Baking with House of Bread

Strawberry season on the Central Coast of California means strawberry shortcake for dessert! These biscuits are semi-sweet and can be used for biscuits and gravy too. · 2 cups all-purpose flour · 2.5 teaspoons baking powder · 1/2 teaspoon salt · 5 Tablespoons butter or 1/4C plus 1T butter, frozen· . 3/4 cup buttermilk · 3 Tablespoons honey To purchase the 4 inch rings Amazon.com: English Muffin Rings,10PCS Double Rolled Stainless Steel Crumpet Tart Rings 4 inch for Baking,Muffin Ring,Cooking Rings for Baking with Silicone Brush for Kitchen Baking Muffin : Home & Kitchen Happy Baking! Sheila McCann To subscribe to this podcast, please go here. 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. --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

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 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. --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

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 flour bread flour 1Tablespoon of salt 1 Tablespoon of vanilla 2 Eggs ¼ cup of butter softened 2 packages of yeast or 1 ¾ Tablespoon of dried yeast. 1 ½ cups of milk warmed Make the dough into a long rope like shape much like you would for a baguette. Flatten out the roll, and put brown sugar and a cinnamon mixture in the middle. 1 cup of brown sugar 1 Tablespoon of cinnamon Bake for approximately 30-35 minutes until the bread reaches 180 degrees. With a pastry brush, paint on a layer of powdered sugar and water. 1 cup of powdered sugar Add a tablespoon of water at a time to get a runny pancake batter consistency. The frosting is thin and used to help the colored sugars stick to the loaf. Sprinkle each segment liberally with yellow, green and then purple sugars. You alternate each color. Colored sugar. Place a cup of white sugar into a plastic bag and add a drop or two of food color. Seal the bag shut and shake the bag until the color is evenly distributed. Keep adding food color if needed to get the desired brightness. Place the sheet in the middle of the pre-heated oven for 30-35 minutes. Check to see if the loaf has baked long enough by taking the temperature of the dough in the middle of the loaf, and it should reach 180 degrees. Place on a wire rack and let cool for 15-20 minutes before frosting and adding the sugars. --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

A decadent yeasted chocolate bread that you can shape in a heart for the perfect Valentine's Day gift. Plenty of chocolate and a bit of sugar to make sure you are delighted for breakfast toast, or an evening dessert. If you have some leftover, you can turn this loaf into chocolate biscotti. CHOCOLATE BREAD (Yield two loaves) ½ cup of warm water (approximately 100 degrees) ½ cup of brewed coffee warm ½ cup of milk 2 packages or one and 3/4 tablespoons of active dry yeast 3 cups of unbleached flour (bread flour, high protein) 1 cup of wheat flour (gold or white whole wheat preferred) 1/4 cup of white sugar ¼ cup of cocoa unsweetened ¼ cup of butter very soft 1 egg 1 Tablespoon of salt Add at the end of the kneading when you have the good dough stage: ½ cup of white chocolate chips ½ cup of dark chocolate chips. Let rise 1.5 hours, shape into hearts and let rise again .5 hour and bake in a 350 degree oven until internal temp is 180 degrees. 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. --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

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 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. --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

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 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://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. --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

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 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. SOURDOUGH MORNING GLORY MUFFINS SMALL (6) MEDIUM (12) 1. MIX DRY INGREDIENTS AND SET ASIDE. PASTRY FLOUR 1 CUP 2 CUPS GOLD FLOUR 1 CUP 2 CUPS SALT ½ TSP 1 TSP CINNAMON 1 tsp 2 tsp BAKING SODA ½ TSP 3/4 TBSP BAKING POWDER ½ TBSP 1 TBSP 2. ADD REMAINING INGREDIENTS TO THE DRIES AND MIX GENTLY WITH HANDS. DO NOT OVER MIX OR HANDLE BATTER ROUGHLY OR THE MUFFINS WILL BE TOUGH. BUTTERMILK 1 CUP 2 ¼ CUPS sourdough starter ½ CUP 1 CUP EGGS 2 3 3. ADD THE WALNUTS, CARROTS, CRANBERRIES CUT UP DATES OR APRICOTS AND MIX JUST UNTIL COMBINED. DATES OR APRICOTS 1/2 C 1 CUP CRANBERRIES 1/2 C 1 CUP walnuts ½ c 1 CUP carrots (OPTIONAL) ¼ c ½ CUP 4. USING AN ICE CREAM SCOOP, DISH THE BATTER INTO WELL-SPRAYED MUFFIN TINS. 5. BAKE AT 350° FOR 30 MINUTES. HONEY ½ CUP 3/4 CUP --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

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 dough out flat about an inch or two thick as if you were going to shape rectangular pizza dough. Spread the swirl mixture evenly on top of the dough. Roll up the dough as if you were rolling up a sleeping bag, and then chop away! Chop the dough and apples until you have large marshmallow size pieces. Toss the dough in the honey mixture on the table so all pieces are coated. Only fill your pan approximately ¾ full to avoid spillage in your oven. Note: Try the original recipe first because it is simply delicious. Later you can vary the recipe by adding raisins or dates to the swirl filling. Thanks for listening, and happy baking! 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. --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

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 of salt. After the second shaping and before going in the oven add the below as a thick paste. DUTCH CRUNCH for six sandwich hoagie style rolls. 2 T Sugar 6T white rice flour 1 T Active dry yeast ¼ tsp. Salt 1tsp canola oil 1/3 cup of warm water. Happy Baking, Sheila 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. --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

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 Breads – Ciabatta & French Breads Private Classes: Any subject 3 hours for $300 plus $20 materials fee per person that includes take home breads-max 8. Party classes of Baking Basics last 2 hours $200 and $20 materials fee up to 16. Perfect for child birthday parties, company team building or just friends that want to make some bread and maybe drink some wine/beer together too! To subscribe to this podcast, please go here. 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. --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

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 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. --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

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 style. Lemon Curd-3 cups of strained lemon juice, 2 cups of unsalted butter, 1/4 cup of grated lemon peel stove top medium heat until butter melts. In a separate bowl, whisk together 12 large egg yolks, 8 large eggs, 3 1/2 cups of sugar. Gradually add in hot lemon mixture whisking vigorously until thick and smooth about 5-10 minutes. Do not boil. Chill overnight and can freeze it too. Cake-preheat oven to 350 degrees. Line the bottom of 8 and 9 inch cake pans with 2 inch high sides with waxed paper. 8 cups of sifted cake flour, 4 tsp of baking powder, 3 tsp of baking soda, 2 tsp of salt-combine. Make in a separate container beat 2 cups of unsalted butter at room temperature in mixer gradually adding in 4 cups of sugar, then add in 10 large egg yolks one yolk at a time, beat in 2 Tablespoons of lemon peel, 1 Tablespoon of vanilla extract, then at a low speed, gradually add in the 4 cups of buttermilk. Beat 10 egg whites with 1tsp of cream of tartar until medium peaks form. Fold 1/2 of beaten egg whites into cake batter to lighten it, fold in remaining egg whites. Spoon batter into pans. Bake about 45 minutes. Cool 15 minutes before removing them from the pan. Frosting- 3 cups (24 oz) of cream cheese, at room temperature, 2 cups of unsalted butter at room temperature, 4 cups of powdered sugar, 1/2 cup of whipping cream. Return to the cakes, make sure they are cool, then slice each cake twice to produce three layers. HIC Kitchen Mrs. Anderson's Baking Adjustable Cake Slicer & Leveler 781723436887 | eBay. Amazon.com: 2PCS DIY Cake Slicer , Stratification Auxiliary , Bread Slice , Toast Cut, 5 Layers Leveler Slicer , Kitchen Fixator Tool (2, Green): Home & Kitchen Put the cakes on a cardboard cut out, while working with them. Layer in the lemon curd and blackberry jam. Then add in the lemon curd integrated with 2 1/4 cups of blackberry jam. Frost the cakes and refrigerate them. Happy egg separating and baking! --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

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/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.Bunny episode on Youtube. https://youtu.be/8Nh_Cb7JdPs --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

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 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. --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

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 cornstarch until it becomes fine — this will take around 4 to 5 minutes. Stop blending, and then give it a stir with a spatula to make sure all of the granulated white sugar is getting blended. Want to make powdered sugar but don’t have any cornstarch? No worries, as long as you are using your powdered sugar right away. Simply make this recipe without the cornstarch! 1 cups granulated white sugar 1 tablespoon cornflour (cornstarch). Just think 16 to 1, which is the same portions we use for cinnamon rolls but brown sugar 16 and cinnamon the 1. 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 --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

The life of a bakery owner during the holidays, with the crazy huge bake schedule, extra stresses but lots of joy. We feel especially thankful that December 25th as the day we are closed. Email Sheila@houseofbread.com by 1/2/23 and you will get a link to download a free copy of the House of Bread recipe book. Happy holidays, Happy New Year, and as always....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 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. --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

Want your kitchen to smell like the holidays-then whip up some gingerbread to spice up your home. The recipe below will yield two loaves, allowing you to freeze one or give one away. Enjoy the season! 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 History of Gingerbread can be found here The History and Origin of Gingerbread (thespruceeats.com) Recipe: 1/2 cup of white granulated sugar 3/4 cup of softened butter beat the butter and sugar together until creamy. Add in: 1 egg 1 ¼ cups of molasses-and beat another minute or two. In a separate bowl mix the below ingredients together until incorporated. 4 cups of pastry or all-purpose flour ¾ cup of hot water 1 ½ tsp of baking soda 1 tsp of cinnamon 1 tsp of ginger 1/2 tsp of cloves 1/2 tsp of salt --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

In this episode Sheila covers how to make take Challah and make it into a festive bird with dinner roll shaped feathers. (two medium sized loaves) The turkey shaping can be found here on our youtube site for House of Bread. https://youtu.be/demi8DKJ6h8 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 breadhead. 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 online 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. --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

This slightly sweet sandwich loaf was introduced once a week, and people loved it. So, now we bake Prairie daily. The recipe will yield two loaves. Sponge: 2.5 cups of warm water, 2 packages of yeast, or 2T, 3/4 cup of honey, 3 cups of whole wheat bread flour, 1 cup of rye flour, 2 T of caramel color. Let sit 1.5 hours approximately. Then add in the second step: 1 package of yeast or 1 T, 1 T of salt, 3 cups of white bread flour, 1/4 cup of sesame seeds. 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. --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

In this episode Sheila discusses how to make the Pumpkin Bread quick bread. She explains the correct flour to use and also, the mixing technique to get a wonderful texture and flavor in your loaf. Recipe: 3 1/4 cups of flour-pastry or all purpose 3 cups of white sugar 1 tsp salt 1 Tablespoon and 1 tsp of baking soda 2 tsp of cinnamon 1 tsp of nutmeg 1 ¼ cup of raisins. May substitute chocolate chips or nuts but must not exceed 1 ¼ cups total. 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. --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message