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PODCAST

Baking with House of Bread

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

arts food

All Episodes

00:12:38

Lemon bars, a tart yet sweet lemony treat.

Baking with House of Bread ·

2022/03/22

Preheat oven to 350 degrees. Crust: combine together the flour butter, lemon zest and powdered sugar. 3 ¾ cups of white pastry or all-purpose flour 1 ¾ cups plus 2 Tablespoons of butter softened (not melted but softened) it will be too thin brittle if it is melted. 1 1/2 cups plus 2 Tablespoons of powdered sugar 1 lemon zested. Zester, cheese grater works, paring knife, just want to remove the outer layer of the lemon. If you use dried lemon, then use 1 T and hydrate in advance. 1 tsp of salt. Spray

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00:15:14

Irish Soda Bread, bring a little luck to the table on...

Baking with House of Bread ·

2022/03/10

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

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00:28:47

Traditional French Baguettes

Baking with House of Bread ·

2022/02/24

Thanks for listening. 400 g of warm water or 1 ¾ cup 730 g of bread flour or 5.2 cups 4g of instant yeast or 2 tsp 10 g of salt or 1 2/3 tsp Flour for dusting. For traditional baguettes about 450G (14oz) baguettes, 150g or 4.5 oz for demi baguette or 600g or 22 oz. for le pain or round loaves. Please subscribe to this podcast for automatic access to new episodes. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit

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00:19:45

Sprouted Grain, not to be baked like Ezekiel did in...

Baking with House of Bread ·

2022/01/28

To sprout or not to sprout? Why not, as it is pretty consistent that adding some sprouts to your diet is good for you and you don't need to bake over any dung. The soaking and sprouting process enriches the wheat, which in turn ups the levels of nutrients and lowers carbohydrates. Sprouted grains are more easily digested, and the nutrients are better absorbed. 7 Great Reasons to Add Sprouted Grain Bread to Your Diet (healthline.com). 7 Great Reasons to Add Sprouted Grain Bread to Your Diet

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00:25:19

Seven Heavenly Virtues for baking, business and life.

Baking with House of Bread ·

2022/01/13

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 information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book,

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00:16:05

Croissants, a flaky buttery treat!

Baking with House of Bread ·

2021/12/31

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 mixture. Mix again until smooth. Turn out dough into a flat surface that is lightly floured. Hand shape it into a square

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00:16:36

Cranberry Orange Holiday dinner rolls or bread

Baking with House of Bread ·

2021/12/18

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 subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To

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00:12:19

Stollen, the German Christmas loaf

Baking with House of Bread ·

2021/12/03

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

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00:19:50

Pumpkin Sourdough

Baking with House of Bread ·

2021/11/12

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 bottom to resemble a pumpkin. You can check out the YouTube link. https://youtu.be/Evjb9F34mIg

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00:19:11

Day of the Dead=El Dia De Los Muertos

Baking with House of Bread ·

2021/10/26

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

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00:19:02

Pumpkin Swirl, the yeasted version.

Baking with House of Bread ·

2021/10/07

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 pumpkin puree 1/2 cup of brown sugar 2 tsp of nutmeg 2 tsp of ginger 2 tsp of cinnamon 1/2 cup of raisins as optional. May substitute chocolate chips

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00:18:07

Autumn Apple Pecan Quick Bread

Baking with House of Bread ·

2021/09/20

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

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00:23:48

Spelt Bread, a nutritionally dense delicious loaf...

Baking with House of Bread ·

2021/09/04

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 a whole grain spelt bread and we use the sponge method. This recipe is going to yield about 3 pounds of dough. Enough for a couple of

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00:32:59

Interview with a home baker who took her hobby to the...

Baking with House of Bread ·

2021/08/20

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, Marian teaches the in store baking classes at House of Bread that are resuming this September. In Store – House of Bread, for more

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00:23:35

Ancient Grains, what are they and their purported...

Baking with House of Bread ·

2021/08/06

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 Ancient Grains? (thespruceeats.com) Einkorn History and Origin — AncientGrains.com This is the link to see Otzi the Iceman. Spelt History and Origin —

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00:16:31

Potato Rosemary Bread

Baking with House of Bread ·

2021/07/24

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 whole wheat flour-stone ground bread flour 3 T of honey 2 tablespoons of olive oil, no need for extra virgin. 1

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00:21:01

What's it like to go from home baking to commercial...

Baking with House of Bread ·

2021/07/10

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 invited to their VIP opening, email them at houseofbreadmckinney@gmail.com, visit their web site

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00:16:53

Peanut Butter Cookies, easy to make and universally...

Baking with House of Bread ·

2021/06/25

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

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00:09:21

Cheddar Cheese Beer Bread. Episode 42

Baking with House of Bread ·

2021/06/11

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 Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here

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00:31:15

Fruit Pies, a perfect summer treat! Episode 41

Baking with House of Bread ·

2021/05/31

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, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here

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