BREAD CLASSES
"I am going to learn to make bread tomorrow. So you may imagine me with my sleeves rolled up, mixing flour, milk, saleratus, etc., with a deal of grace. I advise you if you don't know how to make the staff of life to learn with dispatch."
- Emily Dickinson
Great Loaf Bread Series
This mini-series will include 3 classes spaced out in 2 week intervals. With a focus on FUN while learning, we'll progress through increasingly sophisticated "pan breads" (loaves baked in pans) that are great for slicing, sandwiches, and toasting for breakfast.
We'll begin with a classic "split-top" farmhouse bread. Next up will be my famous quick & easy oatmeal bread as featured in the Hartford Courant baking challenge. We'll end with whole wheat with optional cinnamon and raisins. Details follow:
>Farmhouse White
This class will focus on a really useful bread suitable for slicing and making wonderful sandwiches: a sturdy "farmhouse" white. It also toasts nicely for breakfast or the perfect BLT. The class is suitable for both newbies and experienced bakers looking to perfect their skills. We'll lightly dust the top with flour before scoring to "mark" the bread with its distinctive look. Pepperidge Farm made this bread famous. We'll make it even better!
>Quick and Easy Oatmeal Bread
This class will make our family favorite oatmeal bread that is great for sandwiches. While breads made with oats traditionally took a long time to make, this recipe employs unique tricks and ingredients to shave hours off the process! It is Don's first recipe to be featured in The Hartford Courant "Whatcha Cookin" challenge!
>Whole Wheat ... and Cinnamon!
This bread class will introduce you to whole wheat. The recipe features a family favorite: cinnamon swirl bread... just like you remember (probably better), and perfect for breakfast toast. You will also learn about some of the health benefits of bringing whole grains to your table. It's nice when food that's good for you tastes great too!
This is a “participation type” course; each student will take home a loaf of bread fresh-from-the-oven at the end of every class. 3 sessions
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