Virtual Baking Class hosted by Gabrielle Shipley, owner of FlourChild Bakery LLC
Thursday, October 29 at 7:00pm
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Join Gabrielle Shipley, owner of FlourChild Bakery LLC in Cleveland, OH for a virtual baking class on making Bahamian Johnny Bread, a cultural staple in the Bahamas and throughout the Caribbean.
- 6 cups all - purpose flour
- ¾ cup of sugar
- 6 tbsp. baking powder
- 1 tsp. salt
- ½ cup shortening
- 1 ½ cups evaporated milk
- 1 cup water (have more set aside to add as you go for consistency)
- 4 eggs
- Preheat oven to 350 degrees.
- Grease a 13 x 9 inch pan. In a large bowl, combine dry ingredients (flour, sugar, baking powder and salt) and fold until well blended. Do not sift!
- Incorporate shortening into dry mixture by pressing, pinching and “crumbling” mixture with your hands.
- Create a well in the center of the dry mixture. Add evaporated milk, water and eggs to the dry mixture. As you combine the wet ingredients with the dry, be sure to break the yolks of each egg with the mixing spoon. You may add more water as necessary to giv e thick, lumpy consistency. Mixture should not be completely smooth.
- Pour batter into greased pan and bake for 1 hour. Insert a toothpick in the center after baking; if it does not come out clean, keep baking bread at 350 degrees and check every 15 minutes for doneness.
- Let cool for 30 minutes to 1 hour. May be enjoyed warm with a pat of butter, jam or slice of cheese!