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 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.
Scone is a kind of bread that is baked on a griddle or sheet. Best eaten when they are very hot and freshly baked right from the oven, accompanied with melting warm butter.
This course prepares you with knowledge and skills in basic bread making.
The training objective of this module is to equip learners with the competencies to make basic breads, as well as to work professionally in a pastry kitchen or bakery.
Learn various mixing techniques involved in creating bread using the straight dough method .
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