How Honey Can Make Bread More Delicious
Spend in afternoon in the kitchen of Casey Elsass for our latest episode of Cook's Notes. Watch as Casey cooks up fresh baked bread made with Bee's Knees honey, the company he founded and owns.
Released on 7/8/2016
(rhythmic guitar music)
[Casey] For some reason, bees tend to
follow me around.
I think it's probably just 'cause I have residual honey
all over me all the time.
They're such incredible creatures.
When you're working with them, you can hear
the difference in their buzzings.
When they're just floating around doing their thing,
it's a very peaceful hum.
If you've left their hive exposed too long,
you get the kind of warning, we're getting a
little tired of this.
Time to put it back.
If you still ignore that, you get the real pissy,
put us back kind of buzzing.
I really knew very little about honey,
about bees, about it's benefits to agriculture.
It's been a real credit to our supplier that
he's been willing to take me under his wing
and really teach me about a lot of this stuff.
It started at this table.
This is the table.
This is the kitchen where the whole company began.
I grew up in a family that loved to cook
but never from recipes.
It was more about whatever was good in the garden
or what we had in the cupboard and then we would
just make something up as we went.
Baking doesn't quite work that way.
I do get a little off track sometimes
and then have to find my way back into the recipe.
We're gonna make an oatmeal honey batard.
So I've got some ground oats, all purpose flour,
whole wheat flour.
Then we're gonna add some honey, salt and yeast to this
and let it rest for a sec.
Honey is great to use in baking because it's a
natural mold inhibitor.
Typically when I make a homemade loaf of bread,
pretty quickly it goes stale.
If there's honey in the dough, it gives me
another day or two.
Kneading dough is really about distributing
all the ingredients.
If at any point, I mess up, it's not a time
to throw it away.
There's plenty of time to go back and add more water,
bring it back a couple steps and work it back to the point
that you wanted it to be at.
Here we go.
I think we're pretty good to let it rest.
So there's the crust which is the outside
and the crumb which is the interior.
I prefer a nice, wet, bubbly crumb
and a thin, crispy crust.
We're ready for the shaping and the final rest.
The final countdown.
Bread baking is a little more solitary
than other types of cooking.
It's really just single steps at a time
and developing one finished product.
I don't have any business background.
All I know is my love of cooking
and my thrill of experimenting in the kitchen
and I think that is the real groundwork of this company.
It's been a steep learning curve because there's a lot
more to it than that, but where that all begins
and ends for me is being a home cook.
(gentle guitar music)
This is exactly how I like it.
Perfect for butter, cheese, anything spreadable.
I've had a couple loaves come out a little weird
but I've been pretty proud.
I think any time you make something yourself from scratch,
you should always feel proud of it.
I love putting honey in bread because it adds
such a nice caramelization on the crust here
but it adds such a perfect amount of sweetness
in the crumb inside, plus the butter and the honey on top,
and the oatmeal and the whole wheat.
This is heaven.