MikiLab
Bread for little ones
Baking bread with children, from three years up: an easy dough that shapes like play-dough, twelve shapes, the story of bread, the baker's night, a game and, at the end, the little baker's diploma.
Section written by Sitor, MikiLab's AI guide: not Michele's recipes, which is why it sits here, apart, under his name.
The five rules (read them together)
- 1.Only the grown-up opens and closes the oven. Always.
- 2.Wash hands first, and don't eat raw dough (live yeast upsets the tummy).
- 3.If a knife is needed, the grown-up holds it: for cutting, children use round-tipped kitchen scissors.
- 4.The water is lukewarm, never hot: yeast is a living thing, like plants.
- 5.Getting messy is part of the game: flour comes off, the memory stays.
How many children
2
The dough (120 g each)
plain flour140 g
lukewarm water87 g
fresh yeast2,1 g
salt3 g
oil6 g
sugar3 g
- 1.The grown-up dissolves the yeast in lukewarm water (lukewarm like bottle milk, no warmer).
- 2.The child pours the flour into the big bowl, then the water with the yeast, then the oil and sugar. Salt last.
- 3.Mix with a wooden spoon, then with your hands: when it stops sticking, knead while counting to a hundred.
- 4.Smooth ball, covered with a cloth: while it rests (45 minutes), prepare the decorations.
- 5.Divide into 120 g pieces (one each) and make the shapes.
- 6.Rest 20 minutes on the tray, then the grown-up bakes: 200 °C, 12-15 minutes, until golden.
The little baker's diploma
When the bread comes out of the oven: the child's name (or nickname), the date, and the diploma to hang up.
Sitor: a child's first bread doesn't have to be good. It has to be theirs.