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 ..read more

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 flo ..read more

A discussion of two different types of bread categories, enriched and not enriched loaves. The general rules on best packaging, and storing options for the different types of breads. 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, 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 mor ..read more

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 ..read more

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 doug ..read more

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 ..read more

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 ..read more

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 styl ..read more

Challah, two medium sized loaves or bunnies. 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 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/reci ..read more

Char and Michelle are two bakers at McKinney House of Bread.  I chose to interview them because they are both had no formal baking education or commercial baking experience and are yet, excellent high-volume bakers.  Both came from different prior professions but were passionate about their home baking and wanted to take it to the next level.   Maybe you could too, and we are hiring!      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 ..read more