Recipes
THURSDAY - Enriched, Filled Bread
Day four, we will first put together our pizza dough for Friday. While it goes through it’s first rise, we’ll move on to shaping our brioche dough from Wednesday into a chocolate babka and buns. If your camper(s) does not like chocolate, babka can be filled with other things. Do a quick google search for ideas. The recipe for the babka filling can be found in the Brioche recipe from yesterday. While our babka and buns are rising, we might have a short break until our pizza dough is ready to be shaped into balls.
PIZZA
WEDNESDAY - Sandwich Bread & Butter
Day three, sandwich bread day. This oatmeal loaf is great toasted. Good for pb&j. Good with butter. If you want to get a jump, feel free to soak the oats in 1/4 cup of milk or water up to 20 minutes before we get started. During the rising times, we will make our own butter, which campers can flavor however they please. We will also mix together our brioche dough, which we will shape and bake into babka and buns on Thursday.
OATMEAL LOAF
HOMEMADE BUTTER
BRIOCHE
TUESDAY - Milk Bread & Jam
Day two, milk bread! Milk bread is deceptively simple to make, yet a huge payoff in texture and flavor. Milk bread is what Wonder Bread wishes it could be. Eat it warm with a piece of milk chocolate stuffed inside. Slice it and use it for sandwiches. It is just sightly sweet, so very versatile.
MILK BREAD
STRAWBERRY JAM
MONDAY - Quick bread and intro to yeast risen bread
On Day 1, we are going to make buttermilk biscuits and fruit curd. Biscuits are a category of bread known as “quick breads” because they are risen with baking powder or baking soda instead of yeast or eggs.
We will also mix a dough for making artisan style loaves later in the week. By mixing a yeast dough and letting it slow ferment in the fridge for a few days, we can achieve the complex flavors of a wild yeast (sourdough) bread without the fuss of growing and tending to a sourdough starter.
