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Published: Sunday, 10/1/2006

King Arthur Flour offers bread-baking classes

King Arthur Flour of Norwich, Vt., is bringing its bread-baking expertise to the Midwest, including Toledo.

Free bread-baking classes will be held Oct. 27 at Heather Downs Country Club, 3910 Heatherdowns Blvd.

A yeast breads class will be from noon to 2 p.m. and a crusty artisan breads class will be from 7 to 9 p.m. Preregistration is not required.

In the yeast breads class, a basic sweet dough recipe will be featured. The class will cover the process from assembling and kneading dough to shaping, baking, and storing. The class will include a filled braid made with an American Almond filling. The retail counterpart - the Love'n Bake line of baking ingredients created by American Almond Products Co. - is available in Biggs supermarkets in Cincinnati and through the Baker's Catalogue. (For information call 800-827-6836.)

In the crusty artisan breads class, starters, sponges, and preferments will be discussed, and shaping techniques for boules, baguettes, epis, and decorative presentation breads will be demonstrated. Participants will be able to discover the secret to a crisp crust and a chewy interior and learn about baking stones, couches, and slashing techniques.

National baking class instructor Carolyn Hack will teach enough science for bakers to understand how ingredients function in a recipe and why certain techniques are important to successful bread baking.

This is not a hands-on baking class, but bread samples from the King Arthur Bakery will be on display. The instructor will demonstrate via a digital projecter on the wall.

Similar classes are scheduled for Oct. 25 in Grand Blanc, Mich.; Oct. 26 in Fort Wayne, Ind., and Oct. 28 in Southfield, Mich.

The Toledo Area Poznan Alliance will hold the 16th annual Dozynki Harvest Celebration at 1:30 p.m. Oct. 8 in the Franciscan Theatre & Conference Center of Lourdes College. In the Polish culture, Dozynki celebrations are colorful expressions of the goodness and durability of the Polish spirit.

This year's celebration will include a procession, blessing, and entertainment by the Echoes of Poland dance troupe.

Fred Malczewski of Scott Park Banquet Catering will serve a traditional Wedding Dinner menu of chicken, kielbasa, potatoes, sweet and sour cabbage, soup, and dessert.

Tickets are $30 per person. Reservations deadline is Wednesday. For reservations, call Rosalie Hinde at 419-841-2909.

Chefs from 14 area establishments will bring their signature dishes to the 12th annual March of Dimes Signature Chefs Auction at 6 p.m. Oct. 23 in the Hilton Toledo Hotel, 3100 Glendale Ave.

Participating chefs are Richard Grimm of Toledo Country Club; Ray Holston of CityQ Barbeque; Tony House of Cousino's Navy Bistro; Erika Rapp of Diva; Michael Sader of Gianno's Italian Bistro, and Teresa Eskilsen of Heather Downs Country Club.

Also participating are Jules Wilkins of Hilton Toledo Hotel; Dennis Chung of Kotobuki; Chris Skibinski of Maumee Bay Resort & Conference Center; Patrick Joyce of Stone Oak Country Club; Chris Dewart of Rosie's Italian Grill; Walt and Lois Churchill of Walt Churchill's Market, Dennis and Jackie Kennedy of Mary Poppins Cake Factory, and Chad Hartson of Ice Creations.

Tickets are $50 per person. For information, call 419-534-3600.

Here's a sampling of upcoming cooking classes.

At Essential Gourmet, 5650 Mayberry Square in Sylvania, Lebanese Foods with Ann Deeb will be held Oct. 10; Mexican Cuisine Parts 1 and 2 with Lina Barrera and Syndi Guerrero will be Oct. 11 and 25, with other classes to follow. For information, call 419-885-7600.

The lineup of fall cooking classes at Ralph's Joy of Living, 33 North Washington St. in Tiffin, includes a food and wine series, workshops, and guest chef dinners with Chef Michael Edwards. For information, call 419-447-1051.



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