Our star junior chef nine-year-old Joshua Puncheon from Harold Wood today teaches us how to make dinosaur bread.
760 gr of flour.
450ml of lukewarm water.
18 gr of instant yeast.
18 gr of salt.
10 grs of sugar.
In a large bowl pour half of the flour.
Add the salt.
Add the sugar.
Add the yeast.
Add the water and keep mixing.
Add the remaining flour.
Get comfortable and keep mixing the dough until it no longer sticks to the bowl.
Tip it on a floured surface and knead for 8 minutes minimum.
Cut the dough into small piece.
Shape the head and add the eye and teeth.
With the second ball of dough add the body and then a tail.
With the last ball of dough pull four pieces and roll into paws. Pinch the back to create spikes.
Cut lines across using a wet knife and leave it to rise in a warm place for 20 minutes.
When it rises boil the kettle but do not pre heat the oven.
Place a bowl of hot boiling water at the bottom of the cold oven and spray with water.
Add the dinosaur in the oven at a temperature of 200c for about 35 minutes.
After 35 minutes or when it’s golden brown let it cool on a rack.
When it has cooled down enjoy your dinosaur bread!