Sunday, March 16, 2014

Intro to Yeast Baking - Notes/Syllabus for an online class

In a couple of weeks, I'll be teaching Intro to Yeast Baking at Etsy School. This is everything you need to know to take my one session class.

all purpose flour
milk (or powdered milk is my preferred method)
1 egg
brown sugar
powdered sugar
(see Class Session section for vegan substitutes)

dutch oven or baking pan or baking sheet (no-knead bread)
9X13 baking pan or two cake rounds or pie plates (cinnamon rolls)

pro-tip - plain (not mint!) dental floss is great for cutting the cinnamon rolls. A serrated knife will work too.

The day before, stir up a batch of Jim Lahey's No-Knead Bread. You're just going to the end of step 1 "Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees."

About 2 hours before class, go through step 3 of the directions. Don't stress if you only have 30 minutes or whatever, it's pretty forgiving. And I just use a lidded giant salad bowl instead of this cotton towel nonsense.

About 20-30 minutes before class, preheat your oven, with your baking container inside, to 450 degrees.

This is optional - but please let me know ahead of time if you're going to do it, and if you want to see how mine comes out even if you don't.

Class session:
We'll start class by throwing the no-knead bread in the oven. While it bakes, we'll make and assemble cinnamon rolls!

(Vegan version:
replace the butter with Earth Balance or your favorite other margarine
water instead of milk
1/3 c applesauce instead of egg)

If you don't have a rolling pin, a wine or beer bottle or drink glass or similar will get the job done.

You can either make the cinnamon rolls right away (after your oven has cooled down a bit!) or freeze the assembled pans to make later. If you freeze them, take them out the night before to let them rise and then bake them for breakfast.

I suggest a super simple icing - 1 c powdered sugar, add enough water/milk/apple cider/egg nog to make it sort of a liquid.