LLFW 273 - Bread Baking

Inspire your senses with the aroma, taste, and texture of freshly baked bread as we sample recipes from around the globe. But beware! Store-bought bread will never satisfy you again. Week one, we'll make foccacia topped with olive oil, sun-dried tomato, and fresh basil. Next we'll combine black and green olives to make a strongly flavored and irrestible Italian bread. Week two: Delight in Portugese corn bread, with its hard crust and moist, mouth-watering crumb. This bread tastes wonderful with butter, olive oil, or freshly grated cheese. We'll also bake challa, a braided, egg-rich, light-textured bread traditionally served on the Jewish Sabbath. Great for sandwiches, too! We'll round out the class with a visit to India for spicy nan with ground coriander and cumin, from the Punjab region, and chapatis, a chewy, unleavened bread eaten throughout Northern India. Nan owns and manages the Holladay Great Harvest and has been baking bread since 1990. In 2005, Great Harvest in Holladay received a national 'Phenomenal Bread' award and was selected from more than 200 Great Harvest locations to receive the 'Strong and Exciting Bakery' award.