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

Recipe:

One bowl, 

PASTRY flour 4 cups

sugar  2 3/4 Cups

salt 1 Tsp

baking soda  1 and 1/4 tsp

baking powder  2 and 1/4 tsp

cinnamon 1 TBSP

nutmeg 1 ½ tsp or 1/2 TBSP 

Mix together.  Then move the dries to the side, or use a different container and add your wets. 

Milk   3/4 cup plus 1.25 T

canola oil ½ cup plus 2 T

eggs  3

pecan pieces  1 c

apples peeled and chopped  2 c

Combine DRIES TO WETS AND MIX GENTLY WITH HANDS. DO NOT OVER MIX OR HANDLE BATTER ROUGHLY OR THE QUICK BREAD WILL BE TOUGH.

scoop loaf pans until approximately 2/3 full.  Sprinkle about a tablespoon of pecans on top per loaf.  

Bake for 50-70 minutes. 

Nutritional Info

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 loaves, or some dinner rolls, baguettes or whatever shape you want. 

SPONGE:

2 ½ cups of warm water (approximately 100 degrees)

2 packages of active dry yeast

3/4 cup of honey that is approximately room temperature

2 and 1/2 cups of whole spelt flour (if you wish to use spelt white flour, then follow the Grandma’s White recipe)

Cover with a damp towel, for 1.5 hours.

1.5 hours later, preheat the oven to 350 degrees and spray your loaf pans or large sheet pan.

SECOND MIXING

1 package of active dry yeast

3 ½ cups whole spelt flour

1 Tablespoon of salt.

OPTIONAL: You can add a ½ cup of nuts, seeds, grains, raisins etc... Just remember no more than ½ cup of add ins total, and they should be added at the end of the good dough stage.

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

Spelt Flour Nutrition Facts and Health Benefits (verywellfit.com)

What Is Spelt? 7 Health Benefits that Make Spelt Good For You (doctorshealthpress.com)

Minerals

Daily   Recommended Amount in 1 Cup of Spelt

Iron

18%

Magnesium

24%

Phosphorous

29%

Manganese

106%

Selenium

11%

Zinc

16%

Copper

21%

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 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.

Happy Baking! 

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 — AncientGrains.com

Spelt - Wikipedia

For more information about House of Bread, please visit https://houseofbread.com/ and for more information about franchising, please visit https://houseofbreadfranchise.com/. You can order a recipe book https://houseofbread.com/recipe-book/. If you want to take your baking to the next level visually, we have on line video full baking classes that can be found here https://houseofbread.com/product-category/online-baking-class/.    

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 tablespoon of rosemary ground dried. If you have sprigs or seeds then you should double the amount. Add the dried rosemary to the olive oil first, which will bring out the flavor.

1 T of garlic chopped very fine or granulated.  If you are using powdered garlic, then cut the amount in half.

1 T salt,

2 tsp pepper.

Egg wash the top, and bake in a preheated oven of 350 degrees for approximately 45 minutes.   

Please subscribe to the podcast and leave a review.   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.

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

Yield about 2 dozen medium sized cookies.

. 1 cup unsalted butter, softened not melted1 cup crunchy or smooth peanut butter

· 1 cup white sugar

· 1 cup packed brown sugar.

· 2 eggs

· 2 ½ cups all-purpose flour-prefer not a high protein bread flour to get less gluten development.

· 1 teaspoon baking powder

· ½ teaspoon salt

· 1 ½ teaspoons baking soda

· Optional 2 tsp of cinnamon.

Directions

· Step 1

Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.

· Step 2

In a separate bowl, sift flour, baking powder, baking soda, cinnamon and salt; stir into butter mixture. Put dough in refrigerator for 1 hour. Refrigerating the dough before baking will help inhibit spread because the butter is colder, and takes longer to melt.

· Step 3

· Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Option to sprinkle the tops with salt or sugar for an extra kick of flavor. Put in indent of a fork then turn sideways and indent again. It is only for looks but marks a traditional peanut butter cookie.

Option to make a Peanut butter blossom cookie (peanut butter cookie with Hershey's kiss in center)

Bake in a preheated 350 degrees F oven for about 12-16 minutes depending upon your dough ball size. Look for a slightly tan color at the edges.

Everyone burns cookies in the bakery. Why because you really have to take them out when they are not fully baked as they continue baking on the sheet. So, when they are close to being fully baked, you really want to check them every minute. 

FLOURLESS GF PB COOKIES( 15 cookies)

5 eggs

5 cups of brown sugar

Mix at a high speed until the batter thickens up and is fluffy. This is key as if you don’t mix long enough, the cookies will not hold together.

Add the below ingredients and mix until combined and creamy

5 Tablespoons of cinnamon

2 Tablespoons of vanilla

1 Tablespoon of salt

5 cups of peanut butter.

Using an ice cream scoop or large spoon, put eight dough balls on to a lightly sprayed cookie sheet. Do not flatten the dough now, or will baking as it will spread too much.

Bake at 350 degrees for 15 minutes, dependent upon your dough ball size. The edges should be slightly firm and the tops should still be soft and doughy. As all cookies, they stiffen up as they cool.

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 https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ. There is a good video on making a lattice top on www.allrecipe.comunder the blueberry pie recipe. 

Recipe yields four pie shells.

5 cups of all-purpose flour. 

2 Tablespoon of white granulated sugar. 

2 tsp of salt. 

Mix the sugar, salt and flour BEFORE adding in the butter, which just helps you not over mix the dough and disperses the sugar and salt evenly.

2 cups of COLD butter.

Pulse the cold butter into the flour mixture until it resembles coarse peas. 

Once your mixture is crumbly slowly be prepared to add 1 cup of COLD water mix until the dough forms a ball and comes off the sides of the bowl.   It may come into a ball without needing to add the entire amount of water, which is why you want to add slowly. Or you may need to add another Tablespoon or two of water. All environments have different moisture contents and we measure differently. 

Take the dough out of the bowl and divide into four.  Refrigerate the dough discs while you work on the filling.

2 Fruit Pies

Mix together:

1 1/2 c. sugar

1 c. flour

1 tsp. ground cinnamon

1/2 tsp of salt

Mix the above before adding in 8 cups of fruit- blueberries/strawberries/cranberries/apples/rhubarb/peaches/pears, which is 4 cups for each pie.   Place in prepared crust, add 1 Tablespoon of butter for each pie. Either top with another crust, make a lattice top, or add the crumble mixture.

Country Topping for two pies:

2 cup of pastry flour

2 cup of oats

2/3 tsp salt

2 cup of brown sugar

2 tsp  powder

Cut in 2 cups of COLD butter into pea size shape, can also just use a cheese grater. Mix the ingredients until incorporated and add on top.

You want to egg wash the entire pie with just an egg and some water, doesn’t have to be cold water. Lastly, if you do a traditional pie with a full crust on top, you will need some cuts on top in order to release steam. Make your small slits in each quadrant. 

Optional after the egg washing to add a little sugar on top, just sprinkle like snow.

Regardless of what type of pie you are making, it needs to be on a baking sheet because the filling often spills over and it’s just a mess.  Most pies will take 50-65 minutes at 400 degrees, just check it after 45 minutes and add time as needed.  The crust should be golden and the internal temp is 185 degrees.    

This loaf has nice blend of sweetness with a hint of sourness. A creamier pound cake with a more complex citrus flavor.

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

3/4 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 ( this will produce a more moist loaf that just milk). If you don’t have buttermilk, add a T of lemon juice and let sit for 10 minutes)

¾ cup of melted butter

2Tablespoon of lemon juice

1 Tablespoon of lemon extract

Combine wets and dries together and fold in one cup of shredded zucchini. Scoop into well-greased baking pans or muffin cups. Fill the pans ¾ full as to allow room to rise during the bake. Bake loaves at 350 degrees for 55-65 minutes. Muffins are smaller and will bake quicker, set the timer for 4O minutes and add time as needed.

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