Martha I made the white bread and it risen well. But when I let it cool the started to slice it the crust was extremely hard. I did put butter on the loaf when it came out of the oven. Not sure what I did wrong?
Looking forward to this I really need to improve my bread making skills lol :-) I'm good at Scottish bannocks but would love to learn other skills! :-) I love how rustic the grain bread looks! Angie x
I used different nuts, hazel nuts, crushed almonds, chia seeds, & oatmeal, and it turned out really good. I was afraid of my dough because it was my first time but it turned out good. Thank you! ♥️
I prefer sourdough starter to the lab created yeast she used and I would add molasses to the multi grain and rye bread. Other than that the bread looks delicious
Loves how Martha makes receipies such easy to apply and the results are amazing. I would definitely consider establishment of bakery food line business namely Martha Bakery.
Good Day Martha, I want to make your white bread, however, I noticed a water discrepancy. In the video, you added 2 cups of warm water. The recipe, however, indicates 2-1/2 cups of warm water. Can you please clarify this water amount. Thank you kindly, Tierney Young
Hi Martha! I love to bake bread and other yeast products. I am questioning the very high temperatures you use and the long baking times... most of the recipes I use are around 375 to 400 degrees and bake for 25 to 30 minutes.
I agree! It’s good to have a high temp for a blast of heat to push a good rise, but then immediately turn it down so the crust doesn’t harden so fast. I like to preheat to 450, put the pans in, close the door and immediately lower to 350-375. I also put a pan at the bottom and toss in a few ice cubes for steam at the start. Haven’t bought store bread in years! I make all our loaves, ciabatta, baguettes, flour and corn tortillas, pita, flat breads, focaccia, etc etc. Once you make your own, the preservatives, corn syrups, and stale flours really taste nasty in bought bread.
A serrated bread knife for heavier loaves and a micro serrated bread knife for smooth loaves! I’m still using the plastic handles knives my mom bought in the 60s because the blades are thin and amazing, but you can find gorgeous wood-handles knives for $20 up to hundreds each.
Looks delish ! 🍞 I noticed the position of the white bread changed from when they were first put in the oven and once the loaves were removed. (It's good to be instructed as to if they need rotating 😊)
Used to help my mother bake bread when I was a little girl. She didn't have a mixer half as nice as that one. Once it got too thick for the beaters we'd take turns kneading it for what felt like forever. She'd make about 5 loaves every week and the house would smell great.
Fantastic!!!!they all look beautiful and I can imagine how delicious they taste. Thank you Martha. You have touched the hearts of millions of people. Much love to you.
J’adore vos recettes . Vos pains sont parfaites , pas de bijoux pour faire ce genre de préparation, c’est très appréciable 👍👍👍👍 Bien amicalement de France . Bise Romain
Olá gostei muito, desta e de todas as suas receitas. Pode dizer-me de quantos litros e a marca da sua batedeira? Reparei que é grande o copo. Muito obrigada
I am both cheap and frugal with my heat bills. My kitchen is easily 65 or lower in the winter. Any suggestions for rising dough under these conditions. Am not too skilled at turning on oven for a few minutes to use as a proof box. Any suggestions?
When I proof my dough, I cover it with plastic wrapping in a bowl and I fill up some cold water in my glass pyrex small measuring cup. I heat the water in the microwave oven for about 2 minutes. That way, it gets humid and warm in the microwave oven. And I move the measuring cup on the corner and put my dough bowl. I leave it for about 45 min-1hour. It always rises very well. When it's colder weather, I remove the bowl and warm up the water again for 1 min and put the bowl back during proofing. It works great and it never fails.
@@VlogofAlien Sounds like a goid 0lan, but no microwave oven in this house. I have a toaster oven, could try the warm water trick with that. Stay tuned
@@nigelmarshallkenyonabbott8684 Sure. What I used to do before is putting the bowl on the electric hot pad and cover with any cloth on it. Or some people use styrofoam box.
Yes, you can substitute active with instant however instant yeast is quicker to rise so you may want to adjust your baking times accordingly. It could be done approximately 15-20 minutes quicker.
*Never* use a measuring or other spoon in the yeast and then in any other ingredient storage container without washing and drying it thoroughly first! *EVER.* You do not want what can result from doing this. It's better to use multiple teaspoons (actual teaspoons meant for eating off of) to get the yeast out. 3 teaspoons = 1 tablespoon. This way, you use a teaspoon for the yeast and then pop it in the sink for washing later, then you can move on as normal with the recipe. It's yeast. A minor difference in measures between a graduated 1 teaspoon measuring spoon, and a teaspoon meant for eating, won't be enough to cry about. Yeast is very forgiving if treated correctly, for both temperature, moisture, and feeding. Also, it's bread, not a filo dough. Butter isn't absolutely necessary within the bread dough, but instead can be replaced with around 1/4 to 1/3 of a cup of Canola Oil (because it has no real flavor to it). This is far healthier than butter. If extra salt is necessary, that can be added to the 2nd batch of flour before adding it to the dough. The bread will end up either buttered, spread with mayonnaise or a house sauce, or perhaps have melted cheese on it, all of which will have more than enough salt for flavor. Only add whatever salt is necessary to control the yeast growth. Anyway, at least don't add both salt and salted butter to (any) dough, without considering all the mg of salt in each serving or sandwich (which will be at least 2 servings/exchanges of bread)! But the source of fat matters too. The lower the saturated fat in the fat source, the better! Also, it's not necessary to use butter on top of the baked loaves. Again, Canola Oil is just as effective and healthier. One other consideration is that if you use an oil instead of butter, for any step whole bread-making, your bread will be edible to more people. Try to find out what people's food allergies or other preferences are, if you know who you will be serving the bread to before you make it. If anyone is allergic to milk, using an oil in place of the butter will solve the problem with no loss to the quality of the bread whatsoever. With the proper overall sodium content in each bite, seriously, no one will notice the difference. At all. Saltiness, sweetness, bitterness, and sourness are what sell people on foods. Get these down pat, and you can get away with all manner of culinary sins galore! Substitutions, as long as they are, say, one fat for another, or one carb for another, are pretty easy to cover *if* you get your basic tastes right. If you want to skip the plastic wrap and have a microwave (medium or large size inside the chamber), you can use the non-running microwave as a place to rise your bread. I like to pre-heat mine with a cup of water for 1 or 2 minutes first. Once the dough is shaped and ready for the second rise, I pre-heat the microwave again, then leave the cup of hot water inside the chamber and stick the bread pan with the shaped dough in it, along side the cup of hot water! This works very nicely. If necessary, the cup of hot water can be removed for the second rise, so that two bread pans will fit and rise evenly.
Love the tips for streamlining the process without sacrificing flavor. Bread making at home is so easy and no chemicals like in store-bought loaves.
best RECIPE AND COOKING
Thanks Martha🌞
Her skills are real, her recipes work as advertised
Martha is a master of her craft. I could watch her all day. The details of her recipes are amazing. Thank you Martha Bakes!
Can you please make a dark rye bread in this style
mmmm dark German rye for corned beef and pastrami 😋
@@leapintothewild yep😋🤤😛 please can we have some
Martha I made the white bread and it risen well. But when I let it cool the started to slice it the crust was extremely hard. I did put butter on the loaf when it came out of the oven. Not sure what I did wrong?
Your home must be smelling amazing 🍞🥖
Looking forward to this I really need to improve my bread making skills lol :-) I'm good at Scottish bannocks but would love to learn other skills! :-) I love how rustic the grain bread looks! Angie x
Anytime I want to cook something, I look up Martha' s recipes. I followed her recipe for the white bread and everybody in my family loved it.
Besides her amazing food she gives me family and mom vibes
Thanks. They all look so beautiful. Been doing ryes this year, will try this one soon.
She's such a nice teacher. I love her. I made the multigrain bread and it was very yummy. So healthy, too.
I used different nuts, hazel nuts, crushed almonds, chia seeds, & oatmeal, and it turned out really good. I was afraid of my dough because it was my first time but it turned out good. Thank you! ♥️
I have always been intimidated to make bread. I'm going to take the plunge...thank you
You can do it! 😊
This looks so good!!
Hi Martha
There’s no one like our Martha!
Looks delicious
Martha, you are amazing. Your baked goods are so beautiful, and you make it look so easy. Thank you so much.
Look very delicious 🤤 😋🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞
❤ i love bread 🍞 I like the kind from Trader Joe's it has flaxseed and oatmeal on it
👍❤️🌹🌹🌹
I really love watching and learning all your baking
Thank you so much ❤️ artha you are the amazing teacher
*Martha is a great bread master👍👍👍*
@@JXDMNN 😄😄😄🤣🤣🤣
Love ❤️❤️ it!!!!🍞🍞
All look incredible! I can’t wait to try the rye loaf!
I prefer sourdough starter to the lab created yeast she used and I would add molasses to the multi grain and rye bread. Other than that the bread looks delicious
Would you change flours too to make it artesanal? like a high gluten flour maybe? I am using Kefir in my breads for the liquid to make it healthier.
and use a Dutch oven instead? I do not know if it will work but until I try it ;)
😋😋😋
Thank you so much for all the recipes so far. I love it.
WOW...
So beautiful Martha Stewart; YOU make your 🍞 🍞 bread making and baking 👀 look sooo easy to do such beautiful loaves of 🍞 🍞.
Loves how Martha makes receipies such easy to apply and the results are amazing. I would definitely consider establishment of bakery food line business namely Martha Bakery.
Good morning Martha!👑 I Will prepare 2 of the recipes. Thank you ! God bless you!🙏I enjoy Your Lourdes.😊❤🎶
Like we say 😁bread and water get away stress😂👍🏼it’s an algerian🇩🇿proverb👍🏼
Good Day Martha,
I want to make your white bread, however, I noticed a water discrepancy. In the video, you added 2 cups of warm water. The recipe, however, indicates 2-1/2 cups of warm water.
Can you please clarify this water amount.
Thank you kindly,
Tierney Young
Love your technique! Love Martha Bales💕
I wish I was Martha Stewart 😌
Hi Martha! I love to bake bread and other yeast products. I am questioning the very high temperatures you use and the long baking times... most of the recipes I use are around 375 to 400 degrees and bake for 25 to 30 minutes.
Don't you have to consider the environment in which you bake , say the mountains versus the seaside, a humid place versus a desert?
I agree! It’s good to have a high temp for a blast of heat to push a good rise, but then immediately turn it down so the crust doesn’t harden so fast. I like to preheat to 450, put the pans in, close the door and immediately lower to 350-375. I also put a pan at the bottom and toss in a few ice cubes for steam at the start. Haven’t bought store bread in years! I make all our loaves, ciabatta, baguettes, flour and corn tortillas, pita, flat breads, focaccia, etc etc. Once you make your own, the preservatives, corn syrups, and stale flours really taste nasty in bought bread.
I followed her recipe for the multigrain bread exactly by her way. It turned out great. It didn't burn or anything. Just let you know.
Martha your bread looks so good, Can you please tell me what is better way to cut the bread??? Thank you so much.
A serrated bread knife for heavier loaves and a micro serrated bread knife for smooth loaves! I’m still using the plastic handles knives my mom bought in the 60s because the blades are thin and amazing, but you can find gorgeous wood-handles knives for $20 up to hundreds each.
Looks delish ! 🍞
I noticed the position of the white bread changed
from when they were first put in the oven and once the loaves were removed.
(It's good to be instructed as to if they need rotating 😊)
Looks delicious.
Used to help my mother bake bread when I was a little girl. She didn't have a mixer half as nice as that one. Once it got too thick for the beaters we'd take turns kneading it for what felt like forever. She'd make about 5 loaves every week and the house would smell great.
Please, Martha, just download the video of rye bread.
Is adjusting recipes from 2 to 1 loaf as easy as halving all ingredients?..
Can the recipe be cut in half to make just one loaf of the Multigrain bread. Has anyone tried that.
Yuumm
Nice bread 🥖
So detached from the average household and their budget.
Fantastic!!!!they all look beautiful and I can imagine how delicious they taste. Thank you Martha. You have touched the hearts of millions of people. Much love to you.
Where to purchase the big dough hook
Dam it, I forgot to add the butter! My first attempt at making rye bread. It’s cooking way to fast. 😱
Hymm I see you didn’t cut the tops before baking! ?
The mixer is noisy, please oil the mixer
I am allergic to egg what can I use.
I like your beautiful spacious kitchen. It feels great to bake! You're awesome darling!🥂
J’adore vos recettes . Vos pains sont parfaites , pas de bijoux pour faire ce genre de préparation, c’est très appréciable 👍👍👍👍
Bien amicalement de France .
Bise
Romain
You make the best breads ❤️
These all look delicious! I think I can even make them. Thanks so much for sharing!
Olá gostei muito, desta e de todas as suas receitas. Pode dizer-me de quantos litros e a marca da sua batedeira? Reparei que é grande o copo. Muito obrigada
Thank you Martha mem for showing bread recipe made my life much easier I bake at hme seeing all ur videos like eggless 🙏🏼❤️ god bless 💕
Bread Boss!!!
What if you don’t have a mixer.. how else to mix/ knead the dough
The best tools in your kitchen: your hands!!
Mix with hands is fine. Have a side bowl of flour nearby to apply lightly to hands if dough is sticky
very nice
Mashallah my favourite chef
I am both cheap and frugal with my heat bills. My kitchen is easily 65 or lower in the winter. Any suggestions for rising dough under these conditions. Am not too skilled at turning on oven for a few minutes to use as a proof box. Any suggestions?
When I proof my dough, I cover it with plastic wrapping in a bowl and I fill up some cold water in my glass pyrex small measuring cup. I heat the water in the microwave oven for about 2 minutes. That way, it gets humid and warm in the microwave oven. And I move the measuring cup on the corner and put my dough bowl. I leave it for about 45 min-1hour. It always rises very well. When it's colder weather, I remove the bowl and warm up the water again for 1 min and put the bowl back during proofing. It works great and it never fails.
@@VlogofAlien Sounds like a goid 0lan, but no microwave oven in this house. I have a toaster oven, could try the warm water trick with that. Stay tuned
@@nigelmarshallkenyonabbott8684 Sure. What I used to do before is putting the bowl on the electric hot pad and cover with any cloth on it. Or some people use styrofoam box.
You are a best teacher
❤️❤️❤️
How about sourdough?
Very useful and yummy
Can i use instant yeast instead of the active.
Yes, you can substitute active with instant however instant yeast is quicker to rise so you may want to adjust your baking times accordingly. It could be done approximately 15-20 minutes quicker.
Thank you
instant yeast does not need any kind of sugar. There's an excess of starch for it to munch on in the flour.
*Never* use a measuring or other spoon in the yeast and then in any other ingredient storage container without washing and drying it thoroughly first! *EVER.* You do not want what can result from doing this. It's better to use multiple teaspoons (actual teaspoons meant for eating off of) to get the yeast out. 3 teaspoons = 1 tablespoon. This way, you use a teaspoon for the yeast and then pop it in the sink for washing later, then you can move on as normal with the recipe. It's yeast. A minor difference in measures between a graduated 1 teaspoon measuring spoon, and a teaspoon meant for eating, won't be enough to cry about. Yeast is very forgiving if treated correctly, for both temperature, moisture, and feeding.
Also, it's bread, not a filo dough. Butter isn't absolutely necessary within the bread dough, but instead can be replaced with around 1/4 to 1/3 of a cup of Canola Oil (because it has no real flavor to it). This is far healthier than butter. If extra salt is necessary, that can be added to the 2nd batch of flour before adding it to the dough. The bread will end up either buttered, spread with mayonnaise or a house sauce, or perhaps have melted cheese on it, all of which will have more than enough salt for flavor. Only add whatever salt is necessary to control the yeast growth. Anyway, at least don't add both salt and salted butter to (any) dough, without considering all the mg of salt in each serving or sandwich (which will be at least 2 servings/exchanges of bread)! But the source of fat matters too. The lower the saturated fat in the fat source, the better! Also, it's not necessary to use butter on top of the baked loaves. Again, Canola Oil is just as effective and healthier. One other consideration is that if you use an oil instead of butter, for any step whole bread-making, your bread will be edible to more people. Try to find out what people's food allergies or other preferences are, if you know who you will be serving the bread to before you make it. If anyone is allergic to milk, using an oil in place of the butter will solve the problem with no loss to the quality of the bread whatsoever. With the proper overall sodium content in each bite, seriously, no one will notice the difference. At all.
Saltiness, sweetness, bitterness, and sourness are what sell people on foods. Get these down pat, and you can get away with all manner of culinary sins galore! Substitutions, as long as they are, say, one fat for another, or one carb for another, are pretty easy to cover *if* you get your basic tastes right.
If you want to skip the plastic wrap and have a microwave (medium or large size inside the chamber), you can use the non-running microwave as a place to rise your bread. I like to pre-heat mine with a cup of water for 1 or 2 minutes first. Once the dough is shaped and ready for the second rise, I pre-heat the microwave again, then leave the cup of hot water inside the chamber and stick the bread pan with the shaped dough in it, along side the cup of hot water! This works very nicely. If necessary, the cup of hot water can be removed for the second rise, so that two bread pans will fit and rise evenly.
Nobody can not touch her. She’s the Queen 💕