Baking with House of Bread

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 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!   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/ 

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 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.

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 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

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.

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

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.

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

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.

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. Please subscribe and share this podcast with another bread head. To see our Youtube 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.

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

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%

Sheila interviews Marian Bernick, who first developed a love of baking as a child and then formalized her baking education at King Arthur and House of Bread baking classes-before launching her own home baking business.   Marian walks us through the process of getting a cottage license, requirements for labeling and some lessons learned on selling her baked goods.    Now, Marian teaches the in store baking classes at House of Bread that are resuming this September.  In Store – House of Bread, for more information.   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. Happy Baking! 

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/.    

A delightful chewy loaf with subtle flavors of rosemary.  Recipe will yield two loaves, but you can also make some tasty hamburger buns. 1 cup of mashed potatoes.  2 cups of warm water (approximately 100 degrees). Stir the water in with the potatoes until they are kind of slurry. 2 packages or one and 3/4 tablespoons of active dry yeast 3 cups of unbleached flour-bread flour 1 cup of whole wheat flour-stone ground bread flour 3 T of honey 2 tablespoons of olive oil, no need for extra virgin. 1 tablespoon of rosemary ground dried. If you have sprigs or seeds then you should double the amount. Add the dried rosemary to the olive oil first, which will bring out the flavor. 1 T of garlic chopped very fine or granulated.  If you are using powdered garlic, then cut the amount in half. 1 T salt, 2 tsp pepper. Egg wash the top, and bake in a preheated oven of 350 degrees for approximately 45 minutes.    Please subscribe to the podcast and leave 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 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.

Dustin Marks and Mechelle Coate have recently become empty nesters and have decided the timing was right for them to pursue their long term vision of owning a bread bakery.  While Dustin had no experience, Mechelle was an avid home baker.  I interviewed them just after completing day 3 of commercial baking training.  They were tired, had sore muscles but were smiling!  To connect with them and be invited to their VIP opening, email them at houseofbreadmckinney@gmail.com, visit their web site https://mckinney.houseofbread.com/ social media (1) House of Bread - Mckinney | Facebook House of Bread - McKinney (@houseofbreadmckinney) • Instagram photos and videos.   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.

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.

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 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: 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.

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.    

This loaf has nice blend of sweetness with a hint of sourness. A creamier pound cake with a more complex citrus flavor. 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 3/4 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 ( this will produce a more moist loaf that just milk). If you don’t have buttermilk, add a T of lemon juice and let sit for 10 minutes) ¾ cup of melted butter 2Tablespoon of lemon juice 1 Tablespoon of lemon extract Combine wets and dries together and fold in one cup of shredded zucchini. Scoop into well-greased baking pans or muffin cups. Fill the pans ¾ full as to allow room to rise during the bake. Bake loaves at 350 degrees for 55-65 minutes. Muffins are smaller and will bake quicker, set the timer for 4O minutes and add time as needed. 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

This is a four day process. Day one:  2 cups of sourdough starter, 1 1/3 cups of white bread flour. Pour sourdough starter in a mixing bowl or large bucket. Add 1 cup of flour and mix with yours hands until combined. Continue adding the additional flour to reach the 1 1/3 cups of flour a little at a time until a dough ball forms. The dough should be sticky but still form into a ball. If it is so wet that it is difficult to get the mixture into a ball, add a Tablespoon of flour then continue to mix for couple of minutes. Give the dough a couple of minutes of stirring because it may take time to absorb the water. You really are not kneading the dough, more stirring it in the bowl with your hands because it will be very sticky. The dough should end up smooth and elastic. Put into a container, cover and refrigerate overnight. Day two: Remove starter from fridge and let sit for 4 hours. Add 1 cup of tap water and stir until combined. Add more water, if needed to make a smooth, thick, pourable starter. It looks similar to the regular sourdough starter. Add: 1 tsp yeast 1/3 cup of white bread flour Stir until all ingredients are combined. Cover with towel and let sit on counter overnight. Day three: Mix the following ingredients together in a mixer bowl or you can hand knead the dough too: All the starter from day two 1 cup room temp water 1 tsp salt 3 ½ cups of white bread flour 1 Tablespoon honey Mix on medium speed two for 5-8 minutes. Add more water or flour to reach the correct consistency. Put dough in plastic bucket or container and let proof for 2 hours, then refrigerate overnight. Day four: Take the dough out of fridge and let it sit there for a few hours, to get it closer to room temperature. Divide dough into three pieces and shape into round loaves. Let proof for 2 hours. While proofing, the dough will need to be covered with plastic wrap to prevent the dough from crusting. Egg Wash and just prior to baking, make a cross on top of dough. Bake at 400 degree oven on baking sheets. Spray the oven heavily with a spray bottle or throw a glass of water on the oven shelf to produce steam. Bake until dark golden brown. Time will depend on ovens. Start with 30 minutes and then check every 5 minutes for doneness. Towards the end the bread bakes very quickly and will need to be checked more often. 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.

My go to breakfast at the bakery because they make me feel full longer and I like the tang from the cranberries as well as the buttermilk.  Buttermilk is one of the key ingredients in adding more nutrition, more tang, as well as softening the gluten content with the higher acid base.   This recipe yields six muffin. 1 cup of flour-pastry or all purpose 1 cup of bran 1 cup of whole wheat flour, gold or white wheat if you got it. 1/2 tsp salt 1/2 tsp of baking soda 1 Tablespoon and 1 ½ tsp of baking powder Mix together in a mixing bowl until thoroughly combined. In a separate bowl combine the following ingredients: 2 Eggs  1 cup and 2 T of buttermilk, you need buttermilk to use with the baking soda to leaven the product, If not, then substitute a cup of milk, 1 T and 1 T lemon juice or white vinegeger. LET STAND TEN MINUTES to allow the milk to become curdled.  1/4 cup of melted butter 1/3 cup of honey Combine wets and dries together until incorporated. Do not over mix as you will strengthen the gluten and the muffins will be tough and dense. Fold in ¾ cup of raisins or cranberries.  Then scoop into well-greased muffin tins. The mixture should be less than even with the muffin tins as they will grow in the oven. Everyone loves a nice muffin top but overfilled muffins fuse together and make separation as well as clean up, a nightmare. Bake at 350 degrees and set the timer for 2O minutes and add time as needed. The bran muffins store well frozen. You can also save half the batter and bake off the next day. It holds up way better than the other muffin recipes but there still will be some deflating of the leaving action, so the product is a bit denser to the discerning pallet. Most people will hardly know the difference. So, if you have time constraints and want to make this batter in advance, then you certainly can without same degree of compromise in flavor/taste as you would get with let’s say my blueberry muffin recipe. 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. Fiber Deficiency: See the Signs You're Not Eating Enough Fiber - BioTrust

For two 8 inch round loaves.   4 cups of white bread flour 1/4 cup of olive oil 1 1/2 cups of warm water 1T of sugar 1T of powdered garlic 1T of salt 1 tsp of black pepper 2 packages or 1 3/4 T of active dry yeast Optional seasoning as discussed to include in the dough of basil, thyme, oregano, rosemary. Optional toppings before baking: 1. Foccacia flowers, pick three colors from-fresh spinach, carrots, zucchini, basil, red/green peppers, cilantro, kale, broccoli, onions, tomatoes, olives and any other vegetables in your refrigerator or better yet, your garden;   2. Pesto with feta cheese or parmesan cheese; 3. Simply brush with just olive oil and sprinkled rosemary; 4. Pizza toppings of your favorites.  Bake at 425 degree oven for 20 minutes.  If loaves are not done yet, then reduce oven to 350 until the bread temp is 190.   Thank you for listening! Please review the podcast, and share with a friend as the best way to support the podcast.   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       

The traditional Hot Cross bun goes way back in history to the start of the AD period.  Sheila gives you the House of Bread traditional recipe and some suggestions for creating your own tradition. Hot Cross buns have more butter and more eggs, than traditional dinner rolls that produces a slightly denser roll (but not heavy!). These are more of a dessert/breakfast roll but they are not that sweet as an option to serve with dinner.  Recipe Yields 2 1/2 pounds of dough or roughly 12-16 hot cross buns, depending upon the size you want your bun) ½ cup of water ½ cup of milk Heat the water and the milk together in the microwave until it is very warm but not burning hot. It should feel like warm bath water. 2 packages or one and 3/4 tablespoons of active dry yeast 1/2 cup of white sugar 1 lemon zested and juiced. Zest the entire outside of the lemon and the squeeze the juice into the bowl. 2 T of melted butter 1 egg ½ teaspoon of cinnamon Pinch of nutmeg and all spice (about ¼ teaspoon, and if you don’t have one or the other just use one kind). Optional: ½ tsp of cardamom or 1/2 tsp of ginger. 1 T of salt Stir all the ingredients together before adding the flour in order to evenly distribute the flavors. 4 cups of unbleached flour (bread flour, high protein) Add at the end of the kneading when you have the good dough stage: 1 cup of raisins. Note: On the raisins, if you want to substitute currants, or golden raisins, dried cranberries, dried cherries do so to your taste but no more than one cup total. FROSTING: 1 1/2 cups of powdered sugar, tsp vanilla or almond extract then add milk until you get a thick pancake batter type consistency.  Bake in a 350 degree oven for 20-30 minutes.   Happy Baking, and Happy Easter everyone!  Thanks for listening.  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.

Easter Bread about 2/3 dough and one Easter Doll. Start by getting your eggs colored · 2 T white vinegar · Liquid food coloring, your choice of colors I like pink, light greens, light purple, light green-the softer colors of Easter. · 3 cups boiling water · 6 raw eggs left in shell. Another thing you can do, is put the raw eggs in a muffin tin and bake them and you’ll have hard baked eggs, same thing, then pop them in water that doesn’t have to boil. That way you can more easily do multiple colors. Dough:  1 1/2 cups of water. 1 cup of milk. Add together and heat up to warm, but not burning hot. 2 packages or one and 3/4 Tablespoons of active dry yeast.  6 cups of unbleached bread flour.  2 cups of whole-wheat flour. I prefer stone ground white whole wheat flour. 1/2 cup of butter that is very soft but not melted. 1/3 cup of granulated sugar 1/3 cup of honey.  1 1/2 Tablespoons of salt.  2 large eggs  1 lemon zested, and then add the juice to the mix. Egg wash and bake for 40 minutes, check to see if done and continue baking until temp reaches 181.    Happy Easter 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 YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

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 the Youtube channel on peanut butter brownies, go here https://youtu.be/ODXlS7DCojI    1 1/2 cups of cups of butter melted ¼ cup of canola or vegetable oil. 3.25 oz. of unsweetened cocoa weighed-not measured. 3 1/4 cups of sugar 1 Tablespoon of vanilla ¾ cup of sweetened chocolate syrup 7 eggs Then add the following dries and beat well. 1 ¾ cup of white pastry flour or all purpose 1 tsp of salt Then fold in 1 ½ cups of chocolate chips. Spread the brownie mixture on to a well sprayed cookie sheet with nonstick spray. Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth.

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. POOLISH – Day One. Make Poolish the day before making the bread. 1 cup of warm water, not hot more of lukewarm. 1 cup of white bread flour. 1 tsp of yeast Mix with hands until combined. Cover with towel and let sit at room temp for 12-20 hours.  BREAD DOUGH – Day Two. 3 cups of white bread flour 2 cups of warm water (add 1 ½ cups only at first) 1 tsp of yeast 1 tsp of salt Poolish from Day One ROSEMARY, GARLIC, FETA, SUN DRIED TOMATO AND OLIVE CIABATTA OPTION.  Mix in a separate bowl before adding to the dough. Add during the folding of the dough, not the initial mix.  You can vary proportions according to taste, with basil, sun dried tomatoes, cheese. However, the total volume of add ins cannot exceed 2 cups or the dough will have a tendency to fall apart. 1 1/2 cups of olives drained if coming out of a can 4 cloves of garlic chopped 1 Tablespoon of rosemary, can be ground or fresh. 1 ½ cups of sun dried tomatoes 4 cloves of garlic finely chopped 1 ½ cups of feta cheese. Bake on a hot surface in a 450 degree temp oven for 20 minutes.  

Bagels, if they aren't boiled-then, it's just a roll with a hole.   Making bagels is super easy, and don't let the boiling part scare you!   For a white based bagel, we use our Grandma's White dough that is discussed in episode five.    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. Refrigerate dough over night.   Add a Tablespoon of honey, or malt syrup, and 1 tsp of baking soda to boiling water.   Boil each side from 15-60 seconds.  Egg wash the topside, and add any toppings desired.  Bake at 400 degree oven until bagels reach 185 degrees internal temp.       To watch the Youtube video on bagel making please go here https://youtu.be/6y8b9NwoNLw. 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 link on Amazon to a similar pan I purchased at Target. Amazon.com: Presto 06852 16-Inch Electric Skillet with Glass Cover: Kitchen & Dining

Chocolate zucchini is a very delicious treat that will last over a week on your counter.   You won't taste the zucchini but that's what keeps this loaf moist, and extends the shelf life.   Please support the show, and subscribe. 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. 4 Eggs 2 ¼ cups of sugar 1 cup and 2 Tablespoons of canola oil. 2 Tablespoons of vanilla Mix together in a mixing bowl until thoroughly combined. In a separate bowl combine the following ingredients: 2 2/3 cups of flour-pastry or all purpose 1 tsp salt 1 tsp of baking soda ½ tsp of baking powder ¾ cup of cocoa, unsweetened 2 cups of zucchini, grated. Bake loaves at 350 degrees for 55-70 minutes-or until comes out clean when you poke the middle with a toothpick. Muffins are smaller and will bake quicker, set the timer for 4O minutes and add time as needed.

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.   

While never that much fun, because your loaves didn't turn out as you had hoped- troubleshooting can be a great learning opportunity!  With all doughs having unique personalities, prevents a one size fits all with troubleshooting.  However, there are certain norms within categories of doughs that can help you get closer to helping you identify and then fix the issue.   For help figuring it all out, please send a photo, recipe as well as timing and temp notes to sheila@houseofbread.com.    If you'd like to support the podcast, please subscribe.   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/   

Until next time, 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/. 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/ If you have any questions, please email sheila@houseofbread.com.   I hope you enjoy this recipe and I welcome all feedback! 5 cup of flour-pastry or all purpose 1 cup of sugar 1/2 Tablespoon of salt 2 ½ Tablespoons of baking powder Mix together in a mixing bowl until thoroughly combined. In a separate bowl combine the following ingredients: 5 Eggs 1 ½ cups of milk. We use whole milk but can substitute skim. 1 cup of melted butter Fold in 3 cups of blueberries fresh or frozen. If you want to substitute a different berry feel free.

In this  episode, Sheila covers making the traditional yeasted gluten free loaves.   She also discusses which flours to use, and some suggestions for some tasty add ins to give the product more flavor.   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 Bob’s Gluten Free Flour, go here Gluten Free 1-to-1 Baking Flour (bobsredmill.com) STANDARD LOAF Put the below honey, oil, eggs and warm water into the mixing bowl. 1/3 cup honey 1/4 cup canola oil, may use olive or vegetable oil. 5 eggs 1 ½ cups of warm water With the paddle attachment, mix ingredients on a high setting until the mixture is completely combined and frothy; approximately 3-5 minutes. If you don’t have a mixer, stir vigorously with a wire whip. Add the below additional ingredients and mix for 3-5 minutes on a high mixer speed until it is smooth, similar to a thick cake mix. Again without a mixer, you will want to stir vigorously with a spoon as it will be too thick for a whip. 4 cups of gluten-free flour mix, we use Bob’s Red Mill Gluten Free Flour Mix. 2 Tablespoon Salt -if you are using another GF flour w/o Xanthun gum- then 2 Tablespoons and ½ tsp of xanthan gum 3 Tablespoons of dry yeast Add in options for Gluten Free: GARDEN HERB For two loaves. Can adjust to taste and eliminate an ingredient or two, put limit the amount of add ins put into the loaf pan to no more than ½ cup. 1/3 cup sundried tomatoes 1 tsp chives 1 tsp basil 1 tsp of garlic granulated or powder 2 Tablespoons of sunflower seeds 2 Tablespoons of shredded carrots 1 Tablespoon of finely chopped onion ½ tsp rosemary ½ tsp thyme Seeded loaf, for two loaves. ½ cup of sunflower seeds ¼ cup of poppy seeds ¼ cup of sesame seeds CINNAMON Swirl for two loaves 1 cup of brown sugar 1 Tablespoon of cinnamon

A delicious sweet yeasted dough, topped to make a dessert tray the life of the party-complete with a baby inside.   While the base of the King's Cake is the same, Sheila explores the different decorating techniques for each holiday.    There are also some tips included in our YouTube channel.   Please feel free to share this episode with other purple/green/gold party revelers.    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 For the Three King’s Day, we will egg wash and then lightly sprinkle additional cinnamon and sugar on the rounded loaf.  For the Three King’s loaf, we decorate with dried fruit and then bake the loaf.    We don’t frost the loaves either after coming out of the oven. 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.  Bake for approximately 30-35 minutes until the bread reaches 180 degrees. For King's Cake, paint on a layer of powdered sugar/vanilla and water. 1 cup of powdered sugar, 1 Tablespoon of vanilla Add a tablespoon of water at a time to get a runny pancake batter consistency. Sprinkle each segment liberally with yellow, green and then purple sugars. You alternate each color.   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 Kings Cake shaping  video https://youtu.be/hdrGgN6VoaE  

The Harvest Grain has 14 grains, and five grams of fiber per slice for a nutritional power house of a bread.   Sheila goes into how to make the whole grain base, get to the good dough stage before adding in the additional grains and seeds.    Begin by soaking your ¼ cup of 9-grain mix in hot water to add later in the second step, not the first part of the sponge. Initial first step of the sponge: 2 ½ cups of warm water (approximately 100 degrees) 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) TWO HOURS LATER preheat the oven to 350 degrees and spray your loaf pans or large sheet pan. SECOND MIXING that you add to the first step. 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 getting to that good dough stage than add the following: ¼ cup of sunflower seeds 2-T of poppy seeds 2-T of sesame seeds 2-T of flax seeds 2-T of pepitas (pumpkin seeds). ¼ cup of 9-grain mix. Drain the 9-grain mix and add it in. 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

In this episode, Sheila discusses why people buy baked goods, and how to position your products to appeal to consumer's desires for delicious and nutritious products.   She also goes into pricing considerations in order to avoid chasing unprofitable sales and still give people value for their money.    Please subscribe and share this podcast.  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

Scones: the breakfast staple.    Sheila describes how to 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/UCXH5NgT8vpnAuSuZN5AxEQQ DRIES 4 cups white pastry or all-purpose flour 1/3 cup of sugar 1 Tablespoon and 1 tsp of baking powder 1 ½ teaspoon of salt Mix flour, sugar, baking powder and salt in large mixing bowl. Set aside. ½ cup cold Butter Cube 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. WETS 5 Eggs ¾ 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 cinnamon 2. Vanilla raisin: Add to eggs real vanilla extract 2 Tablespoons, 1 1/2 cups raisins. 3. Blackberry: 1 1/2 cups fruit 4. 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.

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.

Show Notes. In this episode, Sheila describes how to make the holiday themed creations out of 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. 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 Youtube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.  For red food dye for Santa 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

Welcome to the warm comforting place of cinnamon rolls.  I sure hope you enjoy the episode and welcome any feedback at sheila@houseofbread.com.  Thanks for listening and happy baking! Show Notes. In this episode, Sheila describes how to make cinnamon rolls out of Grandma’s White dough. 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[sm1] . 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. The caramel recipe for nine caramel rolls is the following: brown sugar ½ cup with ½ Tablespoon of cinnamon, ¼ cup of melted butter, 1/8 cup or 2 Tablespoons of corn syrup (dark is preferred but doesn’t matter that much if all you have is light on hand) and ½ cup of walnuts. Raspberry pinwheels is just two raspberry to one granulated sugar. 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 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 [sm1]

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=

In this episode Sheila discusses the differences of baking just for pleasure and baking in exchange for money.   Sheila also describes different options to start, characteristics of an owner to consider and the realities of dealing with paying customers.   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

Fall pie baking that includes a recipe for two buttery flakey pie crusts, Pumpkin, Pecan and Country Apple pie fillings.    The Pumpkin Pie has a perfect spice combination and the Pecan has a caramel filling with outstanding flavor.   Our Country Apple, has a delicious oat crumb topping or you can just use the other pie crust as a top.    For our Youtube channel that has an autumn pie video, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.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.  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. Pecan Place 2 cups pecans in a pie shell. Can be half pecans or pieces. In a mixing bowl add the following: 4 eggs, 1 cup of brown sugar packed, ¾ cup of dark corn syrup. If all you have is light corn syrup, then you can use it. The difference is that light corn syrup has added vanilla and salt, and dark corn syrup has molasses in it. Add in ¼ cup of melted butter (not cold). ½ tsp. salt and 1 tsp of vanilla. If you end up using light corn syrup, then you can skip the vanilla and salt. Mix thoroughly and pour over pecans. Let sit a few minutes to get rid of air bubbles. Country Apple Mix: 5 cups sliced apples, well drained if you are using canned apples. 1 Tbsp lemon juice 1 cup brown sugar, packed. 2 tsp cinnamon 2 Tbsp flour, pastry, all purpose or cake flour preferred but again not a big deal if all you have is bread flour 1 tsp nutmeg Place in pie shell, Country Apple Topping: 1 cup of pastry flour 1 cup of oats 1/3 tsp salt 1 cup of brown sugar 1 tsp cinnamon 1 ½ tsp of baking powder Cut in COLD butter into pea size shape, can also just use a cheese grater. Mix the ingredients until incorporated and add on top. Pumpkin Pie 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.

In this episode, Sheila describes how to make the Sourdough loaf. The recipe is the following: 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. Artichoke Pesto Recipe: 2 tablespoons of dried basil, fresh is even better but add ¼ cup finely chopped. 2 tablespoons of crushed garlic 2 tablespoons of chopped walnuts 1 tablespoon of olive oil 2 tablespoons of parmesan cheese ¼ teaspoon of salt and pepper 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 Youtube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

In this episode Sheila covers how to make Challah, from the mixing to the braiding.   (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 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.

In this episode, Sheila describes how to make your own sourdough starter.  The recipe is the following: Initial mix day one: 1 cup of slightly warm water (approximately 75 degrees). ½ cup of whole wheat flour. Place in a mason jar on the counter. Day 2, remove about a 1/3 of the starter and add replace with 1 cup of white bread flour and ½ cup of water. Day 3-6, and maybe longer, repeat the dumping and feeding now 2x a day with as close to 12 hours apart as you can get. To subscribe to this podcast, please go here. https://plinkhq.com/i/1525951683?to=page 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.

In this episode, Sheila describes how to make Honey Whole Wheat.   The recipe is the following: SPONGE: 2 ½ cups of warm water. 2 packages of instant dry yeast or 1 ¾ Tablespoon of active dry yeast. 3/4 cup of honey 2 and 1/2 cups of whole wheat flour TWO HOURS LATER SECOND MIXING 1 package of instant dry yeast or ¾ Tablespoon of active yeast. 3 ½ cups whole-wheat flour. 1 tablespoon of salt. Please subscribe to this podcast.   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.

The Elements of Bread other than flour and how to spice up or sweeten up your doughs.  In this episode we discuss choosing the right leavening agents, how different type of liquids affect the doughs, how and when to add spices, nuts, fruits, seeds and other grains to your mix.   As well as how temperature of the air and ingredients will affect the timing of proofing. To subscribe to this podcast, please go here.  https://plinkhq.com/i/1525951683?to=page  For more information about House of Bread, please visit https://houseofbread.com/ and for more information about franchising, please visit http://houseofbreadfranchise.com/ For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ. You can order a recipe book https://houseofbread.com/recipe-book/ Just to connect and be social, please find us here.  https://houseofbread.com/social-2/ If you have questions or comments, please email sheila@houseofbread.com.  She will personally respond to your email. Lastly, 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/

Show Notes. In this episode, Sheila describes how to make the number one favorite at House of Bread: 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. 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.

In this episode, everything from kneading, shaping, scoring, baking, cooling and slicing your own homemade loaf is covered.   You can subscribe to the podcast here. https://plinkhq.com/i/1525951683?to=page For some useful tutorials on how to knead, and how to tell when you get to that "good" dough stage please visit our Utube site https://www.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ/videos For more information about House of Bread, please visit https://houseofbread.com/ and for more information about franchising, please visit http://houseofbreadfranchise.com/ You can order a recipe book https://houseofbread.com/recipe-book/ Just to connect and be social, please find us here.  https://houseofbread.com/social-2/ If you have questions or comments, please email sheila@houseofbread.com.  She will personally respond to your email. Lastly, 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/

In this episode, Sheila explains the necessary equipment to start your bread making journey and eventually the type of equipment that would be nice to own as you advance in bread baking.   You can subscribe to the podcast here. https://plinkhq.com/i/1525951683?to=page For some useful tutorials on how to knead, and how to tell when you get to that "good" dough stage please visit our Utube site https://www.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ/videos For more information about House of Bread, please visit https://houseofbread.com/ and for more information about franchising, please visit http://houseofbreadfranchise.com/ You can order a recipe book https://houseofbread.com/recipe-book/ Just to connect and be social, please find us here.  https://houseofbread.com/social-2/ If you have questions or comments, please email sheila@houseofbread.com.  She will personally respond to your email. Lastly, 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/

In this episode, Sheila discusses the different type of flours used in baking breads, pastries and pizza doughs.   The episode explains why it is important to start with the right flour for each type of baked good.   You can subscribe to the podcast here. https://plinkhq.com/i/1525951683?to=page For some useful tutorials on how to knead, and how to tell when you get to that "good" dough stage please visit our Utube site https://www.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ/videos For more information about House of Bread, please visit https://houseofbread.com/ and for more information about franchising, please visit http://houseofbreadfranchise.com/ You can order a recipe book https://houseofbread.com/recipe-book/ Just to connect and be social, please find us here.  https://houseofbread.com/social-2/ If you have questions or comments, please email sheila@houseofbread.com.  She will personally respond to your email. Lastly, 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/

Show notes: In this episode, Sheila reveals her motivation to leave the practice of law and open a bread bakery.  You can subscribe to the podcast here. https://plinkhq.com/i/1525951683?to=page For some useful tutorials on how to knead, and how to tell when you get to that "good" dough stage please visit our Utube site https://www.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ/videos For more information about House of Bread, please visit https://houseofbread.com/ and for more information about franchising, please visit http://houseofbreadfranchise.com/ You can order a recipe book https://houseofbread.com/recipe-book/ Just to connect and be social, please find us here.  https://houseofbread.com/social-2/ If you have questions or comments, please email sheila@houseofbread.com.  She will personally respond to your email. Lastly, 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/