Most children are very excited to prepare their recipes at home. In fact, it is a perfect excuse to spend quality time with the family and eat healthier while the little ones have fun. In order not to fall into monotony or always repeat the same dishes, we propose five simple homemade bread recipes that will make the little ones’ mouths water and that come as a glove for breakfast, a snack or to accompany a meal.
Homemade bread recipes to prepare with the kids at home
1. Loaf with sesame seeds without kneading
- 500 grams of strong flour
- 6 grams of yeast fresh from the bakery
- 10 grams of salt
- 325 milliliters of warm water
- Sesame seeds to taste
- In a bowl, mix the flour, baking powder and salt until the ingredients are well integrated.
- Add the water and mix as needed for the ingredients to integrate, do not knead.
- Cover the bowl with transparent film and let it rest for 12 hours. You can prepare it the day before and after 12 hours store the dough in the fridge. If this is the case, before working the dough the next day, take it out at least two hours before so that it loses cold.
- Flour the surface on which you are going to work and turn the dough over. With the tips of your fingers, stretch a little to form a rectangle. Be careful not to press too hard.
- Fold the dough lengthwise, bringing first one side and then the other toward the center so they overlap. Carry out the same procedure in the other direction, that is, crosswise.
- On a cloth, preferably cotton or linen, spread half the sesame seeds. Place the turned dough on top, with the fold at the base.
- Cover it with the rest of the seeds and cover the dough with the cloth. Let it ferment for two more hours or until the dough doubles its initial volume.
- Meanwhile, preheat the oven to 180º with heat up and down. Approximately one hour before the fermentation of the dough ends, place the pan where you are going to bake the bread and heat it.
- After the two hours of fermentation, take the pan out of the oven and, being careful not to burn yourself, dump the dough into the pan so that the crease is facing up. Place the lid on and bake for 30 minutes.
- After this time, uncover and bake for another 20 minutes. It is ready when the bread has browned and sounds hollow when tapped. Take the bread out of the oven and let it cool before eating.
2. Wheat rolls and curry raisins
- 250 grams of strong flour
- 12 grams of yeast fresh from the bakery
- 4 grams of salt
- 2 grams of ground curry
- 135 milliliters of water
- Sultana raisins to taste
- In a bowl, mix the flour, the yeast and the salt until the ingredients are well integrated.
- Add the water and knead the ingredients well.
- Meanwhile, place the raisins with 50 ml of water in another bowl to hydrate them.
- Once they have hydrated, add the raisins with the water and the curry to the dough and mix for about 10 minutes. You can leave this task to the little one to have fun.
- Let the dough rest at room temperature for about an hour or until it increases in volume.
- Cut the dough into about eight portions of 50 grams each and give them a rounded shape without pressing the dough too much so that it does not lose volume.
- Place the rolls on an oven tray and let them rest for another 45 minutes.
- Meanwhile, preheat the oven to 220º with steam function or with a tray with water on the bottom.
- Bake the rolls for about 20 or 25 minutes until they are golden brown.
- Take them out of the oven, let cool and they are ready to eat.
3. Cherry schiacciata
- 340 grams of flour
- 100 grams of wholemeal flour
- 7 grams of dry baker’s yeast
- 25 grams of sugar
- 6 grams of salt
- 260 milliliters of water
- 30 milliliters of extra virgin olive oil
- 300 grams of cherries
- 1 tablespoon of herbs de Provence
- Salt to taste for finishing
- Extra virgin olive oil to taste for finishing
- In a bowl, mix the flour and wholemeal flour together with the yeast, salt, sugar and herbs de Provence until the ingredients are well integrated.
- Make a kind Make a hole in the center and add the olive oil and water.
- Knead the ingredients until you get a homogeneous texture, for about 10 minutes. You can use a food processor or do it manually. You’ll know the dough is ready when it’s smooth and slightly elastic.
- Form a ball with the dough, cover the container and let it rest for about 60 to 90 minutes or until the dough has doubled in size. its size.
- After this time, lightly knead the dough. Flatten it with the help of a rolling pin and form a more or less thick rectangle. The thickness can vary depending on whether you want your dough crispier or fluffier, in which case you’ll need to make it thinner or thicker.
- Grease the baking tray, place the dough and let it rest for another 30-45 minutes .
- Meanwhile, preheat the oven to 200º for about 10 minutes.
- Once the resting time has passed, spread out a few halved cherries on top of the dough. Add olive oil and salt to taste.
- Bake for about 30 or 40 minutes until the dough is well browned.
- Remove from the oven, place on a rack and let it cool. cool before cutting.
4. Fougasse with black olives, tomatoes and rosemary
For the dough:
- 400 grams of flour
- 8 grams of granulated baker’s yeast
- 200 milliliters of warm water
- 50 milliliters of oil
- 1 teaspoon of salt
For the filling:
- 4 dried tomatoes
- 2 small peeled ripe tomatoes
- 15 black olives
- 2 cloves of garlic
- 1 sprig of fresh rosemary
- 1 tablespoon of olive oil
- In a bowl, pour the water, oil and yeast. Stir well until the yeast dissolves and let stand for about 10 minutes until a light foam forms.
- Add the salt and flour little by little and knead the dough until it acquires an elastic and smooth texture. it comes off easily from your hands.
- Cover the dough and let it rest in a warm place until it doubles its volume.
- After this time, degas the dough by placing it on a floured surface and sinking the fist in the center of the dough so that it loses volume.
- Cut the fresh tomatoes and remove the seeds. Next, cut the dried tomatoes, black olives, garlic cloves and rosemary into small pieces.
- Add the fresh seedless tomatoes to the dough and mix. Next, repeat the process with the dried tomatoes, black olives, garlic cloves and rosemary.
- Once you have integrated the ingredients, stretch the dough with a rolling pin and shape it into an oval. It should be approximately one centimeter thick.
- Then, with the help of a knife, make some cuts in the shape of a spike and varnish it with olive oil. Place it on top of an oven tray and let it rest for another 30 minutes.
- Meanwhile, preheat the oven to 220º for about 10 minutes.
- Bake at 220º for about 30 minutes until start to brown. Take it out, let it cool down a bit and it’s ready to eat.
5. Soft hamburger bun
- 325 grams of bakery flour
- 5 grams of dry yeast
- 10 grams of sugar
- 5 grams of salt
- 155 milliliters of whole milk
- 15 milliliters of extra virgin olive oil
- 1 egg M
- Water to varnish
- Sesame seeds to decorate
- In a bowl, mix the flour, sugar and salt until all the ingredients are integrated.
- Place the yeast in the center and add the milk little by little while stirring to mix the ingredients.
- Add the lightly beaten egg and then the olive oil. Knead the dough until it acquires a homogeneous and smooth texture.
- Form a ball, cover the bowl with a cloth and let the dough rest for about an hour and a half.
- Old During this time, place the dough on a previously floured surface and degas by inserting your fist or fingertips to remove the air.
- Cut the dough into eight equal parts, each weighing about 70 grams . Shape each part into a bun and place on a parchment-lined baking sheet. Brush with water and let the buns rest for another 40 minutes.
- Meanwhile, preheat the oven to 180º with heat up and down, but without air, for about 10 minutes.
- Brush the rolls with water again, but this time without pressing too hard to prevent the dough from losing volume. Decorate with the sesame seeds.
- Bake the buns at 180º for about 15 minutes. They’re ready when you notice the buns take on a slight golden hue.
- Take out the buns and let them cool completely before eating.