Monday 27th October 2014
3rd session, 5 students (with 3 apologies, so numbers are building up), 4 of whom made pizzas and chocolate rolls, and one (who had just popped her head round the door to check where we were) came with no ingredients, so she made a batch of fancy dinner rolls and some iced buns.
Next month we're making a fruit dough (possibly apfel kuchen or schiacciatta con l'uva) and cheese and tomato sizzlers.
Monday 20th September 2014
2nd session, 4 students this time, who all made a loaf of bread,
3rd session, 5 students (with 3 apologies, so numbers are building up), 4 of whom made pizzas and chocolate rolls, and one (who had just popped her head round the door to check where we were) came with no ingredients, so she made a batch of fancy dinner rolls and some iced buns.
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| Cheese and tomato pizza - with olives |
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| Leaky pain au chocolat! Some chocolate leaks more than others. |
Next month we're making a fruit dough (possibly apfel kuchen or schiacciatta con l'uva) and cheese and tomato sizzlers.
Monday 20th September 2014
2nd session, 4 students this time, who all made a loaf of bread,
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| All these loaves were made with a 4-strand plait - one freeform and two tinned |
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| Two-toned loaf-half white, half wholemeal and white, shaped into a 4-strand plait and fitted into a bread tin |
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| Each batch of Chelsea buns, made with around 150g (small cup) of flour and 100g of sultanas costs less than half the price of a Chelsea bun in the shops |
7th August 2014
Last Tuesday, I began what is intended to be a regular breadmaking session at St George's Church Hall, Wilton in Taunton. They will be held from 2-4pm on the 4 Tuesday in the month (to be confirmed).
In the first session, five students - most of them fairly new to breadmaking - made a soda bread focaccia, cheese and tomato sizzlers (wraps) plus pain au chocolat and jam doughnuts.
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| Italian soda breads - or, soda bread focaccias! The one at the top right is a failed attempt at a gluten-free version! |
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| Add caption |
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| Fancy dinner rolls and sizzlers |
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| Pain au chocolat, jam doughnuts and jam pasties |
It is proposed that each month we will make a variety of different breads so that students will build up a bread portfolio.
There will be space for about a dozen students on the course, so there's plenty of space ATM!
The next session is planned for Tuesday 26th August, when we shall be making loaves and fruit bread - there'll be a choice between Chelsea buns/Swedish tea rings/apfel kuchens and more.
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