International Bread and Baking Teen

In this intensive hands-on summer camp kids will learn to prepare a different baked meal for lunch each day and then will focus on making breads and other baked treats. They will learn many different breadmaking techniques and styles while preparing a wide variety of yeast and quick breads from around the world (and also closer to home). No prerequisites required but expect to be challenged!

Monday: Scottish Shortbread; Brötchen (crusty German bread rolls); English Lemon Squares; Plushki (Russian cinnamon rolls); Socca (garbanzo flour-based flatbread from Southeastern France). And for lunch: Mexican Cornbread Casserole.

Tuesday: Tao Su (traditional Chinese shortbread cookies); Pooris (fried Indian flatbread); Brown Sugar Tartlets with Chef Joel’s favorite tart dough; Tapalapa (West African-style baguettes); Kołaczki (jam-filled Polish cookies). And for lunch: Greek Spanakopita (spinach packets/phyllo triangles).

Wednesday: Kakaós Csiga (Hungarian cocoa “snails”/rolls); South African Chocolate Pepper Cookies (nice and chocolaty with a hint of black pepper); Irish Soda Crackers; Transylvanian Honey Cookies; Parāoa Parai (Maori frybread from New Zealand. And for lunch: Twice-Baked Loaded Smashed Potatoes.

Thursday: Spesiur (traditional Icelandic cookies); Aish Baladi (whole-wheat Egyptian flatbread); Chinese Egg Cakes (light and airy old-style Chinese egg cakes); Sequilhos (Brazilian cornstarch cookies); and Knäckebröd (Swedish crispbread). And for lunch: Japanese Curry Vegetable Rice Bake.

Friday: Bolillo (Mexican White Bread); Turkish Pide Bread (Fladenbrot); Southern Hoe Cakes with Northern Maple Butter; South African Picnic Bread (bread loaves filled with cheese and other savory Goodies); Grandma Sig's Banana Bread. And for lunch: Three Cheese Calzones with Herbed Crust and Marinara Dipping Sauce.

Instructor: Chef Joel Olson

12-16 years

5 lessons @ 3 hrs, $396/360 MCC district residents
1303.125         M-F, 7/14-7/18         1:30-4:30 p.m.