I let my bread rise by the oven light. When the bread is almost raise to to the top of the pan, I don’t remove it from the oven to let the oven heat up. I just remove the cloth, turn my oven on to bake at 350*. Saves an extra step of jostling the pans around. Work great!
Everybody’s oven is different. Bread often likes a hot oven to start in vs a cold one. But if it worked well for you that’s awesome. I always take the bread out and let the oven heat up to 350 before putting the bread back in to bake.
Thank you, I’m pretty darn proud of my recipe 😌 And unfortunately technology doesn’t let us share food through the screen yet 😂 So you will just have to try my recipe out and taste for yourself! 🤗 thanks for commenting, have an awesome Sunday
I loved watching You make this bread. I look forward to trying to make it myself. Thank You for sharing Your talents with Us. GOD BLESS YOU AND YOUR FAMILY. ✝️🙏🏽👍🏼😊😂
Thank you. Glad you enjoyed the video. Let me know how your loaf turns out. I would❤️ hearing back from you! And god bless you and your family as well. Take care. And cheers to good 🍞!
Thank you for watching. My goal is to have everyone make a great loaf of bread! Have an awesome day. Bun video coming out soon! Peace out from Saskatchewan to Bulgaria!
Okay so I have followed along three times over the last week - and by third time I made a perfect loaf! My stepson said “this is way better than bread you buy at the store!!!” 🥰👍🏼 first two loaves were still really good, but I have to say I nailed the third attempt 🥰 🍞 🏆
That is awesome to hear. As the saying goes “Rome wasn’t built in a day” and a good loaf of bread wasn’t made on the first try. Making bread is an art and a person needs to practice at least a few times. The more often you do it the easier it gets. Congratulations on having great results on your 3rd attempt!❤😁👍
Getting prepared to make my first loaf of bread tomorrow, so I'm binging bread making recipes and stumbled across this video! Thanks for making it, it's very informative.
So glad you found it. It is very informative and interesting. Make sure you go get the E-Guide from my website too. You may find some extra tips there. Let me know how you make out and feel free to email me if you have a question! Good luck!
@@merleleeannskitchen Just sliced into my first ever homemade loaf of bread. It turned out really well, considering I've only ever made one baked good in the 30 years of my life. (That pattern will be ending now, lol. I'll be making plenty of baked goods from here on out.) One thing perplexed me, I must say. After the first proof, the dough was awfully sticky and remained that way all throughout the kneading process. Like, stuck to my palms kind of sticky, not just a bit tacky. I repeatedly added flour to the surface of the counter, but it never lost its stickiness. I didn't want to add too too much flour, so I stopped after a while. The dough passed the windowpane test after kneading it for a while, but it was still sticky when it went into the loaf pan (I had just recently floured the work surface, so only the seam was sticky and the dough went into the pan easily). Should I have just continued adding flour or kneaded longer?
I’m sorry - I thought I replied to this but must have deleted it before sending! It sounds like you could definitely add more flour next time. You do want to be cautious of over adding, but don’t be afraid to add enough so that it’s workable and not a big mess on your hands! Or - depending what the temperature is where you are, you could try using cooler water (around the 100 - 105 degrees if you are in a hot climate). I’m in subzero Saskatchewan, so I need to use water on the warmer side of the scale to keep my yeast alive. But - I have noticed that using too warm of water can end up in a stickier dough. Way to go for baking your first loaf! Believe me it gets easier, but there is definitely some trial and error to getting it right. Keep at it and let me know how it goes next time! 👍
It's all good. A late response is better than none. In the meantime, I've baked 8 more loaves of bread. We're big bread eaters in this household and I'm not afraid to freeze my bread. I modified the original recipe in a few ways. Turns out the recipe I was following (unfortunately not your recipe) called for twice as much sugar and half as much salt as most white sandwich bread loafs. After reducing the sugar and upping the salt, the bread turned out much more... bread tasting, lol. Less dessert-y. But yeah, outside of the first loaf, the only dough to really stick onto me was today's loaves (I now do a double batch to save time and effort), but today was unusually humid (I'm in Arizona, smack dab in the middle of a dessert, so humidity is normally a non-factor. I've found myself getting better and better at making bread with every loaf I make. I've memorized the recipe I use now and generally know how it should look and feel in each step. I want to thank you for your videos as they taught me a few things about making breads. I subscribed as soon as I saw this video for the first time and will be looking out for all your future videos.@@merleleeannskitchen
8 loaves - good for you! Your family is going to thank you. Glad I could be of any help with this skill, such a great thing to be able to bake bread for your family. If you are interested in baking more than one loaf at a time, I will be posting videos of my three and four loaf recipes soon. And you can check out my cookbook to see my three loaf recipe! I don’t usually recommend three loaves until people have worked with one loaf for a while but you are well on your way! 👍 Here is the link to my kindle and paperback book 😊a.co/d/97edA1n
This is what i have been looking for a long time always made the mistake of trying to mix all the ingredients together in one go from the start but your method works much much better 🙃
That is so good to hear. There is a definite way to go about making a nice loaf of bread. And a bread machine probably gets you mix everything together, but it creates a very "heavy" loaf. And another tip is always add your salt after your yeast. For some reason salt can kill the yeast and your bread won't rise the way it should.
Even poor home made bread is better than bought. In my early bread baking days I was also frustrated, but just keep trying - you’ll get there! Bread 🍞 ❤Having a good recipe is key. Give mine a try next time and let me know how you make out. 😊 Before too long I will be doing a Live video where you can ask questions and follow along with me! You got this girl! ✌️
Hi. Glad you liked the video. The recipe is in the description. There is a link to my website. It is an E-Guide that is a download in PDF form. Https://www.merleleeannskitchen.com/shop
If it wasn’t too sticky before the first proofing - before you put it in the bowl maybe you over greased the bowl. If you had too much oil in the bowl that would make it sticky. Or you should have had a little more flour in the original mix before putting in the bowl. So glad it turned out good and that you are going to try and do it again. Homemade bread is so worth the effort. ❤
I bought this one a few years ago from a friend who sells Tupperware. If you google Tupperware you should be able to find a local rep or order online. It’s called “That’s a Bowl”. There are various sizes. That one is probably the medium. Email me if you can’t find a rep.
You are very correct. I do not always add the exact amount in the recipe. You can adjust by 1/4 cup approximately. As mentioned you don’t want it to be too sticky. Weather, humidity and accuracy of measurements all affect how much flour to add. It does take some 8:08 practice. But worth it. Let me know how it turns out for you.
@@merleleeannskitchen thank you for answering my question, I do appreciate that. I've since watched all your videos and am looking forward to more. I've also have subscribed and wish you the very best with you tube.
Hi - I am in good old Saskatchewan Canada and it is winter here. Not much humidity this time of year. I found some information for you though on humidity. “Dough fermentation requires a relative humidity of at least 75%. So dough usually rises faster in a humid house. There can be too much of a "good thing", though. Too soft or too sticky yeast dough is likely the result of hot and humid weather.” So depending on how high your humidity is you may need to use a little more flour when handling the dough. It may take a few tries to kind of figure it out. Please let me know how you make out! 🍞😊🤞
Good morning. I am looking at the video again. It might be the bowl that is the next size up. It may be the 32 cups or 7.8L. The smaller size would work fine as well though. As you are only using about 5 - 6 cups in total with liquid and flour.
I did a little research and i have used tips from this website before for my own baking. I hope maybe this blog will help you out as well. You should be able to order product from Amazon. Good luck. Let me know how you make out. www.bobsredmill.com/blog/recipes/tips-for-homemade-gluten-free-bread/
thank you we sell that in our local supermarket already, I tried it years ago, but could not get the rise, maybe now they have improved the recipe, it may work better who knows@@merleleeannskitchen
What can you do with a bread doesn’t rise like it should? This isn’t your recipe but one I found on google is google for a bread machine. Unfortunately my bread machine stopped working today so I tried salvaging the recipe by transferring it to my Bosch mixer which I’ve never used before 🤦♀️. The dough felt good after I finished stretching and folding it. I divided it into two loaves, shaped them and put them in in the bread pans. They’re in the oven now with the oven light on and waiting to see if they are going to rise enough for me to bake. This hasn’t been my best day making bread 🤦♀️
Hi. Thanks for the question. One thing you can check is the date of your yeast. Has it expired? I keep my yeast in the deep freeze so that it stays fresh. Sometimes when dough is slow to rise it could be that everything was just too cool. What is the inside temperature of your home, your bowls and liquids. Everything should be at room temperature and warmer. If not use warmer water to compensate for the coolness of everything else. Water should be around 110 F. Oven should be around 85 F for dough rising. Let me know how your bread turns out. Sounds like you are doing things correctly. And Bosch makes a great mixer! 👍😀✌️
@@merleleeannskitchen I’m so tired of this bread right now! I’m trying to rescue it using a recipe I found online to hopefully salvage it. I’m waiting to see if it works 🤦♀️🤞
@@rebeccadees2300 hi. How did your bread turn out? Did it rise? One of my old theories for bread not rising is adding salt the same time as the yeast. Lots of recipes tell you to put all your dry ingredients together, but I have had a fail doing that. So I always use about 2 cups of flour with the yeast before adding any salt. Hope you haven’t given up on your bread baking!
If you mix your dry ingredients together first the salt doesn't interact with the yeast. Then I add the oil and warm water. It doesn't matter, in the long run, because we all end up with bread.
This is partially true. Making dough is an art. By mixing all your dry ingredients together then adding liquids. You will more than likely need more liquid. I am only suggesting the best way to do it. Tried and true. And as they say “there is more than one day to do something - my way, your way and the other way!” Good luck with your way.
Hi how are you happy new years to you from Melbourne Australia are you able to try making gluten free bread as I’m celiac for 14 years I’ve tried to make a good gluten free loaf of bread but fail all the time I can’t get the rise right I know have a bread machine with a gluten free setting on this was my latest loaf 2 days it tasted great but so small sorry were can I send you a photo thanks in advance
Hi. Thanks so much for reaching out. Being a celiac is a definite challenge when it comes to making bread. I haven’t had much success either. Without being able to use yeast it is tricky. But don’t give up! I will see what kind of info I can find for you.
Good morning. If you can’t use your oven for letting the bread rise find a nice warm place in your home. By a window where the sun is shining works well. You always want the dough to double in size. It might take longer or even a bit less if it is quite warm where the dough is resting and being allowed to rise. Hope that helps.
For my one loaf of bread I use 1 cup very warm water. About 110 F. Be sure to go and get the recipe from my E-Guides on my website listed in the description. Good luck and happy baking!
I have never used real butter, but I see no reason why not. Just make sure it is melted and you don’t let it cool off before you get the yeast and at least 1/2 of the flour incorporated into the mixture. Good luck and let me know how it turns out for you!
I wish you would’ve told us the amount you were using as you started and you were just using your measuring cup and grabbing a half cup without using a half cup measuring cup. When someone has never made a loaf of bread before we need, explicit instructions, and I’m 74 so I definitely need explicit instructions.
My apologies. I am new at this too! I hope you were able to go and download the Eguide as the recipe and instructions are there with explicit instructions (I believe). Total amount of flour is usually between 3-3 1/2 cups of flour. I use a 1/2 cup to measure and add with until I get to about 2 1/2 cups of flour. Then about a 1/4 cup or less after this. If you use too much flour the dough will become very firm and stiff. Please feel free to email me if you have more questions. I would love to help you. merleleeann@gmail.com
Hi Sheryl. Canola oil can be GMO, but here in good old Saskatchewan the majority of it is not GMO. I have two brands in front of me and neither one is GMO. Just watch what brand you are buying. We need to support our SK farmers. Where are you from that has GMO canola oil?
Awesome now I can make a one loaf as I live on my own.❤🙏🙏🙏❤❤❤
I let my bread rise by the oven light. When the bread is almost raise to to the top of the pan, I don’t remove it from the oven to let the oven heat up. I just remove the cloth, turn my oven on to bake at 350*. Saves an extra step of jostling the pans around. Work great!
Everybody’s oven is different. Bread often likes a hot oven to start in vs a cold one. But if it worked well for you that’s awesome. I always take the bread out and let the oven heat up to 350 before putting the bread back in to bake.
Looks amazing. Can’t wait to try it!
It makes a delicious loaf. You won’t want to eat bought bread after this!
Beautiful bread!! Just wish I was there to have a slice of wonderful fresh bread!!!😢❤❤❤❤❤❤❤❤
Thank you, I’m pretty darn proud of my recipe 😌 And unfortunately technology doesn’t let us share food through the screen yet 😂 So you will just have to try my recipe out and taste for yourself! 🤗 thanks for commenting, have an awesome Sunday
Merle Lee Ann is such a good cook. Have her recipe book too. Love how she explains each step and tool. Nice to have such a simple fast recipe.
Thanks Linda. You are a fabulous cook as well!
Great video Merle Lee Ann!
Thanks Lani. Glad you enjoyed it.
I loved watching You make this bread. I look forward to trying to make it myself. Thank You for sharing Your talents with Us.
GOD BLESS YOU AND YOUR FAMILY. ✝️🙏🏽👍🏼😊😂
Thank you. Glad you enjoyed the video. Let me know how your loaf turns out. I would❤️ hearing back from you! And god bless you and your family as well. Take care. And cheers to good 🍞!
This was a great video, very thorough and lots of good info. Plus you are funny 😂😂👏🏼👏🏼 excited to try it out and see how my bread goes! 😀🍞
Yay! Thank you!
Hello from Bulgaria! I will make your recipe soon. You explain everything very well, and good luck with your channel! :)
Thank you for watching. My goal is to have everyone make a great loaf of bread! Have an awesome day. Bun video coming out soon! Peace out from Saskatchewan to Bulgaria!
And don’t forget to go get the free E-Guide on my website site. Explicit instructions with it as well.
@@merleleeannskitchen , thank you!
Okay so I have followed along three times over the last week - and by third time I made a perfect loaf! My stepson said “this is way better than bread you buy at the store!!!” 🥰👍🏼 first two loaves were still really good, but I have to say I nailed the third attempt 🥰 🍞 🏆
That is awesome to hear. As the saying goes “Rome wasn’t built in a day” and a good loaf of bread wasn’t made on the first try. Making bread is an art and a person needs to practice at least a few times. The more often you do it the easier it gets. Congratulations on having great results on your 3rd attempt!❤😁👍
Getting prepared to make my first loaf of bread tomorrow, so I'm binging bread making recipes and stumbled across this video! Thanks for making it, it's very informative.
So glad you found it. It is very informative and interesting. Make sure you go get the E-Guide from my website too. You may find some extra tips there. Let me know how you make out and feel free to email me if you have a question! Good luck!
@@merleleeannskitchen Just sliced into my first ever homemade loaf of bread. It turned out really well, considering I've only ever made one baked good in the 30 years of my life. (That pattern will be ending now, lol. I'll be making plenty of baked goods from here on out.) One thing perplexed me, I must say. After the first proof, the dough was awfully sticky and remained that way all throughout the kneading process. Like, stuck to my palms kind of sticky, not just a bit tacky. I repeatedly added flour to the surface of the counter, but it never lost its stickiness. I didn't want to add too too much flour, so I stopped after a while. The dough passed the windowpane test after kneading it for a while, but it was still sticky when it went into the loaf pan (I had just recently floured the work surface, so only the seam was sticky and the dough went into the pan easily). Should I have just continued adding flour or kneaded longer?
I’m sorry - I thought I replied to this but must have deleted it before sending! It sounds like you could definitely add more flour next time. You do want to be cautious of over adding, but don’t be afraid to add enough so that it’s workable and not a big mess on your hands! Or - depending what the temperature is where you are, you could try using cooler water (around the 100 - 105 degrees if you are in a hot climate). I’m in subzero Saskatchewan, so I need to use water on the warmer side of the scale to keep my yeast alive. But - I have noticed that using too warm of water can end up in a stickier dough. Way to go for baking your first loaf! Believe me it gets easier, but there is definitely some trial and error to getting it right. Keep at it and let me know how it goes next time! 👍
It's all good. A late response is better than none. In the meantime, I've baked 8 more loaves of bread. We're big bread eaters in this household and I'm not afraid to freeze my bread. I modified the original recipe in a few ways. Turns out the recipe I was following (unfortunately not your recipe) called for twice as much sugar and half as much salt as most white sandwich bread loafs. After reducing the sugar and upping the salt, the bread turned out much more... bread tasting, lol. Less dessert-y. But yeah, outside of the first loaf, the only dough to really stick onto me was today's loaves (I now do a double batch to save time and effort), but today was unusually humid (I'm in Arizona, smack dab in the middle of a dessert, so humidity is normally a non-factor. I've found myself getting better and better at making bread with every loaf I make. I've memorized the recipe I use now and generally know how it should look and feel in each step. I want to thank you for your videos as they taught me a few things about making breads. I subscribed as soon as I saw this video for the first time and will be looking out for all your future videos.@@merleleeannskitchen
8 loaves - good for you! Your family is going to thank you. Glad I could be of any help with this skill, such a great thing to be able to bake bread for your family. If you are interested in baking more than one loaf at a time, I will be posting videos of my three and four loaf recipes soon. And you can check out my cookbook to see my three loaf recipe! I don’t usually recommend three loaves until people have worked with one loaf for a while but you are well on your way! 👍 Here is the link to my kindle and paperback book 😊a.co/d/97edA1n
This is what i have been looking for a long time always made the mistake of trying to mix all the ingredients together in one go from the start but your method works much much better 🙃
That is so good to hear. There is a definite way to go about making a nice loaf of bread. And a bread machine probably gets you mix everything together, but it creates a very "heavy" loaf. And another tip is always add your salt after your yeast. For some reason salt can kill the yeast and your bread won't rise the way it should.
@@merleleeannskitchen You are so right there some of the bread machine loafs could be used to build a house - thanks for showing us the way here
Thanks Mike, really appreciate the supportive comments
Thank you so much for this amazing video! Very informative and entertaining. Your down to earth sense of humour is like medicine for the soul :)
Thank you so much. We all need more laughter. Appreciate the comment. Happy bread baking.!
Looks great!
Thank you. It is very tasty too!
So glad that it helped you out! Better bread baking days ahead!
Even poor home made bread is better than bought. In my early bread baking days I was also frustrated, but just keep trying - you’ll get there! Bread 🍞 ❤Having a good recipe is key. Give mine a try next time and let me know how you make out. 😊
Before too long I will be doing a Live video where you can ask questions and follow along with me! You got this girl! ✌️
I love the way that you explain everything. Wonderful video but I don’t see the recipe. Just wondering if I’m missing something.
Hi. Glad you liked the video. The recipe is in the description. There is a link to my website. It is an E-Guide that is a download in PDF form. Https://www.merleleeannskitchen.com/shop
If it wasn’t too sticky before the first proofing - before you put it in the bowl maybe you over greased the bowl. If you had too much oil in the bowl that would make it sticky.
Or you should have had a little more flour in the original mix before putting in the bowl.
So glad it turned out good and that you are going to try and do it again. Homemade bread is so worth the effort. ❤
I am convinced that bread dough loves human hands. Seems once I get my hands in the dough it begins to thrive.
I agree. And it is good therapy to bring the dough to “life” as you say. When you work it enough you know when it is ready.
Where did you get the blue Tupperware bowl?
I bought this one a few years ago from a friend who sells Tupperware. If you google Tupperware you should be able to find a local rep or order online. It’s called “That’s a Bowl”. There are various sizes. That one is probably the medium. Email me if you can’t find a rep.
I know with different weather the dough doesn't always need a lot of flour. With your recipe do you work in full 3 1/2 cups no matter what?
You are very correct. I do not always add the exact amount in the recipe. You can adjust by 1/4 cup approximately. As mentioned you don’t want it to be too sticky. Weather, humidity and accuracy of measurements all affect how much flour to add. It does take some 8:08 practice. But worth it.
Let me know how it turns out for you.
@@merleleeannskitchen thank you for answering my question, I do appreciate that. I've since watched all your videos and am looking forward to more. I've also have subscribed and wish you the very best with you tube.
Thank you so much for your support!! Lookin forward to baking with you 😁🍞👍
You are a GEM
Thank you! I appreciate the compliment.
Where are you located? How does humidity affect bread making? I’m in AR
Hi - I am in good old Saskatchewan Canada and it is winter here. Not much humidity this time of year.
I found some information for you though on humidity.
“Dough fermentation requires a relative humidity of at least 75%. So dough usually rises faster in a humid house. There can be too much of a "good thing", though. Too soft or too sticky yeast dough is likely the result of hot and humid weather.”
So depending on how high your humidity is you may need to use a little more flour when handling the dough.
It may take a few tries to kind of figure it out. Please let me know how you make out! 🍞😊🤞
I love her ❤
Thank you so much and thanks for taking time to watch and comment.
What size of Tupperware bowl is that? Love to get one, it’s perfect!
I think that one is 4.5L or 1 gallon. A nice size for one loaf for sure. Probably new colours are out again.
Good morning. I am looking at the video again. It might be the bowl that is the next size up. It may be the 32 cups or 7.8L. The smaller size would work fine as well though. As you are only using about 5 - 6 cups in total with liquid and flour.
Thank you so much any help would be grateful
I did a little research and i have used tips from this website before for my own baking. I hope maybe this blog will help you out as well. You should be able to order product from Amazon. Good luck. Let me know how you make out.
www.bobsredmill.com/blog/recipes/tips-for-homemade-gluten-free-bread/
thank you we sell that in our local supermarket already, I tried it years ago, but could not get the rise, maybe now they have improved the recipe, it may work better who knows@@merleleeannskitchen
I sure hope so - they are a big company and should stand behind their product. Gluten free is not cheap!
Very true
What can you do with a bread doesn’t rise like it should? This isn’t your recipe but one I found on google is google for a bread machine. Unfortunately my bread machine stopped working today so I tried salvaging the recipe by transferring it to my Bosch mixer which I’ve never used before 🤦♀️. The dough felt good after I finished stretching and folding it. I divided it into two loaves, shaped them and put them in in the bread pans. They’re in the oven now with the oven light on and waiting to see if they are going to rise enough for me to bake. This hasn’t been my best day making bread 🤦♀️
Hi. Thanks for the question. One thing you can check is the date of your yeast. Has it expired? I keep my yeast in the deep freeze so that it stays fresh.
Sometimes when dough is slow to rise it could be that everything was just too cool. What is the inside temperature of your home, your bowls and liquids. Everything should be at room temperature and warmer. If not use warmer water to compensate for the coolness of everything else. Water should be around 110 F.
Oven should be around 85 F for dough rising.
Let me know how your bread turns out. Sounds like you are doing things correctly. And Bosch makes a great mixer! 👍😀✌️
And we all have bad bread 🍞 baking days. Say that 3 times in a row 😂
@@merleleeannskitchen I’m so tired of this bread right now! I’m trying to rescue it using a recipe I found online to hopefully salvage it. I’m waiting to see if it works 🤦♀️🤞
@@rebeccadees2300 hi. How did your bread turn out? Did it rise? One of my old theories for bread not rising is adding salt the same time as the yeast. Lots of recipes tell you to put all your dry ingredients together, but I have had a fail doing that. So I always use about 2 cups of flour with the yeast before adding any salt.
Hope you haven’t given up on your bread baking!
If you mix your dry ingredients together first the salt doesn't interact with the yeast. Then I add the oil and warm water. It doesn't matter, in the long run, because we all end up with bread.
This is partially true. Making dough is an art. By mixing all your dry ingredients together then adding liquids. You will more than likely need more liquid. I am only suggesting the best way to do it. Tried and true. And as they say “there is more than one day to do something - my way, your way and the other way!” Good luck with your way.
Anyone know if I can substitute lard or even avocado oil?
Hi how are you happy new years to you from Melbourne Australia are you able to try making gluten free bread as I’m celiac for 14 years I’ve tried to make a good gluten free loaf of bread but fail all the time I can’t get the rise right I know have a bread machine with a gluten free setting on this was my latest loaf 2 days it tasted great but so small sorry were can I send you a photo thanks in advance
Hi. Thanks so much for reaching out. Being a celiac is a definite challenge when it comes to making bread. I haven’t had much success either. Without being able to use yeast it is tricky. But don’t give up! I will see what kind of info I can find for you.
What do you do if you Don t have an oven to let rise your bread and for how long?
Good morning. If you can’t use your oven for letting the bread rise find a nice warm place in your home. By a window where the sun is shining works well. You always want the dough to double in size. It might take longer or even a bit less if it is quite warm where the dough is resting and being allowed to rise. Hope that helps.
How much of the ingredients????
How much water did she use
For my one loaf of bread I use 1 cup very warm water. About 110 F.
Be sure to go and get the recipe from my E-Guides on my website listed in the description.
Good luck and happy baking!
Could you use real butter in place of oil?
I have never used real butter, but I see no reason why not. Just make sure it is melted and you don’t let it cool off before you get the yeast and at least 1/2 of the flour incorporated into the mixture. Good luck and let me know how it turns out for you!
how much??? of ingredients???
Please click on the link for the recipe.
I wish you would’ve told us the amount you were using as you started and you were just using your measuring cup and grabbing a half cup without using a half cup measuring cup. When someone has never made a loaf of bread before we need, explicit instructions, and I’m 74 so I definitely need explicit instructions.
My apologies. I am new at this too! I hope you were able to go and download the Eguide as the recipe and instructions are there with explicit instructions (I believe). Total amount of flour is usually between 3-3 1/2 cups of flour. I use a 1/2 cup to measure and add with until I get to about 2 1/2 cups of flour. Then about a 1/4 cup or less after this. If you use too much flour the dough will become very firm and stiff. Please feel free to email me if you have more questions. I would love to help you.
merleleeann@gmail.com
You don’t use canola oil because it’s gmo!
Hi Sheryl. Canola oil can be GMO, but here in good old Saskatchewan the majority of it is not GMO. I have two brands in front of me and neither one is GMO. Just watch what brand you are buying. We need to support our SK farmers. Where are you from that has GMO canola oil?
Canola oil?? That is highly processed inflammatory oil use avocado oil
No recipe unless buying - no thanks