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 ..read more

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.  Th ..read more

How do you know if you have given your dough enough time to develop a good texture and flavor? Well it is not that easy, because there are so many variables that a set time cannot be given in a recipe. I give you some tips, but understand that the real answer reveals itself when the bread comes out of the oven. That's baking bread, and why it is still interesting to me because I can get it wrong. There is no such thing as a master baker, because no one rules the dough-you can only shape it, feel it watch it and hope for the best. Happy Baking! Please subscribe to this podcast for automatic acc ..read more

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 Bre ..read more

Sweeteners are one of the most important ingredients used in bakery foods. They serve many purposes, from adding sweetness to baked goods, providing structure, retaining moisture, contributing to crust color, extending shelf life and facilitating the fermentation process to being a whipping and creaming aid.   Suggestions to reduce, is do it bit by bit to avoid compromising texture and flavor.  But, it is easy to delete any added sugars on top.   To make powdered sugar, you’ll blend granulated sugar and cornstarch (known as cornflour in some areas). Blend the sugar and cornstarc ..read more

Understanding the portion of water in bread baking, helps guide the baker in knowing how to shape the dough, proof the dough and bake it. Want to learn about a particular subject, recipe or just a bread head idea for a podcast? Send me your ideas and if selected, I'll send you a pdf of my recipe book. Happy Baking and happy Halloween! Sheila McCann 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

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 information.   Please subscribe and share this podcast with ..read more

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 https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseo ..read more

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 ..read more

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 smoot ..read more