Bread Making Workshop – Perfect Answer to a Stormy Afternoon3 Min.
As the gale force winds and torrential rains swirled around us in our boatyard Newburyport Studio last Saturday, we gathered around Chef Mary Reilly again to learn the joy of baking bread – baking several varieties of bread! The perfect antidote for our collective woes. During the course of the afternoon we learned to make cinnamon rolls with individually selected fillings, rustic bread, focaccia with olive oil dough and a variety of toppings, and no knead bread. While learning, working, and kneading away, our creations baked in the Studio’s ovens. Some of us tasted as we went along, truth be told – but best of all, students took home samples of their work, a complete packet of all the recipes used and some additional recipes, a packet of live yeast, a container of sourdough starter, dough scrapers, linen … each student has all she or he needs to replicate their class efforts at home. Chef Reilly urged us all to invest in a scale (Oxo Good Grips Food Scale and a Admetior Digital Spoon Scale for smaller amounts) and convert to using the scale rather than measuring cups to ensure exact and consistent measuring. We enjoyed a great afternoon with some returning students and new faces. Please check out some pics of the class and look for our future offerings – Northern Italian Cuisine tomorrow March 19 and Seafood April 16.