This past Sunday, we decided to face our fears along with our friend, Charlotte and take a bread making class at the Cambridge School of Culinary Arts. With the instruction of master bakers, we learned the ins and outs of baking bread. It’s a process that requires patience and meticulous attention to detail, but is fun and easy to try at home. Yeast has its own personality; when you mix it with lukewarm water, it bubbles and sizzles. Once incorporated into a dough, it is basically impossible to over knead by hand. To let the dough proof (rise) before re-kneading and baking, place the dough next to a warm oven, in the microwave or even in a dishwasher (not running, of course). Who knew?
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Courtesy of Charlotte Messervy |
Waiting for the bread to proof, we took breaks to chat with the group, dust ourselves of flour, and whip up some compound honey butter (yum!). After a few hours, we laid out our perfectly round Rosemary and Olive Rolls, braided Challah Loaves, Char’s Italian Country Bread that rivaled her step dad’s recipe, along with a few loaves of Beer Bread, Cinnamon Rolls, and Bread Sticks. We left with bagfuls of our aromatic bounty and a new-found confidence.
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Courtesy of Charlotte Messervy |
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