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

Transcript

00:03
(rhythmic guitar music)
00:05
[Casey] For some reason, bees tend to
00:07
follow me around.
00:09
I think it's probably just 'cause I have residual honey
00:12
all over me all the time.
00:15
They're such incredible creatures.
00:17
When you're working with them, you can hear
00:19
the difference in their buzzings.
00:22
When they're just floating around doing their thing,
00:24
it's a very peaceful hum.
00:26
If you've left their hive exposed too long,
00:28
you get the kind of warning, we're getting a
00:30
little tired of this.
00:31
Time to put it back.
00:33
If you still ignore that, you get the real pissy,
00:35
put us back kind of buzzing.
00:40
I really knew very little about honey,
00:43
about bees, about it's benefits to agriculture.
00:47
It's been a real credit to our supplier that
00:49
he's been willing to take me under his wing
00:51
and really teach me about a lot of this stuff.
00:55
It started at this table.
00:57
This is the table.
00:58
This is the kitchen where the whole company began.
01:02
I grew up in a family that loved to cook
01:04
but never from recipes.
01:06
It was more about whatever was good in the garden
01:09
or what we had in the cupboard and then we would
01:11
just make something up as we went.
01:13
Baking doesn't quite work that way.
01:15
I do get a little off track sometimes
01:18
and then have to find my way back into the recipe.
01:22
We're gonna make an oatmeal honey batard.
01:24
So I've got some ground oats, all purpose flour,
01:27
whole wheat flour.
01:28
Then we're gonna add some honey, salt and yeast to this
01:31
and let it rest for a sec.
01:33
Honey is great to use in baking because it's a
01:36
natural mold inhibitor.
01:38
Typically when I make a homemade loaf of bread,
01:40
pretty quickly it goes stale.
01:43
If there's honey in the dough, it gives me
01:45
another day or two.
01:47
Kneading dough is really about distributing
01:50
all the ingredients.
01:52
If at any point, I mess up, it's not a time
01:55
to throw it away.
01:56
There's plenty of time to go back and add more water,
01:59
bring it back a couple steps and work it back to the point
02:02
that you wanted it to be at.
02:05
Here we go.
02:06
I think we're pretty good to let it rest.
02:11
So there's the crust which is the outside
02:14
and the crumb which is the interior.
02:16
I prefer a nice, wet, bubbly crumb
02:19
and a thin, crispy crust.
02:21
We're ready for the shaping and the final rest.
02:26
The final countdown.
02:27
(chuckles)
02:34
Bread baking is a little more solitary
02:36
than other types of cooking.
02:38
It's really just single steps at a time
02:40
and developing one finished product.
02:44
I don't have any business background.
02:47
All I know is my love of cooking
02:51
and my thrill of experimenting in the kitchen
02:53
and I think that is the real groundwork of this company.
02:56
It's been a steep learning curve because there's a lot
02:59
more to it than that, but where that all begins
03:01
and ends for me is being a home cook.
03:04
(gentle guitar music)
03:09
(hollow tapping)
03:11
(crackling crust)
03:14
This is exactly how I like it.
03:16
Perfect for butter, cheese, anything spreadable.
03:20
I've had a couple loaves come out a little weird
03:22
but I've been pretty proud.
03:24
I think any time you make something yourself from scratch,
03:27
you should always feel proud of it.
03:29
(bread crackling)
03:32
Mmmm.
03:33
(chortles)
03:37
I love putting honey in bread because it adds
03:39
such a nice caramelization on the crust here
03:42
but it adds such a perfect amount of sweetness
03:45
in the crumb inside, plus the butter and the honey on top,
03:49
and the oatmeal and the whole wheat.
03:53
This is heaven.
03:54
(chuckles)
03:56
(bread crackles)