Love freshly-baked bread? Bread making can be quick, easy, adaptable to the occasion and to the time available. Learn the basics from Dr. Jim Baleja of the Department of Biochemistry at Tufts Medical School. In three to four hours, we can make Indian naan, or foccacia, or a Provencal fougasse. Or instead whole-wheat sandwich rolls, a loaf of caraway rye, and some corn breadsticks. The lesson will include a discussion on the basics of bread and a hand-out including the recipes. Ingredients and utensils for the lesson will be provided.

For 1 to 3 participants at my home