Bread Dough Numbers
(Thanks to Ronnie for sending this in!)
A tasty way to learn your numbers. Also reinforces math skills through measuring ingredients.
- 1 pkg active dry yeast
- 1 1/2 cup warm, water
- 1 tsp salt
- 1 Tbsp sugar
- 4 cups flour
- cookie sheet
- bowl for mixing
yeast cells under
Notes on Yeast:
- You can substitute cake yeast for active dry yeast.
- One pkg active dry yeast = 2 1/4 tsp active dry yeast = 6 oz cake of fresh yeast.
- Fresh yeast should go into slightly cooler water (90F) than dry yeast (110F).
- The yeast should foam.
- Measure 1 1/2 cups warm water into a large bowl. Sprinkle yeast into water and mix until soft.
- Add 1 tsp salt, 1 Tbsp sugar and 4 cups flour.
- Mix until the dough forms a ball.
- Knead on a floured surface until the dough is smooth and elastic.
- Tear off balls of dough and roll them into snakes (just like you would with playdough)
- Arrange the snakes into number shapes.
- For older children, include the concept of "greater than and less than" by asking them to make the numbers progressively bigger (the #1 would be a smaller piece of bread than the #5, for example).
- You could also make triangles, squares, etc for shapes practice or ABC's for alphabet practice.
- Place the shapes onto a greased cookie sheet
- Cover with a towel and let them rise in a warm place until double in size.
- OPTIONAL: brush with beaten egg and sprinkle with salt (makes sort of a pretzel)
- Bake for 10 to 15 minutes at 350F until they are firm and golden brown.
- Cool slightly.
- Eat with honey, jam or anything else you enjoy putting on bread.