No-Knead Jalapeno Cheese Bread with Lori Smith

CountyPutnam (GA1474)
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Putnam (GA1474)
Tel 2019-05-28
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 No-Knead Jalapeno Cheese Bread with Lori Smith

No-Knead Jalapeno Cheese Bread with Lori Smith (PRE-REGISTRATION is required. ) Tuesday, May 28, 2019 5:15 - 6:30 PM Suitable for ages 16 and up $25 online via Eventbrite, pre-registration required $8 supply fee paid TO INSTRUCTOR the night of class-- exact cash/check only, please. (Class and supply fees include discussion by instructor, and the lesson about making bread, the bread-making experience, 2 loaves of bread to bake at home, no-knead bread recipe, and sample of the no-knead bread) *Class held at Farmview Market conference room (double doors to the right of the dining room) Join bread-maker and farmer Lori Smith for an evening of hands-on fun. In this workshop, everyone will participate in mixing and prepping Jalapeno Cheddar no-knead bread. You'll learn Lori's practically-famous, no-knead mixing process, sample the bread, and you will take home a loaf to bake that evening and another to bake the next day.

Students will leave with recipes, bread-to-bake and lots of know-how. Some hands-on work required. This is the perfect workshop for a fun husband/wife date night, a younger aspiring baker, a parent/young teen night out, or a girls' night out. All you'll need is your apron and a sense of adventure. Bread-making awaits. *Register early. Classes have both minimum and maximum numbers, and classes may be cancelled or rescheduled due to low enrollment or sold out for maximum occupancy. ___________________________________________ Lori Smith (BIO) Lori Smith is a wife, mother of 5, and a farmer. She ran a catering business and a mobile food kitchen for over 10 years, and s​he currently operates a licensed bakery out of her home where she makes jams, jellies and assorted baked goods.
She is certified in food safety management. Lori believes in the importance of the local “Farm to Table” movement which involves eating seasonal, local produce fresh from the field. The shorter the time from field to table equals more nutritious and better tasting food for everyone. Lori enjoys bread-baking and looks forward to teaching others how to make healthy, fresh bread for their families. .

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