Baking School

There's always a first time for everything... Last week at baking school I learned how to work with yeast. Having never used yeast before, I now understand why it's quite a temperamental ingredient to bake with. Another lesson I learnt: the difference between "rich" and "lean" breads. Rich breads are those that call for butter and eggs, while lean breads contain mostly flour and salt. The line-up of yeast breads we made as a class was a loaf-full ;) Collectively we made:

*Pain de Menage (Country Bread)

*Brioche

*Focaccia

*Buttermilk Cheese Bread

*Buttermilk Wheat Bread

*Easy White Bread

*White Whole Wheat Bread

*Grissini (Bread Sticks)

*Panini

*Hamburger Buns

*Pizza Dough