BREADS & SPREADS SEMINAR
Breads
Week 1: Whole Wheat
Week 5: Cinnamon
Bread
Week 2: Challah
Week 6:
Sourdough
Weeks 3-4: Focaccia
Week 7: Breadsticks
Spreads
Week 1: Lemon Curd
Week 5: Cream Cheese
Frosting
Week 2: Hummus
Week 6:
Butter
Weeks 3-4: Chimichurri
Week 7: Garlic Cheesy Dip
Reflection
After the tasting of my peers' breads and spreads, we are instructed on how to make the next bread and spread, this week it is focaccia and chimichurri. I choose to make my bread and spread sometime between Friday through Sunday so that the bread stays fresh for our tasting in class. The spread is easiest to make because it often simply involves the mixing or blending of ingredients together. Whereas, the bread takes more careful kneading, time to rise, and baking. When the bread and spread turn out correctly, I have a successful pairing and a delicious snack for the next few days. Other times they aren't perfect and are a lesson to the next time I bake to check the bread in the oven earlier or read the directions more carefully. I will use what I have learned in the breads & spreads seminar to be more independent, buying less from the store and making more of my food/meals from scratch.