Baking with House of Bread

· 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

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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.

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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.

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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.

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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.

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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.

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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/

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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. --- Send in a voice message: https://anchor.fm/house-of-bread/message

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.

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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.

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