February 25, 2002: Homemade bread making class
|Lovely Hina dolls like those welcome guests at the entrance hall of my house. Yes, Hina Doll Festival is coming soon.|
|On a day like that, we Wasada branch of Oita Group of Friends planned a "homemade bread baking and seasonal food class" in my house.
My PC room turned to a backroom.
|We had a very beautiful day on the class day. I set up a parasol in my garden.|
|The first thing I did at 8:00 a.m. was to break in bread ingredients.
At9:00 a.m., some friends showed up for help and quickly started their works.
|My husband's PC table was turned to an exhibition corner.|
|We welcomed the first guest about 9:40 a.m. Takeuchi greets the guest and asked to attach a nametag on the chest. Today's recipe was given to the guest as well.|
|Takeuchi, the Group leader opened the class with a few words at 10:00 a.m.
She introduced the organization of GOF and Wasada members to the guests.
The guests introduced themselves as well.
|The fermentation condition of the bread dough was first checked and set into the oven.
The dough after the primary fermentation is then divided into round rolls.
|During the "bench" time, I explained why we planned a baking class like today. Our desire is to bake homemade bread easily.|
|The bench time was over, and the dough was then rolled up on the table. The smooth feel of the dough made us happy.|
|Poppy seeds, black pepper, and fine finish-up flour are the good toppings.
Some cuts were made of the surface of the dough using knives and kitchen
"Brave cutting is a knack", I explained to the guests by watching Kuroiwa's working hands (rightmost.)
|The secondary fermentation needs warmer ambient temperature. In a cold day of the winter, hot carpet and kerosene stoves are used for warming the dough.|
|The next step is to prepare "Role O'Doul" division. As the dough includes egg and sufficient amount of butter, it gives another feel compared with previous table roll dough.
I explained that frequent feel of the dough is a knack of making good bread.
|The timer on the oven tells us the end point of baking.
How the result will be?
Great! Beautifully browned hot bread with savory smell made us shouting. /TD>
|Next challenge is to make loaves of bread. Hand kneading in a bowl will tell you the characteristics of the strong flour. The mixture is then rolled out on the table. During the process, Ihara (left in the right picture) and I prepare for cooking a seasonal dish of "Cabbage and bacon boiled in cream."|
|to be continued|