Making bread is always interesting. The usual questions that are posed by those new to the activity - how long should the dough be kneaded, how do you know if it has been kneaded sufficiently???
Interest levels perk up when the shaping of dough begins and various kinds of dough are dispatched into the oven. Eyes grow wide in disbelief when the dough starts to rise and the aroma of bread fills the kitchen. And when the baking is finally over and the breads come out of the oven, suddenly the whole class is hungry at the same time. Hmm...I always wonder why.
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| Sesame seed rolls |
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| Lite wholewheat seed bread |
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| Mini brioche |
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| Focaccia slices |
Part 2 of the workshop will be on April 25th.
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