I am 14 years of age (with adult supervision) and I tried this recipe and did everything by hand. It was grueling and it took a few minutes to get the hang of kneading but it was honestly a very easy recipe that I can follow for whenever i need bread. Thank you.
I have been baking bread for 40 years and generally do not use sugar in my bread dough because it doesn’t need it for the yeast to activate since the yeast is very happy just to munch on flour alone and my loafs always turn out beautiful. If it’s cold inside your home because of the AC in the summer, set your covered dough in the oven with the light on only and your dough will rise nicely! Also, it depends on how much moisture is in the air which determines how much water you need to add to your dough. If you use these measurements given here and you live in the dessert, you most likely will have to add a little bit more water to your flour to hydrate it, where as if you live in a humid climate you will need a little less water. ☺️
The tip about fluffing the flour, then pouring into the measuring cup made a HUGE difference! This is the best my dough has risen ever! I took a cue from Alton Brown during the first rise and put a pan of boiling water in my oven (turned off), then added the bowl of dough right over it. Gives a nice, stable controlled humidity environment.
@@davidlang4546does not say oven temp and how long to bake. Also does not say how much flour and water. Thank you to the above commenter for filling in the gaps there
I’ve been using KAB recipes for years and I’ve never had one turn out wrong or wonky. The bread recipes are fantastic and the sweet recipes are delicious. I made the deep, dark fudgy brownies over the weekend and my family loved it!!
Wow..... Thank you so much for your recipe. I made the bread. It came out so well. It was my first time making bread. I recommend this for everyone who wants to learn making bread. Thank you so much. ❤❤❤❤
Thank you guys for posting this recipe _in full_ in the description box. You guys are very patient and very nice to go through each comment and tell them where the recipe is posted from the video 😂 Don't think anybody ever goes into those description boxes. The description is always my first go-to because tons of useful info is normally posted. Having a recipe on hand, makes it easier to follow along with the video too 😊 I'm going to be making this tonight to have for brunch tomorrow! Great job as always Martin, ty! You all are top notch kind ppl 🧡
I had never ever made bread in my whole life. This past winter I found this recipe and I decided to try. It came out great and I have been making it ever since. Aleays comes out fine. Create taste and texture is perfect. These days I very rarely buy store bought bread anymore. Instead I make my own. Always comes.out great.
I love the part where he told us how much water to use and what temperature and how long to bake at. Very useful tutorial without any key information missing.
@buzzgreen20 4 1/2 to 5 cups (540g to 600g) King Arthur Unbleached Bread Flour 1 tablespoon (11g) granulated sugar 2 1/4 teaspoons instant yeast 2 1/2 teaspoons (15g) table salt 1 2/3 cups (379g) water, lukewarm (90°F to 110°F) yellow cornmeal, for coating the pan it's literally in the description, but I'll help with your laziness I guess
I really enjoy your videos. Your explanation of the whole process makes baking bread fun. You are a gifted baker and teacher. Thank you for your expertise and sharing a very good recipe with the best flour. I am excited to go bake. Thanks for the flour measuring tip. It works. I made cookies the other day and they were the best ever. Hats off to King Arthur flour and it's employees. Have a great day!
I also enjoyed the video but I measure with cups like he said and he said put one cup of flour, I had to Google the metrics to figure out how many to actually put in, he never said how much water and what to cook it on/how long. Hopefully mine comes out.
Wonderful instructional video! Thanks. For those of us in Europe, remember that KAB mentions temperatures in Fahrenheit so we need to translate these to Celsius! Don't prove your bread at 70c ! I learned how to knead in a simple way today - and it worked better than MY old, usual method! Thanks again!
Thank you for this video. Very informative of the different steps. Other videos set you up to fail because they don’t show you all the steps, they cut the video away and come back and the dough is done. I have saved his video so I can watch over and over to help me when baking bread 🥖❤️. PS I am glad you used cup measures, that’s how I bake ❤️❤️❤️
I just made my first loaf of bread last week on a whim after getting curious about making our own. I had never done it before and while I can cook, baking bread has always had a sort of mystery that I hadn’t really discovered. After succeeding with that loaf(using King Arthur Bread Flour), I started seeing ads on TH-cam from King Arthur about making various breads. So I watched this video after getting inspired to bake some more, and I’m currently sitting at the oven watching my loaves bake, which is SUPER exciting to me! Even after making that first loaf, it immediately inspired me to think about sharing this with my family and with anyone I meet. I had a dream a few years ago of opening my own bakery, and this really scratched that itch again. Great videos and recipes KAB!!
First time ever making bread from scratch and it turned out soo good! Watching your video made it so much easier to understand how to properly do it! I cant wait to make more and continue to learn other recipes!
Hi, Sandy! We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. You'll find the recipe here if it is not showing for you: www.kingarthurbaking.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe. Happy baking 🧡! -🍮Nicole
Great video! I stopped baking 20+ years ago. I don't know why. This video convinced me to stop buying half-baked Tuscan loaves at Wallyworld and to start baking again. This dough came together perfectly using the grams measurments in the recipe. I didn't need to add anything. BTW, 2.25 teaspoons of SAF Red instant yeast is 7.031g. My dough is on a second rise as I type this after spending 24 hours in the fridge to develop more flavor. Wallyworld carries King Arthur Bread flour AND King Arthur All Purpose flour for those of us in rural America. THANK YOU MARTIN!
This is one of my old favorites. I've made it at least dozens of times. I always divide my dough into thirds and make long skinny loaves, however, because the CRUST is the best part. I also brush them with water and sprinkle with sesame and/or poppy seeds before baking. 😋
In the past 2 years my eggs have gone from a nickel apiece to a quarter or more. So I now substitute brushing water or oil over my bread, for everyday baking. I get "more bang for my egg buck" by baking the egg inside, for those tasty recipes that call for an egg. Like King Arthur's Beautiful Burger Buns recipe. I made those for a cookout last weekend, and no one noticed that I brushed them with oil before the second rise. They are so good, leftovers get eaten up for breakfast.
over the last 3 years the egg industry had massive fires ( looked like arson) and a bird flu. So hopefully prices will stay relatively normal now.@@1-Wheel-Drive
This guy uses broad ethereal thinking on some details instead of technical details and it has improved my bread making. I understand coddled and swaddled more than i understand leave at 85 degrees. My bread making improved with this video thank you!
Very good recipe relative to the amount of effort it requires, with bar none the best visualization of each step possible. Incredibly easy to follow and very tolerant of mistakes, absolutely worth trying for anyone looking into making bread on their own. It's an absolutely transcendent experience when it goes right.
An easy way to add steam is to throw 2 cups or so of ice cubes in the bottom of the oven. They evaporate on about 10 minutes which is about all the steam you want. Taking out a big pot of boiling water after 10 minutes isn’t very safe.
Yes Joseph, you can certainly bake this recipe in a loaf pan! You will still want to divide the dough into two and be sure to grease the pan. Happy Baking! -👩🍳Maranda
I tried this recipe and cooking instructions on the link, it turned out great actually and not just that, it's my 1st time baking this type of bread thank you so much for sharing this idea. I really appreciate it.
I tried this today and it turned out to be so damn good! This is my second time baking bread so I am very impressed with how it turned out. My 2 1/2 year old and 15 month old helped me make it. The one thing that I wish I did right was to only PAT the dough after you separate it, I kneed it. My dough would have been more fluffy
Thanks for a very good video. As a chef instructor one thing I have to mention for those using volumetric measure. I have found that most students that have some experience cooking with volume measure do not know there is a difference between a liquid measure and a dry measure. They are used to measuring dry ingredients like flour in a pyrex liquid cup. If it is say, a cup needed , they will fill the glass cup with flour and bang it on the counter to level it off. I wish you would mention this in your videos. Also I wish you would tell people that dough CAN rise in the refrigerator. It does not have to be a warm spot for rising. Keep up the great videos. Now if I could get you to do something about your shipping costs I would be so happy. Xo
Thanks for your note. To best help our customers, we currently calculate shipping based on the cost of merchandise rather than by weight. Many of the orders we fulfill are quite heavy and would incur prohibitively high fees if weight were the standard. You can be sure that we will continue to monitor related costs and best practices in order to meet the needs of our community. We do offer a couple of programs, including electronic promotions (bakewith.us/37qd7b) and our Baker's Rewards Plus program (bakewith.us/azq8m4), which can both offer help with the cost of freight, as well as flat-rate standard shipping on orders of $99 or more. Happy baking 🧡! -🍮Nicole
I try to order when shipping is either free or low cost. In May I'm going back home to New Hampshire and King Arthur is my first stop, can't wait to shop:)
My stepdad always uses and raves about the products from this company, so when I decided to bake my own bread for the first time as an adult in my own home, and was looking up easiest bread recipes, I immediately trusted the article I found. To do the steam I just put a pan of water in the oven and allowed it to heat up during the oven preheat and then just kept it in there during the bake, and I could not believe how well my first attempt turned out (and how tasty, considering nothing was really added!). For my second bread I got creative and added some spices, hand-minced garlic, and hand-chopped green olives and pimento during the kneading in my stand mixer. Figured it was only the waste of a few hours and some ingredients if it sucked. Literally the best bread I've ever had in my life. I'm so excited to have found such an easy and versatile bread recipe because now I am just dreaming up different flavor profiles to try (and my friends ask me to bring bread whenever we do anything involving food/potluck)!
Thanks for your interest in our flour! Our store locator can help you track down any nearby carriers of our products: www.kingarthurbaking.com/wheretobuy Our search tool even lets you refine the results by selecting which product you're specifically looking for. Happy baking! -👩🍳Morgan
We make this bread at least once a week and love it! We get compliments all the time and I've shared this recipe multiple times with friends! thank you for this!
My Mother made bread like this her entire life without scale , Even never measured water . She knew exactly how much should Be added to the quantity of flour , added it gradually until reached Desired consistency.of dough. Needles to say , it was always perfect. Practice makes wonders .👌
One small suggestion - placing a scale underneath the bowl as you add the ingredients so that you can verbally comment on how much was added by weight throughout the video. It's nice to have volumetric, but it would make sense to include viewers in either camp by simply commenting on the other measurements you aren't using as you go along. That or having the recipe with both measurements in the video description; which, as an aside, please consider adding a shot of the recipe ingredients and amounts in the first few frames of the video. It makes it so much easier to follow and write down.
Yes. I agree with that observation. It's confusing the way you flipped around using grams one second, and measuring cups the next. I like to take notes while watching you demonstrate the method.
You guys have honestly helped me so much with your videos and shorts - I've just placed a grocery order for the week and am now exclusively purchasing King Arthur products 😊 I used to go for the cheaper store brands- but you've gained a new loyal customer!
I made this and was very pleased with the result. Very delicious and satisfying. To me the first loaf was ideal but the loaf I put in the freezer was still good but I prefer the bread as it comes from the oven. Very good descripton of the process.
Just like knitting or playing the violin, becoming a strong baker like this takes a bit of training and a LOT of practice. But none of us are born knowing how to bake, it's a skill that anyone can learn! 🧡 -👩🍳Kat
@@KingArthurBakingCompany I followed your instructions, watched the video multiple times and reading the instructions. My first ever bread came out very well, I am pleased. My weakness was the cutting the bread before putting it in the oven. My cuts were not as clean as yours. Thank you
I'm glad I found this channel, I remember watching a video on TH-cam specifically mentioning King Arthur Flour , saying it has a higher gluten or protein, which I think are the same lol. Also, I've heard spooning flour into the cup works as well. I do that, I think I got it from Sally's baking addiction.
Bowl covers are so handy! Definitely no need for a disposable ones in our kitchen, although of course they make sense for folks who are just baking once or twice a year or so. -👩🍳Kat
Infuriating when you find a really good recipe BUT with volume measurements you are set up to fail. I notice though that King Arthur Baking uses both volume and weight with a lot of their recipes. In the past, I contacted them to find weight of dry ingredients per cup of flour they use. There was a discrepancy between their cup sizes and ones I use. A company like that should know that not all cup sizes world wide hold the same amount.
Nothing wrong? Everything is wrong, if you’re serious about baking, bread or anything else for that matter. It’s sad to see how low Martin has gone. I remember watching videos of Jeffrey Hamelman and Martin showing people how to make professional baguettes. He’s a long way from those times.
@@cachi-7878 I'm not going to lose any sleep over a free baking channel on TH-cam. The man is baking bread, not cooking up pharmaceuticals, and the fact is people use volumetric measurements in real life, so there's nothing wrong with posting a video about it. Once again I'll reiterate, if you've graduated to buying fancy flour, then make an investment and buy a $10 kitchen scale ✌️
I’m adding an AMEN to that. Measuring flour or any ingredients by WEIGHT, in GRAMS, is a no brainer. Just put the bowl on the scale, zero out the scale for net weight start, start scooping the flour to the bowl. No counting cups, no forgetting that cup count. Easy, simple, brainless. @KingArthurBaking
Hi there! All this information, including ingredient weights in grams, is in the recipe that is linked at the very beginning of the video description. Happy baking! -👩🍳Kat
Hey! So the bread tastes great but I ran into a small problem. My bread came out a bit flat and there are a few things - I swapped of the bread flour 25% whole wheat flour and I only had about 250 grams of bread flour so I added some 00 flour to make up for it. I also didn’t shape it quite as neatly and my scores weren’t as deep or clean, could any or all of those be a factor in them being flatter?
Hi there! The flours used all hydrate differently, causing the dough to be a little different to work with, but possible. We have a blog article that will show you our testing on swapping flours in your bake: www.kingarthurbaking.com/blog/2014/02/28/yeast-bread-rolls-and-pizza. We hope this helps! -🍮Nicole
How much yeast he says 2 1/4 tea spoon or table spoon and how much water . I've never made home made bread be for and I don't want to do it wrong and waste anything .. thank you in advance
Very often, professionals forget to tell us about the small details because they do them so often. 1. He added the salt and yeast into different areas of the mixing bowl, because salt can kill yeast.
@@angusbeef5329yes you can. In fact I made Martin’s focaccia bread today. It’s all mixed at the same time. You mix the flour, salt and yeast, whisk to mix then add the warm water. If salt killed yeast, you’d never add salt to bread dough, think about it.
@@angusbeef5329here’s from his recipe: In a medium bowl, whisk together the flour, salt, and yeast until well combined. Add the water and 1 1/2 teaspoons of the olive oil. Mix until thoroughly combined and homogenous.
Salt won't kill yeast except in enormous quantities (more than double). And certainly not in contact otherwise by definition adding salt would mean your dough wouldn't ever rise at all.
Wow you are amazing. One thing I noticed is that you did not grow the yeast, it was simply added. Is that how we get these beautiful smaller rolls of bread?
Great observation! The amount of yeast in this recipe is slightly higher in this recipe than what you may see in others, giving this loaf a boost in a short period of time. No need to take the extra step here, making it an easier bake 😄 -🍮Nicole
Excellent video Martin..love your bread baking…our daughter lives in Vermont and uses King Arthur also.?we’re a short distance away down in Northwestern Connecticut..Great product! Thank you for sharing..great time of the year in the Northeast..perfect baking weather..😊
Making this for the second time. The first time the bread was quite dense. I'm not having this issue so often when making cheese-onion bread, but that recipe uses milk and butter and more sugar. Today I'll use a cake form and see if it's any better.
@@KingArthurBakingCompany thsnk you. It went very well this time. I cheated a little though. 1. I added more flour because after 20 minutes of kneeding it was still extremely sticky. 2. I used a cake mold so it would rise to the top instead of sideways. I think that is what made it so dense the last time. It was pretty flat compared to the video result. Anyway, I gave it an egg wash and sesame seeds on top. Great recipee. What would you recommend against the bread going stale? I placed it in an airtight container after it cooled but that didnt help at all.
A little cheating never hurt, glad to hear it went well! As for keeping your bread fresh, in addition to keeping it in an airtight container or bag, I'd also recommend storing it in the fridge. -🍰Grace
His bread is a Very normal type of bread. Me, As an amateur newbie baker still learning the ropes, I wouldn't show this bread finish on TH-cam, leave alone on King Arthur flour site. Thanks
He’s really good at explaining for somebody that’s learning how to make bread Martin can you please do this same video but with a Dutch oven like an artisan bread, so I can follow exactly the steps 😊thank you
Hi Michell! You may find this video helpful. It's a different bread recipe, but also very delicious and easy to make: th-cam.com/video/0FhiJr6WCGI/w-d-xo.htmlsi=0Q-7gCF5XOEHUcK2 😊 -👩🍳Kat
This is a great video! I watched twice but missed oven temp and baking time? I have your big baking cookbook, use your flour, and have been to your place many times when we lived in Vermont!
Save yourself trouble and just get a digital scale. They're cheap. I'd recommend that it has a max of at least 5kg/11#. If you're baking bigger batches you'll need more but if you're baking bigger then you probably already have a scale.
For sure! We always suggest folks measure in grams, but it's important to us to help beginners without access to a scale to bake as well. That's why our recipes include both grams and volumetric measurements. 😊 -🍮Kat
My mom taught me to make bread 66 years ago. She taught me to knead bread dough until you press it with your finger until it feels like a “babies bottom”. That always worked perfectly for me.
This is such a cute reference! Unfortunately not everyone has experienced poking a baby's bottom, or it's been so long that one can't remember what it was like. XD Just think that it bounces back slowly, but it stays indented for quite a bit but does bounce back like rubber.
Hi Martin, thank you for this wonderful tutorial-I cannot wait to try it! I'm fairly new to bread making and, so far, have only made no-knead breads. Instead of the kneading by hand, is it possible to do it in a stand mixer with a dough hook? If so, for how long do you think it should be run for? Thanks so much!
I have enjoyed all the videos you have made and posted to TH-cam, including the home episodes. This question is on percentages, if you wanted to add whole wheat and rye flours. What are the percentages of each flour you would start with? How would those flours change the percentage of water/hydration? Is there a good source that I or one could go to in order to learn and have positive results?
We're so glad to hear that you enjoy Martin's videos! When it comes to substituting whole wheat flour into a recipe, you can typically replace up to 50% of the white flour in a recipe. You'll also want to add 1-2 teaspoons of water per cup of flour you replace with whole wheat flour. Check out out our How to substitute whole wheat for white flour in baking blog article for more details: www.kingarthurbaking.com/blog/2020/06/22/how-to-substitute-whole-wheat-for-white-flour-in-baking We'd also recommend checking our How to substitute rye for all-purpose flour article: www.kingarthurbaking.com/blog/2020/10/05/how-to-substitute-rye-for-all-purpose-flour The substitution will be similar when using rye in place of bread flour. We hope this can help and happy baking! -👩🍳Morgan
I tip the bag one way, put the cup in the bag, tip the bag the other way....flour hits the cup and i level it with a knife OR I spoon it in the cup and level it as usual as demonstrated without fluffing the flour first. Would you ever sift the flour after you measure it out? I have yet to use KAF but I've always wanted to
Hi there! Sifting can give you a lighter cup than is intended by the recipe author so we only recommend sifting before measuring the flour in volume if the recipe specifically says "2 cups of sifted flour". It's also important to note that "2 cups of flour, sifted" is different, this implies that you should measure out the flour and then sift it. We hope this can help! Kindly, -👩🍳Morgan
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
I am 14 years of age (with adult supervision) and I tried this recipe and did everything by hand. It was grueling and it took a few minutes to get the hang of kneading but it was honestly a very easy recipe that I can follow for whenever i need bread. Thank you.
We're glad you enjoyed this recipe! Thanks for baking along with us. 🧡 -👩🍳Morgan
Grueling 🙄
@@buzzgreen20why?
I am also 14 and made this recipe yesterday.
I was 12 and did this recipe with no supervision 😁
I have been baking bread for 40 years and generally do not use sugar in my bread dough because it doesn’t need it for the yeast to activate since the yeast is very happy just to munch on flour alone and my loafs always turn out beautiful. If it’s cold inside your home because of the AC in the summer, set your covered dough in the oven with the light on only and your dough will rise nicely! Also, it depends on how much moisture is in the air which determines how much water you need to add to your dough. If you use these measurements given here and you live in the dessert, you most likely will have to add a little bit more water to your flour to hydrate it, where as if you live in a humid climate you will need a little less water. ☺️
How long time in the oven
This is my go-to loaf for days when I just don't have time to do anything more complicated. Very easy to follow and well-explained. Thank you!
You're most welcome, Tay! 😊 We loaf helping you get bakes in during those busy days! -🥐Lily
The tip about fluffing the flour, then pouring into the measuring cup made a HUGE difference! This is the best my dough has risen ever! I took a cue from Alton Brown during the first rise and put a pan of boiling water in my oven (turned off), then added the bowl of dough right over it. Gives a nice, stable controlled humidity environment.
That's fantastic! 😊 -🍮Kat
540(+ ~60gm during kneading)gmflour, 1 tbsp sugar, 2.25tsp yeast, 2.5tsp salt,+379gm lukewarm water
What temperature are baking at and for how long? Is the oven fan forced or static please
@@Kellysmail the recipe is in THE DESCRIPTION
@@davidlang4546does not say oven temp and how long to bake. Also does not say how much flour and water. Thank you to the above commenter for filling in the gaps there
I’ve been using KAB recipes for years and I’ve never had one turn out wrong or wonky. The bread recipes are fantastic and the sweet recipes are delicious. I made the deep, dark fudgy brownies over the weekend and my family loved it!!
Ridiculously good and easy. Martin Philip you might be my baking hero if that's even a thing.
Wow..... Thank you so much for your recipe. I made the bread. It came out so well. It was my first time making bread. I recommend this for everyone who wants to learn making bread.
Thank you so much. ❤❤❤❤
Glad to hear that you had such great results, Mayuri! -🍰Grace
I baked my first ever loaf of bread, guided by this video.
Thank you so much!!
Thank YOU for making this loaf along with us, Vakhtang. Wishing you happy baking 🧡! -🍮Nicole
Thank you guys for posting this recipe _in full_ in the description box. You guys are very patient and very nice to go through each comment and tell them where the recipe is posted from the video 😂
Don't think anybody ever goes into those description boxes.
The description is always my first go-to because tons of useful info is normally posted.
Having a recipe on hand, makes it easier to follow along with the video too 😊
I'm going to be making this tonight to have for brunch tomorrow!
Great job as always Martin, ty! You all are top notch kind ppl 🧡
We're glad to hear you found it helpful! 😊 -🍮Kat
Just made it tonight. First time scoring and with regular serrated knife. They turned out beautifully. Thank you so much!
So happy to hear it! 💜 -👩🍳Kat
I had never ever made bread in my whole life. This past winter I found this recipe and I decided to try. It came out great and I have been making it ever since. Aleays comes out fine. Create taste and texture is perfect. These days I very rarely buy store bought bread anymore. Instead I make my own. Always comes.out great.
Glad we could help welcome you to the wonders of homemade bread! 💕 -🍰Grace
I love the part where he told us how much water to use and what temperature and how long to bake at. Very useful tutorial without any key information missing.
We're so glad you found the recipe (at the very top of the video description where it says "Get the recipe") useful! -🍮Kat
@@KingArthurBakingCompany shame he didn't say how much water to add amongst his ramblings
So please tell me where he told us how much water to use. I missed that part, and if you didn't please tell us all..
@buzzgreen20 if only there was some place that this information was clearly documented!
@buzzgreen20 4 1/2 to 5 cups (540g to 600g) King Arthur Unbleached Bread Flour
1 tablespoon (11g) granulated sugar
2 1/4 teaspoons instant yeast
2 1/2 teaspoons (15g) table salt
1 2/3 cups (379g) water, lukewarm (90°F to 110°F)
yellow cornmeal, for coating the pan
it's literally in the description, but I'll help with your laziness I guess
Just to be clear, I 100% buy King Arthur flour as a thank you for these awesome videos.
Aw, you're too sweet! WE LOAF YOU. 🥖🧡 -👩🍳Morgan
I have always been intimidated by baking bread! Your video is so well presented that I am going to give it a try! Thank you!
That's so exciting, Janet! Please let us know how your first loaf (of many, we hope!) turns out. 😊 -👩🍳Kat
Yeah, me too
How'd it go?
I always stir the dry ingredients together briefly before adding liquid. Don’t want all of one ingredient to start out on one side of the dough ball.
I really enjoy your videos. Your explanation of the whole process makes baking bread fun. You are a gifted baker and teacher. Thank you for your expertise and sharing a very good recipe with the best flour. I am excited to go bake. Thanks for the flour measuring tip. It works. I made cookies the other day and they were the best ever. Hats off to King Arthur flour and it's employees. Have a great day!
I also enjoyed the video but I measure with cups like he said and he said put one cup of flour, I had to Google the metrics to figure out how many to actually put in, he never said how much water and what to cook it on/how long. Hopefully mine comes out.
Wonderful instructional video! Thanks. For those of us in Europe, remember that KAB mentions temperatures in Fahrenheit so we need to translate these to Celsius! Don't prove your bread at 70c ! I learned how to knead in a simple way today - and it worked better than MY old, usual method! Thanks again!
Haha, always an excellent reminder! Proofing at 70 degrees Celsius would result in some very unhappy bread. 😄 -👩🍳Kat
The baker’s mode on your website is heaven sent. My bread turned out amazing, thank you!
We're so thrilled to hear that you're enjoying that new feature, Arianna! Thanks for baking with us! -👩🍳Morgan
Martin is a wonderful teacher. Always enjoy his tutorials. The serrated knife trick is one I will use in the future.
Thank you for this video. Very informative of the different steps. Other videos set you up to fail because they don’t show you all the steps, they cut the video away and come back and the dough is done. I have saved his video so I can watch over and over to help me when baking bread 🥖❤️. PS I am glad you used cup measures, that’s how I bake ❤️❤️❤️
Nope, not going back to complicated bread making. I started using a no-knead recipe during 2020. So easy.
We loaf that you found "your" bread recipe! 😊 -🥐Lily
I just made my first loaf of bread last week on a whim after getting curious about making our own. I had never done it before and while I can cook, baking bread has always had a sort of mystery that I hadn’t really discovered.
After succeeding with that loaf(using King Arthur Bread Flour), I started seeing ads on TH-cam from King Arthur about making various breads. So I watched this video after getting inspired to bake some more, and I’m currently sitting at the oven watching my loaves bake, which is SUPER exciting to me!
Even after making that first loaf, it immediately inspired me to think about sharing this with my family and with anyone I meet. I had a dream a few years ago of opening my own bakery, and this really scratched that itch again. Great videos and recipes KAB!!
That’s awesome! I’m baking my first ever loaf too! May your bread always turn out amazing ✌️ and you get to own your bakery
First time ever making bread from scratch and it turned out soo good! Watching your video made it so much easier to understand how to properly do it! I cant wait to make more and continue to learn other recipes!
How did you know oven temp and bake time?
Hi, Sandy! We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. You'll find the recipe here if it is not showing for you: www.kingarthurbaking.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe. Happy baking 🧡! -🍮Nicole
Awesome❣️ I hope you’re still baking bread. 🥰
Great video! I stopped baking 20+ years ago. I don't know why. This video convinced me to stop buying half-baked Tuscan loaves at Wallyworld and to start baking again. This dough came together perfectly using the grams measurments in the recipe. I didn't need to add anything. BTW, 2.25 teaspoons of SAF Red instant yeast is 7.031g. My dough is on a second rise as I type this after spending 24 hours in the fridge to develop more flavor. Wallyworld carries King Arthur Bread flour AND King Arthur All Purpose flour for those of us in rural America. THANK YOU MARTIN!
We're so glad to hear you're baking again! 💛 -👩🍳Kat
This is one of my old favorites. I've made it at least dozens of times. I always divide my dough into thirds and make long skinny loaves, however, because the CRUST is the best part. I also brush them with water and sprinkle with sesame and/or poppy seeds before baking. 😋
In the past 2 years my eggs have gone from a nickel apiece to a quarter or more. So I now substitute brushing water or oil over my bread, for everyday baking.
I get "more bang for my egg buck" by baking the egg inside, for those tasty recipes that call for an egg. Like King Arthur's Beautiful Burger Buns recipe. I made those for a cookout last weekend, and no one noticed that I brushed them with oil before the second rise. They are so good, leftovers get eaten up for breakfast.
over the last 3 years the egg industry had massive fires ( looked like arson) and a bird flu. So hopefully prices will stay relatively normal now.@@1-Wheel-Drive
This guy uses broad ethereal thinking on some details instead of technical details and it has improved my bread making. I understand coddled and swaddled more than i understand leave at 85 degrees. My bread making improved with this video thank you!
That's great to hear! We'll pass your message along to Martin too! -🍰Grace
We're so happy to hear that, Emily! Thanks for making us a part of your baking adventures! -👩🍳Morgan
What is the over temperature and baking time? It did not say.
Very good recipe relative to the amount of effort it requires, with bar none the best visualization of each step possible. Incredibly easy to follow and very tolerant of mistakes, absolutely worth trying for anyone looking into making bread on their own. It's an absolutely transcendent experience when it goes right.
Thank you so much for your kindness! We're glad you enjoyed this recipe and video! -👩🍳Morgan
An easy way to add steam is to throw 2 cups or so of ice cubes in the bottom of the oven. They evaporate on about 10 minutes which is about all the steam you want. Taking out a big pot of boiling water after 10 minutes isn’t very safe.
Trying this today. Dough is now rising, and it feels really good.
Yes Joseph, you can certainly bake this recipe in a loaf pan! You will still want to divide the dough into two and be sure to grease the pan. Happy Baking! -👩🍳Maranda
One of the reasons I’ve been intimidated by bread making is the kneading. Thank you for the kneading tutorial. I’m going to do this!
Wonderful, AW! Please share how it goes! -🥐Lily
This is a great easy beginner bread. I bet this would make excellent garlic bread for a pasta night.
First time on your channel. I learned to make my grandmother's bread as a young bride and have been making it for 50 years. Great video!
Aw, that's so wonderful! 💛 -👩🍳Kat
Your patient and reassuring style of instruction has caused me to attempt my first ever bread baking.
Thank You!!!
We're so happy to hear it, Louis! Happy baking! -👩🍳Kat
I tried this recipe and cooking instructions on the link, it turned out great actually and not just that, it's my 1st time baking this type of bread thank you so much for sharing this idea. I really appreciate it.
Congratulations, Joshua!! 🎉🍞 It's our pleasure to provide this lesson for you and to see you succeed! -🥐Lily
You can tell Martin really was soothed by that water temp.
I tried this today and it turned out to be so damn good! This is my second time baking bread so I am very impressed with how it turned out. My 2 1/2 year old and 15 month old helped me make it. The one thing that I wish I did right was to only PAT the dough after you separate it, I kneed it. My dough would have been more fluffy
That looks great! One correction…. rising bread does not fill with air, it fills with CO2 (just like yeast creates bubbles in beer or champagne)!
My 13 year old just made this today. He did an amazing job and came out great
Sounds like you've got a professional baker on your hands, Bethany! 🥖💕 -🍰Grace
Thanks for a very good video. As a chef instructor one thing I have to mention for those using volumetric measure. I have found that most students that have some experience cooking with volume measure do not know there is a difference between a liquid measure and a dry measure. They are used to measuring dry ingredients like flour in a pyrex liquid cup. If it is say, a cup needed , they will fill the glass cup with flour and bang it on the counter to level it off. I wish you would mention this in your videos. Also I wish you would tell people that dough CAN rise in the refrigerator. It does not have to be a warm spot for rising. Keep up the great videos. Now if I could get you to do something about your shipping costs I would be so happy. Xo
Thanks for your note. To best help our customers, we currently calculate shipping based on the cost of merchandise rather than by weight. Many of the orders we fulfill are quite heavy and would incur prohibitively high fees if weight were the standard. You can be sure that we will continue to monitor related costs and best practices in order to meet the needs of our community. We do offer a couple of programs, including electronic promotions (bakewith.us/37qd7b) and our Baker's Rewards Plus program (bakewith.us/azq8m4), which can both offer help with the cost of freight, as well as flat-rate standard shipping on orders of $99 or more. Happy baking 🧡! -🍮Nicole
I try to order when shipping is either free or low cost. In May I'm going back home to New Hampshire and King Arthur is my first stop, can't wait to shop:)
I went on both promotions and the rewards Plus. Neither link was available it stated. Any other way to get this info?
My stepdad always uses and raves about the products from this company, so when I decided to bake my own bread for the first time as an adult in my own home, and was looking up easiest bread recipes, I immediately trusted the article I found. To do the steam I just put a pan of water in the oven and allowed it to heat up during the oven preheat and then just kept it in there during the bake, and I could not believe how well my first attempt turned out (and how tasty, considering nothing was really added!). For my second bread I got creative and added some spices, hand-minced garlic, and hand-chopped green olives and pimento during the kneading in my stand mixer. Figured it was only the waste of a few hours and some ingredients if it sucked. Literally the best bread I've ever had in my life. I'm so excited to have found such an easy and versatile bread recipe because now I am just dreaming up different flavor profiles to try (and my friends ask me to bring bread whenever we do anything involving food/potluck)!
King Arthur's flour is the best I have ever use. Eventhough the flour is quite expensive in Malaysia but it's okay..just close the eyes😊
Thank you for that kind compliment! -👩🍳Kat
Do they have king Arthur flour at grocery store?
Thanks for your interest in our flour! Our store locator can help you track down any nearby carriers of our products: www.kingarthurbaking.com/wheretobuy Our search tool even lets you refine the results by selecting which product you're specifically looking for. Happy baking! -👩🍳Morgan
Wish I could get your flour in Nigeria too.
We make this bread at least once a week and love it! We get compliments all the time and I've shared this recipe multiple times with friends! thank you for this!
We're glad to hear that this recipe is well-loved in your kitchen! 🧡 -👩🍳Morgan
I'm my testing, I found that scooping could increase the amount of flour by up to 60%. It makes a huge difference!
Scooping is highly unreliable. No 2 people scoop the same.
My Mother made bread like this her entire life without scale ,
Even never measured water . She knew exactly how much should
Be added to the quantity of flour , added it gradually until reached
Desired consistency.of dough. Needles to say , it was always perfect.
Practice makes wonders .👌
❤ made this one once, did the proof in fridge overnight. Good and simple 😊
Proof that simple is yet grand. 🍞✨ Thanks for baking with us, mr Smith! -🥐Lily
@KingArthurBakingCompany my goodness, what a beautiful surpirs3☆
One small suggestion - placing a scale underneath the bowl as you add the ingredients so that you can verbally comment on how much was added by weight throughout the video. It's nice to have volumetric, but it would make sense to include viewers in either camp by simply commenting on the other measurements you aren't using as you go along. That or having the recipe with both measurements in the video description; which, as an aside, please consider adding a shot of the recipe ingredients and amounts in the first few frames of the video. It makes it so much easier to follow and write down.
there’s a link to the recipe with both types of measurements in the description.
OR… just click the recipe link, which includes weight measurements. 🙄
Yes. I agree with that observation. It's confusing the way you flipped around using grams one second, and measuring cups the next. I like to take notes while watching you demonstrate the method.
You guys have honestly helped me so much with your videos and shorts - I've just placed a grocery order for the week and am now exclusively purchasing King Arthur products 😊
I used to go for the cheaper store brands- but you've gained a new loyal customer!
Thanks so much for making room for us in your kitchen! Happy baking, Mason! -👩🍳Morgan
Made this a bunch of times. Great recipe!
Thank you for baking with us 🧡! -🍮Nicole
I love King Arthur videos. Everything well explained with the science behind it, tips and tricks.
Loaf to hear it! 😊 Thanks for baking with us! -🥐Lily
I like using cup measuring always used that way, so glad you did
I made this and was very pleased with the result. Very delicious and satisfying. To me the first loaf was ideal but the loaf I put in the freezer was still good but I prefer the bread as it comes from the oven. Very good descripton of the process.
We're so happy to hear you found it helpful! -👩🍳Kat
I’m like a medieval king on how much I love bread
Haha, same! 👑 -🍮Kat
The baker makes it look easier than it is,, he is gifted
Just like knitting or playing the violin, becoming a strong baker like this takes a bit of training and a LOT of practice. But none of us are born knowing how to bake, it's a skill that anyone can learn! 🧡 -👩🍳Kat
@@KingArthurBakingCompany I followed your instructions, watched the video multiple times and reading the instructions. My first ever bread came out very well, I am pleased. My weakness was the cutting the bread before putting it in the oven. My cuts were not as clean as yours. Thank you
450 degrees Fahrenheit in case anybody missed it from the written instructions.
Couldn't find the temp in the script. Thank you
I'm glad I found this channel, I remember watching a video on TH-cam specifically mentioning King Arthur Flour , saying it has a higher gluten or protein, which I think are the same lol.
Also, I've heard spooning flour into the cup works as well. I do that, I think I got it from Sally's baking addiction.
We're so glad you found us as well! 😊 -👩🍳Kat
Martin is the bomb!
Excellent video, thanks so much for using a bowl cover, I see so many people using plastic wrap which just ends up in a landfill forever
Bowl covers are so handy! Definitely no need for a disposable ones in our kitchen, although of course they make sense for folks who are just baking once or twice a year or so. -👩🍳Kat
Nothing wrong with volumetric measurements, but if you've graduated to baking bread with fancy flour, buy a scale.
Infuriating when you find a really good recipe BUT with volume measurements you are set up to fail. I notice though that King Arthur Baking uses both volume and weight with a lot of their recipes. In the past, I contacted them to find weight of dry ingredients per cup of flour they use. There was a discrepancy between their cup sizes and ones I use.
A company like that should know that not all cup sizes world wide hold the same amount.
Nothing wrong? Everything is wrong, if you’re serious about baking, bread or anything else for that matter.
It’s sad to see how low Martin has gone. I remember watching videos of Jeffrey Hamelman and Martin showing people how to make professional baguettes. He’s a long way from those times.
@@cachi-7878 I'm not going to lose any sleep over a free baking channel on TH-cam.
The man is baking bread, not cooking up pharmaceuticals, and the fact is people use volumetric measurements in real life, so there's nothing wrong with posting a video about it.
Once again I'll reiterate, if you've graduated to buying fancy flour, then make an investment and buy a $10 kitchen scale ✌️
A scale provides consistent results, but I think the big selling points are that it's faster, and you don't have as much cleanup with a scale.
I’m adding an AMEN to that. Measuring flour or any ingredients by WEIGHT, in GRAMS, is a no brainer. Just put the bowl on the scale, zero out the scale for net weight start, start scooping the flour to the bowl. No counting cups, no forgetting that cup count. Easy, simple, brainless. @KingArthurBaking
BEST BREAD EVER. Thank you so much for sharing this recipe and explaining each step
Hi there! All this information, including ingredient weights in grams, is in the recipe that is linked at the very beginning of the video description. Happy baking! -👩🍳Kat
The recipe does not show a grams measurement for the yeast. 2.25 teaspoons of SAF Red instant yeast is 7.031g.
Thank you very much for using American measurements!! It's so helpful.
Happy baking, Arlene 🍞🧡! -🍮Nicole
Hey! So the bread tastes great but I ran into a small problem. My bread came out a bit flat and there are a few things - I swapped of the bread flour 25% whole wheat flour and I only had about 250 grams of bread flour so I added some 00 flour to make up for it. I also didn’t shape it quite as neatly and my scores weren’t as deep or clean, could any or all of those be a factor in them being flatter?
Hi there! The flours used all hydrate differently, causing the dough to be a little different to work with, but possible. We have a blog article that will show you our testing on swapping flours in your bake: www.kingarthurbaking.com/blog/2014/02/28/yeast-bread-rolls-and-pizza. We hope this helps! -🍮Nicole
I just made this yesterday and it is amazing! Me and my family finished 1.5 loafs in less than 24 hours.
We're so happy to hear that it was a hit! -👩🍳Morgan
How much yeast he says 2 1/4 tea spoon or table spoon and how much water . I've never made home made bread be for and I don't want to do it wrong and waste anything .. thank you in advance
Very often, professionals forget to tell us about the small details because they do them so often. 1. He added the salt and yeast into different areas of the mixing bowl, because salt can kill yeast.
@Angus beef Not salt and yeast.
@@angusbeef5329yes you can. In fact I made Martin’s focaccia bread today. It’s all mixed at the same time. You mix the flour, salt and yeast, whisk to mix then add the warm water. If salt killed yeast, you’d never add salt to bread dough, think about it.
@@angusbeef5329here’s from his recipe:
In a medium bowl, whisk together the flour, salt, and yeast until well combined. Add the water and 1 1/2 teaspoons of the olive oil. Mix until thoroughly combined and homogenous.
It is better to mix yeast in the water, (and sugar too), wait a bit (like 15 minutes) and then add to flour with salt
Salt won't kill yeast except in enormous quantities (more than double). And certainly not in contact otherwise by definition adding salt would mean your dough wouldn't ever rise at all.
This is a great vide. Bread making and baking. Nothing easy about it, however. this is a complete bread making synopsis of the normal way to baking.
He never mention how much water
Hi Michael! The full recipe is linked in the video description. Happy baking! -👩🍳Morgan
Also noticed that
Wow you are amazing. One thing I noticed is that you did not grow the yeast, it was simply added. Is that how we get these beautiful smaller rolls of bread?
Great observation! The amount of yeast in this recipe is slightly higher in this recipe than what you may see in others, giving this loaf a boost in a short period of time. No need to take the extra step here, making it an easier bake 😄 -🍮Nicole
This is a good video, thank you. Hello from Republic of Macedonia..!! Good bless you.."
Made this yesterday for my sister and I to have with soup. It was so delicious!! I will be doing this again soon.
We're so glad to hear you both enjoyed it, Nancy 🧡 Happy baking! -🍮Nicole
One of the BEST teachers EVER! GREAT VIDEO!!
Can you tell me the amount of flour and water? Somehow, he didn't explain that part.
Thank you for the explanation behind each process. Great video!
Our pleasure! -👩🍳Kat
The missing measures :
4 1/2 to 5 cups (540g to 600g) King Arthur Unbleached Bread Flour
1 tablespoon (11g) granulated sugar
2 1/4 teaspoons instant yeast
2 1/2 teaspoons (15g) table salt
1 2/3 cups (379g) water, lukewarm (90°F to 110°F)
water temp facts: if it feels cool, it is below your body temp: if it feels warm it is above body temp, if feels neither it is body temp (98.6).
Excellent video Martin..love your bread baking…our daughter lives in Vermont and uses King Arthur also.?we’re a short distance away down in Northwestern Connecticut..Great product! Thank you for sharing..great time of the year in the Northeast..perfect baking weather..😊
🧡🍞🧡 -🍮Nicole
Wonderful recipe. Best video/bakimg channel I've found! Watching from the Virgin Islands.
Welcome, Eleisha! Thanks for tuning in. 😊 We're excited to get to baking with you! -🥐Lily
Making this for the second time. The first time the bread was quite dense. I'm not having this issue so often when making cheese-onion bread, but that recipe uses milk and butter and more sugar. Today I'll use a cake form and see if it's any better.
That's odd, but let us know how this next test goes, Ed! If you're still not happy, let us know and we'll see how we can help. -🍰Grace
@@KingArthurBakingCompany thsnk you. It went very well this time. I cheated a little though.
1. I added more flour because after 20 minutes of kneeding it was still extremely sticky.
2. I used a cake mold so it would rise to the top instead of sideways.
I think that is what made it so dense the last time. It was pretty flat compared to the video result. Anyway, I gave it an egg wash and sesame seeds on top. Great recipee.
What would you recommend against the bread going stale? I placed it in an airtight container after it cooled but that didnt help at all.
A little cheating never hurt, glad to hear it went well! As for keeping your bread fresh, in addition to keeping it in an airtight container or bag, I'd also recommend storing it in the fridge. -🍰Grace
I love smell of bread dough and it's fun to make❤
Baked one tonight..Amazing!! Thank you for sharing, Martin…😊
🧡🍞🧡 -🍮Nicole
His bread is a Very normal type of bread. Me, As an amateur newbie baker still learning the ropes, I wouldn't show this bread finish on TH-cam, leave alone on King Arthur flour site. Thanks
I remember, as a child, my grandma making homemade bread. She did need it a lot. It was awesome rolls.knead.
Great communicator for these basics. Appreciate the valuable advice.
We're so glad to hear it! 😊 -👩🍳Kat
He’s really good at explaining for somebody that’s learning how to make bread Martin can you please do this same video but with a Dutch oven like an artisan bread, so I can follow exactly the steps 😊thank you
Hi Michell! You may find this video helpful. It's a different bread recipe, but also very delicious and easy to make: th-cam.com/video/0FhiJr6WCGI/w-d-xo.htmlsi=0Q-7gCF5XOEHUcK2 😊 -👩🍳Kat
Best tutorial I’ve seen about amount of flour on bench. Oh….that’s what I’ve been doing wrong.
We loaf to assist! Happy baking, Burrton 🧡 -🍮Nicole
This is a great video! I watched twice but missed oven temp and baking time? I have your big baking cookbook, use your flour, and have been to your place many times when we lived in Vermont!
Thanks so much for making us a part of your baking adventures! You can find the full recipe linked in the video description. Happy baking! -👩🍳Morgan
Save yourself trouble and just get a digital scale. They're cheap. I'd recommend that it has a max of at least 5kg/11#. If you're baking bigger batches you'll need more but if you're baking bigger then you probably already have a scale.
For sure! We always suggest folks measure in grams, but it's important to us to help beginners without access to a scale to bake as well. That's why our recipes include both grams and volumetric measurements. 😊 -🍮Kat
You can get a pretty good kitchen scale for $20 these days. Everybody who cooks at home should have one,
They really are such key baking tools! -👩🍳Kat
As always amazing tutorial, thanks Martin and the KA team!!
I will be making this bread. Thanks for all the wonderful tips!
Our pleasure, Brenda! Please share how the bake goes, and what you think of it! 😊 -🥐Lily
A great intro... at our higher altitude (6000ft) I use about 1/2 the yeast. I don't mind the slightly slower rise and think it gives added flavor.
Haha, I just failed at another video’s ‘beginner’s bread’. So I will try yours next!
We'd loaf to know how it goes, Ellen! 😊 If you need some assistance, our Baker's Hotline is happy to help! (www.kingarthurbaking.com/contact) -🥐Lily
My mom taught me to make bread 66 years ago. She taught me to knead bread dough until you press it with your finger until it feels like a “babies bottom”. That always worked perfectly for me.
And of course, KAF.
Aw, love that! It's so wonderful how food traditions keep us connected across generations. 💛 -👩🍳Kat
This is such a cute reference! Unfortunately not everyone has experienced poking a baby's bottom, or it's been so long that one can't remember what it was like. XD Just think that it bounces back slowly, but it stays indented for quite a bit but does bounce back like rubber.
Hi Martin, thank you for this wonderful tutorial-I cannot wait to try it! I'm fairly new to bread making and, so far, have only made no-knead breads. Instead of the kneading by hand, is it possible to do it in a stand mixer with a dough hook? If so, for how long do you think it should be run for? Thanks so much!
You sure can! If using a dough hook, you'll want to knead it on medium speed for around seven minutes. -🍮Kat
@@KingArthurBakingCompany Thanks so much!!
Will definitely try this recipe! Thank you for this video!
Great video! can I section these into smaller loaves without changing anything?
Yes! The smaller loaves will bake faster, so the bake time will decrease. Happy baking, Chris! -🥐Lily
I have enjoyed all the videos you have made and posted to TH-cam, including the home episodes. This question is on percentages, if you wanted to add whole wheat and rye flours. What are the percentages of each flour you would start with? How would those flours change the percentage of water/hydration? Is there a good source that I or one could go to in order to learn and have positive results?
We're so glad to hear that you enjoy Martin's videos! When it comes to substituting whole wheat flour into a recipe, you can typically replace up to 50% of the white flour in a recipe. You'll also want to add 1-2 teaspoons of water per cup of flour you replace with whole wheat flour. Check out out our How to substitute whole wheat for white flour in baking blog article for more details: www.kingarthurbaking.com/blog/2020/06/22/how-to-substitute-whole-wheat-for-white-flour-in-baking We'd also recommend checking our How to substitute rye for all-purpose flour article: www.kingarthurbaking.com/blog/2020/10/05/how-to-substitute-rye-for-all-purpose-flour The substitution will be similar when using rye in place of bread flour. We hope this can help and happy baking! -👩🍳Morgan
I just love this guy. Lol.
It's rare for folks in the UK to use cup measurements. I never use them. Don't worry about using scales. I think it's just what you are used to
Looking forward to making this!!! What temperature did you bake it at and for how long? ❤
Hi there! You can find all the recipe details here: bakewith.us/EasiestLoafEverYT -🍮Kat
I tip the bag one way, put the cup in the bag, tip the bag the other way....flour hits the cup and i level it with a knife
OR
I spoon it in the cup and level it as usual as demonstrated without fluffing the flour first.
Would you ever sift the flour after you measure it out?
I have yet to use KAF but I've always wanted to
Hi there! Sifting can give you a lighter cup than is intended by the recipe author so we only recommend sifting before measuring the flour in volume if the recipe specifically says "2 cups of sifted flour". It's also important to note that "2 cups of flour, sifted" is different, this implies that you should measure out the flour and then sift it. We hope this can help! Kindly, -👩🍳Morgan