You do not need a dehydrator for this. You can proof your yeast on the kitchen counter and let the bread rise on the counter or preheat oven, turn off and let dough rise in warmed oven
My mom's family own the bakery in East San Diego California for many years and you don't have to put it in the dehydrated proof of my mom would always just put it on the counter close to the oven close to warm place and cover it with a cloth and let it prove and that's what she always did it and then she'd have to punch it down and let it come up again and she would do that twice to her bread she made the most delicious oatmeal bread on the planet
Wow! That looks delicious. I remember the olive oil and oregano dips at Italian restaurants and this looks even better. I will have to try this at a future family gathering. Thanks again for a great video!!!
Wow that looks totally amazing both the dip and the bread definitely have to try this one! You just keep getting better and better at this bread thing You are definitely the egg white bread expert 😀
Can you please advise substitutes for Acacia Fibre ie- would Oat Fibre work? And what sub for Tapioca flour please… I do have Lupin flour. Thanks can’t wait to make this and toast those Baguette pieces to dip with! I love the crunch of toast which is what I miss most.
Nili!!! Just made the baguettes!!! Fabulous recipe!!! I made bruschetta with fresh herbs from my garden and tomato’s ! So good! I’m going to pick up pink pepper corns and make your dip recipe next time! I was at a natural food store yesterday and saw pink peppercorns, I was going to get them but forgot to go back! So I guess I’ll have to make another trip!!!
I just made a version of this dip as a dressing for a cauliflower based salad. I didn’t have rosemary so added french tarragon and parsley. So delicious! Thank you for sharing, I’ll certainly make this again.
If you use tap water, the quick way of getting the temperature right for yeast, is little finger temperature. If you stick your little finger under the tap and the water doesn't feel neither hot or cold, but just there, you've got the temperature that yeast thrives at 😉
I can’t believe I haven’t tried this yeast risen bread yet. I don’t have that type of dehydrator to put the loaves in to rise, I would have to put it in a really low oven instead. I think I could put the yeast into my air fryer since it is also a dehydrator and it goes that low. It just doesn’t have the space to put the loaves in it. I will try this soon. Maybe on my next day off.
Happy Saturday, hope you and your family are doing good. I'm originally from a small town called Tennmile OR, joined the Military now living in Alabama....I made your baguettes, they are really good especially with the olive oil dip. I searched TH-cam for a more savory Baguette and came across a recipe from the ladies at Low Carb Spin, This morning was the third time trying to make this recipe and I'm not sure what I'm doing wrong, yours comes out really good. But this Olive Loaf Baguette recipe from Low Carb Spin won't get stiff peaks and of course the bread comes out mushy inside. Are you planning to release an updated savory baguette recipe? If you have one, please let me know, I didn't see it. Much appreciated.
About a year ago I made some pink peppercorn jam and looking stuff up i found out that people allergic to nuts can be allergic to pink peppercorns. I love them and they dont bother me, but beware! Thanks for your yeast recipes. I miss homemade yeast bread the most!!! Last time i tried the yeasted butter buns, my egg whites wouldnt whip up!!??
I didn't put my salt on before proofing, but I took a page from ChrisCookingNashville"s book and hit it with an egg wash then added flake salt. Worked reasonably well. The bread turned out really well. I did have to fight a bit to get the mold clean after. I sprayed it and the bread released fine, but just enough got into the mesh to be annoying. Sadly, this will have to be an occasional treat since my ankles and feet swelled up after eating. Either it's too many carbs or I reacted to something. I just had the bread with butter, although I will be making the dip too.
I think that dip would be great on just about anything and yes, I love pink peppercorn! Your bread always looks great but I found I have more problems with keto ingredients than regular. But I am definitely making that dip!❤
I don't understand how proofing the bread works for this recipe? Wouldn't it melt the butter which would then deflate the egg whites? Is it the yeast proofing that is counteracting the deflating egg whites?
No it's not. Some folks will preheat their oven to 100 degrees or so, turn it off and use that. Some folks just put it in a cold oven with the light on
The only thing I have that is big enough to fit my baguette pan in to proof is my air fryer, but there's no way to turn the fan off. Do you think that would effect it being able to rise properly?
Proof it in a barely warm, turned off oven or just in a cold oven with the light on. If your room temp is 72 or above, proof it on the bench and allow a little longer
YES, YES, YES, no dehydrator needed. Just place your bread pan on top of preheating oven…i proof mine for 15-17 minutes…or bread will over flow the pan!
hello, excuse me for my writing; english it's not my lenguage; I have a cuestion; where I can storage all this ingredients ?; because I storage inside fride for more freshness; That is correct ?;
No ma'am. You can store it in a cabinet or pantry. The ingredients, that is. The bread, you can store on the counter for 2 days, then move to refrigerator or freeer.
I keep my ingredients together in a reusable tote type shopping bag…in the kitchen cupboard and sometimes on top of the fridge. I use the products all the time…so it is easy to keep them together.
OH, MY…. Leave this ingredient out and save money by using less products. Besides it is $20.00 for 4 ounces in 🇨🇦Canada. It makes no difference to the bread outcome if you leave it out! Money saved….lots of money!💵
Looks delicious. I have to admit though that I'm suffering "video fatigue" from this channel. Videos 3-4 times a weeks is too much to keep up with. Unsubscribing for a while.
You do not need a dehydrator for this. You can proof your yeast on the kitchen counter and let the bread rise on the counter or preheat oven, turn off and let dough rise in warmed oven
Exactly how I do it
Thanks! How Long would I leave it in the oven to rise?
My mom's family own the bakery in East San Diego California for many years and you don't have to put it in the dehydrated proof of my mom would always just put it on the counter close to the oven close to warm place and cover it with a cloth and let it prove and that's what she always did it and then she'd have to punch it down and let it come up again and she would do that twice to her bread she made the most delicious oatmeal bread on the planet
That dip looks like it would be amazing blended and used as a salad dressing.
You need to patient that hybrid hand/stand mixer at 4:38😂🤣 looks great!!
Wow! That looks delicious. I remember the olive oil and oregano dips at Italian restaurants and this looks even better. I will have to try this at a future family gathering. Thanks again for a great video!!!
Wow that looks totally amazing both the dip and the bread definitely have to try this one! You just keep getting better and better at this bread thing You are definitely the egg white bread expert 😀
Can you please advise substitutes for Acacia Fibre ie- would Oat Fibre work? And what sub for Tapioca flour please… I do have Lupin flour. Thanks can’t wait to make this and toast those Baguette pieces to dip with! I love the crunch of toast which is what I miss most.
Looks amazing! I love how you adjusted the dip along the way and didn’t follow a strict recipe. Sign of a great cook. ❤
Many thanks for all you do Nili. You are an inspiration.
I have a pink pepper tree hanging over my back fence! I've thought about harvesting some of the peppercorns.
I just ordered pink peppercorns from Amazon. I’m going to make this on Sunday. Looks delicious. Thanks for sharing. ❤️
Me too, mouth is watering--
Nili!!! Just made the baguettes!!! Fabulous recipe!!! I made bruschetta with fresh herbs from my garden and tomato’s ! So good! I’m going to pick up pink pepper corns and make your dip recipe next time! I was at a natural food store yesterday and saw pink peppercorns, I was going to get them but forgot to go back! So I guess I’ll have to make another trip!!!
I just made a version of this dip as a dressing for a cauliflower based salad. I didn’t have rosemary so added french tarragon and parsley. So delicious! Thank you for sharing, I’ll certainly make this again.
If you use tap water, the quick way of getting the temperature right for yeast, is little finger temperature. If you stick your little finger under the tap and the water doesn't feel neither hot or cold, but just there, you've got the temperature that yeast thrives at 😉
I think you are trying to say tap water (water that comes from a tap).
My loaf mold was just delivered today!! Perfect timing…thanks for all your hard work and creativity
I can’t believe I haven’t tried this yeast risen bread yet. I don’t have that type of dehydrator to put the loaves in to rise, I would have to put it in a really low oven instead. I think I could put the yeast into my air fryer since it is also a dehydrator and it goes that low. It just doesn’t have the space to put the loaves in it. I will try this soon. Maybe on my next day off.
The bread is AMAZING!!!¡
Happy Saturday, hope you and your family are doing good. I'm originally from a small town called Tennmile OR, joined the Military now living in Alabama....I made your baguettes, they are really good especially with the olive oil dip. I searched TH-cam for a more savory Baguette and came across a recipe from the ladies at Low Carb Spin, This morning was the third time trying to make this recipe and I'm not sure what I'm doing wrong, yours comes out really good. But this Olive Loaf Baguette recipe from Low Carb Spin won't get stiff peaks and of course the bread comes out mushy inside. Are you planning to release an updated savory baguette recipe? If you have one, please let me know, I didn't see it. Much appreciated.
About a year ago I made some pink peppercorn jam and looking stuff up i found out that people allergic to nuts can be allergic to pink peppercorns. I love them and they dont bother me, but beware! Thanks for your yeast recipes. I miss homemade yeast bread the most!!! Last time i tried the yeasted butter buns, my egg whites wouldnt whip up!!??
I didn't put my salt on before proofing, but I took a page from ChrisCookingNashville"s book and hit it with an egg wash then added flake salt. Worked reasonably well. The bread turned out really well.
I did have to fight a bit to get the mold clean after. I sprayed it and the bread released fine, but just enough got into the mesh to be annoying.
Sadly, this will have to be an occasional treat since my ankles and feet swelled up after eating. Either it's too many carbs or I reacted to something. I just had the bread with butter, although I will be making the dip too.
I think that dip would be great on just about anything and yes, I love pink peppercorn! Your bread always looks great but I found I have more problems with keto ingredients than regular. But I am definitely making that dip!❤
What problems? Do you make the egg 🍞white bread? Can I help?
Gladys🇨🇦Toronto🇨🇦
i think caraway would taste amazing with that feta, it may be the secret spice.
This looks so delicious!!
Does anyone replace the Acacia fibre with oat fibre? Also what about tapioca flour, can I use lupin?
If you didn't have the dip, is the "bread" good enough to eat, grilled, drizzled with EVOO and salt?
Yes!
Yummmm! I can't wait to try this one!
I would have liked more info on the taste and consistency of the bread rather than the dip. Still gave it a thumbs up and will subscribe.
I don't understand how proofing the bread works for this recipe? Wouldn't it melt the butter which would then deflate the egg whites? Is it the yeast proofing that is counteracting the deflating egg whites?
Looks delicious! ❤️🥰❤️
When i let the bread proof, the shredded butter tends to collect at the bottom. Does this happen to any of you?
My opinion is above….. ONE HOUR RISE IS MUCH TOO LONG!
Great job. ❤
Could you make this with bruscetta topping?
What can you do if you do not have a dehydrator for proofing the bread?
I believe you can heat your oven to 200 and then turn it off after it’s preheated around 110° ❤
@@Nectareads thank you very much for the reply. I will give that a try.
Just turn your oven light on, no need to turn oven on. Your bread will proof just fine.
Come on, no one needs a dehydrator to proof bread. Just sit the pan on your preheating oven….I allow my bread dough to rise 15-17 minutes! That is it!
Love that recipe 😅
You need a brand. Awesome job!
I'm gonna say it's because of those herbs that came out of your own garden. Yep.
That dip would be delicious slathered on a hamburger with the top of the bun soaking in the olive oil.
Have you ever made bread from milk powder, eggs and baking powder? Just three ingredients? 🤔🤔
So is the dehydrate necessary for proofing? Also if I'm a 1st time bread maker which of your recipes would you recommend I start with?
I'd like to know too
No it's not. Some folks will preheat their oven to 100 degrees or so, turn it off and use that. Some folks just put it in a cold oven with the light on
Would golden flax meal work as a sub for acacia fiber powder Nili? Thanks!
Do you have to have a dehydrator?
Which I could just buy my bread and buns from YOU!!
You need to sell them. ❤
great vid as always! can I replace the acacia powder for arrowroot startch? or something else?
FYI the acacia fiber is a useful tool for homemade ice creams, if You are into that 😊 & a lil guar gum.
You do not NEED the acacia powder at all! Save your money!
Gladys🇨🇦
Wondering if this will work with egg whites rather than egg white powder? I’m in a huge egg glut since spring and I don’t think I can take another
What if you don’t have a dehydrator?
You can put it in your microwave with a bowl of warm water
Can preheat oven to 110.. turn off and leave in there… I have proven bread dough like this.
Let the bread rise the old fashioned way….like our grandmothers did…on the top of the preheating oven!
@@gladysobrien1055 thank you
The only thing I have that is big enough to fit my baguette pan in to proof is my air fryer, but there's no way to turn the fan off. Do you think that would effect it being able to rise properly?
Proof it in a barely warm, turned off oven or just in a cold oven with the light on. If your room temp is 72 or above, proof it on the bench and allow a little longer
@@cassieoz1702 my concern with proofing in the oven was that it would fall when I took it out to preheating it. What are your thoughts?
@@mommyfindingfit it's possible if you bang it down or if the kitchen is very cold. Bread dough isn't generally as fragile as we're told
Thanks!
Thank you so much! 🥰
I don't have a baguette pan. Can I make this in a loaf pan?
Yes, any pan will do…the bread will just be a loaf….so when eating…just slice the bread into the size you like!
Can I make these without a dehydrator?
Yes, you can bloom your yeast simply by waiting 5-10 minutes letting it sit on your counter in your kitchen.
YES, YES, YES, no dehydrator needed. Just place your bread pan on top of preheating oven…i proof mine for 15-17 minutes…or bread will over flow the pan!
@@gladysobrien1055 thank you 🙏🏾
Do you think you could do this with the Egg White breast that doesn't need the butter, yeast, etc
Yes, any bread 👍🏼
@@IndigoNili Making this now except without the pink peppercorns until I can grab some.
hello, excuse me for my writing; english it's not my lenguage; I have a cuestion; where I can storage all this ingredients ?; because I storage inside fride for more freshness; That is correct ?;
No ma'am. You can store it in a cabinet or pantry. The ingredients, that is. The bread, you can store on the counter for 2 days, then move to refrigerator or freeer.
I keep my ingredients together in a reusable tote type shopping bag…in the kitchen cupboard and sometimes on top of the fridge. I use the products all the time…so it is easy to keep them together.
@@gladysobrien1055 this does depend where you live, we are in the tropics and have found the egg white powder can go off in the heat tastes weird.. 🫤
@@jdmosaics oh, very good to know, thank you! So, do you own more than one refrigerator to protect expensive heat sensitive foods?
What can I use to replace acacia powder?
the acacia fiber is a useful tool for homemade ice creams, if You are into that 😊 & a lil guar gum
OH, MY…. Leave this ingredient out and save money by using less products.
Besides it is $20.00 for 4 ounces in 🇨🇦Canada. It makes no difference to the bread outcome if you leave it out! Money saved….lots of money!💵
Y-O-U A-R-E K-I-L-L-I-N' M-E-E-E-E-E
❤❤❤
😊
❤
That is so much work:((((
Looks delicious. I have to admit though that I'm suffering "video fatigue" from this channel. Videos 3-4 times a weeks is too much to keep up with. Unsubscribing for a while.
Wow, that looks really good!