Hands on Bread Making   

Challah or hallah, also known as berches in Central Europe, is a special bread in Jewish cuisine, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays. 

Challah's rich, eggy texture makes it perfect for decadent breakfasts like French toast and bread pudding, savory uses like stuffing and hearty sandwiches (especially grilled cheese), and turning into croutons or breadcrumbs; its dough can also be shaped into babka, monkey bread, or doughnuts. 

**Don't forget your apron!

Babka is a sweet, enriched, yeasted bread that is a hybrid between bread and cake, originating in the Jewish communities of Eastern Europe in the 19th century. It is known for its beautiful braided appearance and ribbons of sweet filling.

Babka bread can also be savory, however you want to put your own spin on it.

Focaccia is a classic Italian flatbread known for its soft, airy interior, crisp golden crust, and dimpled surface, achieved by using a high-hydration dough with plenty of olive oil, yeast, flour, water, and salt.

It's often topped with herbs like rosemary, coarse salt, or vegetables, and can be served as a side, sandwich bread, or a base for pizza-like creations. 

Focaccia is a classic Italian flatbread known for its soft, airy interior, crisp golden crust, and dimpled surface, achieved by using a high-hydration dough with plenty of olive oil, yeast, flour, water, and salt.

It's often topped with herbs like rosemary, coarse salt, or vegetables, and can be served as a side, sandwich bread, or a base for pizza-like creations. 

This class will be a sweet version of Focaccia not like the traditonal savory version.

Panettone is a traditional Italian sweet bread that originated in Milan and is especially popular during the Christmas and New Year holidays. It is known for its tall, dome shape, light and airy texture, and rich flavor profile.