This month, as part of our special Bairns’ Takeover issue, Marian Armitage visited Sandwick School to teach Ella, Gracie, Willum and Kaden how to bake. They have shared the recipe for the delicious flatbreads they made below:
500g Strong Flour
7g Easy Bake Yeast
1 ½ teaspoons salt
1 ½ teaspoons of caster sugar (We didn’t add)
1 tablespoon of soft butter 300ml/1/2 a pint of hand–warm water
Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine crumbs are left. Mix in the water with a cutlery knife.
Tip onto a lightly flour dusted surface, and knead for 10 minutes (or use the dough hook attachment on your mixer).
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until double in size (about 1 hour depending on how warm your kitchen is).
Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and lift into a lightly oiled 900g/2lb loaf tin.
Cover the dough again with a clean tea towel and leave to prove until doubled in the size again. Preheat the oven to 200C : 180C fan : gas mark 6.
Lift the tin onto the middle oven shelf and bake for 30-35 minutes, until you can lift the bread loaf from the tin and when you tap the base it sounds hollow. Cool on a wire rack.
All photographs by Leanne Macleod