Having retired in April last year I now have a little more time so, due to popular demand, classes are back! We did a Christmas bread class in December including Stollen and Panettone and we have another class (already full) Feb 4th. We will run a few more over the next few months so, if you are interested please email or call.
We can pretty much accommodate whatever anyone wants to learn but we recently made the Scandinavian Kanellängd featured on the Christmas bake off and it was delicious: cinnamon butter filling in an enriched dough.
We are also doing dinner party rolls and breads for a lady who runs a supper club and shall also be doing breakfast breads for another lady who runs a B&B. Take a look through the site to see the type of things we have done in the past.
Format: 09.30 for 10.00 start, finishing c. 16.00. Three batches of bread to take home plus recipes. Coffee/tea and home made biscuits/cake plus lunch with wine, beer, soft drink etc.
Price: We are no longer supplying a free apron since most people already have an extensive collection so can offer a whole day course for £80 per person. £20 deposit (transferable but non refundable) secures a place with balance on the day.
Any questions, please email, call or leave a comment on the site.
We look forward to seeing you and, remember, keep baking!
Certificates arrived today! Gold for both Aussie Fruit Loaf and Turkish Pide and Bronze for Pesto swirl. Many of the professional winners are from small bakeries so check out whether any is near you: http://www.worldbreadawards.com/competition/winners/
Winner of the Amateur section was Andy Munarriz (@AndyMunarriz) who looks to be a great cook as well as a world class baker.
Just found out two of my breads won Gold at the World Bread Awards and my other entry a Bronze. Turkish Pide and Aussie Fruit loaf were two of just 15 golds not counting the overall winner Andy Munarriz. Certificates on the way so more to follow.
Another new recipe: http://www.myitaliansmorgasbord.com/2012/07/27/mixed-seeds-knackebrod-swedish-crackers-for-the-daring-bakers/ from a great website/blog.
It is a yeast dough but rolled very thinly and baked immediately. I tried plain ones with caraway and nigella seeds in the dough and the more coloured ones had an egg glaze into which I rolled some more seeds. I think these look better and have a great flavour. Suspect cumin seeds would be another good one. Easy and quick to make and very good with cheese. Would make a great Christmas gift.
I first made this when my neighbour came back from Cyprus with a loaf and it has been a favourite ever since. I have been making it as a three plait, photo left, but it is actually a flatbread so this weekend I made a more traditional version using this recipe (with the addition of fennel seeds to the nigella and sesame): http://www.taste.com.au/recipes/12772/turkish+pide. Needless to say delicious, especially warm and dipped in olive oil and Balsamic. One of the breads we are making Nov 8th on our flat (and flattish) bread course; only one place left!