A few weeks ago I shared our bread recipe that I use weekly with T to create a homemade loaf for our day at home lunch and we’ve used the same simple recipe to create some lovely autumn themed Hedgehog Bread Rolls perfect with butter and homemade preserve for a treat.
Before starting we spent some time talking about Hedgehogs, what they look like, what happens in the autumn to them and why they hibernate as well. It was interesting listening to T think up reasons why they may hibernate during the winter – she knew that they were a nocturnal animal, but had seen them out during the day so her conclusion was that because they were up all day and all night for 3 seasons that they need to sleep all winter to catch up on all the sleep that they hadn’t had just like she has to have an early night if she’s been up late the night before – yes logical.
Ingredients for Hedgehog Bread
12oz Strong White Bread Flour
1 1/2tsp Quick Yeast (about half a packet)
Pinch of Salt
1 Tablespoon vegetable oil
220ml of hand hot water
handful of raisins for decorating the hedgehog face
Making Hedgehog Bread
Put the dry ingredients into a bowl and mix to combine them. Add in the table spoon of vegetable oil and then the water. Start to mix together, as it becomes sticky get your hands in the bowl and start to knead the dough.
If the mixture is a little sticky add some more strong white bread flour and if it’s a little dry sprinkle on some water.
Once the dough is combined turn out onto a lightly dusted surface and knead the dough. T loves this part – pulling and pushing the bread back together – it needs around 5 minutes of kneading so we take turns.
Once the dough is kneaded divide into 4 or 5 small rolls and we shaped them into mini hedgehogs.
Then T took the scissors and cut little spikes in the dough for the spines on the hedgehogs.
She then added little faces to the front of the hedgehogs and we left to rise for an hour until they almost doubled in size.
In to the oven for about 25 minutes on 200C – you can check they are done but turning over and tapping the bottom, if they sound hollow then the bread is ready to each.
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