Better Baking Academy with Bob’s Red Mill Presents: Conchas
April 21, 2021 at 5:00 PM ET
Bob’s Red Mill and Bake from Scratch magazine are excited to present the 2021 Better Baking Academy, which now includes virtual workshops for each monthly module! Brian Hart Hoffman, editor-in-chief of Bake from Scratch, will teach each one-hour class and share baking tips, tricks, and recipes that you will want to re-create at home for family and friends. Consider this series an accessible and express version of baking school delivered straight to your home.
Our latest entry in the Better Baking Academy with Bob’s Red Mill looks at a classic of the pandería: conchas. A famous member of the Mexican tradition of pan dulce (sweet bread), the concha sports an iconic crunchy, sugared topping, sliced to resemble a shell. In fact, this is where concha receives its name; concha means “shell” in Spanish. Our soft and sweet concha recipe has a tender base dough made with Bob’s Red Mill Organic All-Purpose Flour, enriched with butter, milk, sugar, and eggs. As for that crackled topping, we offer two variations: traditional sugared vanilla and aromatic spicy hot chocolate. We walk you through each step of the concha-making process, from mixing and shaping to scoring that expertly crisp concha topping.
Don’t miss this opportunity to support a good cause and up your baking game on April 21, 2021, at 5:00 PM ET.
