Bread making classes are conducted by Hank Levitt and are held in UCHM’s certified commercial kitchen. Each individual pays $110 for 4 Saturday classes. $10 is donated to BGH Garden and $10 is donated to UCHM for use of their facilities. The next classes are planned for September or October 2011. Call Hank at 475-7863 to enroll in the next class.
Below is an article from the March 16, 2011 Courier Journal Neighborhoods Section
Levitt, a baker at the Seelbach Hilton Hotel in downtown Louisville, was demystifying the process of making whole wheat Irish soda bread — just in time for St. Patrick's Day on Thursday — during a recent class at the United Crescent Hill Ministries Community Center in Clifton.
“To people who haven't done it before, it's scary,” he said.
But after supervised mixing and measuring, Levitt and his eight students were taking out browned, sweet-smelling loaves from the commercial oven in the kitchen and setting them out to cool. Ingredients included yogurt, currants and milk.
“It's amazing how it all comes together,” said student Mark White of Clifton. White said he's trying to eat more whole grain foods, and the best way to make sure he does is to bake his own bread.
Another series, which costs $110, will be scheduled sometime after Derby, O'Leary said. Ten dollars goes to the ministries, $10 to the community garden and the rest to Levitt, who sometimes comes to class after working 11 p.m. to 7 a.m. at the hotel.
Levitt, who lives in Crescent Hill and received his training at Jefferson Community and Technical College, was recruited to teach the classes after helping out at the community garden. His classes also have included instruction in baking French baguettes and rye bread.
At the soda-bread class, he said salt is a flavor enhancer and can be added to sweet things, too. “But just a pinch,” he said.
“I love homemade bread, but I was always leery of yeast” and how to handle it, she said. “I'm feeling more confident now.”
Peggy Muller of Old Louisville, another student, said she loves homemade bread, too, and joked: “I should not be taking this class.”
She also has participated in Stone Soup Community Kitchen dinners, sponsored by the Community Farm Alliance, which bring people together at different churches and other sites to prepare dinners using local produce. Levitt has made bread for the dinners.
Student Eileen Murphy of Okolona, Mike O'Leary's sister, was taking Levitt's advice on how to approach the classes. “I am never going to be an expert,” she said. “But I'm having a good time.”Reporter Martha Elson can be reached at (502) 582-7061.