Breadmaking made easy!

Learn all about the science of yeast and breadmaking, how and why we knead bread dough, the amazing history of bread and different types of bread from around the world! Then, bake along as we run through a crusty artisan loaf, and rustle up a fluffy Italian rosemary focaccia. Mouthwatering bread is easier than you think, and you don't need any fancy equipment to do it! Note - since bread takes quite a while to rise, then bake, then cool, you'll be measuring, mixing and kneading along with your teacher. Then, you'll set your dough aside to proof (don't worry, we'll explain everything) and you'll watch the last few steps live (since we always have a dough swap ready) - which you'll get to complete after the class.

Ingredients: - 6 cups of flour (bread flour is ideal, but all-purpose works too) - 2 tbsp of instant/quick rise yeast - olive oil - salt - Optional: fresh rosemary, flaked salt Equipment: - 2 large bowls - spatula - Dutch oven/cast iron pot or saucepan with lid (if all else fails, pot with foil on top to cover) - baking sheet

I'm Jessica McGovern, I run the Lincoln Apartment Bakery in Montreal. I'm also the host of the popular TV baking show 'Flour Power', and author of the Lincoln Apartment Bakery cookbook. I adore dessert, but more than that, I love teaching people how easy it is to rustle up sweet treats at home!