You're never too young to use your loaf with this no knead bread recipe. Perfect for big hands and little hands to do together
Download the recipe and stick it on your fridge
Makes one small loaf
Takes 10 minutes to prepare, 20-25 minutes to cook
Big chef: Set the oven to: 350@F, 180@C, 160ºC fan, gas 4.
Little chef: Sift the flour and bicarbonate of soda into a mixing bowl set on a damp cloth so that it doesn't move when you are working the dough.
Big chef: Carefully push the flour to the sides of the bowl to leave a hole in the centre.
Little chef: Pour the sour cream and milk into a measuring jug.
Big chef: Pour the liquid into the hole in the flour and use the table knife to mix the dough together.
Little chef: Use one hand (try to keep the other clean) to grab all of the dough into a ball. Use the dough like a dishcloth to wipe your bowl clean.
Little chef: Place the dough on a lightly floured baking tray and shape it into a 20cm circle. (You don't need to knead the dough.)
Big chef: Cut a cross through the dough, almost through to the base. This will divide the bread into four. Bake for 20-25 minutes until the bread has risen and is golden. Turn the bread upside down and tap it. If it sounds hollow it is done!
Big chef and little chef: Leave on the cooling rack until it's cool enough to eat.
Tips: If you want a soft crust, rub a piece of butter over the top of the bread when it comes out of the oven and wrap the loaf in a clean tea-towel.
Always have a grown-up in the kitchen when you cook
© Fiona Bird 2009
Recipe reproduced from 'Kids' Kitchen' by kind permission of Barefoot Books Ltd
To order 'Kids' Kitchen' visit www.barefootbooks.co.uk
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