I have a bread routine that works, but this week I need to find another way to do it, because instead of cooking bread for myself, I will be making bread with my daughter's preschool class!
I usually put the ingredients for 1 recipe's worth of bread (4c flour) in my bread machine and set it to dough. I check it periodically, but let the kneading and rise happen in the machine. Then I take the bread out, shape it, and let it rise on the counter for an hour before I bake it.
In order to have enough bread for the preschool class, I need to make 4x the recipe, which is 16c flour. This is way to big to fit in my bread machine.
I was thinking that I could make the dough in my kitchenaid. I have the dough arm that I can use to knead it, and I have 2 metal bowls so I can make 2x the recipe in each. But the temperature in my kitchen will be too cold to get a good rise....so what can I do?
Does anyone have any other tips? I know not to let the kids play with the dough TOO much or else it will be flat/hard bread.
Any thoughts on how I can mark each kid's bread so I can tell them apart? Is there any tape that I can write on that can go in the oven?
Updated 24 hours ago | 54
Updated 1 day ago | 311
Updated 1 day ago | 34
Updated 4 hours ago | 155
Updated 1 hour ago | 196