How To Make Supermarket Bread (Sandwich Loaf Bread)
ฝัง
- เผยแพร่เมื่อ 9 ก.ค. 2024
- This is the easiest bread recipe you'll ever make in your life. It requires very little active effort, just a few simple ingredients, and ya toss it in the oven. Homemade bread has never been easier.
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Ingredients you'll need:
Dough-
3/4 cup (174g) water
1/2 cup 125g) whole milk
1 packet? (9 grams?) yeast
3 cups (440g) bread flour
1.5 teaspoons (8g) fine sea salt
1 tablespoon (21g) granulated sugar
3 tablespoons unsalted butter softened - แนวปฏิบัติและการใช้ชีวิต
![CAMPปลิ้น | EP.77[2/2] "รับทราบ" แก๊งเพื่อนรัก 10 ปี ที่ไปไหนก็มีตำนาน!](http://i.ytimg.com/vi/ifc0ofD51B0/mqdefault.jpg)
"I don't like being called the bread guy"
- The bread guy
Perfect comment.
What a madlad
@@bakedpotato9120 buns*
Oooooooooof
👍👍
My parents punishing me: belt
Josh punishing his future kid: that's it we're eating out
kid:*reeeeeeee*
Joshua: *were going to **_mcdonalds_*
Lolllll
@@ultimatedumbass3779 No... we're going to _Burger King_
Wayne B honestly Burger King is so much worse than McDonald’s, my family and I did a taste test and McDonald’s was the best out of Wendy’s, BK, and McDonald’s.
I remember seeing this and thinking "I CANT GET INSTANT YEAST EITHER JOSHUA!!" so I started a sourdough starter finally got one working! Its over a year old now and its name is "Clint Yeastwood"
That’s an awesome name for a starter. I, too, started a sourdough starter last year during lockdown. Haven’t gotten around to naming it yet.
@@sabatino1977 you haven't named it and it's a year old? Cmon, that's the yeast you could do...
But how much of Clint Yeastwood did you use instead of the dry stuff? Did you mix it with water and milk or just flour and water?
Jesus Christ is Lord & He’s coming soon. Don’t take that 💉‼️
@@trevortroopa968 A man lived on Mt St Helens, days before it was going to blow a volcanologist came by and told the man he was in danger and needed to evacuate. The man said "No I've lived on this mountain for 50 years and if God wants me to survive I will survive." The man's friends came by the next day and told him they were leaving the mountain because it was dangerous and he should to and again he said ""No I've lived on this mountain for 50 years and if God wants me to survive I will survive." Finally the man's family decided to leave the mountain as by this time it was apparent something terrible was going to happen and begged him to come with them but again he sat in his chair and said ""No I've lived on this mountain for 50 years and if God wants me to survive I will survive." And so the man's family left without him. The next day the entire side of the mountain blew up and the man and his house were incinerated. As he walked up to meet God he asked why, after all his belief and faithful years of service to the Lord he was left to die on a Mountain Side the Lord looked upon him and said "I sent a scientist, your friends and even your own family to tell you to leave, but you decided to stay."
Point being miraculous intervention is not something you can count on. The phrase "the Lord works in mysterious ways" is a way to say that God doesn't often come down and directly intervene to keep you safe. Instead he sends others on a path to intersect you and steer you away from things that would do you harm. He uses the things around you to communicate with you.
Humans have an innate desire to understand creation and how it all works. This led them to create this thing called Science and Science has lengthened our lives, made certain diseases that used to spell certain death for us either extinct or lessened their severity greatly, and as a whole has been used to make our lives better in every conceivable way. One of these ways is called a vaccine, which is where you teach your body to fight a disease it's not prepared for by introducing a weaker form of it to the body so that it can fight and kill it and then knows how to handle the full blown version that might have killed the body otherwise. ...science and religion don't have to oppose each other. In fact they work nicely hand in hand, but don't use religion as a reason for being stupid. Else when you die of something preventable God might be telling you how many ways he tried to save your stubborn hide.
1. Bloom yeast
1. 174g water
2. 125g whole milk
3. 9g active dry yeast
4. sit for 10 minutes
2. Flour mixture:
1. 440 g of bread
2. 8g sea salt
3. 21 grams of granulated sugar
3. Pour in yeast mixture to flour in mixer
4. mix until combined
5. add (42g) 3 tablespoons of softened butter
6. mix until well combined
7. place in greased bowl, let it rise until doubled (1-1.5 hrs)
8. Grease loaf pan, punch dough
9. Roll out dough into 1/2 inch thick dough
10. roll up & place in pan. let it rise for 45 min
11. 350 for 35-40 min, nice & golden brown
12. Let it rest until it’s completely cool
Thank you Amina
My yeast isn’t blooming?!?
Scholar and a Lady
@@maddisonbrown1431actually the main reason people "bloom" yeast is to check IF it blooms, if it doesn't bloom that means the yeast is dead for any reason, either the water was too hot or you need to buy new yeast :)
You're awesome.
"people call me the bread guy, I don't like that.
anyway, let's make some bread!"
but before we make the bread lets mill our own flour!
> Goes to store
> No bread
> "I'll bake bread!"
> No bread flour
> No AP floud
> No yeast
2020. What a time to be alive.
I understand the rest but how can you not have AP flour on hand 💀💀
@@amirulazizol844 because I've baked all the cookies, bread and cakes that I could out of that one lonely bag I had sitting in the back of my pantry shelf since we've been on lock down.
@@tammydelarosabunch8160 YOOOOOO, I am semi the same way. I love to bake and used up most of my flour for chocolate chip cookies, vanilla pound cake, lemon shortbread, pizza doughs, and a chocolate cake. Now I am screwed. I have to look around multiple shops and supermarkets to find all-purpose flour. Nowhere have I found bread flour. I have a few tiny packages of yeast from over a month ago.
Astronoweeb I came here to post this 🥴
For real.
A year late to the party but: over the past 400 plus days I've tried baking a lot of bread, with varying degrees of success, but it wasn't until yesterday I tried THIS recipe. BEST, MOST PERFECT, MOST DELICIOUS, THICCC-WITH-THREE-Cs LOAF OF BREAD I EVER BAKED. Thank you Joshua. You are indeed the man.
Same exactly here! This is the best thing I’ve made.
Just wanted to say thank you! I've been making our household bread for years but have recently switched to your recipe (with a few additions/substitutions). The family LOVES the lighter crumb and feel, and I LOVE the ease of your recipe. Great video! Thanks again!!
"I don't like being called the bread guy"
should flaunt the buns less then.
This is the kind of comment I live for
honestly I almost exclusively watch him for the bread recipe
No homo but I almost turnt upon viewing 'dat sweet sweet voluminous🍞 bread'
I LOST IT IN THAT 'THICCC BOII' PART 😷☺️😎😭
AHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAH
4:06, my day is ruined knowing josh didn’t cure this bacon himself. Will I recover? No. Will I unsubscribe? No.
Which is exactly why I opted to use bentons bacon. I was fresh outta my homemade stuff *sobs*
Joshua Weissman don’t shake that 🎂 in my face trying to get me to forget bro! What fermentation Friday(s) coming up soon? :)
@@JoshuaWeissman hey Joshua could you make a video for good replacements for uncommon ingredients, things like wine, replacements for bacon, if specific spices actually make a difference ect
*unsubscwibe
@@ojoface208 The replacement for bacon would be his duck breast prosciutto video, idk about the rest
I decided to buy a stand mixer and started baking and this was the first bread recipe I made and DAMN!!! You never fail to make the process so easy, that’s an amazing skill. Your comedic output and chef skills are bar none makes your channel a must watch! Appreciate the hard work you put in man.
Omw this bread is amazing!! For years I’ve been looking for a good plain sandwich bread recipe and this one is delicious! Thank you so much Joshua!
1:37 felt your pain. This is what 70-80% of my VO sounds like before editing out all the flubs.
Omigosh I love your videos hii
It’s weird how this comment is not pinned and famous like it should be
You should leave some of the stuttering in so we can all collectively make fun of you
Our boy Babish understands.
I genuinely feel like my brain and mouth are running at different tempos when I'm doing voice over.
Joshua: “they call me the bread guy I don’t like that”
Also Joshua: Shows his buns on camera
Jesus! Don’t you have more important things to do? Like, saving the world from the virus? Hellou!
@@seferinorino6951 do you know that jesus is a very common name in the Hispanic community lol
@@Olivia-ee5nq obviously not lmao
@@urielc918 then maybe try googling.
@olivia, si lo se, soy argentino. Era un intento a ser gracioso
I made this and my family found it wonderful! My kids are big pb&j eaters and this bread just tasted fresh and clean, I used your recipe from your website for the Giant French toast, I made one regular loaf and a cinnamon swirl bread that was devoured by friends and family! I’ll be making another loaf this weekend cause we’ve only got 4 slices left. Thank you for sharing Joshua!
Just made this bread after trying other recipes. This was the only one that was good ol' bread. It's amazing. This is my 4th recipe of Josh's to try and they have all come out amazing. The pancakes, hamburger buns, Hotdog buns and now the white bread. All so good.
The editing is what your brain is like when you’re on adderall.
Wow that's actually insanely accurate 😂
Timmy D - It’s Aries season... and it’s really getting to him
I love his editing
lmao... that's what makes josh, josh
Adderall puts me in the zone. I love that shit.
Life is like a sandwich, no matter what side you on. The bread comes first.
Radian what
Radian hello
Fine saying my friend
@@americanpatriot8426 what what?
Radian my 2 brain cells can’t handle this comment
Your videos changed my life literally. Cooking is now a passion of mine and just absolutely love it. Especially bread making !
Josh I have to say thank you so very much for your content. I used this bread recipe yesterday and used the bread to make my own thicc cut french toast. It was the absolute best I've ever made thanks to your bread. ThanK you!!
Joshua: "I don't like being called the bread guy"
*Continues to make bread*
Josh’s sense of humour is so refreshing during this time. And I love how he’s making videos to suit the mad situation we all find ourselves in. His videos are really helping me to destress lately. Stay safe everyone! Le grá, Éire 🇮🇪
Georgia Fenlon totally agree
'Leg raw air' to you too 😊
Just made this bread tonight, and it's fantastic! I used AP flour and it turned out quite soft. The recipe is really easy, too. I could see bread flour being a better option to give it a little bit more tooth, but it still turned out great.
2 years later and I have to thank you for leaving this comment because I wanted to make this bread but wasn't sure if I could use my all purpose flour instead of buying bread flour
My family loves the bread, 1st time ever making bread and thanks to you Josh, had fun and made a nice loaf. Thank you
that’s a thicccccccc loaf, well the bread looks great too.
Missed out on saying “thicccccccc buns”
Right?! That's the first thing I said when I saw the thumbnail 😂 dummy thicc loaf of bread!
him taht loaf yummy but where also making bread
@@Whiskypapa yeah, but a loaf is bigger than a bun.
DORA
When Josh's THICC buns are int the intro....
THEN YOU KNOW ITS GOOD
Matthew hi
@@letsbecreative3725 WASSUH
I wanna egg wash those buns
No YOU
@@immatheww @xXMr.GomezXx
Just made this bread and it is amazing! I had to make a substitution because I didn’t have whole milk.
Instead I used 1/4 cup condensed milk and 1/4 cup almond milk.
Recipe turned out great!
Thank you to the person who wrote down the recipe in the comments.
Thank you Joshua! Looking forward to more of your recipes.
Just made this last night and it turned out so great! Ive never bloomed yeast in milk before but it wasn’t hard at all. I combined this recipe/techniques with another similar video that used milk powder vs blooming yeast in actual milk. First I added too much salt and it didn’t rise. The second loaf turned out great. Very soft, easy to slice, and tasty. Thank you!
Joshua "Doesn't like being called bread guy" Weissman
Thanks for this one, bread-guy.
Here's the whole instruction set:
Ingredients you'll need:
The Dough
3/4 cup (174g) water
1/2 cup (125g) whole milk
1 packet (9g) yeast
3 cups (440g) bread flour
1.5 tspn (8g) fine sea salt
1 tblspn (21g) granulated sugar
3 tblspn (42g) unsalted butter, softened
Combine milk and water, warm to 37c (~98f). Add yeast, cover and set aside for 10 minutes.
In a mixing bowl, combine flour, sugar and salt. Whisk it to combine.
Put it on your stand mixer, start it on slow and add your yeast mixture.
Once the dough looks cohesive, continue for 2-3 more minutes.
Stop your mixer and add in the butter. Recommend you put it right on the dough.
Turn the mixer back on for 30 seconds to one minute until the butter is incorporated.
Pull the dough out of the mixer, shape it into a tight ball, grease a bowl, drop the dough in, cover it and let it rise for 1-1.5 hours. That's 60-90 minutes for you metric folks.
Once it has well-doubled in size, grease a 9x4.5 inch loaf pan with butter.
Punch your dough. Seriously. Give it a good falcon punch.
Lightly flour a work surface, plop your dough on it and roll it out into a rectangle, roughly half an inch thicc. Also, wide enough to fit in your loaf pan.
Roll it into a tube, drop it in the loaf pan, cover it with a damp towel and let it rise for another 45 minutes to an hour. That's 45-60 minutes for the metric folks.
Once doubled, stick it in an oven pre-heated to 350F for 35-40 minutes or until light golden brown.
Toast a slice or 8 and obliterate it. With butter, of course.
Dude, us metric folks know what an hour is. Converting cups, inches and degrees Farenheit would be much more helpful. Still, thanks for noting down the instructions! Sure comes in handy!
forgot 180 degrees celsius on the oven for metric folks
Hours are still metric, my dude. But thank you for writing this out, appreciate it!
Of course...I look at the comments AFTER writing it all down..lol. But thanks for your effort! My yeast is coming to life as I type this. My sourdough starter is also on Day 4. I used to have my own a friend gave me, but thought I would use this endless time to make my own. Thanks for all your videos. Outstanding!
Also liquids are measured in milliliters and not in grams.
I’ve been using this bread recipe for well over a year now. Perfect results every time! I go by the weight measurements, and double the recipe, this yields around 1660 grams of dough. I am able to make three loaves in 4.5 x 8.5 loaf pans. I sometimes do two loaves, it just gives you a larger mushroom loaf (or I use 5 x 9 pans). Depending on the climate, I sometimes have to add a bit more liquid (water or milk) while the dough is kneading/mixing. I use a Kitchenaid Pro 600 mixer, and it handles this amount of dough just fine. The mixer runs on speed 2 for around 10 (or more) minutes, with no issues. I make this recipe at least once a week. I use butter or shortening, sometimes both, it doesn’t make much of a difference.
I Rently bought 2 12" pans. Would doubling it by weight give me two loves in these longer pans?
Great recipe, super easy to make and doesn't make a mess. Came out exactly like in your video and everyone loved it.
It's been almost a month now and I have some bread in the oven right now. We have not bought any premade bread since discovering this recipe and the kid is complaining if we're talking about buying some.
This is definitely a winner.
I wrote out the ingredients & recipe (with some substitution notes & tips):
Ingredients
• ¾ cup (174g) water
• ½ cup (125g) whole milk (you can substitute this with more water or a plant based milk substitute)
• 1 packet or approximately 1 tbsp (9g) active dry yeast (or 2 tsp / 6.75g instant yeast - you can round up to 7g if your scale doesn't have decimals)
• 3 cups (440g) bread flour
(or 408g all purpose flour + 32g vital wheat gluten. You can also use just 440g All Purpose Flour. Another version I've tested is 132g Whole Wheat Flour + 308g All Purpose Flour)
• 1 ½ tsp (8g) fine sea salt
• 1 tbsp (21g) granulated sugar
• 3 tbsp (42g) unsalted butter, softened (you can substitute with 31.5g to 32g of flavorless oil like sunflower oil, vegetable oil, coconut oil, light olive oil etc.)
Directions
1. Combine ¾ cup (174g) water with ½ cup (125g) whole milk and heat to around 98ºF. Mix in 1tbsp (9g) of active dry yeast, cover and set aside for 10 mins. ***If you're using instant yeast instead of active dry yeast, add the instant yeast directly to the flour (make sure you mix the instant yeast into the flour before adding the rest of the dry ingredients).***
2. Combine 3 cups (440g) bread flour, 1 ½ tsp (8g) sea salt, and 1 tbsp (21g) granulated sugar. Whisk until thoroughly combined.
3. Add flour mixture to bottom of stand mixer bowl. Attach dough hook and start mixer on low speed. Slowly pour milk/water mixture. Mix until combined. Scrape sides of bowl occasionally and mix until dough is smooth (approx 2 - 3 mins). ***it's important to note at this stage that your dough might need more or less liquid depending on the type and brand of flour you are using. Don't dump all of the water in at once. Stop pouring liquid when the dough forms. If dough is too dry even after pouring all the liquid, you can add more water, but do so one tablespoon at a time***
4. Add (42g) softened butter, 1 tbsp at a time. Once everything has been incorporated, knead in the machine for 30 seconds more.
5. Take dough out of bowl and lightly shape into a ball. Lightly grease a bowl with some vegetable or olive oil (or any flavorless oil). Place dough in greased bowl and cover with greased plastic wrap. Let rise at room temperature for 1 to 1.5 hrs or until double in size. ***if you used instant yeast, your dough might need less time. Be sure to check your dough periodically. Once you see it's doubled in size, no need to wait the full 1 - 1.5 hrs to do the next step.***
6. Lightly grease a 9 x 4 ½ inch loaf pan.
7. Deflate dough and place on lightly floured surface. Using a rolling pin, roll out your dough to half an inch thick and wide enough to fit in your loaf pan. You can also just pat the dough flat with your hands if you don't have a rolling pin or don't want to add more things to wash.
8. Tightly roll your dough into a log and pinch the seam. Place inside the loaf pan (seam side down), cover with a damp towel, greased plastic wrap, shower cap, or an inverted loaf pan (if you have a cake carrier dome that works too), and let rise at room temperature for 45 mins to 1 hr or until double in size. ***same note as step 5. Your dough might need less time than this. Once it has doubled in size, go to the next step to prevent your loaf from collapsing during baking. If you forgot to check your dough and it has risen more than one inch above the rim of your loaf pan, it might be over-proofed which could lead to your loaf collapsing / deflating in the oven. You can test this by poking the side of the loaf with your finger. If the dent fills out halfway after a few seconds, your dough is properly proofed and ready for the oven. If the dent disappears right away, dough in under-proofed and you need to wait a few more minutes. If the dent does not disappear, it means the dough is over-proofed. To save over-proofed dough, punch it down to release all the gas, re-shape into a log and then let it proof for an additional 20 mins (each time you proof the dough will need less time) or until it has doubled in size or risen one inch above the rim of your pan.***
9. Preheat oven to 350ºF. **** Depending on how fast your oven heats up, you can do this during the last 10 - 15 mins of your second proof. This way your dough won't be in danger of over-proofing while you wait for your oven to finish pre-heating ****
10. Place loaf pan in the oven and bake at 350ºF for 35 to 40 mins or until golden brown. Take loaf out of pan and place on a cooling rack. You can test if the loaf is properly cooked by tapping the bottom. If it sounds hollow, it's done. If there's no sound, the inside might be undercooked. You can also test using a food thermometer by inserting the probe into the center of the loaf. Temperature should be around 190°F (88°C). If loaf is undercooked, return the loaf to the oven for another 5 to 10 mins (monitor closely to prevent burning). Let your loaf cool completely before slicing.
bless. thanks for this!
Thank you very much i will be using this from now on
THANK YOU!
Thank you 🙂
The real MVP
I feel like Joshua’s found more of the effects while editing..
lock a creative mind up at home, profit.
Thank you for this video! It was exactly what I was looking for!
ALSO For anyone who is wondering the same thing as I was, you don't necessarily need to use whole milk, you can use 2% also. I did a test because I was curious, and the recipe worked just fine with 2%. It seems like the whole milk one rose a bit more/better, overall, but as for taste, they are as far as I can tell identical. The 2% might be a little more dense, but that could be due to how I mixed it as well, or even the yeast just not being as active idk. It worked though, so no real need for bread milk if you don't wanna.
I've made some of Joshua's recipes- I made the spaghetti and meatballs for my family for Christmas dinner, and today I made this bread. SO good! It's perfect for sandwiches, ot turned out beautifully. Thanks Joshua!
Man, I love his sense of humor and editing. It’s so unexpected. You come to watch a professional chef cook and then you stare at his butt zoomed in. Love it
The video? or the butt?
HTK256 why not both?👀👀
Josh - “... Punch your dough down...”
Josh - *punches dough
My audio system - MORTAL KOMBAT!!!!! Duhduduh duhduduh dududu...
Coffee And Rage hello
I baked this today, and it was the best homemade sandwich loaf bread recipe I’ve tried yet. I probably won’t bother to try any other sandwich loaf bread recipes, actually. This one is a keeper. It was easy to make and tasted really good. The best part is that it is not too sweet (an issue I’ve run into with the last couple recipes I’ve tried) - the flavor is perfectly neutral. Thank you! Saving this video.
I have made this bread a few time. this is the best recipe that i have seen. Didn't have bread flour this time and tried with plain flour. result was awesome.
1 tbsp yeast feels like a year’s supply in these uncertain times.
i watched this great video on another channel that says, take a knob of your finished dough, mix in a cup of water and a cup of flour, the yeast from the knob will propagate through this new water and flour and you use this for your next loaf and repeat
Hercules Rockefeller What you're describing is essentially a sourdough starter and I highly recommend anyone running low on yeast to make one. You can look up how to make it online. As long as you have flour, you can make endless bread out of the discard each day.
@@MrWalksindarkness you beat me too it.. One jar of yeast would do a whole street
SyncVenn I just tear off some dough, throw in some flour and water and whisk it to make a slurry and leave it covered in the fridge for a day or two. I can make nicely leavened bread by just adding that to my mix bread mix (with some quantity adjustments to account for the water. I usually use whole wheat flour for this.
@@vennsync8480 yesss, everyone should do this. My mom now makes us bread everyday which is freaking awesome, because it's fresh, warm, delicious, and always ready for you to put some butter on.
I started saying Qwispy unironically and now my husband thinks I’m insane.
Clearly he’s the insane one
Me too, you're not the only one Evelyn 😂
You are. Doesn’t have to be a bad thing
*kcquechwispyie
I love Jensen Ackles!
Excellent bread! I made it for the first time today and it's everything I love in a sandwich bread: soft, slightly chewy, doesn't fall apart, and makes great toast. Looking forward to making more 👍
I just made this bread with a few modifications but it is PHENOMENAL! Someone shared this video with me and this is perfect bread and it is easy to make! Never buying store bought again
Josh really didn’t skimp on his use of “cwispy” in this vid. Bravo.
*quifby
And Cwthpy!
The editing is getting more and more frantic, and I'm totally here for it.
me2!
totally 😂
Wow, that sweet, gentle kiss of the dough brought me to tears. Bravo.
Came out fantastically!!! Bar none, best bread recipe I've ever found. THANK YOU!!!
*me: follows josh’s EXACT instructions. Also me: somehow makes it 100% different*
It's okay! It can't always be the same because of humidity and accuracy is difficult, but I'm sure you did well, and you will see improvements! It's a good time to focus doing things you want to
make sure salt is exact, a little difference can destroy the recipe.
also make sure to use similar tools, those make a difference too. and the temperatures of course, specially when dealing with yeast.
That’s like me when I tried to make the Chick-fil-A nuggets 😔😔
Yeah same here don't worry too much...my bread turned out pretty good though just pretty different. I didn't use whole milk though, just 2%. Loaf turned out delicious and buttery, but with a more open airy texture and instead of the denser structure you normally find in a grocery white loaf
@@scotteckart1401 I'm no professional, but sounds like overproofing to me. Or you didn't punch it well enough after the first rise
Me: Cheese croc can't hurt you, it's just a piece of cheese
Cheese croc:
Venasai hi
@@letsbecreative3725 hello lol
Regardless of how his videography and editing has changed, his recipes never direct to failure!! Another bomb recipe. Imma stop buying any kind of bread hence forth thanks to Joshua!!!!
Josh, you NAILED this recipe. Never trying another bread recipe again, cuz why? This was simply perfection. Dang.
“I only watch him for the plot”
Nicholas Huynh gay
TTV Memesbro720 no u
Direwulf Life bro chill he’s my brother
@@lelandxryz7561 no u
Just like porn?
I see the quarantine is getting to Josh’s head, he gets more and more chaotic every day
🤣 yep
I’ve been making your recipe for a while and have worked out problems for myself. This time I noted that you say to mix the starter and salt for 5 minutes. I know I didn’t do that before I still got good bread but this time I paid close attention to the recipe. I’ll bake it tomorrow as I’m going out of town for a little bit and my husband loves it. Wish me luck. Thank you Lisa, I never thought I could do this.
Thank you for this recipe it is the best bread I have ever eaten. I longer need to buy bread ever again.😁
Me: *makes a sandwich with store bread*
Joshua: *slips in my kitchen* i'm gonna stop you right there!
KittyCute97 hi
This is the best bread I've made in my entire life. You the goat joshy. 🙏
I’m making it rn for the third time. So easy and delicious
I make it all the time! I don't even hardly buy bread anymore
arria 5677 it’s easily the best sandwich bread I’ve ever had
Kennedy Dukes usually it seems crispy and hard right out of the oven but when u let it rest it gets very spft
How long does it stay fresh? Or how many days do you have to eat it before it goes bad? Thanks
I'm seriously the worst bread maker but we couldn't find bread at the store so I made this and it turned out so amazing! Thank you!
Ive been trying to find the perfect white bread recipe that is simple; this is still by far the best. Thank you!
How to Make Grilled Cheese Sandwich
Joshua: First, bake bread.
First:make your own flour from the wheat farm in your backyard and dont forget to milk the cow to make homemade butter
Don't forget to wash your bread after baking
Me: "Please, please say it"
Josh: *Q W I S P Y*
Me: "You are a good man, thank you"
I was surprised at how well this turned out, especially as I’m a novice baker. Great recipe!
Made two loaves before Thanksgiving bc I wanted good sandwich bread for leftover turkey sandwiches. THANK YOU past self for making that bread! Oh man! Best leftover sandwiches I've ever had, today. Slathered one piece with mayo, slathered the ther piece with gravy, plopped on some turkey, salt and pepper and a little cranberry sauce. Best. Sandwich. Of. My. Life.
I’m trying to quit replaying the first two seconds so Joshua can show me once again how to make bread.
John Johnson hello
Bread: **sold out**
The Bread Guy: "we're just going to bloom some yeast..."
Yeast: **also sold out**
Man that killed me when the yeast was out. I ordered bulk online. Prepping for the fall when this crap will happen again in the stores
@@byoungermama ur smart anyway i went to my local grocery and they had no yeast but i went to a similair shop near it but its small and they had yeast wooo
That's why I would love to see how he would make it with a sourdough starter instead of active dry yeast.
@@RamaSivamani that wouldnt work out that good lol it wouldnt replicate a classic supermarket bread which is soft and sourdough isnt
@@RamaSivamani Trying this out right now. If you coat the pan / surface of the loaf with a bit of butter, that would help the crust remain soft
I made 4 loaves 2 days ago. I made 8 more loaves today. My family is in love with this bread. I'm freezing a few loaves of dough. :)
I made this yesterday. This is my new go to bread recipe. Very easy & super delicious. Thank you for sharing this.
When you you wanta make a April fools vid but also want to survive the apocalypse.
Josie R hello
Ok
Going to make this today for a friend who was able to source baking ingredients for me. FYI to everyone, a major issue with regards to the lack of flour in supermarkets is lack of *packaging* for smaller amounts like 1kg, there's no struggle at all for commercial size ones as so many restaurants and other businesses have shut down. You can go to your local bakery and ask to buy a bigger bag from them. I have a bakery nearby that will deliver 12.5kg bags of flour, 1kg bags of salt and sugar, eggs and milk because they understand the struggle. They're also delivering baked goods. No harm in asking your local bakery if they will sell to you.
Solid tip. I'll try this out!
You and American food are the reason im learning to make everything from scratch so it can be wayyy better tasting so thank you for you easy to follow recipes
I'm just super glad I found your channel! it's my new favorite and I'll certainly be spending some good amount of time here every time I think about cooking something
I'm waiting for the day when Josh misses the dough and punches the edge of the bowl.
Great Scott hi
Me too tbh
Meme daddy gunna meme
That's so mean, but me too. 😂
As a baker when I weigh extra dough up and I have lots I have hit the bench instead of the dough one to many times
“Why is it only toasted on one side” did anyone else die when he said this 😂🤣🤪 it’s the bagel setting. 😭
Thank you for this comment i was also confused 😂
hahaha wow that evil, some people probably think they toaster broken
I was thinking the same thing but wouldn't go so far as to say, "I died."
Tara Wright well that’s how my sister like to toast her bread so I was really funny to me 🤪
Knowing that his toaster has a bagel setting and that’s why it came out like that makes that moment extra funny to me haha
Best bread ever. My family loved it. Thank you
First bread I've ever made. Best bread I've ever tasted. Thank you very much mr. Bread Guy for the tasty recipe.
You know whats really handy? Since there seems to be a yeast hording shortage. We can time travel back to July 1 2018 and watch Joshua's how to make a fermented starter and not be concerned about the shortage! YEAaaaaaaa!
I have about 2 kg in my fridge, by accident. Good for wine, ultrafast for mead, and bread for... well.. bread. There's a shortage?
Arcygenical mine comes in a one pound package and I happened to get a new one before my city got hit
@@EvadoCouto Get baking then, I suppose!
Just remember that a sourdough starter takes 4-6 hours to rise, not 1-2 hours
When Josh says something is easy to make I’m not always convinced but making this bread is really easy and does not require a lot of time. Thank you Josh I don’t t think I’m ever buying grocery store bread again...my bread looks beautiful and it’s light and fluffy and yummy 😋
My 12 yr old son is a big follower of yours, so when he decided he wanted to try to make bread, we selected your recipe. To be honest, I wasn't expecting much from this initial experiment. My experience making bread has yielded rather mediocre results, and on top of it, the store only had whole wheat bread flour. So imagine my surprise when we tasted the bread, and it was not only perfectly done, it was the most delicious bread I and my bread-connoisseur son had ever tried ("Mom, from now on, we never need to buy bread again"). It was moist and buttery and really perfect. So, big win. My only suggestion when using wheat flour is that the dough has a hard time mopping up all the flour. A dash of milk from the jug did the trick. I wish I could be more specific with the amount, but there you go.
Super delicious recipe and the softest, most tender loaf I have ever made.
I know everyone has already said this but thank you, my dad randomly decided to buy like 5/10kg of bread flour that hes never gonna use and I followed this for a perfect loaf! Everyone loved it! My dad (who always finds something to complain about) said he doesnt know how it could have been any better! High praise indeed! And toasted with butter is literally the best. Seriously do it you wont regret it I'm a lazy person and have already decided to make another loaf (or 2) tomorrow
*Shows image of Joshua’s butt and a loaf of bread*
“Tell me which one is thick”
Me: “They’re the same image”
*thicc
lovedeep singh doesn’t matter, I’d eat both 😳
@@circusbot4412 Say what?!
Then you think about soft butter
Amazing result for such a simple, easy recipe. Thank you!
Josh! I just made this and it’s the greatest recipe! I was so scared of baking and you gave me courage! NAILED IT
Store's out of bread? Here's how to make your own.
Me: "Oh good."
Start with whole milk...
Me: "Wait a minute..."
Check your grocery store the next time you make a supply run for canned evaporated milk in the baking aisle! Works just as well, shelf stable, and people often overlook it.
@@marywagner7120 I work for a bulk grocery store. We have milk. I was trying to be facetious. 😋
@@ChristyTina22 oh, lol 😁 Well, a lot of grocery stores near me are having trouble keeping milk in stock right now, so I thought you might be having the same problem. I always keep a can of milk around anyway, just in case!
@@marywagner7120 Still a good tip! 👍
@@ChristyTina22 So for those of us nott facetiously milkless....what do we do?
i always get scared when ever he has to punch the Bread because I feel like his hand is gonna punch the edge of the bowl and i don"t want second-hand embarrassment
Love this recipe! I've made it a few times now, once as buns, and it's fantastic
I need more videos like this...proper instructions and VERY ENTERTAINING. :))
I wouldnt mind a slice of that...
Josh's next video: How to make bread flour from scratch
Guess Who hello
He's already done it!
th-cam.com/video/fhqWm4OQw18/w-d-xo.html
Whoops, lol
Let's get this bread
Mr. Emoclew hi
jungkookkk
@@brothereldest7432 what?
@@hellothere7565 general kenobi... you are a bold one (fr tho it's a kpop reference lol ignore it)
I really like this recipe, I prepare it at least once a month, my family says it is the homemade sandwich bread they like the most, thank you.
New baker here just made my first ever load of bread! Thank you so much for the easy and fun tutorial. My load turned out perfect.
4:54
*cwisp cwisp*
*Mongolian throat singing*
"HOLY"
*C W A S S O N N E*
th-cam.com/video/cpvC8_NMXmU/w-d-xo.html
soviet union chan 😂😂
Josh: This is getting out of hand
🍑: 💨
You legitimately have 69 likes at the time of this comment and I appreciate that. I will say... "nice"
I made it last night and used all purpose flour! It came out great! Thank you so much!
Josh, ty for your amazing bread recipe. I doubled it, and all I can say is WOW!!!! It's very fluffy and delicious. Toasted a couple slices and topped one with cinnamon sugar mixture and the other sugar free raspberry jam. One is in the freezer. Oh, btw. I tried to make this twice, come to find out that the water/milk was not warm enough. I warmed it to 110°F. Much better.
I had the same experience with the temp!
This is my second time making this recipe and I'm getting better at it! I appreciate the rolling it into a log step since store bought sandwich bread has that gratifying spiral in their center that other recipes just don't address. This recipe is super easy and isn't as crumbly as other breads while holding a good balance of softness and sturdiness so that it holds all the sandwich fillings without falling apart, but still has a pillowy mouth feel. Definitely my go-to recipe now. And hopefully one day I'll memorize the recipe so I'll look super professional making bread without a recipe
This is my go-to loaf recipe!! I've been baking it as-is since lockdown started in my country (way back in March lol) and it always turned out GREAT! I recently (finally) managed to buy a sack of whole wheat flour so I've been experimenting with swapping and substituting. I made a double batch of this today, swapping half the flour with whole wheat flour + some extra milk and water to account for potential dryness. Sharing my ingredient list below for anyone interested. :) The rest of the process is the same-I didn't bother with letting the dough hydrate (like other WW recipes do, as I've read) and it was fine, the loaves are still super fluffy and delicious.
WHOLE WHEAT JOSHY LOAVES (makes 2 loaves in 9x5 pans)
• 370g water
• 260g milk
• 12g instant yeast
• 440g bread flour
• 440g whole wheat
• 16g sea salt
• 42g brown sugar
• 84g butter
Hi what is the brand of your whole wheat flour? And when you make it do u use a machne and lasty what is the brand of your yeast? Thank u so much!
Jesus Christ is Lord & He’s coming soon. Don’t take that 💉‼️
I look forward to trying this but I don’t know grams and what not.. could you PLEASE let me know what it is for tsp tbsp and cups? If it’s not too much trouble for ya??
Can we use all purpose flour instead of bread flour
@@deannaroach7701 24.666666666666668 TBSP Water
1.0517799353 cups of Milk....
I'm not going to continue, but do you see why grams are better in this situation? You want to try and be as accurate as possible when it comes to baking. Weight is much more accurate, you should definitely be using grams.
I have been on a mission to find a homemade bread replacement for my family for months now. Imagine my hoots of glee and jumps for joy when I made this recipe. Finally, I can stop waisting my ingredients. Thank you, thank you, thank you for this recipe.
I made this! It was absolutely delicious! My bread definitely had to be longer in the oven to get that classic browned crust.