There is no doubt that being a parent reduces the amount of time you can spend in the kitchen. I like to get Will involved in cooking where possible but at 10 months old what he can safely do is rather limited. He is pulling himself up on all the furniture at the moment and we have stone floors so I’m terrified of him hurting himself! I am wondering about buying a playpen so I can pop him somewhere and know he is safe. Regardless of his new found independence, I still believe its important for him to get used to spending time in the kitchen. I have found that his highchair is a great place for him to sit and observe what is going on; he is high enough to see the worktops. I tend to give him kitchen implements to play with as I cook – he adores silicone baking trays, the sieve and wooden spoons! If this fails there is always food- a strawberry tends to keep him happy for 5 minutes or so! Bread making is, as cooking goes, rather baby friendly as it only really takes 15 minutes at a time, which even the most impatient little one should hopefully sit through. This dough in particular is a fantastic thing to make as from one batch you can make a whole variety of bread-types! I have used it to make pizza bases, pitta breads, flatbreads, bread rolls and even bread sticks. I have reduced the salt as much as is possible to ensure it is suitable for little ones, and because of the flours used it requires no sugar.
- 200g wholewheat strong flour
- 50g strong white flour
- 250g plain white flour
- 1/2 tsp salt
- 1tsp yeast
- 20ml virgin olive oil plus a little extra for the proving bowl
- 340ml of warm water (could be more or less depending on the weather that day)
- Add the flours, yeast and oil to a large bowl
- Add the salt to a well in the flour, ensuring it is kept away from the yeast
- Add some of the water and combine, keep adding water until you have a slightly sticky dough. It is meant to be more hydrated than a traditional bread dough but this is correct, it becomes less so as its kneaded.
- Knead for 10-15 minutes by hand or 15 minutes in a mixer. The dough should be springy and stretch-able.
- Oil the mixing bowl, and place the dough in the bowl, covering with cling film or a damp tea towel.
- Leave somewhere warm for 1 1/2 hours or until its doubled in size, it may take 2 hours
At this stage you can make different things:
This recipe makes 8-9 bread rolls
- Roll fist-size balls of dough and place on a baking tray, let them prove until they have doubled in size again; this will take 45 minutes or so.
- Bake in a pre heated oven for 12-15 minutes until they are golden and have a hollow sound
- To add a crusty top sprinkle a little water on each one directly before popping them in the oven
This recipe makes 10 flatbreads
- Take a fist-size ball of dough and flatten out on a floured surface until they are around 3 mm thick.
- Leave to rest for 10 minutes
- Get a frying pan as hot as you can (open the windows!)
- Lay one flat bread in to the hot pan and cook on one side for around 2 minutes or until it is bubbling up and browning. They will get a little scorched but it tastes wonderful
- Flip and cook the other side for a further minute
- These can be eaten straight away or left to cool under a tea towel. The tea towel ensures the steam circulates around the flatbreads and keeps them soft.
This recipe makes 12-14 pittas
- Follow the flatbread method but make them slightly smaller and oval shaped.
- Place them on a baking tray and cook in a preheated oven at 200C for 5-10 minutes until they are puffed up and gaining a little colour.
These are a real favourite in our house! Brilliant with dips and great for teething babies to gnaw on.
- Roll out small balls of dough, about the size of a strawberry
- Roll these out until you have long breadsticks
- Place on a floured baking tray and leave to rest for 5 minutes
- Cook in a preheated oven at 200C for about 10 minutes until they are crisp and golden
This dough really is a’jack of all trades’. I often double the quantity and make a few things in one go, today I made some rolls for lunch and some flatbreads for supper. I added some cumin seeds and nigella seeds to the flatbreads when I shaped them to add a little Middle-Eastern influence as they are accompanying a tagine. As with all home-made bread, because there are no nasty preservatives it doesn’t last as long as shop-bought alternatives, but the taste is so superior it won’t last long enough to go stale anyway!
I’d love to hear from you if you try the recipe, Happy baking!