Breads Ahead 2 (new class)
You can always rely on the heat-retaining powers of cast iron to turn out handsome, high-rising and heavenly home-made breads! Christopher’s latest loaf and bun recipes bring together savoury and sweet elements in new and unusual ways.
| Instructor | : Chef Christopher Tan |
| Hosted by | : The Kitchen Society |
| Date | : 16 June 2018, Saturday 11.00am – 3.00pm 20 June 2018, Wednesday 1.30pm – 4.30pm |
| Fee | : $190.00 per person (use the Le Creuset Member discount code "LCMEM" to enjoy 10% discount) |
| Register Here |
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Honey Miso Butter Coronet Loaf
A silky, supple dough spread with honey and miso butter, then rolled and tucked into a crown-shaped loaf, and baked in a cast iron casserole. Richly browned on the outside, this savoury-sweet bread pulls apart into downy layers. Great for brunch and holiday buffets.
Triple Coconut Challah
Eastern European-style buns stuffed with a filling of crushed potatoes, caramelised onions, crispy This dairy-free, egg-enriched braided loaf has a unique fragrance, a shiny, chewy crust, and a fine and feathery crumb, thanks to the trio of coconut water, coconut sugar and coconut oil. Baked in a skillet for maximum rise, it is a perfect partner for spicy curries and hearty soups, and also makes excellent bread pudding.
Heaven & Earth Rolls
Inspired by classic German flavours, and baked in a buffet casserole, these blushing-hued rolls unite ingredients from the earth (beetroot, onions and bacon) and from the heavens (juicy apples) for a divine combination of tastes. Moist, substantial and good enough to eat on their own.