Tag Archives: home baking

Give the Gift of How-to-Bake 

sharon_kitchen

After 35 years of baking everywhere and anyway I can with anyone 2 to 92 who’d join me, I love to find new ideas, recipes and resources to get the flour in the bowl and the heart and mind engaged.  It takes more than a cool app or web-site to get a baking buzz going in today’s kitchens.  There are at least three challenges to overcome:

  • Skill comfort to bake alone OR an available baking assistant
  • Available ingredients and tools
  • Time (inversely related to skill—the more baking skill, the less time you’ll need)

HomeBaking.org is ALWAYS a great place to start, so let me introduce our newest Writer’s Guild member, Deanna F. Cook. Deanna is a kids-cooking best-selling author, content director at Kidstir, as well as an acquisitions editor at Storey Publishing. She lives in western Massachusetts and is found online at deannafcook.com.

Her newest book, Baking Class, 2017, Storey Publishing, ISBN 978-1-61212-855-9, is perfect for building baking skills, baking for the family, and giving to someone you love.

Baking+Classcoverphoto

You can’t replace baking together as a gift that nourishes the whole person for a lifetime.  Contributing something you’ve baked for a meal or event builds self-sufficiency and true self-esteem. Deanna’s “baking companion” works great for kids ages 6–12 and features 50 easy-to-follow recipes.

BakingClassTable+of+Contents

Deanna shares, “I invited more than 20 children over to my kitchen and we baked together and photographed the steps along the way. All the recipes are easy to follow, fun to look at, and can be made by kids with just a little help from a grown-up. “

Step-by-step photos teach bakers-in-training how to knead dough, make biscuits, popovers, decorate cookies, and make a perfect pie, along with essential skills like measuring flour and decorating a cake—perfect for meals or made-by-me-for-you gift giving!

You’ll start a new holiday meal “must-have” with Puffy Popovers, Just 5 ingredients—2 tablespoons butter, 2 eggs, 1cup milk, 1 cup all-purpose flour, and ½ teaspoon salt, a muffin cup pan and an oven! Popovers are “a science experiment you can eat” and MUST be locally made—yet another plus.

Teachers, get the total buy-in of students and parents by hosting an early childhood baking workshop using the Baking Class resources.

When you wrap a book to give, why not include a “time certificate,” for a date and place to bake some recipes side-by-side in 2018? It’s the gift that keeps on giving.

Click here to get the recipe and instructions for Puffy Popovers

 

Advertisements

Leave a comment

Filed under Baking Resources, Educator Resources, Recipes, Uncategorized

Puffy Popovers

46_CarlTremblay_PuffyPopovers_BakingClass.jpgMakes 12

These treats are light and airy and yummy! Bake up a batch as a quick and easy after-school snack.

Preheat the oven to 375⁰ F (190⁰ C).

Here’s What You Need

1-2 tablespoons butter

2 eggs

1 cup milk

1 cup flour

½ teaspoon salt
Here’s What You Do

  1. Place a small pat of butter in the center of each cup in a 12-cup muffin pan. Put the pan in the oven for just a minute or two to melt the butter, and then take it out.
  2. Whisk the eggs in a large bowl. Add the milk, flour, and salt. Whisk until most of the lumps are gone.
  3. Transfer the batter to a large measuring cup for easy pouring. Pour the batter into the buttered muffin pan cups, filling each about two-thirds full.
  4. Bake the popovers for 30 to 35 minutes, or until golden brown and puffy. Remove the pan from the oven. Carefully pop them out of the muffin pan with a butter knife. Eat right away! They’re extra delicious with jam and honey.

47_CarlTremblay_PopoversHowTo4_BakingClass.jpg

A Science Experiment You Can Eat!

Did you know that all baking is basically kitchen chemistry? Baking combines various ingredients and uses heat (and sometimes other steps, like kneading dough) to create a reaction that turns the ingredients into something different.

To make a perfect popover that’s crispy on the outside and hollow on the inside, you need a hot oven, flour, and eggs. Imagine your popover is like a hot air balloon: The shell of the balloon is made of the protein in the eggs and flour. The steam comes from the hot liquid (the milk) heating up and evaporating. As it fills with hot air, the balloon “pops over” the sides of the pan, making it a tasty chemistry experiment!

Excerpted from Baking Class © by Deanna F. Cook. Used with permission from Storey Publishing.

Leave a comment

Filed under Baking Resources, Recipes, Tips and Ideas, Uncategorized

Pastry Chef’s Guide to Sprouted Wheat Bread Flour Basics

stephaniepetersonYou may have noticed bread labels sprouting “sprouted wheat flour” as an ingredient. It’s even now available for home bakers! This fall’s baking season is a great time to explore the world of sprouted wheat flour baking, but you won’t have to repeat my mistakes!  Start your adventure with HBA member Panhandle Milling Company‘s Pastry Chef Stephanie Petersen’s guide and recipe!

Natural sprouted grain flours are among some of the most nutrient-dense foods you can add to your diet. If you’re like a lot of people who have tried to bake with sprouted wheat and found a few challenges, you’re not alone. In this article, we’re give you some great tips for using these flours in your bread baking that will give you great results.  Our seasoned pastry chef struggled with this flour through several experiments in our test kitchen before she finally found some tips to increase your success. Hopefully these will help you on your journey!

  • Knead more or add gluten. Sprouted hard wheat flour is slightly lower in viable gluten-content for easy dough structure. Increase the kneading time in your standard recipes by a few minutes, or add a 1-2 teaspoons vital wheat gluten per cup (depending on the baked product).
  • No long fermentation needed. Classically trained bread bakers know that long slow fermentation gives dough the deepest flavor and character. During this fermentation, the enzymes in the wheat go through some changes like the sprouting process. The depth of flavor can be achieved in a very short amount of time with sprouted flours. Longer fermentation will cause sprouted flour to not raise as much as it would with a short raise.
  • Cup for cup.You can use sprouted flour the same as you would use un-sprouted flour, cup for cup.
  • Sprouted spelt is different. Though it is a wheat variety, it contains less gluten than all other wheat varieties. Spelt does not rise as high as other wheat varieties due to the low gluten content.
  • Avoid rancidity.Sprouted flours should be stored in a cool, dark, dry place in an airtight container and is best consumed within 12 months. The freshness can be extended by at least 6 months in the refrigerator and another 6 months in the freezer.
  • Be safe. Treat all flour like it is a raw product. Store raw flour away from ready-to-eat foods. Keep the measuring of unbaked dough away from areas where baked products are stored. Clean work surfaces with hot soapy water before and after baking with raw flour and doughs. Wash hands after handling raw dough and before tasting any baked goods. Bake all bread to a safe internal temperature (190°-210° F). 

IMG_1018
No-Fail Sprouted Wheat Bread

This recipe is one that our chef perfected after many loaves. We think you’ll agree, it is great for bread! There are many more ways to use this versatile dough. It’s a quick recipe. The bread is ready to bake in about an hour! Yield: 2 loaves.

Filtered water| 2 cups
Olive Oil| 1/4 cup
Honey| 2 Tbsp.
Sea Salt| 2 tsp
Sprouted Whole White Wheat Flour |6-7 cups

Vital Wheat gluten powder*|1/4 cup
Active Dry Yeast| 1 Tbsp.

Directions: 

  1. Wash and sanitize all work surfaces and tools.
  2. In a large bowl, combine the flour, sea salt and vital wheat gluten*.
  3. Measure liquid ingredients into a second large bowl. Add the yeast using only half the flour and adding yeast last.
  4. Mix gently until the flour is moistened. Continue mixing, adding flour until the dough comes away from the sides and bottom of bowl.
  5. Knead 8–10 minutes by hand or 4-5 minutes with a mixer using the dough hook on medium speed. Form into a ball and place in a gallon-sized bowl. Cover with plastic and allow to raise about 30 minutes. Deflate dough. Divide dough into two equal portions. Shape into loaves and place in greased 8 inch by 4-inch loaf pans.
  6. Wash and sanitize hands and work surfaces again.
  7. Let rise until doubled or 1″ above pan (we suggest covering it loosely with a tented plastic grocery bag or misting with water and placing in a cool oven.) Preheat oven to 350° F. Bake for 30-35 minutes or until at least 190° internal temperature. Cool on racks. Slice after 15 minutes, store or freeze after 2-3 hours.

* Use of vital wheat gluten is optional, but our test kitchen has found this addition to give the most consistent results without having to knead excessively. If you omit this, increase your kneading time by at least 3 minutes by hand, if not longer.

by Stephanie Petersen

 

Leave a comment

Filed under Baking Resources, Recipes, Tips and Ideas, Uncategorized

Savory Galette: A to Z

sharon_kitchen
Who can resist seeing your own child bake and serve something amazing?  Whether they’re 5 and serving you their first muffin or twenty-five you’re savoring the moments. Granted, at five, somedays it’s hard to choose–“should I let them help and pay the “time and clean-up price” or do-it-myself?” Let me show you the pay-off.

Last weekend our 24-year old daughter served up an amazing Potato Leek Galette with Rosemary Sea Salt Crust for a shared Sunday supper.

We grew the Yukon Gold potatoes and onions in our Community Garden—she bought the leeks at the Farmer’s market and harvested her own fresh rosemary.

PotatoLeekRosemaryGalette

Katy’s recipe came from Cara Mangini, October/November 2017 Fine Cooking magazine.

From a teacher’s perspective, I love teaching people how to bake a Galette. Young bakers succeed and go home and can bake them on an oven-proof dinner plate–perfect for students who may not have a lot of baking pans yet.

For the Recipe Buzz” on galettes, sweet or savory, starting with “A” for Asparagus Galette and ending with a beautiful Zucchini Galette

For a ready-to-go lesson on baking a Rustic Fruit Pie (Galette), download Book and Bake Easy-as-Pie, filled with pie lore and apples galore.  See a How-to video, www.HomeBaking.org, the Baking Channel.

Leave a comment

Filed under Baking Resources, Recipes, Tips and Ideas, Uncategorized

A Month for Sandwiches, Family Fun and Peaches!

sharon_kitchen
August puts the “wrap” on summer and the soft-opening of fall. Is that why someone deemed it National Sandwich Month?  People are still planning summer Family Fun at the same time they’re back-to-school shopping!  In honor of both summer and fall, the sandwiches could be the ice cream variety or the lunch-box specials kids can look forward to in school.

montaguFor one of the most popular meal delivery systems in America, let’s take a minute for sandwich history. “The bread-enclosed convenience food known as the “sandwich” is attributed to John Montagu, fourth Earl of Sandwich (1718-1792), a British statesman and notorious profligate and gambler, who is said to be the inventor of this type of food so that he would not have to leave his gaming table to take supper.”

Source, World Wide Web, 7/1/17 Foodtimeline.org

The best sandwiches begin with great bread. There are sandwich breads for everyone’s taste, including Gluten-Free Paleo! There’s the basics– Whole Wheat and White Buns and gourmet Asiago Herb Hoagies or choose from the winning bakers at nationalfestivalofbreads.com.

Get Peachy

peach 12
lazy_daisyPeaches are the perfect fruit to celebrate for a month.  It seems like there’s a new peach variety coming into our local market every couple weeks. Peaches are the longest running fruit of summer, taking us from June to Labor Day! Check out these remarkable peach recipes from HBA’s members:

 

 

 

By the 2nd week of August, peaches give the nod to Apple Week. Try recipes to enjoy for breakfast like the Apple Cinnamon Rolls or wrap a slice of Spiced Apple Bundt Cake to make the trek back-to-school a little sweeter for your kids.

Bake for Service Learning: Host a Home Room Parent Party,

complete with Baking Crafts and Activities to build relationships AND benefit the classroom.

  1. Bake Vanilla or Chocolate cupcakes and frost with plain icing.
  2. Create designer Rainbow Sugars for signature cupcake décor.
  3. Get stepping. Showcase and sell the cupcakes via a Cake Walk.
  4. Ask the teacher what she’s needing for the classroom and contribute cake walk funds.

Leave a comment

Filed under Baking Events & Holidays, Industry News, Recipes, Uncategorized

Whole Grain Sampling Day

wgsd_fbbanner-002

Given that March is National Nutrition Month, Whole Grain Sampling Day  March 29, 2017, is the perfect time to sample the nuttier, rich taste of whole grains, and to share recipes that showcase the unique baking characteristics of whole grains A to Z.

Help us meet our goal!  Get as many people as possible to give whole grains a try. You can channel Green Eggs and Ham, but there are lots of places to give them a try!  You can try them

  • On the bus and in a car on the way to school and work.  Gnosh a great homebaked item
  • In the classroom.  Surprise everyone with a “locally made” whole grain Carrot Cake Cupcake from the HBA Smart Snack Collection!
  • With your personal trainer, coach or gym mates.
  • At home, by making whole grain recipes likeWhole Grain Blueberry Muffins

Need a baking tip or two? Put Whole Grains Made Easy and Baking with Whole Wheat Flour 101 to work!

Whole-Grain-Sampling-Day-SampleWholeGrains-www.InTheKitchenWithKP-2

When planning a whole grain event, reach out to Kelly Toups, RD at the Whole Grains Council (Kelly@oldwayspt.org, or 617-896-4884). Kelly will help you brainstorm more great ideas and ways to support your whole grain promotion efforts.

Leave a comment

Filed under Baking Events & Holidays, Baking Resources, Educator Resources, Uncategorized

Win $1000 with Baking Lesson

educator_award

March 2017 – Calling all baking educators! Classroom educators, community organization and afterschool program leaders are encouraged to enter. Submit a baking activity or lesson by March 31 to be eligible to win the $1,000 award and a trip for two to New Orleans!

The Home Baking Association (HBA) recognizes an educator annually. The non-profit association seeks to reward educators who have implemented outstanding programs that teach children to bake and share baking in their communities.

Family and consumer sciences (FCS) educators and youth organization leaders for FCCLA (Family Career Community Leaders of America), 4-H, Boys and Girls Clubs, Camp Fire USA and other after-school or community programs are encouraged to share successful community baking programs. Youth who have developed baking programs that teach other youth to bake are also invited to enter.

The outstanding educator selected will receive $1,000 and a trip to the HBA Annual Meeting to present the winning project. All entrants will receive a complimentary teaching resource.

Visit HomeBaking.org for ideas, teaching resources and previous award winning lessons. Congratulations to the 2016 Educator Award Winner, Delaine Stendahl, family and consumer sciences teacher, Whitehall, WI. Stendahl won the award with her entry The Power of Eggs.

For Information on the 2017 Educator Award Program visit HomeBaking.org. Entries must be received by March 31, 2017.

For more information, contact:

Charlene Patton HBA Executive Director: 785.478.3283, Email: hbapatton@aol.com

 

Leave a comment

Filed under Baking Events & Holidays, Educator Resources, Home Baking Association, Uncategorized