Baking with House of Bread

House of Bread
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A podcast dedicated to the craft of baking delicious and wholesome bread brought to you by House of Bread founder and CEO, Sheila McCann.

  1. 19. Juni

    Baking pastries with the right kind of 100% whole wheat flour. My favorite cookie recipe-oatmeal raisin.

    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 FoodAmazon.com : Shibolim White Whole Wheat Flour, 5lb (2 Pack) | Triple Sifted Flour | 100% Whole Grain | Certified Kosher : Grocery & Gourmet FoodThe 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

    12 Min.

  2. 17. Mai

    Sourdough Multi Grain Focaccia with Italian Bread Dipper recipe

    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.

    21 Min.

  3. 13. Jan.

    Art and Science involved in making a recipe a sourdough version

    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.

    17 Min.

  4. 22.10.2025

    Using artificial intelligence to boost your baking skills.

    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.

    20 Min.

  5. 24.09.2025

    Anthony, shares his tips for home bakers and his very own Sourdough Cranberry Sesame Seed recipe

    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/

    49 Min.

  6. 14.06.2025

    Baking with a Dutch oven

    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

    19 Min.

  7. 10.05.2025

    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/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.

    21 Min.

  8. 30.03.2025

    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 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/

    15 Min.
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Info

A podcast dedicated to the craft of baking delicious and wholesome bread brought to you by House of Bread founder and CEO, Sheila McCann.

Informationen

  • Erstellt von
    House of Bread
  • Jahre aktiv
    2020 - 2026
  • Folgen
    97
  • Bewertung
    Unbedenklich
  • Copyright
    © House of Bread

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