Baking with House of Bread podcast | Listen online for free

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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://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/UCXH5NgT8vpnAuSuZN5AxEQQDRIES4 cups white pastry or all-purpose flour1/3 cup of sugar1 Tablespoon and 1 tsp of baking powder1 ½ teaspoon of saltMix flour, sugar, baking powder and salt in large mixing bowl. Set aside.½ cup cold ButterCube 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.WETS5 Eggs¾ 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 cinnamon2. Vanilla raisin: Add to eggs real vanilla extract 2 Tablespoons, 1 1/2 cups raisins.3. Blackberry: 1 1/2 cups fruit4. 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.
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21:27
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 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 1TSUNFLOWER 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/
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14:33
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 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.
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15:14
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 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 Filling1 can (8 ounce size) almond paste1/4 cup ground blanched almonds4 tablespoons unsalted butter, softened1 tablespoon sugar1 egg Cheese Babka Filling1 1/2 cup dry cottage cheese or ricotta1/3 cup sugar1 1/2 tablespoon sour cream 1 1/2 tablespoon flour1 egg1 lemon, grated zest only1/2 teaspoon vanilla extract3 tablespoons currants, plumped in2 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
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12:26
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 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.
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21:17