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Baking with House of Bread

Baking with House of Bread

By House of Bread

A podcast dedicated to the craft of baking delicious and wholesome bread brought to you by House of Bread founder and CEO, Sheila McCann.
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Episode 1: Flours, the foundation of great bread.

Baking with House of BreadAug 14, 2020

00:00
26:32
Salt
Mar 10, 202410:52
Kings Cake 2

Kings Cake 2

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.

 

Feb 10, 202410:23
Triple Chocolate Bread

Triple Chocolate Bread

Feb 10, 202413:29
What to package your bread in and where should you store it.
Jan 13, 202417:11
Panettone, the Italian Christmas Loaf, episode 20

Panettone, the Italian Christmas Loaf, episode 20

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.

Dec 06, 202319:15
Fermentation, proofing, rising.
Nov 28, 202314:34
Cranberry Orange Walnut-holiday quick bread

Cranberry Orange Walnut-holiday quick bread

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=

Nov 20, 202314:09
Halloween pies-the Berry Scary Pie and the Jack O'Lantern Pumpkin Pie

Halloween pies-the Berry Scary Pie and the Jack O'Lantern Pumpkin Pie

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.

Oct 25, 202311:38
Sourdough Morning Glory Muffins

Sourdough Morning Glory Muffins

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                                                     

Sep 29, 202309:34
Apple Cinnamon Swirl-best French Toast bread ever!

Apple Cinnamon Swirl-best French Toast bread ever!

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.    

 

 

Aug 28, 202314:02
Dutch Crunch or Tiger Bread
Jul 28, 202309:15
Baking classes, should I go or should I stay? (anybody remember the Clash song?) And what about all the free content on Youtube?

Baking classes, should I go or should I stay? (anybody remember the Clash song?) And what about all the free content on Youtube?

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.    

Jun 01, 202317:60
All things better with butter, as long as the butter is the right temp.
May 14, 202314:47
Let's all have our cake and eat it too!

Let's all have our cake and eat it too!

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!

Apr 14, 202324:36
Hunny Bunnies, perfectly delicious table decoration and treat.
Mar 11, 202312:17
Interview with two House of Bread bakers share their experiences and offer tips.
Feb 06, 202331:02
Sugar, we know how sweet it is but where does it come from and how can we adjust the amount in recipes?

Sugar, we know how sweet it is but where does it come from and how can we adjust the amount in recipes?

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

Jan 26, 202323:36
The life and times of owning a bakery during the holidays.
Dec 29, 202218:16
Gingerbread, the bread that tastes like Christmas.

Gingerbread, the bread that tastes like Christmas.

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

Dec 13, 202212:25
Turkey shaped Challahs, perfect for the Thanksgiving table.
Nov 17, 202207:30
Episode 66 Prairie, the new name for the native American woman bread.
Oct 13, 202214:50
Pumpkin Bread, the quick bread
Sep 17, 202214:48
Croutons. Transform stale bread into a tasty, crunchy salad topping, or just a scrumptious snack.

Croutons. Transform stale bread into a tasty, crunchy salad topping, or just a scrumptious snack.

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.

Aug 27, 202214:47
Chocolate chip cookies-moist, fluffy and bursting with chocolate flavor!

Chocolate chip cookies-moist, fluffy and bursting with chocolate flavor!

· 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

Aug 03, 202218:10
Customer types to expect in the bakery business. Some crazy, some particular, but all precious.
Jul 10, 202227:24
Strawberry Cream Cheese Braided Loaf

Strawberry Cream Cheese Braided Loaf

Jun 15, 202216:49
Modifying the baking process to fit time constraints.
May 25, 202230:44
Taking care of your sourdough starter.
May 13, 202213:03
Sourdough English Muffins
Apr 19, 202221:22
Lemon bars, a tart yet sweet lemony treat.

Lemon bars, a tart yet sweet lemony treat.

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/ 

Mar 22, 202212:39
Irish Soda Bread, bring a little luck to the table on St. Patrick's Day

Irish Soda Bread, bring a little luck to the table on St. Patrick's Day

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 sugar
1 tsp of baking soda
1 tsp of baking powder
1 tsp of salt
1 tsp of caraway seeds (optional)
Measure out dry ingredients into a mixing bowl and mix them thoroughly together.
¼ cup of cold butter
Cube 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 eggs
Whisk 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 houseofbread.com/recipe-book/ To take an on line class, please visit 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 m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.
Mar 10, 202215:14
Traditional French Baguettes
Feb 24, 202228:47
Sprouted Grain, not to be baked like Ezekiel did in the Bible.

Sprouted Grain, not to be baked like Ezekiel did in the Bible.

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.

Jan 28, 202219:46
Seven Heavenly Virtues for baking, business and life.
Jan 13, 202225:20
Croissants, a flaky buttery treat!

Croissants, a flaky buttery treat!

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 sheila@houseofbread.com 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


Dec 31, 202116:06
Cranberry Orange Holiday dinner rolls or bread

Cranberry Orange Holiday dinner rolls or bread

There is something special about the combination of orange and cranberry.  This dough is bursting with both, which is why we call it orange cranberry burst.   These are the dinner rolls on my table for the holidays.  We also make French toast out of the loaves of orange cranberry burst, that  makes breakfast the start of the holiday festivities.  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.

Recipe:  1 cup of warm milk (approximately 100 degrees)

½ cup of warm orange juice

2 packages or one and 3/4 tablespoons of active dry yeast

5 cups of unbleached flour

1/4 cup of melted butter

1 tablespoon of salt

¼ cup of sugar

1 egg

1 T of orange extract (can substitute lemon extract if you don’t have orange on hand)

1 orange zest

Get the above mixed to the good dough stage and then add in 1 cup of dried or fresh cranberries.

Dec 18, 202116:37
Stollen, the German Christmas loaf

Stollen, the German Christmas loaf

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 houseofbread.com/recipe-book/ To take an on line class, please visit 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 m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ
Dec 03, 202112:20
Pumpkin Sourdough

Pumpkin Sourdough

The pumpkin twist on the sourdough is perfect for the fall season.  I suggest dividing the dough into two, shaping round and then adding an egg wash with a cinnamon stick in the middle. Cinnamon sticks can be found here Amazon.com : Yamees Cinnamon Sticks - 2 3/4" Length - 1 Pound (8 Oz Each) - 2 Pack of Cinnamon Sticks - Bulk Spices : Grocery & Gourmet Food  Right before baking, score from top to bottom to resemble a pumpkin.   You can check out the YouTube link.  https://youtu.be/Evjb9F34mIg     Sourdough Starter 3/4 cup Water 3/4 cup Honey  2 Tablespoons Yeast 1 package of yeast or ¾ Tablespoon Salt 1 Tablespoon White Flour 3 1/4 cups (hold back ¼ cup) Wheat flour 1 cup Brown Sugar 3T Pumpkin Puree ½ cup Cinnamon 1 tsp. After kneading, place the dough back in the mixer bowl, cover with a damp towel and let rise in a warm place for approximately one hour or until the dough doubles in bulk. Literally, punch the dough down with your fist. Then REFRIGERATE OVERNIGHT to get more sourness. Remove from the refrigerator, about four hours before planning to bake. Can go longer depending upon the temperature of your room. A cooler room allows the dough to warm up slower, which is always good for sourdoughs. Let the dough warm up in one big glob. Divide in two equal parts and shape round. Place a cinnamon stick on the top, and egg wash the round loaf. Let proof for 15-30 minutes, and then right before putting it in the oven, slash with a sharp knife or razor blade top to bottom in six different evenly spaced lines to mimic the look of a pumpkin. We originally ordered twine and laid 4- 10 inch strands on the table in a star shape. Start with a cross, and then add the two diagonal strands with one on each side. Place the round loaf in the center and loop up the strands to the top, tie with a 1.5 inches higher to allow the dough to rise and also spring in the oven. This is tricky and we had loafs too big of indents or lopsided, and then it took more labor to unknot it so we went with clothes pins to gather to the top. They can turn out beautifully, but just not an efficient use of time in a working bakery. Spray with water prior to baking and every ten minutes during the baking process, mist with water for a harder crust. Bake at 425 degrees for 15-20 minutes until you see a darker crust. Turn down the oven to 350 degrees and continue baking for another 15-25 minutes until internal temperature reaches 185. 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.
Nov 12, 202119:51
Day of the Dead=El Dia De Los Muertos

Day of the Dead=El Dia De Los Muertos

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 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 houseofbread.com/recipe-book/ To take an on line class, please visit 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 m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ
Oct 26, 202119:12
Pumpkin Swirl, the yeasted version.
Oct 07, 202119:02
Autumn Apple Pecan Quick Bread

Autumn Apple Pecan Quick Bread

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

Recipe:

One bowl, 

PASTRY flour 4 cups

sugar  2 3/4 Cups

salt 1 Tsp

baking soda  1 and 1/4 tsp

baking powder  2 and 1/4 tsp

cinnamon 1 TBSP

nutmeg 1 ½ tsp or 1/2 TBSP 


Mix together.  Then move the dries to the side, or use a different container and add your wets. 

Milk   3/4 cup plus 1.25 T

canola oil ½ cup plus 2 T

eggs  3

pecan pieces  1 c

apples peeled and chopped  2 c


Combine DRIES TO WETS AND MIX GENTLY WITH HANDS. DO NOT OVER MIX OR HANDLE BATTER ROUGHLY OR THE QUICK BREAD WILL BE TOUGH.

scoop loaf pans until approximately 2/3 full.  Sprinkle about a tablespoon of pecans on top per loaf.  

Bake for 50-70 minutes. 

Nutritional Info

  • Servings      Per 3 OZ  (AVERAGE SLICE SIZE)
  • Calories:      157.5
  • Total      Fat: 6.3 g
  • Cholesterol:      13.5 mg
  • Sodium:      199.3 mg
  • Total      Carbs: 23.6 g
Sep 20, 202118:08
Spelt Bread, a nutritionally dense delicious loaf that is great for people who are gluten sensitive.

Spelt Bread, a nutritionally dense delicious loaf that is great for people who are gluten sensitive.

Even though Spelt is recommended for gluten sensitive folks, I love it and I also love gluten!  So, give it a try even though you may be just fine with the natural amount of gluten in breads.   I always try to add it tastes great, because I know we don't want to eat okay bread, just because it is healthy.  I promise this loaf is both good for you and good tasting. 

This is a whole grain spelt bread and we use the sponge method. This recipe is going to yield about 3 pounds of dough. Enough for a couple of loaves, or some dinner rolls, baguettes or whatever shape you want. 

SPONGE:

2 ½ cups of warm water (approximately 100 degrees)

2 packages of active dry yeast

3/4 cup of honey that is approximately room temperature

2 and 1/2 cups of whole spelt flour (if you wish to use spelt white flour, then follow the Grandma’s White recipe)

Cover with a damp towel, for 1.5 hours.

1.5 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 spelt flour

1 Tablespoon of salt.

OPTIONAL: You can add a ½ cup of nuts, seeds, grains, raisins etc... Just remember no more than ½ cup of add ins total, and they should be added at the end of the good dough stage.

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

Spelt Flour Nutrition Facts and Health Benefits (verywellfit.com)

What Is Spelt? 7 Health Benefits that Make Spelt Good For You (doctorshealthpress.com)

Minerals

Daily   Recommended Amount in 1 Cup of Spelt

Iron

18%

Magnesium

24%

Phosphorous

29%

Manganese

106%

Selenium

11%

Zinc

16%

Copper

21%

Sep 04, 202123:49
Interview with a home baker who took her hobby to the next level with a cottage license enabling her to sell her home baked goods. Episode 47
Aug 20, 202132:60
Ancient Grains, what are they and their purported health benefits. Episode 46

Ancient Grains, what are they and their purported health benefits. Episode 46

Ancient Grains have become the buzz words in marketing.   In this episode, Sheila tries to define Ancient Grains, even though there is no actual definition by regulation or science.   Further discussion about the evolution of grains today, and how to incorporate them in your home baking.    

Evolution of Wheat - Selective Breeding Crops (google.com)

What Are Ancient Grains? (thespruceeats.com)

Einkorn History and Origin — AncientGrains.com  This is the link to see Otzi the Iceman. 

Spelt History and Origin — AncientGrains.com

Spelt - Wikipedia

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/. If you want to take your baking to the next level visually, we have on line video full baking classes that can be found here https://houseofbread.com/product-category/online-baking-class/.    

Aug 06, 202123:36
Potato Rosemary Bread
Jul 24, 202116:32
What's it like to go from home baking to commercial baking-interview with McKinney franchisees.
Jul 10, 202121:02
Peanut Butter Cookies, easy to make and universally appreciated by all peanut butter lovers.

Peanut Butter Cookies, easy to make and universally appreciated by all peanut butter lovers.

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

Yield about 2 dozen medium sized cookies.

. 1 cup unsalted butter, softened not melted1 cup crunchy or smooth peanut butter

· 1 cup white sugar

· 1 cup packed brown sugar.

· 2 eggs

· 2 ½ cups all-purpose flour-prefer not a high protein bread flour to get less gluten development.

· 1 teaspoon baking powder

· ½ teaspoon salt

· 1 ½ teaspoons baking soda

· Optional 2 tsp of cinnamon.

Directions

· Step 1

Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.

· Step 2

In a separate bowl, sift flour, baking powder, baking soda, cinnamon and salt; stir into butter mixture. Put dough in refrigerator for 1 hour. Refrigerating the dough before baking will help inhibit spread because the butter is colder, and takes longer to melt.

· Step 3

· Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Option to sprinkle the tops with salt or sugar for an extra kick of flavor. Put in indent of a fork then turn sideways and indent again. It is only for looks but marks a traditional peanut butter cookie.

Option to make a Peanut butter blossom cookie (peanut butter cookie with Hershey's kiss in center)

Bake in a preheated 350 degrees F oven for about 12-16 minutes depending upon your dough ball size. Look for a slightly tan color at the edges.

Everyone burns cookies in the bakery. Why because you really have to take them out when they are not fully baked as they continue baking on the sheet. So, when they are close to being fully baked, you really want to check them every minute. 

FLOURLESS GF PB COOKIES( 15 cookies)

5 eggs

5 cups of brown sugar

Mix at a high speed until the batter thickens up and is fluffy. This is key as if you don’t mix long enough, the cookies will not hold together.

Add the below ingredients and mix until combined and creamy

5 Tablespoons of cinnamon

2 Tablespoons of vanilla

1 Tablespoon of salt

5 cups of peanut butter.

Using an ice cream scoop or large spoon, put eight dough balls on to a lightly sprayed cookie sheet. Do not flatten the dough now, or will baking as it will spread too much.

Bake at 350 degrees for 15 minutes, dependent upon your dough ball size. The edges should be slightly firm and the tops should still be soft and doughy. As all cookies, they stiffen up as they cool.

Jun 25, 202116:53
Cheddar Cheese Beer Bread. Episode 42

Cheddar Cheese Beer Bread. Episode 42

Thank you for listening, the recipe is below. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit houseofbread.com/recipe-book/ To take an on line class, please visit 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 m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.Recipe:
PUT DRY INGREDIENTS IN BOWL OR CONTAINER AND STIR USING HANDS OR WHISK UNTIL EVERYTHING IS COMBINED.
PASTRY FLOUR 3 Cups
WHEAT FLOUR 1.5 Cups
Brown Sugar 1/2 CUP
BAKING POWDER 2 TBSP 1 tsp
SALT 1/2 TBSP
May modify the below as it is more about taste, rather than texture.
GARLIC POWDER 1/2 TBSP or fresh two cloves.
MARJORAM 1 TSP
BASIL 1 TSP
CHILI POWDER 1 TSP Adds a slight kick
CHEDDAR CHEESE 1.5 Cups
2. ADD COLD BEER AND MIX GENTLY WITH HANDS. DO NOT OVER MIX OR HANDLE BATTER ROUGHLY OR THE QUICK BREAD WILL BE TOUGH. THE DOUGH WILL BE VERY WET AND VERY STICKY.
BEER 1 1/4 BOTTLES
3. Spray your pans with a non-stick spray and add mixture until 2/3 full. Sprinkle with CHEDDAR CHEESE and bake at 350° for 60-70 minutes.
Jun 11, 202109:22
Fruit Pies, a perfect summer treat! Episode 41

Fruit Pies, a perfect summer treat! Episode 41

SHOW Notes:

In this episode, Sheila covers pie baking, with recipes for fruit pies and various topping options. 

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. There is a good video on making a lattice top on www.allrecipe.comunder the blueberry pie recipe. 

Recipe yields four pie shells.

5 cups of all-purpose flour. 

2 Tablespoon of white granulated sugar. 

2 tsp of salt. 

Mix the sugar, salt and flour BEFORE adding in the butter, which just helps you not over mix the dough and disperses the sugar and salt evenly.

2 cups of COLD butter.

Pulse the cold butter into the flour mixture until it resembles coarse peas. 

Once your mixture is crumbly slowly be prepared to add 1 cup of COLD water mix until the dough forms a ball and comes off the sides of the bowl.   It may come into a ball without needing to add the entire amount of water, which is why you want to add slowly. Or you may need to add another Tablespoon or two of water. All environments have different moisture contents and we measure differently. 

Take the dough out of the bowl and divide into four.  Refrigerate the dough discs while you work on the filling.

2 Fruit Pies

Mix together:

1 1/2 c. sugar

1 c. flour

1 tsp. ground cinnamon

1/2 tsp of salt

Mix the above before adding in 8 cups of fruit- blueberries/strawberries/cranberries/apples/rhubarb/peaches/pears, which is 4 cups for each pie.   Place in prepared crust, add 1 Tablespoon of butter for each pie. Either top with another crust, make a lattice top, or add the crumble mixture.


Country Topping for two pies:

2 cup of pastry flour

2 cup of oats

2/3 tsp salt

2 cup of brown sugar

2 tsp  powder

Cut in 2 cups of COLD butter into pea size shape, can also just use a cheese grater. Mix the ingredients until incorporated and add on top.

You want to egg wash the entire pie with just an egg and some water, doesn’t have to be cold water. Lastly, if you do a traditional pie with a full crust on top, you will need some cuts on top in order to release steam. Make your small slits in each quadrant. 

Optional after the egg washing to add a little sugar on top, just sprinkle like snow.

Regardless of what type of pie you are making, it needs to be on a baking sheet because the filling often spills over and it’s just a mess.  Most pies will take 50-65 minutes at 400 degrees, just check it after 45 minutes and add time as needed.  The crust should be golden and the internal temp is 185 degrees.    

May 31, 202131:15
Lemon Bread
May 16, 202112:44