Bread is nutritious if it is made the right way. Allow us to show you how three simple ingredients can transform into a beautifully crispy loaf of bread. Half way through this session you will sit down to enjoy a lunch of flatbread with mezze.

Techniques you will learn:

  • Learn how ingredients work, why is your bread good one day and not good the next? Let our resident chef show you how to produce consistently good bread.
  • Learn how to shape bread dough, apply toppings.
  • What signs to look for to judge when your bread is proved and how to produce a crispy crust yet light and airy crumb.

Recipes:

Full recipes including ingredients list and method are provided for you to take home to add to your repertoire so you can keep on cooking them time and time again. Students make

  • Platted white tin loaf
  • Fruit loaf
  • Cumin Flatbread
  • Date and walnut dinner rolls
  • Rosemary Focaccia

What you can take home:

Please note that you do not need to bring any equipment or ingredients with you as this will be provided by the cookery school and is included in the cost. You will however need to bring a couple of sizeable (minimum 1L) food storage containers to take your food home in.

There is also a tasting session after each class where you have the chance to sample the tutor’s version of each dish.

  • Platted white tin loaf
  • Fruit loaf
  • Date and walnut dinner rolls
  • Rosemary Focaccia

Tea and coffee are provided throughout on all of our classes.

Book

If you’d like to make an enquiry before making a booking please check our FAQ section, and if the answer to your query isn’t there, email us on info@leedscookeryschool.org.uk and we’ll get back to you within two working days. If you’d like to call us please do so on 0113 323 7700 and if the phone is unmanned please leave a message with your contact number. We’ll aim to get back to you within two working days.

Bookings are closed for this event.