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Small Breads: English Muffins, Biscuits, & Buns   

Discover the satisfaction of making your own pretzel buns for sandwiches, fresh English muffins and bagels for breakfast, and a pull-apart bread that can double as a centerpiece. Baking your own bread is fun and economical, but it also enables you to vouch for every ingredient. We’ll explore the role of lye in a water bath (although we’ll use special baking soda), how tender layers are created with butter and steam, and the unusual method of “baking” bread on a stovetop griddle. This course is open to students ages 12+ if accompanied by an adult, 16+ without.

 

 
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