This class and dinner party was held at the USA Health Mapp Family Teaching Kitchen on Sunday, October 5, 2025. 

October 5, 2025 Cooking Class & Dinner Menu:

-Herb Crackers

-Sourdough

-Focaccia

-Amish Friendship Bread

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Herb Crackers

Dough Ingredients: Yield: 20 Portions

• 4 Cups All-Purpose Flour
• 1 teaspoon  Sea Salt
• 1 teaspoon Baking Powder
• 3 Tablespoons Sesame Seeds
• 1 1/3 Cup Water
• 8 Tablespoon Olive Oil
• 4 Tablespoons Chives

Toppings Ingredients:

• Maldon Salt (For Sprinkling)
• 2-3 Eggs

Equipment Needed:

• Large Mixing Bowl or Electric Stand Mixer with bread hook attachment
• Small Mixing Bowl
• Brush
• Rubber Spatula
• Rolling Pin
• Pizza Cutter
• Parchment Paper
• Sheet Pans
• Measuring Spoons and Cups
• Oven Preheated to 400F

Method:

1. Place all dry ingredients into large bowl or stand mixer. Using a spatula or bread hook, combing all dry ingredients thoroughly.
2. Next made a crater in the center of the dry ingredient. Carefully pour the water and oil into the crater.
3. Using a spatula or bread hook, slowly mix together the ingredient starting from the center and working your way out to the edge of the bowl. Note if using a mixer this is done automatically.
4. Once all the ingredients are mixed together and you have a dough. Roll it out unto a flower table surface.
5. Fold and knead the dough about 10 times, cover and let rest for 5 mins.
6. Cut into 4 or 5 portions depending on the size of your group. Flower table surface and roll out each portion to a height of about 1/8” thin. Use flower to dust rolling pin and surfaces so dough doesn’t stick.
7. Transfer to parchment paper. (You can cut the dough in half if needed to fit on sheet pans.) Roll dough once again to a thin 1/12” thick. Thinner = crispier crackers! Score the crackers by using the pizza cutter to make lines about 2” apart vertically and diagonally.
8. Mix eggs and 2 Tablespoons of water in small mixing bowl. Use brush to lightly brush on eggs wash to top of crackers. Sprinkle with Maldon salt and bake at 400F for 10 – 12 min watching closely the last 3. With limited oven space you may have to bake in rounds.
9. Remove and cool. Break crackers along lines that were made with pizza cutter

Sourdough

Active Sourdough Starter Ingredients: Yield: ¼ cup

• 2 teaspoons sourdough starter
• 3 Tablespoons all-purpose flour
• 5 teaspoons water

Dough Ingredients: Yield: 1 Loaf

• ¼ Cup active sourdough starter
• 1 1/3 Cup + 2 Tablespoons water (72F-78F)
• 4 Cups + 2 Tablespoons Bread Flower
• 2 teaspoon sea salt

Equipment Needed:

• Jar for Starter
• Large Mixing Bowl
• Spatula
• Parchment Paper
• Sheet Pan
• Pairing Knife

Method:

1. 12 hours before you plan to mix the dough add the ingredients to make the “active sourdough starter.
2. Transfer the active starter and water into a large mixing bowl. Stir to distribute the starter evenly. Add bread flour and sea salt to the bowl and use a spatula to work the ingredients together until it forms a mass and there is no dry flour left in the bowl.
3. Wet your hands a little to prevent sticking and pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl fill circle. “Stretch and Fold” cover the bowl and let the dough rest for 30 mins. Repeat the stretch and fold process one more time to help build volume in the final loaf.
4. Cover the bowl and let the dough rise for 7-10 hours on your kitchen counter. The dough will have risen by about 50-75% when its ready to shape. (note this is gotten taller not doubled in size)
5. Turn the dough out onto a lightly floured surface. Shape the dough into a ball by pulling 4 sides of the dough into the middle of itself. Turn the dough over so that it is seam-side down. Use your hands to gently cut the dough and pull and twist towards yourself to tighten. Place on parchment paper and transfer to sheet pan. Cover with plastic wrap and let rest for 40- 60 mins. (longer if inside).
6. Remove the plastic wrap and score the dough with a knife, be creative with your design. Bake at 450F for 30-45 mins using ice to steam during the first 15 mins. Remove when bread has an internal temp of 200-210F with golden color and cool for 30-45 mins before cutting.

Focaccia

Ingredients: Yield: 1 Loaf (serves 8-10)

• 1 ¾ Cup Warm Water (105F-115F)
• 1 Tablespoon Cane Sugar
• 1 Tablespoon Active Dry Yeast
• 4 Cups All-purpose Flour
• 1 Tablespoon Sea Salt
• 6 Tablespoons Olive Oil
• Maldon Salt
• Herbs and Toppings

Equipment:

• Stand Mixer
• Mixing Bowls
• Sheet Pan
• Brush

Method:

1. In the stand mixer fitted with the dough hook, stir together the water and sugar. Add the yeast and mix again for 1 min. Let rest for 5 mins for the yeast to activate. Will look foamy
2. Add flour and salt on low speed until a shaggy dough forms. Then increase the speed to medium and mix for 5 mins. A sticky dough should form and begin grabbing the sides and lift off the bottom.
3. Brush a large bowl with 2 Tablespoons of olive oil. Transfer the dough into the oiled bowl using a bench scraper. Coat the top of the dough in oil and cover to proof for 1-2 hours.
4. Brush a sheet pan with 2 tablespoons of oil and transfer the dough from the bowl to the pan. Pull opposite corners of the dough to stretch it to the edges of the sheet pan. Let it relax then stretch the other corners before letting it relax again. Cover and let proof for another 30 mins.
5. Remove plastic wrap and drizzle 2 Tablespoons of oil over the top of the dough. Using your finger tips to dimple and make indentations across the surface of the dough. Sprinkle with Maldon salt and decorate with herbs and other toppings. Bake for 20 – 30 mins or until golden brown and 200F. Remove and cool for 30 mins before cutting.

Amish Friendship Bread

*Do Not Use Metal*

Day 1 – Receive bag

Day 2-5 – Knead bag

Day 6 – Add 1 Cup Flour, 1 Cup Sugar, 1 Cup Milk and Knead

Day 7-9 – Vent bag and Knead

Day 10 – Add 1 Cup Flour, 1 Cup Sugar, 1 Cup Milk and mix with a wooden spoon. Pour 4 one cup starter into 4 bags and give to 4 friends with this recipe. (live sweet sourdough starter)

With remaining starter add:

• 1 cup oil
• ½ cup milk
• 3 eggs
• 1 teaspoon vanilla

mix well, then add:

• 2 cups flour
• 1 cup sugar
• ½ teaspoon salt
• 1 ½ teaspoon baking powder
• 1 lg. Box instant vanilla pudding
• 2 teaspoon ground cinnamon
• ½ teaspoon baking soda
• 1 cup chopped nuts

mix well. Pour into 2 large well greased loaf pans that have been dusted with cinnamon and sugar. Sprinkle top with cinnamon and sugar and bake at 325F for 1 hour.