Techniques of Bread 1
You can’t beat the pleasure of making bread. This course explores a range of basic and specialty breads. You’ll learn how to work with yeast, create doughs from various flours, and make quick breads, loaves, rolls, ethnic breads, and sourdoughs. Each course consists of three 5-hour classes. Courses in this series may be taken in any order. Bread 1: Lesson 1: Flatbreads and Crisp Breads. Traditional Ligurian focaccia with a variety of toppings and fillings; Turkish flatbreads with easy hummus; Egyptian pita; fattoush (Egyptian pita salad); grissini (classic breadsticks of Piemonte). Lesson 2: One-Step Breads. Easiest home-baked bread; all-whole-wheat bread; pain de mie, French sandwich bread; golden sandwich bread; old-fashioned raisin bread; frisée salad with bacon and croutons; tramezzini (Italian snack sandwiches). Lesson 3: Rolls and Individual Breads. White and whole-wheat bagels; English muffins; Sicilian sesame rolls; pretzel rolls; muffuletta (classic New Orleans sandwich); pain bagnat (Niçoise salad sandwich); easy citrus marmalade.