Baking with House of Bread

WATER = warm 2 C- may end up being more depending uponsourdough starter thickness.

DARK or whole RYE FLOUR       2  ½ C

WHOLE GRAIN wheat flour    2 C

SOURDOUGH STARTER 1C

Molasses     ¼Cs YEAST            1Tablespoon dry yeast or 1 packet

Mix, thick sponge, let sit for 1.5 hours

Add WHITE BREAD FLOUR 2C with the salt below incorporated into it.

SALT              1 T

Knead 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 1T

SUNFLOWER 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!

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 Filling
1 can (8 ounce size) almond paste
1/4 cup ground blanched almonds
4 tablespoons unsalted butter, softened
1 tablespoon sugar
1 egg
Cheese Babka Filling
1 1/2 cup dry cottage cheese or ricotta
1/3 cup sugar
1 1/2 tablespoon sour cream
1 1/2 tablespoon flour
1 egg
1 lemon, grated zest only
1/2 teaspoon vanilla extract
3 tablespoons currants, plumped in
2 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

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

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

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 sheila@houseofbread.com 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.

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

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

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.

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

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.   

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!

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!

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.  

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.  

Perfect use for your sourdough starter discard. Thanks for listening, and happy baking! Recipe at the end. Enjoy!

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!

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

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

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!

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.

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

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!     

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.

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 Sheila@houseofbread.com 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!  

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

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. 

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.

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 

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!  

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!

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!  

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.

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. 

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.

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.  

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.  

This episode was a listener favorite and tis the season of pumpkin.   In this episode Sheila discusses how to make the Pumpkin Swirl and Pumpkin Pinwheels.   We use the Grandma's White dough as the base, and swirl in generous amounts of spiced pumpkin.    We also have a Youtube video that will show you how as your listening to the podcast.  

Recipe: 1 cup of pumpkin puree

1/2 cup of brown sugar

2 tsp of nutmeg

2 tsp of ginger

2 tsp of cinnamon

1/2 cup of raisins as optional. May substitute chocolate chips or nuts but must not exceed ½ cup total.