Bread Beckers logo

eBread NewsletterMarch 11, 2014
 
Thanks for subscribing to our Newsletter.  Please feel free to .  If you'd like to unsubscribe from this newsletter, there are links at the top and the very end.

If you are interested in one of the events below, please click on the link to register - classes do fill up quickly!  More classes and events will be scheduled, you can also find them on our web site.


 
------------------------------------------------------------

QUICK LINKS

Website/Store: www.BreadBeckers.com
Help Desk: Support.BreadBeckers.com
Customer Forum: Forum.BreadBeckers.com
About Us: Info.BreadBeckers.com/About

Privacy Policy: Info.BreadBeckers.com/Privacy
  


 
Find us on Facebook

------------------------------------------------------------

 

VIDEOS

 

Did you miss a class you really wanted to attend?  Watch them on line in our Video Classes section.  We will be streaming some classes live, and then archiving them for anyone to watch later.  

 

Need help with a particular appliance?  We're putting short instructional videos in our Product Demonstrations section. Bosch Universal Mixer is already there, with many more to follow!   

 

Newest Videos:

How to Make Pasta (with Viante Pasta Maker) 

Gluten Free Valentines 

Bread Baking at Home 

Healthy Eating Simplified (remastered videos) 

 

 

 ---------------------------------------------------------     

 
ARTICLE
"Wheat Belly - Fact or Fiction"
by Sue Becker

Wheat Belly by William Davis, MD, a New York Times best selling book, is a "provocative look...    Click here to continue reading on our website
 

 

--------------------------------------------------------  

RECIPE  

Chocolate Doughnuts w/ Chocolate Mascarpone Frosting

 

Doughnuts

Add 1/3 cup cocoa, ¼ cup honey granules, and increase the yeast to 1½ Tbsp. of Basic Dough Recipe from Bread Beckers recipe collections.   Prepare as directed. Let rise about 30 minutes.

 

Cut into doughnuts. Let rest about 10-15 minutes. Fry in hot oil about 1 minute on each side. Remove from oil and drain on paper towels. When cool enough to handle dip in icing.

 

Chocolate Mascarpone Frosting

 

  • 4 ounces mascarpone cheese*
  • ½ cup butter
  • 1/3 cup cocoa powder
  • 2 Tablespoons milk
  • 2 teaspoons pure vanilla extract
  • 4 - 4 ½ cups powdered honey granules

 

In large mixing bowl, beat together cheese and butter, until smooth. Add cocoa powder, milk and vanilla.

Gradually beat in powdered honey granules to desired consistency. Makes about 2 ½ cups icing.

 

This is a very light and fluffy icing.

*Mascarpone cheese is an Italian cheese made from cow's milk cream. It is usually found with the specialty cheeses in the grocery store and comes in 8 or 16 ounce tubs. An equal volume of cream cheese may be substituted if mascarpone is not available.

 


 

--------------------------------------------------------   

 

COOKING CLASSES 

 
Gluten Free Spring Cleaning

Friday, March 14, 2014
10:00am-1:00pm
Registration $15
Taught by Sharon Warren
Click here to register 

 

Sharon's new recipes give you a taste of the outdoors as well as help you cleanse your body.  Her menu will feature a spicy black bean burger with a gluten free bun and lemon pound cake.  She'll also demonstrate how to use a juicer to make great smoothies and drinks from fresh fruit and veggies.  


----------------------------------------

Tuesday, March 18
6:30pm-9:00pm
Registration $15        
Presented by Abby Page
 Click here to register 


Need a night out with the girls? Let The Bread Beckers host your time together. Abby will show you how to make delicious coffees and refreshments  with real food ingredients while you enjoy a relaxing atmosphere for just the ladies!  Book your table of 6 or just register you and a friend or family member.  


----------------------------------------

(ages 7+, parent/guardian attendance required)
Saturday, March 22, 2014       
10:00am-12:00pm
Registration $12/child (no charge for parent/guardian)     
Taught by Abby Page
Click here to register 


Join Abby, mother of two, for this hands-on class that will help your kids learn their way around the kitchen.  They will measure and mix ingredients for pizza dough, shape and roll their dough, and then top and bake their own pizza to eat and take home.  Space is limited to 20 children, so register today!  


----------------------------------------

High Meadows Farmers Market

Saturday, March 22
10:00am-2:00pm  

High Meadows School,
1055 Willeo Road,
Roswell, GA 30075

 

Invite your family, friends, and neighbors and join us for the fourth annual Farmer's Market, Saturday, March 22, 10 a.m. to 2 p.m. on the High Meadows campus. Co-sponsored by Harry's Farmer's Market, Alpharetta, and Whole Foods Market, Merchants Walk, this is going to be a memorable event.  You can expect organic, sustainably-grown foods and quality goods from local vendors. There will be cooking demonstrations by local, well-known chefs, informative talks, and fun activities throughout the market.  

 

Sue Becker will be doing a demo and giving a talk on "Food Allergies and the Truth About Wheat," addressing the current issues surrounding gluten.

 

----------------------------------------

 

 

Hurry Home - Pressure Cooking
Tuesday March 25, 2014
10AM - 1PM
Registration $10 per person 
Taught by Ashley McCord 

Ashley will demonstrate how quick and easy it is to make "meals in minutes" using the fabulous Fissler Vitaquick Pressure cookers.


----------------------------------------

Gluten Free Easter

Friday, April 11

10:00am-1:00pm

Registration $12             

Taught by Sharon Warren
Click here to register

 

However you celebrate the arrival of spring, Sharon has some sweet and creative ideas to liven up your dinner table, your snack time, and your health! Sharon covers a variety of allergy free cooking and baking substitutes.

 

----------------------------------------

 

Fun Flavors for Bread Baking

Saturday, April 12

10:00-1:00pm

Registration $10

Taught by Abby Page
Click here to register

 

A Facebook poll requested class topic!

 

Abby will cover the basics of making yeast bread (milling, mixing, rising, baking), and then she'll cover several varieties of savory and sweet loaf breads. Orange cranberry and sun-dried tomato parmesan are just two of the flavors you'll learn about.  

 

A great class to introduce you to milling and baking, as well as a great inspiration for those needing new ideas.

 

----------------------------------------

Even Better Bagels

Thursday, April 17

10:00am-1:00pm

Registration $10

Taught by Sue Becker
Click here to register

  

After nearly two years, Sue is back with this very popular class that teaches you how to a variety of bagels from freshly milled flour. She will also make several spreads to top your fresh bagels. One of the most popular classes we have ever had!

 

----------------------------------------

Ladies' Night Out - Fiesta!

Tuesday, April 22

6:30pm-9:00pm

Registration $15             

Presented by Sue Becker
Click here to register

  

Need a night out with the girls? Let The Bread Beckers host your time together.   

  

Join Sue for a Mexican fiesta that will feature fresh salsa, cheese dip, homemade whole grain tortillas, and a "build your own" Mexican food buffet.   

  

Space is limited to 42 people, so book yourself or your group today! Make sure to specify your group name when you register so we can seat you together.

  

----------------------------------------

Wed April 30, 2014
10:00am-2:00pm
Registration $15        
Taught by Judith McLoughlin and Ashley McCord

Click here to register


NOTE: this class has been rescheduled from March, due to Judith's medical emergency.  We're not positive she will be here for April 30 - if not, Ashley McCord will still present the class.


Irish-Scots Chef Judith McLoughlin is back at Bread Beckers to show you how to make Irish foods for a spring time tea.  She and Ashley will make everything from Irish potato soup and finger sandwiches to scones and desserts.  Don't miss this unique culinary experience from the author of "The Shamrock and The Peach" cookbook.

----------------------------------------

Getting Started
Saturday May 3, 2014
10AM - 2:30PM
Registration $10
Taught by Sue Becker
Click here to register

We will introduce you to the world of milling your own grains and making all your own breads.  We will start from "scratch" and discuss all the necessary baking ingredients and types of wheat and equipment needed to make this lifestyle change not only possible but doable!

We will demonstrate milling flour, mixing quick breads, kneading bread dough, either by hand or machine, shaping the dough, making quick cereals, and even tortillas.

And best of all - you get to taste everything we make!!  We will demonstrate the Wonder Mill, NutriMill, Bosch Kitchen Machine, the Ankarsrum Original mixert, Zojirushi Bread Machine, Tribest Personal Blender, and the ChefPro Tortilla press.

Lots of information presenting the endless possibilities of baking with whole grains.

NOTE: If you already own a copy of our "Recipe Collection" (the RED cookbook), it would be a good idea to bring it to take notes and mark-up some recipes with helpful information you will hear in the class.  If you don't have a copy (or forget to bring one), we do have plenty for sale in the store!




Contact Us

Business Hours
Monday - Saturday, 9AM - 5PM


E-mail  support@breadbeckers.com
Help Desk  support.breadbeckers.com
Phone  770-516-5000
FAX    770-516-7588

Find us on Facebook