You’ve probably had sugee cake – but did you know that sugee bread is just as delicious?
DurationYou’ve probably had sugee cake – but did you know that sugee bread is just as delicious? Fine semolina flour (semola rimacinata) has a unique taste and texture that works amazingly well in bread dough. Learn how to three flavourful and toothsome breads in Christopher’s new class.
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Semolina Sesame Sandwich Loaf
The golden colour and nutty flavour of semolina flour is beautifully showcased in this high-rising loaf crusted with toasted sesame seeds. Its silky, tender crumb makes it superb for sandwiches, toast, croutons, or frankly just to devour on its own.
Pumpkin, Cacio & Pepe Rolls
‘Cacio e pepe’ is a classic Italian pasta dish from Rome, seasoned just with butter, pecorino cheese and black pepper. Here, the same trio of flavours is layered and rolled up in a soft semolina and pumpkin dough, and baked into flaky dinner rolls with a heavenly fragrance. An easy and convenient recipe, as the dough rises overnight in the fridge.
Stovetop Semolina Naan
Puffy and pillowy naan, no tandoor needed! Simply cooked in a frying pan on the stovetop, this versatile dough can pair with many flavours. Learn how to make two different toppings: a savoury one with garlic, coriander and toasted walnuts, and a sweet one with apricot and pistachio nuts.
The Kitchen Society is a place for those of us who simply love to cook and bake.
Our Intensive Courses are inclined towards pastry and bakery students who want to hone or expand their skills, or for professionals who want to train their team.
Fill your home with our Prosperity Pumpkin Bread Rolls with yummy cream cheese filling! Join us to bring back some good knowledge of bread making tips and techniques in our fun-filled class. Entice your family with freshly baked pumpkin bread during this festive season!
Let Baker & Cook’s Executive Chef Jenna White share with you the science of basic bread baking as well as our unique kneading style without using a mixer or bread machine!
Our Baking Studio is a unique one, very much different from the usual baking studios. We are not a traditional baking school with open group classes.
Soft and fluffy, the focaccia is one of the most famous bread types there is. Though traditionally made up of olive oil, flour, warm water, yeast and salt, the Creative Culinaire team takes you through this twist on the beloved and classic recipe.
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