Bread Making Demonstration:Quick Bread
Banana Bread
Banana bread is a popular quick bread that is usually flavored with bananas that have been mashed. Most often, the best bananas to use for banana bread are ones that are overripe and may not be very palatable when eaten as is.
Bread Making Demonstration:Quick Bread
Lemon Bread
Lemon bread is a popular quick bread that is usually flavored with lemon zest or lemon extract to provide a distinct lemon flavor.
Bread Making Demonstration:Flat Bread
Pita Bread
Pita bread is a type of versatile flat bread that is soft and slightly chewy and often features a pocket inside, which is a result of baking the bread in a hot oven.
Bread Making Demonstration:Basic Bread
Basic White Loaf
A standard white loaf leavened with the direct of straight yeast method is one of the easiest of the basic breads to prepare.
White Sauces | Brown Sauces | Tomato Sauces (or Red Sauces) | Egg Yolk and Butter SaucesEgg Yolk and Oil Sauces | Oil and Vinegar Sauces | Flavored Butter Sauces
White Sauces
In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).
A French white bread that is one of the simplest to prepare. The bread is made only with yeast, bread flour or all-purpose flour, water, and salt and is very similar to a French baguette recipe, but contains a little less water and yeast.
A type of sourdough bread that originated in France. The sourdough leavening method actually originated in France and from there, its popularity spread to many parts of Europe and then to the new world and became very popular with the pioneers during the 1849 Gold Rush in California.
A type of metal or aluminum pan that is 16 to 20 inches in length and formed with a curved base so that long lengths of dough can be laid horizontally to be baked into baguettes.
