Fresh Baked Bread
Learn how to make basic bread dough and create a range of rolls, shapes, and loaves from white, brown and granary flours.
Adapt your dough recipes to produce doughnuts, iced fingers and create a variety of interestingly flavoured breads.
This course will be delivered over 7 weekly 2.5 hour sessions on Thursday evenings at 6.30pm.
- 22 September 2016 - 10 November 2016 (excl. 03/11/2016)
Excluded dates are due to College non-term time periods.
Please click on the Tickets button above and book in to your desired course date.
There are no entry requirements to join this course. If you have a nut allergy you must disclose this prior to the start of your course.
Refreshments including sandwiches and hot drinks are available to purchase until 6pm in the College café. There are vending machines available for hot and cold drinks.
Parking will be available at the College on a first come, first served basis with no charge after 6pm. A parking map can be seen here.
You will be required to bring: pen and paper, plus an apron. There will be a cost for materials per week, which will be discussed prior to the start of the course.
You will be required to wear: Flat, closed in shoes, plus sensible clothes for cooking, including a long sleeved top.