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Date: February 7, 2005

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Montgomery College Hosts Baking Class with King Arthur Flour
Free Two-Hour Lecture/Demonstration Features Sweet Dough Baking Process

PHOTO EDITORS: High-resolution images to accompany this story are available at /news/highresolutionimages/05/kingarthurflour/.

“Why didn’t my bread rise?”

“How can I get a crunchier crust?”

“Is it okay to freeze bread dough?”

There is one ingredient that bread bakers always run short on: advice.  Advice is as essential to good baking as flour and yeast.  It’s not sold in the baking aisle in five pound bags.  Families no longer hand it down as they did in past generations.  And cookbooks do not give it when your recipe does not work.

Baking advice—214 years worth—is exactly what you’ll find at a bread baking lecture and demonstration on Tuesday, March 1, from 7 to 9 p.m., presented by America’s oldest flour company, King Arthur Flour of Norwich, Vermont.  Montgomery College’s Marriott Hospitality Center will host this special event in the Theatre Arts Arena, located in the Theatre Arts Building, Rockville Campus, 51 Mannakee Street, Rockville.  The event is free, but pre-registration is required at www.montgomerycollege.edu/kingarthurflour.  All attendees will receive a free King Arthur recipe booklet.

Culinary instructor Paula Gray, the chief National Baking Class instructor for the King Arthur Flour Company, will demonstrate a basic sweet dough recipe.  Students will learn the entire baking process from assembling the dough to kneading skills and crafting a variety of shapes, including a six-stranded braid.  The class blends baking science, helpful tips, and culinary theatre in just the right mix to help bakers understand how ingredients function in a recipe and why certain techniques are essential to successful bread baking.

Gray believes that many confident people suffer from “yeast anxiety.”  They view bread as the Mount Everest of baking: insurmountable, for daredevils only. 

“Human beings have been baking bread for thousands of years without recipes,” Gray said.  “With a little bread baking knowledge, you can overcome your fear and experience the joy of baking your own bread.”

King Arthur Flour began in 1790 with the sales of flour by the barrel off Long Wharf in Boston.  King Arthur Flour contains only hard wheat and is one of the top-selling flours in the United States.  Its “flagship flour,” Unbleached All-Purpose, has been milled to the same specifications for more than a century and contains no chemicals.

The Marriott Hospitality Center at Montgomery College is funded, in part, by a $1 million grant from the J. Willard and Alice S. Marriott Foundation.  The program assists Montgomery College hospitality students by offering scholarships and educational opportunities. 

The Marriott Hospitality Center may be best known for its outreach events.  Each semester, cooking classes, lectures, demonstrations and field trips are organized to educate students and the community about the hospitality industry. 

To request disability-related accommodations for the King Arthur Flour cooking class, contact Julie Zagars, program coordinator at the Marriott Hospitality Center, at 301-251-7914 by February 24, 2005.

Cookbooks will be available for purchase at the baking demonstration, courtesy of Politics & Prose, Washington’s favorite bookstore.

For more information about Montgomery College and its hospitality program, visit www.montgomerycollege.edu and www.montgomerycollege.edu/mhc.  To learn more about King Arthur Flour and its baking classes, call 802-649-3881 or visit www.kingarthurflour.com.  Visit Politics & Prose online at www.politics-prose.com.

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Montgomery College is a public, open admissions community college with campuses in Germantown, Rockville, and Takoma Park, plus workforce development/continuing education centers and off-site programs throughout Montgomery County. The College serves nearly 50,000 students a year, through both credit and noncredit programs, in more than 100 areas of study.

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