The breads in this 6 hour hands-on class have very distinctive tastes. By balancing the flours we choose with the flavours we are going to add we can end up with wonderful breads. In addition most of the recipes in this class involve copious amounts of butter and to counteract the effects this has the gluten we add eggs too. In the class we learn how to handle these very soft buttery/eggy doughs. We should manage four of the breads below in a class but not all of them.
The walnut paste which we knead into the dough is made using walnuts, honey, butter and a pinch of salt. This, and the use of rye and wholemeal flours give this bread its glorious flavour. Thanks to Dan Lepard for the recipe.
Russian street food as in the photo at bottom right. These pasties are traditionally filled with cabbage, onion and egg, but enjoy experimenting. The pastry is made from a soft yeasted dough.
Adjust the ratio of strong white to wholemeal to reach the flavour you like. Just right for breakfast for two.
Just a bit of fun, but they are really good and quick.
A sweet white bread, enriched with eggs made not only for major festivals but every week on the eve of the Sabbath. Thanks to Andrew Whitley of Bread Matters (www.breadmatters.com) for the plaiting diagram, the recipe which I have abbreviated a little, and for showing me how. The header shows challah with and without the traditional poppyseed dusting.
All the recipes are on this website so you can have a more detailed look at what we do or just get cracking.