This class takes the sandwich to a whole new level because it is twofer. We're going to bake two different breads and prepare three fillings. The focaccia is no-knead recipe but benefits from a period to chill in the refrigerator before a second rise. The cornmeal brioche calls for a minimum of kneading and bakes after a single rise. These are my go-to recipes.
While the breads bake we will assemble their fillings. Each filling combines a cheese in distinctive flavor combinations.
I pride myself in demystifying the baking process. It's the subject I taught first when I opened Chez Madelaine in 1977. Beginning bakers are welcome!
Recipes: Presto Rosemary Focaccia; Toasted Provolone Focaccia with Roasted Pepper, Artichokes and Kalamata spread; Cornmeal Brioche; Brioche with Fried Egg, Spicy Coleslaw and Cheese;
Reservations for Chez Madelaine's 1 1/2 hour online cooking classes are sold to a household of 1-2 and must be accompanied by payment in full. The registrant will immediately receive a Zoom link to the event. A copy of class recipes will arrive early in the week before class for cook-along students. Recipes and the link will be sent out as a reminder a day before class.
Reservations made up to a day before Saturday's class will receive an Early Bird discount. A reduced price will also be given to those who sign up for all classes in a series. The reservation period ends at midnight the Friday before class.
Cancellations made 24 hours prior to class will be refunded in full within 72 hours.
Attendees will be sent an HD recording after the class. It is intended for the student’s personal use and should not be shared.