Maybe butter is great till arteries clog and blood pressure goes off the scale. We do extra virgin olive oil for everything except popcorn in which we use butter flavored olive oil. Not cheap, but our pressure has actually dropped some.
How can you not love this man? I used Jean-Pierre's Pain de Mie for 30 people for the last week. Sensational! They loved me for it, though I kept saying it was all down to him. Buy the tin and follow his recipe - you'll be loved forever!
Chef JP . Last Tuesday I said I'm going to bake this week & I did today using your " exact " potato bread " gramms measurements. The loaf was incredibly tasty , soft & fluffy , really yummy . Non of my family believed , it wasn't brioche nor it was made with potato. A big big THANK YOU , you made a 78yrs old soooo happy ❤😊🙏
Thank you, Chef Jean-Pierre for keeping INSTRUCTIONAL videos alive. I am sick of all these cooking competition videos that i don;t learn anything from and are just designed to include drama. P.S. I have that exact model of mixer, mine is black.
Made this bread with my girls today. We’re stuck inside hanging out while one of our twins recovers from a tonsillectomy! Chef JP, you gotta be one of our favorite folks on Earth! You remind me of a baseball coach I had one year. He really loved the sport and even more than that, he loved having fun and we would’ve followed him anywhere because wherever we ended up, we knew there were fun times ahead. Watching your videos has been an absolute joy for our family! Thank you all for what you do!
Perfect, just like The Chef. Thank you for coming to America and Blessing us with your talent and your Love for this Beautiful country. I will try this in your honor.
I'm really not sure what's more enjoyable: cooking the bread or watching Chef Jean Pierre totally enjoying a slice of it! As for this recipe...potatoes and butter...I think this will become quite a regular visitor to our home 😂😂
I've worked with the elderly in end of life situations. I had an 88 year old friend from New York who was a real character, and she always used to say, "Everything fried in butter!" which meant everything's great. Your, I would say extravagant use of butter, is a way of putting the world right!
Takes me back to when my grandmother spent an entire day in her kitchen making potato bread, right down to coating the loaf with melted butter making the loaf sparkle and shine. It really does taste like brioche.
I just took mine out of the oven and brushed butter on top! Amazing!!! I can actually divide this into 2 loaves. I love your show Jean Pierre! Not one recipe has failed 🥳
I was wondering if you could do a split pea and ham soup. There's many versions I'm sure. My mom made the best. Ham bone, split dried green peas, potatoes, carrots, onions, bay leaf, lots of black pepper. I know that you boil that bone forever, ha,ha,ha, in a real big pot. Some people think it's too salty because of the ham. Poor man's meal as we only had baked ham at Easter. Love your channel. Lorraine🇨🇦
Where ever there's butter there is this lovely human being chef JP ! God bless his heart and soul ..full of lifes small and great happiness! I love this Beautiful Man. ❤
I just made this bread and it came out just like the pictures on his video and it’s truly amazing. The family and I really enjoyed it. Thank you so much chef Jean Pierre.
I would always say , the hardest part of making bread is the wait after it is cooked before you can eat it. And the most pleasurable is the first bite.
They say there's no greater joy than handling a newly laid egg or a freshly baked bread...more so, when such a delicious loaf is prepared by our own very special chef...thanks a lot for your selfless guidance, Chef JP...
I'm a YUUGE bread fanatic and I LOVE when you make bread. Of, course, I have saved this to my library. I will use this recipe to make hamburger rolls for 4th of July hamburger buns. YUMMM! Thank you!
No butter is ever left behind. 😊 Recent studies in heart health have shown that butter/natural animal fats are actually better for the human body & heart than processed seed oils. "Butter, it does a body good."
Excellent recipe Chef Jean Pierre! I made this bread Sunday August 25th. It was not hard and I converted the metric measurements into grams. The rise was beautiful and the bake was perfect it came out wonderful. We did not eat it all and what was left I cut into cubes and made croutons for a Ceasar salad with a slamon filets for tonight's dinner.
I made this bread and I have to say: "WOW" soooo good. I have had potato donuts in the past that are absolutely delicious, so when I saw this video for potato bread I was very excited to try it. Thank you for all your recipes and advice; you have been such an inspiration to my culinary growth!
Merci Chef. I made this recipé yesterday and it turned out perfectly. I wish I could send you the photos! It was delicious. Perfect for breakfast with butter (of course) and jam. A stand mixer and bread prover did indeed make life easer!
This is my wife's account. You have given me so me many ideas. Bro, I am so happy you are here. I am so happy you like Publix. My Fwend, you make me so happy. I am not a pro cook but I make a make mean Carne Asada. I am so glad you are SOFLA. My Master, please teach me more.
French Toast!! Lightly coated with Cinnamon egg batter fried hot and fast just before it starts to burn so it's crispy and the Cinnamon is toasted. But that's just me. 😊 Great episode Chef Jean Pierre! Great episode! Thanks tons!
I like your new Kitchenaid mixer and proofer! I'm going to have to make this bread this weekend. Thank you so much for these amazing videos. 2 Million subscribers, here we come!
Chef JP, you reignited my love of cooking and helped me learn things in the short few years of watching your videos than all the years I had before. Thank you for your lessons and energy. And thank you for showing me how to make my 2 favorite things, Butter and Potato bread. And let me tell you what, the things you taught me to make through this videos, it has brought many a silent but joy filled dinners with my friends.
Thank you Chef for always being the "go to" for my culinary questions and adventures! I've improved my repitoire to such a level that my family is impressed! Thank you again! You're such an amazing inspiration and instructor!!!!!!
Chef Jean-Pierre - I made this recipe in my Zoji yesterday and it is EVERYTHING you said it was!! Delicious with a brioche flavor. 5 star! You hit this one out of the ballpark!! :)
I have been dedicating myself to cooking for 20 years and when you are fascinated by your work you have the same reaction and emotion (12:30) as that of chef Jean Pierre Excellent recipe Master
What a beautiful loaf! I love potato bread. I am not much of a baker. Im a great cook (or so.I hear lol), but baking, I am not so great at. I think it is my desire to tweak it to my liking! 😂😂😂 I usually bake using the imperial scale. However, I do want to try this one. I have a mixer, though I seldom use it. I believe this is small enough to make in my processor with the hook. I have never had any desire to bake bread. However, Chef, you have inspired me. I am going to break out the scale, set it to grams, and go for it. I just need to pick up some yeast. Wish me luck, I will KNEAD it! 🤣🤣🤣🤣
Beautiful bread! I make bread through the cooler months. I use my microwave wave light to my bread. No, power, just the door almost closed with the light on. It works great! I will be trying this recipe. Thank you, Chef! 😊
I made it yesterday right after watching this video, and it turned out perfectly! The dough rose beautifully, with just the right fluffiness and chewiness. I can't stop eating it. I only needed to add 3 extra tablespoons of our German type 405 flour.
Good morning Chef J-P, believe me or not, for the past week I have been thinking of making a Potato Bread. Voila, here we are today. The bread has baked beautifully, cannot improve on that! With all breads it is just the proving that takes some time, otherwise it is easy. One thing, the yeast must be fresh as well as your flour, I think that is so with all baking. Sometimes you feel just like a slice of bread, no filling no bread pudding, just a plain slice of bread with butter. What a privilege to eat that! Thank you so much for showing and sharing, you have made my day. I am for sure going to try this recipe. Have a wonderful day, many blessings. Kind regards.
Chef, I’ve been baking bread, mostly sourdough, for about 15 years, and can’t wait to try making this potato bread. The sourdough loaves I’ve made recently have had to be soft as we now live in Mexico City, and it’s rare for anyone here to eat artisanal style sourdough that’s got a crunchy crust. Evolution of my bread baking journey. Just made 2 loaves a few days ago, soft sandwich sourdough loaves, so I have to wait until they’re gone to try this. Thanks for all of your wisdom, and technique. ❤
I just made this recipe. It came out fantastic. During the 2nd proof, I had the lid on the mold, and the dough pushed out each end. During baking, the same thing happened, and it baked like a sheet of bread. Tastes great. Can't wait to slice it and try French toast!
I am definitely making this bread. I made the last bread recipe you had on here, and it is my go to sandwich bread now. Thanks 🙏 for sharing your wonderful recipes. 😊
I just made this and it's fantastic! Very easy, made the house smell wonderful, and it has a great light texture and delicious flavor that rivals anything I've bought from the bakery.
I would have loved to have a bite of that beautiful bread, dear Chef Jean-Pierre 😋😋!! I make various breads incl. "our" Swiss potato bread which is totally different from yours 😉; I haven't made one for a long time - thanks for the reminder. I will for sure try your variation!! I sometimes make with Egyptian sweet potatoes and it comes out nice. Do you think I could adapt your recipe and incorporate sweet potatoes? It should work, should it not? Love and bisous coming your way as always, Eleonora
This bread would be ideal to make croutons for turkey dressing. I make my own dressing from scratch using croutons that are a combination of brioche bread, English toasting bread and cornbread. Chef’s bread has the texture, density and assuredly flavor to make wonderful turkey dressing croutons. I’ll certainly try it.
Thank you Chef Jean- Pierre! Always a delight to watch your videos and learn something new every time . Keep up the great work and delicious recipes. We love your enthusiasm and zest for teaching ! No other Chef does it better and with humor. ❤ From your fans in Rhode Island
Lovely! This is the recipe I've been trying to create by adding a yolk to a soft bread recipe i found..leave it to Chef to "save the day", again! Thank you!
Hi chef jp it's a good week to begin w potato bread I always buy brioche bread 🍞 😋 🤪 😜 but this recipe is new to me we love you chef n your awesome humor ❤️ 😘 ♥️
@@Raptor428 Unfortunately, they *may* "work", but they don't work well. I've been trying (for over 20 years) to come up with a bread recipe that comes close to a high gluten flour in texture. Cup For Cup brand gluten free flour, with a healthy dose of Expandex modified tapioca starch and xantham gum, comes kind of close, but gluten is the forbidden fruit of bread baking for those of us with Celiac Disease, and it's the magic, "secret" ingredient for perfect bread texture. It's just the way it is. I wish that it wasn't, but if wishes were horses, beggars would ride.
I have started a loaf (actually I doubled the recipe). The dough looks so happy. I can't wait to have some beautiful bread. And from what I know, the potato helps to keep the read from drying out. Thank you chef for sharing this recipe. ❤ 🇨🇦
Thank you, Chef Jean-Pierre! After watching your video, I followed your recipe and made my first loaf. It was delicious! I learned about a feature on my rental unit's range, "Bread Proof" which acts in the same way as your proofer. Thanks from Montreal
"Wherever there's butter, there's happiness" .....😊
True!!
@@spark967 (We don't measure anything...) Guess I'll Have to bite the bullet for a "weight scale".
Maybe butter is great till arteries clog and blood pressure goes off the scale. We do extra virgin olive oil for everything except popcorn in which we use butter flavored olive oil. Not cheap, but our pressure has actually dropped some.
and high cholesterol but couldn't taste better without it🍞
How can you not love this man? I used Jean-Pierre's Pain de Mie for 30 people for the last week. Sensational! They loved me for it, though I kept saying it was all down to him. Buy the tin and follow his recipe - you'll be loved forever!
Chef JP . Last Tuesday I said I'm going to bake this week & I did today using your " exact " potato bread " gramms measurements. The loaf was incredibly tasty , soft & fluffy , really yummy . Non of my family believed , it wasn't brioche nor it was made with potato. A big big THANK YOU , you made a 78yrs old soooo happy ❤😊🙏
Thank you, Chef Jean-Pierre for keeping INSTRUCTIONAL videos alive.
I am sick of all these cooking competition videos that i don;t learn anything from and are just designed to include drama.
P.S. I have that exact model of mixer, mine is black.
Mine is sky blue.
Jean-Pierre is never boring. 😊🍁
🙏❤️
Made this bread with my girls today. We’re stuck inside hanging out while one of our twins recovers from a tonsillectomy! Chef JP, you gotta be one of our favorite folks on Earth! You remind me of a baseball coach I had one year. He really loved the sport and even more than that, he loved having fun and we would’ve followed him anywhere because wherever we ended up, we knew there were fun times ahead. Watching your videos has been an absolute joy for our family! Thank you all for what you do!
Perfect, just like The Chef. Thank you for coming to America and Blessing us with your talent and your Love for this Beautiful country. I will try this in your honor.
@user-xk6iv....he could have televised from France or Italy...they do it all the time.
Thank you, Chef Jean-Pierre, for giving us these remarkable recipes and your stellar personality! ❤
I always enjoy seeing you get so excited about the little things in life. ❤
That is one of the best things about watching Chef!
Butter is a big beautiful thing😍
I'm really not sure what's more enjoyable: cooking the bread or watching Chef Jean Pierre totally enjoying a slice of it! As for this recipe...potatoes and butter...I think this will become quite a regular visitor to our home 😂😂
I've worked with the elderly in end of life situations. I had an 88 year old friend from New York who was a real character, and she always used to say, "Everything fried in butter!" which meant everything's great. Your, I would say extravagant use of butter, is a way of putting the world right!
Takes me back to when my grandmother spent an entire day in her kitchen making potato bread, right down to coating the loaf with melted butter making the loaf sparkle and shine. It really does taste like brioche.
I just took mine out of the oven and brushed butter on top! Amazing!!! I can actually divide this into 2 loaves. I love your show Jean Pierre! Not one recipe has failed 🥳
Potato bread is the best for burgers. So pillowy soft
Three of my favorite things all in one place:
Bread
Potatoes
and Chef JP explaining how to put it all together!
And BUTTER!
Happiness is butter on a slice of fresh baked bread.
You made me this video twice, how nice of you chef!
I was wondering if you could do a split pea and ham soup. There's many versions I'm sure. My mom made the best. Ham bone, split dried green peas, potatoes, carrots, onions, bay leaf, lots of black pepper. I know that you boil that bone forever, ha,ha,ha, in a real big pot. Some people think it's too salty because of the ham. Poor man's meal as we only had baked ham at Easter. Love your channel.
Lorraine🇨🇦
Where ever there's butter there is this lovely human being chef JP ! God bless his heart and soul ..full of lifes small and great happiness! I love this Beautiful Man. ❤
I just made this bread and it came out just like the pictures on his video and it’s truly amazing. The family and I really enjoyed it. Thank you so much chef Jean Pierre.
Wow...this is the perfect loaf of bread! Thank you for this wonderful video and sharing your recipe.
I am so glad you are enjoying it! 🙏❤️
I would always say , the hardest part of making bread is the wait after it is cooked before you can eat it. And the most pleasurable is the first bite.
Fat doesn't cause heart attacks. Sugar does
Great loaf of bread Chef. When my wife and I make the bread we will almost always eat most of the first loaf with just butter.
They say there's no greater joy than handling a newly laid egg or a freshly baked bread...more so, when such a delicious loaf is prepared by our own very special chef...thanks a lot for your selfless guidance, Chef JP...
I literally spent the weekend watching your videos, can’t get enough of your genius on the kitchen
🙏🙏🙏❤️
I absolutely love watching Chef Jean-Pierre. Please keep it up, Chef!
I love what The Chef does to potatoes, and now they can be my daily bread too!
I'm a YUUGE bread fanatic and I LOVE when you make bread. Of, course, I have saved this to my library. I will use this recipe to make hamburger rolls for 4th of July hamburger buns. YUMMM! Thank you!
I love watching you ever since I discovered you coz you’re so energetic and animated. My day is not complete until I watch you.
Oh wow! I'm going to try this recipe! I will never want to buy bread again when I can make it. Thank you, Chef.
OMG, I thought bread was hard to make but Jean-Pierre makes so easy. Love your channel. Chef do you ever accept request to make a dish .
Yes, of course! 😊👍
No butter is ever left behind. 😊
Recent studies in heart health have shown that butter/natural animal fats are actually better for the human body & heart than processed seed oils. "Butter, it does a body good."
👍👍👍❤️
Well, once again, thank you chef Jean-pierre for giving us everything in GR 😊
Greetings from Portugal, again 😂😊
One slice of that with dulce de leche smeared all over it would be superb, omg! Tha k you, chef, you're such a joy to watch!
Excellent recipe Chef Jean Pierre! I made this bread Sunday August 25th. It was not hard and I converted the metric measurements into grams. The rise was beautiful and the bake was perfect it came out wonderful. We did not eat it all and what was left I cut into cubes and made croutons for a Ceasar salad with a slamon filets for tonight's dinner.
I made this bread and I have to say: "WOW" soooo good. I have had potato donuts in the past that are absolutely delicious, so when I saw this video for potato bread I was very excited to try it. Thank you for all your recipes and advice; you have been such an inspiration to my culinary growth!
This chef is like the cool uncle. Thank you, chef, for your inspirational channel.🫡
My pleasure 😊
Merci Chef. I made this recipé yesterday and it turned out perfectly. I wish I could send you the photos! It was delicious. Perfect for breakfast with butter (of course) and jam. A stand mixer and bread prover did indeed make life easer!
There is a loaf in the oven as I write this with thoughts of French Toast for dinner tonight or perhaps a Montecristo sandwich.
This is my wife's account. You have given me so me many ideas. Bro, I am so happy you are here. I am so happy you like Publix. My Fwend, you make me so happy. I am not a pro cook but I make a make mean Carne Asada. I am so glad you are SOFLA. My Master, please teach me more.
Delicious, amazing bread, better than brioche, and much faster and easier to prepare. I will cook it often. Thank you so much for the recipe.
Sir, I grew up watching food network and you give off that same energy from all the chefs I watched growing up. Loving your recipes!
French Toast!!
Lightly coated with Cinnamon egg batter fried hot and fast just before it starts to burn so it's crispy and the Cinnamon is toasted.
But that's just me. 😊
Great episode Chef Jean Pierre! Great episode!
Thanks tons!
Over 13,000 views in 4 hours! God is surely blessing you Chef!
I like your new Kitchenaid mixer and proofer! I'm going to have to make this bread this weekend. Thank you so much for these amazing videos. 2 Million subscribers, here we come!
🙏❤️
Fwiends😀😄!!! This is the best bread and so easy to make!!! Thanks chef!!!😊
I'd love, love, love a garlic and / or onion bread recipe from you!
Chef JP, you reignited my love of cooking and helped me learn things in the short few years of watching your videos than all the years I had before.
Thank you for your lessons and energy. And thank you for showing me how to make my 2 favorite things, Butter and Potato bread.
And let me tell you what, the things you taught me to make through this videos, it has brought many a silent but joy filled dinners with my friends.
🙏🙏🙏❤️
I came home and made this right away. It’s proofing right now. The dough is beautiful and so soft. I know it’s going to be delicious! Thank you!!!!
Made this bread a couple of times. Amazing
Hello Jean Pierre I love potato bread, looks easy thank for sharing ❤ Chantal
Thank you Chef for always being the "go to" for my culinary questions and adventures! I've improved my repitoire to such a level that my family is impressed! Thank you again! You're such an amazing inspiration and instructor!!!!!!
Chef Jean-Pierre - I made this recipe in my Zoji yesterday and it is EVERYTHING you said it was!! Delicious with a brioche flavor. 5 star!
You hit this one out of the ballpark!! :)
Another recipe to try!
I have been dedicating myself to cooking for 20 years and when you are fascinated by your work you have the same reaction and emotion (12:30) as that of chef Jean Pierre
Excellent recipe Master
As always, very enjoyable.
Thank You.
What a beautiful loaf! I love potato bread. I am not much of a baker. Im a great cook (or so.I hear lol), but baking, I am not so great at. I think it is my desire to tweak it to my liking! 😂😂😂 I usually bake using the imperial scale. However, I do want to try this one. I have a mixer, though I seldom use it. I believe this is small enough to make in my processor with the hook. I have never had any desire to bake bread. However, Chef, you have inspired me. I am going to break out the scale, set it to grams, and go for it. I just need to pick up some yeast. Wish me luck, I will KNEAD it! 🤣🤣🤣🤣
Beautiful bread! I make bread through the cooler months. I use my microwave wave light to my bread. No, power, just the door almost closed with the light on. It works great! I will be trying this recipe. Thank you, Chef! 😊
My mother used to have potato in her bread.
This makes me nostalgic.
I'm considering "left-over" Mashed. Fugu; Mom ever try that?
Wow...gorgeous bread!
I made it yesterday right after watching this video, and it turned out perfectly! The dough rose beautifully, with just the right fluffiness and chewiness. I can't stop eating it. I only needed to add 3 extra tablespoons of our German type 405 flour.
Hi Maik, which flour do you use as main ingredience?
@@tommeier2299 I used type 405 all purpose wheat flour. It maybe acts somewhat different from the american bread flour.
Thanks a lot, I just used 405 by myself three hours ago and the bread was excellent for the first time.
When he was dumping it out of the pan, I swear I could smell it! Yum!
My family, friends, and children rave about this bread. Quick, easy, and delicious.
Good morning Chef J-P, believe me or not, for the past week I have been thinking of making a Potato Bread. Voila, here we are today. The bread has baked beautifully, cannot improve on that! With all breads it is just the proving that takes some time, otherwise it is easy. One thing, the yeast must be fresh as well as your flour, I think that is so with all baking. Sometimes you feel just like a slice of bread, no filling no bread pudding, just a plain slice of bread with butter. What a privilege to eat that! Thank you so much for showing and sharing, you have made my day. I am for sure going to try this recipe. Have a wonderful day, many blessings. Kind regards.
My cutting board came in today it’s awesome got the big one thanks
Chef, I’ve been baking bread, mostly sourdough, for about 15 years, and can’t wait to try making this potato bread. The sourdough loaves I’ve made recently have had to be soft as we now live in Mexico City, and it’s rare for anyone here to eat artisanal style sourdough that’s got a crunchy crust. Evolution of my bread baking journey. Just made 2 loaves a few days ago, soft sandwich sourdough loaves, so I have to wait until they’re gone to try this. Thanks for all of your wisdom, and technique. ❤
I just made this recipe. It came out fantastic. During the 2nd proof, I had the lid on the mold, and the dough pushed out each end. During baking, the same thing happened, and it baked like a sheet of bread. Tastes great. Can't wait to slice it and try French toast!
I am so happy Chef Jean-Pierre is making so many Potato recipes, I feel so blessed. Thank you.
I love your enthusiasm and excitement about cooking! It's infectious. It makes me want to cook more than the once a day I already do!
🙏🙏🙏❤️
Just popped up and thank God i watched...love your spirit and will definitely try making a he bread ..looks yummy amd easy...
I am definitely making this bread. I made the last bread recipe you had on here, and it is my go to sandwich bread now. Thanks 🙏 for sharing your wonderful recipes. 😊
I just made this and it's fantastic! Very easy, made the house smell wonderful, and it has a great light texture and delicious flavor that rivals anything I've bought from the bakery.
Potato bread is one of my all time favorites! I’ve been making it for years. Great minds think alike because I always say it’s just like brioche!!
I would have loved to have a bite of that beautiful bread, dear Chef Jean-Pierre 😋😋!! I make various breads incl. "our" Swiss potato bread which is totally different from yours 😉; I haven't made one for a long time - thanks for the reminder. I will for sure try your variation!!
I sometimes make with Egyptian sweet potatoes and it comes out nice. Do you think I could adapt your recipe and incorporate sweet potatoes? It should work, should it not? Love and bisous coming your way as always, Eleonora
You brighten even my worst days, Chef JP. Thank you!
This recipe looks fantastic! I'll have to try it w/o the proofer, though.
Not a problem turn the light on your oven and leave it in there. It’s usually warm enough to do a great job.! 😊
Wow!! That's amazing bread. And so easy to make. Thanks for sharing Chef JP
Thanks for the recipe Chef, love potato bread
That is the prettiest loaf 🍞 of bread I have ever seen 💕
This bread would be ideal to make croutons for turkey dressing. I make my own dressing from scratch using croutons that are a combination of brioche bread, English toasting bread and cornbread. Chef’s bread has the texture, density and assuredly flavor to make wonderful turkey dressing croutons. I’ll certainly try it.
I like watching you baking chef , the way you teach is incredible
Bravo! I would cover it and allow it to sit in the sunlight in the summer months or place it on the register vents that warm your house in the winter.
Thank you Chef Jean- Pierre! Always a delight to watch your videos and learn something new every time . Keep up the great work and delicious recipes. We love your enthusiasm and zest for teaching ! No other Chef does it better and with humor. ❤ From your fans in Rhode Island
You are amazing, Chef!!! A gift for all of us!!!
🙏❤️
I remember my mom baking breads at home when I was a little kid and the smells were heavenly. My turn now. Thanks Chef JP.
Chef Jean-Pierre, you and your happy kitchen make feel safe in this crazy world. Bless you!
I can't wait to try this recipe, thank you chef😋🩷
I haven’t watched the video yet and I love it already! Love you chef!
Fresh bread is one of my favorite foods, especially if there's butter involved. I generally make myself a loaf once a week.
Thanks for another great recipe, Chef! So glad you are here. Your videos make my day!
🙏❤️
Lovely! This is the recipe I've been trying to create by adding a yolk to a soft bread recipe i found..leave it to Chef to "save the day", again!
Thank you!
Good Morning Chef😋everything is better with butter😜I will give this recipe a go for sure!!
Hi chef jp it's a good week to begin w potato bread I always buy brioche bread 🍞 😋 🤪 😜 but this recipe is new to me we love you chef n your awesome humor ❤️ 😘 ♥️
I love, love , LOVE this recipe, thanks Chef
Finished baking the bread. It's amazing. 😊 Thank you chef, my hubby got a 4th of July gift...a loaf of potato bread. ❤️
I enjoyed watching this video Chef. I'm pretty sure I could smell the bread when it came out of the oven.
I'm gluten intolerant (celiac) so there's *no way* for me to make this for myself, but I still watched to the end, and enjoyed every second!
One of our children is celiac, I make bread or rolls from a mix of chickpea and oat flour. It's denser but has a good flavor.
Also rice or corm flour works
@@Raptor428
Unfortunately, they *may* "work", but they don't work well. I've been trying (for over 20 years) to come up with a bread recipe that comes close to a high gluten flour in texture. Cup For Cup brand gluten free flour, with a healthy dose of Expandex modified tapioca starch and xantham gum, comes kind of close, but gluten is the forbidden fruit of bread baking for those of us with Celiac Disease, and it's the magic, "secret" ingredient for perfect bread texture.
It's just the way it is. I wish that it wasn't, but if wishes were horses, beggars would ride.
I have started a loaf (actually I doubled the recipe). The dough looks so happy. I can't wait to have some beautiful bread. And from what I know, the potato helps to keep the read from drying out. Thank you chef for sharing this recipe. ❤ 🇨🇦
Thank you, Chef Jean-Pierre! After watching your video, I followed your recipe and made my first loaf. It was delicious! I learned about a feature on my rental unit's range, "Bread Proof" which acts in the same way as your proofer. Thanks from Montreal
I love baking bread!! ... The bread one buys from the store tastes like cardboard in comparison!! ... and the smell while it bakes is heavenly!
I love your channel. Please keep making content, wish you every success.