%PDF-1.4
%
4 0 obj
<>
endobj
xref
4 7
0000000016 00000 n
0000000576 00000 n
0000000636 00000 n
0000000898 00000 n
0000000994 00000 n
0000006787 00000 n
0000000436 00000 n
trailer
<<90A6730684987447B6DC5AD860B8FF07>]/Prev 525187>>
startxref
0
%%EOF
10 0 obj
<>stream
hb```a``Y0p !AA @L@
endstream
endobj
5 0 obj
<>
endobj
6 0 obj
<>>>/Rotate 0/Trans<>/Type/Page>>
endobj
7 0 obj
<>stream
q
595.2000122 0 0 841.9199829 0 0 cm
/Im0 Do
Q
endstream
endobj
8 0 obj
<>stream
application/vnd.adobe.photoshop
Adobe Photoshop CC 2015 (Windows)
2014-05-23T11:04:05+01:00
2016-10-07T14:32:01+01:00
2016-10-07T14:32:01+01:00
uuid:C5D964D560E2E311BA61FBC9C519F448
xmp.iid:f1e92669-33db-3847-9e31-700808576793
uuid:C5D964D560E2E311BA61FBC9C519F448
saved
xmp.iid:4ef95613-ee01-6948-b7d9-0ea422ef157e
2016-08-18T10:02:38+01:00
Adobe Photoshop CC 2015 (Windows)
/
saved
xmp.iid:f1e92669-33db-3847-9e31-700808576793
2016-10-07T14:32:01+01:00
Adobe Photoshop CC 2015 (Windows)
/
4
The Little Red Hen Bread Rolls
The Little Red Hen Bread Rolls Recipe Sheet
Ingredients 1kg white bread fl
Ingredients 1kg white bread flour 2 sachets of dried yeast 2 tbsp vegetable oil 550-600ml water Extra flour and oil for dusting and brushing Pinch of salt
Equipment Large mixing bowl Si
Equipment Large mixing bowl Sieve Tablespoon Teaspoon Wooden Spoon Cling Film Measuring jug Scales
Pastry brush Scissors Baking
Pastry brush Scissors Baking tray Wire rack
Method 1. Weigh the flour and sieve into the large bowl. 2. Add
Method 1. Weigh the flour and sieve into the large bowl. 2. Add the salt and dried yeast, spoon in the oil, add the water. 3. Mix the oil and water into the flour with the wooden spoon until the dough is soft but not sticky. If it is too wet, add some more flour, if it is too dry add a bit more water. 4. Turn the dough onto a board or a clean work surface. 5. Knead by pulling and rolling the dough backwards and forwards. 6. Keep kneading for 8 to 10 minutes until the dough is smooth and springy. 7. Put back in the mixing bowl and cover with an oiled piece of cling film. 8. Leave the dough in a warm place for at least an hour until it has doubled in size and feels spongy. (The cling film allows you and the children to see what is happening!) 9. Tip the dough out on the board and knead for a minute or two. 10. Divide the dough into roll-sized portions and form into tight balls. 11. Bake for 12 to 15 minutes at 200°C.
Layer 1
False
1
3000000/10000
3000000/10000
2
65535
2480
3508
endstream
endobj
9 0 obj
<>/Filter/DCTDecode/Height 2339/Length 514540/Metadata 8 0 R/Name/X/Subtype/Image/Type/XObject/Width 1653>>stream
Adobe d
h #u " "
e !1AQaq"2BRUbr#$356CSt Tcds
%&'()*4789:DEFGHIJVWXYZefghijuvwxyz
] !1"2AQaqBR#3bCSr$Ds%&4c'd
567U()*89:EFGHIJTVWXYZefghijtuvwxyz ? kZ5R*tjP_zk3s{0W6ܶBo.iϊOְhJ|rf
0gdCj8*auWQg1A+"W+☆{ ӦOUN>s8B?m&~cض^g^(BꄤDu9hWMN$4> lvEÄ
al(%R9<[|tֆKV^.q$N+D2[OmZŬe^
H%x|#ZI/[x:p|}"r_M,AJ"" W `*UBz}$3YYFPtcBzRUm%$׳Y`