SPECIALTY BREADS - Feb 5, 2011

It was a gloomy Saturday morning, but tantalizing smells came from Eddie and Win's kitchen as 14-Grain bread was baking and class participants were gathering.

After everyone was seated, Eddie taught how to make Ezekiel Bread.  It is a tasty, complete protein bread using both grains and beans.   Ed ground the grains and beans, mixed the bread, and let it rise and bake. From start to finish it took only 45 minutes.  Then we ate it with  butter and Three-berry jam from Chris Brower's Kitchen.  Yum!!

Everybody learned how to make pan rolls from the bread dough.  It is a quick and easy way to  have hot bread for dinner while the loaves are still baking!

Win taught everyone to make a high protein cheese spread that goes well on the 14-grain bread.  We cut the bread into rounds, cut off the crusts and spread the cheese on it.  It makes a fun open faced sandwich or appetizer.