Prep Time:2 hrs 30 mins (including proving times), Cook Time: 15 mins, Total Time: 2 hrs 45 mins
November 29, 2013
They were part of a school project for Frannie to make something nice for Percy the Park Keeper to eat (a series of children’s books in case you were wondering!). And as we’d happened to see these fun creatures in a recent charity shop gem of a book, ‘Kids’ First Cookbook’, we both thought Percy would be delighted at such bakery. And Frannie was proud as punch that they all turned out beautifully, and couldn’t wait to take a couple of her finest creations to her class on Monday for all to admire and nibble. But three days of tears and upset later when they didn’t get eaten, the box came home and Mr Tortoise and Mr Hedgehog were turned into cheese on toast. Cue more tears. Good cheese on toast though.
And despite the overworked mauling of the dough by the less-than-delicate hands of J & F, the rolls still turned out light and delicious, and remarkably well shaped!. So I’d say this is a perfectly forgiving recipe for little hands and learning to bake. Admittedly I did opt for white flour for added lightness, but it was a good quality organic Doves Farm. And we do invariably eat wholemeal, granary, spelt or seeded the rest of the time.
I know it’s a little late (sorry Vanesther) but here’s one last entry to November’s Family Foodies event, which was (notably past tense) all about Lunchboxes and hosted over at Bangers and Mash! And seeing as Jacques was mightily chuffed to have one every day in his lunchbox this week I can testify they were a lunchbox success. Frannie has school dinners at the min.
Not an enormous amount as I used white flour (though it was Doves Organic). But you could happily substitute with wholemeal, spelt or half wholemeal and half white.
Learning to bake, Pre-Schoolers, Big Kids, Grown Ups, Family Baking Sessions, Lazy Sunday Afternoons, Picnics, Lunchboxes
Makes 10 large rolls
a large mixing bowl, measuring jug, pastry brush and a baking tray lined with baking parchment
Ingredients Prep Time:2 hrs 30 mins (including proving times), Cook Time: 15 mins, Total Time: 2 hrs 45 mins
12g dried active yeast
1 dessertspoon honey
300ml lukewarm water
3 tablespoons olive oil
500g strong white bread flour, preferably organic, plus a little extra for kneading
1 teaspoon salt
1 medium free range egg, lightly whisked, for glazing
1) Dissolve the yeast and honey with the warm water in a measuring jug. Lightly whisk and set aside for 10 to 15 minutes until frothy
2) Lightly whisk the olive oil into the yeast mix
3) Sift the flour and salt together into a large mixing bowl, make a well in the centre
4) Pour the liquid into the flour well and using a fork bring the mixture together a little, then get your hands stuck in to finish
5) Remove the dough to a floured surface and knead for 10 minutes until very smooth and elastic
6) Place the dough in a lightly oiled bowl and cover with cling film. Leave to prove in a warmish place for an hour. It should double in size
7) Preheat your oven to 220ºc/200ºc fan/Gas Mark 7
8) Knock back the dough and knead lightly for a minute or two, divide into 10 even pieces
9) Make into your desired shapes and place well spread out on a lined baking sheet. Leave to prove for a further hour
10) Brush each with a little beaten egg then place in the hot oven for 15 minutes. They should be golden and sound hollow when tapped on their bottoms.
For a Hedgehog, make a pointed snout shape at one end and snip the body with scissors for prickles (before and after proving), add raisins for eyes and snout just before baking.
For a Tortoise, stick tiny balls of dough around a roll for legs, head and tail. Then score the top in a criss cross pattern for the shell. Once proved add a couple of raisin eyes.
Make a long sausage for a Snail and coil up leaving a little dough out for the head. Add an eye once proved.
For a flower snip the sides of a slightly flattened ball of dough to resemble petals.