Baking with House of Bread

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.

·2cupsall-purpose flour

·2.5teaspoonsbaking powder

·1/2 teaspoonsalt

·5Tablespoonsbutter or 1/4C plus 1T butter, frozen· . 3/4cupbuttermilk

·3Tablespoonshoney

To purchase the 4 inch rings Amazon.com: English Muffin Rings,10PCS Double Rolled Stainless Steel Crumpet Tart Rings 4 inch for Baking,Muffin Ring,Cooking Rings for Baking with Silicone Brush for Kitchen Baking Muffin : Home & Kitchen Happy Baking!

Sheila McCann

To subscribe to this podcast, please go here. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

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Next to flour of some type, salt is in all baking recipes. While extremely important, the type to get depends upon what type of baking you are doing. That being said, there is no reason to spend $12.95 on 15 oz of table salt unless you really like the jar.

Happy Baking,

Sheila McCann

Show Notes. In this episode, Sheila covers dough formations, how to knead and tell when you got to the good dough stage. Also, bread shaping tips, proofing dynamics, scoring cleanly, baking properly, bread cooling and slicing. To subscribe to this podcast go here. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

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I previously did an entire episode on King's Cake. This one offers tips from the McKinney Franchisee who is the queen of King Cake sales.

The cakes have a baby inside and are shaped like a big huge donut. For King Cakes, we frost than add the colored sugars of yellow, purple and green. The colors signify yellow/gold for power, green for justice and purple for faith.

We use a pastry style sweet dough, which is rich and dense. Not really cake like more bread like in texture.

½ cup of honey

3 cups of white flour bread flour

1 cup of whole wheat flour bread flour

1Tablespoon of salt

1 Tablespoon of vanilla

2 Eggs

¼ cup of butter softened

2 packages of yeast or 1 ¾ Tablespoon of dried yeast.

1 ½ cups of milk warmed

Make the dough into a long rope like shape much like you would for a baguette. Flatten out the roll, and put brown sugar and a cinnamon mixture in the middle.

1 cup of brown sugar

1 Tablespoon of cinnamon

Bake for approximately 30-35 minutes until the bread reaches 180 degrees.

With a pastry brush, paint on a layer of powdered sugar and water.

1 cup of powdered sugar

Add a tablespoon of water at a time to get a runny pancake batter consistency.

The frosting is thin and used to help the colored sugars stick to the loaf. Sprinkle each segment liberally with yellow, green and then purple sugars. You alternate each color.

Colored sugar. Place a cup of white sugar into a plastic bag and add a drop or two of food color. Seal the bag shut and shake the bag until the color is evenly distributed. Keep adding food color if needed to get the desired brightness.

Place the sheet in the middle of the pre-heated oven for 30-35 minutes. Check to see if the loaf has baked long enough by taking the temperature of the dough in the middle of the loaf, and it should reach 180 degrees. Place on a wire rack and let cool for 15-20 minutes before frosting and adding the sugars.

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A discussion of two different types of bread categories, enriched and not enriched loaves. The general rules on best packaging, and storing options for the different types of breads.

Happy Baking Everyone!

Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

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How do you know if you have given your dough enough time to develop a good texture and flavor? Well it is not that easy, because there are so many variables that a set time cannot be given in a recipe. I give you some tips, but understand that the real answer reveals itself when the bread comes out of the oven. That's baking bread, and why it is still interesting to me because I can get it wrong. There is no such thing as a master baker, because no one rules the dough-you can only shape it, feel it watch it and hope for the best. Happy Baking!

Please subscribe to this podcast for automatic access to new episodes. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

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

Please subscribe and share this podcast with another bread head. To see our Utube video of making Pumpkin Swirl, please go here https://youtu.be/5aheh5VSC8w For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

SOURDOUGH MORNING GLORY MUFFINS

SMALL (6) MEDIUM (12)

1. MIX DRY INGREDIENTS AND SET ASIDE.

PASTRY FLOUR 1 CUP 2 CUPS

GOLD FLOUR 1 CUP 2 CUPS

SALT ½ TSP 1 TSP

CINNAMON 1 tsp 2 tsp

BAKING SODA ½ TSP 3/4 TBSP

BAKING POWDER ½ TBSP 1 TBSP

2. ADD REMAINING INGREDIENTS TO THE DRIES AND MIX GENTLY WITH HANDS. DO NOT OVER MIX OR HANDLE BATTER ROUGHLY OR THE MUFFINS WILL BE TOUGH.

BUTTERMILK 1 CUP 2 ¼ CUPS

sourdough starter ½ CUP 1 CUP

EGGS 2 3

3. ADD THE WALNUTS, CARROTS, CRANBERRIES CUT UP DATES OR APRICOTS AND MIX JUST UNTIL COMBINED.

DATES OR APRICOTS 1/2 C 1 CUP

CRANBERRIES 1/2 C 1 CUP

walnuts ½ c 1 CUP

carrots (OPTIONAL) ¼ c ½ CUP

4. USING AN ICE CREAM SCOOP, DISH THE BATTER INTO WELL-SPRAYED MUFFIN TINS.

5. BAKE AT 350° FOR 30 MINUTES.

HONEY ½ CUP 3/4 CUP

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I promise you that if you try this bread for your next French toast, you'll love it.

APPLE CINNAMON SWIRL

After the first rising of the Grandma's White dough, you will add the following:

¾ cup of Honey

1.5 Tablespoons of Cinnamon

1/2 cup of drained canned or fresh. Just any combination you prefer but no more than 1/2 cup for the Grandma's White recipe. That means, 1/4cup per loaf.

Follow the exact recipe for the Grandma's white loaf in episode 5, but you want to add 1/2 cup of dried apples into the water that will be going into the mix.

After the first hour and half of rising, spread the dough out flat about an inch or two thick as if you were going to shape rectangular pizza dough. Spread the swirl mixture evenly on top of the dough. Roll up the dough as if you were rolling up a sleeping bag, and then chop away! Chop the dough and apples until you have large marshmallow size pieces. Toss the dough in the honey mixture on the table so all pieces are coated. Only fill your pan approximately ¾ full to avoid spillage in your oven.

Note: Try the original recipe first because it is simply delicious. Later you can vary the recipe by adding raisins or dates to the swirl filling.

Thanks for listening, and happy baking!

Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

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Super easy recipe that you put on top of a dough to add a special look and texture. Almost like magic or rather chemistry, your plain old loaves take on new look and texture.

I recommend using the Grandma's White Dough recipe that is covered in episode five.

Grandma’s White. The recipe is the following:

1 1/2 cups of warm water (approximately 100 degrees).

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

4 cups of unbleached bread flour. Note the recipe requires bread flour, not all purpose flour.

1/4 cup of honey. 1 tablespoon of salt.

After the second shaping and before going in the oven add the below as a thick paste.

DUTCH CRUNCH for six sandwich hoagie style rolls.

2 T Sugar

6T white rice flour

1 T Active dry yeast

¼ tsp. Salt

1tsp canola oil

1/3 cup of warm water.

Happy Baking, Sheila

For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

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Here is the series, hopefully you can join me in person or virtually. Either way, happy baking!

June 27th: Baking Basics - Grandma’s White, Cheese Breads, Swirl Breads, and basic loaf shapes.

July 2nd: Whole Grain Bread-baking with 100% whole wheat flours, cinnamon rolls and basic loaf shapes.

July 8th: Sourdough Breads and Starters, with take home starter and instructions for care.

July 21st: Flat Breads, to include Focaccia, Pita and Pizza dough.

July 25th: Gluten free loaves, quick breads and cookies.

August 8th: Artisan Breads – Ciabatta & French Breads

Private Classes: Any subject 3 hours for $300 plus $20 materials fee per person that includes take home breads-max 8. Party classes of Baking Basics last 2 hours $200 and $20 materials fee up to 16.Perfect for child birthday parties, company team building or just friends that want to make some bread and maybe drink some wine/beer together too!

To subscribe to this podcast, please go here. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

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Cinnamon Honey Butter: 1/2 cup of room temperature butter, 1/2 cup of honey, 1/2 cup of powdered sugar, 1 tsp of cinnamon and 1/2 tsp of salt.

Savory Butter: 1 pound or two cups room temperature butter, 2 tsp each of granulated garlic, basil, dried onions, chives, dill, lemon juice and salt. Then 1 tsp of pepper.

Thanks for listening. Please share with a friend and/or write me a review. Happy baking!

For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

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