Knead To Know: Take A Class In Bread Making
Bread making is one of those activities that can feel intimidating. The yeast, the kneading, the waiting …it just seems easier to go out and buy bread at one of the many good bakeries and farms in the Rural Intelligence region.
But there’s really nothing like making your own, and the folks over at the Williamstown Rural Lands Foundation want to take out the fear factor and instill the fun. They’re hosting a hands-on bread baking session on Saturday, Feb. 20 from 12:30 to 4 p.m.
“We want to demystify bread for people who always think it’s too difficult to make,” says Leslie Reed-Evans, executive director of the WRLF. “It will be an informal session, more of a ‘doing together,’ and opportunity to share and make bread as a group.” She and Kathy Chesney, the foundation’s education/program director and a long-time bread maker, will instruct.
During the class, which is open to bakers of all experience levels, participants will be guided in the making of two kinds of baguettes (“which are really quite simple,” Reed-Evans insists). One requires a longer rising time, while the other is an herb and onion quick bread you knead right in the bowl, something you could make as you’re preparing dinner.
While the bread rises, the class will make butter and other toppings to slather on the fresh-baked loaves.
The Williamstown Rural Lands Foundation’s mission is to conserve the rural character of Williamstown, and educational programs and workshops such as this one help connect us to our rural heritage. In celebration of its 30th anniversary, the foundation is planning a series of “unplugged” events (last week it was a basket-making workshop).
Space is limited and registration is required. Don’t forget to bring your favorite apron.
Bread-baking Workshop at Sheep Hill
Saturday, Feb. 20 from 12:30-4 p.m.
671 Cold Spring Rd., Williamstown, MA
$10; $5 WRLF members
Check the website to reserve a spot, or call (413) 458-2494.