Learn to bake sweet, pillowy challah made with an enriched dough of eggs and honey. Explore the fundamentals of yeast breads, including gluten development, proofing, shaping, baking, and storing. After watching a demonstration on mixing, weighing, shaping, and braiding the dough, you will roll, shape, and braid your own loaf. Take home delicious portions of freshly baked challah to enjoy. 

Karianne Souslby, executive pastry chef, The Gwen Hotel
ITW Kitchen 3, Learning Center