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Instructor Peggy Roll will demonstrate how to make a German stollen with dried fruits during this intermediate-level bread baking class. Participants will make a traditional Christmas bread with candied fruits, a Heritage Chocolate Babka, an anise kuchen, and a Hungarian Beigli. A light noon meal will also be created by the class to enjoy. Limited to eight participants, ages 16-adult. Class takes places at the Livingston-Backus House in the village.

$90/$81 museum members

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