It’s no secret that I love bread, but admittedly, I love making bread a wee bit more than eating it. There’s so much magic in the way that powdery flour and yeast and eggs and water transforms into that beautifully golden on the outside, soft on the inside creation that we call bread. To me, there’s also something soothing in kneading the dough and forming it into the shape I desire. Which is why when I got an invitation to a bread-baking class sponsored by the Turkish Flour, Yeast, & Ingredients Promotion Group (TYFI) I was more than happy to say yes! I mean we’re only going to learn about Turkish breads; and Turkey just…
