I tried your recipe. I prepped the dough yesterday and baked some small round shaped bread this evening. They were amazing. I will definitely make this again. Thank you for posting the video. I wished I had known about the video sooner!
I wish I could post a picture of the bread that I made this morning by following your tutorial. You would be so proud!! I have been making versions of white bread for over 50 years and this technique produces the best white bread EVER! And the easiest! I shared your channel with friends Thanks again for the really well done tutorials and for sharing your thoughts on what is important with us!
Yay!!!! I am so so happy you had such great results! Thank you for sharing my channel it means so much to me! You and I are officially best friends now LOL😊. Thank you again and I’m so glad you enjoyed this video
Emmy....how many loaves do you get at one pound each for the recipe? So this is not a starter sour dough that you would add more flour to, correct? Once you use up what's in the fridge you start from the beginning again..., Yes? Thx
I found your recipe by chance. It is so good. I tried it for pizza dough. Rolled it out. Put the toppings on and then rested it for the exact time you had specified. It turned out so good! Thank you so much. Even I can make pizza from scratch now!!
I bake a loaf of bread about once a week and currently have some dough stored in the fridge using a system very similar to the one you're teaching. Thank you!
I just made this refrigerator bread dough earlier today and had two slices....SOooo good!!! I also made soft butter with 1/2 cup butter, 1/2 cup olive oil, and 1/2 cup water and food processed...excellent!
Bread Dough Recipe 3 Cups Lukewarm Water 1 1/2 TBS. Granulated Yeast 1 1/2 TBS Salt 6 1/2 Cups Unsifted Flour Dissolve yeast and salt in warm water Add Flour one cup at a time and mix thoroughly to combine Let rise on counter 2-3 hours Place in refrigerator When ready to bake... Dust top of dough in the container with flour Pull off grapefruit size piece and shape Place on parchment paper Let rest for 40 minutes After 20 minutes preheat oven to 450 and put the cookie tray on the the middle rack and metal pan on the lower rack so they preheat with oven After the 40 min. rise slice top of bread (not through) Place parchment and dough on cookie sheet CAREFULLY Add a cup of hot tap water to the metal pan on lower rack Bake 30 min. Cool on wire rack
I love this. However I didn’t remember what to do with the dough when I pulled it out of container. I didn’t let it rest and I managed to shape into a loaf for a bread pan. lol. It looked a little rough but it still tasted amazing!!
I'm so glad I found your TH-cam channel. I grew up in Rockland County New York and it's just so nice to see someone from my neck of the woods. I now live in Florida. I found you quite by accident about 2 or 3 weeks ago and have been binge-watching you since!!! Not many people that I know feel as you and I do about being frugal, being a homemaker, and being organized. It's very nice to see your channel and find someone of kindred spirit. I also got a kick out of one of your towels, it was one of a Pennsylvania Dutch theme and my mom had the same one when I was growing up! Nostalgia. Keep up the good work Emmy and keep the videos coming. You've given me inspiration to make even additional changes so that I can retire earlier.
Hi - I am new to the channel and I love all of your tips! I just tried this bread and it is delicious. My family loved it and I will be making it again soon. They’re ready for me to make it again today lol. Your tips are so helpful. God bless you.
Some other breads I made living in Seoul were flour tortillas. 3 tablespoons flour, few grains salt, few grains baking powder, 2 drops vegetable oil, and enough water to make nonsticky dough. Mix it to make a ball. Let it rest covered for 20 minutes. Then roll out flat on lightly floured surface. Put in med heat preheated skillet. When you see little bubbling flip. Another option is make a full recipe, roll into balls and store in plastic bag in fridge. Keeps fresh 1 week. Sometimes I cooked a batch on weekends, separated it with wax paper between each one and freeze. Lasts a few months. I made most things from scratch in my 30 years living in various countries. 😀
I have a whole wheat bread recipe (for my bread machine) that I always, always make. (I used to bake kneaded bread but … arthritis! so I don’t anymore.) But this recipe is so very different that I just have to try it! It looks delicious!
Thanks for this recipe! You did a great job explaining how to make the dough. I've watched some of your other videos....love your accent and how genuinely caring you are. I am grateful to have found your site!
Good morning! I have been watching your videos and letting the ads play. I hope this helps you as much as you guys have helped me. How many loaves of bread did you get from that batch of dough? Also, how long does it last in the refrigerator ? Thanks so much for being you! I also love when Paul gets on about fixing things. I have been widowed since I was 46. I am now 74 and life has been quite an adventure lol. Still learning how to maintain my home, but my success rate has been high.
I first heard about this homemade artisan bread from Jim Bittman of the NYt when he did an interview with Jim Lahey of Sullivan St bakery many years ago. I have both Mr. Lahey's book and the five minutes a day book. I rarely buy books at list price. I check them out at Amazon and if I want to buy them I buy them as used from Amazon sellers or Thriftbooks at large discounts. Most of the time the books are in very good shape.
Great recipe! I was introduced to your channel by my cousin in Nebraska. I am in South Jersey and I am so happy to find someone doing videos on the East Coast. I have Shop Rite so I am relating to you when I see the ads. I just wanted to mention that if you need a loaf very similar to this in a very short time, try Jenny Jones. Yes, Jenny Jones the former host of her own show. She has her own site with a lot of recipes. Worth a try when you are short on time and want a fresh loaf of bread. I am just loving your channel!
How long can you keep the dough good in the fridge ? I like to have some bread that has air pockets so its more airy. I don’t have that luck mines normally always more dense .
Great video! I just started making this exact recipe!! I love it! Have you tried using it for pizza dough? I want to try that next - but haven't done so yet!
can this work with sourdough? if so, how do you adjust timing? and how long can you keep it in the fridge? with your stretching it looks like you might lose oven spring.
thank you! trying to live our lives the say way you mentioned in your intro as well. and... i also like to buy books that i see at the library first :)
Hey that looks pretty good. Think I will try it. How long does it keep in the fridge? You mentioned yeast. I’m going to assume regular yeast not quick rising yeast?
That looks like really good bread. Went out and bought a container like you had at the thrift store. Will give it a thorough cleaning before using. Great idea storing it in the door. How long would you say the dough will keep in the fridge? Definitely going to try this. Thank you again for your great ideas.
Using metal pan for water is key…not thinking used Pyrex plate …. Exploded and cracked stove glass indoor! Thankfully not hurt…just in a rush and not thinking 😮
Hi, this is my first video of yours. Quick question.❓ can we cook these in a little thin to make a different shape that suits our need? Thanks in advance.
Looks good, do you have a recipe for a smaller amount 3 to 4 cups max as I don't need that much bread and to me it would be a waste to prepare more than I need. Thanks
I made the dough last night and baked 4 rolls for work in the morning.... I couldn't find your recipe written in the description but just copied what you said. Works great.... Wondered if you add oil at any stage?
Do I need to keep it in the fridge a few days before baking? cant I bake the same day after few hours in the fridge? Also after removing from the fridge you don't have to wait for the dough to warm up before baking?
You should at least allow the dough to be refrigerated at least 3 hours or overnight. The complete recipe is in the comment section of the video. Here is the section I copied and pasted from the comment section of the video... "Place in refrigerator When ready to bake... Dust top of dough in the container with flour Pull off grapefruit size piece and shape Place on parchment paper Let rest for 40 minutes" etc. Please see the complete original recipe in the comment section of the video. Thanks for watching.
First time visiting your channel. Thank you so much for this recipe! I have a block of SAF yeast that has been kept refrigerated since 2018. We built a house and the yeast moved with us! I proofed it yesterday and it foamed up with a tsp of sugar. Would it be prudent to feed this older yeast with a little sugar or honey? Should I increase the amount of yeast? Also I would like to add 2 T. of olive oil for making pizza. I made a loaf of non-refrigerated oatmeal molasses bread yesterday and it come out well. You have inspired me to make a big batch of basic dough and freeze some of it. I will be following your channel with interest, as we are shelter in place. I have lots of time to learn the tips & tricks of bread making!
Welcome! Thank you so much for joining my frugal family! Oh oatmeal bread sounds wonderful! We are sheltered in place as well. Our meals are getting creative to say the least lol. I have to be honest I am not sure about how to use the older expired yeast to get the best rise... I don't want to advise you on something I am not 100% sure of!
Thanks for replying Emmy! I did use the older yeast to make the oatmeal bread and it worked. I may call the manufacturer. Just thought of that :-) We are on our family farm in N.H. Maybe we can all share how we are making our pantry items stretch. I am going through my grandmother's depression cookbooks, looking for ways to be creative!
I love finding ways to stretch my odds and ends, bits and pieces. I have a couple videos on zero food waste you might enjoy. Thanks so much for being a part of my channel!
Hi i dont know what im doing wrong but iv made this recipe twice now and still cant get it right the crumb is so close together and its heavy not light and fluffy like yours x please could you tell me what im doing wrong x
I'm really not sure...Is your yeast fresh? Are you following the written directions completely in the video description box? Are you using regular all purpose flour? Another tip is to wait to cut the bread until it's completely cooled too.
Emmy the recipe calls for 1 1/2 Tbsp. Of yeast and 1 1/2 Tbsp of salt. However in video I think you mentioned 1 1/2 teaspoons of salt not tablespoons like is printed in recipe. Could you please clarify which? I appreciate you and Paul so much. I have loved lots from your wonderful channel. Thank you
Dianne in the video when you watch it you will see I corrected myself with a written banner across the video when I mentioned the yeast. Follow the written directions. They are correct. Thanks so much!
@@FrugalMoneySaver that is wonderful! I can retire in 2 years but I'll be 49 so that seems early. But I'm grateful I have an option. God bless you & I know you will hit 200 by January!
Yes, it will be slightly more chewy and you have to decrease it a bit. You have to decrease the bread flour by 1/4 cup for every 6 cups of all purpose flour the book says. Does that make sense? Any questions let me know! Thanks for watching!
6 $ for a loaf od bread? That is extreme! 😰 In Croatia is about 1.50€ for a loaf, in a supermarket or bakery. Here, we don’t use and buy bread in a plastic bag, only for toast or tartare ♥️
It is Tablespoons. When you watch the video the correct measurement is written across the screen where I say teaspoon. Hope that helps! Thanks for watching!
Oh thanks for the reminder I have that book( Christmas gift from daughter) some years ago and I used to make it in the winter. Can’t cook it in summer house gets to hot in southern cal. Darn! At least I can now
In the video you use 1 1/2 teaspoons of yeast, in the written recipe you call for 1 1/2 tablespoons of yeast.....which one is right? I hope it's the tablespoon, I just made a batch using that measurement.
Frugal Money Saver I am so sorry! I didn’t even see the notation on the screen about using tablespoon of yeast! Thanks for taking the time to point it out to me! I made this dough today because you did such a great job explaining the process and I was lucky enough to find an Italian bakery owner who offered to sell me 5 pounds of flour from his kitchen! I am so grateful for people like you and the baker, you are what makes the world go round. Thank you so much for making the video! Your voice is gentle and filled with kindness. Love from Cape Cod💜
Oh my gosh how wonderful the baker shared his flour! You are so sweet for speaking such positive words! CAPE COD! Such a beautiful area! Thanks for all the support!
I tried your recipe. I prepped the dough yesterday and baked some small round shaped bread this evening. They were amazing. I will definitely make this again. Thank you for posting the video. I wished I had known about the video sooner!
YAY!!! How wonderful! Love to hear that!
I wish I could post a picture of the bread that I made this morning by following your tutorial. You would be so proud!! I have been making versions of white bread for over 50 years and this technique produces the best white bread EVER! And the easiest! I shared your channel with friends Thanks again for the really well done tutorials and for sharing your thoughts on what is important with us!
Yay!!!! I am so so happy you had such great results! Thank you for sharing my channel it means so much to me! You and I are officially best friends now LOL😊. Thank you again and I’m so glad you enjoyed this video
Emmy....how many loaves do you get at one pound each for the recipe? So this is not a starter sour dough that you would add more flour to, correct? Once you use up what's in the fridge you start from the beginning again..., Yes? Thx
Yes Catherine! This is a dough that you do not add to. Once it is finished you make a new batch.
I found your recipe by chance. It is so good. I tried it for pizza dough. Rolled it out. Put the toppings on and then rested it for the exact time you had specified. It turned out so good! Thank you so much. Even I can make pizza from scratch now!!
YAY!! Nell so happy you enjoyed it! Thanks so much for letting us know!
I bake a loaf of bread about once a week and currently have some dough stored in the fridge using a system very similar to the one you're teaching. Thank you!
You are so welcome!
How long can you leave it n the fridge? Also could you prove it in a bread tin and put it straight into the oven, sorry I’m new to baking. Thanks
I just made this refrigerator bread dough earlier today and had two slices....SOooo good!!!
I also made soft butter with 1/2 cup butter, 1/2 cup olive oil, and 1/2 cup water and food processed...excellent!
Wonderful!!
Bread Dough Recipe
3 Cups Lukewarm Water
1 1/2 TBS. Granulated Yeast
1 1/2 TBS Salt
6 1/2 Cups Unsifted Flour
Dissolve yeast and salt in warm water
Add Flour one cup at a time and mix thoroughly to combine
Let rise on counter 2-3 hours
Place in refrigerator
When ready to bake...
Dust top of dough in the container with flour
Pull off grapefruit size piece and shape
Place on parchment paper
Let rest for 40 minutes
After 20 minutes preheat oven to 450 and put the cookie tray on the the middle rack and metal pan on the lower rack so they preheat with oven
After the 40 min. rise slice top of bread (not through)
Place parchment and dough on cookie sheet
CAREFULLY Add a cup of hot tap water to the metal pan on lower rack
Bake 30 min.
Cool on wire rack
Frugal Money Saver made this. So good. Thanks for sharing
I love this. However I didn’t remember what to do with the dough when I pulled it out of container. I didn’t let it rest and I managed to shape into a loaf for a bread pan. lol. It looked a little rough but it still tasted amazing!!
@@lindacoleman382 thank you so much! Glad you enjoyed it!
@@lindacoleman382 so glad it worked! It's a pretty forgiving recipe!
Frugal Money Saver ok. One more silly question, if I’m baking in bread pans, am I letting it rise in the pan? I’m new at all this. And for how long
I'm so glad I found your TH-cam channel. I grew up in Rockland County New York and it's just so nice to see someone from my neck of the woods. I now live in Florida. I found you quite by accident about 2 or 3 weeks ago and have been binge-watching you since!!! Not many people that I know feel as you and I do about being frugal, being a homemaker, and being organized. It's very nice to see your channel and find someone of kindred spirit. I also got a kick out of one of your towels, it was one of a Pennsylvania Dutch theme and my mom had the same one when I was growing up! Nostalgia. Keep up the good work Emmy and keep the videos coming. You've given me inspiration to make even additional changes so that I can retire earlier.
What a lovely comment! Thank you! So happy to have you here with us!
Hi - I am new to the channel and I love all of your tips! I just tried this bread and it is delicious. My family loved it and I will be making it again soon. They’re ready for me to make it again today lol. Your tips are so helpful. God bless you.
YAY! Welcome Jan! so happy you found us! God Bless you as well!
Oh my goodness, this looks so easy even I could bake it! Thanks for sharing the recipe, Emmy!
It is and SO delicious!!!
Well we’ll well, you are just delightful to watch! Thanks for this tutorial.
Thanks for watching! So kind!
Greetings from South Korea :) They don't have much western-style bread here [they're always sweet breads] so I'm really thankful for this! Cheers.
So glad this video was helpful Austin! Have a wonderful day!
Some other breads I made living in Seoul were flour tortillas. 3 tablespoons flour, few grains salt, few grains baking powder, 2 drops vegetable oil, and enough water to make nonsticky dough. Mix it to make a ball. Let it rest covered for 20 minutes. Then roll out flat on lightly floured surface. Put in med heat preheated skillet. When you see little bubbling flip. Another option is make a full recipe, roll into balls and store in plastic bag in fridge. Keeps fresh 1 week. Sometimes I cooked a batch on weekends, separated it with wax paper between each one and freeze. Lasts a few months. I made most things from scratch in my 30 years living in various countries. 😀
This is so fantastic!!! I'm going to try with Loaf pan, Cinnamon raisen, buns, pizza dough.....
Hope you enjoy
I am glad that I found out how to make bread! Great 👍 video, thanks for sharing!
I am so glad you enjoyed the recipe
Can u use this dough for breadsticks ?
Yes, you can. And flat bread 😮 😂
I have a whole wheat bread recipe (for my bread machine) that I always, always make. (I used to bake kneaded bread but … arthritis! so I don’t anymore.) But this recipe is so very different that I just have to try it! It looks delicious!
Hope you enjoy it!
What a cool idea-refrigerator bread!
Good idea about the library!
Wonderful idea & tips. I'll certainly try this method the next time. Be well.
The library is the best!
Absolutely!
Thanks for this recipe! You did a great job explaining how to make the dough. I've watched some of your other videos....love your accent and how genuinely caring you are. I am grateful to have found your site!
Thank you so much for those kind words! You made my day! I appreciate your support!! Thank you💕
Oh my that bread looks delicious. My mouth is watering lol
Really is a good bread!
These is artisan bread. Delicious
❤I am going to give this bread a try!
You should do an update video on homemade bread!❤
Becka, we have a whole playlist of different bread recipes and tutorials on our TH-cam home page.
Beautiful 🥰 perfect amazing 😍🤩 with refrigerator dough 😘♥️
Thank you!
Sounds good, I will have to try it😊
Hope you enjoy!
Thank you for making this wonderful video. I like to ask how Long does the dough stay in the fridge ?
Omg!!!! I can do this!!!! Thank you sooooooooo much!👍🤗🍞🥖❤️ your a heaven sent angel!!!!🙏
You can do it! I have faith in you! Let me know how it goes!
@@FrugalMoneySaver I sure will! I’m hoping for this weekend to give it a try! I have a lot of projects on the agenda for the weekend 👍🎄🍞
Good morning! I have been watching your videos and letting the ads play. I hope this helps you as much as you guys have helped me. How many loaves of bread did you get from that batch of dough? Also, how long does it last in the refrigerator ? Thanks so much for being you! I also love when Paul gets on about fixing things. I have been widowed since I was 46. I am now 74 and life has been quite an adventure lol. Still learning how to maintain my home, but my success rate has been high.
Where hav u been my whole life!! Tfs!! Thx for explaining in an easy way so that i can attempt these recipes!!! 🏡⛄☕🎄🍟👒
You are so welcome Sheema! Thanks for watching!
I enjoy all the videos. Thank you for sharing great information!
Thanks for watching Grace!
Thanks for this video on the refrigerator bread! Will be anxious to try it.
Hope you like it Jan! Thanks for watching!
I will try this soon & will let you know. TKS
Yes please!
I first heard about this homemade artisan bread from Jim Bittman of the NYt when he did an interview with Jim Lahey of Sullivan St bakery many years ago. I have both Mr. Lahey's book and the five minutes a day book. I rarely buy books at list price. I check them out at Amazon and if I want to buy them I buy them as used from Amazon sellers or Thriftbooks at large discounts. Most of the time the books are in very good shape.
Yes, it is a very yummy bread! Thanks for watching!
Great video! Cannot wait to try this
Thanks so much! Hope you enjoy!
Great recipe! I was introduced to your channel by my cousin in Nebraska. I am in South Jersey and I am so happy to find someone doing videos on the East Coast. I have Shop Rite so I am relating to you when I see the ads. I just wanted to mention that if you need a loaf very similar to this in a very short time, try Jenny Jones. Yes, Jenny Jones the former host of her own show. She has her own site with a lot of recipes. Worth a try when you are short on time and want a fresh loaf of bread. I am just loving your channel!
Welcome Marie!! So happy you are here! Thanks so much!
I am super excited to try this recipe. Thank you for sharing!
You are so welcome! Thanks so much for watching!
Oh wow, this is the nice side of TH-cam. Haven't seen it for a while! Enjoyed your video greatly and I am trying the recipe :)
Great! Thanks!
They turned out beautiful
Thank you Pamela😊
What does the steam water do to the bread?
How long can we keep the dough in the refrigerator ?
Love this! I’m going to try this week ❤️
It's so good Regina!
i wonder if i could do hamburger or hot dog rolls from this, have you any knowledge or opinion on this? tia
Thanks! ツ
You are welcome!
How long can you keep the dough good in the fridge ? I like to have some bread that has air pockets so its more airy. I don’t have that luck mines normally always more dense .
Portuguese bread i love deliçia
Great video! I just started making this exact recipe!! I love it! Have you tried using it for pizza dough? I want to try that next - but haven't done so yet!
No I haven’t tried it for pizza dough but if you do, please let me know how it was!!
Looks really good! I have printed out the recipe to give it a try! Thanks for sharing!!
You are so welcome! I hope you enjoy it!
Looks great, thanks x
You’re welcome 😊 Thank you!
can this work with sourdough? if so, how do you adjust timing? and how long can you keep it in the fridge? with your stretching it looks like you might lose oven spring.
I am not sure if this would work with sourdough. I have never tried it.
WOW THAT LOOKS SOOO YUMMY!!😋
It really is an easy great recipe!😊!
Thanks heaps, love the video
Glad you enjoyed it Janelle! Thank you!
HI I am from Aberdeenshire Scotland and I was wondering if you know the measurements in metric?
thank you! trying to live our lives the say way you mentioned in your intro as well. and... i also like to buy books that i see at the library first :)
Oh thank you! I think checking out the book just makes more sense! Thanks so much for watching!
can you go ahead and make the first loaf with it and put the rest in the fridge? If so I assume you bake after the first rise?
Hey that looks pretty good. Think I will try it. How long does it keep in the fridge? You mentioned yeast. I’m going to assume regular yeast not quick rising yeast?
No fat?
Im putting my dough in the ref for overnight and bake it tomorrow. Thanks for the tips
No, just flour, yeast, salt, and water. Let me know how it comes out!
Can I put the dough in a pullman pan to make a loaf?
That looks like really good bread. Went out and bought a container like you had at the thrift store. Will give it a thorough cleaning before using. Great idea storing it in the door. How long would you say the dough will keep in the fridge?
Definitely going to try this. Thank you again for your great ideas.
Using metal pan for water is key…not thinking used Pyrex plate …. Exploded and cracked stove glass indoor! Thankfully not hurt…just in a rush and not thinking 😮
Oh no! So happy you were okay!
Hi, this is my first video of yours. Quick question.❓ can we cook these in a little thin to make a different shape that suits our need? Thanks in advance.
In a little thin? I don't understand what you're asking, sorry.
@@FrugalMoneySaver I should’ve checked to make sure everything spelt, right. Sorry can we cook these in a little pan, like a bread, pan, etc.
will this method be okay for dough with egg in it?
How long will the dough keep in the fridge?
I absolutely cannot wait to try this. Can you use this bread for other things like to make a pizza
I personally have not tried it but I can't see why not. If you do you use it for pizza let us know how it works. Thanks for watching!
Looks good, do you have a recipe for a smaller amount 3 to 4 cups max as I don't need that much bread and to me it would be a waste to prepare more than I need. Thanks
Just half the amount of the ingredients listed but follow the same procedure. It should work fine! Thanks so much for watching!
Will give it a try, as halting the ingredients doesn't always work
Hi Emmy....I'm making bread today. 1 1/2 tsp or TBS. Yeast? The video you said 1 1/2 tsp but description box says 1 1/2 TBS. Yeast
It’s Tablespoons
@@FrugalMoneySaver I did go back and noticed the correction on the video. It's rising now. Is it necessary to wait 2 days before baking?
Never saw you use parchment paper before.
I made the dough last night and baked 4 rolls for work in the morning.... I couldn't find your recipe written in the description but just copied what you said. Works great.... Wondered if you add oil at any stage?
No, there is no oil in this recipe! Hope you enjoyed the rolls!
Do I need to keep it in the fridge a few days before baking? cant I bake the same day after few hours in the fridge?
Also after removing from the fridge you don't have to wait for the dough to warm up before baking?
You should at least allow the dough to be refrigerated at least 3 hours or overnight. The complete recipe is in the comment section of the video. Here is the section I copied and pasted from the comment section of the video...
"Place in refrigerator
When ready to bake...
Dust top of dough in the container with flour
Pull off grapefruit size piece and shape
Place on parchment paper
Let rest for 40 minutes" etc.
Please see the complete original recipe in the comment section of the video. Thanks for watching.
Great recipe and great book. I have a question: how big is that container? I want to make sure I get it big enough for the rise....Thanks.
That is a 1.5 gallon container. Thanks so much for watching!
Thank you for the quick response!
Can you use 1/2 whole wheat in place of the white flour?
Honestly I have never used whole wheat flour in this recipe. So, I really am not sure.
First time visiting your channel. Thank you so much for this recipe! I have a block of SAF yeast that has been kept refrigerated since 2018. We built a house and the yeast moved with us! I proofed it yesterday and it foamed up with a tsp of sugar. Would it be prudent to feed this older yeast with a little sugar or honey? Should I increase the amount of yeast? Also I would like to add 2 T. of olive oil for making pizza. I made a loaf of non-refrigerated oatmeal molasses bread yesterday and it come out well. You have inspired me to make a big batch of basic dough and freeze some of it. I will be following your channel with interest, as we are shelter in place. I have lots of time to learn the tips & tricks of bread making!
Welcome! Thank you so much for joining my frugal family! Oh oatmeal bread sounds wonderful! We are sheltered in place as well. Our meals are getting creative to say the least lol. I have to be honest I am not sure about how to use the older expired yeast to get the best rise... I don't want to advise you on something I am not 100% sure of!
Thanks for replying Emmy! I did use the older yeast to make the oatmeal bread and it worked. I may call the manufacturer. Just thought of that :-) We are on our family farm in N.H. Maybe we can all share how we are making our pantry items stretch. I am going through my grandmother's depression cookbooks, looking for ways to be creative!
I love finding ways to stretch my odds and ends, bits and pieces. I have a couple videos on zero food waste you might enjoy. Thanks so much for being a part of my channel!
Hi i dont know what im doing wrong but iv made this recipe twice now and still cant get it right the crumb is so close together and its heavy not light and fluffy like yours x please could you tell me what im doing wrong x
I'm really not sure...Is your yeast fresh? Are you following the written directions completely in the video description box? Are you using regular all purpose flour? Another tip is to wait to cut the bread until it's completely cooled too.
@@FrugalMoneySaver iv just realised i used bread flour , is all purpose flour the same as our plain flour x thankyou for quick reply x
Yes, all purpose is just plain flour.
Does this work with whole wheat flour?
I honestly am not sure...I have never made it with whole wheat. Sorry!
You said tsp of yeast but wrote tbl. Which is it please?
It’s 1 1/2 tablespoons. If you watch the video I correct it with writing over my words. Hope this helps
@@FrugalMoneySaver I just did ty. I will try this with Bob's Red Mill gluten free flour and let you know how it comes out 🤗💞
Emmy the recipe calls for 1 1/2 Tbsp. Of yeast and 1 1/2 Tbsp of salt. However in video I think you mentioned 1 1/2 teaspoons of salt not tablespoons like is printed in recipe. Could you please clarify which? I appreciate you and Paul so much. I have loved lots from your wonderful channel. Thank you
Dianne in the video when you watch it you will see I corrected myself with a written banner across the video when I mentioned the yeast. Follow the written directions. They are correct. Thanks so much!
Freedom
Hi.. bread flour or APF please.
Hi Samantha! All Purpose Flour!
Definitely am going to try this bread TY for sharing
It's so good!
Yummy, thanks for sharing! Have you always been a homemaker?
You are so welcome! I have been a full time homemaker for the last 20 years or so...I love it too!
@@FrugalMoneySaver that is wonderful! I can retire in 2 years but I'll be 49 so that seems early. But I'm grateful I have an option. God bless you & I know you will hit 200 by January!
Is it really ever too early to retire lol! God bless you too and thank you for the encouragement!
Can this be baked in a bread pan
I’m really not sure I’ve never made it in a bread pan.
Can I use bread flour for this?
Yes, it will be slightly more chewy and you have to decrease it a bit. You have to decrease the bread flour by 1/4 cup for every 6 cups of all purpose flour the book says. Does that make sense? Any questions let me know! Thanks for watching!
FYI: Another commenter said they used bread flour and weren’t happy about the result.
6 $ for a loaf od bread? That is extreme! 😰
In Croatia is about 1.50€ for a loaf, in a supermarket or bakery. Here, we don’t use and buy bread in a plastic bag, only for toast or tartare ♥️
Amazing!
This is exactly the kind of recipe I'm looking for, thank you for explaining it so thoroughly! I can't wait to try it out.
You are so welcome! Hope you enjoy!
The recipe as written states 1 1/2 TBS. of yeast, yet when you spoke the recipe you said 1 1/2 teaspoons of yeast. Which is it?
It is Tablespoons! In the video there is corrective writing above where I make the verbal mistake. Thanks for watching!
Hi. Your recipe calls for 1 1/2 tablespoons of yeast, but in the video you say teaspoons. Is it tablespoons or teaspoons? Thank you.
It is Tablespoons. When you watch the video the correct measurement is written across the screen where I say teaspoon. Hope that helps! Thanks for watching!
Is this active yeast or quick rise? Ty
Oh thanks for the reminder I have that book( Christmas gift from daughter) some years ago and I used to make it in the winter. Can’t cook it in summer house gets to hot in southern cal. Darn! At least I can now
It’s a great book! I’m like obsessed with bread making lol!!
In the video you use 1 1/2 teaspoons of yeast, in the written recipe you call for 1 1/2 tablespoons of yeast.....which one is right? I hope it's the tablespoon, I just made a batch using that measurement.
It is tablespoon. If you watch the video along the top I correct myself with text when I say teaspoon by mistake.
Frugal Money Saver I am so sorry! I didn’t even see the notation on the screen about using tablespoon of yeast! Thanks for taking the time to point it out to me! I made this dough today because you did such a great job explaining the process and I was lucky enough to find an Italian bakery owner who offered to sell me 5 pounds of flour from his kitchen! I am so grateful for people like you and the baker, you are what makes the world go round. Thank you so much for making the video! Your voice is gentle and filled with kindness. Love from Cape Cod💜
Oh my gosh how wonderful the baker shared his flour! You are so sweet for speaking such positive words! CAPE COD! Such a beautiful area! Thanks for all the support!