ABC Cooking School :: A to Z (with a few missing in between)

This isn't actually new news, but I finished my basic bread baking course at ABC Cooking School this past winter. 27 breads - some good, some bad - all under my belt. I really enjoyed my Monday night classes with ABC Cooking School and our favorite teacher, Abe-sensei. So much so, that I signed up for the Master Course. It sounds like a fancy name, but I think it's just a marketing thing. The other options were "Twinkle Course" and "Club Riche". At some point, I'll be making a real baguette and croissants. Hoorah! Now that, in theory, I've know the right kneading and shaping techniques from the Basic course, I can really get some good practice in during the Master Course. At least I hope. If not, it's just more casual/awkward Japanese language practice for me.

I wish I had been more diligent about taking pictures of all the breads we made. Some of them were pretty boring so at the time, I didn't see a reason to document the non-event. In any case, here's a little taste of what the last 9 months of Mondays looked like for me:

A - Kabocha and Paprika Gallette

B - Maple Almond

F - Berry Cream Cheese

G - Spicy Tomato Hearts

K - Pain de Mie

M - Wiener Branch (a personal fave both in name and flavor)

N - Twin (?) Cream Kuchen

O - Honey Cinnamon

P - Pizza Tomato & Anchovy Sauce

V - Mille Tea Raisin (Maybe? I can't figure out the translation on this one) 

X - Stollen 

Y - Cream Custard Pie 

Master Classes 

My first Master class - a Japanese classic! Mushipan (steamed bread...think steam buns) These were mugwort flavor, hence the green color. 

Another Japanese stable, Curry Pan! Fried bread with a curry filling.