Baking ~ Foodies Wanted

[Leigh]

I was looking through the forum and didn't see any threads specifically geared towards baking so I figured that I would create one. I've always loved sweets, chocolates, cakes, muffins, cupcakes etc but never did attempt to bake things other than the occasional birthday cake or brownie from the boxes found in stores. However lately with all sorts of shows coming out like Cake Boss, Cupcake Girls, Cupcake Wars etc it got me to thinking ~ what would it be like to bake as, say, a career choice?

Well I have the opportunity to possibly get funding to go to school to get a degree and I was going to go into accounting originally but what about a cooking diploma? I've been thinking about opening my own cupcake shop or something like that here in Winnipeg and I've had alot of ideas running through my head but of course its all just a dream for now. What I want more than anything is to share this thread with fellow BFP'ers who love to bake; cakes, cupcakes, muffins, pies etc. I thought it would be cool to exchange recipes, bounce ideas off of one another, and just talk about all subjects under the baking spectrum.

Come in and sit down with beverages and pastries, and let's talk about how much we all love to bake :-)

[JustJo]

I've always loved to bake and have been baking from scratch since I was about 10. In fact, the only things I use mixes for are corn bread (Jiffy) and sometimes pumpkin bread (Pillsbury) when I'm feeling lazy.

I had to chuckle when I read your OP because I'm literally baking bread right now....it's on its first rising, and soon I'll punch it down, divide it in two, put one back to rise as a plain loaf and knead shredded cheese and herbs into the other one.

I've also got 3 over-ripe bananas in the fruit basket that will be becoming banana cake later on today...my son's favorite.

The idea of opening a bakery has been a long-term fantasy for me...and one I may actually carry through on eventually. It's long hours in the middle of the night for the baker....so probably not until my son is grown....but it sounds pretty darn good to me.

Besides, my chocolate chip cookies are already quasi-famous!

[kittygrrl]

i love dessert but a good bread can do amazing things for my mood..i don't indulge much but when i do i love to do homemade pitas..and coconut cake i absolutely adore...

[Leigh]

LOL Jo, I bet that anything you bake is fabulous

I've baked a couple things based on recipes, but I'm hoping to do more in the future. I want to get into more than just the occasional cake or whatnot, I'm hoping to venture into pies and cupcakes and more ~ I'll probably even take pics and tell of my baking adventures as time goes on and this thread starts hopping more. I think it'll be fun for all of us who love baking to share things in here while having fun - I look forward to it :-)

[Novelafemme]

Originally Posted by JustJo

I've always loved to bake and have been baking from scratch since I was about 10. In fact, the only things I use mixes for are corn bread (Jiffy) and sometimes pumpkin bread (Pillsbury) when I'm feeling lazy.

I had to chuckle when I read your OP because I'm literally baking bread right now....it's on its first rising, and soon I'll punch it down, divide it in two, put one back to rise as a plain loaf and knead shredded cheese and herbs into the other one.

I've also got 3 over-ripe bananas in the fruit basket that will be becoming banana cake later on today...my son's favorite.

The idea of opening a bakery has been a long-term fantasy for me...and one I may actually carry through on eventually. It's long hours in the middle of the night for the baker....so probably not until my son is grown....but it sounds pretty darn good to me.

Besides, my chocolate chip cookies are already quasi-famous!

Jo, can you share your recipe for homemade bread with us *me I have struggled with learning the whole process and other than using a bread machine, have never been successful. Thanks in advance!!!

Like Jo, I have been in love with baking since I was a little girl. Since it's so hot in Tucson I tend to get the urge once fall sets in, but I still love to make various breads during the warmer months. I have a secret cinnamon swirl banana bread recipe from my maternal grandmother that I adore <3

[Rockinonahigh]

I think your idea is a fine one,there were two thinggs I wanted to do in haveing a job in my lifetime.One was train horses till I had done all I wanted to do,then become a chef.My only regeret is I didnt do it sooner than I did,at age 50 I went to culinary school,on one hand it was the hardest thing I have done cause I hadnt cracked a text book since high school then there was the age factor of me being the oldest on my class most being around 19 to 25..that was anothe lesson to learn cause people shure have changed a lot over the years.
Culinary school isnt a walk in the park,you can bet it will take lots of work in class as well as in the lab(kitchen).Dont be afraid to make a mistake in anything you do its part of the learning process nomatter what you choose.It took me two years to get through my chef training and graduate.So many folks get into this trade and are shocked to find out how much book work there is to it and trere will be lots of it.Be chosey as to which school you go to as the better it is the more you will learn,Cordon Bleu is rally good,Culinary Instatute of America is another good one,Look in your area at the local colleges or trade schools or look for specilaty schools by well known Chefs that have a school of there own.I went to a local trade school,it was pretty good but I never thought I got he training I should have gotten in many areas ..such as bakeing,working sugar,cake decorateing ..Ice carveing even will add to you credentials that you will need to inhace your resume.If you have anymore questions just ask, I will anser them,pm me or ask hear.
Good luck in your venture and happy bakeing.

[Leigh]

Originally Posted by Novelafemme

Jo, can you share your recipe for homemade bread with us *me I have struggled with learning the whole process and other than using a bread machine, have never been successful. Thanks in advance!!!

Like Jo, I have been in love with baking since I was a little girl. Since it's so hot in Tucson I tend to get the urge once fall sets in, but I still love to make various breads during the warmer months. I have a secret cinnamon swirl banana bread recipe from my maternal grandmother that I adore <3

I never really got much of a chance to bake, or even cook, when I was younger so I'm just starting now so to speak. I really want to learn more hence why I'm thinking about taking a baking course ~ why not go into something that yes will be alot of hard work but will be fun at the same time? I'm leaning towards that for sure

[JustJo]

I actually have a "basic bread" recipe that I simply vary any which way. I've never used a bread machine, so I'm not sure how much you know....but here goes.

Jo's Basic Bread

In a large bowl (preferably something like pottery that will hold the warmth, but plastic works...just not metal)....

Pour 1 cup cold water and 1 cup boiling water (the cheater's method for getting the warmth that the yeast likes).
Stir in a couple spoons full of sugar or honey (to give the yeast something to eat).
Sprinkle 1 envelope of dry yeast on top...and leave it alone for a few minutes. You'll start to see the yeast bubble and foam up onto the surface of the water. This means you've got live yeast...a must for bread.

After it's bubbled and foamed a little, pour in 1 cup of flour....preferably white to start with....and stir for a minute or two. This develops the gluten and lets the yeast grow without overwhelming it.

Gradually add and stir in 4 more cups of flour (white, wheat or my favorite "white whole wheat" from King Arthur that has the nutrition of whole wheat but the consistency of white), 2 tablespoons of butter or shortening (a must to keep the bread fresh) and 1 tablespoon of salt (which is a must...bread without salt tastes terrible). Don't put the salt in first....salt stops the action of the yeast if it gets too sudden of a hit.

At this point you can also stir in a variety of other things....but keep in mind that this recipe makes two loaves. They'll be another chance later to customize a single loaf. If you want both loaves the same you could stir in raisins and cinnamon, or shredded cheese and herbs....maybe 1/2 cup of dry milk solids if you want a little more protein in your bread.

Don't stir too long....just enough to get most of it mixed in.

Turn the dough out onto a floured counter top (I pour another cup of flour onto the counter), flour your hands and start kneading. The best way I can describe kneading is to squish with the heels of your hands, fold the dough over, squish again, fold, squish....and keep going. You're basically mixing the dough and adding air...which you want.

I let the dough pick up as much flour from that last cup as it wants to. You don't want it sticky, but you don't want to knead it forever and force it to pick up all the flour or your bread will be tough.

Knead for a few minutes, then let it rest while you wash, rinse and dry your bowl. You'll be using it again in just a moment. In your clean dry bowl, pour a little olive or vegetable oil and rub it all around to oil the bowl...fingers work, or a folded paper towel.

Drop the dough in the bowl, turn it over so the oiled side is up, cover the bowl with a clean dishtowel and put it in a warm place without cold drafts.

Once it's doubled in size (which can take an hour or three depending on the temperature of the room, the yeast, and sometimes the alignment of the moon ), you'll punch the dough back down, turn it out onto that floured counter again, and knead it for a few more minutes.

Divide the dough in two.

Here's where you can customize a single loaf if you want...by kneading in any additions. I traditionally make one plain loaf and one with shredded cheese and mixed herbs kneaded in just because it's what we like best.

Shape the dough into two loaves (the shape need not be perfect) and put into bread pans that you've either oiled or sprayed with Pam. Cover with that dish towel again and wait.

In 45 minutes or so, your loaves will be almost doubled in size.

Turn the oven on to 350, and once it's fully preheated, pop in those loaves. Bake for 35 or 40 minutes, depending on your oven.

The loaves will be lightly browned and, if you turn the loaf out of the pan, will sound a little hollow when you tap on the bottom with open fingers.

Let them cool (if you can resist)....and enjoy!

[Christy51274]

Thanks Leigh for posting. I've been baking now for a few years now, sometimes a la box and other times, from scratch. I feel that there are only a few recipes that I'm truly good at and they'll probably always remain my staple baked goods.

Cupcake shops are so en vogue right now! The ones that are around are very well known even outside of the city! Accounting may sound like more of a secure bet, but follow your heart. If you do what you love, then you'll shine!

I've yet to find a recipe for Tres Leches that wows me. If anyone has any to share, it would be greatly appreciated.

I live close to Baltimore, and have heard of this place in D.C. Must be pretty amazing to have folks all the way up here talking about it. Here's the link:

http://www.georgetowncupcake.com/

Christy

[WolfyOne]

I grew up with relatives that owned 2 bakeries. As a kid, i really liked spending time there. I can tell you one of my uncles had 3 heart attacks or maybe strokes, I can't remember. I do know my mom said it came from the long hours and heat he'd be in, in the bakery while he baked. That was long ago and and thank goodness for air conditioning nowadays. when they were ready to retire, there wasn't a family member anywhere that wanted to take on the business, so they sold to outsiders. In order to take on a bakery, you don't really need culinary school. You really have to have a flare for baking and want to do it all the time. Most everything my uncle baked were from recipes handed down from family or trial and error until he got a recipe the way he wanted it.

As for me, I always looked forward to making bagels and challah with my mom once a month. her recipe was not one that you could use unless you had the juice glass she used to measure her oil. back then there was cake yeast and converting it to what is used today would not be easy. Smelling the dough as I waited for it to rise for the first time was even harder than smelling the bread as it baked. Making the bagels was also a really fun process for me as a kid. Mom used a boiling the bagel method before putting them in the oven to bake. She said it made them lighter and not rock hard out of the oven. Something she learned from my uncle at the bakery.

Good luck and happy baking Leigh

[MrSunshine]

Mmmm fresh bread. Has anyone ever made or had fresh pizza bread?
I used to split a loaf with my high school bestie from this little shop that had magically appeared one day. It's pretty simple, just homemade fresh bread stuffed with pizza ingredients. I taught myself how to make it a few years back. I blew the kitchen up a few times but it was so worth it!

[Miss Scarlett]

i love to bake...it's something my grandmother and i did every time she came to visit. The majority of my baking is from scratch but there are times when i will use a mix - though mainly as an ingredient.

A few years ago i thought about starting up a specialty cake business. But after talking with a client about her take & bake meals business (sold at farmers markets and via email orders) i changed my mind. She told me that she had to have an inspected commercial kitchen and since she did not have one of her own she rented the kitchen from a local church. It would take up more of my time than it was worth to continuously haul supplies, etc back & forth.

i've heard of some ladies in my area who will do custom cakes (from their homes) via word-of-mouth but my work schedule will not allow me enough flexability.

But for anyone who is able i say go for it!

[UofMfan]

I would be willing to sacrifice my time to be a taste tester for some of you.

One has to do what is right.

[LaneyDoll]

I just made my very first, homemade (less premade crust) apple pie ever!!! And it was fabulous; Riley and I ate half of it as soon as it came out of the oven.

[aishah]

i love baking! and cooking in general. i know enough about working for myself at this point that i'm pretty sure i'd never want to do either as a job, though.

i tend to go off of recipes when i bake and adapt things, whereas i'm comfortable cooking things from scratch without a recipe at this point. so i'm still getting comfortable with baking. i just started baking my own bread in the last year, but i love trying different recipes for cookies, cakes, brownies/blondies, etc. i don't make pie very often - i prefer to bake cobbler or souffle instead. but i might bite the bullet one of these days and work on my pie skills.

[LaneyDoll]

Originally Posted by aishah

i love baking! and cooking in general. i know enough about working for myself at this point that i'm pretty sure i'd never want to do either as a job, though.

i tend to go off of recipes when i bake and adapt things, whereas i'm comfortable cooking things from scratch without a recipe at this point. so i'm still getting comfortable with baking. i just started baking my own bread in the last year, but i love trying different recipes for cookies, cakes, brownies/blondies, etc. i don't make pie very often - i prefer to bake cobbler or souffle instead. but i might bite the bullet one of these days and work on my pie skills.

Use my recipe! It was amazing!!!

[Nadeest]

I would recommend the book "On Baking" to you, if you wish to learn more about the art and science of baking. It is used in the Baking and Pastry department at my college for their standard textbook. This book helps teach you the theory behind things, which is something that you will need to know, if you open your own business.
I'm studying Culinary Arts at a local community college, and they offer culinary arts degrees and also baking and pastry degrees. If you would like to learn more about the science of food in general, I would recommend "On Cooking", as that teaches you the theories on how things work.
"On Baking" has recipes in it, but "On Cooking" doesn't. They both are extremely useful books, however, to my mind. Both of these books are used as textbooks at my college.

[spritzerJ]

What is more beautiful than baking? I am just not sure... in the world of beautiful things I find it is hard to resist the warmth, smell, rise and family traditions of baking. Oh happy sigh...

I am a dabbler in baking. Letting the desire come and go. When I am weekend mom my daughter and I bake together even something small. The closeness is next to heaven. Cupcakes this weekend. And cupcakes make things better.

My current kick is muffins. Since it is just my daughter and I and our tastes are very different (and she is a strong minded girl) I enjoy recipes that have a basic ingredient we can both enjoy and then I can add to for our differences. Like banana then banana nut for me. I use a small muffin pan for hers and larger one for mine so I can tell them apart in the morning rush. Next I hook her on scones.

I adore pie. Persnickety and messy but fun. Homemade crust.. I know I don't have it down yet but love it anyway. Mom used to make pie squares growing up. I call them portable pie. Flatter made with a thin layer of filling baked on a raised edge cookie sheet. She usually did this before making her pies. Kept 4 kids and their busy hands out of her way. We could grab and go... She was the master of fast good food.

Finally giving in to getting a pastry cloth has done wonders for my baking mood.

[Leigh]

Its nice to see so many people coming in and sharing things; I hope this thread takes off like the other food ones seem to have ~ besides, who doesn't love baking and goodies?

Jo ~ I am going to make a point of making that bread at some point, I may even do it next weekend as a treat for my family

Christy ~ I know down in the states they have alot of those cupcake shops, not sure if they have specific ones here in Winnipeg but I'm going to do some research because if there is a true niche for it and I can get training then I'll definitely go for it !!!!

Wolfy ~ I've seen on these shows how hard it can be to work in a bakery, and I worked in one briefly for a few months so I've seen how it can be stressful and difficult but I think it would be more than worth it

MrSunshine ~ That definitely sounds worth it

Scarlett ~ I plan on beginning to do some baking in the future here at home to get me started, but I think it would be alot of fun (better than sitting in an office all day) :-)

UofMFan ~ You can be my taste tester if you want, I may need a few of them

[Metro]

This is one of my favorite *easy* bread recipes (fr allrecipes.com) -- along with a great video (watch and learn -- no verbal instructions whatsoever). Enjoy!

INGREDIENTS:
1 pkg active dry yeast
2 Tbsp warm water
1 Cup mashed, cooked butternut squash
1/2 Cup warm milk
1/4 Cup butter or margerine, softened
1 egg
3 Tbsp brown sugar
1/4 tsp salt
3 Cups all-purpose flour
GLAZE: 1 egg, beaten plus 1 Tbsp water

METHOD:
In small bowl, dissolve yeast in water. In a mixing bowl, combine squash, milk, butter, egg, brown sugar and salt; mix well. Add yeast mixture and 1-1/2 Cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (NOTE: Do not over knead or bread will not properly rise and will be too dense.) Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds; roll each third into a 18-in rope. Place on greased baking sheet. Braid ropes together (see video); pinch ends. Cover and let rise until nearly doubled, about 30 minutes. Combine glaze ingredients; brush over braid. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from baking sheet and cool on wire rack.