What are we about here at Bakeroose?

Chef Stephanie Petersen is know as Chef Tess Bakeresse. She is joined in her cooking adventures here on the Bakeroose blog by her two sons, Little Man and Face. We also have regular posts from other Little Chefs who share their cooking adventures. Our kid's blog is a help to moms, grandmas, grandpas and caregivers. We want to help a whole new generation of cooks get excited about the culinary world. If you cook together and have the desire to join our Bakeroose, feel free to send an email to Chef Stephanie Petersen (chef-tess@hotmail.com). If we like what we see, we'll add your story! That simple. If you homeschool, welcome! We have a twice monthly bakeroose class that will be highlighted on this blog as a way to incorporate food science into your child's education. We hope you want to come back again and again. Even better, we hope you like it enough to want to share your cooking experiences and anything you learn along the way! We are so excited to hear from you! Chef Stephanie's main blog is http://www.cheftessbakeresse..com/

Cooking class information can be found here:

Kids Cooking Classes

Any class Chef Tess teaches with kids will usually be added here automatically! So...how cool is that?!

Thursday, September 13, 2012

Spider Bread!

We are going to make some spider bread for October.

Spider-Pan Dulce...Tutorial

With Halloween coming this next week, I thought I'd share how I make my Spider-Pan Dulce! Isn't she beautiful all perched on top of that loaf of bread? Well...she's also 100% edible! Isn't that crazy! I recently got all my licensing in place to sell bread and pastries from home (via AZDHS) So...it's on the level to make them here and ship. At any rate, if you don't want to make the spider bread yourself, they can be ordered here  along with a lot of my other baked goods here. 


To make the loaves yourself, take one pound of bread dough. Today I used Sweet Potato Yeast Bread but you could easily use my 5 day bread dough as well. take a 2 oz ball of dough out of the loaf and set aside. Pull the rest of the dough into a tight ball. 


Place seam side down on a large sheet pan lined with parchment paper. Poke a hole in the center of the top of the loaf and form the 2 oz of dough into a spider, placing the legs down first and then topping with the body of the spider. 

Using a dough cutter, make deep cuts into the loaf in a diamond shape, leaving the spider on the top intact.

 Allow to raise 35-45 minutes.  Preheat oven to 375 degrees. Bake 40-45 minutes until internal temperature of 165 degrees.  Follow my directions for the basic bread painting here.  To get the white, use edible white gel paste. I have other methods...but that one is the simplest by far. The gel paste colors are perfect for bread too!  

 There you go. 

Always My Very Best,
Chef Tess!

What are you making fun for Fall?!
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