Basic Breads
Sunday, July 20, 2025
4:00-6:30pm
with Samantha
Discover the delights of bread baking! In this class participants will learn how to make yeasted, lightly enriched bread dough that can become a soft sandwich loaf, rolls or english muffins. You’ll also create a compound butter, for a flavorful addition. We will cover the basics of kneading and rising dough, as well as shaping and flavoring. Participants will take home their own dough to bake the following day, their compound butter, and a packet of information and recipes.
Ingredients for this class contain gluten and dairy.
Ingredients can be made vegan by request. (Contact Kitchen Culture after registering.)
Registration for this class will close on Friday, July 18 at 6pm, so we have time to plan and prep class materials.
Please view our FAQs before registering.
Sunday, July 20, 2025
4:00-6:30pm
with Samantha
Discover the delights of bread baking! In this class participants will learn how to make yeasted, lightly enriched bread dough that can become a soft sandwich loaf, rolls or english muffins. You’ll also create a compound butter, for a flavorful addition. We will cover the basics of kneading and rising dough, as well as shaping and flavoring. Participants will take home their own dough to bake the following day, their compound butter, and a packet of information and recipes.
Ingredients for this class contain gluten and dairy.
Ingredients can be made vegan by request. (Contact Kitchen Culture after registering.)
Registration for this class will close on Friday, July 18 at 6pm, so we have time to plan and prep class materials.
Please view our FAQs before registering.
Sunday, July 20, 2025
4:00-6:30pm
with Samantha
Discover the delights of bread baking! In this class participants will learn how to make yeasted, lightly enriched bread dough that can become a soft sandwich loaf, rolls or english muffins. You’ll also create a compound butter, for a flavorful addition. We will cover the basics of kneading and rising dough, as well as shaping and flavoring. Participants will take home their own dough to bake the following day, their compound butter, and a packet of information and recipes.
Ingredients for this class contain gluten and dairy.
Ingredients can be made vegan by request. (Contact Kitchen Culture after registering.)
Registration for this class will close on Friday, July 18 at 6pm, so we have time to plan and prep class materials.
Please view our FAQs before registering.