After enjoying a Brasserie Bread baking class so much I was quick to register Evie for a kids summer baking class.
|At Brasserie Bread Summer Baking class|
They learnt to bake grissini sticks and cornbread, she enjoyed it so much.
I love that they let 5 year olds cook and treat them like 'big kids'.
While it was still fresh in her mind we baked them at home.
We made the dough using our usual method I found at Crunchy Tiger.
|Nate loved getting in on the kneading action.|
The recipe is very similar just with the addition of a small amount of malt syrup and butter.
The dough after kneading is left in the fridge for an hour.
We then flattened it and allowed to prove for twenty minutes.
We cut sticks of dough.
Evie showed me how to stretch the dough, then flatten and pinch, worked a treat.
Even Nate became an expert.
The sticks are then baked at 210 C for twenty minutes.
Evie got very creative with curly ends, they were gorgeous and delicious.
We will be making these again soon.