If your stand mixer is collecting dust in the corner of your kitchen, it might be time to bake up some inspiration.
We get it — baking can be frustrating and time consuming. That’s why we recommend signing up for one of these local classes led by expert bakers. Whether you’re looking to sharpen your kitchen skills, perfect your pie crust, or satisfy your sweet tooth, we have six Asheville-based classes for all skill levels.
Plus, you don’t have to read an essay about our summer in Sicily for a stellar challah bread recipe. Instead, scroll to the bottom of the guide to find a full ingredients list + instructions from Asheville Mountain Kitchen.
The Asheville Kitchen, 384 Merrimon Ave.
Macarons and gingerbread and babka, oh my — the range of classes in this kitchen is wide, and new classes are added regularly. If you want dedicated instruction, you can also book a private class.
Asheville Mountain Kitchen, 332 E. Sondley Dr.
Classes in donuts, croissants, and other sweets are interspersed with courses in cooking, so watch the calendar for a chance to brush up on your baking.
Cook With K., Candler
Perfect the pie basics or master your pizza dough kneading skills thanks to the expertise of Chef Marcella Kirakossian. Bonus: Beyond cooking classes, you can connect through cuisine at one of the Dinner with Strangers events.
Cottage Kitchen, 40 Barnard Ave.
Spend your Saturday morning immersed in gluten during a baking class in breads, biscuits, and scones. And if you want your baking paired with a whole meal, general cooking classes often have a dessert on the menu.
The Crunchy Baker, various locations
Whether you’re a seasoned pro or a brand new baker, you’ll find a class for your skill level. Check back to find updated classes — but for now, you can get a taste of The Crunchy Baker’s treats by placing a holiday order by Friday, Dec. 13.
Sweet and Southern Bakery, various locations
This expert in all things cookies and cakes will take your decorating skills to the next level. Your cookies could always use some seasonal sprucing up, and this is the perfect place to learn. Note: Sweet and Southern Bakery isn’t doing Christmas cookie decorating classes this season, but follow along on social media to stay in the know when classes begin again.
Try your hand at challah
If you’ve still got a while until your class starts, but you’re itching to go ahead and get started on your baking, here’s your chance to practice. Asheville Mountain Kitchen shared a recipe for challah that we can’t wait to try.
Ingredients
- 1½ packages active dry yeast (about 3½ teaspoons)
- 1 tablespoon plus ½ cup sugar
- ½ cup vegetable oil, more for greasing bowl
- 5 large eggs
- 1 tablespoon salt
- 8 to 8 ½ cups all-purpose flour
- Poppy or sesame seeds for sprinkling (optional)
Directions
- In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 ¾ cups of lukewarm water.
- Whisk oil into the yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When the dough holds together, it’s ready for kneading. Pro tip: You can also use a mixer with a dough hook for both mixing and kneading.
- Turn dough onto a floured surface and knead until smooth. Clean out the bowl and grease it, then return the dough to the bowl. Cover with plastic wrap, and let the dough rise in a warm place (if you have an oven light, you can turn it on and place it in the oven) for 1 hour, until almost doubled in size. Punch down dough, cover, and let rise again in a warm place for another half hour.
- To make a six-braid challah, either straight or circular, take half of the dough and form it into six balls. With your hands, roll each ball into a strand about 12 inches long and 1½ inches wide. Place the six strands in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over two strands. Then move the second strand from the left to the far right. Take the outside left strand and move it over two. Move the second strand from the right over to the far left. Start over with the outside right strand. Continue this pattern until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
- Beat the remaining egg and brush it on loaves. Either freeze the bread or let rise another hour.
- Preheat the oven to 375 degrees Fahrenheit, if baking immediately, and brush the loaves again. If freezing, remove from the freezer 5 hours before baking. Then dip your index finger in the egg wash, then into poppy or sesame seeds, and then onto a mound of bread. Continue until the bread is decorated with seeds.
- Bake in the middle of the oven for 35 to 40 minutes or until golden. Cool the loaves on a rack.
