I recently took a bread making class at the Kitsilano Community Center. Together with nine of my neighbours we got kneading! In only three hours we made lemon and lavender scones, smoked salmon and dill scones, grape focaccia, multigrain bread, pita bread, porter house rolls and, my favourite, whole wheat honey bread which I love because it’s easy to make and works well with sandwiches. (recipe after the jump). The class was held in a commercial kitchen and was totally hands-on. I got some great baking tips and left with several new recipes and tons of goodies. My whole family was in a carb induced coma all week!
The next bread making class is being held March 13 from 6-9 pm. The community center also offers a variety of other culinary classes including Mediterranean cooking, holiday baking, vegetarian cooking and more. They even have culinary classes for kids. At $59, a culinary class in the neighbourhood might make a great holiday gift for the young or old aspiring chef in your life.
Whole Wheat Honey Bread
I love this bread for wo reasons: It’s easy it is to make and it’s perfect for sandwiches. The recipe below makes 3 loafs.
3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted
1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake.
5. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. This step is, of course, optional. Personally, I like a crusty top.
Kitsilano Community Center, 2690 Larch Street, 604-257-6976, Kitscc.com