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.
Swedish buns spiced with safron, cardamom and orange zest. Nothing else tastes quite like these.
Delicious and fun to make. As Dan Steven of River Cottage Bakery says "if it isn't easter leave off the crosses". The close texture of the buns comes from using a mixture of strong and plain flour.
Malt loaf is sticky, sweet, moist and quite richly flavoured. A good variation to everyday bread.
Just a bit of fun, but they are really good and quick.
We don't make this often because I have to forage for whey but if this interests you, let me know. It has a unique taste and is splendid with cheese.
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.
Soda bread is also quick to make but should be eaten right away either at breakfast or as a mid-afternoon snack on a Sunday. There are as many soda bread recipes as there are kitchens; mine is a wee tinned loaf using oatmeal and wholemeal flours.
All the recipes are on this website so you can have a more detailed look at what we do or just get cracking.