Great British Breads
This is a lovely class that teaches the fundamental principles of how to bake with yeast, how to knead dough to develop the gluten and how to get your timings and temperatures right. You’ll mix a dough enriched with milk, sugar, butter and eggs to make ham and cheese wraps and a beautiful plaited wreath, then choose between a brown or white dough to make a split tin loaf and a traditional batch loaf.
|Dates||Tuesday 30th April|
|Times||9.30 – 3.30pm|
|Costs||£160 per person|
|Class Length||6 hour class starting at 9.30am|
|Class Size||Maximum 8 Bakers|
|Suitable for||Beginners / intermediates / advanced|
All ingredients, aprons and equipment
Lunch with a glass of wine
Refreshments throughout the day
Paper patisserie bags to take your bread home (feel free to bring your own bags if you’re walking / travelling far)
What to expect:
An enjoyable, relaxed, and informative day surrounded by people who love food and good company. Everyone is welcome – from complete novices who’ve never baked a loaf of bread in their lives, to those who bake bread regularly and are keen to expand their repertoire or master a specific skill.
You will bake:
Swansea loaf & a split tin loaf
Ham and cheese wraps
Plaited Sugar wreath
9.30am – Coffee and a chat about your baking experience & what you want out of the day
11.30am – Second Breakfast
2.30pm – Lunch with a glass of wine
3.30 – 4.30pm Finish
The classes include a wide range of ingredients including wheat, rye, dairy, eggs, nuts, sesame sulphites and soya so whilst we make every effort to avoid cross-contamination, this cannot be guaranteed.
Please inform us if you are vegetarian. If you are vegan, please contact Rachael to discuss the possibility of bringing your own substitutions for eggs, butter and milk.
Note: If the classes are showing as sold out or if you need two spaces but there is only one space left, please contact Rachael to be added to the waiting list or to see if we can squeeze you in.