Baking with House of Bread – Details, episodes & analysis

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

Welcome to episode sixteen of the Baking with House of Bread Podcast. In this episode, I am going to talk Cranberry Orange Walnut the quick bread, which is a zestier pound cake with an intriguing citrus and cranberry taste.   If you are not a pie fan, then this loaf is a perfect holiday dessert loaf.   The 2020 holidays are especially important to have comforting homemade baked goods that will lift your spirits of you and your loved ones.   I  hope you enjoy the season for all the many reasons.  

Show Notes: 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.

https://rockymountainspice.com/for the dehydrated lemon zest.

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

2 ¼ 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 buttermilk

¾ cup of canola oil. May substitute vegetable or olive oil.

¼ cup of orange juice

1 Tablespoon of orange extract

One cup of fresh cranberries. May substitute dried cranberries that are hydrated well.

½ cup of walnuts.

Citrus zester on Amazaon. https://www.amazon.com/Deiss-Citrus-Zester-Cheese-Grater/dp/B0738C7RXF/ref=sr_1_1_sspa?dchild=1&keywords=citrus+zester&qid=1605573255&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyODlYNUoxUVI2SVBWJmVuY3J5cHRlZElkPUEwMzY4NDU5SDhZSkdEVkQ0R0wmZW5jcnlwdGVkQWRJZD1BMDQ2OTg5NUQyMlREWTNQUkxLTiZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

A delightful festive twist on the basic pie recipe of a mixed berry and pumpkin pie. 

Pie Crust yield two crusts.

2 ½ cups of pastry flour

1 Tablepoon of granulated sugar

1 tsp of salt

1 cup of cold butter

½ cup of cold water.

Roll out the dough, take your pie pan and put it upside down on just cut about ½ inch around it u

Jack O' Lantern Pumpkin Pie for two pumpkin pies.

Mix in a bowl 2 eggs and 1½ cups milk, can be whole or skim. Can also substitute nut milks.

Add in 15 oz. of pumpkin puree. Note, not pumpkin pie filling that may come in a can. You can also make your own pumpkin, which I discussed in my pumpkin bread podcast.

Mix thoroughly the ingredients, and then in a separate container mix the following:

½ cup white sugar, ½ tsp. salt, 1 tsp ginger, ½ tsp. nutmeg, ½ tsp cinnamon.

Then combine the ingredients.

Pour into the pie shells.

Bake 80 minutes at 350 degrees, and take the internal temperature of the pie and it should get to 175 degrees, and we go a little over as many people assume the pie isn’t done if it jiggles too much, but that’s the temp the internet says pie is done. That being said, I like it to be 180 degrees.

While the pie is still hot add the Jack O'Lantern look.  

In a microwave safe container, 1/2 cup of chocolate chips with a Tablespoon of butter and microwave for 1-2 minutes until melted.  Put in a small plastic bag, cut the end off one tip to allow you to draw in about an inch chocolate triangles for the eyes, nose, and then triangles alternating for the mouth.  Please visit the Pumpkin Pie Jack O’lantern short video on Youtube. https://youtu.be/P9kw2Xb5Hyc

For one Berry Scary Pie,

Mix 3/4 c. granulated sugar 

1/2 c. pastry flour 

½ tsp. ground cinnamon 

¼ tsp of salt

Then toss in 4 cups of fruit, I recommend 2 cups of blueberries and 2 cups of raspberries.  If you are using frozen, then thaw the fruit and drain.  Place in pie shell and cover your pie as usual with the other pie dough. Then you cut 8 slits about a couple of inches long so that it looks like there is a swampy. Then the hand is coming out of the pie.

Make your fingers, with also a big thumb. Use a blueberry and smash it into the dough tip. Four fingers lined up together that are coming out of the pie, then add the thumb coming in where a thumb would be if the hand was coming out of the pie-across from the ring finger. Egg wash and bake for 80 minutes, until crust is golden and internal temp reaches past 180 degrees.

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.

Perfect use for your sourdough starter discard. Thanks for listening, and happy baking! Recipe at the end. Enjoy!

Please subscribe and share this podcast with another bread head.   To see our Utube video of making Pumpkin Swirl, please go here https://youtu.be/5aheh5VSC8w 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. 

SOURDOUGH MORNING GLORY MUFFINS

                                             SMALL (6)            MEDIUM (12)                  

1.     MIX DRY INGREDIENTS AND SET ASIDE.

PASTRY FLOUR                       1 CUP                         2 CUPS     

GOLD FLOUR                            1 CUP                         2 CUPS     

SALT                                            ½ TSP                         1 TSP       

CINNAMON                               1 tsp                           2 tsp

BAKING SODA                          ½ TSP                         3/4 TBSP     

BAKING POWDER                   ½ TBSP                      1 TBSP

2.     ADD REMAINING INGREDIENTS TO THE DRIES AND MIX GENTLY WITH HANDS. DO NOT OVER MIX OR HANDLE BATTER ROUGHLY OR THE MUFFINS WILL BE TOUGH.

BUTTERMILK                           1 CUP                         2 ¼ CUPS                   

sourdough starter                 ½ CUP                        1 CUP      

EGGS                                           2                                  3

3.     ADD THE WALNUTS, CARROTS, CRANBERRIES CUT UP DATES OR APRICOTS AND MIX JUST UNTIL COMBINED.

DATES OR APRICOTS             1/2 C                           1  CUP

CRANBERRIES                         1/2 C                           1  CUP

walnuts                                      ½ c                              1 CUP

carrots  (OPTIONAL)            ¼ c                              ½ CUP

4.     USING AN ICE CREAM SCOOP, DISH THE BATTER INTO WELL-SPRAYED MUFFIN TINS.

5.   BAKE AT 350° FOR 30 MINUTES.

HONEY                                       ½ CUP                        3/4 CUP                                                     

I promise you that if you try this bread for your next French toast, you'll love it.

APPLE CINNAMON SWIRL

After the first rising of the Grandma's White dough, you will add the following:

¾ cup of Honey

1.5 Tablespoons of Cinnamon

1/2 cup of drained canned or fresh. Just any combination you prefer but no more than 1/2 cup for the Grandma's White recipe. That means, 1/4cup per loaf.

Follow the exact recipe for the Grandma's white loaf in episode 5, but you want to add 1/2 cup of dried apples into the water that will be going into the mix.

After the first hour and half of rising, spread the dough out flat about an inch or two thick as if you were going to shape rectangular pizza dough. Spread the swirl mixture evenly on top of the dough. Roll up the dough as if you were rolling up a sleeping bag, and then chop away! Chop the dough and apples until you have large marshmallow size pieces. Toss the dough in the honey mixture on the table so all pieces are coated. Only fill your pan approximately ¾ full to avoid spillage in your oven.

Note: Try the original recipe first because it is simply delicious.  Later you can vary the recipe by adding raisins or dates to the swirl filling.

Thanks for listening, and happy baking!

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.    

Super easy recipe that you put on top of a dough to add a special look and texture. Almost like magic or rather chemistry, your plain old loaves take on new look and texture.

I recommend using the Grandma's White Dough recipe that is covered in episode five.

Grandma’s White.   The recipe is the following:

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.  Note the recipe requires bread flour, not all purpose flour.   

1/4 cup of honey.  1 tablespoon of salt. 

After the second shaping and before going in the oven add the below as a thick paste.

DUTCH CRUNCH for six sandwich hoagie style rolls.

2 T Sugar

6T white rice flour

1 T Active dry yeast

¼ tsp. Salt

1tsp canola oil

1/3 cup of warm water.

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.    

Here is the series, hopefully you can join me in person or virtually. Either way, happy baking!

June 27th:       Baking Basics - Grandma’s White, Cheese Breads, Swirl Breads, and basic loaf shapes.

July 2nd:  Whole Grain Bread-baking with 100% whole wheat flours, cinnamon rolls and basic loaf shapes. 

July 8th: Sourdough Breads and Starters, with take home starter and instructions for care. 

July 21st:  Flat Breads, to include Focaccia, Pita and Pizza dough. 

July 25th: Gluten free loaves, quick breads and cookies. 

August 8th: Artisan Breads – Ciabatta & French Breads

Private Classes: Any subject 3 hours for $300 plus $20 materials fee per person that includes take home breads-max 8. Party classes of Baking Basics last 2 hours $200 and $20 materials fee up to 16. Perfect for child birthday parties, company team building or just friends that want to make some bread and maybe drink some wine/beer together too!

 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.    

Cinnamon Honey Butter: 1/2 cup of room temperature butter, 1/2 cup of honey, 1/2 cup of powdered sugar, 1 tsp of cinnamon and 1/2 tsp of salt.

Savory Butter: 1 pound or two cups room temperature butter, 2 tsp each of granulated garlic, basil, dried onions, chives, dill, lemon juice and salt. Then 1 tsp of pepper.

Thanks for listening. Please share with a friend and/or write me a review. 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.    

I interview a friend who is an avid bike rider and cake maker. I realized after the interview, that I'm sticking with bread baking where you don't have to separate eggs, make a lemon curd, then the cakes, then cut them with a cake wire, then add the curd, then make and frost the actual cakes, putting it all together without having a cake slide. Oh, and they say learning to bake bread is hard. But maybe some of you are more adventurous than I and want to try your hand at cake baking.

Aileen obtained the recipe from Bon Appetit magazine in 1994, so a vintage recipe that will never go out of style.

Lemon Curd-3 cups of strained lemon juice, 2 cups of unsalted butter, 1/4 cup of grated lemon peel stove top medium heat until butter melts. In a separate bowl, whisk together 12 large egg yolks, 8 large eggs, 3 1/2 cups of sugar. Gradually add in hot lemon mixture whisking vigorously until thick and smooth about 5-10 minutes. Do not boil. Chill overnight and can freeze it too.

Cake-preheat oven to 350 degrees. Line the bottom of 8 and 9 inch cake pans with 2 inch high sides with waxed paper. 8 cups of sifted cake flour, 4 tsp of baking powder, 3 tsp of baking soda, 2 tsp of salt-combine. Make in a separate container beat 2 cups of unsalted butter at room temperature in mixer gradually adding in 4 cups of sugar, then add in 10 large egg yolks one yolk at a time, beat in 2 Tablespoons of lemon peel, 1 Tablespoon of vanilla extract, then at a low speed, gradually add in the 4 cups of buttermilk.

Beat 10 egg whites with 1tsp of cream of tartar until medium peaks form. Fold 1/2 of beaten egg whites into cake batter to lighten it, fold in remaining egg whites. Spoon batter into pans. Bake about 45 minutes. Cool 15 minutes before removing them from the pan.

Frosting- 3 cups (24 oz) of cream cheese, at room temperature, 2 cups of unsalted butter at room temperature, 4 cups of powdered sugar, 1/2 cup of whipping cream.

Return to the cakes, make sure they are cool, then slice each cake twice to produce three layers. HIC Kitchen Mrs. Anderson's Baking Adjustable Cake Slicer & Leveler 781723436887 | eBay. Amazon.com: 2PCS DIY Cake Slicer , Stratification Auxiliary , Bread Slice , Toast Cut, 5 Layers Leveler Slicer , Kitchen Fixator Tool (2, Green): Home & Kitchen

Put the cakes on a cardboard cut out, while working with them. Layer in the lemon curd and blackberry jam. Then add in the lemon curd integrated with 2 1/4 cups of blackberry jam.

Frost the cakes and refrigerate them.

Happy egg separating and baking!