Viking Artisan Breads I Workshop

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Any enthusiastic bread baker (all bread bakers are enthusiastic) will tell you that bread making is nothing more than a series of steps executed in a systematic order. Practice, and it will become second nature to you.

Lots of people believe that baking bread takes a lot of time, and yes, yeast loaves do take several hours from start to finish. But most of that time is occupied in the dough rising; your work involves just minutes of easily mastered techniques. It?s fun to do on a leisurely weekend afternoon, when you have other things to do around the house. Bread making is deceptively simple and extremely satisfying - and one of the most tantalizing aromas is that of a freshly baked loaf straight from the oven.

In this intensive and fast-paced workshop, students will learn the fundamentals of home bread baking, including the differences among flour varieties, yeasts and starters, sweet yeast doughs and rustic no-knead breads, the art of the French Baguette, how to handle wet doughs such as Italian Ciabatta, how to mix grains in an Early American Multigrain Health Bread, and bonus recipes galore!

Demonstration Recipe: Danish Cinnamon Marzipan Kringle ? Bonus Recipes: Pan co' Santi & Gianduja (Italian Raisin Walnut Bread and Homemade Nutella!)

• Class Instructor Sandra Kolka