I spent last weekend learning how to bake bread. No, I spent last weekend actually baking some delightful breads. When I signed up for a three-day class at Hains House, I anticipated a lot of lecturing and theory but from the moment I entered the classroom, I had my hands in flour, and I continued to learn by doing for the entire weekend. Forewarned to come with comfortable shoes, the few breaks we took were for delightful meals at the farmhouse table prepared by our industrious instructor-hostess, Pat Hains. I hauled home nine large loaves of bread and several smaller buns crafted by my own two hands, scones and even some hard-to-find fresh yeast that our master instructor was willing to share.
We are still going through all the bread I made this weekend (lots of bread pudding and french toast are on the horizon) but I am already gathering the tools to bake some loaves at home – I even made a little bread nook in a room adjacent to the kitchen. Thanks, Pat, for this immersion into the world of artisan breads and the courage to go forth and bake!