I've been bingeing on your videos & I JUST noticed one of the HUGE reasons I love your channel & what sets you apart from EVERY other channel on YT: (OK, it's also bc you're very kind!): You get RIGHT DOWN to business! There are NO other channels that don't fill up their videos with wasted time of chatter & clips, pictures or this & that, extra useless music, you NAME it, they'll add it. I KNOW they do it bc advertisers pay more the longer the video, but it feels disrespectful of their viewers, and here YOU are doing everything as QUICKLY as you can! Only a busy Mom could totally understand~ I'm a Grandma now, but you're AWESOME for doing all of these with such a conservation of time & honor of Moms... Many Blessings to You ALL!
I agree with you @Jennifer, but I also think we have the power to change that by how long we let the video hold us hostage waiting for what we tuned in for. I don’t mind adverts but there’s a threshold to reach before it becomes disrespectful.
@@knowbettertv Yes! I guess what I've been feeling from a lot of those content creators is a lack of respect. Thank you for describing it so concisely & clearly. And Thanks again for all the work you do!
Well good grief!! I have been making this dough for years. As my family and friends have flown away elsewhere, I have stopped making it because even cutting the recipe in half, and making croutons etc., I was routinely having to throw bread out. Did it ever occur to me to keep it on hand in the fridge and pull off the amt for 1 mini loaf, rolls or baguette? Fantastic help. Thanks a bunch
@@jackiehall3537 plain old all purpose flour. SR would not be appropriate in long, slow rising dough because the baking powder and baking soda in it are specifically for quick breads such as biscuits.
@@backwoodsbaby9729 I wrote out croutons instructions a couple of weeks ago but the post is missing. So here it is again. Cube the bread, quickly fry in fat of choice, remove and season liberally as desired. Drain on paper towel or rack.
I blew it again! If you pop it in the fridge, you have to first let the dough return to room temperature before touching it. If you shape it cold, it doesn't bake through and is like lead. Hope nobody else makes that boo boo. Happy cooking!
Thank you for that information, my hubby is diabetic now 4 months, so now I will divide my batch into 6 portions & then I can bring each portion as I need it to room temperature. Thank you so much for sharing really appreciate your input 😊
The Dough gets more sour over two weeks in the frig. The dough gets less sticky when it is refrigerated. Heavily flour your hands before you take a 1lb. chunk. Don't knead the dough. Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. To make a boule, gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.. Don't incorporate the flour into the ball. The bottom of the loaf will appear to be a collection of bunched ends, but will flatten out and adhere during the resting and baking. should take 30-60 seconds. The correctly shaped final product will be smooth and cohesive. Let it rest on parchment for 40 minutes. You may not see much rising. Half way through rising, or 20 minutes before baking, preheat oven to 425 degrees and place an enameled cast iron 4qt pot with lid into it to preheat as well. Dust and slash 1/4" deep cross. Put in hot pot, Mist with a spray of water. Put the hot lid on the pot. Put in oven and bake for 30 minutes. Take lid off and cook an additional 20 minutes. Take bread out of oven and let cool for at least 10 minutes before you cut into it. Enjoy. The dough makes a great pizza dough and dinner rolls.
Oh I am having so much fun with this dough, Carolyn you are the cat's meow! I have even talked to my single son about baking this bread. Bringing families back together by the kitchen. Can't thank you enough for this recipe and a better way of doing it, AND it's delicious! Cheese pizza coming up next. The Herbed bread was fantastic with roasted breaded okra and brussel sprouts. Really topped off the meal with a feeling full belly. (I only eat once a day most days) Cinnamon rolls were tasty, just like I like them. I used KA bread flour and it makes the dough nice and chewy. Really excited to experiment with baking it in a crock pot. (For my son) Much Love and Blessings to you and the family. Luk 4:4 And Jesus answered him, saying, It is written, That man shall not live by bread alone, but by every word of God. Thank you for the bread and I have The Word of God. Bread for the body and the Word for the Spirit and Mind. Just as it should be. Glory be to God.
Good recipe but I added 2 T sugar & 2 T avocado oil and my breads browned instead of staying white, had higher loft and tasted quite a bit better than when I followed recipe exactly. My family loves it that they get fresh rolls, pizza, bread, etc. just about every day now! Thank you for this!
Thank you for this idea. I’ve never made any kind of bread or rolls that didn’t haven’t a bit of fat or sugar in the dough. I couldn’t imagine that even as convenient as this dough would be, that it would be that good without both of those.
My father came home to me making dinner. He was so excited when he saw the dough. This recipe was so easy and quick. It was my first time making bread and it made me feel so great. Thank you for making this video! 💜
I used to work in food service. How did I forget about the “up to two weeks” part??!! This trick brings yeast breads back into the quick bread category! Thanks for the reminder 🥰
Questions: Do you let the dough set out of the fridge at all before you make the recipes? Also, how can I make the sourdough with my starter? Can I replace one of the cups of water with a cup of starter?
I made the dough today and tonight we made bread sticks to go with our steaks and gnocchi with cream sauce and a nice salad. My sons loved it. This mama gonna be keeping a batch of this dough in the fridge at all times. It will be our new staple. What a fabulous way to compliment any meal. You are adorable. Your children are so precious. I Love seeing a happy family and we need to see more of that these days.
It just came to mind about how much healthier this dough is for families vs. the big food companies that produce potato chips and colored flavored corn chips, colorful cereals, breakfast treats. all highly addictive but toxic. Whether many believe bread is healthy or not, I promise it's better than so much processed foods out there. Can pick a more health-wise flour if you want too or without the added synthetic vitamins. thanks for sharing your wisdom with others!!
So I combined the 2 first recipes. The Flatbread and the Garlic Rolls. I made the flatbread with the olive oil, italien seasonings, and then sprinkled parm cheese over it. To make it easier to handle I actually flattened it on the pan and added some olive oil to allow for easier flattening. Worked a bit better than just wet hands. Then baked slow at 250F... turned out like a nice pizza dough! So tasty!
Caroline! This is the best! My friend and I just found out that we both watch your videos! You taught me how to can and you encourage me as a begining gardener! Bless you my sweet sweet sister. This is going to be one of my new go to meal sides. Keeping all the hungry kids fed is serious work! This will help so much!
Oh. My. Word. I mixed this up this evening and after 2 hours it had risen to double or more and was beautiful! It's now in my fridge and will be cinnamon rolls and garlic bread tomorrow! Thank you so much for the recipe!
If you crumple the parchment paper into a very tight ball then stretch it back out again, you will find it much more compliant to the shape of your container.
Just a note to anyone using these recipes watch the video again before making 🤦🏻♀️ The written dinner rolls recipe doesn’t say to let them rise at all so they went in the oven the size of golf balls and came out the size of golf balls and insanely salty. Learn from my mistakes! 😂
First- thank you! But 2nd-it will really be helpful uf you'd start a ? & answer page or video? I've watched you for almost 2 years, & I can't find answers to some questions I have anywhere??
Since I dont eat breads, & I dont have refrigerator space for a big bowl of dough to be in and available all of the time, I break out the kitchen aid, make milk bread dough. Many types, rye, wheat, white, then, raise it one time, , punch it down, break & shape, it into loaves, dust it with flour, put it in freezer bags, and, freeze it. When I need it, I just pull a loaf or 2 out, and use it for everything I need to make. It comes right back, and, raises perfectly. I'm not sure how long it will last, but, every 6 months, I pull out everything I have left, bake it into loaves, bag it, and take it to either the food bank, the homeless shelter, or the church and give it away. Then, I make more dough and freeze it.
Oh boy, if I do this I’ll never lose that 10 lbs, but it was fun to watch. What great ideas. I love to make the no knead bread in the covered dish. It comes out so good. My favorite is honey wheat.
A couple of days ago I watched this video and it really caught my attention, I mixed the dough right away. Today I baked my first bread and it turned out AMAZING!!! Loved this recipe, so easy! And I've got a fantastic quality bread.
I have the "Healthy" 2016 version with whole wheat flour. Then I had to buy the "5 min pizza dough book" & the "5 min holiday & celebration bread" book. I think I’m covered now for the 5 min dough unless they write a "5 min home ground flour" book. This is such a great technique. I love how you can come home & decide to cook a loaf of bread without the mess of making the dough. The bread is ready within a few hours & hardly any dishes to wash! It’s almost like fast food bread. I love it. I’m trying to resist making the basic dough of each book. I can’t wait to make some stuffed crust pizza. We haven’t had any for the last 6 months (covid). I’m tired of waiting, I’ll make my own with fresh basil. I love your other uses of 5 min dough. I’ll have to watch a couple of times & take notes. Hmmmm. Sometimes it’s hard to decide. Whole what bread vs pizza vs cinnamon rolls.
Your 5 ideas sound wonderful! Do you set the oven to 400’-450’ degrees like usual required for baking a loaf of bread? Are the bread sticks the same temperature as the flat bread? Thanks for five delicious quick baking ideas.
Here are the instructions from her website linked in the description. Instructions With wet hands, grab a grapefruit-sized ball of your no-knead bread dough and stretch it onto a silicone mat placed on a cookie sheet. Make dimples in the dough with your fingertips, then brush on the olive oil to coat the surface of the dough. Sprinkle the herbs and salt all over the top of the dough. Bake in a 375 degree F oven for about 8-10 minutes, or until crust is golden brown on the bottom and just starting to turn brown on top.
You are correct. the salt shouldnt be on that yeast. It needs to be mixed well into the flour. Id bloom that yeast first, then add the premixed flour. I almost split my cup of coffee. Wasnt expecting such a move.
Carolyn!!! I am sooo impressed with the ease of this recipe and it’s endless possibilities! Thank you for sharing this as it is so appreciated and will be helpful to so many in these times!
I have been making some of these love it, but I can get instant yeast at a better deal in my area. So if I were to use the instant yeast how long would I let it sit? I know that your recipe calls for 2 hours. Thanks and God Bless
Did I miss it or does it need to be brought to room temp (the amount you’re taking out to work with) before shaping or can it be straight from the fridge?
I know this was a year ago but I felt bad that no one answered you. I don't know the answer but I would try a small batch and bake it like you would canned biscuits. They're refrigerated and there's no need to bring them to room temp. If it seems flat, then cover and let warm up before baking. I hope you have good luck with this recipe. I'm going to try it today for Easter dinner. Happy Resurrection Day and God's blessings to you and yours!
Inspired by your jam scrolls, I made cinnamon scrolls using butter, brown sugar and cinnamon. Soooo good!!! Topped with simple white icing (boiling water, pure icing sugar, vanilla, splash of milk).
I loved this video. New to cooking let alone making bread. Youve made everything so basic & simple. Thank you from the bottom of my heart ♥️🇨🇦👍🏻. God bless you and your precious family.
I’m literally going to be using this video probably for the rest of my life. Definitely will be adding and subtracting based on what I need in terms of spices and the meal but this video is a huge life saver. Specially for us broke folks!!
I agree. I don't (didnt, kids are all grown) feed my family fast food either. It's to easy to whip up something healthy, hearty, and not loaded with chemicals. God bless you for teaching this to people. ❤
Need help! I made this dough, placed it in the fridge, after leaving on counter 2 hrs. Next day I made rolls. Everything I made with this did not turn brown. It was still as white as the dough. Does anyone have any idea why?
Those look amazing. I'm happy you did a jelly roll because I'm allergic to cinnamon and cinnamon rolls never work for me. So, I'm gonna try this for sure. Thanks for the recipes!
When I was growing up my mom had a basic dough recipe that she kept in the refrigerator. She used it for everything from cinnamon rolls to pizza pockets. Plus it made the lightest dinner rolls. Btw I love your channel.
This dough sounds awesome. I'm sure my wife and I can use all of these breads. Was wondering if and how you done your own sun dried tomatoes? Thanks again for the wonderful video. God bless!
If you want to stretch the dough more I'm guessing I haven't worked with this specific recipe yet but typically if you let your dough rest in a warm place it will be more flexible
I use a no knead sourdough recipe from Farmhouse on Boone that works well. If I don't use a stretch and fold process with my sourdough, it's too wet and not strong enough to bake with. The recipe Farmhouse on Boone recommends is good though not as easy in terms of time. I think if I really wanted to make it actually no knead, I'd still use a little yeast with my sourdough starter 🤷♀️.
One other area someone asked and someone said they thought it was 350 for all. But I read one thing that said 425 for the one bread. I was thinking the same thing. She never mentioned a temperature. I guess we can look up other recipes with the same name, example.. Flat bread. Good luck. I made the dough and tomorrow I hope to try something.
Oh the kitchen wisdom in this bread dough. Thank you for this idea. For myself it will be a quick idea for gifting too my circle of friends when invited too their home. Who doesn't love bread of rolls. Yum.
@@cathykirkmcrae7727 Thank you so much. I am new to all this so I need to get use to how to find out of this info. So glad it works with a combo. I can't eat any white flour but this would be at least better for my kids than all white. Thank you again.
I make this every week to use as pizza dough. It makes 3 reasonably large thin crust pizzas. I love all these ideas! My dough was getting a little old (been sitting in the fridge about 10 days), so I decided to use it for bread like you do and it is the most delicious tangy sourdough ever! I used fresh ground spelt and hard red wheat. 😋 You're the reason I got a banneton and a dutch oven... Just for this bread! Lol. Definitely need to try the jam rolls with our homemade jam. 😍
I Love this recipe and have used it as well as shared it with all my friends !! People keep asking about the temperature for different types of dough it one depends on the type of dough that you want if you're wanting bun or bread dough 350 Fahrenheit if you want pizza dough 400 to 425 Fahrenheit and it also depends on your stove or oven some ovens get hotter than others just play around with it is my suggestion thank you so much 🥰
I MUST know where you get that small cast iron pot for the mini bread loaf! I have a standard dutch oven for my weekly artisanal breads, but I love this make ahead idea and having a little fresh loaf with dinner!
Just watched this video bc a friend of mine suggested I try 5 minute breads. I've never baked bread so need something SIMPLE and quick. All the other recipes I found were so complicated! This looks so easy and doable - and I love that your video has no fluff - just tells me what to do. Thanks so much for sharing, can't wait to try these recipes and check out your other videos!
I love this recipes I have been making these for about a year, I even make a loaf of bread, once I form the bread I let it rise for 25 minutes, cook at 350* bake 30 to 35 minutes I take long shish kabob stick, put in the middle of bread too see if comes clean.
After watching a few of your videos, especially the 5 minute dough, I'm officially hooked. You've got wonderful ideas. Trying hard not to binge watch! 🤣
This is fabulous! My husband watched a video on making bread and he's very interesting in it now. I told him he NEEDS to watch yours!!! This one would blow his mind!!!!!!!! FANTASTIC!!!!
Hello :) I love to watch your videos! Question: I have attempted this recipe several times and no matter what happens, the dough has hard clumps of dough/flour throughout. It doesn’t look nice and smooth like yours. And my bread comes out being SO dense. I don’t know what I’m doing wrong. Any ideas? Also, when you said in the video to remove a grapesize amount of dough an hour and a half before using, does this mean you let that dough rise/rest for that hour and a half? Maybe that’s what I am doing wrong. Thank you!
I made this the other day and have already used it up on two of the recipes. I love this and it makes my life so much easier! Thanks so much for your videos.
I've been bingeing on your videos & I JUST noticed one of the HUGE reasons I love your channel & what sets you apart from EVERY other channel on YT: (OK, it's also bc you're very kind!): You get RIGHT DOWN to business! There are NO other channels that don't fill up their videos with wasted time of chatter & clips, pictures or this & that, extra useless music, you NAME it, they'll add it. I KNOW they do it bc advertisers pay more the longer the video, but it feels disrespectful of their viewers, and here YOU are doing everything as QUICKLY as you can! Only a busy Mom could totally understand~ I'm a Grandma now, but you're AWESOME for doing all of these with such a conservation of time & honor of Moms... Many Blessings to You ALL!
I agree with you @Jennifer, but I also think we have the power to change that by how long we let the video hold us hostage waiting for what we tuned in for. I don’t mind adverts but there’s a threshold to reach before it becomes disrespectful.
@@knowbettertv Yes! I guess what I've been feeling from a lot of those content creators is a lack of respect. Thank you for describing it so concisely & clearly. And Thanks again for all the work you do!
Oh my gosh I so agree.
That was so nice of you
I have to totally agree 100% I’ve just discovered this channel now for a week & must say best week ever 🥰
Well good grief!! I have been making this dough for years. As my family and friends have flown away elsewhere, I have stopped making it because even cutting the recipe in half, and making croutons etc., I was routinely having to throw bread out. Did it ever occur to me to keep it on hand in the fridge and pull off the amt for 1 mini loaf, rolls or baguette? Fantastic help. Thanks a bunch
How do you make croutons?
M
Do you use self rising flour or all purpose flour?
@@jackiehall3537 plain old all purpose flour. SR would not be appropriate in long, slow rising dough because the baking powder and baking soda in it are specifically for quick breads such as biscuits.
@@backwoodsbaby9729 I wrote out croutons instructions a couple of weeks ago but the post is missing. So here it is again.
Cube the bread, quickly fry in fat of choice, remove and season liberally as desired. Drain on paper towel or rack.
I blew it again! If you pop it in the fridge, you have to first let the dough return to room temperature before touching it. If you shape it cold, it doesn't bake through and is like lead. Hope nobody else makes that boo boo. Happy cooking!
Thank you for that information, my hubby is diabetic now 4 months, so now I will divide my batch into 6 portions & then I can bring each portion as I need it to room temperature. Thank you so much for sharing really appreciate your input 😊
Thank you for the info!!!
The Dough gets more sour over two weeks in the frig. The dough gets less sticky when it is refrigerated. Heavily flour your hands before you take a 1lb. chunk. Don't knead the dough. Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. To make a boule, gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.. Don't incorporate the flour into the ball. The bottom of the loaf will appear to be a collection of bunched ends, but will flatten out and adhere during the resting and baking. should take 30-60 seconds. The correctly shaped final product will be smooth and cohesive. Let it rest on parchment for 40 minutes. You may not see much rising. Half way through rising, or 20 minutes before baking, preheat oven to 425 degrees and place an enameled cast iron 4qt pot with lid into it to preheat as well. Dust and slash 1/4" deep cross. Put in hot pot, Mist with a spray of water. Put the hot lid on the pot. Put in oven and bake for 30 minutes. Take lid off and cook an additional 20 minutes. Take bread out of oven and let cool for at least 10 minutes before you cut into it. Enjoy. The dough makes a great pizza dough and dinner rolls.
Thank you for the warning! I wouldn't have known myself.
I just came to these comments to see if someone had asked this same question. Thank you.
Thank you for teaching all these wonderful skills for people who didn’t learn these as a young person but love doing them.
Oh I am having so much fun with this dough, Carolyn you are the cat's meow! I have even talked to my single son about baking this bread. Bringing families back together by the kitchen. Can't thank you enough for this recipe and a better way of doing it, AND it's delicious! Cheese pizza coming up next. The Herbed bread was fantastic with roasted breaded okra and brussel sprouts. Really topped off the meal with a feeling full belly. (I only eat once a day most days) Cinnamon rolls were tasty, just like I like them. I used KA bread flour and it makes the dough nice and chewy. Really excited to experiment with baking it in a crock pot. (For my son) Much Love and Blessings to you and the family.
Luk 4:4 And Jesus answered him, saying, It is written, That man shall not live by bread alone, but by every word of God. Thank you for the bread and I have The Word of God.
Bread for the body and the Word for the Spirit and Mind. Just as it should be. Glory be to God.
Amen💕🍞❤🙏
🙏 Amen
Good recipe but I added 2 T sugar & 2 T avocado oil and my breads browned instead of staying white, had higher loft and tasted quite a bit better than when I followed recipe exactly. My family loves it that they get fresh rolls, pizza, bread, etc. just about every day now! Thank you for this!
Sounds great.
Yum!
I also like to add a bit of sugar and oil 👌
Thank you for this idea. I’ve never made any kind of bread or rolls that didn’t haven’t a bit of fat or sugar in the dough. I couldn’t imagine that even as convenient as this dough would be, that it would be that good without both of those.
My father came home to me making dinner. He was so excited when he saw the dough. This recipe was so easy and quick. It was my first time making bread and it made me feel so great. Thank you for making this video! 💜
So sweet. Keep up the great work. It's a good feeling to be able to feed your family
I used to work in food service. How did I forget about the “up to two weeks” part??!! This trick brings yeast breads back into the quick bread category! Thanks for the reminder 🥰
Yes, and makes foolproof sourdough accessible to busy people!
Questions:
Do you let the dough set out of the fridge at all before you make the recipes?
Also, how can I make the sourdough with my starter? Can I replace one of the cups of water with a cup of starter?
I made a savoury version of the jam rolls with cheese, and leftover spinch w garlic, they were gone in 60 seconds😋😋😋
I made the dough today and tonight we made bread sticks to go with our steaks and gnocchi with cream sauce and a nice salad. My sons loved it. This mama gonna be keeping a batch of this dough in the fridge at all times. It will be our new staple. What a fabulous way to compliment any meal. You are adorable. Your children are so precious. I Love seeing a happy family and we need to see more of that these days.
It just came to mind about how much healthier this dough is for families vs. the big food companies that produce potato chips and colored flavored corn chips, colorful cereals, breakfast treats. all highly addictive but toxic. Whether many believe bread is healthy or not, I promise it's better than so much processed foods out there. Can pick a more health-wise flour if you want too or without the added synthetic vitamins. thanks for sharing your wisdom with others!!
I was wondering the Oven temp for the breads.
Pretty sure they were all 350
So I combined the 2 first recipes. The Flatbread and the Garlic Rolls. I made the flatbread with the olive oil, italien seasonings, and then sprinkled parm cheese over it. To make it easier to handle I actually flattened it on the pan and added some olive oil to allow for easier flattening. Worked a bit better than just wet hands.
Then baked slow at 250F... turned out like a nice pizza dough! So tasty!
Caroline! This is the best! My friend and I just found out that we both watch your videos! You taught me how to can and you encourage me as a begining gardener! Bless you my sweet sweet sister. This is going to be one of my new go to meal sides. Keeping all the hungry kids fed is serious work! This will help so much!
She taught me how to can too!! They are both very good teachers!
If you want to roll out you dough much thinner just roll out and then let it rest for a few minutes to let the gluten relax then continue to roll 🙂
Oh. My. Word. I mixed this up this evening and after 2 hours it had risen to double or more and was beautiful! It's now in my fridge and will be cinnamon rolls and garlic bread tomorrow! Thank you so much for the recipe!
If you crumple the parchment paper into a very tight ball then stretch it back out again, you will find it much more compliant to the shape of your container.
Oh I'm definitely trying these!! When you let the dough rise, do we cover it with a towel to keep it moist?
Just a note to anyone using these recipes watch the video again before making 🤦🏻♀️ The written dinner rolls recipe doesn’t say to let them rise at all so they went in the oven the size of golf balls and came out the size of golf balls and insanely salty. Learn from my mistakes! 😂
First- thank you! But 2nd-it will really be helpful uf you'd start a ? & answer page or video? I've watched you for almost 2 years, & I can't find answers to some questions I have anywhere??
Just all purpose flour? Or bread flour? You don't need any sugar to feed the yeast?
Since I dont eat breads, & I dont have refrigerator space for a big bowl of dough to be in and available all of the time, I break out the kitchen aid, make milk bread dough. Many types, rye, wheat, white, then, raise it one time, , punch it down, break & shape, it into loaves, dust it with flour, put it in freezer bags, and, freeze it. When I need it, I just pull a loaf or 2 out, and use it for everything I need to make. It comes right back, and, raises perfectly. I'm not sure how long it will last, but, every 6 months, I pull out everything I have left, bake it into loaves, bag it, and take it to either the food bank, the homeless shelter, or the church and give it away. Then, I make more dough and freeze it.
You are the coolest lady... Thank you so much for sharing all your recipes and wonderful knowledge!!!
I’ve been using your recipe. Now my husband and I are addicted 😀😀🤣. Thank you!
I'm going to try making Bierocks with this dough! Bierocks are a seasoned ground beef, onion, cabbage, filled bread roll. Very popular in KS.
Sounds great!
That sounds delicious 😍
I'm glad to see you using the Danish dough mixer. I love mine.
Oh boy, if I do this I’ll never lose that 10 lbs, but it was fun to watch. What great ideas. I love to make the no knead bread in the covered dish. It comes out so good. My favorite is honey wheat.
A couple of days ago I watched this video and it really caught my attention, I mixed the dough right away. Today I baked my first bread and it turned out AMAZING!!! Loved this recipe, so easy! And I've got a fantastic quality bread.
I have the "Healthy" 2016 version with whole wheat flour. Then I had to buy the "5 min pizza dough book" & the "5 min holiday & celebration bread" book. I think I’m covered now for the 5 min dough unless they write a "5 min home ground flour" book.
This is such a great technique. I love how you can come home & decide to cook a loaf of bread without the mess of making the dough. The bread is ready within a few hours & hardly any dishes to wash! It’s almost like fast food bread. I love it. I’m trying to resist making the basic dough of each book. I can’t wait to make some stuffed crust pizza. We haven’t had any for the last 6 months (covid). I’m tired of waiting, I’ll make my own with fresh basil.
I love your other uses of 5 min dough. I’ll have to watch a couple of times & take notes. Hmmmm. Sometimes it’s hard to decide. Whole what bread vs pizza vs cinnamon rolls.
Where can I find this “5 minutes pizza dough book”? Did Carolyn write it? Thanks!
It looks amazing: easy and delicious! Is there a GLUTENFREE 5 minute dough recipe?
Thank you so much Miss Carolyn. Very much appreciated. I have time this morning to get some started. Can’t wait. 🙏🏻❤️🥰
Your 5 ideas sound wonderful! Do you set the oven to 400’-450’ degrees like usual required for baking a loaf of bread? Are the bread sticks the same temperature as the flat bread?
Thanks for five delicious quick baking ideas.
Did you ever figure this out??
Here are the instructions from her website linked in the description.
Instructions
With wet hands, grab a grapefruit-sized ball of your no-knead bread dough and stretch it onto a silicone mat placed on a cookie sheet.
Make dimples in the dough with your fingertips, then brush on the olive oil to coat the surface of the dough.
Sprinkle the herbs and salt all over the top of the dough.
Bake in a 375 degree F oven for about 8-10 minutes, or until crust is golden brown on the bottom and just starting to turn brown on top.
@@amy3458 : THANK YOU. I didn't see that .
I'm a little lost. My neighbour is a baker..He's always told me.NO salt directly onto yeast???
You are correct. the salt shouldnt be on that yeast. It needs to be mixed well into the flour. Id bloom that yeast first, then add the premixed flour. I almost split my cup of coffee. Wasnt expecting such a move.
Carolyn!!! I am sooo impressed with the ease of this recipe and it’s endless possibilities! Thank you for sharing this as it is so appreciated and will be helpful to so many in these times!
Thank you so much for sharing 🎈 Do you let the dough get to room temperature first before using or straight out of the fridge? 💫
Great video, Love it
She said in original video to take the dough out of the fridge for 1 1/2 hour before you are going to use it.
I just used your 5min bread dough for Navaho fry bread! It was a hit with the whole family! Thank you!
That sounds fabulous n
Can this be done using sour dough starter, instead of the commercial yeast?
Loving anything I can prep once and then change it up to make different things. Hubby will think I spent forever making him special breads.
I have been making some of these love it, but I can get instant yeast at a better deal in my area. So if I were to use the instant yeast how long would I let it sit? I know that your recipe calls for 2 hours. Thanks and God Bless
Did I miss it or does it need to be brought to room temp (the amount you’re taking out to work with) before shaping or can it be straight from the fridge?
I know this was a year ago but I felt bad that no one answered you. I don't know the answer but I would try a small batch and bake it like you would canned biscuits. They're refrigerated and there's no need to bring them to room temp. If it seems flat, then cover and let warm up before baking. I hope you have good luck with this recipe. I'm going to try it today for Easter dinner. Happy Resurrection Day and God's blessings to you and yours!
@@lcgcamrrms9 u are so kind for responding to that other lady! May God continue to bless your kind soul! Xo
@@knowledgeispower6383 well thank you so much and may God bless you and yours!
I about to make my second recipe from your amazing no knead bread and my life is already better. Thank you! 🙌🏼
Inspired by your jam scrolls, I made cinnamon scrolls using butter, brown sugar and cinnamon. Soooo good!!! Topped with simple white icing (boiling water, pure icing sugar, vanilla, splash of milk).
I loved this video. New to cooking let alone making bread. Youve made everything so basic & simple. Thank you from the bottom of my heart ♥️🇨🇦👍🏻. God bless you and your precious family.
I’m literally going to be using this video probably for the rest of my life. Definitely will be adding and subtracting based on what I need in terms of spices and the meal but this video is a huge life saver. Specially for us broke folks!!
Thank you so much for sharing your tips and recipes. I am just beginning my homesteading journey and have learned so much from your channel ❤️
Wonderful!
I agree. I don't (didnt, kids are all grown) feed my family fast food either. It's to easy to whip up something healthy, hearty, and not loaded with chemicals. God bless you for teaching this to people. ❤
Love how simple and straightforward this is! Amen!
What temperature do I cook them at and dose the oven have to be preheated before I cook my bread
I keep looking for the temperature of the flat bread! It’s all ready to put in the oven and I don’t know what temperature.
Need help! I made this dough, placed it in the fridge, after leaving on counter 2 hrs. Next day I made rolls. Everything I made with this did not turn brown. It was still as white as the dough. Does anyone have any idea why?
This is also what I have noticed with my breads, too, so I pop them under the broiler for a few.
Those look amazing. I'm happy you did a jelly roll because I'm allergic to cinnamon and cinnamon rolls never work for me. So, I'm gonna try this for sure. Thanks for the recipes!
Hi! When making the yummy dinner rolls, do I cover the rolls with a towel to rise for 10 mins or do I not cover to rise?
When I was growing up my mom had a basic dough recipe that she kept in the refrigerator. She used it for everything from cinnamon rolls to pizza pockets. Plus it made the lightest dinner rolls.
Btw I love your channel.
...camera crew eagerly awaiting the chance to taste each product!
This dough sounds awesome. I'm sure my wife and I can use all of these breads. Was wondering if and how you done your own sun dried tomatoes? Thanks again for the wonderful video. God bless!
You are an amazing daughter of God! Thanks for sharing your talents with us!
I thought you needed a bit of sugar to proof the yeast...🤔
OMG all the breads look so yummy. I need to try this esp the jelly roll.
What kind of flour?
If you want to stretch the dough more I'm guessing I haven't worked with this specific recipe yet but typically if you let your dough rest in a warm place it will be more flexible
I've used this method but now I'm gonna take it up a notch and try it with sourdough starter in place of yeast
I use a no knead sourdough recipe from Farmhouse on Boone that works well. If I don't use a stretch and fold process with my sourdough, it's too wet and not strong enough to bake with. The recipe Farmhouse on Boone recommends is good though not as easy in terms of time. I think if I really wanted to make it actually no knead, I'd still use a little yeast with my sourdough starter 🤷♀️.
Haven’t seen a recipe without sugar.. is it missed?
What temperature do you bake the bread?
One other area someone asked and someone said they thought it was 350 for all. But I read one thing that said 425 for the one bread. I was thinking the same thing. She never mentioned a temperature. I guess we can look up other recipes with the same name, example.. Flat bread. Good luck. I made the dough and tomorrow I hope to try something.
Oh the kitchen wisdom in this bread dough. Thank you for this idea. For myself it will be a quick idea for gifting too my circle of friends when invited too their home. Who doesn't love bread of rolls. Yum.
Does this 5 minute bread dough recipe only work with white flour?
If you click on the link to the recipe it says you can use a combo of flour's too.
@@cathykirkmcrae7727 Thank you so much. I am new to all this so I need to get use to how to find out of this info. So glad it works with a combo. I can't eat any white flour but this would be at least better for my kids than all white. Thank you again.
I make this every week to use as pizza dough. It makes 3 reasonably large thin crust pizzas. I love all these ideas! My dough was getting a little old (been sitting in the fridge about 10 days), so I decided to use it for bread like you do and it is the most delicious tangy sourdough ever! I used fresh ground spelt and hard red wheat. 😋 You're the reason I got a banneton and a dutch oven... Just for this bread! Lol.
Definitely need to try the jam rolls with our homemade jam. 😍
I Love this recipe and have used it as well as shared it with all my friends !! People keep asking about the temperature for different types of dough it one depends on the type of dough that you want if you're wanting bun or bread dough 350 Fahrenheit if you want pizza dough 400 to 425 Fahrenheit and it also depends on your stove or oven some ovens get hotter than others just play around with it is my suggestion thank you so much 🥰
That was my question. Thank you, Cindi🙏🏼
@@user-xz3dn2nt5n
Glad to help ☺️
My question also. Thank you.
I MUST know where you get that small cast iron pot for the mini bread loaf! I have a standard dutch oven for my weekly artisanal breads, but I love this make ahead idea and having a little fresh loaf with dinner!
Same! Did you find one yet??
You are truly a super woman, hats off.god bless you and your family with health and happiness always🙏🏼
Love these ideas! We love the artisan bread and make it often, but I'll be trying these other ideas for sure! Thank you!
Just watched this video bc a friend of mine suggested I try 5 minute breads. I've never baked bread so need something SIMPLE and quick. All the other recipes I found were so complicated! This looks so easy and doable - and I love that your video has no fluff - just tells me what to do. Thanks so much for sharing, can't wait to try these recipes and check out your other videos!
This is my favorite channel! I learn so much, and Josh and Carolyn are wonderful!
This is the best I've ever seen. Congratulations.
CAN YOU USE THIS RECIPE WITH ANCIENT GRAINS, LIKE EINKORN OR KAMUT?
Yes
I've tried these all, and loved them all. And still using them now thank you so much x
Though for the bread or garlic parmesan rolls I had to cook for 16-18 minutes x
I love this recipes I have been making these for about a year, I even make a loaf of bread, once I form the bread I let it rise for 25 minutes, cook at 350* bake 30 to 35 minutes I take long shish kabob stick, put in the middle of bread too see if comes clean.
Yes! Been using your bread recipe for a couple of weeks now and this vids coming in handy for next steps.
Legit my new favorite video!
Wow this is GREAT NEWS!!
I sure gotta do this!!
Mommy is 96 and I don't have lots of time for 🍞!! 👍🤠 TX🇺🇸
Since there's just two of us now can I cut this recipe in half?
After watching a few of your videos, especially the 5 minute dough, I'm officially hooked. You've got wonderful ideas. Trying hard not to binge watch! 🤣
Awesome video! Thank you for sharing!
Thanks for watching!
I prefer shows like these than tv food shows. Thanks
Can’t wait to try these
This reminds me of the homemade things my aunt used to make. I love it and I’m going to use the heck out of this recipe.
Incredible! Just made this bread.. first recipe was the jam rolls (with home made blackberry jam) big hit. Thank you so much!
This is fabulous! My husband watched a video on making bread and he's very interesting in it now. I told him he NEEDS to watch yours!!! This one would blow his mind!!!!!!!! FANTASTIC!!!!
You let it rise before putting it in the fridge, but do you have to let it come to room temperature before you use it?
My recipes seem to work better when I let it come up to temp. They def rise better.
Lovely 😍😍 amazing 😍🤩 so much amazing 💗💗 one easy dough and from this variety of bread s🍞🥯🥪 good 👍😊 job
Hello :) I love to watch your videos! Question: I have attempted this recipe several times and no matter what happens, the dough has hard clumps of dough/flour throughout. It doesn’t look nice and smooth like yours. And my bread comes out being SO dense. I don’t know what I’m doing wrong. Any ideas? Also, when you said in the video to remove a grapesize amount of dough an hour and a half before using, does this mean you let that dough rise/rest for that hour and a half? Maybe that’s what I am doing wrong. Thank you!
I absolutely love this
I made this the other day and have already used it up on two of the recipes. I love this and it makes my life so much easier! Thanks so much for your videos.
Such great ideas!! I can’t wait to do them all! Blessings 💗
In the video I didn’t hear you sat at what temperature to bake these recipes at. Could you please post the baking temps for these recipes?
great upload Homesteading Family. I crushed that thumbs up on your video. Keep on up the superb work.
Wrote down recipe!! Already made it!!! Im in heaven !! Tyty and imagination is our only limit!!!!
Thank you so much for this! I'm new to bread making, and you made it feel so simple and manageable in this video!❤️
Why no sugar in the dough? Doesn’t that feed the yeast?
That's awesome. That is all I can say, awesome.