Festive Bread workshop, Saturday 6th December 2014
At this class you will learn how to make a range of festive breads perfect for the coming holiday season, including Jewish braided challah, buttery brioche, traditional Dresden stollen and Italian panettone.
After this intensive workshop you will understand how eggs, fat, milk and sugar work to enrich doughs, how to shape three-strand braids, classic brioches à têtes, fruit-laden stollen loaves and tall panettones. We will also cover the importance of long fermentation periods, essential for developing complex flavours in bread, and how to fit bread-baking into busy lives. Plus you will learn how to use up leftover festive bread to make delicious puddings.
This class is perfect for anyone who wants to get baking for the festive season and spoil their friends and family with outstanding home-made treats. This is a hands-on class. You will leave laden with plenty of freshly baked bread and feeling confident to make more at home.
The workshop includes a delicious seasonal lunch showcasing different types of bread, with wine.
You can view pictures of past Festive Bread workshops here.
We had such a great day and we really enjoyed your company and those of your other guests. Oh – and the breads! My, how popular we have since become.
Anna broke the processes down step by step so that it didn’t feel daunting and gave us lots of great tips and tricks over the course of the day. … This class really exceeded my expectations and I would be happy to take another class with Anna in the future.
An amazing way to spend a day. Loved every moment of it.
Wonderful! Can’t wait to recreate these at home.”