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Traditional Holiday Cheese Board
Description Traditional Holiday Cheese Board


2 teaspoons dry yeast
1 Tablespoon sugar
1/3 cup hot water 120°F
3 & ½ cups bread flour
1 teaspoons Sea salt
1/2 cup Miceli traditional ricotta cheese
2 large eggs
4 tablespoons unsalted butter, melted
1/2 cup sugar
1 teaspoon vanilla sugar
2 tablespoons fresh orange juice & zest
1 cup dried cranberries
1/2 cup coarsely chopped pistachio, toasted
1 egg yolk, beaten

Mix yeast and sugar in water to proof for 5 minutes. In a large bowl mix 3 cups of flour, sugar and salt. Add ricotta, eggs, melted butter, vanilla sugar and orange juice & zest and mix. Gradually stir in the proof yeast o form a soft dough. Knead in dried cranberries and pistachio. Transfer dough to floured work surface. Knead dough until smooth, adding more flour if necessary. Form dough into ball. Butter a large bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume.. Punch down dough. Divide dough in half. Turn dough out onto floured surface. Divide each dough into 3 equal pieces; roll out each pieces on work surface to 12-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Transfer braid to parchment lined baking sheet. Roll out the other dough in the same manner. Brush breads with egg glaze. Let rise uncovered in warm area until almost doubled in volume. Preheat oven to 350°F. Brush loaf again with egg glaze. Bake until loaf is deep golden brown and sounds hollow when tapped on bottom, about 45 minutes. Transfer loaf to rack and cool at least 25 minutes before slicing


All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.


At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable


The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.