Hello, my friends, I'm just popping on to clarify. I know the difference between the flours and why it's recommended. The reason behind the video was to see if you could use cheaper plain flours over premium types of flours and still get a good outcome. I'm pleased with the outcome as it means in this instance it made hardly any difference. I hope that clears up any confusion. 😊
Hi Stacey 😊 I think the difference in how wet the high grade dough was is because the flour wasn’t packed into the cups like the others. It makes a huge difference in “amount” to scoop flour/weigh flour/or fluff - lift out with spoon and fill measuring cups. Love your videos as always
I was going to say the same thing!! I find with baking spooning flour I get an extra 1/2 to 1cup difference. Weight is the only way to get super accurate. But as long as you know what works in your recipe dies not matter.
Hi Stacey love your videos I’ve been making bread dough, rolls etc since I was 8 years old by hand for 36 years now and have always just used plain flour. The brand is whatever we had at home or where a was making the dough the end product was always the same AMAZING 😊. My mum always said it’s not the flour it’s made with love 🥰 and when I tell ppl and show them I tell them the same it’s not the flour it’s made with love 😊
Thanks, Stacey. I really look forward to those notifications. It makes my day to see what you are making for us next and how my repertoire of cooking and household management has grown through your channel.🎉
Yum....thankyou for the video.. i have often wondered about the different flours.. i have a cavoodle puppy, hes 14 weeks, everytime Trix and your grand daughters puppy played making that noise, Jasper sat next to me, moving his head from side ro side trying to work out where the puppy noises were coming from... So i was watching your video for the breads, he was as well, for the dogs! Keep smiling Stacey xx
You’re amazing, I’ve always been scared to make bread I think mine would turn out like rocks.😂 maybe I should just try your recipe. Thanks for all your videos.
That's so interesting. I think a lot of it is marketing to make us buy several kinds at once. It would be interesting to see if making biscuits with the different flours would have the same results. Thanks for this it was really great❤
I really enjoyed this! I only ever use plain flour for my baking (The Market one you used in this video), so good to know its not actually that bad! I'm also going to be making these ASAP - yum!
Great video thanks Stacey! the only white flour I buy is also from Gilmours their 'Baker's Flour' which is 10.3% protein and when I make bread I add 5g of gluten per 100g of flour and works really well for bread and sourdough bread which I make every weekend.
I have tried different flours myself and personaly I find they all give good results. I settled for a plain flour which I always sift. Thank you for the effort you put in this video. Cheers
Yes, no kitchen aid or cast iron pans! I do not own any of these and couldn't lift cast iron anyway as I have carpel tunnel in both wrists. I have always been nervous of bread making. I thought I would start easy and make Irish Soda bread and it was a disaster 😂. Ready to have a go at these rolls. Cheers from Australia 🇦🇺
That’s a good idea to vacuum seal the flour. I had bread flour go bad and couldn’t understand why. I’m pretty sure it’s because my daughters pantry is warm
Stacey, you made that seem effortless and I wonder if your experience at bread making tipped the balance, but now curiosity about different flours has been answered. Your family would have been overjoyed at your experiment.👍🌏
Dear Stacey, I’m so excited I’ve made the best bread rolls ever thanks to your handing circle method. Mine will have a tofu burger theme and carnivorous hubby is making beef patties for him. These are sugar free, dairy free and wheat free. I cook largely with Spelt flour. I consider myself a great foodie but I often get a new tip from you. I keep a simple dough recipe in my head that is my go to every day bread. Hugs from Turangi ❤
My friend makes focaccia with plain flour and it is always a great hit. I'm going to try your yummy rolls using plain flour as that is always something I have on hand. Thanks for taking the time to demonstrate this, it has certainly been a worthwhile video.
During our COVID lockdown I began buying flour in 25# bags from our local restaurant supply store. I've noticed a marked difference in taste between the many brands offered, can't say it's necessarily positive but I never thought much of it til your video tonight. Hmm - this has my head wondering - I may have to do my own research. Thank you for great video as always - your rolls looked delicious!! Hope your daughter is better soon and have fun w the kiddos and pups ❤
Thank you Stacy very interesting. I have used Self raising flour and still used yeast and it gives bread a real kick with no bad taste . Did it by mistake one day but liked results .Thank you for video great !
Hi Stacey, OMG, I have died and gone to heaven after making these rolls for the very first time. I used bacon as I had no ham. No more buying rolls at Paknsave anymore.
Thankyou so much Stacey! You have made bread making look easy! My hubby is always saying about buying good quality flour for either pizza or for making pasta. I can let him see this video now. I've been using organic castor oil for about 3 months now for my gums and the few remaining teeth I have left after being convinced to get my others out. I must say that I've seen a big improvement in my gum health since I have been using it. It may be a solution for you to try. I wish I'd known about it before I lost all my top teeth! I swig some into my mouth and keep it there for as long as I can. I usually get to 5 minutes. I also o do it at night with a small swig, but keep it in my mouth just swishing it around until it all gone. I bet your hubby is missing you, and vice versa! Your a great mum and grandmother!
Thank you Stacey. I used to get plain flour because it was cheaper but now get high grade as it should be better - sigh. My bread was hard on the outside so thought high grade may help. (I use a bread maker) I now use your bread recipe and light crust on the machine and I get a nice light bread. I'm also interested in rye flour as it's not in supermarkets. After googling I have now got some through Organic Flour mills. I have split the 5kg bag and put two third of it in the freezer as it will take a while to use it. Thanks for your tips and info about the baking and flour storage. So glad I found your channel. Hope your daughter is getting better. Kind regards =-)
Hi Stacey they all look delicious l just use any flour l have on hand l dont worry about different grades of flour to me they all can be used to make the same thing awesome content keep it up
Hi Stacey thank you so much for ham and cheese buns video. I made the half recipe today and I'm so excited how they taste and turned out. Yummo They are so good I made two batches of the full recipe for the freezer. These are definitely the best ever buns I've made.
That is so fascinating. I've always used High Grade flour for years and years now. I found Plain Flour was "heavy" it just didn't fluff up as well as High Grade. I've never used Premium since I've not seen it at all but if I ever do I'll try it. I have found slight differences in brands of High Grade flour so I tend to stick to the one I like unless its not available. This is one thing I forget to tell anyone when they ask for recipes - that I use high grade flour. Thanks for showing this, I'll have a go at those buns, they looked scrummy.
I like a bun or bread with a nice stretchy thick crust, my wife likes the thin lifeless ones like you get in shop bought buns that come in those printed bags...
Love the test . I use way more salt than 1/2 tsp . Usually to 4 cups of flour I use 2 Tsp for roll recipes .loved hearing the dogs playing in the background 💙
I appreciate the experiment! And trust your taste buds, because you dance like I do 😅 What a wonderful way to maybe save a little money and give wonderful food to your family, saving little bits here and there adds up. I am going to try making these rolls. Thanks Stacey!❤
Can’t wait to try this recipe ❤ I find the protein in flour makes the difference the higher the better for breads NZ hight grade and plain is much and much plain doesn’t have folate in it so is my choice as it messes with my sourdough otherwise
Hi i didn’t get a chance to take a pic before hubby ate it typical i had to put in same as your recipe with the wholemeal plus couple tablespoons of white flour worked great so making more i only had enough wholemeal flour to make 4 so payday ill buy more flour and make them while his down stairs 😂😂😂😂😂😂 thanks stacey it was a fantastic recipe for me to try and easy to follow the instructions.
I can’t wait to try this recipe Stacey, we love fresh ham and cheese rolls 😊 I found the flour experiment super interesting as well and useful ❤ you’ve the best!!
Hi Stacey, thank you that was interesting, have been wondering about the warehouse flour and obviously it is just as good. Loved hearing the dogs playing in the background, keeps it true to life❤ have a good day😊
Wow Stacey, And now I have to try the different flour's that we have here in the uk 🇬🇧 I love to make sour dough bread and rolls too. Loved your video it made a very interesting point.
Thanks for all the work you put into this Stacey. 😍 It's always a pleasure watching you. 👍 Just a thought. Wouldn't it have been more accurate to have compared bread without the strong flavoured toppings?
Hi Stacey I love all your videos, To be honest I prefer standard flour for my bread making, I know they say use high grade for the gluten, I still find standard makes beautiful bread,
A long time ago, I fell for the myth you must have bread flour for less time than that 5 pound bag lasted. I've save our $$$ and stuck with regular all purpose flour since.
Hi Stacey, the difference in the flours isn’t to do with quality but the strength or gluten in the flour. High grade is recommended for bread as it is stronger so should rise more and have a denser crumb. It also affects the hydration required so I’ve read of some Aussie/kiwi bread makers having to adjust US recipes (as American ‘high grade’ flour has more gluten or protein than NZ high grade flour). But that’s too complicated for me 😅 Clearly it all tastes good! Will have to try your recipe! 😊
good afternoon Stacy ,loving your bread recipes, nice to see the difference with the flours,,going to give it a go with my rolls but i use a different recipe that doesnt use yeast ,,i use an egg and milk instead , not much kneading and is so easy and quick
@@FarmersWifeHomestead 1lb self raising flour ,1 egg ,make up to 1/2 with milk s&p 6oz grated cheese ,finely chopped onion, crushed garlic 1 tsp cayenne or paprika ,, sift dry ingredients add cheese and garlic and onion mix well, add egg and milk mix ,knead lightly on floured board make into loaf or roll shapes bake 200 degrees for about 40 minutes or until sounds hollow when tapped on bottom
I'm watching you instead of doing something similar. Trying not to feel guilty 🙂 But I REALLY want to know how to make decent bread rolls, with or without the added yummies.
Nothing like the smell and taste of freshly baked bread but if you don't have a stand mixer to do all that kneading or have loads of energy and time just add about an eighth of a cup of gluten flour per cup of flour. You will be amazed at how quickly your dough becomes elastic and easy to work. Well worth the money. Butter adds softness which is great for rolls but not needed for a loaf if that's what you're making. Just a tip. Another great and informative video though Stacey.
Thanks so much Stacey for doing the experiment. I have wanted to know for so long that's why I asked the question recently. I will go ahead and try with using plain flour and let you know how I go. Ps the rolls look so yummy. Thanks again ❤
A tip, as new , bread makers, "Panasonic" can be found at garage sales for very low prices , $10 and only made less than 12 loaves in my case . The machine can knead and first prove if you use the pizza dough setting.You can then remove and shape to your requirements.
I was told years ago that it depended on where the wheat was grown & how dry the season was so that some flours need more moisture from dry seasons & after wet seasons need lass moisture. So I was wondering where your flours were grown as that could be why one was more moist than the others. Most of the time we don't look to see where our products were grown but these days I do check more as I buy Australia only wherever possible to support our farmers.
@@hilarywallace3007 Australia is a big country with wheat being grown in many areas of the country, so it is possible the one that needed less liquid was possibly grown in an area that received more rain at the right time of the season which is why they would state it was a top quality & so sold more more money. Probably also the wheat that we send overseas for others to enjoy! It seems that the best of all our crops, cattle, sheep etc go to overseas markets while we pay absorbanent prices for the poorer quality left for us.
Thank you Stacey!! Yummy! In my head I slathered all the buns with butter! Lol I know it would interfere with taste results...but! Lol Ummm can't tell us about new pup and Trixie and not give us a wee look at them playing! Lol bugga! I love furkidz! 😊
@@FarmersWifeHomestead Yay!!!! Thank you! They sounded so cute together. I have two rescue feline daughters! So I love rescues that get good homes after their nasty ordeals. My Girls are awesome too! Charlotte is 2yo and a tuxedo. BonBon is an Ocicat (she has tiger stripes and leopard spots on her tummy which I call 'her chicken pox' spots! Lol) and 1yo. They both keep me on my toes! Lol Again thanks for the vids!!
Like you I have done the experiments with flours and found there was little difference. I get the cheapest but buy a bag of straight gluten flour and add 1 tsp to 1c flour and I then have the best bread flour. But quality is worth the little extra only if you can taste the difference. I also add cooked potato to a lot of recipes for even softer bread that lasts longer than usual.
Can you be more specific? Cooked mashed potato, plainly prepared? (no butter and milk?), but fresh, how much to wheat flour ratio? Or would potato flour also work?
@@Kayenne54 I use any left over mashed potato if I am just adding it for extra oomph, but if I am making a potato dough, plain mashed without milk and butter. I use approximately 3 medium potatoes to around 500 grams of flour. If you can find it there is a wonderful bread book by Kristine Keller Smith called continental bread for new Zealanders. Can contact me if you want the recipe I use
This was so interesting! You've done that rolling routine a time or two, haven't you? When I tell you I GALLOPED to the bread box the second those beauties emerged from the oven and cursed my luck when I found I was out of ham, I'm not lying! Show us the pup! Please? Lovely episode, and thanks for finding time for us with all you're doing, Wonder Woman. ❤
Nothing beats fresh bread. Is it possible that the dough where you poured the flour into the measuring cup as opposed to scooping & levelling for the others, was the reason for the wetter dough. Would the weight be different if you weighed the flour?
Quite possibly it was the reason, but even accounting for that I had to use far more extra flour. It was more of a test to see if you can still use cheaper flours to make lovely bread and I think the test was a happy, yes you can :)
To me the real test is what they 're like the next day or so...l aways use my bread machine for first mix and rise on dough cycle...mostly use whatever flour l have😊😊
The difference SHOULD be the protein content, Not guaranteed, and the higher protein content means you have to beat the moisture into the flour more. It comes down to the feel of the dough. Depending on what type of bread you are making, and the process you are using, the different types of flour is only really important for craft baking. A strong flour is good for bread that needs lots of beating and a weak flour doesn't. One makes great sour dough bread and the other makes excellent baguette ... it depends on what you want it to do. For the bread you make, I would suggest a 9% protein (or lower), as you don't really work it enough to make it work right. To go for a 12/14%, you are going to have to work it a lot longer to make it produce to an optimal level. As we say here, you have to blixem the bejesus out of the high grade flour to make it work right,
In my experience, the fineness of the grind had less to do with the outcome then does the gluten content. What percentage of gluten are in each of the flours you used?
@@FarmersWifeHomestead i often use the cheapest "home brand" for to make bread rolls because they're really fluffy. Strong gluten flour results in a stronger dough (using the same recipe) and a little chewy. The protein quantity should be listed in the nutritional pitiful on the back of the packet... It would be strange if those packets didn't have a nutritional profile panel. I thought NZ and Oz had the same legal requirements around that 🤔
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Hello, my friends, I'm just popping on to clarify. I know the difference between the flours and why it's recommended. The reason behind the video was to see if you could use cheaper plain flours over premium types of flours and still get a good outcome. I'm pleased with the outcome as it means in this instance it made hardly any difference. I hope that clears up any confusion. 😊
I experimented with bread and plain flour,one loaf of each,there was no difference,so now, I use all purpose flour for everything,a big money saver.
Yes, NZ ❤ flour has very little difference to AP, use Aussie flour if you can get it for bread
Hi Stacey. Your daughter and grandchildren are lucky to have you and so are we❤
Thank you, I am blessed :)
Hi Stacey 😊 I think the difference in how wet the high grade dough was is because the flour wasn’t packed into the cups like the others. It makes a huge difference in “amount” to scoop flour/weigh flour/or fluff - lift out with spoon and fill measuring cups. Love your videos as always
I was going to say the same thing!! I find with baking spooning flour I get an extra 1/2 to 1cup difference. Weight is the only way to get super accurate. But as long as you know what works in your recipe dies not matter.
10:00pm at night and I have a craving for a ham and cheese roll, thanks Stacey 😀
Very interesting. Now I'm hungry for rolls.
What a great comparison to do. Thank you
Hi Stacey. Thanks for debunking some of the bread making myths - I thoroughly enjoyed watching
Hi Stacey love your videos
I’ve been making bread dough, rolls etc since I was 8 years old by hand for 36 years now and have always just used plain flour. The brand is whatever we had at home or where a was making the dough the end product was always the same AMAZING 😊. My mum always said it’s not the flour it’s made with love 🥰 and when I tell ppl and show them I tell them the same it’s not the flour it’s made with love 😊
Thanks Stacey, will now be using the cheaper flour. Your practical helps always appreciated!
Thanks, Stacey. I really look forward to those notifications. It makes my day to see what you are making for us next and how my repertoire of cooking and household management has grown through your channel.🎉
Thank you :)
Yum....thankyou for the video.. i have often wondered about the different flours.. i have a cavoodle puppy, hes 14 weeks, everytime Trix and your grand daughters puppy played making that noise, Jasper sat next to me, moving his head from side ro side trying to work out where the puppy noises were coming from... So i was watching your video for the breads, he was as well, for the dogs! Keep smiling Stacey xx
hahaha, that is so cute.
You’re amazing, I’ve always been scared to make bread I think mine would turn out like rocks.😂 maybe I should just try your recipe. Thanks for all your videos.
You can do it, bread is straightforward. It just sometimes takes a little practice :)
Good tutorial on flour. 😊😊
Flour at Warehouse shopping on line is $1.90 for 1.5kg. Just interesting. Many thanks for such wonderful info
In U.K. 1.5 flour is 79 pence. So not to bad. Interesting though.
Wow- Very interesting experiment! Thank you for this video.
Hi Stacey, thank you for this video. Yummo 😋
Thank you for this, I am going to give this one a try 🙂
That's so interesting. I think a lot of it is marketing to make us buy several kinds at once. It would be interesting to see if making biscuits with the different flours would have the same results. Thanks for this it was really great❤
Could you imagine how good they would be with the cheese and ham baked inside the bread. So yummy.
They look fab, yum
I really enjoyed this! I only ever use plain flour for my baking (The Market one you used in this video), so good to know its not actually that bad!
I'm also going to be making these ASAP - yum!
Great video 😊
Thank you I’m going to start using the plain flour now
Great video thanks Stacey! the only white flour I buy is also from Gilmours their 'Baker's Flour' which is 10.3% protein and when I make bread I add 5g of gluten per 100g of flour and works really well for bread and sourdough bread which I make every weekend.
Well, that was interesting. I always use plain flour when I make your bread recipe and always love the results.
I have tried different flours myself and personaly I find they all give good results. I settled for a plain flour which I always sift. Thank you for the effort you put in this video. Cheers
I use plain flour in a bread maker without sifting. Works fine.
@@MarsMullo1 I am sure it does, but i kneed my nread manually:)
Yes, no kitchen aid or cast iron pans! I do not own any of these and couldn't lift cast iron anyway as I have carpel tunnel in both wrists. I have always been nervous of bread making. I thought I would start easy and make Irish Soda bread and it was a disaster 😂. Ready to have a go at these rolls. Cheers from Australia 🇦🇺
That’s a good idea to vacuum seal the flour. I had bread flour go bad and couldn’t understand why. I’m pretty sure it’s because my daughters pantry is warm
Stacey, you made that seem effortless and I wonder if your experience at bread making tipped the balance, but now curiosity about different flours has been answered. Your family would have been overjoyed at your experiment.👍🌏
Hi Stacey, I agree plain flour is very good for bread I normally use two cups plain and one of bread flour but will now use only plain, thank you xx
Thanks! I am going to make bread when it cools off. Thanks Stacey!😊
There is nothing better than a fluffy biscuit with the steam rising out of it!!
Love this as always!!
Dear Stacey, I’m so excited I’ve made the best bread rolls ever thanks to your handing circle method. Mine will have a tofu burger theme and carnivorous hubby is making beef patties for him. These are sugar free, dairy free and wheat free. I cook largely with Spelt flour. I consider myself a great foodie but I often get a new tip from you. I keep a simple dough recipe in my head that is my go to every day bread. Hugs from Turangi ❤
My friend makes focaccia with plain flour and it is always a great hit. I'm going to try your yummy rolls using plain flour as that is always something I have on hand. Thanks for taking the time to demonstrate this, it has certainly been a worthwhile video.
During our COVID lockdown I began buying flour in 25# bags from our local restaurant supply store. I've noticed a marked difference in taste between the many brands offered, can't say it's necessarily positive but I never thought much of it til your video tonight. Hmm - this has my head wondering - I may have to do my own research. Thank you for great video as always - your rolls looked delicious!! Hope your daughter is better soon and have fun w the kiddos and pups ❤
Thanks Stacey great video xx
Thank you Stacy very interesting. I have used Self raising flour and still used yeast and it gives bread a real kick with no bad taste . Did it by mistake one day but liked results .Thank you for video great !
Hi Stacey, OMG, I have died and gone to heaven after making these rolls for the very first time.
I used bacon as I had no ham.
No more buying rolls at Paknsave anymore.
I am so happy you gave them a go. They are super good and so quick to whip up. You have made me happy dance :)
@FarmersWifeHomestead Oh I was happy dancing all around the lounge 😁🤣
You can use belgium as an even cheaper alternative to ham.
Thankyou so much Stacey! You have made bread making look easy! My hubby is always saying about buying good quality flour for either pizza or for making pasta. I can let him see this video now. I've been using organic castor oil for about 3 months now for my gums and the few remaining teeth I have left after being convinced to get my others out. I must say that I've seen a big improvement in my gum health since I have been using it. It may be a solution for you to try. I wish I'd known about it before I lost all my top teeth! I swig some into my mouth and keep it there for as long as I can. I usually get to 5 minutes. I also o do it at night with a small swig, but keep it in my mouth just swishing it around until it all gone. I bet your hubby is missing you, and vice versa! Your a great mum and grandmother!
Thank you Stacey. I used to get plain flour because it was cheaper but now get high grade as it should be better - sigh. My bread was hard on the outside so thought high grade may help. (I use a bread maker) I now use your bread recipe and light crust on the machine and I get a nice light bread. I'm also interested in rye flour as it's not in supermarkets. After googling I have now got some through Organic Flour mills. I have split the 5kg bag and put two third of it in the freezer as it will take a while to use it. Thanks for your tips and info about the baking and flour storage. So glad I found your channel. Hope your daughter is getting better. Kind regards =-)
Hi Stacey they all look delicious l just use any flour l have on hand l dont worry about different grades of flour to me they all can be used to make the same thing awesome content keep it up
Hi Stacey thank you so much for ham and cheese buns video.
I made the half recipe today and I'm so excited how they taste and turned out. Yummo
They are so good I made two batches of the full recipe for the freezer.
These are definitely the best ever buns I've made.
Yum, you made that look so easy that I will give it a go. My kids would love this.
Once again, thanks for sharing Stacey 😊
Awsome👍👍👍👍👍👍
Yo have just made up my mind to give bread making a go. Have memories of my Mother making it before we moved into the city... Thank you..
I love watching you cook. Those bread rolls looked great.
They look amazing, Thank you Stacey. ❤
They look delicious
That is so fascinating. I've always used High Grade flour for years and years now. I found Plain Flour was "heavy" it just didn't fluff up as well as High Grade. I've never used Premium since I've not seen it at all but if I ever do I'll try it. I have found slight differences in brands of High Grade flour so I tend to stick to the one I like unless its not available. This is one thing I forget to tell anyone when they ask for recipes - that I use high grade flour. Thanks for showing this, I'll have a go at those buns, they looked scrummy.
Could you please redo the test with making focaccia? I am very curious. Love your videos!! Sending love from the Netherlands
❤ such a good bread recipe! I thank you!!
Yum! I would like to volunteer to be a taste tester for all your lovely food.
Really interesting Stacey as I've always bought Premium flour😮thank you x
I like a bun or bread with a nice stretchy thick crust, my wife likes the thin lifeless ones like you get in shop bought buns that come in those printed bags...
Love the test . I use way more salt than 1/2 tsp . Usually to 4 cups of flour I use 2 Tsp for roll recipes .loved hearing the dogs playing in the background 💙
HI Stacey thanks you for the Videos
Hey Stacey, I would have to agree
Plain flour makes great bread products.
Very interesting 😊
I appreciate the experiment! And trust your taste buds, because you dance like I do 😅 What a wonderful way to maybe save a little money and give wonderful food to your family, saving little bits here and there adds up. I am going to try making these rolls. Thanks Stacey!❤
Can’t wait to try this recipe ❤ I find the protein in flour makes the difference the higher the better for breads NZ hight grade and plain is much and much plain doesn’t have folate in it so is my choice as it messes with my sourdough otherwise
This was so interesting Stacy. High grade being wetter was interesting. I wonder why. I am going to try making buns.
I’ve got a day in the kitchen Sunday, so I’m going to give this a go with the plain flour. Thanks Stacey 😊
Hi i didn’t get a chance to take a pic before hubby ate it typical i had to put in same as your recipe with the wholemeal plus couple tablespoons of white flour worked great so making more i only had enough wholemeal flour to make 4 so payday ill buy more flour and make them while his down stairs 😂😂😂😂😂😂 thanks stacey it was a fantastic recipe for me to try and easy to follow the instructions.
That is really interesting, thanks Stacey. I'd love to know if the results will be similar using a bread maker.
I can’t wait to try this recipe Stacey, we love fresh ham and cheese rolls 😊 I found the flour experiment super interesting as well and useful ❤ you’ve the best!!
Yet another great one. ❤
Hi Stacey, thank you that was interesting, have been wondering about the warehouse flour and obviously it is just as good. Loved hearing the dogs playing in the background, keeps it true to life❤ have a good day😊
Looks great. Im gonna try ur bread recipes. You make it look so doable😊.
Hi Stacey thank you. I enjoyed this was very interesting.
they all look so delicious - your lucky grandchildren and daughter
❤
Wow Stacey, And now I have to try the different flour's that we have here in the uk 🇬🇧 I love to make sour dough bread and rolls too. Loved your video it made a very interesting point.
Thanks for all the work you put into this Stacey. 😍 It's always a pleasure watching you. 👍
Just a thought. Wouldn't it have been more accurate to have compared bread without the strong flavoured toppings?
You have hands down become my most favourite TH-camr. I like everything about you and I am loving your channel and your content !! Onya Stacey 👍👍👍
Thanks so much 😊
Hi Stacey I love all your videos,
To be honest I prefer standard flour for my bread making,
I know they say use high grade for the gluten,
I still find standard makes beautiful bread,
A long time ago, I fell for the myth you must have bread flour for less time than that 5 pound bag lasted. I've save our $$$ and stuck with regular all purpose flour since.
Hi Stacey, the difference in the flours isn’t to do with quality but the strength or gluten in the flour. High grade is recommended for bread as it is stronger so should rise more and have a denser crumb. It also affects the hydration required so I’ve read of some Aussie/kiwi bread makers having to adjust US recipes (as American ‘high grade’ flour has more gluten or protein than NZ high grade flour). But that’s too complicated for me 😅 Clearly it all tastes good!
Will have to try your recipe! 😊
good afternoon Stacy ,loving your bread recipes, nice to see the difference with the flours,,going to give it a go with my rolls but i use a different recipe that doesnt use yeast ,,i use an egg and milk instead , not much kneading and is so easy and quick
That sounds like a biscuit? do you use any rising agents?
@@FarmersWifeHomestead 1lb self raising flour ,1 egg ,make up to 1/2 with milk s&p 6oz grated cheese ,finely chopped onion, crushed garlic 1 tsp cayenne or paprika ,, sift dry ingredients add cheese and garlic and onion mix well, add egg and milk mix ,knead lightly on floured board make into loaf or roll shapes bake 200 degrees for about 40 minutes or until sounds hollow when tapped on bottom
Love making breads. Great video
I'm watching you instead of doing something similar. Trying not to feel guilty 🙂 But I REALLY want to know how to make decent bread rolls, with or without the added yummies.
Nothing like the smell and taste of freshly baked bread but if you don't have a stand mixer to do all that kneading or have loads of energy and time just add about an eighth of a cup of gluten flour per cup of flour. You will be amazed at how quickly your dough becomes elastic and easy to work. Well worth the money. Butter adds softness which is great for rolls but not needed for a loaf if that's what you're making. Just a tip. Another great and informative video though Stacey.
Hi @verandahjane5068 just wondering where you purchase your gluten flour?
@@aew6645 You can get it in the supermarkets in NZ. Sometimes called wheat gluten rather than gluten flour.
@@verandahjane5068 Does it equate to "cornflour" made from wheat? or no?
@Kayenne54 No. Corn flour is different altogether.
@@verandahjane5068 Thank you 🙂
Thanks so much Stacey for doing the experiment. I have wanted to know for so long that's why I asked the question recently. I will go ahead and try with using plain flour and let you know how I go. Ps the rolls look so yummy. Thanks again ❤
They look amazing..what time if afternoon tea?!..regards Karolyn Melbourne
Hi Stacey. Do you use this recipe for baking bread as well?
Yes, at the start of the video, I said I get one loaf and a dozen rolls with the recipe :)
@@FarmersWifeHomestead thank you. I’m trying to find the best bread recipe
A tip, as new , bread makers, "Panasonic" can be found at garage sales for very low prices , $10 and only made less than 12 loaves in my case . The machine can knead and first prove if you use the pizza dough setting.You can then remove and shape to your requirements.
I was told years ago that it depended on where the wheat was grown & how dry the season was so that some flours need more moisture from dry seasons & after wet seasons need lass moisture. So I was wondering where your flours were grown as that could be why one was more moist than the others. Most of the time we don't look to see where our products were grown but these days I do check more as I buy Australia only wherever possible to support our farmers.
Yes, Def where grown is very important
I think most of the flours in NZ are grown in Australia. NZ used to be self sufficient in wheat but the government took over and here we are.
@@hilarywallace3007 Australia is a big country with wheat being grown in many areas of the country, so it is possible the one that needed less liquid was possibly grown in an area that received more rain at the right time of the season which is why they would state it was a top quality & so sold more more money. Probably also the wheat that we send overseas for others to enjoy! It seems that the best of all our crops, cattle, sheep etc go to overseas markets while we pay absorbanent prices for the poorer quality left for us.
I just noticed I wasn’t subscribed but I resubbed!
Thank you :)
i just baked some spelt bread have you tried spelt flour? xx
No, I haven't but I have wanted to. I must try it :)
Thank you Stacey!! Yummy! In my head I slathered all the buns with butter! Lol I know it would interfere with taste results...but! Lol
Ummm can't tell us about new pup and Trixie and not give us a wee look at them playing! Lol bugga! I love furkidz! 😊
Hahaha yes naughty me. I will do that for the next video :)
@@FarmersWifeHomestead Yay!!!! Thank you! They sounded so cute together. I have two rescue feline daughters! So I love rescues that get good homes after their nasty ordeals. My Girls are awesome too! Charlotte is 2yo and a tuxedo. BonBon is an Ocicat (she has tiger stripes and leopard spots on her tummy which I call 'her chicken pox' spots! Lol) and 1yo. They both keep me on my toes! Lol
Again thanks for the vids!!
How do you store these please 😁
Like you I have done the experiments with flours and found there was little difference. I get the cheapest but buy a bag of straight gluten flour and add 1 tsp to 1c flour and I then have the best bread flour. But quality is worth the little extra only if you can taste the difference. I also add cooked potato to a lot of recipes for even softer bread that lasts longer than usual.
Snap. I didn't read your comment before I posted mine 😂
Can you be more specific? Cooked mashed potato, plainly prepared? (no butter and milk?), but fresh, how much to wheat flour ratio? Or would potato flour also work?
@@Kayenne54 I use any left over mashed potato if I am just adding it for extra oomph, but if I am making a potato dough, plain mashed without milk and butter. I use approximately 3 medium potatoes to around 500 grams of flour. If you can find it there is a wonderful bread book by Kristine Keller Smith called continental bread for new Zealanders. Can contact me if you want the recipe I use
@@annettebroomhall8617 Thank you very much. I'll see if I can find that book before causing you any more bother.
@@Kayenne54 would not be a bother. If you can't find the book, I am happy to give you Christine's recipe
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This was so interesting! You've done that rolling routine a time or two, haven't you? When I tell you I GALLOPED to the bread box the second those beauties emerged from the oven and cursed my luck when I found I was out of ham, I'm not lying! Show us the pup! Please? Lovely episode, and thanks for finding time for us with all you're doing, Wonder Woman. ❤
Nothing beats fresh bread. Is it possible that the dough where you poured the flour into the measuring cup as opposed to scooping & levelling for the others, was the reason for the wetter dough. Would the weight be different if you weighed the flour?
Quite possibly it was the reason, but even accounting for that I had to use far more extra flour. It was more of a test to see if you can still use cheaper flours to make lovely bread and I think the test was a happy, yes you can :)
you look lovely in pink, it suits you.
Thank you :)
To me the real test is what they 're like the next day or so...l aways use my bread machine for first mix and rise on dough cycle...mostly use whatever flour l have😊😊
There were a couple of buns left the next day and they were still lovely :)
Can i use wholemeal flour to make these rolls i have a gallbladder infection so no plain flour or bread flour 😩😩😩🥺
I should have grabbed wholemeal as well, but give it a go and let us know how you go :)
The difference SHOULD be the protein content, Not guaranteed, and the higher protein content means you have to beat the moisture into the flour more. It comes down to the feel of the dough.
Depending on what type of bread you are making, and the process you are using, the different types of flour is only really important for craft baking. A strong flour is good for bread that needs lots of beating and a weak flour doesn't. One makes great sour dough bread and the other makes excellent baguette ... it depends on what you want it to do.
For the bread you make, I would suggest a 9% protein (or lower), as you don't really work it enough to make it work right. To go for a 12/14%, you are going to have to work it a lot longer to make it produce to an optimal level. As we say here, you have to blixem the bejesus out of the high grade flour to make it work right,
What kind of cheese did you use?
I used mild, but any cheese will be fine.
In my experience, the fineness of the grind had less to do with the outcome then does the gluten content.
What percentage of gluten are in each of the flours you used?
They don't say what the percentage is. The video was mainly about successfully using cheaper flour for bread making :)
@@FarmersWifeHomestead i often use the cheapest "home brand" for to make bread rolls because they're really fluffy. Strong gluten flour results in a stronger dough (using the same recipe) and a little chewy.
The protein quantity should be listed in the nutritional pitiful on the back of the packet... It would be strange if those packets didn't have a nutritional profile panel. I thought NZ and Oz had the same legal requirements around that 🤔