Rosemary Bread Recipe

This a lovely bread to bake as part of Lammas festivities. It is also a good recipe to try along side the 'Spice Table' activity.

Ingredients:
1 cup of warm (not hot) water
1 sachet of dried yeast
1 tbsp of white sugar
2 tbsp of rosemary
2 tbsp of softened butter
3 cups of bread flour
1 tbsp olive oil
1 tsp of salt.

Method:
Mix sugar and then yeast to warm water.
When yeast has started to foam you can add the salt, rosemary and butter.
Gradually add the flour. You may need a little less or a little more than 3 cups. Experiment!
Grease a bowl with olive oil to prevent the dough from sticking and then place dough in bowl and leave in a warm place to rise for roughly an hour (or less sometimes if you're using fast acting yeast)
After an hour knock the air out of the dough and divide (this is enough to make 2 loaves, or you might decide to make rolls instead).
Leave dough again to double in size then bake at 190 degrees until cooked.

Learning opportunities here are for early science themes of transformation - talk about how the heat changes the ingredients.
To extend the activity for older children (particularly around Lammas) you could look at how flour starts as grain and the process it goes through to become flour. Alternatively your child may be more interested in the frothy yeast and you might look at learning about what yeast really is!
This is also a sensory activity particularly good for young children and children at a younger level of development. Encourage children to describe how the sticky dough feels!