Baking with House of Bread
Baking with House of Bread is a podcast about the craft of making delicious and wholesome bread. It is hosted by Sheila McCann, founder and CEO of House of Bread. Episodes explore baking techniques, recipes, and the ingredients that go into good bread. The show offers practical guidance for home bakers and bread enthusiasts.
Episodes
Baking pastries with the right kind of 100% whole wheat flour. My favorite cookie recipe-oatmeal raisin.
The episode explains the best whole wheat flour to use when making pastries, or the best combination of whole wheat flours for making bread. White whole wheat flour or previously referred to as gold whole wheat flour-the spring wheat that is lighter and best for use in pastries. Amazon.com : Wheat Montana Prairie Gold 100% Whole Wheat Flour (Pack of Two – 5 Lb. Bags) : Grocery & Gourmet F
Sourdough Multi Grain Focaccia with Italian Bread Dipper recipe
The traditional focaccia transformed into a sourdough multi grain version. Either way, both versions of focaccia pair well with the Italian Bread dipper. Perfect to bring to your next party! The traditional recipe: 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. 1/4 cup of olive oil 1 Tablespoon o
Art and Science involved in making a recipe a sourdough version
Creating a Sourdough Multi Grain Focaccia version from a standard focaccia recipe. The science behind adding in sourdough starter and what ingredients to adjust by the art of baking by feel, taste and texture. Sheila describes the journey of the first valent attempt that resulted in a solid delicious product but not perfect. More to come on the journey to a solid home-based recipe. Meanwh
Using artificial intelligence to boost your baking skills.
Sheila reviews BakeGBT top ten baking tips. Some right on, some way off. In the end, there are no AI hacks for gaining the best knowledge through the experience of baking bread! That's why we are better off just baking! ChatBakeGPT To subscribe to this podcast, please go here. For more information about House of Bread,please visit www.houseofbread.com. To purchase the House of Bre
Anthony, shares his tips for home bakers and his very own Sourdough Cranberry Sesame Seed recipe
The baker at House of Bread Anthony, shares his own recipe and the process of how to make, mix, stretch, fold, and use the Dutch Oven. 350 grams of white bread flour100 grams of whole wheat flour 100 grams of sourdough starter390 grams of warm water10 grams of saltAfter mixing add in 1/4 cup of Sesame Seeds and 3/4 cupDried Cranberries during the stretch and fold. -Always cover your dough in the
Baking with a Dutch oven
I recommend baking in a Dutch oven for every home baker desiring to bake hard crusted breads. It is just the easiest way to add steam to the bake, and you really don't add anything as a Dutch oven with a lid captures the natural moisture coming off the dough. Moisture in the oven during the beginning part of baking allows your bread to rise fully, deepens the crust color, and finally, adds
Scones, a perfect gift for a mom, or treat yourself.
Scones: the breakfast staple and perfect to bake for mom. Get that perfect flaky rich buttery flavor. Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseof
German Schwarz Brot or German Rye
WATER = warm 2 C- may end up being more depending uponsourdough starter thickness.DARK or whole RYE FLOUR 2 ½ CWHOLE GRAIN wheat flour 2 CSOURDOUGH STARTER 1CMolasses ¼Cs YEAST 1Tablespoon dry yeast or 1 packetMix, thick sponge, let sit for 1.5 hours Add WHITE BREAD FLOUR 2C with the salt below incorporated into it. SALT 1 TKnead for 8-10 minutes adjusting by
Irish Soda Bread, bring a little luck to the table on St. Patrick's Day
The luck of the Irish, wasn't about their cuisine but rather the propensity for miners of Irish decent during the gold rush to strike it rich. At House of Bread, we added our "lucky" ingredients to Irish Soda Bread to make one feel lucky to enjoy. Traditional Irish Soda Bread is made with flour, baking soda, soured milk, and salt-that's edible but just doesn't taste very good. At House of Bre
Chocolate Babka
Chocolate Babka. Easy to make, use Challah dough, fill, cut twist, top, bake and deliciousness awaits.
Challah recipe:
(two medium sized loaves)
2 1/2 cups of warm water (approximately 100 degrees)
2 packages or one and 3/4 Tablespoons of active dry yeast
6 cups of unbleached flour (approximately 1 1/2 pounds)
1 1/2 cups of whole-wheat flour
1/2 cup of butter that is very soft but not me
Top Five bread baking strategies that helped elevate my baking from flavorless bricks to beautiful delicious loaves.
Happy New Year!
1. Embrace the fact you will have failures, and it is all part of the journey.
2. While embracing the learning curves you still
want to set yourself up for success by using the right type of flour.
3. Recognize the correct moisture content needed to
produce a loaf of bread.
4. Understand it is not an exact science and embrace the fact that there is no set rising time as
Stollen, the German Christmas loaf
Show Notes: STOLLEN Two loaf yield.
I know I said I was Irish in my intro, I’m also half German. My Grandma McCann was German and her Stollen, was delicious. The bread is shaped like how you would wrap a baby in a blanket. The baby would be Jesus. I don’t make this stuff up.
One day before you make the sponge and the fruit soak in two separate containers. Let sit out at room temperature.
SPONGE
Water, simply the most overlooked but one of the most important ingredients in baking.
Understanding the portion of water in bread baking, helps guide the baker in knowing how to shape the dough, proof the dough and bake it.
Want to learn about a particular subject, recipe or just a bread head idea for a podcast? Send me your ideas and if selected, I'll send you a pdf of my recipe book.
Happy Baking and happy Halloween! Sheila McCann
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podcast wit
Day of the Dead=El Dia De Los Muertos
Sheila covers how to make the calaveras skull type bread and the pad de muertos which are the more traditionally shaped loaves. The base is a sweet egg bread with a hint of citrus. The topping is festive as it is in celebration to honor the spirit of a departed loved one. We also have a Youtube channel that has short video on the bread found here https://youtu.be/QMS74rbSJ8E.
The base d
Guarantee deliciousness-blueberry walnut coffee cake that happens to be gluten free and vegan.
I know a long title, but I wanted you to pause on passing on this amazing recipe because it is both gluten free and vegan. I'm neither and this is one of the few pastries I eat on a regular basis due to the flavor, texture and how it makes me feel afterwards.
If you are willing to try making this and you don't love it, then email me sheila@houseofbread.com and I'll send you an online
Snickerdoodle Cookies
What's with the funny name and how to make one of the most popular cookies in the US.
SNICKERDOODLES
In a bowl mix the flour, salt
and baking powder and set aside.
5 1/2 cups of flour-pastry or
all purpose
1 tsp of salt
1 Tablespoon + 1 tsp of
baking powder
In the bowl of your electric
mixer or with a hand mixer, beat the butter and sugar together until smooth
about 5 minutes.
2 cups of
For better bread nail your second proof
While
proofing may be the most passive step in bread baking — you literally sit back
and wait — it’s also one of the most crucial. Most people focus on the first rise, while the second proofing stage of knowing when to put the dough in the oven is where I see more mistakes being made.
Be willing to make mistakes and master the second proof for Happier baking!
Thanks for listening-Sheila M
Buttermilk biscuits-perfect for strawberry shortcake or biscuits and gravy
Strawberry season on the Central Coast of California means strawberry shortcake for dessert! These biscuits are semi-sweet and can be used for biscuits and gravy too.
· 2 cups all-purpose flour
· 2.5 teaspoons baking powder
· 1/2 teaspoon salt
· 5 Tablespoons butter or 1/4C plus 1T butter, frozen·
. 3/4 cup buttermilk
· 3 Tablespoons honey
To purchase the 4 inch rings
Amazon.com: English
Salt
Next to flour of some type, salt is in all baking recipes. While extremely important, the type to get depends upon what type of baking you are doing. That being said, there is no reason to spend $12.95 on 15 oz of table salt unless you really like the jar.
Happy Baking,
Sheila McCann
Show Notes. In this episode,
Sheila covers dough formations, how to knead and tell when you got to the good
Kings Cake 2
I previously did an entire episode on King's Cake. This one offers tips from the McKinney Franchisee who is the queen of King Cake sales.
The cakes have a baby inside and are shaped like a big huge donut. For King Cakes, we frost than add the colored
sugars of yellow, purple and green. The
colors signify yellow/gold for power, green for justice and purple for
faith.
We use a pastry style
Triple Chocolate Bread
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 deg
What to package your bread in and where should you store it.
A discussion of two different types of bread categories, enriched and not enriched loaves. The general rules on best packaging, and storing options for the different types of breads.
Happy Baking Everyone!
Please subscribe and share this
podcast with another bread head. For
more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe bo
Panettone, the Italian Christmas Loaf, episode 20
In this episode, Sheila explains the similarities and differences from Stollen, the German Christmas bread, and Panetonne. After a review of the recipe, Sheila gives tips for easy recipe substitutions, and where to find the classic Panettone molds. Please subscribe and share this podcast with a fellow bread baking friend. For more information about House of Brea
Fermentation, proofing, rising.
How do you know if you have given your dough enough time to develop a good texture and flavor? Well it is not that easy, because there are so many variables that a set time cannot be given in a recipe. I give you some tips, but understand that the real answer reveals itself when the bread comes out of the oven. That's baking bread, and why it is still interesting to me because I can get it
Cranberry Orange Walnut-holiday quick bread
Welcome to episode sixteen of the Baking with House of Bread Podcast. In this episode, I am going to talk Cranberry Orange Walnut the quick bread, which is a zestier pound cake with an intriguing citrus and cranberry taste. If you are not a pie fan, then this loaf is a perfect holiday dessert loaf. The 2020 holidays are especially important to have comforting homemade baked
Halloween pies-the Berry Scary Pie and the Jack O'Lantern Pumpkin Pie
A delightful festive twist on the basic pie recipe of a mixed berry and pumpkin pie.
Pie Crust yield two crusts.
2 ½ cups of pastry flour
1 Tablepoon of granulated sugar
1 tsp of salt
1 cup of cold butter
½ cup of cold water.
Roll out the dough, take your pie pan and put it upside down on just cut about ½ inch around it u
Jack O' Lantern Pumpkin Pie for two pumpkin pies.
Mix in a bowl 2 eggs
Sourdough Morning Glory Muffins
Perfect use for your sourdough starter discard. Thanks for listening, and happy baking! Recipe at the end. Enjoy!
Please subscribe and share this podcast with another bread
head. To see our Utube video of making
Pumpkin Swirl, please go here https://youtu.be/5aheh5VSC8w For more information about House of
Bread, please visit www.houseofbread.com.
To purchase the House of Bread recipe boo
Apple Cinnamon Swirl-best French Toast bread ever!
I promise you that if you try this bread for your next French toast, you'll love it.
APPLE CINNAMON SWIRL
After the first rising of the Grandma's White dough, you will add the following:
¾ cup of Honey
1.5 Tablespoons of Cinnamon
1/2 cup of drained canned or fresh. Just any combination you prefer but no more than 1/2 cup for the Grandma's White recipe. That means, 1/4cup per l
Dutch Crunch or Tiger Bread
Super easy recipe that you put on top of a dough to add a special look and texture. Almost like magic or rather chemistry, your plain old loaves take on new look and texture.
I recommend using the Grandma's White Dough recipe that is covered in episode five.
Grandma’s White.
The recipe is the following:
1 1/2 cups of warm water (approximately 100 degrees).
2 packages or one and 3/4
Baking classes, should I go or should I stay? (anybody remember the Clash song?) And what about all the free content on Youtube?
Here is the series, hopefully you can join me in person or virtually. Either way, happy baking!
June 27th: Baking Basics - Grandma’s White, Cheese
Breads, Swirl Breads, and basic loaf shapes.
July 2nd: Whole Grain Bread-baking with 100% whole wheat
flours, cinnamon rolls and basic loaf shapes.
July 8th:
Sourdough Breads and Starters, with take home starter and instructions for care.
Ju
All things better with butter, as long as the butter is the right temp.
Cinnamon Honey Butter: 1/2 cup of room temperature butter, 1/2 cup of honey, 1/2 cup of powdered sugar, 1 tsp of cinnamon and 1/2 tsp of salt.
Savory Butter: 1 pound or two cups room temperature butter, 2 tsp each of granulated garlic, basil, dried onions, chives, dill, lemon juice and salt. Then 1 tsp of pepper.
Thanks for listening. Please share with a friend and/or write me a review. H
Let's all have our cake and eat it too!
I interview a friend who is an avid bike rider and cake maker. I realized after the interview, that I'm sticking with bread baking where you don't have to separate eggs, make a lemon curd, then the cakes, then cut them with a cake wire, then add the curd, then make and frost the actual cakes, putting it all together without having a cake slide. Oh, and they say learning to bake bread is ha
Hunny Bunnies, perfectly delicious table decoration and treat.
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 th
Interview with two House of Bread bakers share their experiences and offer tips.
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 h
Sugar, we know how sweet it is but where does it come from and how can we adjust the amount in recipes?
Sweeteners are one of the most important ingredients used in bakery foods. They serve many purposes, from adding sweetness to baked goods, providing structure, retaining moisture, contributing to crust color, extending shelf life and facilitating the fermentation process to being a whipping and creaming aid.
Suggestions to reduce, is do it bit by bit to avoid compromising texture and flavor
The life and times of owning a bakery during the holidays.
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....Happ
Gingerbread, the bread that tastes like Christmas.
Want your kitchen to smell like the holidays-then whip up some gingerbread to spice up your home. The recipe below will yield two loaves, allowing you to freeze one or give one away. Enjoy the season! Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of B
Turkey shaped Challahs, perfect for the Thanksgiving table.
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 un
Episode 66 Prairie, the new name for the native American woman bread.
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 seco
Pumpkin Bread, the quick bread
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 substi
Croutons. Transform stale bread into a tasty, crunchy salad topping, or just a scrumptious snack.
In an empty large salad size mixing bowl, add the below. Let the mixture soak in the olive Oil, while you cut the bread. Cut bread in strips one way, then across to make 1/2 inch cubes. The below recipe is designed for 1.5-2# of bread. All breads soak up the seasoned olive oil mixture differently, but you'll need a full large loaf. Or if you only have half of a loaf, then y
Chocolate chip cookies-moist, fluffy and bursting with chocolate flavor!
· 3⁄4cup white sugar
· 1cup brown sugar
· 1cup butter, slightly softened at room temperature 10-15 minutes
· 1tablespoon vanilla
· 2 eggs,
· 3cups all-purpose or pastry flour
· 3⁄4teaspoon baking soda
· 3⁄4teaspoon salt
· 3cups semi-sweet chocolate chips, or dark chips or bits and pieces
· 1cup walnuts, chopped or 1 cup pecans
DIRECTIONS
· Preheat oven to 350 degrees.
· Cream sugars and butter-unt
Customer types to expect in the bakery business. Some crazy, some particular, but all precious.
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
Strawberry Cream Cheese Braided Loaf
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 s
Modifying the baking process to fit time constraints.
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.ho
Taking care of your sourdough starter.
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 visi
Sourdough English Muffins
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 (
Lemon bars, a tart yet sweet lemony treat.
Preheat oven to 350 degrees.
Crust: combine together the flour butter, lemon zest and powdered sugar.
3 ¾ cups of white pastry or all-purpose flour
1 ¾ cups plus 2 Tablespoons of butter softened (not melted but softened) it will be too thin brittle if it is melted.
1 1/2 cups plus 2 Tablespoons of powdered sugar
1 lemon zested. Zester, cheese grater works, paring knife, just want to remove the out
Traditional French Baguettes
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
Sprouted Grain, not to be baked like Ezekiel did in the Bible.
To sprout or not to sprout? Why not, as it is pretty consistent that adding some sprouts to your diet is good for you and you don't need to bake over any dung. The soaking and sprouting process enriches the wheat, which in turn ups the levels of nutrients and lowers carbohydrates. Sprouted grains are more easily digested, and the nutrients are better absorbed. 7 Great Reasons to
Seven Heavenly Virtues for baking, business and life.
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.
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Croissants, a flaky buttery treat!
I covered a double recipe for 48 croissants in the episode. I'm including a more home based size that will yield 24 croissants.
Step One
1 # 8 0z or 5 1/2 cups of white bread flour
1/2# of cold butter or 1 cup
1 Tablespoon of Salt
2 1/2 cups of cold water.
MIx the flour and butter until it looks like cornmeal. Add the salt to the water, stir well, then add it to the flour/butter
Cranberry Orange Holiday dinner rolls or bread
There is something special about the combination of orange and cranberry. This dough is bursting with both, which is why we call it orange cranberry burst. These are the dinner rolls on my table for the holidays. We also make French toast out of the loaves of orange cranberry burst, that makes breakfast the start of the holiday festivities. Show Notes: Please su
Pumpkin Sourdough
The pumpkin twist on the sourdough is perfect for the fall season. I suggest dividing the dough into two, shaping round and then adding an egg wash with a cinnamon stick in the middle. Cinnamon sticks can be found here Amazon.com : Yamees Cinnamon Sticks - 2 3/4" Length - 1 Pound (8 Oz Each) - 2 Pack of Cinnamon Sticks - Bulk Spices : Grocery & Gourmet Food Right before baking, score from top to
Pumpkin Swirl, the yeasted version.
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
Autumn Apple Pecan Quick Bread
Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportuni
Spelt Bread, a nutritionally dense delicious loaf that is great for people who are gluten sensitive.
Even though Spelt is recommended for gluten sensitive folks, I love it and I also love gluten! So, give it a try even though you may be just fine with the natural amount of gluten in breads. I always try to add it tastes great, because I know we don't want to eat okay bread, just because it is healthy. I promise this loaf is both good for you and good tasting.
This is
Interview with a home baker who took her hobby to the next level with a cottage license enabling her to sell her home baked goods. Episode 47
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, M
Ancient Grains, what are they and their purported health benefits. Episode 46
Ancient Grains have become the buzz words in marketing. In this episode, Sheila tries to define Ancient Grains, even though there is no actual definition by regulation or science. Further discussion about the evolution of grains today, and how to incorporate them in your home baking.
Evolution of Wheat - Selective Breeding Crops (google.com)
What Are Anci
Potato Rosemary Bread
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 who
What's it like to go from home baking to commercial baking-interview with McKinney franchisees.
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
Peanut Butter Cookies, easy to make and universally appreciated by all peanut butter lovers.
Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportuni
Cheddar Cheese Beer Bread. Episode 42
Thank you for listening, the recipe is below. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit 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 B
Fruit Pies, a perfect summer treat! Episode 41
SHOW Notes:
In this episode, Sheila covers pie baking, with recipes for fruit pies and various topping options.
To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, p
Lemon Bread
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 b
Artisan Hard Crusted Sourdough
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 w
Buttermilk Bran Muffins, a nutritional powerhouse and they are an incredibly delicious way to start the day!
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, gol
Foccacia-a delicious Italian bread that can be used as a side to many entrees, a solid base for pizza or as a sandwich bread.
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 spinac
Hot Cross Buns, celebrate Good Friday with a little sweet and a bit of spice-all deliciously rolled up.
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 sw
Easter Bread, Pane di Pasqua.
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 th
Killer Brownies
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 opportuni
Ciabatta, the Italian slipper bread. Episode 32
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.co
Bagels, the boiled dough with a hole.
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 brea
Chocolate Zucchini Bread, perfect for Valentine's Day or really-any day is better with chocolate!
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.
Troubleshooting lower hydration pan breads. Episode 28
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
Blueberry muffins and why this recipe should be in your baking arsenal.
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 foun
Gluten Free Yeasted Loaves: Traditional, Garden Herb, Seeded and Cinnamon Swirl. Episode 26
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
King's Cake with versions for Mardi Gras or Three King's Day-that are fit for a king! episode 25.
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 p
Healthy Harvest Grain-a whole grain seeded sandwich loaf. Perfect for your New Year's resolutions.
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
The business of baking-will people buy your baked goods? Episode 23
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 abo
