Beautiful looking bread! I learned so much from this video about the rising process and the need to not over rise on the first rise. I never really knew why there were such specific directions about the rise times and I think I probably was over rising the first time resulting in a more dense loaf. You break things down into such simple terms that it is easier to understand. You are a natural teacher. Thank you so much! Have a great week.
There you go again with those petals of wisdom. I didn't know to not let the dough raise too much in the first raising of my dough. This explains a lot to me as to why my bread does not raise very well. I live at about 4,300 feet in elevation, which presents its own set of challenge too. Thank you for your great knowledge and imparting this to your audience aka me😊❣️
I followed your cinnamon roll recipe for making cinnamon rolls for our family Christmas party. They were delicious and the kids loved them! I even won our family Christmas dessert contest with them. Thank you for providing the recipe and video. It helped me get over the intimidation of making them. Now, on to the next challenge.
I made them for our Christmas Brunch. I added a twist though, I had some left over Streusel topping from the Pumpkin Bread I made & some left over Eggnog Glaze from some Eggnog Cookies I made; I added the Streusel topping inside w/ the Cinnamon Sugar rolled'em up/cut'em & added more Streusel on the top. I baked them & drizzled them w/ the Eggnog Glaze on top....DELICIOUS❗️👍🏼
Thank you. RuthAnn i’m curious why you would use white flour when it’s so devoid of nutrients and fresh milled flour has so many nutrients n highest source of vitamin E, so many testimonies of people having gut issues gone just by adding fresh milled whole wheat flour breads to their daily diet. Have you heard of Sue Becker? I recommend her videos on TH-cam channel Bread Beckers and her podcast Sue’s healthy Minutes. Blew my mind. BTW Thank you for tip on how to add warmth n humidity. Im new to baking n milling fresh flour. You inspire me to want to try your recipes
I made this today, as the snow finally flies just over the river from Iowa. Fantastic! I used milk as the liquid, macadamia nut oil for the fat. The rise was huge! Thanks so much for the extra tips that really improved my bread making skills.
Ruthann: When you can't rise and bake your bread loaves during the second rise period due to time constraints, it is perfectly ok to cover and place them into the refrigerator to slow down the process of the second rise. If you are going to be busy for the next 4 hours chances are good that the bread will make its second rise in that time period just fine and be ready to go into the oven once you get back home from your errands. It is also possible to rise bread in the refrigerator overnight if you place it into the refrigerator immediately following the first rise and bake it first thing in the morning. I have done this with cinnamon rolls many times.
Beautiful bread, RuthAnn! I’ve been a (yeast) bread baker for a long time, and know what my bread should look like /feel like, but I always appreciate the way you explain the “why” behind the process in all of your recipes. Thank you for taking us along! ❤ xo
That is the simplest white bread recipe I have seen and it looks so scrumptious. My two teenage granddaughters live with me and I think this would be a good white bread for the three of us to make this week before school begins again next Wednesday. We get almost three weeks of Christmas vacation down here in our school district in Texas ! We have had fun but I am so ready for them to return to return to school ! I know you are a super busy woman but I am so looking forward to your cookbook and I already am planning on buying one for each of my grandchildren who range from thirty-four to fourteen years of age. I think that would be a great parents for their parents as well. That is a total of twelve books. That will be my 2024 Christmas presents. Shopping done for everyone ! Watching you continue to live and do things that are a part of your home roots, take me back to my childhood. Back in the forties and fifties we sill churned our own butter, made cheeses, culled the farm animals and processed them. We also baked all of our breads, noodles, cookies, etc from scratch and we were all the more healthier because of it. I very much enjoy your channel and still learn much from you. Stay warm and healthy this new year ! Grandma from Texas
Thank you for foing this video, Ruth Ann! Your bread looks so good! I'm not new to bread-making, in fact, I used to make honey-whole wheat bread and sell it. I didn't make much from it, but it paid for a few extras. I used the very same method for raising the dough in my oven. I often would make 2 batches a day. Most times, I would put my loaves in the garage in winter, and bake in the morning. They almost always would rise a little out there, but if they needed more time, I would just leave them on the kitchen counter 30 minutes, and that was usually enough. I've done dinner rolls that way when I wanted freshly-baked rolls, too. Your advice about making white bread for (I think you said) 3-6 months before trying whole wheat is solid wisdom! I advise young gals to keep practicing. It's bound to improve over time. Never give up! Never, never, never give up!❤
You are such a good teacher. I always learn something from you! I bake a lot of sourdough bread, but I have been wanting to revisit yeast-risen sandwich bread lately...wanting a softer bread on occasion. Gonna try this one in a week or so when I'm needing more bread. I loved the information about the why's of the two rises. Thanks so much! Looking forward to hearing more about your upcoming book! Blessings, Marie
I'm just now at the end of purging my house of wedding stuff!! My daughter got married in October last year, and my dining room looked like the floral department of Michaels for 16 months while my basement housed all the other décor, tableware, linens and serving ware. It's a lot of stuff to organize! Hope her wedding day is all she's hoping for - my daughter's was near perfect! I'm definitely going to try this recipe! Bless you and your family!!
This looks delicious! Can’t wait to try it! And by the way, your cast iron video was awesome. My husband and I have watched it probably 6-7 times between us, lol. He is beginning to redo all my newer cast iron. I used 2 of skillets so far and oh my word what a difference it has made. We appreciate you and Mr.Z for your great lessons. I enjoy your videos so much. I have learned A LOT! Can’t wait for your book to come out! Thanks, 😊Regina
I watched your video last night on my big tv. I can't answer on this tv so I watched again today. It is a fabulous recipe! Your the Best! We just celebrated 54 years of marriage 12-28-2023. I the luckiest man in the whole world. She is my best friend. We have always been together.
I made the bread along with your video with 1/3 fresh milled hard red wheat, 1/3 fresh bread flour, 1/3 spelt and Olive oil , and it turned out delicious. Thank you for your great explanation! Thank you.
That is some pretty dough! THANK YOU SOOOOO MUCH for taking the time to REALLY SHOW us what we're suppose to be looking for. As many vids that I have watched NO ONE shows the ragged-ness of it when stretched if it's NOT enough dough or kneaded enough yet. You're the best teacher!!! THANK YOU!
My hubby and I really look forward to your channel, we enjoy your lifestyle. I grew up on a family farm, living next door to my grandparents, we had cows, pigs, chickens, ducks, geese , my mom and grandmother canned what we grew and that included meat of all kinds. We were true country folks 😂.❤
I’ve been making bread for years and I still love making you spread. I have started using honey instead of sugar thanks for this video and you are such an amazing hard-working.
I have just started learning bread making. I was able to make a beautiful loaf that wasn’t too dense this past weekend. Thank you for this video. It was perfect timing in my learning process. Your sandwiches looked delicious.
Hi Ruth Ann! Thank you so much for all the knowledge and wisdom you share with us all. I’ve been watching your You Tube videos for 3 weeks. Today, in our home state of Massachusetts, it is snowing quite a bit. My loving husband is outside snow blowing and shoveling and I’ve been making your bread and cinnamon rolls! The bread JUST came out of the oven, just a minute or two before my leaving this comment and those loaves look amazing! Thank you for taking the intimidation factor away. God bless you 💖
Thank you. I always look forward to watching your videos. I love cooking and preserving and at 65 yrs old I love to learn new ways of preserving and get new ideas for meals. Blessing from 🇨🇦
I made this today and it turned out amazing. I have been making various white bread recipes trying to find something we would like as much as the soft bread we buy at the grocery store. Up until this one, they all fell short. This is the recipe I have needed. Thanks!!!!!❤
@@jayde0401 I thought the same thing but, I decided to make this exactly as written. It was not too much salt. Both my husband and I LOVE this bread. He brings a sandwich to work every day for lunch and this is perfect for that.
Ive watched so many videos on bread making and you literally explained things better then any other video I've ever watched. Wish me luck trying my hand at this bread making stuff😁
Thank you for explaining the rising of bread so well. It makes sense now for me. You are a very good teacher. Patient and thorough. Exciting book news. Yes, thank you.
I’ve just discovered your channel! What I love the most, besides your yummy recipes, is that you are REAL! You don’t care if everything is perfect. You don’t re-shoot something if it’s not perfect. Thank you for being yourself and not fake! It makes me feel better about myself. ❤
My mom made bread and I remember slathering it with oleo ( I’m 74) and eating it warm from the oven. It’s pure butter for my family now but store bought bread isn’t the same. This looks like what mom made minus the honey but I bet it tastes Devine. I’ll try my hand at making this on my days off. Thank you.
I am so looking forward to your upcoming book. Your practical advise about cooking/baking is so helpful that being able to refer back to it in book form will be wonderful. Thank you for all you do and share.
I just love the way you explain and make everything easier! My husband bought me the Bosch Universal Plus Mixer for Christmas and I'm waiting on it to come in so I can make this bread. I just recently had hand surgery and the kneading will be a great exercise to work my hand. Thanks so much for your knowledge and sharing your recipes, it is so appreciated. I can't wait for your book to come out.
Your bread and sandwiches look amazing, along with everything you make in your kitchen! Thank you so much for sharing your knowledge. Blessings to you and your family.
Such beautiful bread and I learned a little about my proofing. I have been trying to make bread for a year now and it hasn't been right not once ugh! Well I think I know the problem now and I am going to give it another go! Thanks again! ❤
Ruth Ann, you have made making bread less daunting and I thank you so much! I want to try making bread with ancient wheat, but I understand that the kneading process is a little different. I'll be on the lookout in TH-cam for instructions. I think your idea of slowing down the rising process was absolutely ingenious! You are so smart and resourceful, and I truly admire that.🤩
Thank you for the pointers on making bread. I am ready to give it a try! Dinner looks delicious - here in NW WA state, we would call those a patty-melts, usually dipped into au jus like French Dips. Our sloppy joes are saucier with a tomato sauce base. Thanks again for sharing!
Ruth Ann, thank you so much for your yeast bread recipe. As much as I ❤sourdough bread, with just two of us we don’t eat enough to bread a week to warrant keeping up a starter. So yeast breads kinda work better in my situation 😂 Your tidbits of knowledge are so helpful regarding proofing etc…..younger me tried yeast bread making 30 plus yrs ago and failed every time so gave up trying….feeling bread making wasn’t something I was going to master I gave up trying. Now in my early 60’s and TH-cam videos Ive been back at making yeast type breads, rolls and cinnamon rolls ❤️ better late than ever to master something 😂 However I feel there is always more room for improvement and or more tidbits of suggestions to help with this skill. Ohhhh I can’t wait for your book ❤ Hug’s to you and your family. God Bless ❤️
Hi we don't eat a lot of bread either so I cut up half of my sourdough into slices then freeze them flat and bag them. That way we can eat half the sourdough fresh and the other half can be defrosted as needed. Hope this helps with less waste when you do make sourdough
Thank you for such easy to follow directions. I just made my first 2 loaves from scratch !! You have such an easy way of teaching your cooking methods. The bread turned out very nice for someone who never have baked any . God bless you
I was so discouraged with my bread making. It always came out dense. You explained it perfectly! I am grateful! Thanks you very much. I will be trying again
I got a mixer like that for an early birthday gift this year What a game changer Thank you for your inspirational bread making videos Love your sweet family
Homemade bread has been my nemesis for many years. Until this year, when I finally got a digital thermometer. I’ve found that if I diligently watch the temperature of my liquids and keep them in the proper range when adding yeast, it makes all the difference. High gluten flour or bread flour also helps. So if you’re trying this recipe and getting less than spectacular results, check liquid temperature before adding yeast, and keep it in the 105-115 degrees Fahrenheit range.
You are such a blessing and you have taught this gal who is much older than you so much! I’ve been making bread for years but you have tips I can use! Thank you!
I've been making homemade bread for the last 4-5 months. I got tired of buying bread in the store with the bad ingredients. There are times that there are air bubbles that make the places you mentioned. I never thought about poking holes like you showed. I will definitely do that the next time I make bread. Thanks for sharing that.
Eating some of this bread right now and it’s delicious! I didn’t use the full amount of salt and am glad I didn’t. I did use a cup of white whole wheat flour in place of one of the AP cups. I’ll def make it again. Thanks for the recipe!
Your videos are so helpful. They are also very calming to me. I often watch just for enjoyment. I do enjoy using your recipes too! Thanks so much for what you do.
Great show,I'm an avid breadmaker for 40 years,I now use my bread machine,since it's now gluten free. I did make ur cinnamon rolls gf and they came out delicious. Thankyou for your knowledge, and wisdom.
Hello! I’m GF and trying ti move away from store bought ready made bread products.. do you have a favorite flour brand you use, or do you mix your own flour blend?
You have been a wonderful teacher and a real inspiration to us. We now understand WHY we should do certain things. I am going to make your recipe tomorrow. Thank you and God bless you and your beautiful family, from NJ
I made this bread today and it is DELICIOUS! Next time I will try it with half whole wheat flour and see how it turns out. I hope you make a video and share your whole wheat bread recipe that you mentioned in this video!
I am very much looking forward to your book, RuthAnn. I don't buy all the Homesteaders' books, but I plan to buy yours, because you are a born teacher, and are so calm and collected. I really enjoy your videos, and know I will enjoy your book very much--so exciting!
Hi RuthAnn and sweet family! I so enjoyed watching your bread making video. I just turned 63 years old last month and I’m too old to knead bread now and I love using mixer. Your bread looks amazing. Have a blessed weekend everyone!
I’m 63 too and understand some limitations. I bought a Bosch mixer like she has and love it. It was on a great sale. Trying to make bread dough was killing my Kitchenaid. Use that for smaller things. Good luck!
Thank you, I'll be making these soon. We are on a mission this month to find a sandwich bread recipe that works for our family (hubby is pretty picky) but your recipes are always a winner and love all the extra tips. I've made bread for years but never found one that my husband likes for sandwiches maybe this will be a winner.
Ruthann, You have inspired me so much. I can’t get enough of your videos. I keep going back & back. I hv made bread (regular) this week & I can’t stop eating it. Wow! It’s great. TU And today while feeding the neighbors dogs I got (yes I texted & asked) a bunch of her mint & made mint tea. I always make sweet tea (I’m in Texas) but never sweet mint tea. Grandson spit it out but the rest of us loved it. I hv blueberry bushes that I’m gonna take some of you/your brothers advice. Again I can’t thank you enough for. I look forward to many other “Real” food projects”. Blessings
I do so enjoy watching how you cook thinking a lot of your ways are like what I was taught to cook. The large pan of your give away is one that could be so useful. Thank you for sharing.
I’m new to watching your videos and have to say….i love your videos !! I’m learning so much more on cooking than ever. My great grandfather was a Mennonite and I have been fascinated with Mennonite and Amish ways my entire life. Thank you for your content.😊
Thanks so much for this video. I’ve got the process for my French bread loaves down to about an hour, but am trying sandwich bread (your recipe) today for the first time! ❤
Your yeast bread recipe is the only one I use, unless I'm making your hamburger buns. Today I made a double batch. 2 loaves and 2 pans of rolls. Thank you so much for sharing.
Always love your videos, but with this, one I can smell the fresh bread my mother would make. Many times, she would pinch pieces off and deep fry for supper. With butter and homemade syrup, it was heaven. Thank you for giving me back that forgotten memory.
Thank you RuthAnn! Lovely loaves!🙂 It seems that making bread is as individual as making spaghetti sauce. Everyone does it a bit different. I enjoy picking up these little differences and trying them for myself! And yes, I think we've all hit those time management challenges. I even over-proofed it, reshaped it and proofed it a 3rd time and it was even better! A pleasant surprise! 😄 Blessings always! 💜
I made this yesterday. I got distracted, put half cup water, not cup and a half. Kneaded in my kitchenAid mixer, dough was solid and hanging on hook when I remembered the water shortage. Instead of starting over, I added a cup warm water mixed with half cup flour. It took a good 10+ minutes to breakdown the dough and mix. I think I added another quarter cup flour..then let sit, while I debated throwing away and starting over. As I was about to toss, I noticed it stretched like in your video. I decided what the heck, let it rise, then divided it into two loaves, it did rise again. Baked and was fine. So shocked. Hubby and son wondered what I was worried about. 😂 I’m making it again today, without seeing a squirrel to see how it should be. Thank you for this recipe!! Made it again…more distractions. Both times this bread has came out beautiful and tasty. Family n friends both love it.
Thank you for explaining about the first and second rise, I have been struggling with the second rise for a time now. Happy New Year to you and your family.
I absolutely love watching your videos and it makes me feel I’m sitting in your kitchen because you always look at the camera and give the. Most Beautiful smile❤ I’m from the England
i wish we were neighbors!! i love your practical advice and recipes! i live where its nearly impossible to keep sourdough alive and thriving.. too hot, too cold! so thankyou for this recipe! blessings over your family!
I found your channel a few days ago and I just love how relaxed you are with your videos and taking the time to explain things in detail. Thank you so much I am not a very good bread maker, but I want to ry this out. Thank you from Australia
I recently found your channel! I love making bread and wish I had more time to do it. This bread was absolutely beautiful! Can’t wait to try this recipe. God Bless! 🙏💜
Hi Ruthanne, your bread smelled delicious😅😅 yes I could smell it Lol the way here in Australia!!. I'm going to try your recipe..there is nothing like home made. Have a great week 🇦🇺😎
I can’t wait to try this! When you have time, could you show us how you do your fresh ground wheat bread recipe? I really want to get into that but haven’t quite figured it out.
Do you mean grinding it (white all purpose flour) or (whole wheat flour) at home when you buy wheat berries from the mills? Or just whole wheat bread with flour that is got a pretty fresh use by date? I’m not sure I understand your question. I hope Ruth Ann does and answers it for you.
@@bonniebartlow5631 Hi Bonnie! I’m interested in how to make bread out of freshly milled wheat. I have a wheat grinding attachment for my stand mixer (I don’t like it but it’s what I have for now.) and I’ve tried making bread a couple of times and neither time did the bread turn out edible. So I’d really like a great bread recipe made from fresh ground wheat
It’s 1-16. I tried your bread recipe yesterday. It turned out just like yours in the video. I never heard of checking the internal temp but I had to bake it longer to get it up to temp. No holes, no gummy spots!
Beautiful looking bread! I learned so much from this video about the rising process and the need to not over rise on the first rise. I never really knew why there were such specific directions about the rise times and I think I probably was over rising the first time resulting in a more dense loaf. You break things down into such simple terms that it is easier to understand. You are a natural teacher. Thank you so much! Have a great week.
Glad it was helpful!
Can you use this dough for rolls also?
I totally agree, you definitely have the gift to teach ❤
Can u share ur recipe using fresh milled flour?
❤ Agree!
There you go again with those petals of wisdom. I didn't know to not let the dough raise too much in the first raising of my dough. This explains a lot to me as to why my bread does not raise very well. I live at about 4,300 feet in elevation, which presents its own set of challenge too. Thank you for your great knowledge and imparting this to your audience aka me😊❣️
I followed your cinnamon roll recipe for making cinnamon rolls for our family Christmas party. They were delicious and the kids loved them! I even won our family Christmas dessert contest with them. Thank you for providing the recipe and video. It helped me get over the intimidation of making them. Now, on to the next challenge.
I'm the same sentiment on the mashed 🥔 cinnamon roll recipe!! RuthAnn you are a good teacher!
I made them for our Christmas Brunch. I added a twist though, I had some left over Streusel topping from the Pumpkin Bread I made & some left over Eggnog Glaze from some Eggnog Cookies I made; I added the Streusel topping inside w/ the Cinnamon Sugar rolled'em up/cut'em & added more Streusel on the top. I baked them & drizzled them w/ the Eggnog Glaze on top....DELICIOUS❗️👍🏼
Thank you. RuthAnn i’m curious why you would use white flour when it’s so devoid of nutrients and fresh milled flour has so many nutrients n highest source of vitamin E, so many testimonies of people having gut issues gone just by adding fresh milled whole wheat flour breads to their daily diet. Have you heard of Sue Becker? I recommend her videos on TH-cam channel Bread Beckers and her podcast Sue’s healthy Minutes. Blew my mind.
BTW Thank you for tip on how to add warmth n humidity. Im new to baking n milling fresh flour.
You inspire me to want to try your recipes
I made this today, as the snow finally flies just over the river from Iowa. Fantastic! I used milk as the liquid, macadamia nut oil for the fat. The rise was huge! Thanks so much for the extra tips that really improved my bread making skills.
Ruthann: When you can't rise and bake your bread loaves during the second rise period due to time constraints, it is perfectly ok to cover and place them into the refrigerator to slow down the process of the second rise. If you are going to be busy for the next 4 hours chances are good that the bread will make its second rise in that time period just fine and be ready to go into the oven once you get back home from your errands. It is also possible to rise bread in the refrigerator overnight if you place it into the refrigerator immediately following the first rise and bake it first thing in the morning. I have done this with cinnamon rolls many times.
I cannot wait for the book! I want to be a Zimmerman when I grow up. I love these videos. 🙂
Beautiful bread, RuthAnn! I’ve been a (yeast) bread baker for a long time, and know what my bread should look like /feel like, but I always appreciate the way you explain the “why” behind the process in all of your recipes. Thank you for taking us along! ❤ xo
That is the simplest white bread recipe I have seen and it looks so scrumptious. My two teenage granddaughters live with me and I think this would be a good white bread for the three of us to make this week before school begins again next Wednesday. We get almost three weeks of Christmas vacation down here in our school district in Texas ! We have had fun but I am so ready for them to return to return to school ! I know you are a super busy woman but I am so looking forward to your cookbook and I already am planning on buying one for each of my grandchildren who range from thirty-four to fourteen years of age. I think that would be a great parents for their parents as well. That is a total of twelve books. That will be my 2024 Christmas presents. Shopping done for everyone ! Watching you continue to live and do things that are a part of your home roots, take me back to my childhood. Back in the forties and fifties we sill churned our own butter, made cheeses, culled the farm animals and processed them. We also baked all of our breads, noodles, cookies, etc from scratch and we were all the more healthier because of it. I very much enjoy your channel and still learn much from you. Stay warm and healthy this new year ! Grandma from Texas
Thank you for foing this video, Ruth Ann! Your bread looks so good! I'm not new to bread-making, in fact, I used to make honey-whole wheat bread and sell it. I didn't make much from it, but it paid for a few extras. I used the very same method for raising the dough in my oven. I often would make 2 batches a day. Most times, I would put my loaves in the garage in winter, and bake in the morning. They almost always would rise a little out there, but if they needed more time, I would just leave them on the kitchen counter 30 minutes, and that was usually enough. I've done dinner rolls that way when I wanted freshly-baked rolls, too. Your advice about making white bread for (I think you said) 3-6 months before trying whole wheat is solid wisdom! I advise young gals to keep practicing. It's bound to improve over time. Never give up! Never, never, never give up!❤
You are such a good teacher. I always learn something from you! I bake a lot of sourdough bread, but I have been wanting to revisit yeast-risen sandwich bread lately...wanting a softer bread on occasion. Gonna try this one in a week or so when I'm needing more bread. I loved the information about the why's of the two rises. Thanks so much! Looking forward to hearing more about your upcoming book! Blessings, Marie
I'm just now at the end of purging my house of wedding stuff!! My daughter got married in October last year, and my dining room looked like the floral department of Michaels for 16 months while my basement housed all the other décor, tableware, linens and serving ware. It's a lot of stuff to organize! Hope her wedding day is all she's hoping for - my daughter's was near perfect! I'm definitely going to try this recipe! Bless you and your family!!
Can’t wait to get your book!😍
This looks delicious! Can’t wait to try it! And by the way, your cast iron video was awesome. My husband and I have watched it probably 6-7 times between us, lol. He is beginning to redo all my newer cast iron. I used 2 of skillets so far and oh my word what a difference it has made. We appreciate you and Mr.Z for your great lessons. I enjoy your videos so much. I have learned A LOT! Can’t wait for your book to come out! Thanks, 😊Regina
I watched your video last night on my big tv. I can't answer on this tv so I watched again today. It is a fabulous recipe! Your the Best! We just celebrated 54 years of marriage 12-28-2023. I the luckiest man in the whole world. She is my best friend. We have always been together.
Just love how you teach, especially the way you smile at the camera once in a while. Makes it feel like you are speaking directly to a friend. ❤
The bread looks good! Always so good to see your videos Ruth Ann! Can’t wait for the book! Have a wonderful week!❤Patsy
I made the bread along with your video with 1/3 fresh milled hard red wheat, 1/3 fresh bread flour, 1/3 spelt and Olive oil , and it turned out delicious. Thank you for your great explanation! Thank you.
Trying this bread today. Split the recipe in half for my husband and me. You are a great teacher. Tfs
I was wondering if you grease your pans? Forgive me for asking but I didn't see you do that step. Also, do you cool in the pans?
I made this bread yesterday and it's the BEST I've ever made ... thank you!
That is some pretty dough! THANK YOU SOOOOO MUCH for taking the time to REALLY SHOW us what we're suppose to be looking for. As many vids that I have watched NO ONE shows the ragged-ness of it when stretched if it's NOT enough dough or kneaded enough yet. You're the best teacher!!! THANK YOU!
Awe. Thank you!!!
Hi there 👋🏻 Love your channel and your style of cooking 🧑🍳 Tyfs and I’ve subscribed🎉 can’t wait to see more of your beautiful cooking ❤
My hubby and I really look forward to your channel, we enjoy your lifestyle. I grew up on a family farm, living next door to my grandparents, we had cows, pigs, chickens, ducks, geese , my mom and grandmother canned what we grew and that included meat of all kinds. We were true country folks 😂.❤
I’ve been making bread for years and I still love making you spread. I have started using honey instead of sugar thanks for this video and you are such an amazing hard-working.
I have just started learning bread making. I was able to make a beautiful loaf that wasn’t too dense this past weekend. Thank you for this video. It was perfect timing in my learning process. Your sandwiches looked delicious.
Hi Ruth Ann!
Thank you so much for all the knowledge and wisdom you share with us all. I’ve been watching your You Tube videos for 3 weeks. Today, in our home state of Massachusetts, it is snowing quite a bit. My loving husband is outside snow blowing and shoveling and I’ve been making your bread and cinnamon rolls! The bread JUST came out of the oven, just a minute or two before my leaving this comment and those loaves look amazing! Thank you for taking the intimidation factor away. God bless you 💖
Thank you. I always look forward to watching your videos. I love cooking and preserving and at 65 yrs old I love to learn new ways of preserving and get new ideas for meals. Blessing from 🇨🇦
I made this today and it turned out amazing. I have been making various white bread recipes trying to find something we would like as much as the soft bread we buy at the grocery store. Up until this one, they all fell short. This is the recipe I have needed. Thanks!!!!!❤
Did you use 2 Tbl of salt? That seemed too much. I used 2tsp.
@@jayde0401 I thought the same thing but, I decided to make this exactly as written. It was not too much salt. Both my husband and I LOVE this bread. He brings a sandwich to work every day for lunch and this is perfect for that.
Thank you so much for sharing your recipe! Learning to make hard cheese is my goal for the new year,
It took me 5 times before I knew what you meant by you will know what it’s supposed to feel like. I have now got it. Love this recipe
Wonderful!
Ive watched so many videos on bread making and you literally explained things better then any other video I've ever watched. Wish me luck trying my hand at this bread making stuff😁
Thank you for explaining the rising of bread so well. It makes sense now for me. You are a very good teacher. Patient and thorough. Exciting book news. Yes, thank you.
I’ve just discovered your channel! What I love the most, besides your yummy recipes, is that you are REAL! You don’t care if everything is perfect. You don’t re-shoot something if it’s not perfect. Thank you for being yourself and not fake! It makes me feel better about myself. ❤
My mom made bread and I remember slathering it with oleo ( I’m 74) and eating it warm from the oven. It’s pure butter for my family now but store bought bread isn’t the same. This looks like what mom made minus the honey but I bet it tastes Devine. I’ll try my hand at making this on my days off. Thank you.
I am so looking forward to your upcoming book. Your practical advise about cooking/baking is so helpful that being able to refer back to it in book form will be wonderful. Thank you for all you do and share.
I just love the way you explain and make everything easier! My husband bought me the Bosch Universal Plus Mixer for Christmas and I'm waiting on it to come in so I can make this bread. I just recently had hand surgery and the kneading will be a great exercise to work my hand.
Thanks so much for your knowledge and sharing your recipes, it is so appreciated. I can't wait for your book to come out.
You are such a wonderful woman. Wish more of us were more like you.
Your bread and sandwiches look amazing, along with everything you make in your kitchen! Thank you so much for sharing your knowledge. Blessings to you and your family.
The best thing is fresh homemade bread. Thank you for a new recipe! Looks delicious.
I didn’t know about the “don’t let it over rise on the 1st rise” thing
I now know where I went wrong the last time
Such beautiful bread and I learned a little about my proofing. I have been trying to make bread for a year now and it hasn't been right not once ugh! Well I think I know the problem now and I am going to give it another go! Thanks again! ❤
Ruth Ann, you have made making bread less daunting and I thank you so much! I want to try making bread with ancient wheat, but I understand that the kneading process is a little different. I'll be on the lookout in TH-cam for instructions. I think your idea of slowing down the rising process was absolutely ingenious! You are so smart and resourceful, and I truly admire that.🤩
Thank you for the pointers on making bread. I am ready to give it a try! Dinner looks delicious - here in NW WA state, we would call those a patty-melts, usually dipped into au jus like French Dips. Our sloppy joes are saucier with a tomato sauce base. Thanks again for sharing!
Thank you, making yeast dough is so rewarding and you provide many good directives.
Just made this bread. By far, the best bread I've made on my breadmaking journey. Thanks for sharing!
Ruth Ann, thank you so much for your yeast bread recipe. As much as I ❤sourdough bread, with just two of us we don’t eat enough to bread a week to warrant keeping up a starter. So yeast breads kinda work better in my situation 😂
Your tidbits of knowledge are so helpful regarding proofing etc…..younger me tried yeast bread making 30 plus yrs ago and failed every time so gave up trying….feeling bread making wasn’t something I was going to master I gave up trying.
Now in my early 60’s and TH-cam videos Ive been back at making yeast type breads, rolls and cinnamon rolls ❤️ better late than ever to master something 😂
However I feel there is always more room for improvement and or more tidbits of suggestions to help with this skill.
Ohhhh I can’t wait for your book ❤
Hug’s to you and your family. God Bless ❤️
Hi we don't eat a lot of bread either so I cut up half of my sourdough into slices then freeze them flat and bag them. That way we can eat half the sourdough fresh and the other half can be defrosted as needed. Hope this helps with less waste when you do make sourdough
Thank you for such easy to follow directions. I just made my first 2 loaves from scratch !! You have such an easy way of teaching your cooking methods. The bread turned out very nice for someone who never have baked any . God bless you
I learned so much from your video. Thank you!!
I was so discouraged with my bread making. It always came out dense. You explained it perfectly! I am grateful!
Thanks you very much. I will be trying again
I got a mixer like that for an early birthday gift this year What a game changer Thank you for your inspirational bread making videos Love your sweet family
I love your recipes and I love my prairie wraps! I purchased 3 sets!
This is exactly what I was waiting for! I learned so many great tips for beginners that noone else tells you about. Thank you!
I found your channel though Queens cabinet. I love baking breads and am always looking for tried and true recipe! Thanks
Homemade bread has been my nemesis for many years. Until this year, when I finally got a digital thermometer. I’ve found that if I diligently watch the temperature of my liquids and keep them in the proper range when adding yeast, it makes all the difference. High gluten flour or bread flour also helps. So if you’re trying this recipe and getting less than spectacular results, check liquid temperature before adding yeast, and keep it in the 105-115 degrees Fahrenheit range.
I ran out of bread and too lazy to drive 45 minutes to store so I am baking some today. Thank you for this wonderful recipe for me to try
Haha...me too,but tested the yeast after putting it in, UT oh.😂 it's fine, we have chickens.
You are such a blessing and you have taught this gal who is much older than you so much! I’ve been making bread for years but you have tips I can use! Thank you!
I've been making homemade bread for the last 4-5 months. I got tired of buying bread in the store with the bad ingredients. There are times that there are air bubbles that make the places you mentioned. I never thought about poking holes like you showed. I will definitely do that the next time I make bread. Thanks for sharing that.
Eating some of this bread right now and it’s delicious! I didn’t use the full amount of salt and am glad I didn’t. I did use a cup of white whole wheat flour in place of one of the AP cups. I’ll def make it again. Thanks for the recipe!
Your videos are so helpful. They are also very calming to me. I often watch just for enjoyment. I do enjoy using your recipes too! Thanks so much for what you do.
Great show,I'm an avid breadmaker for 40 years,I now use my bread machine,since it's now gluten free. I did make ur cinnamon rolls gf and they came out delicious. Thankyou for your knowledge, and wisdom.
Hello! I’m GF and trying ti move away from store bought ready made bread products.. do you have a favorite flour brand you use, or do you mix your own flour blend?
I thought this was a brilliant yeast tutorial 🙌🏻🙌🏻🙌🏻🙌🏻❤❤❤
besides your nice baking, you have a beautyfull energy! Your eyes spark happiness. Lovely to see!
You have been a wonderful teacher and a real inspiration to us. We now understand WHY we should do certain things. I am going to make your recipe tomorrow. Thank you and God bless you and your beautiful family, from NJ
I made a loaf this morning and it came out great.
Oh my! That Gouda cheese looks soooo good!
I made this bread today and it is DELICIOUS! Next time I will try it with half whole wheat flour and see how it turns out. I hope you make a video and share your whole wheat bread recipe that you mentioned in this video!
Beautiful real life video
I loved how your nurtured the bread upstairs on the couch 💟
I am very much looking forward to your book, RuthAnn. I don't buy all the Homesteaders' books, but I plan to buy yours, because you are a born teacher, and are so calm and collected. I really enjoy your videos, and know I will enjoy your book very much--so exciting!
Oh I am truly looking forward to your book!!!! Also this bread!!
I really appreciate all the additional details you say during and cooking/baking video!
Hi RuthAnn and sweet family! I so enjoyed watching your bread making video. I just turned 63 years old last month and I’m too old to knead bread now and I love using mixer. Your bread looks amazing.
Have a blessed weekend everyone!
I’m 63 too and understand some limitations. I bought a Bosch mixer like she has and love it. It was on a great sale. Trying to make bread dough was killing my Kitchenaid. Use that for smaller things. Good luck!
Thank you, I'll be making these soon. We are on a mission this month to find a sandwich bread recipe that works for our family (hubby is pretty picky) but your recipes are always a winner and love all the extra tips. I've made bread for years but never found one that my husband likes for sandwiches maybe this will be a winner.
Thank you for doing this. We do not do sourdough so this works great for us. ❤
Ruthann,
You have inspired me so much. I can’t get enough of your videos. I keep going back & back. I hv made bread (regular) this week & I can’t stop eating it. Wow! It’s great. TU
And today while feeding the neighbors dogs I got (yes I texted & asked) a bunch of her mint & made mint tea. I always make sweet tea (I’m in Texas) but never sweet mint tea. Grandson spit it out but the rest of us loved it.
I hv blueberry bushes that I’m gonna take some of you/your brothers advice.
Again I can’t thank you enough for. I look forward to many other “Real” food projects”.
Blessings
I do so enjoy watching how you cook thinking a lot of your ways are like what I was taught to cook. The large pan of your give away is one that could be so useful. Thank you for sharing.
Lovely bread! Of course your breads always look fab! I just love your videos! A breath of fresh, wholesome, clean air
You are a delight, and I am looking forward to making your bread recipe 😊
I’m new to watching your videos and have to say….i love your videos !! I’m learning so much more on cooking than ever.
My great grandfather was a Mennonite and I have been fascinated with Mennonite and Amish ways my entire life. Thank you for your content.😊
I did it!! My first bread and it turned out great. Thank you RuthAnn. You and your family are wonderful.
Thanks so much for this video. I’ve got the process for my French bread loaves down to about an hour, but am trying sandwich bread (your recipe) today for the first time! ❤
Ruthann...please sign your book when it comes out....also, would love you to interview your mom sometime....hear her stories. Thanks..you are great!
This was a very helpful video for a budding bread baker (or maybe I’m a wanna be at this point) like me! I am excited to try this recipe myself.
Your yeast bread recipe is the only one I use, unless I'm making your hamburger buns. Today I made a double batch. 2 loaves and 2 pans of rolls. Thank you so much for sharing.
Always love your videos, but with this, one I can smell the fresh bread my mother would make. Many times, she would pinch pieces off and deep fry for supper. With butter and homemade syrup, it was heaven. Thank you for giving me back that forgotten memory.
What a fun memory! I never thought of doing that for my kids.
Oh my, my husband would love that bread. You have inspired me to make some.
You are a wonderful teacher and love to learn from you! Thank you so much for explaining your recipes! God Bless you and your family ❤
I’m so happy that I found your channel. God bless you and your family. I look forward to making this beautiful bread
Thank you RuthAnn! Lovely loaves!🙂
It seems that making bread is as individual as making spaghetti sauce. Everyone does it a bit different. I enjoy picking up these little differences and trying them for myself! And yes, I think we've all hit those time management challenges. I even over-proofed it, reshaped it and proofed it a 3rd time and it was even better! A pleasant surprise! 😄
Blessings always! 💜
I made this yesterday. I got distracted, put half cup water, not cup and a half. Kneaded in my kitchenAid mixer, dough was solid and hanging on hook when I remembered the water shortage. Instead of starting over, I added a cup warm water mixed with half cup flour. It took a good 10+ minutes to breakdown the dough and mix. I think I added another quarter cup flour..then let sit, while I debated throwing away and starting over. As I was about to toss, I noticed it stretched like in your video. I decided what the heck, let it rise, then divided it into two loaves, it did rise again. Baked and was fine. So shocked. Hubby and son wondered what I was worried about. 😂 I’m making it again today, without seeing a squirrel to see how it should be. Thank you for this recipe!!
Made it again…more distractions. Both times this bread has came out beautiful and tasty. Family n friends both love it.
Thank you for explaining about the first and second rise, I have been struggling with the second rise for a time now. Happy New Year to you and your family.
I absolutely love watching your videos and it makes me feel I’m sitting in your kitchen because you always look at the camera and give the. Most Beautiful smile❤ I’m from the England
i wish we were neighbors!! i love your practical advice and recipes! i live where its nearly impossible to keep sourdough alive and thriving.. too hot, too cold! so thankyou for this recipe! blessings over your family!
I found your channel a few days ago and I just love how relaxed you are with your videos and taking the time to explain things in detail. Thank you so much I am not a very good bread maker, but I want to ry this out. Thank you from Australia
Thank you for sharing your wisdom with us. I learn something new each h time I view your videos.
I love soft bread, and that looks sooo good
I recently found your channel! I love making bread and wish I had more time to do it. This bread was absolutely beautiful! Can’t wait to try this recipe. God Bless! 🙏💜
Hi Ruthanne, your bread smelled delicious😅😅 yes I could smell it Lol the way here in Australia!!. I'm going to try your recipe..there is nothing like home made. Have a great week 🇦🇺😎
I can’t wait to try this!
When you have time, could you show us how you do your fresh ground wheat bread recipe? I really want to get into that but haven’t quite figured it out.
Do you mean grinding it (white all purpose flour) or (whole wheat flour) at home when you buy wheat berries from the mills?
Or just whole wheat bread with flour that is got a pretty fresh use by date?
I’m not sure I understand your question. I hope Ruth Ann does and answers it for you.
@@bonniebartlow5631 Hi Bonnie! I’m interested in how to make bread out of freshly milled wheat. I have a wheat grinding attachment for my stand mixer (I don’t like it but it’s what I have for now.) and I’ve tried making bread a couple of times and neither time did the bread turn out edible. So I’d really like a great bread recipe made from fresh ground wheat
It’s 1-16. I tried your bread recipe yesterday. It turned out just like yours in the video. I never heard of checking the internal temp but I had to bake it longer to get it up to temp. No holes, no gummy spots!
Beautiful bread!! I love trying new bread recipes, and I will be trying this. Thank you
Love this video. So much great information. Feels like I’m there with you watching and learning.