First we made the Dough by mixing strong flour, fast acting yeast, salt, water and a little olive oil in a bowl.
We then kneaded the dough for 10 minutes until it came together in a smooth ball. The group members enjoyed working with their hands and seeing the dough transform.
We then let the dough rest for an hour, before kneading the dough again.
Teaching how to work the dough.
We then rolled the dough into balls and left to rest for 20 minutes before baking in the oven for 10 to 15 minutes.
Then for the soup we cooked some chicken thighs in the oven and everyone chose some vegetables which they would like in the soup. We chose garlic, onion, celery, carrots, broccoli, sweetcorn and spinach. We cooked the garlic and onion in a little oil then added carrots and celery and let them cook until soft.
After a few minutes we added some stock and the cooked shredded chicken and the rest of the vegetables. We let this simmer for half an hour before serving with the bread rolls.
Everyone loved the soup, it was tasty and healthy. The bread rolls were lots of fun to make and complimented the soup perfectly.
