In week 2 the senior classes made yeast products with the 5/6 class making bread rolls and the 3/4s making crumpets. The 5/6 students are starting to use Indonesian words in their recipes. The students were amazed to see how much the dough rose while resting and agreed the finished products were delicious. These cooking activities were followed up in week 3 with the 3/4 class conducting experiments to find the best conditions for yeast growth.

The 1/2 and F/1 class made play dough and they got to experience the kneading process by working their food colouring into their dough. We then used the playdough in Indonesian activities, before they took it home.

We have also started re-planting the vegetable gardens with peas, cabbage, broccoli and spinach.

BREAD ROLLS (8-10 ROLLS)

Ingredients:

4 cups white bread flour plus extra for dusting
7g sachet yeast
1 tsp caster sugar
2 tsp salt
1 tsp oil plus extra for the work surface and bowl
1 ½ cups warm water

Method:

1. Tip the flour, yeast, sugar, salt and oil into a bowl.

2. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated.

3. Cover and leave for 10 minutes.

4. Lightly oil your work surface and tip the dough onto it.

5. Knead the dough for at least 10 minutes until it becomes tighter and springy

6. Pull the dough into a ball and put in a clean, oiled bowl.

7. Leave for 1 hour, or until doubled in size.

8. Tip the dough onto a lightly floured surface and roll into a long sausage shape.

9. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions.

10. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising.

11. Cover with a damp tea towel and leave in a warm place to prove for 40 minutes-1 hour or until almost doubled in size.

12. Heat the oven to 230C/210C fan forced

13. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.)

14. Bake for 25-30minutes, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.

15. Serve warm with topping of your choice. We chose between butter, margarine, honey, jam and vegemite.

CRUMPETS (8-12 depending on size of egg rings)

Ingredients:

1 cup white flour
3/4 cup + 1 tbsp warm water , tap water
1/2 tsp salt
1/2 tsp sugar
1 tsp baking powder

Yeast Mixture

1 tsp yeast
1 tbsp warm water (just tap water)

Method:

Crumpet Batter: Place flour, water and salt in a bowl and whisk for 2 minutes

1. Dissolve Yeast into 1 tbsp warm water in a small bowl.

2. Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds

3. Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 – 15%.

Cooking Crumpets:

Equipment: Need non-stick frypan, egg rings, egg flip

Ingredients: 2 tbsp butter or oil

4. Grease 2 or 3 rings with butter or oil

5. Brush non stick skillet lightly with melted butter then place rings in the skillet.

6. Turn stove on medium high (medium for strong stoves) and bring to heat

7. Pour 1/4 cup batter into the rings

8. Cook for 1 1/2 minutes – bubbles should start appearing on the surface (but not popping yet).

9. Turn heat down to medium, cook for 1 minute – some bubbles should pop around the edges

10. Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is "set" and it's clear there will be no more bubbles popping!

11. Remove rings (you might need to run knife around to loosen).

12. Then flip and cook the other side for 20 to 30 seconds for a blush of colour.

13. Transfer to write rack (golden side down)

14. Can be eaten at once, but it’s even better the next day when you can toast them

15. Slather generously with butter or margarine, then spread of choice and devour immediately!