In April I received a Gluten-Free Vanilla cake mix and a recipe card for a London Fog Gluten Free Blueberry Cake in my April White Willow Subscription Box. This was perfect for baking something Gluten Free. It was easy to follow and the cake turned out beautifully.
I enjoy baking but the one thing I never really made was bread. So here was my chance to learn how to make bread from a trained executive pastry chef, Marco Ropke. He’s the instructor and owner of the Vancouver Pastry School. I love the small class size (average of 8 students per class). It’s wonderful to not only take home the bread and recipes, but baking tips about how to make bread in your own kitchen with what you have. The practical hands-on lessons give you the confidence to try at home.
Sharla and I both have learn how to make bread on our lists so we went to the Introduction to Bread Baking course together. We learned how to make bagels, whole wheat toast bread, hard or petite rolls, carrots onion herb bread, cheese bread, baguette and fougasse.
First step is to make a well with the dry ingredients and put the wet ingredients inside to combine.
Then comes the hard part and the upper body workout. You knead the dough until the gluten has been worked and the dough is ready to double in size.
Your hard work pays off with fresh bread.