Bread Making at the Library

11 Oct

I went home from work yesterday smelling like butter and yeast.  It made me wonder if this is how a professional baker feels every day after work.  The question you might be asking yourself now is why I went home smelling like a bakery.  Well, the Azle Memorial Library held a bread making class yesterday in our community room.  We demonstrated how to proof yeast, knead dough, and shape it.  We made challah, no-knead bread, and pretzels.  We also passed out a list of resources and bread making tips and recipes for the breads we made.  And of course, we all sampled them at the end.  So, if you want to sharpen your culinary skills, think about joining our free “What’s Cookin’?” classes offered the 2nd Monday of every month.  In November we’ll be doing dips, and in December we’re doing a cookie exchange and cookie decorating.  Please register at the Information Desk (we ask that you do this for each class) or call us at 817-444-7216 and ask for the Adult Services Librarian (that’s me!). 



1 Comment

Posted by on October 11, 2011 in Uncategorized


One response to “Bread Making at the Library

  1. Kristi Esquivel

    November 7, 2011 at 10:45 pm

    I was in the bread making class and their came up a question of the difference between bleached and unbleached flours, I am reading Baking with Julia by Dorie Greenspan and according to them the difference is that unbleached flour tends to have a higher protein count therefor making it more similar to bread flour.

    Just a small FYI cause I thought of the class when I was reading. 🙂


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