A Taste of the Past

Historical and Traditional Cookery

Day-long Cookery Courses: Basic Bread Making | Further Adventures in Bread | Jam and Curd | Basic Baking | Sour Dough and Sponges | Fancy Breads | Mediterranean Breads
Evening Cookery Club: Christmas Treats
Other Services: Talks and Demonstrations | Recipes for Forty Hall | Catering

Bread Making for Beginners

Traditional bread in different forms
Traditional bread in different forms

This course is aimed at complete beginners and will cover everything you need to know to make old fashioned bread. There will be between 6 to 8 participants.

The day is split into two, distinct halves. The morning is busy with mixing, kneading and preparing our breads. The afternoon is more laid back as we wait for the yeast to work and rise our breads. If there is time then there may be a small demonstration in the afternoon but this all depends on how the breads are behaving on the day.

The course starts with tea and homemade biscuits. Then we will look at a range of flour and yeast types available to the home baker.

The first thing we will do is learn how to activate fresh yeast. Then we will make two different types of bread dough, one using wholemeal flour and one using white flour. All the kneading is done by hand. The pace is relaxed with plenty of time to ask questions.

Once our traditional dough is rising then we will make frying pan pizzas for our lunch. This recipes is not really bread but a soda bread or scone but it does make a very speedy and tasty lunch. Lunch will also include salads, bread and cheese and a small dessert. All served with soft drinks.

After lunch we will prepare our two breads and bake them. The wholemeal dough we will turn into a traditional sandwich loaf and the white dough will be made into monkey bread. This uses dough balls rolled in different flavours to make a great tear and shear style loaf. You will have the choice of making either a savoury or sweet version.

The cost includes lunch and refreshments, course notes, all your ingredients and of course, your loaves of bread to take home, enjoy and show off your new skills.

Please bring your own apron, bread making is a lot of fun, great stress relief but potentially very messy. You will also need something large enough to take home 2 loaves of bread.

Grant loaf
Grant loaf

Booking and Other Information

To find out more information about any of the courses or catering on offer please call Claire Passaris on 07999 871 053.

To book a course please send a booking form and cheque to Claire Passaris, A Taste of the Past, 80 Orpin Road, Merstham, Redhill, Surrey. RH1 3EY. I do require payment in full at the time of booking as I have to pay for everything before the course. However I will not cash your cheques until I have enough people to run the course. Please give me your e-mail address or mobile phone number and I will send you a message a couple of days before I cash your cheque. I will also use it to tell you of any changes to the course details.