Baking with House of Bread

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...

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...

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...

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...

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...

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 opportun...

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...

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 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...

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...

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...

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 opportun...

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...

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...

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...

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...

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...

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...

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 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...

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 opportun...

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, 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 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...

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...