Making a White Bloomer

You can follow the recipe http://allrecipes.co.uk/recipe/33286/white-bloomer-loaf.aspx

Ingredients Ingredients Makes: 1 white loaf 300ml tepid water 50ml olive oil (25ml for loaf and 25ml to use when kneading) 8g dried active yeast 500g plain white bread flour 8g salt 12g granulated sugar

Instructions Add the yeast and olive oil to the water, do not stir. Mix together the flour, salt and sugar. After 3 minutes thoroughly stir the yeast mixture, then add to the flour. Initially stir with a spoon but when it has combined take it out and knead on a board or work surface, and use olive oil to prevent sticking, not flour. After approximately 10 minutes of kneading you will feel the dough change as the gluten builds up, you should have a smooth stretchy dough. Grease a bowl with olive oil and place the dough in it. Cover with a cloth or cling film and leave in a warm place until doubled in size. When doubled in size throw a little flour on a flat roasting tin, remove the dough and knead it for 2 minutes to knock the air out of it, then shape the dough into an oval shape. Place back in the warm place uncovered until it has risen to a large size. Preheat an oven to 200 C / Gas 6 and score the dough a few times with a sharp knife, then bake for approximately 30 minutes. Leave to cool on a wire rack.

Freebie Challenge Key Stage 1 Write down the job that the yeast does to help the bread rise. Key Stage 2 Write down the job that the yeast does to help the bread rise, and why we need to use ‘strong’ white flour.