LABOUR DAY Bread Making & Baking
Making bread from scratch maybe seem intimidating, but it’s a labour of love that’s easy once you know how. Digging one’s hands and heart into a pile of yeasty dough is nourishment to the soul and connects us with one of the oldest and richest culinary traditions in history.
Join veteran baker Cara Benjamin-Pace on Labour Day for a chance to dig your hands into the joys of making a bread, both in the kitchen and in the wood-fired bread oven in Dufferin Grove Park. This in-depth, all-day workshop will cover a range of techniques for producing a variety of wholesome and delicious breads and rolls.
Over the course of the day we will learn how to make:
A super-easy, no-knead Health Bread, full of sesame, sunflower and hemp seeds, and fortified with flavourful, high-protein amaranth and rye flours. Sweetened with a hint of molasses, even kids love this bread!
A traditional artisan whole wheat boule using Ontario Red Fife flour, including some invaluable techniques to consistently turn out light, well-rounded whole wheat loaves.
These loaves will be baked in the wood-fired Brick Oven in Dufferin Grove Park (weather permitting).
While they bake you’ll enjoy a lovely picnic lunch of warm strata, a type of Italian savoury bread pudding — a great use of “pain perdu” (lost bread) — with a fresh garden salad. As a special treat, there’ll also be a chance to make traditional bannock, cooked over an open fire, eaten warm and slathered with jam.
After lunch we will return to The Dep have fun making braided Challah bread —it’s beautiful, impressive and easier than you think! We’ll end the day making yummy herb rolls and cinnamon rolls to take home; these rise in the fridge overnight and are ready to bake up in 20 minutes in the morning. Perfect to enjoy on the way to the first day of school or pop into a lunchbox.
Lots of discussion about the chemistry, history and fascinating facts about bread will make this a fun-filled and rewarding last day of summer.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.