イーストパン焼きの科学 101

In this ongoing class, kids will bake a different yeast dough recipe every week.  While their dough is rising, the students will prepare a condiment to go with their yeast bread.  It will vary between savory and sweet.  We will have the bread made, kneaded, and through it's first raise and shaping during class, as well as preparing the condiment.  Students will need to complete the second rise and bake after class, but will be provided complete directions for these steps.  Each week we will practice measuring, following directions, mixing, kneading, and other basic breadmaking skills with a different bread recipe. The recipe for each week will be announced 1 week prior with a full list of needed ingredients.  This class is beginner-friendly, even the most novice baker will be guided through this class! 
At the beginning of class, the students should have all of their materials ready and within reach.  The kids will learn through step by step instructional PowerPoint while I help out any kids that need a little more guidance.  Each slide will correspond with a step in the recipe. 
As we make our different recipes, we will discuss the different ingredients and methods of mixing needed. (wet/dry, folding, beating, blending, etc.)  This class will be run on a 10 week rotation.  After we are done the 10 weeks, it will start again.  Your child/children are welcome to join for any week they would like or stay for all 10.  Here is a list of the breads we will be making.
Week 1: White buns and strawberry jam
Week 2: Cinnamon buns and Cream cheese icing
Week 3: Pretzels and cheese dip
Week 4: Focaccia
Week 5: Whole wheat bread
Week 6: Naan
Week 7: Polish poppy seed roll
Week 8: Challah and homemade butter
Week 9: Brioche
Week 10: Bagels