Flour and education

One of Weymouth’s leading chefs handed out culinary tips to eager young bakers from Holy Trinity Primary School.

Six reception class pupils made delicious bread rolls under the guidance of Mark Vaughan who runs a bistro on the town’s historic North Quay.

“The rolls were absolutely delicious and the children had a fantastic time learning all about flour and how yeast raises the bread,” he said.

Inspired by our popular online bread making module, teacher Sandy Weatherburn explained how her pupils made the bread in the school’s food science club..

“Mark Vaughan, who has a child at our school, regularly helps us out and he came in to supervise the bread making,” she said.

“We used the Carrs Breadmaker Strong White Flour to make dough and the children had lots of fun turning it into rolls of different shapes and sizes. The rolls looked really professional and tasted fantastic.”

Caroline Dale, marketing manager for Carrs Breadmaker, said:.

“They are by far the youngest bakers to have sent us a portfolio and as you can see from the photographs they clearly had lots of fun,” she said.

“The great thing about making bread with very young children is that they love playing with the sticky dough!

“Whilst our bread making module is aimed at older children you are never too young to learn about - and enjoy - making fresh bread.”

Holy Trinity School now intends to offer further bread making classes with children from other years over the next few months.

Below are some excerpts from the school childrens' portfolios from the Breadmaking Module (click to view an enlarged image):