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November 17 @ 5:30 pm - 8:00 pm$55.00
Thursday, November 17th – Sweet Breads & Brioche Bread – 5:30pm – 8:00pm – 12 Students Max.
Hands On – Kid Friendly – Bring a Sheet Pan, Rolling Pin and an Apron
In this evening workshop learn all about soft, tender Brioche Dough. The recipe we will be using is an original developed at the Fat Tuscan and is perfect for either savory or sweet breads. Learn to mix, knead, rise and shape dough to make an Onion Ricotta Brioche Roll & a Sweet Chocolate Chip Bun. Also, learn the ways to form and work with a wet sponge from yeast as well as the proper technique to stuff and form the breads with the assorted fillings. Each student will be handling and making their own bread doughs from scratch. Please bring a sheet pan to rise & bake your breads. A rolling pin is recommended as well as aprons. Samples of breads will be eaten in class. $55.00 Per Person includes all supplies, class instruction, light snacks, tastings and printed recipes to take home.
*This class is rescheduled date for Hurricane Ian in October