Nothing like fresh baked bread
All you NEED is love, according to the Beatles. But all you KNEAD is bread – says the team at Bon Vivant.
The next cooking class held in the Bon Vivant demo kitchen on Tuesday, 19 February, will be a bread making class, led by Vanessa Elmas, Ortanique’s new pastry chef.
For Vanessa, bread symbolises more than simple sustenance.
“Bread dates back to ancient times and connects us to our roots – I love history,” she says. “What I love most about bread is the smell when it bakes and what it does for us – how it brings people together, reminds us of traditions and nourishes our mind and body.”
Mix together flour, yeast, salt and water and there’s an endless variety of breads you can create – and Vanessa will be showing you just a few of them.
“I’m going to start the class by making Yorkshire pudding. It’s a quick bread with an easy recipe and most people have the equipment they need to do this at home,” she says. “Yorkshire puddings (popovers) are versatile as they can be savoury or sweet. I plan to have some lemon curd on hand and perhaps some cheese and chutney, to represent savoury and sweet.”
But that’s not all, folks.
“We will then make a focaccia, which is a simple yeasted bread where the flavouring opportunities are endless,” Vanessa says. “We will serve panini with grilled chicken, homemade pesto, mozzarella and tomato.
“Lastly, I want to show the class a simple way to use leftovers – by making a bread pudding.”
Is there anything better than freshly baked bread, straight from the oven?
Vanessa will be baking bread the traditional way, with plenty of kneading and elbow grease – but if that looks like too much hard work to you, Bon Vivant does of course stock bread making machines.
The class runs from 6pm to 8pm and the cost is $55. Register at [email protected]