together into a mixing bowl. Season with salt. 
2. Stir in egg, yoghurt and 30 g of butter or ghee. Gradually mix in enough milk to make a soft dough. Cover bowl with damp cloth and put in a warm place for 2 hours. 
3. Preheat oven to 200 C. Knead dough on a lightly floured surface for 2 to 3 minutes, until smooth, then divide dough into 8 pieces. 
4. Roll each piece into a ball, then roll out to make ovals about 15 cm long, pulling ends to stretch dough into shape. Brush ovals with water and place wet-side down on greased baking trays. Brush dry side with melted butter or ghee and sprinkle with poppy seeds. Bake for 8-10 minutes, until puffy and golden brown. Serve at once.   Makes 8

Bread rolls

Dry ingredients                                        Liquid ingredients

500 g (3 1/3 cups) plain flour              400 ml very warm water

2 teaspoons salt                                    1 teaspoon oil

2 teaspoons sugar                                 Egg glaze

3 teaspoons dry active yeast              1 egg beaten 

                                                               with 1 tablespoon water

Method

1. Mix all the dry ingredients and make a well, pour in most of the liquid and the oil and mix thoroughly, add enough of the remaining water to make a moist, stiff dough. 
2. Place cling wrap on top of the dough and leave to double in size. ( to speed up the process, you can use a plastic bowl and place the bowl of dough in a sink filled with one third of hand-hot water)
3. When the dough has doubled in size remove the cling wrap and turn out onto a lightly floured board or bench top. Consolidate into a ball and knead a little until smooth. Divide into quarters, then each quarter in half until you have eight equal pieces of dough. 
4. Oil roll tins or tray. Roll out each piece of dough like a sausage, tie in a knot. Glaze with egg glaze, sprinkle with sesame or poppy seeds and allow to double in size, when doubled place in a pre-heated oven at 210 – 220 C and cook for 20-25 minutes or until golden brown.