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Life Skills

Rock Your Cooking Skills by Making St. Patty's Day Soda Bread

Making St Patty's Day Soda Bread as away to learn basic culinary arts skills
Janae Passalaqua
1 total review for this teacher
1 review for this class
Completed by 1 learner
  There are no upcoming classes.
Class
55 minutes
per class
Meets once
10-14
year olds
3-6
learners per class
per learner

How does a "One-Time" class work?

Meets once at a scheduled time
Live video chat, recorded and monitored for safety and quality
Great for exploring new interests and different styles of teachers

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Description

Class Experience

At the end of this lesson the student should understand what leavening is, how to make butter milk, and proper measuring of ingredients.  
Students will be asked to make the recipe on their own and post pictures of their final products. 
Here is the list of ingredients and you need to make the soda bread. Description Irish Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavening comes from baking soda and buttermilk. This Irish Soda Bread recipe is my grandmother’s and has been cherished in my family for years. It’s dense, yet soft and has the most incredible crusty exterior. Ingredients 1 and 3/4 cups (420ml) buttermilk* 1 large egg 4 and 1/4 cups (515g) all-purpose flour (spoon & leveled), plus more for your hands and counter 3 Tablespoons (38g) granulated sugar 1 teaspoon baking soda 1 teaspoon salt 5 Tablespoons (70g) unsalted butter, cold and cubed* optional: 1 cup (150g) raisins Instructions Preheat the oven to 400°F (204°C). There are options for the baking pan. Line a baking sheet with parchment paper or a silicone baking mat, use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. Set aside. Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Work the dough until into coarse crumbs, then stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour. Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time. Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads. Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.
55 minutes per week in class, and no time outside of class.
Safety Alert! Potential hazards with doing this lesson , including use of a stove, oven, knives, or other tools needed while cooking in the Possible allergens such as  wheat, dairy, and eggs.  

Teacher

Janae PassalaquaCulinary Arts Instructor/Family Consumer Science
1 total review
1 completed class

About Me

Hello scholars!  My name is Janae Passalaqua.  I have been an educator for 20 years. I have a bachelors of science in Biology for Colorado State University-Pueblo.  I also have a masters degree in secondary education from the University of... 
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