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Bread Making Classes

Here are a number of online classes that will help you to learn a variety of basic & advanced bread making skills. These classes teach things like how to make artisan breads, sourdough breads, flatbreads, gluten free breads and much more. Moreover, these courses are taught by well known chefs & instructors.

At no extra cost to you, we make a small commission if you buy products via the links below. These courses are provided by Craftsy.

Online Bread Making Classes

  • Artisan Bread Making – This course lasts for 5:24 hours and you will learn “the 12 stages of bread making and learn trade secrets for measuring, mixing, proofing and baking six different types of bread, including supple French bread, rich marble rye and a sweet chocolate babka”. The course is taught by Peter Reinhart, award-winning author of “The Bread Baker’s Apprentice”.
  • Artisan Bread in Minutes – This course lasts for 2:24 hours. It covers breads such as olive-stuffed couronne, cheesy boule, baguettes, bâtards, Indian naan and pita bread.
  • Handmade Sourdough: From Starter to Baked Loaf – This course lasts for 2:09 hours. It looks at how to “Create and care for your starter so that you’re always ready to make fresh, flavorful bread. Learn alternative fermentation methods to speed up or slow down the process, making bread baking more realistic for your modern schedule. Master the classic French sourdough, pain au levain. Discover how versatile sourdough is by working your way through olive focaccia, rosemary and olive fougasses, whole-grain and tangy rye breads.”
  • Bake Your Best: Sweet Yeast Breads, Challah & More – This course lasts for 2:18 hours. It is taught by the Bread Monk… Father Dominic Garramone. It covers things such as “coffee cakes and fruit-filled pastries to braided challah”.
  • Bake Your Own Bagels, Bialys & Pretzels – This course lasts for 1:55 hours. Baker Sim Cass teaches you how to make bagels, savory bialys and chewy pretzels.
  • Baking With the Gluten-Free Girl – This course lasts for 1:56 hours. It covers topics such as how to make gluten free sandwich bread, artisan bread, pizza dough, banana bread, chocolate chip cookies, etc.
  • Baking With Herbs & Spices – This course lasts for 2:18 hours. It covers things like cast iron skillet breads, savory side breads, summer & fall breads, etc. Taught by expert baker “Father Dominic” Garramone.
  • Focaccia & Flatbreads From Around the World – This course lasts for 2:13 hours. It covers breads such as focaccia, Tuscan schiacciata, naan, tortillas, pita chips, etc.
  • Homemade Holiday Breads – This course lasts for 2:00 hours. It covers how to make “a braided challah wreath, bakery-worthy panettone, homemade dinner rolls”, cornbreads, biscuits, etc.
  • Secrets to Whole-Grain Bread Baking – This class lasts for 3:03 hours. It covers whole grain “breads, including raisin whole-wheat swirls, rustic whole-grain boules and even multi-seed bâtards”.
  • The Art & Science of Bread – This class lasts for 2:26 hours. It looks at the science behind bread making. It covers things like gluten, fermentation, shaping, proofing, etc. Great if you want to really understand the technical aspects of bread making.

Related Classes

  • Show-Stopping Cheesecakes – This course lasts for 1:56 hours. “Best-selling cookbook author, blogger and instructor Zoë François is your guide as you explore all the elements that will allow you to create your own show-stopping cheesecakes.”
  • Cinnamon Rolls: Classic to Contemporary – This course lasts for 2:18 hours. You learn how to make amazing cinnamon rolls from scratch by “James Beard Award-nominated cookbook author Judith Fertig”.
  • Coffee Shop Cakes: Good to the Last Crumb – This class lasts for 2:29 hours. With his class, you “Learn how to bake the best breakfast cakes around with insider tips and techniques from bestselling cookbook author and Bakepedia founder, Dédé Wilson”. She looks at baked goods such as “cinnamon crumb cake, three types of pound cakes (classic, marbled and lemon poppy seed), decadent streusel, blueberry muffins and bundt cakes”.
  • Classic Croissants, Modern Techniques – This class lasts for 1:48 hours. It teaches “four mouth-watering recipes, from the traditional to savory to sweet almond-filled pastries”.
  • Danish Pastries From Scratch – This class lasts for 2:53 hours. You learn about Danish pastries such as “cream cheese, streusel and bear claw”.
  • Simple to Sensational Doughnuts – This class lasts for 1:48 hours. This class is taught by the well-known pastry chef Jenny McCoy.
  • Advanced Flaky French Pastries – This class lasts for 2:17 hours.
  • Let’s Decorate: Gingerbread House – This class lasts for 1:05 hours. “Expert cookie artist Stephanie Kappel guides you step by step to create a homemade gingerbread house with piped door frames, window panes and more”.
  • Secrets of Gluten-Free Baking – This course lasts for 2:22 hours and covers gluten free bread, gluten free cookies, gluten free pancakes, etc.

Other Online Cooking Classes

  • Air Fryer Essentials
  • Asian Dumplings from Scratch
  • Asian Noodle Essentials: Pad Thai, Ramen & More
  • Chinese Takeout Favorites: Fresh at Home
  • Indian Curries: The Basics & Beyond
  • Indian Restaurant Favorites: Fresh at Home
  • Classic Italian Pasta Sauces: Meat & Tomato
  • Cooking the Northern Italian Way
  • Homemade Italian Pasta
  • Japanese Classics: Teriyaki, Tempura & More
  • Latin American Street Food: Empanadas, Arepas & Tostadas
  • Mexican Comfort Food: Enchiladas, Tamales & Rellenos
  • Essentials of Mexican Cooking
  • Mexican Street Food: Tacos & Salsas
  • Southern Classics at Home – Grits, fried chicken, pulled pork barbeque, etc.
  • Everyday Thai Cooking
  • Vietnamese Classics: Pho, Noodles & Beyond

Related Bread Dad Recipes

  • Bread Machine Bagels
  • Bread Machine French Bread
  • Bread Machine Italian Bread
  • Bread Machine Sourdough Bread

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I want to thank EVERYONE who leaves a comment in our recipe comment sections!! Beginners learn a lot from your tips & recipe variations. Below are some of our recent noteworthy visitor comments.

  • Caroline had the wonderful idea to convert our Greek Yogurt Bread into sausage rolls – “Instead of making a loaf of sliceable bread, I took out a package of smoked pork sausages from the freezer, halved them, cut sticks of full-flavoured cheddar cheese sticks, and bundled them into a batch of mini sausage rolls. My husband and I both love them, I will definitely make it this way again!“
  • Margaret left some delicious ingredient ideas for my Bread Machine 100% Whole Wheat Bread – “I have started making this with a generous addition of dried cranberries and sunflower seeds. It’s terrific — little nuggets of chewy and sweet/tart in the perfect whole wheat ambience. My husband commented that one slice was a meal.“
  • Deidre posted some wonderful ingredient additions for my 2 Banana Bread Recipe – “Oh my! After successfully keeping the last two bananas on the hook long enough to make this with my son, it was worth every moment. This recipe is a keeper. We added chocolate chips and a few dashes of cloves and cinnamon. It looks, smells and tastes delightful.“
  • Martha added some delicious dinner ideas to our Bread Machine Naan – “Deeeelish! I’ve been eyeing this recipe for the longest time & decided yesterday was the day. The dough came together easily and the texture was easy to work with.” “They were so much better than the store bought ones, and much cheaper to make with no unnecessary ingredients. I built my meal around the bread, with some souvlaki type marinated chicken, feta, homemade hummus & tzatziki, and a Greek side salad. This Naan bread recipe is a keeper for sure. Thanks, Bread Dad!“
  • Mary left a very nice post on my Bread Machine White Bread (Extra Buttery) page – “I am thrilled I found your site. I recently purchased my first bread machine (KBS 17 in 1) and ordered several recipe books. Measures were a nightmare, from different/varying countries, etc. Very confusing. Also, every recipe book was stingy with photos. To date, I have made the White Bread (you had me at “extra buttery”), the Banana Bread (phenomenal) and the Whole Wheat Bread (excellent). All were SOOO GREAT. Your “Tips” are spot on. Example: the setting for the Banana Bread – mine turned out to be “quick bread” rather than “cake”, and a big THANK YOU for that. 50+ Delicious Bread Machine Recipes is wonderful!!!“

For more visitor tips, recipe variations & humorous baking stories, please visit Bread Dad’s Noteworthy Visitor Comments page.

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By utilizing any of the recipes or information on this website, you are agreeing to the terms and conditions in our legal disclaimer.

Be safe when preparing, handling, consuming and storing food. Do not eat or taste raw dough or batter. Our recipes may contain common allergens such as dairy, eggs, wheat, tree nuts and/or peanuts. Always check for potential food allergies before serving food. Use caution with young children as all foods have a potential choking risk. 

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