Dan Lepard is celebrated for his practical and innovative approach to baking: author of several books, including The Handmade Loaf and Short & Sweet: the best of home baking, he was also the baking columnist for The Guardian for eight years. He was the judge on the first series of the Great Australian Bake Off and has written for the BBC, Sainsbury’s magazine and currently The Age and The Sydney Morning Herald in Australia. He will hold his first ever Easter Baking class at Cookery School Little Portland Street.
Dan said "This will be a full day of baking, starting at 9am prompt and running until around 4-4:30pm. I’ll teach you how to make hot cross buns, heady with malt and spices, as well as my famous saffron bread; a simnel cake to share at teatime; and treats, including my favourite Easter biscuits, a savoury canapé to serve with drinks before lunch or dinner, and finally, ma’amoul: an Easter treat from Lebanon. We’ll also find time to pause for lunch and a glass or two of wine."
You’ll also learn how to:
• mix, prove and divide an enriched fruit dough, using Dan's “no fuss” approach
• shape, plait and “finish” bread dough, for impressive results
• work with different types of flour and other ingredients, and different doughs
• get a lot of baking done from scratch, in a single day, and develop your confidence in the kitchen!
All the recipes are tested and proven, and all of them are new to Dan’s classes. Visit Cookery School's website to find out more and to book Dan Lepard's Easter Baking Class.
" I'll teach you how to make hot cross buns, heady with malt and spices, as well as my famous saffron bread, a simnel cake to share at teatime, and treats, including my favourite Easter biscuits"
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