I teach breadmaking (around 10 hours a week, ATM) – and each session only lasts two hours from start to finish. I run two sorts of sessions; one for adults with learning difficulties, where we make different breads each week; and regular 5-week courses - for parents and children in a local primary school (Family learning); and community evening classes for the general public, where the content is fairly well structured (each course has a session on loaves, rolls, pizzas, etc.)

One of my oft-repeated maxim to my students is that anything that can be made with pastry can be made using a bread dough. Another is that pretty well any sandwich can be taken back a stage, with the bread and filling cooked together – which takes it to a different level entirely.

I’m always looking for new things to try; innovative (to me, anyway!) ways to use bread dough.

So I thought I would start a thread about the different ways in which a bread dough can be used.

Here are a few breads I make with my groups on a regular basis:

Stuffed mushroom en croute. This is simply delightful made with a bread dough. I used to make it stuffed with Roquefort cheese and pesto – now I’m a vegan I use mushroom pate and pesto. But whatever the filling it’s a very tasty dish:

http://nobreadisanisland.blogspot.com/2011/09/stuffed-mushroom-parcels.html

Cheese, broccoli (or onion) and potato pasties. I make these for myself using nutritional yeast and flavourings instead of cheese – and I often include some curry powder in the filling. Great for using up leftovers:

http://nobreadisanisland.blogspot.com/2011/09/cheese-potato-and-broccoli-or-onion.html

As for taking a sandwich back a stage, what about a cheese and tomato sandwich? These wraps are the bee’s knees!

http://nobreadisanisland.blogspot.com/2010/03/cheese-and-tomato-sizzlers-wraps.html

Instead of a jam (jelly) sandwich, try these healthy jam doughnuts:

http://nobreadisanisland.blogspot.com/2010/09/healthy-jam-doughnuts.html

Which leads me to petit pain au chocolat (chocolate rolls) – what could be simpler than these. Just squidge a bit of decent chocolate into a small piece of dough, seal it around – and that’s it!

http://nobreadisanisland.blogspot.com/2010/08/petit-pain-au-chocolat.html

The same method can be applied to anything you want to wrap in bread. I used to make small Brie parcels (Cheddar has more flavour, IMO – but it always finds a way out, no matter how well you seal the dough). If my lad was around when I was making them, he’d tell me, “If you’re making those bread parcels, Dad, I’ll have ham, cheese and tomato in mine!”

And iced buns. At its simplest, sweetened bread rolls covered with icing when baked – but very tasty (not to mention cheap!) indeed:

http://nobreadisanisland.blogspot.com/2010/03/iced-buns.html

Pane frattau, from Sardini: One of the most far out (IME) uses for bread is to take a thin, crisp bread (musica da carta), split it and soak it in broth. Used instead of pasta in a lasagne it adds a whole new depth of flavour to the dish – and is a regular favourite of mine. It’s a bit fiddly, but, oh so worth it!

http://nobreadisanisland.blogspot.com/2010/04/sardinian-carta-da-musica.html

All these breads can be made with a dough as rich or as simple as you wish. They could even be made using sourdough!

I would love to hear from other posters about any unusual breads they make.

Cheers, Paul

I have been asked by a friend to help put together a beginning bread baking class at the local library.  We can not actually bake, and can't let participants eat anything I bake ahead.  This will essentially be a lecture.  I would love advice on how to provide the best experience for all.  

I am thinking that I may bring some dough to allow participants to feel the dough, watch shaping of a loaf.  Any and all input is appreciated.

When I was working part time looking for a job I found bread baking to be a fulfilling enjoyable part of my day to look forward to. Since starting work full time as a teacher however my bread baking has dropped to zero as lesson planning has taken up more and more time. Then a couple of weeks ago I found out I would be teaching microbes to year 8's (~12 years of age), so I couldn't resist the chance to combine something I love with what should hopefully be a good way to teach some of the topic.

For just over a weeks time I have booked out a food technology lab for 1:40 minutes and I'm looking for a good bread recipe to go from separate ingredients to finished loaf/rolls in this time (ideally one and a half hours but I know I'm pushing it). Has anyone ever done this before or can anyone point me in the right direction for an appropriate recipe?

N.B. My students will have access to fairly good ovens, parchment covered trays and mixing bowls. I'm looking for a fairly simple wheatflour and dried yeast style recipe but one that can be individualised so the small groups they are working in can choose to either make individual rolls or club together to make a big loaf. However any suggestions that people have will be greatfully received.

I am just curious as to what kind of professional backgrounds people have? It seems that many are computer, technical backgrounds.

Just curious with the demographics.

Eli

For my child's school auction -- the big fundraiser -- I offered up a 4-hour bread lesson as an item. It was sold and, this weekend, I'll deliver the class.

I know some folks here have taught baking classes before. I'd be much obliged if those of you who have would share advice, tips, etc.

Thanks!

So for the first time this week, I got together some people would had expressed interest in starting up a bread baking club and we crowded into my tiny kitchen and baked a dozen baguettes!