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Food Language
เข้าร่วมเมื่อ 26 ธ.ค. 2022
Imagine walking into a good bakery, the aroma of freshly baked bread filling the air. Now you can bring that experience into your own kitchen, all you have to do is watch my videos and follow my easy bread recipes. If you have any questions about bread or food in general, I'm happy to answer them all!
I provide everything you need to bake perfect loaf at home.
I provide everything you need to bake perfect loaf at home.
I don't buy bread anymore! The new perfect recipe for quick bread
Imagine walking into a good bakery, the aroma of freshly baked bread filling the air. Now, you can bring that experience to your own kitchen with this new perfect recipe for quick bread! In this video, I’ll guide you through making bread with a crispy crust and a soft, airy inside.
Ingredients:
• Water: 1 cup (220 ml)
• Fresh yeast: ¾ tsp. (3 g) or dry yeast: ½ tsp. (2 g)
• (Optional) Sugar: 1 tsp. (4 g)
• Bread flour: 2 ½ cups (320 g)
• Salt: 1 tsp. (6 g)
Don’t miss out on this amazing recipe! Watch the video, try it out, and let me know how it turns out in the comments below
Picture yourself pulling these loaves out of the oven, the crust crackling as it cools, filling your home with the irresistible scent of freshly baked bread. Whether you’re a beginner or an experienced baker, this recipe is designed to bring the charm of a French boulangerie to your kitchen.
Remember, the joy of cooking is in the process as much as in the final product. So, let’s enjoy the process together and make some delicious bread! 🥖
I would love to hear from you. Please say Hi in the comments below and let me know what country you’re watching from. If you enjoyed this video and found it helpful, please give it a thumbs up and subscribe to the channel for more delicious recipes. Happy baking!
#bread #foodlanguage #recipe
Ingredients:
• Water: 1 cup (220 ml)
• Fresh yeast: ¾ tsp. (3 g) or dry yeast: ½ tsp. (2 g)
• (Optional) Sugar: 1 tsp. (4 g)
• Bread flour: 2 ½ cups (320 g)
• Salt: 1 tsp. (6 g)
Don’t miss out on this amazing recipe! Watch the video, try it out, and let me know how it turns out in the comments below
Picture yourself pulling these loaves out of the oven, the crust crackling as it cools, filling your home with the irresistible scent of freshly baked bread. Whether you’re a beginner or an experienced baker, this recipe is designed to bring the charm of a French boulangerie to your kitchen.
Remember, the joy of cooking is in the process as much as in the final product. So, let’s enjoy the process together and make some delicious bread! 🥖
I would love to hear from you. Please say Hi in the comments below and let me know what country you’re watching from. If you enjoyed this video and found it helpful, please give it a thumbs up and subscribe to the channel for more delicious recipes. Happy baking!
#bread #foodlanguage #recipe
มุมมอง: 11 198
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Amazing
L'olio non è mai troppo!!!....alla fine non unge le mani!
Beatifull,naw I cook like jou and I hope that my bred is like jou. I am from bratiful CROATIA,thanx jou
looks delicious. How big is your pan that you baked it in?
Hi Peggy! The pan is about 15.5"x10.2" (39x26cm)
Watching from Wichita, KS, USA. I want to try this.
Please do!
👏👏👏👌👌
Quelle est votre four , merci
What a faff
I am making this bread now. I put it in the oven with the light on to rise because is somewhat chilly at my house. I know that they will turn out fantastic, as usual. Thank you!
Hi again Eleonora! How did it go?
@@Food-Language Great, of course. Your recipes have been always great so far, and I made many.
Mouth watering 🤤
Piękna porowatość bułeczek , brawo 😊
Hi from Kuala Lumpur Malaysia👋. Nice video❤
Could you please give me the brand or features of the baking pan you use? Thank you.
The pan is about 15.5"x10.2" (39x26cm), I use two identical ones, turning one upside down to use as a lid.
Love this!!! Watching from USA. Been looking for a type pf bread that reminds me of Germany, and this is it. Is it possible to bake this as one or two loaves instead of four small ones? Would the times of rest and baking be the same or would I have to adjust?
Thanks ♥ If you are making two loaves, bake them covered for 5 more minutes (25 minutes instead of 20) and when you uncover them you could leave the temperature up. For smaller loaves, I lower it for the second stage, but if the loaf is larger, you can just uncover and bake for 10 more minutes at the same temperature. Everything else remain exactly the same, same rest times and everything.
Totally trying this! Looks sooo good.
This was not quick why do y’all lie. And before you lie. I’m a chef.
I don't have a covered roaster. Do you think tenting with foil might work, or at least give me some sort of tasty bread? I'm interested in eating fresh foods, whole and baked as such.
Mine isn't even a roaster (well, technically you could call it that). It's just two identical pans, one turned upside down and used as a lid. If you have two pans of the same size, they will work perfectly. If not, you can try foil, just make sure the bread doesn't touch the foil.
@@Food-Language Thank you! (No two pans, but that's good to know in buying another pan) I'll try the foil without touching the bread. I have to get the flour and Yeast, then I'll make it. & I'll comment on how it turns out. Very encouraged. Thank you so much. I would not have attempted it without seeing your video showing "how to!" Double thanks!
this is no different to any other bread reciipe
I made this but wish you mentioned in the description of ingredients the correct amount of dry yeast to use. Maybe i over worked it during one of the stages but mine did not come out that flaky.
This recipe was very dry. I tried making it twice and the dough was very dry both times.
Wow, thank you for sharing such a wonderful recipe! I will be attempting this for the first time. Watching from USA 🇺🇸
Looks like crispy bagiet
Thank you for this video ❤❤❤❤ how can I make this yummy bread 🍞🍞 without GMO flour? I had to give up bread until I can fin non GMO and non bio engineered ingredients ty
I would like the reception thanks
Can i use all purpose flour?
Yes, you can, but make sure it has a good protein content. 10% is good, 12% is perfect.
it's amazingly delicious...olive oil or Macadamia oil and garlic... even with chopped raw onion and some stuffed peppers AND Sardines... tried it just out of the oven with cooked lamb in a sandwich... Oh my, i think let your ways run wild... it's delicious.. well done. .. Malta.. and we have probably the best and healthiest bread here but 10/10.
Thanks, that sounds amazing, you should write food reviews 😅 That description made me hungry. I have never tried (or even seen) macadamia oil, how does it taste?
If you spend half a day to raise the dough, trust me, it's not quick though 😂
You forgot to add some more Olive oil 🤬
Akbar ke pada hone se phapllye ki chanixpe 🎬
Chani expensive movie 🎬
Amazing. I never knew we can bake with double trays, thank you soooo much
Hi! Looks awesome! How long do you rest the bread once you take it out of the oven?
Just until it cools down (if you have the patience). Just don't cut it while it's hot, the crumb will clump together and it won't be as nice. Also, the steam will escape from the bread and it will dry out quickly. But once it is cool, you can enjoy it without remorse.
Saludos desde México🤗 A este tipo de pan le llamamos bolillo, birote y me encanta, se hace mucho este pan por ac
Smashing❤ another recipe I just have to try from you. thank you 🇬🇧
Please do!
Ciao potrei sapere a che temperatura fai effettuare la fermentazione. E dopo le ultime tre pieghe, vedo che metti l'impasto direttamente in teglia, o lasci prima lievitare. Grazie
Ciao Nicola. Quando ho fatto questa focaccia era inverno, la temperatura era probabilmente intorno ai 22-23°C. Ma la faccio anche in estate con più di 25°C, quindi è abbastanza versatile. Quando fa caldo ti consiglio la fermentazione lunga. La metti in frigo dopo le pieghe, il giorno dopo la lasci arrivare a temperatura ambiente e continui con il processo. Dopo le ultime tre pieghe metto l'impasto direttamente in teglia, sì, poi se non "collabora" lo lascio rilassare un po' e provo di nuovo a stenderlo. Ha sempre funzionato perfettamente. Grazie per la visione!
Hi, from Japan!
Hi!
Çok güzel oldu harika gorunuyo
Are they gluten free 😂
No, sorry.
@@Food-Language im being sarcastic, I tried your recipe and they came out delicious thank you
Love, love, love, so simple, so perfect. I’m Italian decent, and as soon as he cut the loaf, showing those airy holes, I was ready to make an Italian sandwich. Of course mortadella, Genoa salami, prosciutto, sharpe provolone cheese, olive oil, oregano, black pepper. Now roasted red peppers fresh onions, sliced tomatoes lettuce. The bomb. Going to try this bread recipe. Best wishes ♥️♥️🙏🙏🇺🇸🇺🇸
You made me hungry! Next time I'll read your comment again and make myself one. Thanks for watching Patricia ♥
From Canada , my dream is to have the same result but with sourdough 😒😒 but looks sooo delicious 😊
Love focaccia! thank you for a nice video!
You are so welcome!
Amazing 😊
How long they last soft like this Because you make this so fast and no resting 🥰 8:02
They keep pretty well, but they don't last long because they get eaten pretty fast 😅
brazil . i will try this recipe
wonderful bread. thank you for the receipe. where do you get the pan to bake the bread
Cześć! Oglądam z Polski
A ja z Uk oglądam
Tuyệt vời❤
Where I live 1 kg (35 oz) of regular (not ultra high processed GMO) flour costs 4 USD, and organic flour 6 USD 😆😆😆😆😆
That's a lot, where I live it costs a little less. But I'd still bake my own bread, even if it costs twice as much, the feeling of fresh bread coming out of the oven is incomparable. 1 kg makes 3 of these batches, so totally worth it!
I loved that you took off your wristwatch and any rings to make your bread ❤️.
How did you know? Was it the tan line on my wrist? 😅
@@Food-Language , well! Yes and no. Usually I am a very laid back person. But I am very strict as to how I make my food. We all know how dirt can hide under rings and all. Hygiene in the kitchen is a must, for me, and sometimes a see known chefs doing their thing with plenty of jewelry. If one wants to keep them while making food, there are gloves.
@FernaManu I couldn't agree more
Yummy😋😋😋
Brasil. Sou da cidade de São José do Rio Pardo