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Subscribe for Bread making recipe emails

If you would like to receive one of my bread making recipes in your email inbox every week then subscribe to the list on the right side of this page. Just put in your name and email and I will send you an email with bread making tips every week with a recipe.

As well as my bread making tips and  recipes you will receive my cookie recipes and other ideas for baking.

As a thank you for subscribing I will send you an eBook that has all of the recipes you will receive upfront. that’s right a FREE eBook Baked from Scratch – Bread.  2 weeks later I will send you FREE eBook Baked from Scratch – Cookies. 

I am not a fan of high pressure “sell sell sell” on websites and will not do that via the email. I will give you my information for free. If you wish to buy my books or my products then please do. 🙂 There are some links here to look at different books and resources for sale.

Once you subscribe you will receive a confirmation email that you will need to click a link to confirm that you really do wish to subscribe. I thank you so much for doing this and enjoying my recipes.

hooroo

Eric

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Olive and Parmesan Bread

Olive and Parmesan Bread

Olive and Parmesan Bread

Olive and Parmesan Bread

Olive and Parmesan Bread came about as a dedication to all of my customers who wanted something a little different.

When I first started making Olive and Parmesan  bread I used whole olives and carefully sliced them or used the little food chopper that my wife had bought from a cooking wares party. It’s a great chopper.

After a few months I noticed that if I bought the ready sliced olives that it made no difference and it was a great time saver. (Also I really don’t like black olives and not having to handle them too much was OK by me!!)
The Parmesan Cheese that I use is the ready grated type from Sam’s Club. Argitoni is the brand. I like its texture and the fact that it is already grated is excellent. This type of Parmesan sprinkles nicely on top of the bread. I have tried others but prefer this one.
I mix olives and Parmesan in the dough. While the dough is rising I brush the loaf with egg wash and then sprinkle some sliced olives and Parmesan over the top.

How to make Olive and Parmesan Bread

This is my Olive and Parmesan Bread recipe. Please adjust amounts of Olive and Parmesan to your taste. And also reserve some for use on the top of the loaf prior to baking.

Ingredients:

8 ounces lukewarm water (1 cup) Note less water due to water content in Olives
3 cups bread flour
1 1⁄2 tablespoons sugar
1 1⁄2 teaspoons salt
1/8 cup sliced black olives
1/8 cup grated Parmesan cheese
2 tablespoons butter
2 teaspoons dry active yeast

Method:

1. Combine lukewarm water, sugar and yeast. Allow to sit for 10 minutes
2. Add all other ingredients to water/yeast and mix with dough hook for 7 minutes.
3. Allow to rise for 45 minutes or until double in size.
4. Remove dough from mixing bowl and beat down. Allow to rest for 10 minutes.
5. Knead for a couple of minutes and shape.
6. Place in loaf pan. Brush with egg wash and put some Olives and Parmesan Cheese on top. Allow to rise until double in size or to top of loaf pan.
7. Bake in oven for 30 minutes at 375F

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Multi Grain Bread

MultiGrain Bread

MultiGrain Bread

Multi Grain Bread

The Multi Grain Bread recipe is basically the same as the Honey Oat. EXCEPT… guess what… yep you got it instead of Oats I put some Grain in. The grain I choose is the “Bob’s Red Mill” 10 Grain and I buy it from Krogers. I also sprinkle some on top and that gives a nice texture and flavor to the crust. Well by sprinkle on top, what I really mean is after shaping the loaf I roll it in some water on a plate and then carefully roll it in some of the grain that is on another plate. This coats the grain onto the crust of the loaf. Once again this bread was inspired by a customer’s request. And I am sorry to say that I can’t remember who it was that inspired this great loaf. The amount of grain you add can be entirely up to you. I put about 1/8 th of a cup. Try that as a starting point and you will then be able to adjust it more or less for your subsequent loaves. In Australia some people call this “Bird Seed bread” I can’t imagine why!? 10 Grain crusted Multi Grain bread has lots of flavor and texture!

How to make Multi Grain Bread

This is my Multigrain Bread recipe. Please adjust as you see fit to your taste. Ingredients: 9 ounces Water, 80-90F 1/8th Cup Multi Grain 1 teaspoons Brown Sugar 1 1/2 Cups Whole Wheat Flour 1 1⁄2 Cups White Flour 1 1⁄2 teaspoons Salt 2 tablespoons Butter 2 teaspoons Active Dry Yeast Method: 1. Combine lukewarm water, sugar and yeast. Allow to sit for 10 minutes 2. Add all other ingredients to water/yeast and mix with dough hook for 7 minutes. 3. Allow to rise for 45 minutes or until double in size. 4. Remove dough from mixing bowl and beat down. Allow the dough to rest for 10 minutes. 5. Knead for a couple of minutes and shape 6. Roll in a plate of water and then roll in some grain to coat the crust. 7. Place in loaf pan and allow to rise until double in size or to top of loaf pan. To prevent from drying out Spray with water while rising. 8. Bake in oven for 30 minutes at 375F

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Bread making videos

Bacon and Cheddar Bread

Bacon and Cheddar Bread

My wife is determined that I should make some videos about Bread Making. So I will. I am in pre-production right now to film a bread making video series. I am now sorting out all of the logistics of inviting a camera into my kitchen. LOL

Of course the bread making is the easy part as far as I am concerned of making a bread making video but I will also be Director and Producer. I will probably get one of my daughters to be cameragirl and one of the others to be sous chef. Now that should be fun too. They will all get to be tasters!

So stay tuned. Subscribe to my email list over there on the right and I will make sure to let you know when the first in the series of bread making video is available.

Stay in touch with me also on Facebook at Baked Goods

Let me know below which bread making you would like me to film first. Send me an email or post a comment at the bottom of the page.

Hooroo

Eric

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Honey Oat Bread

Honey Oat Bread

Honey Oat Bread

Honey Oat Bread

Thanks to a friend from my local Chamber of Commerce. Jason told me how he loved the Honey Oat bread from that national chain famous for sub sandwiches. He asked if I could make it? “Sure!” I replied. (has anyone ever heard me say NO?)
So I took my base Whole Wheat recipe, lightened it by changing it to a 50/50 mix with white flour and threw in a handful of oats (literally a handful). Of course the famous brand bread had some texture on the outside. An easy way to do this is to roll the formed loaf in water and then roll it in oats.
Voila! A great texture and taste inside and out. (TIP) Do not put honey on the outside of the loaf before it is baked as it will burn and look and taste BAD.
Honey Oat bread has lots of flavor and texture and is a favorite of many of my
bread customers at the Shreveport Farmers’ Market!

How to make Honey Oat Bread

This is my honey Oat Bread Recipe. Please adjust to suit your taste. Reserve some oats to roll the loaf in before baking.

Ingredients:

9 ounces Water, 80-90F
1/4 Cup Old Fashioned Oats
1 tablespoon Honey
1 teaspoons Brown Sugar
1 1/2 Cups Whole Wheat Flour
1 1/4 Cups White Flour (Note a little less white flour as we have added Oats.)
1 1⁄2 teaspoons Salt
2 tablespoons Butter
2 teaspoons Active Dry Yeast

Method:
1. Combine lukewarm water, sugar and yeast. Allow to sit for 10 minutes
2. Add all other ingredients to water/yeast and mix with dough hook for 7 minutes.
3. Allow to rise for 45 minutes or until double in size.
4. Remove dough from mixing bowl and beat down. Allow the dough to rest for 10 minutes.
5. Knead for a couple of minutes and shape
6. Roll in a plate of water and then roll in some grain to coat the crust.
7. Place in loaf pan and allow to rise until double in size or to top of loaf pan. To prevent from drying out Spray with water while rising.
8. Bake in oven for 30 minutes at 375F

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Farmers Market Baked Goods

Sold Out

Sold Out

Friday night and you should be planning your trip to buy some farmers market baked goods. There is no better place than a farmers market to buy some great home baked breads and cookies, cakes and pies and other such great food!

I really think that apart from the farm produce at the farmers market the baked goods is the next most popular product. People love a home made cake or pie to take home  and enjoy with their families. As a breadman I used to take bread to the market and also cookies. My bread was unique and my cookies too. I had people come to the market JUST to buy bread or cookies from me! I saw a guy get out of his car and walk past many other booths on his way to my booth to buy 3 loaves of Cajun Spice bread. Yes I remember it distinctly.

My most popular flavor was Jalapeno Cheese bread. I used to make at least twice the amount of any other bread. I knew that the Jalapeno and Cheese would ALWAYS sell out. It used to annoy me when I would have something else left and no Jalapeno Cheese.

AS you can see from the pic to the right I was often successful with my sales. I used to clean the board when I SOLD OUT and even pack up. I would then go and socialize. I realised one day that when people walked past my empty booth they would have NO IDEA of what I had been selling. So I changed y strategy, I left all my bread trays in place and wrote sold out on all of the items on the white board. This was certainly a conversation starter. People would ask , What time they needed to get there. What flavors there were and so forth.

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Bacon and Cheese Bread

Bacon and Cheddar

Bacon and Cheese Bread

Bacon and Cheese Bread

Bacon and Cheddar bread is the first variety that I ever made for the markets. How it came into being goes something like this:
Years and years ago in Australia my best friend and I used to go to our local club on a Friday and Saturday night. After having a good time until the wee hours we would walk through the alleyway past some stores. One of these stores was called “Ben’s Bakery”.
Amongst many goodies Ben made some wonderful Bacon and Cheese bread rolls. They were a soft, almost hot dog shaped bun with a wonderful layer of bacon and cheese on top. Seeing that it was almost breakfast time by the time we got there it always seemed the right thing to do to buy a couple of Ben’s bacon and cheese rolls.
So inspired by “Ben’s Bakery” of Avalon Beach, Sydney, Australia I am always very pleased when customers enjoy my Bacon and Cheese bread! Bacon and Cheddar is always VERY popular.

How to make Bacon and Cheese Bread

This is my Bacon and Cheese Bread recipe. Remember to adjust to your own taste. A light egg wash will help the bacon and cheese to stick to the outside of the loaf.

Ingredients
8 ounces lukewarm water (1 cup) Note less water due to water content in Olives
3 cups bread flour
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1/8 cup sliced bacon pieces
1/8 cup grated Cheddar cheese
2 tablespoons butter
2 teaspoons dry active yeast

Method:
1. Combine lukewarm water, sugar and yeast. Allow to sit for 10 minutes
2. Add all other ingredients to water/yeast and mix with dough hook for 7 minutes.
3. Allow to rise for 45 minutes or until double in size.
4. Remove dough from mixing bowl and beat down. Allow to rest for 10 minutes.
5. Knead for a couple of minutes and shape.
6. Place in loaf pan. Brush with egg wash and put some Bacon and Cheese on top. Allow to rise until double in size or to top of loaf pan. (TIP:  I usually sprinkle the bacon bits on first and then cheese over the top. The cheese melts in the oven and “glues” the bacon to the bread.)
7. Bake in oven for 30 minutes at 375F

Here is a video of how to make my Bacon and Cheddar Bread

 

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Bread Decorations

Styles of Bread

I like the loaves of bread that I make to look good as well as taste good. I experimented and read lots to find the styles that you see on this page. I found that on the breads based on a white bread I could put an egg wash brushed on to ensure that any spice or cheese etc would stick to the top. On the honey oat and multigrain breads I used no egg wash but rather just rolled the bread in water and then in the multigrain or oats. Nice presentation.

Bread comes in many different shapes and forms. I like to get creative. The main loaves that I make are the regular loaf pan and a 1⁄2 loaf called a cob. A cob is a round loaf that is baked on a cookie sheet or baking stone.
Here are some ideas.

Cajun Spice Bread

Cajun Spice Braided

This Cajun Spice is a regular sized loaf but I cut the dough into 3 roughly even chunks and rolled them out to make long sausages. Then I braided (plaited) them. Tuck the ends and coat with some egg wash and a sprinkle of Cajun Spice.

Jalapeno and Cheese Bread

Jalapeno and Cheese Bread

Jalapeno full loaf. This makes a great sandwich or just spread with butter.

Loaf of Herb and Garlic Bread

Herb and Garlic Loaf

Baked on a stone. These cobs were long like loaves. Slashed for decoration and also to aid in baking. To slash the loaf use as sharp a knife or blade that you can find. A fast motion and a sharp blade will give you a good result. I’ll make a video to show how to do this. Slash the bread about 1/4 to 1/2 inch. It will expand as it cooks. This not only looks great but also helps to allow the bread to rise as it bakes and not split.

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Cajun Spice Bread

Cajun Spice Bread

Cajun Spice Braided

Cajun Spice Bread

Being from Australia I had no idea what a “traditional” Louisiana Bread might be. My wife Amy suggested beignet and French bread and so forth. We kicked ideas around for a few days until we came upon a spice variety at a supermarket called Cajun Spice. This spice blend contained Red Pepper, Onion, Garlic and a bit of Cayenne. This makes for a great spice, but would it make a great bread?
I took the Basic White Bread recipe and added some powdered Cajun Spice and there it was. Tasty, original, yet ethnic based and easily marketable as Cajun Spice bread. Don’t go looking for it at your local Cajun or Creole store as its an original Eric variety.
Its always funny when a true Cajun comes to my market booth and tells me that they are Cajun but have never heard of Cajun Spice bread. I tell them the story and they usually end up buying a loaf or two. I guess that this is an example of my philosophy of cooking and baking in particular. Experiment, explore. Try something a bit different. Once you have that base White or Wheat recipe working for you then you can easily add some spice or other flavors that will make your bread as unique as my Cajun Spice.

How to make Cajun Spice Bread

Ingredients:

9 ounces lukewarm water (1 cup plus 1 tablespoon)
3 cups bread flour
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 tablespoon of Cajun Spice
2 tablespoons butter
2 teaspoons dry active yeast

Method:

1. Combine lukewarm water, sugar and yeast. Allow to sit for 10 minutes
2. Add all other ingredients to water/yeast and mix with dough hook for 7
minutes.
3. Allow to rise for 45 minutes or until double in size.
4. Remove dough from mixing bowl and beat down. Allow to rest for 10
minutes.
5. Knead for a couple of minutes and shape.
6. Place in loaf pan. Brush with egg wash and sprinkle some Cajun Spice
on top. Allow to rise until double in size or to top of loaf pan.
7. Bake in oven for 30 minutes at 375F

This is a great tasting Cajun Spice bread that has lots of built in flavor. Try it with some fresh tomato from a farmers’ market for a real treat.

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