​Oh BREAD... why are you SO good?
Did you know that it is estimated that humans began to bake bread around 10,000 years ago?

When ancient humans started to transition from a nomadic lifestyle to a more fixed homestead, they began to farm various grains and experimented with grinding the grains into flour and "baking" bread. This style of baking was much different than the form we are familiar with today. 

Watch the video below with your kids to enjoy some full-on belly laughs. Enjoy!

INGREDIENTS
First:

• 1 pkg yeast
• 1/2 cup warm water
• 1/8 tsp ginger
• 1 Tbsp sugar (divided)

Second:

• 2 Tbsp sugar
• 1 can (13 oz) evaporated milk
• 1 tsp salt
• 2 Tbsp cooking oil
• 4 to 4 1/2 cups unsifted flour

​
PREPARATION

1. Mix first set of ingredients and let stand until bubbley (approx. 15 minutes). Stir in second set of ingredients. Put into greased metal coffee cans. Cover with plastic lids. Let stand in a warm place until plastic lids pop off (approx 45-60 minutes for a 1 lb can, or 1-1 1/2 hour for a 2 lb can) Bake (without lids!) at 350 for 45 minutes (1 lb can) to 60 minutes (2 lb can). The crust will be very brown - brush with melted butter. Cool 5-10 minutes on rack in upright cans.

If Bread Camp sounds to intense, or your student would prefer single day classes, check out our Baking 102 camp schedule:
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Monday (6/13) -  Snickerdoodle Cupcakes
Tuesday (6/14) - Caramel Apple Upside-down Cake
Wednesday (6/15) - Cinnamon Rolls
Thursday (6/16) - Palmiers with Puff Pastry
Friday (6/17) - Pavlova

☘️ Last Minute St. Patricks Day Ideas below 👇 
I know it's hard to imagine but summer is coming fast! 
Are you ready for it?
Any fun trips planned now that the world is opening back up?
We are offering a bunch of super fun camps, that can be taken from anywhere! 
Imagine not having to cook dinner for a whole week?
What if your kid could learn how to make all your favorite Italian dishes?
Or make you some sushi?

Most of our camps also have a drop-in version, so you could create your own menu.

LAST-MINUTE ST. PATRICKS DAY IDEAS

Haven't planned anything special for St. Patricks Day yet?
☘️ 
Here are a few ideas that are quick and easy ideas
to help celebrate the special day. 

Better yet - hand those over to your kids and tell them Chef Pascal asked for you to make this. 😊 

Here is a super easy and quick recipe:Leprechaun Crinkle Cookies (by Everyday Mom Life)

Here is a recipe for Sally's Baking Addiction 
for an Irish soda Bread

NOTE from Chef Pascal: The recipe calls for buttermilk, which is easily made by mixing milk (any type of milk with vinegar. so for 1 cup of milk add 1 tsp of vinegar)
​
 Ingredients

• 1 and 3/4 cups (420ml) buttermilk*
• 1 large egg (optional, see note)
• 4 and 1/4 cups (531g) all-purpose flour (spoon & leveled), plus more for your hands and counter
• 3 Tablespoons (38g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 5 Tablespoons (70g) unsalted butter, cold and cubed*
• optional: 1 cup (150g) raisins

Instructions

1. Preheat oven & pan options: Preheat oven to 400°F (204°C). There are options for the baking pan. Use a regular baking sheet and line with parchment paper or a silicone baking mat (bread spreads a bit more on a baking sheet), or use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. You can also use a 5 quart (or higher) dutch oven. Grease or line with parchment paper. If using a dutch oven, bake the bread with the lid off.
2. Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Mixture is very heavy on the flour, but do your best to cut in the butter until the butter is pea-sized crumbs. Stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
3. Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.
4. Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
5. Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. We usually wrap it tightly in aluminum foil for storing.

​Chicken and Rice Soup With Celery, Parsley, and Lemon 
By Ali Slagle

INGREDIENTS

• 8 cups chicken broth
• 1 pound boneless, skinless chicken thighs
• 4 stalks celery, leaves reserved and stalks thinly sliced
• ¾ cup jasmine rice (unrinsed)
•  Kosher salt
• ½ cup fresh parsley leaves
• 1 teaspoon fresh lemon zest plus up to 1/2 cup lemon juice (from 2 to 3 lemons)
• 1 small garlic clove
• 1 tablespoon unsalted butter (optional)

PREPARATION

1. In a large Dutch oven or pot, combine the broth, chicken, celery and rice. Season lightly with salt. (Some broths have more salt than others, so start easy.) Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, 20 to 30 minutes.
2. Meanwhile, finely chop together the parsley leaves, lemon zest and up to 1/2 cup celery leaves. Transfer to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.
3. Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Remove from heat, stir in the butter (if using), and season to taste with salt. Stir in the lemon juice a little at a time until the soup is bright but still tastes like chicken. (You may not use the full 1/2 cup juice.)
4. Divide the soup among bowls and top with the parsley-lemon mixture. (The soup, minus the lemon juice and parsley mixture, can be refrigerated for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when reheating. Add the lemon juice and fresh herb garnish just before serving.)

We hear your requests and are creating a new Movies & Food camp this year -
We picked a few of our favorites! 
​

• Sound of Music (Schnitzel with Noodles)
• ​Encanto (Arepas)
• Pixar short film Bao (Bao Buns)
• Cloudy with a Chance of Meatballs (Spaghetti and Meatballs)
• Ratatouille (Ratatouille)

If you have any other ideas, please let us know!
We are still in the process of creating the curriculum - this camp will be posted soon!

Hello everyone!

I hope this finds everybody well. Did you make anything yummy for Valentine's Day? 

I took myself out for a cup of coffee and wanted to get myself some flowers, but when I saw the line in the stores I decided to do this another day. :) Oh, and I went for a walk. 

I am all about self-love/self-care right now. Just a few things, like drinking enough water, stretching occasionally when I have a computer day, eating fresh fruit, or calling a dear friend. 

What do you do for self-care?
​
I wanted to share another recipe with you. 
See below:

Have a great rest of your week! 
Chef Pascal ​

Hello Bake Austin family,
Thank you so much to everyone that responded to my last email. If I have not gotten back to you yet, I promise I will! I received a lot of responses and I want to take time to write to everyone individually. 

So much to take in, one thing I have noticed is that the people that want to continue with the online summer camps also would like to have options to do single days instead of the whole week. I am working on that option and I am trying to find a way to make it really easy to enroll. 

Some of you have asked me for in-person classes. Though I am available and open for personal classes in-person they would have to happen at your locations. Due to the whole pandemic, I had to rent out my space and I am not in the position to rent large kitchen space at this time. 

​I am listening to your suggestions and I will take them all to heart.

Thank you again.

A love letter from Sara:
Are you ready for Valentine's Day? 

I remember the joy of receiving those decorated little pieces of folded paper, secured closed with a sticker, that had my name on it as if all of my classmates were vying for my love and attention.

Even though I too had just written all 26 names of my fellow classmates on my own cards to pass out at the end of the day, it felt wonderful to get home and spill the pile of admiration on my bedroom floor and carefully open each one. I was, of course, seeking out the hidden jolly rancher or lifesavers candy, but I do remember taking extra note of the kids who shared full-on lollipops and stickers. 

With the disconnect of this day and age, it must feel even more amazing to receive something that was handmade with care and intention as opposed to store-bought.

Homemade Valentine's Day cookies are an excellent way for your intentional and kind child to show all of their friends and classmates that the days of celebrating togetherness are not gone, they have simply evolved into a new way to show up in each other's lives.

Instead of hugs this year, imagine the experience of your child handing a cellophane bag with a  beautifully, homemade cookie inside.

I bet the kid receiving that cookie will feel like a million bucks!

With love, Sara