|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|
This course is aimed at people who have made bread before but we should be able to accommodate complete beginners, it is just that we will not cover the basic differences in flour and yeast types in detail. There will be between 6 to 8 participants.
Before the invention of baking powder in 1843 by Mr Bird (of custard powder fame), all cakes were raised with yeast and eggs. Even then, baking powder as product wasn't mass marketed until Dr Oetker came up with housewives formula in 1891. Bread cakes or enriched breads often have a lot less sugar and fat than cakes and they come in a wonderful range of flavours. The very best examples of these loaves come out at Christmas or Easter, such as pannetone and stollen.
There are different ways of enriching dough and these are mainly to do with when you add the butter, sugar, eggs, nuts or whatever else, to the bread dough. Many of the things we want to add such as fats, salt and even egg can inhibit the activity of the yeast so it is important to understand how to maximise the yeast activity to get the best rise out of the bread. That said, there are only so many stages to making bread so there isn't too much to get worried about.
Over the day we will make three loaves of bread. The first is a Greek Christmas bread that is lightly flavoured with orange peel, spices, butter, sugar and egg. The second will be an olive oil and rosemary focaccia and the third will be a traditional, Welsh, flowerpot loaf, flavoured with herbs, butter and onions.
The cost of the course 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 3 loaves of bread.
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.