Baking with House of Bread

Creating a Sourdough Multi Grain Focaccia version from a standard focaccia recipe. The science behind adding in sourdough starter and what ingredients to adjust by the art of baking by feel, taste and texture. Sheila describes the journey of the first valent attempt that resulted in a solid delicious product but not perfect. More to come on the journey to a solid home-based recipe. Meanwhile-enjoy the art and science in Happy Baking! For more information about Houseof Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book,please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.       

Sheila reviews BakeGBT top ten baking tips. Some right on, some way off. In the end, there are no AI hacks for gaining the best knowledge through the experience of baking bread! That's why we are better off just baking! ChatBakeGPT To subscribe to this podcast, please go here.   For more information about House of Bread,please visit www.houseofbread.com.  To purchase the House of Bread recipe book,please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.      YesChat.ai PricingPlan $8, 16, 40. 

The baker at House of Bread Anthony, shares his own recipe and the process of how to make, mix, stretch, fold, and use the Dutch Oven. 350 grams of white bread flour100 grams of whole wheat flour 100 grams of sourdough starter390 grams of warm water10 grams of saltAfter mixing add in 1/4 cup of Sesame Seeds and 3/4 cupDried Cranberries during the stretch and fold. -Always cover your dough in the fridge, toplayer needs to stay moist, even air movement in a home fridge will dry out thetop of dough. -Preheat Dutch oven for welldeveloped crust and strong oven spring, (500 degrees 45 minutes Dutch ovenpreheat) drop oven to 450 to proceed with baking steps when Dutch Oven Preheatis complete. -Line the cloth in proofingbasket well with gold flour for overnight proof, absorbs slower than whitebread flower.  -If you notice dough isstruggling to hold shape before baking, put dough with proofing basket 10minutes into freezer: This helps with oven spring, makes scoring easier,strengthens dough structure, begin baking process after dough is pulled fromfreezer. -Pay attention to startertemp, if you are looking to feed and have your starter ready for dough makingin 4-6 hours, you’ll want starter temp to maintain something closer to 80-84average, this helps with a healthy dough temp when mixing the dough and yeastactivity.  -When the dough is beingmixed, we’re looking for gluten development and active fermentation in a warmenvironment — this builds structure and begins the rise as the wild yeast feedsand produces gas.When we put the dough into thefridge, we’re looking for slow fermentation and flavor development.The cold environment slows downyeast activity while allowing enzymes and beneficial bacteria to continueworking, which improves the dough’s complexity, strengthens the gluten, andenhances crust and crumb texture. It also makes the dough easier to handle andscore before baking.Happy Baking Everyone!.  For more information about House of Bread,please visit https://houseofbread.com/ and for more information about franchising,please visit https://houseofbreadfranchise.com/.  You can order a recipe book https://houseofbread.com/recipe-book/.   Just to connect and be social, please findus here.  If you want to take your bakingto the next level visually, we have on line video full baking classes that canbe found here https://houseofbread.com/product-category/online-baking-class/ 

I recommend baking in a Dutch oven for every home baker desiring to bake hard crusted breads. It is just the easiest way to add steam to the bake, and you really don't add anything as a Dutch oven with a lid captures the natural moisture coming off the dough. Moisture in the oven during the beginning part of baking allows your bread to rise fully, deepens the crust color, and finally, adds a level of shininess to the exterior.Links to where I purchased my Dutch oven.Amazon.com:EDGING CASTING Enameled Cast Iron Dutch Oven Pot With Lid, Dutch Oven forSourdough Bread Baking Round Pot Dule Handle, 6 Quart, Blue: Home & KitchenThanks for listening...happy baking! To best support this show, please subscribe to this podcast, share with another bread head, or make a review. For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book,please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ

Scones: the breakfast staple and perfect to bake for mom.    Get that perfect flaky rich buttery flavor.    Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. . For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQDRIES4 cups white pastry or all-purpose flour1/3 cup of sugar1 Tablespoon and 1 tsp of baking powder1 ½ teaspoon of saltMix flour, sugar, baking powder and salt in large mixing bowl. Set aside.½ cup cold ButterCube cold butter and cut into flour mixture with fingertips until it resembles coarse cornmeal in texture or pea sized crumbles. If adding nuts, raisins, chips, or cranberries do so now, after the butter has been mixed in. NOT FROZEN BERRIES.WETS5 Eggs¾ cup of heavy cream, you can use half and half or regular milk but the scones won’t be as rich.Mix cream and eggs in large pitcher. If adding flavorings such as vanilla do so now. Pour cream mixture into dries and mix until lightly combined. Add berries (if using). Use hands to finish mixing the dough until combined. Dough should be stiff, like biscuit dough. Scoop onto baking sheet. Bake for 22 – 26 minutes.Suggestions:1. Cinnamon peach: 1 1/2 cups peaches (very well drained), 1 ½ tsp cinnamon2. Vanilla raisin: Add to eggs real vanilla extract 2 Tablespoons, 1 1/2 cups raisins.3. Blackberry: 1 1/2 cups fruit4. Cranberry Orange White Chocolate: 1 cup dried cranberries, 1 cup white chocolate, 1/2 cup orange juice (substitute for 1/2 cup cream). Optional: 1/2 cup pecans.5. White chocolate pecan 1 cups chips, 1 cup nuts.

WATER = warm 2 C- may end up being more depending uponsourdough starter thickness.DARK or whole RYE FLOUR       2  ½ CWHOLE GRAIN wheat flour    2 CSOURDOUGH STARTER 1CMolasses     ¼Cs YEAST            1Tablespoon dry yeast or 1 packetMix, thick sponge, let sit for 1.5 hours Add WHITE BREAD FLOUR 2C with the salt below incorporated into it. SALT              1 TKnead for 8-10 minutes adjusting by adding in more whiteflour or water if needed, thicker denser dough than traditional breads but itshould hold shape, and start out very sticky and then the water will get absorbed.  The whole grains take longerfor the water to absorb and rye is stickier than wheat.  So, it should be messy at first.   After you get a good dough, then add seeds.   We use caraway and sunflower seeds.CARAWAY SEEDS 1TSUNFLOWER SEEDS       1/2C, 1T for the top.  If you want a black bread then youcan add 2T of carmel color to the water.  It doesn’t add any flavor, just plenty of blackness.   Divide in two, and shape like a football, seam side down.Egg wash and add your seeds to the top. Let rest about 1/2 hour, then score down the middle and bake in a 400 degree oven for 25-30 minutes.Happy Baking! For more informationabout House of Bread, please visit https://houseofbread.com/ and for more information about franchising, please visithttps://houseofbreadfranchise.com/.  Youcan order a recipe book https://houseofbread.com/recipe-book/.   If you want to take your bakingto the next level visually, we have on line video full baking classes that canbe found here https://houseofbread.com/product-category/online-baking-class/ 

The luck of the Irish, wasn't about their cuisine but rather the propensity for miners of Irish decent during the gold rush to strike it rich.  At House of Bread, we added our "lucky" ingredients to Irish Soda Bread to make one feel lucky to enjoy.   Traditional Irish Soda Bread is made with flour, baking soda, soured milk, and salt-that's edible but just doesn't taste very good.   At House of Bread, we took tradition and added, butter, buttermilk, raisins, caraway seeds for a full bounty of delicious flavor.   This recipe will yield two loaves.2 ½ cups of white all purpose or pastry flour (can use gold whole wheat for Irish Brown Soda Bread)3 Tablespoons of granulated sugar1 tsp of baking soda1 tsp of baking powder1 tsp of salt1 tsp of caraway seeds (optional)Measure out dry ingredients into a mixing bowl and mix them thoroughly together.¼ cup of cold butterCube butter into small pieces and cut into dry ingredients with fingertips until it resembles pea size crumbles. Add in raisins and mix together:1/2 cup of golden raisins (may substitute regular raisins or currants)In large pitcher or use well method.1 cup of buttermilk. Can not substitute milk, well you can but you have to add a T lemon juice. The acid found in buttermilk reacts to bases — most commonly baking soda — creating carbon dioxide gas. 2 eggsWhisk the egg/buttermilk together and then add in your dry ingredients. Using your hands, mix until flour holds together like a biscuit or scone dough, not a cookie dough. Cut dough into two equal parts.  Place on well sprayed cookie sheet and cut a cross shape on top. Egg wash the top, by scrambling one egg and brushing it on top. Bake for approximately 30-35 minutes at 350 degree oven.Happy Baking everyone!  If you wish to learn more about the scone method of baking that is used to make Irish Soda Bread, then here is a link to the muffin/scone baking class.  Baking Class – Quick Breads, Muffins and Scones – House of Bread   For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

Chocolate Babka. Easy to make, use Challah dough, fill, cut twist, top, bake and deliciousness awaits. Challah recipe: (two medium sized loaves)   2 1/2 cups of warm water (approximately 100 degrees) 2 packages or one and 3/4 Tablespoons of active dry yeast 6 cups of unbleached flour (approximately 1 1/2 pounds) 1 1/2 cups of whole-wheat flour 1/2 cup of butter that is very soft but not melted 1/2 cup of sugar 1 1/2 Tablespoons of salt 2 large eggs at room temperature Filling: COCOA-2 T SALT-pinch CHOCOLATE SYRUP-1/2 C FLOUR=1/4 C SUGAR=1/4 C STREUSEL: COCOA 1T, PASTRY FLOUR ¾ C, SUGAR 3/4C, BUTTER 1/3C. Other versions: Almond Filling1 can (8 ounce size) almond paste1/4 cup ground blanched almonds4 tablespoons unsalted butter, softened1 tablespoon sugar1 egg Cheese Babka Filling1 1/2 cup dry cottage cheese or ricotta1/3 cup sugar1 1/2 tablespoon sour cream 1 1/2 tablespoon flour1 egg1 lemon, grated zest only1/2 teaspoon vanilla extract3 tablespoons currants, plumped in2 tablespoons rum or cognac for 1/2 hour Thanks for listening and here is a video for the shaping.   https://youtube.com/shorts/SM2EPU3iGM0?si=7J1E98_ssSV3PArb Please subscribe and share this podcast with another bread head.   For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.         Here is a Utube video link https://youtube.com/shorts/SM2EPU3iGM0?si=x07AJ5FRzXSrvnzm

Happy New Year! 1. Embrace the fact you will have failures, and it is all part of the journey.    2. While embracing the learning curves you still want to set yourself up for success by using the right type of flour.     3.  Recognize the correct moisture content needed to produce a loaf of bread.    4. Understand it is not an exact science and embrace the fact that there is no set rising time as it all depends.  5.  Just as all environments are different producing different fermentation times, same with ovens.  They produce variations in the product while baking at the same temperture setting. Focus effort on getting the product properly baked.    Have fun and relax you’ll get it right and above all else make sure you are Happy Baking!     Sheila Please subscribe to this podcast, and share with your friends on social media. To purchase the House of Bread recipe book, take an on line baking class or purchase a box of fresh bread, please visit   eStore   If you’d like more information about House of Bread, please visit www.houseofbread.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.    

Show Notes: STOLLEN Two loaf yield. I know I said I was Irish in my intro, I’m also half German. My Grandma McCann was German and her Stollen, was delicious. The bread is shaped like how you would wrap a baby in a blanket. The baby would be Jesus. I don’t make this stuff up.  One day before you make the sponge and the fruit soak in two separate containers. Let sit out at room temperature. SPONGE   FRUIT SOAK 1 cup of flour  Raisins 1 cup 1 cup of water Dried Cranberries ½ cup 1 Tablespoon of yeast Walnuts ½ cup Vanilla ¼ cup Sponge: Measure the flour, water and yeast in a bowl. Combine thoroughly and cover with a towel to let the mixture breath. Fruit soak: Put the raisins, cranberries, walnuts and vanilla in another bowl, combine them to make sure the fruit will be soaked, cover in any type of cover as the fruit doesn’t need to breath. The next day you make the dough, with the sponge and after the good dough stage, you knead in the fruit and nut mixture. Dough: 1/4 cup Milk (whole milk preferred but not necessary). Warm it to the point it is hot but not boiling. 1/4 cup sugar 2 T vanilla 2 T yeast 2 tsp. of lemon extract ¼ cup of butter softened to the point half of it is liquid 1 egg 1 T Salt 4 cups white bread flour 1 lemon zested 1 1/2 tsp cinnamon 1/2 tsp each of cloves, ginger and nutmeg. Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ

Understanding the portion of water in bread baking, helps guide the baker in knowing how to shape the dough, proof the dough and bake it. Want to learn about a particular subject, recipe or just a bread head idea for a podcast? Send me your ideas and if selected, I'll send you a pdf of my recipe book. Happy Baking and happy Halloween! Sheila McCann Please subscribe and share this podcast with another bread head.   For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.        

Sheila covers how to make the calaveras skull type bread and the pad de muertos which are the more traditionally shaped loaves.    The base is a sweet egg bread with a hint of citrus.  The topping is festive as it is in celebration to honor the spirit of a departed loved one.    We also have a Youtube channel that has  short video on the bread found here https://youtu.be/QMS74rbSJ8E.    The base dough for three medium sized loaves or four smaller one pound size. 2 1/2 cups of warm water (approximately 100 degrees or think hot tub water) Zest of one orange, and avoid the white bitter part of the orange-then squeeze in the juice 2 packages or one and 3/4 Tablespoons of active dry yeast 6 cups of unbleached flour (approximately 1 1/2 pounds) 1 1/2 cups of whole-wheat flour 1/2 cup of butter that is very soft but not melted 1 cup of sugar 1 1/2 Tablespoons of salt 2 large eggs at room temperature Caramel Color-Combine granulated sugar and 1/4 cup water in a heavy sauce pan. Bring to a boil, stirring to dissolve sugar completely. Boil until sugar colors-this is how you make caramel. But don't stop here. Continue cooking until sugar turns black and starts to smoke. Remove from heat and carefully add 1/4 cup water, then return to heat and stir until liquid. Pour into glass jar and use as needed. Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. . For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ

I know a long title, but I wanted you to pause on passing on this amazing recipe because it is both gluten free and vegan. I'm neither and this is one of the few pastries I eat on a regular basis due to the flavor, texture and how it makes me feel afterwards. If you are willing to try making this and you don't love it, then email me [email protected] and I'll send you an online baking class of choice or a download pdf version of my recipe book. GLUTEN FREE VEGAN BLUEBERRY WALNUT COFFEE CAKE 1. CREATE THE FLAX EGG MIXTURE. GRIND 1 CUP OF FLAX SEEDS IN A VITAMIX BLENDER ALONE BEFORE ADDING IN THE WATER. 2.    PUT GROUND FLAX SEEDS IN A LARGE PASTRY MIXING BOWL AND ADD 2 1/2 CUPS OF WATER, MIX TOGETHER WITH YOUR HAND.  LET SIT FOR 15 MINUTES. 3. CREATE WALNUT BUTTER.  PUT 6 1/2 CUPS OF WALNUTS ON A SHEET PAN.  BAKE FOR 10 MINUTES. 4. PUT 1/2 CUP OF CANOLA OIL AND 1/2 CUP OF WATER WITH WALNUTS IN A FOOD PROCESSOR. MIX TOGETHER. 5.     ADD 3 CUPS OF THE WALNUT BUTTER MIXTURE TO THE FLAX SEED BOWL.  THERE WILL BE REMAINING WALNUT BUTTER LEFT OVER FOR THE TOPPING. ADD THE FOLLOWING INGREDIENTS TO THE BOWL. MIX ALL INGREDIENTS TOGETHER UNTIL INCORPORATED. VANILLA      1 T                                                                    BAKING SODA      ¾ T                                                                 BAKING POWDER    1 T                                                                   SALT                              1 T                                                                  BROWN SUGAR      1 CUP                                                              WHITE SUGAR        2 CUPS                                                           7.    ADD 4 CUPS OF GLUTEN FREE FLOUR THAT HAS XANTHAN GUM.  WE RECOMMEND BOBS RED MILL ONE TO ONE FLOUR. MIX TOGETHER.  8. ADD 1 CUP OF BLUEBERRIES AND PUT IN A WELL SPRAYED SHEET PAN.  9. MAKE TOPPING. USE THE REMAINDER OF THE WALNUT BUTTER AND ADD 1/2 CUP OF OATS AND 1 CUP OF BROWN SUGAR.  COMBINE FOR A STREUSEL TOPPING THAT YOU PUT ON TOP.   Amazon.com : Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4) : Grocery & Gourmet Food Cheaper at webrestaurant but check the shipping costs. Bob's Red Mill 4 lb. Gluten-Free 1-to-1 Baking Flour (webstaurantstore.com) Please subscribe and share this podcast with another bread head.   For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.                                                                              10.  BAKE AT 350 DEGREES FOR ABOUT 60 MINUTES UNTIL INTERNAL TEMPERATURE REACHES 200 DEGREES OR FIRM ON TOP.        

What's with the funny name and how to make one of the most popular cookies in the US. SNICKERDOODLES In a bowl mix the flour, salt and baking powder and set aside. 5 1/2 cups of flour-pastry or all purpose 1 tsp of salt 1 Tablespoon + 1 tsp of baking powder   In the bowl of your electric mixer or with a hand mixer, beat the butter and sugar together until smooth about 5 minutes.   2 cups of butter softened 3 cups of white sugar   4 eggs add one at a time beating after each egg is added. 2 tsp of pure vanilla, beat it in.  Then add in the flour mixture until you have a smooth dough.  Round into dough balls and then roll in the below mixture.   Coating: 1 cup of white sugar 2 Tablespoons of ground cinnamon   Bake at 350 degrees for 10-15 for smaller sized cookies and 15-20 minutes for larger sized cookies.  Should take out when the cookies are slightly golden around the edges.  Keep in mind, the cookies continue to bake for a couple of minutes while cooling on the pan.  Thus, take them out of the oven before you think they are finished baking. Thank you for listening and Happy Baking! Sheila For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.  For red food dye you can buy options here  Amazon.com : natural red food dye or Edible Paint Christmas Red Chefmaster Liqua-Gel Food | Etsy   To make beet food dye, the video is here 100% Natural Homemade Red Food Color Recipe | For Restaurant Style Gravies & Indo Chinese Recipes - Bing video    

While proofing may be the most passive step in bread baking — you literally sit back and wait — it’s also one of the most crucial. Most people focus on the first rise, while the second proofing stage of knowing when to put the dough in the oven is where I see more mistakes being made. Be willing to make mistakes and master the second proof for Happier baking! Thanks for listening-Sheila McCann  To subscribe to this podcast, please go here.   For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.      

Strawberry season on the Central Coast of California means strawberry shortcake for dessert! These biscuits are semi-sweet and can be used for biscuits and gravy too. · 2 cups all-purpose flour · 2.5 teaspoons baking powder · 1/2 teaspoon salt · 5 Tablespoons butter or 1/4C plus 1T butter, frozen·       . 3/4 cup buttermilk · 3 Tablespoons honey To purchase the 4 inch rings Amazon.com: English Muffin Rings,10PCS Double Rolled Stainless Steel Crumpet Tart Rings 4 inch for Baking,Muffin Ring,Cooking Rings for Baking with Silicone Brush for Kitchen Baking Muffin : Home & Kitchen Happy Baking! Sheila McCann To subscribe to this podcast, please go here.   For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.      

Next to flour of some type, salt is in all baking recipes. While extremely important, the type to get depends upon what type of baking you are doing. That being said, there is no reason to spend $12.95 on 15 oz of table salt unless you really like the jar. Happy Baking, Sheila McCann Show Notes. In this episode, Sheila covers dough formations, how to knead and tell when you got to the good dough stage.    Also, bread shaping tips, proofing dynamics, scoring cleanly, baking properly, bread cooling and slicing.   To subscribe to this podcast go here.   For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.      

I previously did an entire episode on King's Cake. This one offers tips from the McKinney Franchisee who is the queen of King Cake sales. The cakes have a baby inside and are shaped like a big huge donut.  For King Cakes, we frost than add the colored sugars of yellow, purple and green.  The colors signify yellow/gold for power, green for justice and purple for faith.  We use a pastry style sweet dough, which is rich and dense.  Not really cake like more bread like in texture.      ½ cup of honey 3 cups of white flour bread flour 1 cup of whole wheat flour bread flour 1Tablespoon of salt 1 Tablespoon of vanilla 2 Eggs ¼ cup of butter softened 2 packages of yeast or 1 ¾ Tablespoon of dried yeast. 1 ½ cups of milk warmed   Make the dough into a long rope like shape much like you would for a baguette.  Flatten out the roll, and put brown sugar and a cinnamon mixture in the middle.    1 cup of brown sugar 1 Tablespoon of cinnamon   Bake for approximately 30-35 minutes until the bread reaches 180 degrees.     With a pastry brush, paint on a layer of powdered sugar and water. 1 cup of powdered sugar Add a tablespoon of water at a time to get a runny pancake batter consistency. The frosting is thin and used to help the colored sugars stick to the loaf.  Sprinkle each segment liberally with yellow, green and then purple sugars.   You alternate each color.    Colored sugar.  Place a cup of white sugar into a plastic bag and add a drop or two of food color.  Seal the bag shut and shake the bag until the color is evenly distributed.  Keep adding food color if needed to get the desired brightness.      Place the sheet in the middle of the pre-heated oven for 30-35 minutes.  Check to see if the loaf has baked long enough by taking the temperature of the dough in the middle of the loaf, and it should reach 180 degrees.  Place on a wire rack and let cool for 15-20 minutes before frosting and adding the sugars.  

A decadent yeasted chocolate bread that you can shape in a heart for the perfect Valentine's Day gift.   Plenty of chocolate and a bit of sugar to make sure you are delighted for breakfast toast, or an evening dessert.   If you have some leftover, you can turn this loaf into chocolate biscotti.   CHOCOLATE BREAD (Yield two loaves) ½ cup of warm water (approximately 100 degrees) ½ cup of brewed coffee warm ½ cup of milk 2 packages or one and 3/4 tablespoons of active dry yeast 3 cups of unbleached flour (bread flour, high protein) 1 cup of wheat flour (gold or white whole wheat preferred) 1/4 cup of white sugar ¼ cup of cocoa unsweetened ¼ cup of butter very soft 1 egg 1 Tablespoon of salt Add at the end of the kneading when you have the good dough stage: ½ cup of white chocolate chips ½ cup of dark chocolate chips. Let rise 1.5 hours, shape into hearts and let rise again .5 hour and bake in a 350 degree oven until internal temp is 180 degrees.    For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.   

A discussion of two different types of bread categories, enriched and not enriched loaves. The general rules on best packaging, and storing options for the different types of breads. Happy Baking Everyone! Please subscribe and share this podcast with another bread head.   For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.        

In this episode, Sheila explains the similarities and differences from Stollen, the German Christmas bread, and Panetonne.    After a review of the recipe, Sheila gives tips for easy recipe substitutions, and where to find the classic Panettone molds.   Please subscribe and share this podcast with a fellow bread baking friend.  For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ. Molds go here. Novacart Panettone Disposable Paper Baking Mold, 6-5/8 Diameter x 4-1/4 High, Pack of 12 Baking Molds - BakeDeco.Com Citron supplies Glazed Diced Citron - By the Pound - Nuts.com also chef.com has candied dried fruit. Recipe Water 1 cup. Bread flour white 4 cups Yeast 2 T or two packets Lemon extract 1 tsp Orange extract 2 tsp Butter softened ¼ cup Egg 2 Salt 1 T Lemon Zest 1 lemon. Mix the above first to the good dough stage prior to adding in the dried fruit and nuts. ¼ cup of raisins ¼ cup of dried apricots-you can use whole but I prefer diced. ¼ cup of cranberries ¼ cup of walnuts ¼ cup of dried citron.

How do you know if you have given your dough enough time to develop a good texture and flavor? Well it is not that easy, because there are so many variables that a set time cannot be given in a recipe. I give you some tips, but understand that the real answer reveals itself when the bread comes out of the oven. That's baking bread, and why it is still interesting to me because I can get it wrong. There is no such thing as a master baker, because no one rules the dough-you can only shape it, feel it watch it and hope for the best. Happy Baking! Please subscribe to this podcast for automatic access to new episodes.   For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.      

Welcome to episode sixteen of the Baking with House of Bread Podcast. In this episode, I am going to talk Cranberry Orange Walnut the quick bread, which is a zestier pound cake with an intriguing citrus and cranberry taste.   If you are not a pie fan, then this loaf is a perfect holiday dessert loaf.   The 2020 holidays are especially important to have comforting homemade baked goods that will lift your spirits of you and your loved ones.   I  hope you enjoy the season for all the many reasons.   Show Notes: Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ. https://rockymountainspice.com/for the dehydrated lemon zest. 3 ½ cups of flour-pastry or all purpose 2 ¼ cups of white sugar 1/2 tsp salt 1/2 tsp of baking soda 2 ¼ tsp of baking powder Zest of one lemon. Mix together in a mixing bowl until thoroughly combined. In a separate bowl combine the following ingredients: 4 Eggs 1 cup and 2 T of buttermilk ¾ cup of canola oil. May substitute vegetable or olive oil. ¼ cup of orange juice 1 Tablespoon of orange extract One cup of fresh cranberries. May substitute dried cranberries that are hydrated well. ½ cup of walnuts. Citrus zester on Amazaon. https://www.amazon.com/Deiss-Citrus-Zester-Cheese-Grater/dp/B0738C7RXF/ref=sr_1_1_sspa?dchild=1&keywords=citrus+zester&qid=1605573255&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyODlYNUoxUVI2SVBWJmVuY3J5cHRlZElkPUEwMzY4NDU5SDhZSkdEVkQ0R0wmZW5jcnlwdGVkQWRJZD1BMDQ2OTg5NUQyMlREWTNQUkxLTiZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

A delightful festive twist on the basic pie recipe of a mixed berry and pumpkin pie.  Pie Crust yield two crusts. 2 ½ cups of pastry flour 1 Tablepoon of granulated sugar 1 tsp of salt 1 cup of cold butter ½ cup of cold water. Roll out the dough, take your pie pan and put it upside down on just cut about ½ inch around it u Jack O' Lantern Pumpkin Pie for two pumpkin pies. Mix in a bowl 2 eggs and 1½ cups milk, can be whole or skim. Can also substitute nut milks. Add in 15 oz. of pumpkin puree. Note, not pumpkin pie filling that may come in a can. You can also make your own pumpkin, which I discussed in my pumpkin bread podcast. Mix thoroughly the ingredients, and then in a separate container mix the following: ½ cup white sugar, ½ tsp. salt, 1 tsp ginger, ½ tsp. nutmeg, ½ tsp cinnamon. Then combine the ingredients. Pour into the pie shells. Bake 80 minutes at 350 degrees, and take the internal temperature of the pie and it should get to 175 degrees, and we go a little over as many people assume the pie isn’t done if it jiggles too much, but that’s the temp the internet says pie is done. That being said, I like it to be 180 degrees. While the pie is still hot add the Jack O'Lantern look.   In a microwave safe container, 1/2 cup of chocolate chips with a Tablespoon of butter and microwave for 1-2 minutes until melted.  Put in a small plastic bag, cut the end off one tip to allow you to draw in about an inch chocolate triangles for the eyes, nose, and then triangles alternating for the mouth.  Please visit the Pumpkin Pie Jack O’lantern short video on Youtube. https://youtu.be/P9kw2Xb5Hyc For one Berry Scary Pie, Mix 3/4 c. granulated sugar  1/2 c. pastry flour  ½ tsp. ground cinnamon  ¼ tsp of salt Then toss in 4 cups of fruit, I recommend 2 cups of blueberries and 2 cups of raspberries.  If you are using frozen, then thaw the fruit and drain.  Place in pie shell and cover your pie as usual with the other pie dough. Then you cut 8 slits about a couple of inches long so that it looks like there is a swampy. Then the hand is coming out of the pie. Make your fingers, with also a big thumb. Use a blueberry and smash it into the dough tip. Four fingers lined up together that are coming out of the pie, then add the thumb coming in where a thumb would be if the hand was coming out of the pie-across from the ring finger. Egg wash and bake for 80 minutes, until crust is golden and internal temp reaches past 180 degrees. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.

Perfect use for your sourdough starter discard. Thanks for listening, and happy baking! Recipe at the end. Enjoy! Please subscribe and share this podcast with another bread head.   To see our Utube video of making Pumpkin Swirl, please go here https://youtu.be/5aheh5VSC8w For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.  SOURDOUGH MORNING GLORY MUFFINS                                                SMALL (6)            MEDIUM (12)                     1.     MIX DRY INGREDIENTS AND SET ASIDE.   PASTRY FLOUR                       1 CUP                         2 CUPS      GOLD FLOUR                            1 CUP                         2 CUPS      SALT                                            ½ TSP                         1 TSP        CINNAMON                               1 tsp                           2 tsp BAKING SODA                          ½ TSP                         3/4 TBSP      BAKING POWDER                   ½ TBSP                      1 TBSP     2.     ADD REMAINING INGREDIENTS TO THE DRIES AND MIX GENTLY WITH HANDS. DO NOT OVER MIX OR HANDLE BATTER ROUGHLY OR THE MUFFINS WILL BE TOUGH.   BUTTERMILK                           1 CUP                         2 ¼ CUPS                    sourdough starter                 ½ CUP                        1 CUP       EGGS                                           2                                  3   3.     ADD THE WALNUTS, CARROTS, CRANBERRIES CUT UP DATES OR APRICOTS AND MIX JUST UNTIL COMBINED.   DATES OR APRICOTS             1/2 C                           1  CUP CRANBERRIES                         1/2 C                           1  CUP walnuts                                      ½ c                              1 CUP carrots  (OPTIONAL)            ¼ c                              ½ CUP             4.     USING AN ICE CREAM SCOOP, DISH THE BATTER INTO WELL-SPRAYED MUFFIN TINS.   5.   BAKE AT 350° FOR 30 MINUTES.   HONEY                                       ½ CUP                        3/4 CUP                                                     

I promise you that if you try this bread for your next French toast, you'll love it. APPLE CINNAMON SWIRL After the first rising of the Grandma's White dough, you will add the following: ¾ cup of Honey 1.5 Tablespoons of Cinnamon 1/2 cup of drained canned or fresh. Just any combination you prefer but no more than 1/2 cup for the Grandma's White recipe. That means, 1/4cup per loaf. Follow the exact recipe for the Grandma's white loaf in episode 5, but you want to add 1/2 cup of dried apples into the water that will be going into the mix. After the first hour and half of rising, spread the dough out flat about an inch or two thick as if you were going to shape rectangular pizza dough. Spread the swirl mixture evenly on top of the dough. Roll up the dough as if you were rolling up a sleeping bag, and then chop away! Chop the dough and apples until you have large marshmallow size pieces. Toss the dough in the honey mixture on the table so all pieces are coated. Only fill your pan approximately ¾ full to avoid spillage in your oven.   Note: Try the original recipe first because it is simply delicious.  Later you can vary the recipe by adding raisins or dates to the swirl filling. Thanks for listening, and happy baking! Please subscribe and share this podcast with another bread head.   For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.        

Super easy recipe that you put on top of a dough to add a special look and texture. Almost like magic or rather chemistry, your plain old loaves take on new look and texture. I recommend using the Grandma's White Dough recipe that is covered in episode five. Grandma’s White.   The recipe is the following: 1 1/2 cups of warm water (approximately 100 degrees).    2 packages or one and 3/4 tablespoons of active dry yeast. 4 cups of unbleached bread flour.  Note the recipe requires bread flour, not all purpose flour.    1/4 cup of honey.  1 tablespoon of salt.  After the second shaping and before going in the oven add the below as a thick paste. DUTCH CRUNCH for six sandwich hoagie style rolls. 2 T Sugar 6T white rice flour 1 T Active dry yeast ¼ tsp. Salt 1tsp canola oil 1/3 cup of warm water. Happy Baking, Sheila For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.    

Here is the series, hopefully you can join me in person or virtually. Either way, happy baking! June 27th:       Baking Basics - Grandma’s White, Cheese Breads, Swirl Breads, and basic loaf shapes. July 2nd:  Whole Grain Bread-baking with 100% whole wheat flours, cinnamon rolls and basic loaf shapes.  July 8th: Sourdough Breads and Starters, with take home starter and instructions for care.  July 21st:  Flat Breads, to include Focaccia, Pita and Pizza dough.  July 25th: Gluten free loaves, quick breads and cookies.  August 8th: Artisan Breads – Ciabatta & French Breads   Private Classes: Any subject 3 hours for $300 plus $20 materials fee per person that includes take home breads-max 8. Party classes of Baking Basics last 2 hours $200 and $20 materials fee up to 16. Perfect for child birthday parties, company team building or just friends that want to make some bread and maybe drink some wine/beer together too!  To subscribe to this podcast, please go here.   For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.    

Cinnamon Honey Butter: 1/2 cup of room temperature butter, 1/2 cup of honey, 1/2 cup of powdered sugar, 1 tsp of cinnamon and 1/2 tsp of salt. Savory Butter: 1 pound or two cups room temperature butter, 2 tsp each of granulated garlic, basil, dried onions, chives, dill, lemon juice and salt. Then 1 tsp of pepper. Thanks for listening. Please share with a friend and/or write me a review. Happy baking! For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.    

I interview a friend who is an avid bike rider and cake maker. I realized after the interview, that I'm sticking with bread baking where you don't have to separate eggs, make a lemon curd, then the cakes, then cut them with a cake wire, then add the curd, then make and frost the actual cakes, putting it all together without having a cake slide. Oh, and they say learning to bake bread is hard. But maybe some of you are more adventurous than I and want to try your hand at cake baking. Aileen obtained the recipe from Bon Appetit magazine in 1994, so a vintage recipe that will never go out of style. Lemon Curd-3 cups of strained lemon juice, 2 cups of unsalted butter, 1/4 cup of grated lemon peel stove top medium heat until butter melts. In a separate bowl, whisk together 12 large egg yolks, 8 large eggs, 3 1/2 cups of sugar. Gradually add in hot lemon mixture whisking vigorously until thick and smooth about 5-10 minutes. Do not boil. Chill overnight and can freeze it too. Cake-preheat oven to 350 degrees. Line the bottom of 8 and 9 inch cake pans with 2 inch high sides with waxed paper. 8 cups of sifted cake flour, 4 tsp of baking powder, 3 tsp of baking soda, 2 tsp of salt-combine. Make in a separate container beat 2 cups of unsalted butter at room temperature in mixer gradually adding in 4 cups of sugar, then add in 10 large egg yolks one yolk at a time, beat in 2 Tablespoons of lemon peel, 1 Tablespoon of vanilla extract, then at a low speed, gradually add in the 4 cups of buttermilk. Beat 10 egg whites with 1tsp of cream of tartar until medium peaks form. Fold 1/2 of beaten egg whites into cake batter to lighten it, fold in remaining egg whites. Spoon batter into pans. Bake about 45 minutes. Cool 15 minutes before removing them from the pan. Frosting- 3 cups (24 oz) of cream cheese, at room temperature, 2 cups of unsalted butter at room temperature, 4 cups of powdered sugar, 1/2 cup of whipping cream. Return to the cakes, make sure they are cool, then slice each cake twice to produce three layers. HIC Kitchen Mrs. Anderson's Baking Adjustable Cake Slicer & Leveler 781723436887 | eBay. Amazon.com: 2PCS DIY Cake Slicer , Stratification Auxiliary , Bread Slice , Toast Cut, 5 Layers Leveler Slicer , Kitchen Fixator Tool (2, Green): Home & Kitchen Put the cakes on a cardboard cut out, while working with them. Layer in the lemon curd and blackberry jam. Then add in the lemon curd integrated with 2 1/4 cups of blackberry jam. Frost the cakes and refrigerate them. Happy egg separating and baking!

Challah, two medium sized loaves or bunnies. 2 1/2 cups of warm water (approximately 100 degrees) 2 packages or one and 3/4 Tablespoons of active dry yeast 6 cups of unbleached flour (approximately 1 1/2 pounds) 1 1/2 cups of whole-wheat flour 1/2 cup of butter that is very soft but not melted 1/2 cup of sugar 1 1/2 Tablespoons of salt 2 large eggs at room temperature Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.Bunny episode on Youtube.  https://youtu.be/8Nh_Cb7JdPs  

Char and Michelle are two bakers at McKinney House of Bread.  I chose to interview them because they are both had no formal baking education or commercial baking experience and are yet, excellent high-volume bakers.  Both came from different prior professions but were passionate about their home baking and wanted to take it to the next level.   Maybe you could too, and we are hiring!      Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

Sweeteners are one of the most important ingredients used in bakery foods. They serve many purposes, from adding sweetness to baked goods, providing structure, retaining moisture, contributing to crust color, extending shelf life and facilitating the fermentation process to being a whipping and creaming aid.   Suggestions to reduce, is do it bit by bit to avoid compromising texture and flavor.  But, it is easy to delete any added sugars on top.   To make powdered sugar, you’ll blend granulated sugar and cornstarch (known as cornflour in some areas). Blend the sugar and cornstarch until it becomes fine — this will take around 4 to 5 minutes. Stop blending, and then give it a stir with a spatula to make sure all of the granulated white sugar is getting blended. Want to make powdered sugar but don’t have any cornstarch? No worries, as long as you are using your powdered sugar right away. Simply make this recipe without the cornstarch! 1 cups granulated white sugar 1 tablespoon cornflour (cornstarch). Just think 16 to 1, which is the same portions we use for cinnamon rolls but brown sugar 16 and cinnamon the 1. Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. . For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ

The life of a bakery owner during the holidays, with the crazy huge bake schedule, extra stresses but lots of joy.   We feel especially thankful that December 25th as the day we are closed.   Email [email protected] by 1/2/23 and you will get a link to download a free copy of the House of Bread recipe book.   Happy holidays, Happy New Year, and as always....Happy Baking!   For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.  

Want your kitchen to smell like the holidays-then whip up some gingerbread to spice up your home.   The recipe below will yield two loaves, allowing you to freeze one or give one away.   Enjoy the season!  Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ History of Gingerbread can be found here The History and Origin of Gingerbread (thespruceeats.com) Recipe: 1/2 cup of white granulated sugar 3/4 cup of softened butter beat the butter and sugar together until creamy.  Add in: 1 egg 1 ¼ cups of molasses-and beat another minute or two. In a separate bowl mix the below ingredients together until incorporated. 4 cups of pastry or all-purpose flour ¾ cup of hot water 1 ½ tsp of baking soda 1 tsp of cinnamon 1 tsp of ginger 1/2 tsp of cloves 1/2 tsp of salt

In this episode Sheila covers how to make take Challah and make it into a festive bird with dinner roll shaped feathers.   (two medium sized loaves) The turkey shaping can be found here on our youtube site for House of Bread.  https://youtu.be/demi8DKJ6h8  2 1/2 cups of warm water (approximately 100 degrees) 2 packages or one and 3/4 Tablespoons of active dry yeast 6 cups of unbleached flour (approximately 1 1/2 pounds) 1 1/2 cups of whole-wheat flour 1/2 cup of butter that is very soft but not melted 1/2 cup of sugar 1 1/2 Tablespoons of salt 2 large eggs at room temperature Please subscribe and share this podcast with another breadhead.   For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an online class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Youtube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

This slightly sweet sandwich loaf was introduced once a week, and people loved it.  So, now we bake Prairie daily.   The recipe will yield two loaves.  Sponge:  2.5 cups of warm water, 2 packages of yeast, or 2T, 3/4 cup of honey, 3 cups of whole wheat bread flour, 1 cup of rye flour, 2 T of caramel color.   Let sit 1.5 hours approximately.   Then add in the second step: 1 package of yeast or 1 T, 1 T of salt, 3 cups of white bread flour, 1/4 cup of sesame seeds.  For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.  

In this episode Sheila discusses how to make the Pumpkin Bread quick bread.    She explains the correct flour to use and also, the mixing technique to get a wonderful texture and flavor in your loaf. Recipe: 3 1/4 cups of flour-pastry or all purpose 3 cups of white sugar 1 tsp salt 1 Tablespoon and 1 tsp of baking soda 2 tsp of cinnamon 1 tsp of nutmeg 1 ¼ cup of raisins. May substitute chocolate chips or nuts but must not exceed 1 ¼ cups total. Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

In an empty large salad size mixing bowl, add the below. Let the mixture soak in the olive Oil, while you cut the bread. Cut bread in strips one way, then across to make 1/2 inch cubes.   The below recipe is designed for 1.5-2# of bread.  All breads soak up the seasoned olive oil mixture differently, but you'll need a full large loaf.  Or if you only have half of a loaf, then you can make the seasoned olive oil mixture and save 1/2 of it to use later.  It will last for months on the counter, and makes a great base for a stir fry or salad dressing. Olive Oil ¼ cup Dried Basil 3 Tablespoons, or 6 leaves of fresh basil finely chopped Garlic Powder 1 Tablespoons Ground Rosemary 1 tsp, may sub thyme or herbs of choice Salt 2 tsp Pepper 1 tsp Cut up two pounds of bread cubes.  Add the bread cubes, and toss to combine.  There should be the seasoned oil mixture coating on all the bread cubes but not too much oil.  You do not want the bread crumbs to get soaked in oil.  Too much oil will prevent a nice crunchy crouton, and too little is a flavorless crouton.  I would toss by hand to get a real feel for the amount of bread cubes to add.  There should be no oil left over in the bottom of the bowl, and a slight residue on your hands.    Spread the oiled croutons onto a cookie sheet into an evenly distributed one layer. Do not double croutons on top of each other or they won’t bake properly. Bake at 350 degrees for ten minutes, then flip the croutons with a spatula, bake another ten minutes. Depending upon the oven, may need to add another couple of minutes. The croutons should be crunchy but not that hard.

· 3⁄4cup white sugar · 1cup brown sugar · 1cup butter, slightly softened at room temperature 10-15 minutes · 1tablespoon vanilla · 2 eggs, · 3cups all-purpose or pastry flour · 3⁄4teaspoon baking soda · 3⁄4teaspoon salt · 3cups semi-sweet chocolate chips, or dark chips or bits and pieces · 1cup walnuts, chopped or 1 cup pecans DIRECTIONS · Preheat oven to 350 degrees. · Cream sugars and butter-until light and fluffy · Add vanilla and eggs one at a time, reduce speed of mixer. · Combine dry ingredients together and gradually add to creamed mixture. · Stir in chips and nuts at very end. · Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart. Bake 10-14 minutes For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. . For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ

While all our customers are appreciated, there are some unique ones that I've encountered over the years.   The great thing about owning a bakery, is you get to interact with all types of people, who share a love of baked goods.       I hope you enjoy this podcast.   Happy Baking, Sheila  For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

Delicious combination of fresh strawberries, cream cheese with a white based yeasted bread as the base.    I suggest the Grandma’s white recipe for the dough that is below and discussed with more detail in episode five. After the first rising process divide the dough in 1/3s. Flatten out each part in half, about the size of a piece of paper. Spread ¼ cup of cream cheese down the middle spread the dough about 2 ½ inches wide. Top the cream cheese with ¼ cup of freshly sliced strawberries. Make parallel cuts about 2 inches long at a 45 degree angle down each side of the dough, ¾ to an inch apart. Take one strip at a time from alternating sides and bring them across the center to the other side. Tuck in the ends and add a few strawberries on top for looks. 1 1/2 cups of warm water (approximately 100 degrees) 2 packages or one and 3/4 tablespoons of active dry yeast 4 cups of unbleached flour (approximately a pound) 1/4 cup of honey 1T of salt. Happy Baking!   For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

Bread made properly takes time, but sometimes we just don't have the four hours needed.   In this episode, Sheila explains some options that may work for people trying to break up the process to better fit into their busy lives.   Happy baking! Please subscribe, review and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

When in doubt don't throw it out.  Refresh, by discarding half of it, and especially any of the smelly, colorful chunks-then just add about the same amount of volume of flour and water.   Your starter is stronger than you think, just got to help the good bacteria out by getting rid of the bad bacteria.  Happy baking!   For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

Show Notes. Sourdough English Muffins ¾ cup of sourdough starter 1 cup of warm water (approximately 100 degrees). 1 packages or one tablespoons of active dry yeast. 2 tablespoons of honey 3 cups of unbleached bread flour. Note the recipe requires bread flour, not all purpose flour. 1 cup of stone ground whole wheat flour. 1 tablespoon of salt. SmartLabel - Original English Muffins - 048121102081 (labelinsight.com) Thomas' English Muffins Reviews – Viewpoints.com Please subscribe to this podcast for automatic access to new episodes. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

Preheat oven to 350 degrees. Crust: combine together the flour butter, lemon zest and powdered sugar. 3 ¾ cups of white pastry or all-purpose flour 1 ¾ cups plus 2 Tablespoons of butter softened (not melted but softened) it will be too thin brittle if it is melted. 1 1/2 cups plus 2 Tablespoons of powdered sugar 1 lemon zested. Zester, cheese grater works, paring knife, just want to remove the outer layer of the lemon. If you use dried lemon, then use 1 T and hydrate in advance. 1 tsp of salt.  Spray two cookie sheet with nonstick spray. Place the above mixture on the sheets evenly distributed and pack down. Bake in a 350 degree oven for 20-30 minutes or until slightly golden and firm. Best to start with 20 and add 5 more at time.   While the crust is baking, whisk together the eggs, white sugar, flour, lemon zest baking powder and lemon juice until frothy.  Pour the mixture on the hot crust. 8 eggs 4 cups of white sugar 2 tsp of baking powder ½ cup of all-purpose flour 2 cups of lemon juice.  2 Tablespoons of lemon zest or 2 lemons. Return to the 350 degrees oven for an additional 20-30 minutes until golden and center is pretty firm. Let them completely cool.  Dust the top with 1-1 ½ cups of powdered sugar.  Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ 

Thanks for listening.   400 g of warm water or 1 ¾ cup 730 g of bread flour or 5.2 cups 4g of instant yeast or 2 tsp 10 g of salt or 1 2/3 tsp Flour for dusting. For traditional baguettes about 450G (14oz) baguettes, 150g or 4.5 oz for demi baguette or 600g or 22 oz. for le pain or round loaves. Please subscribe to this podcast for automatic access to new episodes. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit House of Bread Franchisee – Experience The Pride and Independence of Owning Your Own Business   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.  

To sprout or not to sprout?  Why not, as it is pretty consistent that adding some sprouts to your diet is good for you and you don't need to bake over any dung.   The soaking and sprouting process enriches the wheat, which in turn ups the levels of nutrients and lowers carbohydrates. Sprouted grains are more easily digested, and the nutrients are better absorbed. 7 Great Reasons to Add Sprouted Grain Bread to Your Diet (healthline.com). 7 Great Reasons to Add Sprouted Grain Bread to Your Diet (healthline.com) Sprouting Wheat Berries: Step 1: rinse 3/4 cup wheat berries in water. Then place wheat berries in a quart-size jar or other container that will allow for added water and sprouts to double in size. Fill with water about an inch or two over the wheat berries, cover with a cloth lid.  You can either leave it on the counter and return 8-10 hours later or you can put the soaking wheat berries overnight in the refrigerator. Step 2: drain the water and rinse the berries. Pour the berries into a colander for draining and rinsing, and then repeat the rinsing and draining until you see little sprouts emerge from the berries. Let the spouts grow to between 1/8 and 1/4 inch.  The entire process should take 2-3 days from the start of the soak.   We use the refrigerator at the bakery because it is easier for the baker to manage the sprouts, but at home, you can shorten the process if you leave it on the counter.   Step 3: store the sprouted berries in your refrigerator, drained, for up to 5-7 days.  SPONGE: 2 ½ cups of warm water 2 packages of active dry yeast 3/4 cup of honey.  2 and 1/2 cups of whole wheat flour (freshly milled, high protein bread flour is preferred) First, proof the yeast then add the remaining above ingredients, mix until the ingredients are fully combined. However, this is not your kneading stage, so do not mix for more than a couple of minutes. Cover with a damp towel and place the bowl in a warm place (70-75 degrees), for two hours. TWO HOURS LATER preheat the oven to 350 degrees and spray your loaf pans or large sheet pan. SECOND MIXING 1 package of active dry yeast 3 ½ cups whole-wheat flour (add only 3 cups and hold back on the ½ cup of flour until you start kneading) 1 Tablespoon of salt. After a few minutes of kneading and you are close to the good dough stage than add in your sprouts.  Continue to knead while working in the 1 1/3 cups of sprouts.  The sprouts will add some moisture and if you need to add some of that 1/2 cup of flour you held back.  However, be very cautious about adding too much flour as whole grain flours take longer to absorb the moisture.   For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

Seven heavenly virtures: humility, willingness to adapt to change, caring about your customers, caring about employees, pricing your products correctly, marketing, doing the consistent little things to move towards your goal will get you there and forgetting about chasing any short cuts.   Happy baking everyone.   Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

I covered a double recipe for 48 croissants in the episode.  I'm including a more home based size that will yield 24 croissants.  Step One 1 # 8 0z or 5 1/2 cups of white bread flour 1/2# of cold butter or 1 cup 1 Tablespoon of Salt 2 1/2 cups of cold water. MIx the flour and butter until it looks like cornmeal.  Add the salt to the water, stir well, then add it to the flour/butter mixture.   Mix again until smooth. Turn out dough into a flat surface that is lightly floured.  Hand shape it into a square shape about 1 thick.   Wrap in plastic and refrigerate it for at least 30 minutes.  Step 2, preparing the butter mixture.  1 cup of white bread flour 3 3/4 cups butter that is slightly soft. Combine until smooth.  Flatten it out into a square about 3/4 inch thick.  Cover the butter with plastic wrap and put in the refrigerator for over 30 minutes.  Step 3 Rolling and Folding. Remove the first dough from the refrigerator and gently roll it into a square about a 1/2 thick.  Put the butter square in the center of the dough.  Fold the flaps of the dough over the butter, until they meet in the middle and cover the butter.   Pinch and seal the edges together.  Turn over and start rolling it out into a rectangle shape.  Fold up like a letter with the bottom third up to the center and the top third over on top of each other.   Roll out again and repeat the procedure.  You are getting the butter into folds in the dough to get the flaky texture.   Chill again for thirty minutes and repeat the procedure above until you end up with six turns.  Put dough back in refrigerator for at least an hour. Step Four Shaping. Roll out the dough into a rectangle about a 1/4 inch thick.  Cut the dough lengthwise and then in half until you get 12 4x9 inch pieces. Cut each piece in half diagonally and arrange the points of the triangle facing away from you.  Cut a 1/2 inch on the short end or bottom of the triangle.  Roll up starting with the notched edges.  Shape in a crescent by bending the two eds towards the middle. Chill in the refrigerator for 30 minutes.   Bake at 425 degrees for 15 minutes and then turn down the oven to 350 degrees and bake for another 15.   Please email me at [email protected] if you have any questions, comments or suggestions for episode topics. Best way to support the podcast is subscribe and post a review. Until next time, Happy Baking Everyone!   For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ