Sweeten Your Skills at CSR
If you're a passionate baker who dreams of creating irresistible desserts, CSR has the course that will sweeten your skills. Pastry Skills is a non-professional course created for bakers who fantasize about becoming a small pastry entrepreneur, or simply dream of making mouth-watering chocolate truffles, flakey croissants and light and fluffy cakes for holidays, showers, and a variety of celebrations.

Learn more about Pastry Skills »
Mondays & Tuesday 10 a.m. - 3 p.m.
March 17 - April 15, 5-weeks/10 sessions total
Cost $1,185

Stocks, Soups, and Stews
Saturdays, March 1 - 15, 10:00 a.m. - 1:00 p.m.
Hands-On. Cost $280

Basic Cooking Techniques Vacation
Monday - Friday, March 10 - 14, 9:30 a.m. - 2:30 p.m.
Hands-On. Cost $645

Basic Cooking Techniques
Tuesdays, March 25 - April 22
Hands-On. Cost $645

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Mediterranean Cuisines
Mondays, March 3 - 17, 5:30 - 9:00 p.m.
Hands-On. Cost $280

Sushi Madness — Just Added
Friday, March 21, 6:00 - 9:00 p.m.
Hands-On. Cost $115

Thai One On — Just Added
Wednesday, March 26, 5:30 - 9:00 p.m.
Hands-On. Cost $95

Knife Skills
Saturday, March 29, 10:00 a.m. - 2:00 p.m.
Hands-On. Cost $75

Chinese Take-Out Favorites — New Class
Thursday, April 3, 5:30 - 9:00 p.m.
Hands-On. Cost $95

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Yields 2 loaves

Ingredients:

8 oz. buttermilk, room temp.
8 oz. water, 105°
½ oz. yeast, active dry
¾ cup dried apples, chopped
¾ cup walnuts, chopped
¾ cup bran flakes
¾ cup blue cheese, crumbled
2 tsp. salt
24 oz. bread flour

Method:

1. Dissolve yeast in the warm water. Place in mixing bowl.
2. Add buttermilk, cheese, apples, walnuts and bran flakes. Mix with paddle and let sit for 5 minutes.
3. Add half of the flour and mix. Add salt and mix to combine.
4. Add remaining flour and mix until dough forms. Switch to a dough hook.
5. Knead on 2nd speed for 5 minutes. Dough should be tacky, but not sticky, and elastic.
6. Place in a lightly oiled bowl and cover with plastic. Let proof.
7. Punch down and divide into two. Do an initial shaping. Let sit for 10 minutes.
8. Shape into boules. Cover and let rise until ready to bake.
9. Slash and bake in a preheated 450° oven. Place on stones and add ½ cup water as bread goes in.
10. Bake until bread reaches 190° internally.

We post new recipes on our website every week.
For more recipes, visit the recipe section of our website!

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