OUR LAST TWO WEEKS

Thank you to everyone who came out the last two weeks and over the years. We will miss all of you and most of all, miss cooking for you. We've made such good friendships. Here's a snapshot of the last two weeks:

PAIN

WHISK Cooking Class: French Bread

Ingredients:

6 cups high gluten bread flour

2 tsp dry active yeast

1 1/2 tsp salt

2 1/2 cups ice water

Directions:

Mix flour, yeast and salt with dough hook attachment. Slowly drizzle in water until you get a slightly tacky dough. Grease a bowl large enough to fit the dough, cover with plastic wrap and refrigerate overnight. The following day, remove dough from fridge, and allow to come to room temperature. Shape, and bake at 500 degrees until dark, golden brown. Spray the sides of the oven with water immediately after putting the bread in for a crispy crust. Once done baking (about 10-15 minutes), allow to cool before serving.