1. Tear and Share Bread Starter Hand washed Aprons on Hair tied back THINK CROSS CONTAMINATION

3. Objectives To work in groups and make tear and share bread using different flavour combinations. To understand how the development of gluten leads to a spongy dough To be able to produce recall the breading making process.

4. 4 groups Group 1 Cheddar cheese thyme and parsley. Group 2. Pesto Group 3. Basil, garlic and sundried tomatoes Group 4 Red Leicester, spring onion and Green Chilli

5. Bread ingredients. 2 tsp easy blend yeast 25g melted margarine 1table spoon of sugar 2 tsp salt for the dough 350g wholemeal flour 450g strong plain flour 350ml hand hot milk – for dough 175 ml hand hot water – for dough 120 ml hand hot water with 1tsp salt (coating)

6. Fillings for the bread Group 2 1 jar of pesto Which is a standard component Group 4 175g red Leicester cheese 4 spring onions Green chilli Group 1 175g cheddar cheese 3table spoons thyme 3 table spoons parsley Group 3 175g sundried tomatoes 4 garlic cloves 3 table spoons basil

7. Method Sprinkle the yeast and two table spoons of salt over the flours. Stir in the sugar, hand hot milk, fat and hand hot water. 35C Knead for 10 mins until firm and elastic.

8. Whats happening The sugar is food for the yeast to speed up the fermentation process. The fat will improve the shelf life and help the texture and colour of the dough. The salt strengthens the gluten, gives the dough flavour and controls the actions of the yeast. The hand hot liquid 35C encourages the yeast to ferment. Kneading will make the gluten elastic.

9. Stage 2 Cover the dough with cling film and leave to prove in warm place on the grill tray for 20 mins. Now start preparing your filling. Whats happening…. The dough is left to prove to allow the yeast to produce carbon dioxide which aerates, stretches, lightens so its spongy.

10. Stage 3 Knead dough lightly and roll into 30cm square shape. Sprinkle with the filling from your group. Roll it up evenly.Ideally prove for 10 mins Cut into eight even slices and place cut slides down into greased tin. Brush over with a mixture of 1tsp salt and 100ml of hot water. Bake for 30 mins 190C.

11. Taste and Test Review What did you like about the flavours and textures of the ingredients used for each group. What other suggestions can you think of ? Keep this in mind for a design idea. Remember to learn the method and the functions of the ingredients at each stage.

12. Quality Checks Time and temp control Kneading Shaping Portion sizing Filling preparation Salt/water coating evenly coated

13. Game In a pair. Your will be given an ingredient or a process. What is your job? Strong plain flour Wholemeal flour Yeast Sugar Salt Fat Water 35c Milk 35C Proving Kneading