The second week of the Great British Bake Off was all about bread. In the final ‘show stopper’ round, the contestants had to bake a decorative loaf which would really wow the judges in terms of creativity and flavour. A few of them opted for plaits of some sort; this is something I’ve wanted to do for a while now, because I quite like plaiting my hair for fun, and I don’t have little girls to do this on! So, inspired by this round of the GBBO, I decided to bake a simple plaited loaf, with 3 strands.
OK, I know, that’s not exactly showstopper material (though perhaps marginally more impressive than the tomato loaf that the contestant who lost baked!), but I also wanted Andrew to help and have a go at feeling the dough and shaping it into the ‘sausage’ shapes with me, just like he does with his play dough – anything more complicated would have likely ended in disaster! He enjoyed himself and was happy to help me with this relatively easy loaf. Joel also got involved after we’d finished and I was about to clear up – he wanted to play with the left over flour on the board, so I let him have this ‘sensory’ play time.
I also used something that wouldn’t be allowed on the bake off: our bread maker to mix the dough (though they are allowed general mixers, so it’s not much different 😉 ) Working with a toddler is one thing, but also hand mixing and kneading dough with him is another – he went straight to the dough handling and shaping stage with me. So it’s not exactly of bake off standard, but I like being inspired by the show each week.
For the flavour, I went for a sweet dough, based on the hot cross bun recipe in our bread maker’s recipe booklet, except I did half white and half wholemeal flour and left out the salt. That’s why it looks a bit darker than your average hot cross bun – we didn’t burn it, honest!
It came out very well; it was approved by the boys, especially Joel as it is so soft and easy to eat without teeth, and Andrew was impressed that he got to eat something that he helped make. I think it’s a good idea to get kids into handling food in the raw and cooked states, so they can learn about how food is made from scratch, rather than everything coming out of a packet.
Here are the ingredients that we put into the bread maker and then put it on the dough setting. Once the dough was made we took it out and cut it into 3 even parts, then shaped each part into a long strand (or sausage!), before plaiting them in a traditional ‘left over centre, right over centre’ method. We then left it to prove as a loaf for 30 minutes, before baking it for about 15 minutes at 180ºC.
1 cup = the 200ml cup that comes with the bread maker, but as long as you use the same size cup for all ingredients, it doesn’t really matter how big it is.
- 1 cup water
- 1/4 cup melted margarine
- 1/4 cup sugar
- 1 egg (beaten)
- 2 cups white bread flour
- 1 3/4 cups wholemeal bread flour
- 2 tsp fast action yeast
- 1 1/2 tsp cinnamon
- 1 cup raisins