Loaf Pan Breads (Southwest)
If you’re tired of meek, uninteresting sandwich bread, here’s the class to take your sandwiches to new heights. You’ll prepare dough for sandwich breads in class, then bake it the next day or evening at home after chilling it overnight in the fridge. You’ll also bake already bulk-fermented dough for potato bread, shokupan (Japanese milk) bread, and black rice bread in class—simple, comforting breads that take only 4 hours, start to finish, to make at home. Before class, you’ll be sent a supplies list that includes recommended pans, one of which you’ll bring to class to load with the dough you’ve chosen to make. Extensive handout provided
If class is full, please enroll for the waitlist as we will likely add additional sections.
Janice Grover
Instructor
JAN ZITA GROVER has cooked, catered, run a professional kitchen, and taught classes for more than 30 years. An historian by training, she is particularly interested in the cuisine of other countries and the foods eaten by early settlers. Growing up in San Francisco, Jan was exposed to the food traditions of many Asian and European cultures. She loves teaching the basic techniques so people can improvise joyfully and skillfully on their own. In 2008, during the Great Recession, she created the “3 Days, 3 Ways” program of thrifty recipes for St. Paul's Mississippi Market.
AE-64033-F26-SW
Instructors:
- Janice Grover
| Date | Time | Location |
|---|---|---|
| Sat, Nov 21st 2026 | 9:30 AM - 12:30 PM | Southwest High School |