Baking with House of Bread

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 Food Amazon.com : Shibolim White Whole Wheat Flour, 5lb (2 Pack) | Triple Sifted Flour | 100% Whole Grain | Certified Kosher : Grocery & Gourmet Food The recipe outlined is the Whole Wheat Oatmeal Raisin Cookie. 1 C softened butter unsalted preferred, 1.5 C of brown sugar. Cream in mixer or beat hard by hand. Add one egg, beat again, 1tsp vanilla and 2 Tablespoons of water beat again. Then add in a flour mixture that should be measured in a different bowl first. 1.5 cups of white whole wheat flour/gold flour. 1/2 tsp salt, 1 tsp of baking soda and 1 tsp of cinnamon. Beat for a couple of minutes then add in the oats 2 C, 1.5 C of raisins (or sub 3/4 C of chocolate chips and 3/4 C of walnuts), beat until just combined. Preheat oven to 350 degrees, bake 10-12 minutes until gold on outside and soft in the middle. Enjoy! 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 thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com . For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ

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 of sugar 1 Tablespoon of salt 1 tsp of marjoram, 1 tsp of thyme.Sourdough multi grain version 1 cup of warm water 2 packages or one and 3/4 tablespoons of active dry yeast 2 cups of unbleached bread flour. 1 cup wheat flour (gold or white wheat preferred) 1/2 cup of rye flour 1 cup of sourdough starter 1/4 cup of olive oil 1 Tablespoon of sugar 1 Tablespoon of salt 1 tsp of marjoram, 1 tsp of thyme Knead, proof for one hour in mixing bowl. Shape into well sprayed cookie sheets. Proof again for 20-30 minutes. Brush with olive oil, rosemary springs and rock salt of desired. Bake 425 oven for 20 minutes or until desired color. Italian Bread Dipper: 1 Cup of Extra Virgin Olive Oil-all olive oil in breads does not have to be extra virgin as you'll not be able to discern the difference for the extra cost. However, in dips always use extra virgin olive oil. 1/4 cup of balsamic vinegar (can use 1/3 or 1/2 cup if preferred) 2 Tablespoons of powdered garlic, 2 Tablespoons of dried basil. Options: 1/4 cup of parmesan cheese, and/or sundried tomatoes. For more information about Houseof 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 thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com . For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ .

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. Meanwhile-enjoy the art and science in Happy Baking! For more information about Houseof 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 thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com . For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ .

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 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 thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com . For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ . YesChat.ai PricingPlan $8, 16, 40.

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 flour 100 grams of whole wheat flour 100 grams of sourdough starter 390 grams of warm water 10 grams of salt After mixing add in 1/4 cup of Sesame Seeds and 3/4 cup Dried Cranberries during the stretch and fold. -Always cover your dough in the fridge, toplayer needs to stay moist, even air movement in a home fridge will dry out thetop of dough. -Preheat Dutch oven for welldeveloped crust and strong oven spring, (500 degrees 45 minutes Dutch ovenpreheat) drop oven to 450 to proceed with baking steps when Dutch Oven Preheatis complete. -Line the cloth in proofingbasket well with gold flour for overnight proof, absorbs slower than whitebread flower. -If you notice dough isstruggling to hold shape before baking, put dough with proofing basket 10minutes into freezer: This helps with oven spring, makes scoring easier,strengthens dough structure, begin baking process after dough is pulled fromfreezer. -Pay attention to startertemp, if you are looking to feed and have your starter ready for dough makingin 4-6 hours, you’ll want starter temp to maintain something closer to 80-84average, this helps with a healthy dough temp when mixing the dough and yeastactivity. -When the dough is beingmixed, we’re looking for gluten development and active fermentation in a warmenvironment — this builds structure and begins the rise as the wild yeast feedsand produces gas. When we put the dough into thefridge, we’re looking for slow fermentation and flavor development. The cold environment slows downyeast activity while allowing enzymes and beneficial bacteria to continueworking, which improves the dough’s complexity, strengthens the gluten, andenhances crust and crumb texture. It also makes the dough easier to handle andscore before baking. 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/. Just to connect and be social, please findus here. If you want to take your bakingto the next level visually, we have on line video full baking classes that canbe found here https://houseofbread.com/product-category/online-baking-class/

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 a level of shininess to the exterior. Links to where I purchased my Dutch oven. Amazon.com:EDGING CASTING Enameled Cast Iron Dutch Oven Pot With Lid, Dutch Oven forSourdough Bread Baking Round Pot Dule Handle, 6 Quart, Blue: Home & Kitchen Thanks for listening...happy baking! To best support this show, please subscribe to this podcast, share with another bread head, or make 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 thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com . For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ

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://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.

WATER = warm 2 C- may end up being more depending uponsourdough starter thickness. DARK or whole RYE FLOUR 2 ½ C WHOLE GRAIN wheat flour 2 C SOURDOUGH STARTER 1C Molasses ¼Cs YEAST 1Tablespoon dry yeast or 1 packet Mix, thick sponge, let sit for 1.5 hours Add WHITE BREAD FLOUR 2C with the salt below incorporated into it. SALT 1 T Knead for 8-10 minutes adjusting by adding in more whiteflour or water if needed, thicker denser dough than traditional breads but itshould hold shape, and start out very sticky and then the water will get absorbed. The whole grains take longerfor the water to absorb and rye is stickier than wheat. So, it should be messy at first. After you get a good dough, then add seeds. We use caraway and sunflower seeds. CARAWAY SEEDS 1T SUNFLOWER SEEDS 1/2C, 1T for the top. If you want a black bread then youcan add 2T of carmel color to the water. It doesn’t add any flavor, just plenty of blackness. Divide in two, and shape like a football, seam side down.Egg wash and add your seeds to the top. Let rest about 1/2 hour, then score down the middle and bake in a 400 degree oven for 25-30 minutes. Happy Baking! For more informationabout House of Bread, please visit https://houseofbread.com/ and for more information about franchising, please visithttps://houseofbreadfranchise.com/. Youcan order a recipe book https://houseofbread.com/recipe-book/. If you want to take your bakingto the next level visually, we have on line video full baking classes that canbe found here 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 sugar1 tsp of baking soda1 tsp of baking powder1 tsp of salt1 tsp of caraway seeds (optional)Measure out dry ingredients into a mixing bowl and mix them thoroughly together.¼ cup of cold butterCube 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 eggsWhisk 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.

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 melted 1/2 cup of sugar 1 1/2 Tablespoons of salt 2 large eggs at room temperature Filling: COCOA-2 T SALT-pinch CHOCOLATE SYRUP-1/2 C FLOUR=1/4 C SUGAR=1/4 C STREUSEL: COCOA 1T, PASTRY FLOUR ¾ C, SUGAR 3/4C, BUTTER 1/3C. Other versions: Almond Filling 1 can (8 ounce size) almond paste 1/4 cup ground blanched almonds 4 tablespoons unsalted butter, softened 1 tablespoon sugar 1 egg Cheese Babka Filling 1 1/2 cup dry cottage cheese or ricotta 1/3 cup sugar 1 1/2 tablespoon sour cream 1 1/2 tablespoon flour 1 egg 1 lemon, grated zest only 1/2 teaspoon vanilla extract 3 tablespoons currants, plumped in 2 tablespoons rum or cognac for 1/2 hour Thanks for listening and here is a video for the shaping. https://youtube.com/shorts/SM2EPU3iGM0?si=7J1E98_ssSV3PArb 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 . Here is a Utube video link https://youtube.com/shorts/SM2EPU3iGM0?si=x07AJ5FRzXSrvnzm

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 it all depends. 5. Just as all environments are different producing different fermentation times, same with ovens. They produce variations in the product while baking at the same temperture setting. Focus effort on getting the product properly baked. Have fun and relax you’ll get it right and above all else make sure you are Happy Baking! Sheila Please subscribe to this podcast, and share with your friends on social media. To purchase the House of Bread recipe book, take an on line baking class or purchase a box of fresh bread, please visit eStore If you’d like more information about House of Bread, please visit www.houseofbread.com . For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ .

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

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 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

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 baking class of choice or a download pdf version of my recipe book. GLUTEN FREE VEGAN BLUEBERRY WALNUT COFFEE CAKE 1. CREATE THE FLAX EGG MIXTURE. GRIND 1 CUP OF FLAX SEEDS IN A VITAMIX BLENDER ALONE BEFORE ADDING IN THE WATER. 2. PUT GROUND FLAX SEEDS IN A LARGE PASTRY MIXING BOWL AND ADD 2 1/2 CUPS OF WATER, MIX TOGETHER WITH YOUR HAND. LET SIT FOR 15 MINUTES. 3. CREATE WALNUT BUTTER. PUT 6 1/2 CUPS OF WALNUTS ON A SHEET PAN. BAKE FOR 10 MINUTES. 4. PUT 1/2 CUP OF CANOLA OIL AND 1/2 CUP OF WATER WITH WALNUTS IN A FOOD PROCESSOR. MIX TOGETHER. 5. ADD 3 CUPS OF THE WALNUT BUTTER MIXTURE TO THE FLAX SEED BOWL. THERE WILL BE REMAINING WALNUT BUTTER LEFT OVER FOR THE TOPPING. ADD THE FOLLOWING INGREDIENTS TO THE BOWL. MIX ALL INGREDIENTS TOGETHER UNTIL INCORPORATED. VANILLA 1 T BAKING SODA ¾ T BAKING POWDER 1 T SALT 1 T BROWN SUGAR 1 CUP WHITE SUGAR 2 CUPS 7. ADD 4 CUPS OF GLUTEN FREE FLOUR THAT HAS XANTHAN GUM. WE RECOMMEND BOBS RED MILL ONE TO ONE FLOUR. MIX TOGETHER. 8. ADD 1 CUP OF BLUEBERRIES AND PUT IN A WELL SPRAYED SHEET PAN. 9. MAKE TOPPING. USE THE REMAINDER OF THE WALNUT BUTTER AND ADD 1/2 CUP OF OATS AND 1 CUP OF BROWN SUGAR. COMBINE FOR A STREUSEL TOPPING THAT YOU PUT ON TOP. Amazon.com : Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4) : Grocery & Gourmet Food Cheaper at webrestaurant but check the shipping costs. Bob's Red Mill 4 lb. Gluten-Free 1-to-1 Baking Flour (webstaurantstore.com) 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 . 10. BAKE AT 350 DEGREES FOR ABOUT 60 MINUTES UNTIL INTERNAL TEMPERATURE REACHES 200 DEGREES OR FIRM ON TOP.

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 butter softened 3 cups of white sugar 4 eggs add one at a time beating after each egg is added. 2 tsp of pure vanilla, beat it in. Then add in the flour mixture until you have a smooth dough. Round into dough balls and then roll in the below mixture. Coating: 1 cup of white sugar 2 Tablespoons of ground cinnamon Bake at 350 degrees for 10-15 for smaller sized cookies and 15-20 minutes for larger sized cookies. Should take out when the cookies are slightly golden around the edges. Keep in mind, the cookies continue to bake for a couple of minutes while cooling on the pan. Thus, take them out of the oven before you think they are finished baking. Thank you for listening and 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 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

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 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 .

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 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 .

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 .

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.