A way of life and even “The Staff of life”. I never cease to worship the making of and the eating of this noble food. It’s simple to make good bread with decent fresh ingredients and the results are as rewarding as your own garden vegetables!
In this session we will make bread dough from scratch and add things, testing a couple of different shapes, whilst trying not to nibble too much!
Bread Dough. We use decent strong bread flour, easy bake yeast, olive oil, sugar and salt. We knead the bread by hand, prove it for an hour then flavour and shape it, prove it again for about 45 minutes, then bake it.
Focaccia. Marco’s version with sundried tomatoes, onion cheddar cheese, garlic and chopped parsley. It’s a flattish bread with crevasses of olive oil, a crusty dried herb and salt top. Irresistible!
Plait. We divide bread dough into three, roll it out and plait the three lengths, egg wash it and top with sesame seeds. Beautiful and golden crust.
We will demonstrate :
Lebanese dried oregano baps. Only once proven, flavoured with turmeric, garlic and cumin seeds, drizzled with olive oil.
Tear and share rolls. They snuggle together in the oven and so you get a crusty top and soft doughy centre!
Marco will happily answer questions from our audience as we go along.
We will have a maximum of three households per session for this, so the session is inclusive for all involved.
Top Tech Tip. If you hook up an HDMI cable from your laptop to a TV in your kitchen, you then have two screens to allow you to have an audience at home!