Hazelnut Currant Boule (round loaf yeasted bread) (Online)

  • Wednesday, March 31, 2021
  • 9:00 AM - 4:30 PM
  • Class time is Pacific Time, Class Code KI033121KM
  • 7

Registration

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    Registration will close Wednesday, 3/28 at 4:30 PM.

Registration is closed

**This workshop will be live streamed via Zoom.** 


Bred, hazel nuts & grapes photo from Pexels.comWe can’t travel to France right now but we can create a yummy round loaf of Hazelnut Currant bread and with a cup of coffee or tea and some delicious hard cheese, you’ll be transported to Provence!  This is a fine textured bread, studded with hazelnuts and currants to give it a natural sweetness. Some bread baking experience would be helpful but is not required.


You will be sent both ingredient & equipment lists in your registration confirmation email, as well as an email 2 days before the class with the recipe and prep. Please read through these recipe and prep document carefully as each one will have specific instructions for participating in the class session.


This class begins at 9:00 AM and finishes at 4:30 PM. These times are broken into segments. We will meet at 9:00 am for general instruction and break until the next segment to touch base for additional instruction. Please see list below.

Elapsed time:

  • 9 am to 9:30 am 
  • 11:30 am to 12:00 pm
  • 12:30 pm to 12:45 pm
  • 1:15 pm to 1:30 pm
  • 2:30 to 2:45 pm
  • Class finishes ~ 3:30 to 4 pm; breads will finish baking between 4:10 and 4:20 

Important Details:

  • Registration will close Sunday, March 28th at 9:00 AM.
  • A shopping and equipment list will be in your registration confirmation email.
  • This class will be taught via the Zoom video conferencing program from the comfort of your own home. For a great video on how to use Zoom, watch this tutorial. A laptop, desktop or tablet is required to participate in this virtual online class.
  • A list of preparation tasks and a Zoom link will be sent to the email you registered with two days before start of class. Please watch for this email. You may need to check your spam folder. 
  • Tuition assistance is available. Click here to apply.

Instructor Bio:

Kate McDill learned to bake at the Surrogate Hostess on Capitol Hill in Seattle. The training included both traditional French pastry and breads, and American comfort goodies. She has also been a caterer.  Kate is a founding member of BARN, and led the Kitchen Arts Studio in the early days; she has taught at classes at BARN. Baking is her craft, and she is happy to share her knowledge and pass on the art of creating tasty treats.


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