Volunteer Kitchen Hand & Bar Tender Duties

Ingredients (1–5 loaves)

Equipment & Oven Setup

• Gas oven only
• Preheat bottom burner full-blast for at least 10 minutes
• Bake: first 15 minutes on bottom burner, last 15 minutes on top burner only

Step-by-Step Instructions

1. Prepare the Yeast

   
   1. Heat 500 ml of water so it feels like a warm bath on your inner wrist—comfortably warm, not scalding.
   2. Pour the water into a bowl and sprinkle in the yeast evenly over the surface.
   3. Give it a quick swirl with a spoon—no vigorous mixing needed.
   4. Cover loosely (plate or tea towel) and wait 5–10 minutes.
   After 5 minutes, look for a light froth on top.
   After 10 minutes, you want a bubbly foam “hat” like a tiny beer.
   5. Check your yeast:
   ✅ Foam present? Your yeast is alive—dump it into your flour and go bake!
   ❌ No foam? Yeast is probably dead or water was wrong temperature. Toss it and start over with fresh yeast.
2. Mix dry ingredients: In a big bowl, stir the flour, & salt & until even.
3. Add wet ingredients: Make a well, pour in oil & water, and yeast, stir to combine.
   If dough’s too stiff, add 1–2 Tablespoons water.
4. Knead: Dust surface, knead for 10 minutes until smooth.
5. First rise: Oil a bowl, cover dough, leave 1 hour until doubled.
6. Shape & second rise: Punch down, form loaf, place on lined tray, cover & rise 1 hour.
7. Score & bake: Dust top, cut a 6 cm “+”, bake 30 minutes (see oven setup).
8. Cool: Tap base to check hollow sound. Transfer to wire rack to cool.