For thousands of years, bread has been a staple diet worldwide. People keep consuming it because of its portability, convenience, nutrition, and flavor. Whole Grains in bread are essential to a growing child’s healthy diet, supplying them with the nutrients they need to get through the day. Wholegrain also gives energy to a child’s natural growth and development. The recommended daily intake of fiber, iron, carbs, and other vitamins and minerals may appear excessive. Introduce bread into your children’s diet to ensure they get the most out of their eating.
Knowing what is good for the kids includes having the best bread box to ensure that it is protected from harmful germs while allowing them to enjoy every bite of the bread by keeping it fresh and delicious. With these five delicious vegan bread simple recipes, you can even introduce your kid to cooking and helping out in the kitchen.
1. Hedgehog Rolls
Use this entertaining and simple starting recipe to introduce kids to the craft of baking bread. You’ll never bake anything more adorable than these little hedgehog rolls.
Ingredients
- 500 grams pack of brown bread mix
- 25 grams butter
- Plain flour for dusting
- 12 raisins
- 6 flaked almonds
Procedure
- Using the butter, prepare the bread mix as directed on the package. While using a stand mixer is preferred, doing it by hand is not difficult. After giving the dough a five-minute rest, knead it for five minutes.
- The dough should be divided into six pieces. Each piece should be created into a ball by rolling it between your hands after lightly flouring the surface. Make it into a hedgehog shape by gently dragging one side out to form a snout. Be firm or, it will revert.
- Hedgehogs should be placed on a baking sheet, covered with a damp tea towel, and allowed to rise for one hour.
- Heat the oven to 200°C, 180°F, or gas 6. Carefully cut through the dough with kitchen shears to create the spikes on the hedgehogs’ backs (younger children should be supervised). To make the eyes and snouts, insert a flaked almond into the end of each raisin.
- Bake the rolls for 15 minutes or until they are risen and golden. It will last two days if stored in an airtight container.
2. Tiger Bread
Tiger bread is a beautiful baking recipe to keep on hand because of its recognizable cracked top and pillowy inside. A weekend project-worthy easy recipe is straightforward.
Ingredients
- 500 grams of strong white bread flour, plus additional for kneading
- 7 grams of sachet fast action yeast
- 1½ teaspoons of caster sugar
- 1½ teaspoons of fine sea salt
- 300 – 350 milliliters of warm water
- Vegetable oil, for the bowl
- For the topping
- 90 grams of rice flour
- ½ x 7 grams of sachet fast action yeast
- ¼ teaspoon of salt
- 1 teaspoon of golden caster sugar
- ½ tablespoon of toasted sesame oil
- 90 milliliters of warm water
Procedure
- Fill a sizable mixing bowl with the flour. Mixed salt, sugar, and yeast. Make a well in the center, then gently pour in the water. Mix everything quickly, then spread it on a surface dusted with flour. Knead the bread for 8 to 10 minutes, or until it is elastic and smooth. Put the dough in a sizable mixing bowl that has been lightly oiled, cover it, and place it in a warm location for an hour or until it has doubled in size.
- When the dough has risen, turn it onto a work surface and knead it three times. As best you can, shape the dough into an oval. Place the bread on a baking sheet that has been lightly floured. Cover loosely with lightly oiled cling film and set aside for 45 minutes-1 hour, or until doubled in size.
- Heat the oven to 200°C, 180°F, or gas 6. Put all the topping ingredients in a small bowl and stir until you have a spreadable paste, adding extra water or flour as needed. Set the bowl aside for 5 minutes to rest. Use a palette knife to gently spread the mixture over the bread—bake for 35 minutes on the baking sheet in the middle of the oven. When the loaf is finished cooking, the base should ring hollow and feel light for its size. Before slicing into slices, allow it to cool fully.
3. Cuddly Egg Men
These fried eggs and homemade bread men will satisfy hungry kids and give them a tasty breakfast treat.
Ingredients
- 400 grams of strong white flour
- ½ teaspoon of salt
- Pinch of sugar
- Sachet of fast-action dried yeast 7 grams
- 2 tablespoons of olive oil
- 4 large eggs, at room temperature
Procedure
- Salt, sugar, and yeast should all be mixed in with the flour in a big bowl. Add the oil and 250 milliliters of water, then stir to make a soft dough. Add more water if necessary.
- The dough should be given a brief, smooth kneading before being placed in a bowl, covered, and left in a warm location for about an hour, or until doubled in size.
- The oven should be set to 200°C/180°F/gas 6. Put the dough onto a board, give it a quick knead, and then cut it into four pieces. Take one part, remove a quarter, and form the remaining piece into a ball for the head. Create a sausage out of the other portion.Utilizing a small amount of cold water, join the head to the body.
- On a baking sheet with non-stick surfaces, spread the dough. Cut the sausage in half horizontally to create two legs, then vertically up to create two arms, using a sharp knife. Snip the top of the head using scissors at regular intervals to create hair, then make one snip for the lips. Create two eyes with a wooden skewer.
- Place one egg on the dough man’s belly. With a little cold water, fold the arms over the egg and secure. Use the remaining dough to create three more egg guys. Give it ten minutes or so to prove.
- Until the bread has risen correctly and is golden, bake for 20 minutes. Peel the egg, then enjoy it with the warm toast after letting it cool on a wire rack for a few minutes.
4. Vegan Christmas Pinwheel Biscuits
You can get the kids involved in the kitchen with the vibrant vegan pinwheel biscuits. They’ll be a tremendous hit during Christmas and kids’ gatherings.
Ingredients
- 200 grams of dairy-free margarine
- 100 grams of caster sugar
- 2 tablespoons of vanilla bean paste
- 300 grams of plain flour, plus extra for dusting
- Red and green food coloring gels (check they’re vegan)
Procedure
- Using an electric whisk, combine the margarine, sugar, and vanilla until pale and creamy, then stir in the flour until well mixed and a smooth dough form. Bring them with your hands, then separate them into three equal pieces (about 200 grams each). Wrap one piece and leave it aside, color the second piece red with a drop of food coloring gel, and make the third piece green. Wrap each dough separately, then chill for 30 minutes.
- Roll out the basic dough between two sheets of baking parchment into a 30 x 20-centimeter rectangle, then repeat with the red and green doughs.
- To form a triple stack of dough layers, carefully pull the plain rectangle of dough over the red dough, then the green dough over the simple dough. As necessary, peel away the parchment. Roll the layers lightly to help them adhere by placing a fresh sheet of baking parchment on top.
- Roll the dough into a log by starting from the longest side and using the parchment sheet underneath to assist as you peel away the top layer. Wrap securely and place in the refrigerator or freezer for one hour, depending on your preference.
- Two baking pans should be lined with parchment paper, and the oven should be set to 160°C/140°F/gas 3. Cut the cold dough into 2-centimeter rounds. Place plenty of room between each on the baking trays that have been prepared, and bake for 12 to 14 minutes. Before serving, let the food thoroughly cool on wire racks. It will last for up to three days in an airtight container.
5. Gory Guts Pizza Tear ‘n’ Share Bread
With this gory tear ‘n’ share bread, you can have a memorable Halloween party. Make a tomato sauce foundation and add your favorite pizza toppings.
Ingredients
- 500 grams of strong white bread flour, plus additional for dusting
- Sachet of fast-action dried yeast 7 grams
- 2 tablespoons of olive oil
- 2 garlic cloves, crushed
- 2 x 400 grams of cans chopped tomatoes
- ½ teaspoon of dried oregano
- 250 grams grated mozzarella or cheddar, or use a mixture
- Pizza fillings of your choice
- 2 tablespoon of herby garlic butter
Procedure
- Fill a big bowl with the flour. 2 teaspoons of salt and yeast should be added to opposite sides of the basin. Mix with a wooden spoon or a stand mixer equipped with a dough hook with 300 milliliters of warm water until you have a soft dough (add up to 25ml more water if the dough seems dry). You should have a smooth, flexible dough in the mixer after 10 minutes of hand-kneading or five minutes. After applying a little oil to the dough ball, place it in a clean bowl and cover it with a tea towel. Leave to prove in a warm area for two hours, or refrigerate overnight (up to 24 hours).
- The garlic should sizzle for 30 seconds in the remaining oil over medium heat; do not allow it to brown. Combine the tomatoes, oregano, and 2 teaspoons of sugar in a mixing bowl. Ensure proper seasoning. Once the sauce is thick and rich, lower the heat to low-medium and let it bubble for 20 to 30 minutes. A potato masher should mash any residual tomato chunks into the sauce. Allow cooling until ready to use. When fully cooled, the food will be kept in the refrigerator for up to three days or six months in the freezer in an airtight container.
- When it’s time to assemble, spread the sauce over the bottom of a sizable baking dish or roasting pan. On a floured surface, roll the dough into a rectangle 60 x 30 centimeters in size. Each measuring 15 x 60 cm, two smaller rectangles are created by halving the rectangle lengthwise. Add any desired pizza toppings after piling the cheese in the middle of each rectangle. To enclose the fillings, pinch the rectangles’ long sides together; be cautious not to tear the dough during this process. Make sure each long sausage is tightly sealed along its whole length by gently stretching it out to lengthen it. Lay the dough links over the sauce seam-side down, wriggling them into intestinal shapes while leaving some space between them so that the bread will expand after baking. Cover and let the proof for 30 minutes at room temperature, or chill for up to 8 hours. Set the oven to 200C/180C/gas 6.
- Bake the bread for 45 minutes or until golden brown. Before serving, let the food cool for at least 10 minutes after brushing it with herb-garlic butter.
Concluding Thoughts
If there is any work involved in baking, it is a labor of love. A love that is passed down from one generation to another. Kids will be messy, but they will have fun, and so will you! The mess will be easily cleaned up, but the memories will last a lifetime. Create and bake bread for kids to remember!
