Hedgehog bread

Hedgehog bread is really easy to make, and therefore a great kitchen activity for children of all ages. You can make big hedgehogs, little ones, or whole families in descending size order. It doesn’t matter whether your dough is white or wholemeal, granary or rye, or how much of it you use.

Start with some dough, risen and waiting to be knocked back. Once you’ve worked the air out of it, divide it up as you wish: one lump for each little animal.

Shape the dough into a tear shape, elongating the nose. Try to make your hedgehogs nice and plump; they can come out a little flat, otherwise.

Push two fat raisins into the face, for eyes.

Then you simply take your kitchen scissors and snip the prickles into being. Hold the scissors at a 45 degree angle and make the cuts reasonably deep, as they become less so during the second rising and baking. Seb likes to put in lots and lots of little ones in neat rows; Fliss places a few very deep ones, strategically. You can’t really go wrong.

Leave them to rise, as you usually would with bread, for half an hour or so before baking until they are hollow when tapped on the base. Ideally, you should leave these to cool before you cut into them, but sometimes it’s just too hard not to. With four children, the whole loaf disappears in a single supper, anyway.