Join Mallory Grimm Tubbs of LUNCH in Sewanee to make Challah by hand and learn the techniques used in making yeasted, enriched bread that you can apply to other loaves like brioche, buns or cinnamon rolls. We will gather ingredients for the loaves on the farm, learn about the Sequatchie Cove egg program and mix, roll, shape and bake on site. You will leave class with a baked Challah loaf, herb butter and jam, plus recipes to use at home.
This class is scheduled just in time for Easter, as Challah is extremely similar to Easter Bread and the techniques learned can be applied.
Seasonal lunch from LUNCH will be provided.
April 6th 11:00am-3:00 CST
Join Mallory Grimm Tubbs of LUNCH in Sewanee to make Challah by hand and learn the techniques used in making yeasted, enriched bread that you can apply to other loaves like brioche, buns or cinnamon rolls. We will gather ingredients for the loaves on the farm, learn about the Sequatchie Cove egg program and mix, roll, shape and bake on site. You will leave class with a baked Challah loaf, herb butter and jam, plus recipes to use at home.
This class is scheduled just in time for Easter, as Challah is extremely similar to Easter Bread and the techniques learned can be applied.
Seasonal lunch from LUNCH will be provided.
April 6th 11:00am-3:00 CST