Baking with House of Bread

By: House of Bread
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  • Summary

  • A podcast dedicated to the craft of baking delicious and wholesome bread brought to you by House of Bread founder and CEO, Sheila McCann.
    House of Bread
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Art Cooking
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Episodes
  • Top Five bread baking strategies that helped elevate my baking from flavorless bricks to beautiful delicious loaves.

    Top Five bread baking strategies that helped elevate my baking from flavorless bricks to beautiful delicious loaves.
    Jan 7 2025

    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. They produce variations in the product while baking at the same temperture setting. Focus effort on getting the product properly baked.

    Have fun and relax you’ll get it right and above all else make sure you are Happy Baking! Sheila

    Please subscribe to this podcast, and share with your friends on social media. To purchase the House of Bread recipe book, take an on line baking class or purchase a box of fresh bread, please visit eStore

    If you’d like more information about House of Bread, please visit www.houseofbread.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.



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    21 mins
  • Stollen, the German Christmas loaf

    Stollen, the German Christmas loaf
    Dec 9 2024
    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 Walnuts ½ cup Vanilla ¼ cup Sponge: Measure the flour, water and yeast in a bowl. Combine thoroughly and cover with a towel to let the mixture breath. Fruit soak: Put the raisins, cranberries, walnuts and vanilla in another bowl, combine them to make sure the fruit will be soaked, cover in any type of cover as the fruit doesn’t need to breath. The next day you make the dough, with the sponge and after the good dough stage, you knead in the fruit and nut mixture. Dough: 1/4 cup Milk (whole milk preferred but not necessary). Warm it to the point it is hot but not boiling. 1/4 cup sugar 2 T vanilla 2 T yeast 2 tsp. of lemon extract ¼ cup of butter softened to the point half of it is liquid 1 egg 1 T Salt 4 cups white bread flour 1 lemon zested 1 1/2 tsp cinnamon 1/2 tsp each of cloves, ginger and nutmeg. 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
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    12 mins
  • Water, simply the most overlooked but one of the most important ingredients in baking.

    Water, simply the most overlooked but one of the most important ingredients in baking.
    Oct 28 2024

    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/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.

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    17 mins

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