Bread Baking Arts: Quick Breads, Artisan Breads & Breakfast Pastries

Lesson 1

Course Orientation

Welcome! This first unit will orient you on the course set up and give you the tools for success.

Lesson 1

Unit Introduction

Understand potential bacteria in your workspace.

Lesson 2

Basics of Sanitation

Essential sanitation principles are necessary for safely preparing food.

Lesson 3

Types of Ovens

Lesson 4

Measurements

Lesson 5

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

Transform your kitchen into a small bakery.

Lesson 2

Rearrange your Kitchen and Pantry

Setting up your kitchen and pantry space is essential for this learning experience.

Lesson 3

Basics of Tools

Learn to use the right tool for the right task. (Not all tools are required, but recommendations for each job are listed).

Lesson 4

Student Activity | Setting Up Your Baking Kitchen

Set up a clean, organized, and efficient kitchen space for success.

Lesson 5

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

Understanding the cornerstone ingredients and how they react with other components are identified in this unit.

Lesson 2

General Baking Principles

Explore various food science facts about quick breads.

Lesson 3

What is Sugar?

Sugar, a cornerstone ingredient in most recipes, plays a crucial role in the mixing and baking process of quick breads.

Lesson 4

The Basics of Eggs

Eggs, a cornerstone ingredient, is the focus of this unit. We'll explore the unique properties and how they function in a recipe.

Lesson 5

Butter and Fats

The properties of butter and cream are essential to most baked recipes. Here we’ll explain the vital role of these cornerstone ingredients.

Lesson 6

The Basics of Milk & Cream

The properties of butter and cream are essential to most baked recipes. Here we’ll explain the vital role of these cornerstone ingredients.

Lesson 7

Student Activity - Make your Own Quick Bread

Get your feet wet with your first baking activity. Show us a type of quick bread you enjoy making.

Lesson 8

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

In Unit 6, we are introducing three classic breakfast quick breads focusing on the use of chemical leaveners in each recipe.

Lesson 2

Breakfast Pastries

This Lesson covers essential techniques of breakfast quick breads.

Lesson 3

Student Activity | Make a Breakfast Pastry

Make a Breakfast Pastry featured in this Unit.

Lesson 4

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

Explore the various fundamental techniques used for making creamed batters.

Lesson 2

Basics of Mixing and Folding

This Lesson highlights the proper technique for mixing and folding batters.

Lesson 3

Basics of Piping

Piping accurately is a practice and key skill used in baking and pastry.

Lesson 4

Creamed Batter Recipes

Discover two pound cakes that use the creaming method.

Lesson 5

Student Activity | Make a Creamed Batter

Make one of the featured recipes from this unit, a pound cake.

Lesson 6

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

We feature two types of batters in this unit, liquid and choux paste.

Lesson 2

Liquid Batters

Liquid batters are commonly used to make recipes such as popovers or waffles.

Lesson 3

Choux Paste

Choux paste has many uses in pastry, including fried churros filled with custard cream.

Lesson 4

Student Activity | Make a Liquid Batter or Churros

Make a Liquid Batter or Churros featured from this unit

Lesson 5

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

How to properly whip eggs and batters is the skill we’ll focus on in this unit.

Lesson 2

Basics of Whipping

The techniques for whipping eggs, egg yolks, and egg whites are covered in this task.

Lesson 3

Traditional Swiss Hazelnut Carrot Cake

Practice making a whipped batter following the method for our carrot cake recipe.

Lesson 4

Student Activity | Make Traditional Swiss Hazelnut Carrot Cake

Make the featured recipe for this unit.

Lesson 5

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

Bread absent of yeast is explored in this unit.

Lesson 2

Biscuits

Classic biscuits are considered an American staple.

Lesson 3

Cornbread

Make a traditional cornbread recipe using a cast-iron skillet.

Lesson 4

Scones

Scones are a very versatile quick bread made with sweet or savory components.

Lesson 5

Student Activity | Make Biscuits, Cornbread or Scones

Select one recipe from this unit to prepare.

Lesson 6

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

Doughnut recipes are the spotlight for this unit using two types of cooking techniques, frying, and baking.

Lesson 2

Doughnuts & Beignets

Recipe principles and fundamentals for making various types of doughnuts are covered in this task.

Lesson 3

Student Activity | Make a Doughnut

Select one recipe from this unit.

Lesson 4

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

Explore nontraditional quick bread recipes in our Specialties Unit.

Lesson 2

Irish Soda Bread

Learn the mixing and baking methods for making Irish soda bread.

Lesson 3

Rugelach

Make a rugelach dough, filling, and learn to shape this delicate pastry.

Lesson 4

Student Activity | Make your Own Specialty

Select one recipe from this unit.

Lesson 5

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

Make quick bread recipes using gluten-free or vegan ingredients.

Lesson 2

Gluten-Free & Vegan Baking

Using baking principles for gluten-free and vegan recipes is the focus of this unit.

Lesson 3

Gluten-Free Raspberry Pecan Muffins

Our raspberry pecan muffins using a gluten-free method.

Lesson 4

Vegan Lime Cake

Our vegan lime cake using vegan ingredients and alternative methods.

Lesson 5

Vegan & Gluten-Free

Our gluten-free and vegan muffin recipe uses alternative ingredients.

Lesson 6

Student Activity - Make your Own GF & Vegan Pastry

Select one recipe featured in this unit using alternative ingredients.

Lesson 7

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

Discover French regional quick bread favorites.

Lesson 2

French Favorites

Various techniques you’ve learned throughout the course are applied in our French Favorites unit.

Lesson 3

Student Activity | Make your Own French Favorite

Select one recipe featured in this unit.

Lesson 4

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Mid-Term Assessment

Let's test what you've learned from Part One of the course with a mid-term assessment.

Lesson 2

Getting Ready For Part Two

What should you expect from Part Two of the course, and how should you prepare for making artisan bread.

Lesson 1

Unit Introduction

Understand the building blocks of baking to prepare you for this course.

Lesson 2

Four Essentials of Baking

In this unit, learn the role of the four essential ingredients in yeasted breads and how they are applied to our bread making recipes.

Lesson 3

Baker's Math

Baker's math or baker's percentage is the common language of bakers to express basic formulas for calculating ingredients.

Lesson 4

Student Activity | Make Your Own Yeasted Bread

Show us your favorite yeasted bread recipe.

Lesson 5

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

In Unit 6, we are introducing three classic breakfast quick breads focusing on the use of chemical leaveners in each recipe.

Lesson 2

Baking Principles | Basics of Laminated Doughs

In Unit 16, we cover the principle steps for making laminated doughs without using yeast.

Lesson 3

Introduction to Puff Pastry

We teach the classic method for our rich, flaky puff pastry using butter and dough rolled and folded five times.

Lesson 4

Introduction to Apple Turnovers

Our apple turnovers are made with laminated dough, encasing a sweet, caramelized apple compote.

Lesson 5

Introduction to Spinach & Feta Pie

Inspired by the Greek spanakopita, our recipe is buttery, flaky, and stuffed with sautéed spinach, feta cheese, and a rich, creamy béchamel sauce.

Lesson 6

Student Activity | Make a Sweet or Savory Laminated Dough

Select one sweet or savory laminated dough recipe featured in this unit.

Lesson 7

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

Explore the various fundamental techniques used for making creamed batters.

Lesson 2

Fundamentals of Yeasted Laminated Doughs

Now that you've practiced how to laminate dough successfully, we'll now focus on the principles of yeasted laminated doughs.

Lesson 3

Almond Cream and Pastry Cream

This Lesson highlights the proper technique for mixing and folding batters.

Lesson 4

Fruit Danish

Practice a laminated yeasted dough with our fruit danish recipe, fill the center with almond cream or pastry cream and topped it with juicy fruit.

Lesson 5

Introduction to Croissants

Making croissants is a great way to practice making a laminated dough with yeast.

Lesson 6

Student Activity | Make a Yeast-Laminated Pastry

Select one yeast-laminated pastry featured in this unit.

Lesson 7

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

We feature two types of batters in this unit, liquid and choux paste.

Lesson 2

Enriched Doughs with Yeast

Learn three enriched dough recipes, chocolate babka, sticky buns, and brioche.

Lesson 3

Introduction to Babka

Our chocolate babka dough is an enriched yeasted bread with a light and tender crumb and a robust chocolate flavor.

Lesson 4

Introduction to Brioche

The tender crumb of an enriched bread, like traditional brioche, uses fresh eggs, yeast, and butter.

Lesson 5

Introduction to Sticky Buns

Sticky buns are enriched dough generally served as a sweet breakfast roll.

Lesson 6

Student Activity | Make an Enriched Pastry

Select one enriched dough recipe featured in this unit.

Lesson 7

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

How to properly whip eggs and batters is the skill we’ll focus on in this unit.

Lesson 2

Introduction to Yeast Raised Doughnuts

Our yeast-raised doughnuts are fried enriched dough and glazed with a vanilla-sugar topping.

Lesson 3

Introduction to Berliner Doughnuts

Berliner doughnuts are a German breakfast pastry fried in hot oil, rolled in cinnamon and sugar, then filled with a sweet and tangy berry jam.

Lesson 4

Student Activity | Select One Fried Dough

Select one fried enriched dough recipe featured in this unit.

Lesson 5

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

Bread absent of yeast is explored in this unit.

Lesson 2

Introduction to Using the Direct Method

Our bread recipes that use the direct method do not require the use of preferments or starters. You will learn to make three doughs that use the direct method in this unit: a pretzel and two flatbread doughs.

Lesson 3

Introduction to Soft Salted Pretzels

Our pretzels are dipped in a traditional lye solution and topped with coarse rock salt, which gives these pretzels an authentic appearance.

Lesson 4

Introduction to Alsatian Flatbread Flammekueche

Flammekueche or tart flambée is a thin crust flatbread topped with sour cream, yellow onions, and bacon.

Lesson 5

Introduction to Naan

Similar to pita bread, our naan bread recipe incorporates yogurt in the dough for a soft and fluffy texture and brushes it with melted garlic butter, garnishes it with onion seeds and fresh cilantro.

Lesson 6

Student Activity | Select One Direct Dough Recipe

Select one direct method bread recipe featured in this unit.

Lesson 7

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

Doughnut recipes are the spotlight for this unit using two types of cooking techniques, frying, and baking.

Lesson 2

Introduction to The Biga Starter Dough

A stiff Italian preferment, or starter, like biga starter dough, adds a level of flavor complexity to bread, like Provencal fougasse.

Lesson 3

Introduction to Provencal Fougasse Bread

Fougasse is a flatbread that resembles Italian focaccia but is formed in a leaf-like shape, brushed with olive oil, and studded with olives, cheese, sun-dried tomatoes, or anchovies.

Lesson 4

Introduction to The Sponge-Yeasted Starter Dough

We use a sponge-yeasted starter dough to make our pita bread to increase the flavor, the bread's volume and create a stronger gluten development.

Lesson 5

Introduction to Pita Bread

A sponge starter increases the pita bread's flavor, increases the bread's volume, and helps create a stronger gluten development.

Lesson 6

Student Activity | Make One Bread Using a Biga or Sponge Fermentation

Select one biga or sponge fermentation recipe featured in this unit.

Lesson 7

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

Explore nontraditional quick bread recipes in our Specialties Unit.

Lesson 2

Introduction to The Poolish-Yeasted Starter

A poolish, or pre-ferment that contains yeast, is a liquid starter that is fermented over 30 to 45 minutes to a period of hours for breads and reintegrated back into the dough, like baguettes and English muffins.

Lesson 3

Introduction to Traditional French Baguette

The traditional baguette is one of the most well-recognized bread globally with its distinctive features, such as its long and slender shape, golden crust, and characteristic slashes on the surface.

Lesson 4

Introduction to English Muffins

We use a poolish-yeasted starter in our English muffin's final dough to add a sweet, nutty flavor and compliment the muffin's flavor profile.

Lesson 5

Student Activity | Make One Bread Using a Poolish Fermentation

Select one poolish fermentation recipe featured in this unit.

Lesson 6

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

Make quick bread recipes using gluten-free or vegan ingredients.

Lesson 2

Introduction to The Fermented Dough

We use a fermented dough starter to add flavor and volume to artisan bread, such as whole wheat toast bread, potato & beer bread, and bagels.

Lesson 3

Introduction to Whole Wheat Toast Bread

Our whole wheat toast bread requires a portion of fermented dough, which adds acidity to the flavor profile.

Lesson 4

Introduction to Potato & Beer Bread

Our potato & beer bread recipe is infused with flavors like rye, potatoes, and a good quality beer. The earthy crust is textured or "cracked," giving it a uniquely distinguished appearance from other artisan bread.

Lesson 5

Introduction to Bagels

Our authentic bagel recipe is chewy and packed with flavor and various seeds that bring a great texture and a nutty flavor profile.

Lesson 6

Student Activity | Make One Bread Using Fermented Dough

Select one fermented dough recipe featured in this unit.

Lesson 7

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Unit Introduction

Discover French regional quick bread favorites.

Lesson 2

Introduction to Naturally Fermented Starter - Levain

Some bread starters use naturally occurring yeasts and bacteria from flour and water called naturally fermented starter or levain. These living fermentations require steady temperatures and regular feedings to stay active and alive.

Lesson 3

Introduction to Ancient Grain Bread

Our ancient grain bread recipe uses a 10,000-year-old natural whole wheat grain called Kamut™, which provides a hearty, wholesome, and nutritious bread.

Lesson 4

Introduction to Rye Bread

The use of a prepared naturally fermented starter-levain adds a distinct earthly flavor to our classic European-style rye bread recipe.

Lesson 5

Introduction to Sourdough Miche

We use a prepared naturally fermented starter-levain to create the large, round French country bread with a thick crust and a soft crumb.

Lesson 6

Student Activity | Make One Bread Using a Levain Fermentation

Select one levain fermentation recipe featured in this unit.

Lesson 7

Unit Review & Assessment

Review and assess the different principles and techniques you have learned in this unit.

Lesson 1

Custom Pop-Up Event

The final capstone is your opportunity to showcase all that you’ve learned in this course.

Lesson 2

Final Assessment

Review and assess what you have learned in this course.