Egret update Feb 2019

In Egret class this week the children have been up to their wrists in dough, learning how to make bread. As part of their Design Technology and Science studies they have discovered how to combine ingredients which will react with each other (such as yeast and warm water), why flour is sifted to add air and how that can make a smoother dough. The children were able to identify how the bread recipe needed solids, liquid and gases to combine effectively.

The children had great fun learning how to knead the dough using the heel of their hands and their knuckles and were amazed when it doubled
in size in a warm cupboard before cooking. Once baked, the children could see how the bread had gone through an irreversible change… there was no way back to raw dough !

Warm bread rolls, straight from the oven, were irresistible and everyone soon tucked in to their creations. Well done Egret bakers !