SOLD OUT — 2nd Class Added 2-5pm
Challah — a golden, egg-enriched bread that is often braided, and typically eaten on ceremonial occasions such as Shabbat or Jewish holidays — has adorned tables since biblical days. It is an easy, forgiving bread to make; a versatile yeasted dough that can be made sweet or savoury. Ideal for French toast and bread pudding, challah is also the perfect bread with dips like hummus, to mop up soups and stews or just to eat hot and tender, straight out of the oven.
In this class, participants will learn the art of yeasted dough and braiding bread. Each participant will will make and braid their own challah to take home with them. In addition, there will be a shared lunch of oven-fresh challah, Moroccan carrot salad and an easy to make hummus.
Alissa Kondogiannis has been eating challah her whole life but it was only after a travelling experience that she really got on the path of challah making. Her aim is to introduce everyone to the joys of bread making and and show that people don’t have to be intimidated by yeasted doughs. For the past several years she has facilitated challah making classes and has a small catering business of her own. @barnstarkitchen
Every Week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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