Baking Basics: Bread - In Person

A hands-on in-person cooking class. Dinner will be served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Proof of full vaccination is required at the door. Masks are recommended.

We believe all home cooks can make bread at home! To help you feel more empowered to bake your own bread, we'll focus on a basic no-knead, stir-together bread dough that you can keep in your refrigerator. With this one simple dough, you will be ready to bake a loaf of crusty bread when the urge hits you. No need for an expensive bread machine to make a variety of breads for breakfast, lunch, and dinner.

Jennifer will explain all about yeast, how to develop flavor in the bread, and how to ensure a crispy crust. Students will make a batch of dough to take home and bake later on in the week. The breads made in class will serve as the basis of our dinner: a sandwich bar and seasonal vegetable soup. 

There's nothing like the smell of freshly baked bread. Join us for this new class!

MENU

Basic No-Knead Bread Dough

Crusty Boule

Olive Boule

Manchego Cheese Boule

French Baguette

Sandwiches made from freshly baked breads

Seasonal Vegetable Soup

This menu contains the following common allergens: Egg, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.

_{Photo by Victoria Shes on Unsplash}