Here is all the measurements if you want to prep in advance. (1/4 cup warm water, 1 1/4 tsp yeast, 1 1/4 tsp sugar) (1 3/4 bread flour, 1 1/2 tsp salt, 1 cup water) (1 3/4 bread flour, 2 tbs unsalted butter)
Nice recipe! But it's important to mention to be careful with the flour if you want the best result. If adding to much flour the dough will be rough and the finished bread will come out dense and dry. To succeed with your bread always have in mind to rather add too little flour than too much before proving. And also have patience when it comes to proving the dough, don't watch the clock always watch the dough, you want it to have doubled in size no matter what the clock is telling you. And that's my tips for succeeding with your breads ☺️ Regards from Sweden ☺️
+Madeleine Åberg hey thanks for the tips! but, say I add about 3/4 of the amount of flour stated and started kneading with the mixer, when do I know I should start adding more flour/liquid or when would I know that I don't have to add thing more? Thanks!! (:
+Jayohlynn hi! :) to start with 3/4 or even 2/3 of the amount of flour sounds good. Let the mixer knead the dough for at least 5 minutes , 8 minutes is a good kneading time. Is it looks like a batter after 5 minutes you should gradually add more flour till the dough doesn't stick as much to the working bowl anymore. A sticky dough is okay before first proofing , after proofing the dough it will get more workable and elastic. And then after first proofing, if it still sticks a bit to much you can always add in the flour that is left. I hope you understand hehe ☺️😇
I loved the video, but even more than that, I really like your personality. You give the impression of being a humble, Easy going, and overall nice guy.
The recipe is perfect! You don't have to change a thing. I used all purpose flour and it came out great! Crunchy edges and soft middle, I highly recommend this recipe.
Need metric? If you're new go for about 64% hydration - that's in relation to the flour so 500g of flour 320g of water (that's 320 ml) Teaspoon of salt, good teaspoon of yeast and if it's instant or easy bake you don't need to hydrate** A tablespoon of oil or 25g of butter. If you've got a mixer put all the dry stuff in together, then add the water. If after a few minutes kneading it's still like flour soup and not coming away from the bowl then add a tiny bit more flour. The dough should be slightly tacky but should eventually pull away enough to leave the sides clean. THIS MIGHT TAKE TIME so knead for 5 minutes before making a decision. The dough in this recipe is too dry which is easy for beginners to use but won't get you nice fluffy bread. You think you made a good loaf following this recipe - wait until you stop taking baby steps. I'd get more tension into the dough after you knead it on the worktop later, stretch it away, fold turn so it's getting tight, tight, tight, then do the final shaping done here. Look for a channel like Bake with Jack, it'll really help. ** Yeast should be hydrated in plain water, ideally at around 37c / 98f. The common practice of adding sugar immediately actually kills a lot of the yeast through osmotic shock. It's like someone trying to wake you up by forcing doughnuts down your throat. Sometimes you're going to choke to death. You should let it sit for at least 5 minutes without adding anything and add it to your mix within about 15 minutes - if leaving for any period longer then stir in a spoon of flour... or sugar if you have to. You might say "Well it's always worked for me." and you'll get away with it, but that doesn't mean it's the best way. Yeast don't need sugar. They like it but they don't need it.
Dian Prasetyo depends on how many egg yolks you add in. one medium sized egg yolk should be fine. if the dough seem a little tough/dry i suggest you add more water or even try experimenting with the recipe by adding milk
True, I've used bread recipes without any sugar and they work just fine. My go to is a no knead recipe on the Food Wishes channel that uses only flour, water, yeast and salt. It's super easy; it just takes time, but so what? Also, you only need like 1/4 tsp of yeast. I've experimented and increased the yeast to 1/2 tsp and that seems to work a little better (a lighter loaf instead of a crusty flat one) but both ways are good.
Simon WoodburyForget What the hell are you talking about? My husband and daughter tell me if something isn't good. They pull no punches and I take no offence. Normal families are honest with each other over things as basic as a loaf of bread. If her hubby said it was good, it was probably good.
I made this bread today, and it turned out amazing! Top was maybe a bit too brown, but the crust on the sides and bottow was great. I really recommend this recipe.
In my experience after trying several white bread recipes this is one of the BEST. The only difference in this recipe that I experienced while using a digital temp monitor was the time differential for the baking time after the first 15 minutes at 425 degrees. The recipe video stated 40 plus minutes after the first 15 minutes but after lowering my oven temp to the recommended temp after 20 minutes my oven digital temp gauge beeped reaching an internal temp on the bread loaf of 190. The loaf of bread came out absolutely perfect and delicious.
My first time with this recipe 40 minutes was to long bread was done in probably 20 to 25 minutes I'm trying again now but will set time for half.ok so I did 425 for 12 minutes then 375 for 14 minutes temperature hit 193 internal and it came out perfectly
The high temperature and baking times given is what caused the dried out bread. Try baking at 350 until your temperature gauge reads 190 degrees F and you will have a perfectly baked bread. If you like a dry crust, then go for it the way he says.
I love your videos, you help me to be a better baker. I tripled the recipe and shared 2 loaves with people in need. I bake once a week and give free food to the needy. The recipe is wonderful! Than you so much!
A beautiful loaf of bread. I've been baking bread for 65 years. I was troubled when you mentioned baking your bread at 425F, then reducing the temperature to 375F for 40 minutes. It seemed that the crust was fairly dark. First I use unbleached all purpose flour because it is less expensive and I bake it at 350F for 30 to 35 minutes. A batch consists of 3 two pound sourdough loaves. The loaves are tipped out onto a baker's rack. A thump of a flick of a finger tells me that the bread is done
I made my first perfect bread loaf with your recipe today and I was so scared earlier to make breads .....now I am loving it thank u so much ur recipe is perrrrrfect to the t
Just found this video in October of 2021. Was gonna take up bread making at the start of the virus and it’s taken me this long to work up the motivation to attempt bread-making. Turned out the first successful one today with this recipe! Was a good recipe, so thank you. Made a modification to the temperature and went with 355 instead of the suggested 375 and baked for 40 mins. and it worked out well. Also, I learned, from another source, to scoop the flour into the measuring cup with a spoon as opposed to scooping the flour from the bag with the measuring cup. Apparently doing the later will pack the flour and result in a heavy loaf of bread. Hope this helps.
Worked first time! I particularly found the description of what to watch and listen for in the stad-up mixer to be useful. I almost missed the part where he says you have to invert the folded loaf before putting it in the pan. Also, let the loaf cool longer than you think... maybe 90 minutes.
This guy is awesome! I LOVE making bread, and I don’t use a mixer when I make mine. It’s extremely satisfying and you get to eat something delicious when you do it all well :)
Why do people see a recipe and immediately start posting what about this and what about that. If this bread isn't for you - move on and look for something you like better.
+Minne Man I know what you mean. Everyone seems to be "allergic" to everything these days. People will write, "I'm allergic to flour, yeast, salt, sugar, and water. Can I still make this bread?"
I've always thought that no one bread is perfect and sometimes you want something different. People shouldn't try to make everything all the same. This recipe looks like a really nice, soft bread
My mom and gram baked bread. I was silly and to busy to worry about making bread. Unfortunately I lost the time and never learned their recipe. What I would do to give a day to make the bread with them. The smell of baking bread and the taste will always be a memory unless I come across their recipe. The day of hurry up run in and grandma would slice of bread dough off to fry in crisp and homemade elderberry jelly and melted butter running down my hands while eating it. Oh man lesson learned or honestly not learned. Spend that time with grandma and mom now:(. Times is precious and taken for granted.
This recipe is a must-try! I aced it on the first attempt even though I don't know much about cooking. This recipe makes a great moist, airy and light bread with a crispy crust! Thank you so much!
I just made this now following the recipe but I don't have a stand mixer so I just used my oiled hands. My wrists are dead but it still worked great! It's super good.
Alvern Alveigr it looked like a giant crouton. Usually if it’s soft and tender in the inside the slice will gently fall or fold. His stood straight up.
Perfection! No matter what, I always do some of the kneading by hand, because I want to know just how my dough is feeling... Kneading is my fav part of baking bread..
Ralien mind You can use the same recipe, but switch out half the bread flour for whole wheat flour. If You want a 100% whole wheat bread, you'll need a different recipe for that.
I'm so glad you posted this video. It was my second time for yeast dough and the first time was actually a desaster. But with your video these second time was great. It really worked and my dough became bigger and bigger. Now my bread is still in progress. I still need to bake it and I hope that it's going to taste as good as yours looks like. Thank you so much !
Making bread is more of an art than a science. Since you posted this 5 years ago I assume you've gotten better! :-) My go to recipe is a no knead loaf on the Food Wishes channel that uses only water, yeast, salt and flour. So easy and so good!
Elizabeth Giannantonio I have a Betty Crocker recipe that tells me to bake it at 425 degrees for 20-30 minutes...maybe try that? I would be too nervous to reduce the heat and make it as long as he said. None of my other recipes call for that.
Elizabeth Giannantonio the recommended cooking temp and time was way off. I just made this at 375 until the top was a lovely deep brown. There are so many variables. A glass pan vs metal pan. A preheated oven vs a cold oven. I go by smell, and a hollow sound when rapped on crust to know it is done. My loaf came out yummy. Cooking time was WAY less than he recommended, 30 to 40 min max.
It's not you, it's the recipe. This is the most hideous lifeless loaf of bread I have ever seen. Second rise (pan proofing) the dough didn't double in size, loaf didn't rise when he baked it at all and to top it all off, he slightly burnt it. Yes, dough looks nice and smooth but that does not mean anything. Can't believe he's even showcasing his end product.
I made this bread probably a hundred times). I only had to modify temperature and bake it at 375 F for exactly 24 minutes. And it’s always perfect. The recipe so versatile you can do whatever you want with it! I add honey there too.
The crust is dark. However the insides of the bread is soft. To prevent the crust turning too brown, place a foil over it when it has turned golden brown and continue baking.
1. Dissolve 1.5 teaspoons active dry yeast in a quarter of a cup of warm water. 2. Add 1.5 teaspoons sugar, and mix. Let sit for about five minutes, or until it is creamy. 3. In a stand mixer with a hook, add 1.75 cups bread flour, 1.5 teaspoons salt, and 1 cup of warm water. 4. Mix on medium until it comes together. 5. Add the yeast to the sand mixer. 6. Add an additional 1.75 cups flour. 7. Mix an additional 5 minutes, or until a cohesive dough forms. 8. Add 2 tb butter, one tb at a time. 9. Mix and additional few minutes, or until the dough comes back together. 10. Lightly flour a work surface. 11. Knead the dough for a few minutes, or until the dough is smooth and elastic 12. Roll the dough into a ball 13. Place in a buttered bowl, and roll the bowl to coat in butter. 14. Place a sheet of plastic wrap that has been sprayed with nonstick cooking spray. 15. Place in a warm place for about 45 minutes, or until it has doubled in size. 16. Lightly flour a work surface and hands. 17. Put the dough on to the work surface, and lightly pat out the air, forming a 7 inch square. 18. Fold like a tri fold poster, and pinch the seams 19. Roll the seam to the top, and fold up the sides 20. Place into a well buttered 8.5*4.5 inch loaf pan, placing the seam on the bottom. 21. Let rise 50 minutes, until the dough has doubled in size. 22. Bake at 425 for 15 minutes. 23. Reduce to 375 for 40-45 minutes a. Internal temperature should be 190. 24. Remove from the pan, and brush with butter.
I am a beginner, I have made bread before. What I have learn from you, if I am going to do a recipe, it needs precision in amounts and time. I still fail on both...but I have done some of your recipes and my family loves them. Next, I will make the cheese cake. Although your recipe and Martha's differe in one ingriedient: flour. Thank you for being the way you are,
I made this today. Only substitutes I used were all purpose flour and salted butter instead of bread flour and unsalted butter because I wouldn't go to the store with the coronavirus. However, It came out delicious. We will be making much much more of it.
I made this with regular all purpose flour and instant dry yeast, without mixer, and they are perfect, so delicious! I didn't use all of the second 1+3/4cup of flour because with one was already getting more dry and it felt enough. Will definetely do it again!
@Molly Batson I also did this recipe by hand and used all purpose flour I followed his exact measurements and it came out fine just use extra flour when needed to kneed the dough
I think It kind of depends on the dough composition. I saw a white bread recipe that called for putting it in a cold oven then turning it on to 375 and cooking for 25 minutes. (the reason for starting with a cold oven was to let the dough rise a bit more). I thought it wouldn't be enough time but the loaves turned out great - fluffy and soft, with just the right crust.
your bread is over baked and looks very dry. Ive baked homemade bread for years and also was a head baker for a very popular restaurant. I can tell you that for one , dough has to rise twice, after the second rising , then its ready to bake, but wow your temp is way way to high thats why your bread looks next to burnt. All purpose flour works wonderfully !!
Harphoney It always amazes how many self proclaimed experts troll and judge everyone else. If you don't happen to like the bread then don't bake it. It's that simple. Either that or I suggest you post your own videos and the rest of us will see just how perfect you are.
It amazes me at how you can tell so much about this bread just by looking at a picture. The other day I baked a loaf of bread and fell asleep while it was baking. It was dark and essentially a brick but I broke it open just to see what happened to the inside. It was a little dry but still delicious. We fed it to the birds. I think they liked it.
Gluten is good for you, it's 100% natural grain. Gluten free, they simply remove Gluten and replace it with animal fats or processed sugar. Gluten free is terrible for your health (diabetes).
Katrina Ordonez only 0.3% of the population have celiac disease- most of whom have a very mild form, yet gluten free is a billion dollar industry. An industry that's being promoted by celebrities who have signed multi million dollar endorsement deals. Gluten free is the new tobacco industry.
Bread flour is almost impossible to find here in Danmark unless you own a bakery lol. They do sell high gluten all purpose flour here though, would that be ok to use in place of bread flour?
Does that make his bread taste different? Does that mean following his recipe will make you want to sleep with men? Why do you care? You can learn from anybody if you don't get distracted by looking for reasons to distrust them. I'm sure even you could teach us some unique skill you have, if you can keep your nose out of everyone else's sex life long enough.
The microwave or the oven with a pan of warm water on the bottom will work. Keep it covered and make sure to give it a slight coating of oil, butter or spray. Do you have a warmer room?
![[Part 1] รักมาไม่ทันตั้งตัว❤ หนุ่มสาวโสดถูกจับมาแต่งงานกันกะทันหัน แถมเธอยังเป็นหัวหน้าของเขา?!](http://i.ytimg.com/vi/y2pOOMkuFI0/mqdefault.jpg)
Here is all the measurements if you want to prep in advance.
(1/4 cup warm water, 1 1/4 tsp yeast, 1 1/4 tsp sugar)
(1 3/4 bread flour, 1 1/2 tsp salt, 1 cup water)
(1 3/4 bread flour, 2 tbs unsalted butter)
was scrolling comments for this, thank you thank u
Thank you for the measurements ..
Can I replace the butter with oil?
@@1313Sylvana I wouldn't but yeah I'm sure you can.
Thank you
This person literally knows the science behind each of the actions ... impressive
That's why making it over complicated 😃
Good grammar too
Nice recipe! But it's important to mention to be careful with the flour if you want the best result. If adding to much flour the dough will be rough and the finished bread will come out dense and dry. To succeed with your bread always have in mind to rather add too little flour than too much before proving. And also have patience when it comes to proving the dough, don't watch the clock always watch the dough, you want it to have doubled in size no matter what the clock is telling you. And that's my tips for succeeding with your breads ☺️ Regards from Sweden ☺️
+Madeleine Åberg hey thanks for the tips! but, say I add about 3/4 of the amount of flour stated and started kneading with the mixer, when do I know I should start adding more flour/liquid or when would I know that I don't have to add thing more? Thanks!! (:
+Jayohlynn hi! :) to start with 3/4 or even 2/3 of the amount of flour sounds good. Let the mixer knead the dough for at least 5 minutes , 8 minutes is a good kneading time. Is it looks like a batter after 5 minutes you should gradually add more flour till the dough doesn't stick as much to the working bowl anymore. A sticky dough is okay before first proofing , after proofing the dough it will get more workable and elastic. And then after first proofing, if it still sticks a bit to much you can always add in the flour that is left. I hope you understand hehe ☺️😇
I see! I guess practice makes perfect haha 😁What you said was really clear and helpful, thank you! (:💕
Madeleine Åberg I see! I guess practice makes perfect haha 😁What you said was really clear and helpful, thank you! (:💕
+Jayohlynn i'm glad to help! You're welcome ☺️
I loved the video, but even more than that, I really like your personality. You give the impression of being a humble, Easy going, and overall nice guy.
Please watch my videos. I think you'll like them 😊. But I have to warn you. I'm not very humble 🤣🤣🤣🤣🤣
th-cam.com/video/b9ltK78IClc/w-d-xo.html
The recipe is perfect! You don't have to change a thing. I used all purpose flour and it came out great! Crunchy edges and soft middle, I highly recommend this recipe.
Need metric? If you're new go for about 64% hydration - that's in relation to the flour so
500g of flour
320g of water (that's 320 ml)
Teaspoon of salt, good teaspoon of yeast and if it's instant or easy bake you don't need to hydrate**
A tablespoon of oil or 25g of butter.
If you've got a mixer put all the dry stuff in together, then add the water. If after a few minutes kneading it's still like flour soup and not coming away from the bowl then add a tiny bit more flour. The dough should be slightly tacky but should eventually pull away enough to leave the sides clean. THIS MIGHT TAKE TIME so knead for 5 minutes before making a decision. The dough in this recipe is too dry which is easy for beginners to use but won't get you nice fluffy bread. You think you made a good loaf following this recipe - wait until you stop taking baby steps.
I'd get more tension into the dough after you knead it on the worktop later, stretch it away, fold turn so it's getting tight, tight, tight, then do the final shaping done here.
Look for a channel like Bake with Jack, it'll really help.
** Yeast should be hydrated in plain water, ideally at around 37c / 98f. The common practice of adding sugar immediately actually kills a lot of the yeast through osmotic shock. It's like someone trying to wake you up by forcing doughnuts down your throat. Sometimes you're going to choke to death. You should let it sit for at least 5 minutes without adding anything and add it to your mix within about 15 minutes - if leaving for any period longer then stir in a spoon of flour... or sugar if you have to. You might say "Well it's always worked for me." and you'll get away with it, but that doesn't mean it's the best way. Yeast don't need sugar. They like it but they don't need it.
How much of water for 250 gram of flour ? 🙁
@@shahana1612 160g! just divide everything else by 2
What if I only use 250 grams of water but I use more yellow egg?
Dian Prasetyo depends on how many egg yolks you add in. one medium sized egg yolk should be fine. if the dough seem a little tough/dry i suggest you add more water or even try experimenting with the recipe by adding milk
True, I've used bread recipes without any sugar and they work just fine. My go to is a no knead recipe on the Food Wishes channel that uses only flour, water, yeast and salt. It's super easy; it just takes time, but so what? Also, you only need like 1/4 tsp of yeast. I've experimented and increased the yeast to 1/2 tsp and that seems to work a little better (a lighter loaf instead of a crusty flat one) but both ways are good.
I did this today using an all purpose flour and instant yeast. It turned out well. My husband loved it! Thank you for sharing this recipe. 👍🏻🍞
Kristianne Anvi Marie Caayao well good try
Simon WoodburyForget What the hell are you talking about? My husband and daughter tell me if something isn't good. They pull no punches and I take no offence. Normal families are honest with each other over things as basic as a loaf of bread. If her hubby said it was good, it was probably good.
Kristianne Anvi Marie Caayao p
Hi can u pls tell the ingredients in grams please. Thanks
@@SimonWoodburyForget nah not really my brother is honest sometimes he don't really like my bake but he often like my cake
Shoutout to all the people watching this in 2020 when the coronavirus hoarders bought all the damn bread at the store!
Lmao thats exactly why I bought flour and yeast. There was no more bread!!
The flour and yeast started selling out last week.
If your store is out of yeast, make sourdough bread! It's not like you don't have the time!
@@jacobbelanger2648 bruh...I never even thought of that for some reason
Omg thanks
I like the way he explains instructions. He makes bread making look so easy. Thanks!😋
the dough looks so perfect
it's giving me the chills
Amy Lu
Sorry Amy, I think he likes the boys, thats me!!!
I made this bread today, and it turned out amazing! Top was maybe a bit too brown, but the crust on the sides and bottow was great. I really recommend this recipe.
In my experience after trying several white bread recipes this is one of the BEST. The only difference in this recipe that I experienced while using a digital temp monitor was the time differential for the baking time after the first 15 minutes at 425 degrees. The recipe video stated 40 plus minutes after the first 15 minutes but after lowering my oven temp to the recommended temp after 20 minutes my oven digital temp gauge beeped reaching an internal temp on the bread loaf of 190. The loaf of bread came out absolutely perfect and delicious.
Is it soft on the inside? Because when he sliced the bread, it looked hard.
Nice review. This is one of the best reviews I have read here.
My first time with this recipe 40 minutes was to long bread was done in probably 20 to 25 minutes I'm trying again now but will set time for half.ok so I did 425 for 12 minutes then 375 for 14 minutes temperature hit 193 internal and it came out perfectly
@@justsaying833 Hi, I would like to know what type of mold you use to prepare the recipe?
@@vicentebchacon I use a standard Pyrex bread mold and an aluminium bread mold.
The high temperature and baking times given is what caused the dried out bread. Try baking at 350 until your temperature gauge reads 190 degrees F and you will have a perfectly baked bread. If you like a dry crust, then go for it the way he says.
Yes I thought the bread looked dry also when he was cutting it. Thank you!
Came back to say although your link was broken, someone was kind enough to post the ingredients in the comments. Bread came out so perfectly!
“You’re going to have to go out and get some fresh yeast” laughs/cries in 2020.
had the same thought here... LOL
Maybe you can try this recipe
th-cam.com/video/b9ltK78IClc/w-d-xo.html
This is likely the worst video for making bread that I have seen. 🤣
I love your videos, you help me to be a better baker. I tripled the recipe and shared 2 loaves with people in need. I bake once a week and give free food to the needy. The recipe is wonderful! Than you so much!
A beautiful loaf of bread. I've been baking bread for 65 years. I was troubled when you mentioned baking your bread at 425F, then reducing the temperature to 375F for 40 minutes. It seemed that the crust was fairly dark.
First I use unbleached all purpose flour because it is less expensive and I bake it at 350F for 30 to 35 minutes. A batch consists of 3 two pound sourdough loaves. The loaves are tipped out onto a baker's rack. A thump of a flick of a finger tells me that the bread is done
But this is not a sour dough bread.
You can make a foil tent over the loaf to keep it from becoming overly brown.
Sourdough is going to cook very differently than an enriched white loaf.
I made my first perfect bread loaf with your recipe today and I was so scared earlier to make breads .....now I am loving it thank u so much ur recipe is perrrrrfect to the t
Wasn’t it dry? cuz it looks really dry from the vid. And did you do exactly the same as the vid?
Vyan Rahman I added a little bit more water to adjust consistency
Tried this tonight! So delicious, thank you!
This is the best bread teaching ever, clear explained each step, teacher is cute too.
Your Mama must be proud..😉 Thank you for this so easy bread recipe
I don't think so - he is a homosexual! And his bread is dry and hard.
I have tried so many different different recipes it never works with ur recipe it works in my 1st try
Thank you so much 😊😊
I love making bread !
I made the bread twice and it turned out great! This is unlike those critics that criticize without doing anything but viewing a video.
Your recipe was very nice, I do have a question, Seemed a high temp & 60 min cook time seemed so long, but it looked great, why so long on cook time?
wow , 5 years ago , may i know how are you doing ? did you survive the corona virus ?
Just found this video in October of 2021. Was gonna take up bread making at the start of the virus and it’s taken me this long to work up the motivation to attempt bread-making. Turned out the first successful one today with this recipe! Was a good recipe, so thank you. Made a modification to the temperature and went with 355 instead of the suggested 375 and baked for 40 mins. and it worked out well. Also, I learned, from another source, to scoop the flour into the measuring cup with a spoon as opposed to scooping the flour from the bag with the measuring cup. Apparently doing the later will pack the flour and result in a heavy loaf of bread. Hope this helps.
Who's here because of the stupid virus and cant find bread anywhere?
Omg meee 🤦🏽♀️
Lucid Visions did you have to sift the flour?
Bored with the quarantine,😁,soon I will take over the kitchen,super dady
@@fatmakhaled3328 100%
Me😑😑
This is great! Thank you for your demonstration on how to make bread.
Yeast is such a prima donna. If it's a little cold, she won't work but if it's too hot she up and dies.
Worked first time! I particularly found the description of what to watch and listen for in the stad-up mixer to be useful. I almost missed the part where he says you have to invert the folded loaf before putting it in the pan. Also, let the loaf cool longer than you think... maybe 90 minutes.
Runescape taught me differently...
Woody Fruity omg yes! like do this and that and you're done.
Woody Fruity and me lol
Kristy Travis
Hah. well done. I spit my wine thru my nose.
Woody Fruit
Made this yesterday and it turned out great...every one loved it. will be making it more...thanks for a great recipe
excellent tutorial. wishing u Happy New Year.
I've made this several times and it comes out better and better. Thank you.
Thomas joseph is the. Best!!!!
Bread also looks handsome😂
You’re the best teacher on TH-cam! Thank you chef !
I wanted to reach in and knead that beautiful dough so much! Gorgeous.
This guy is awesome! I LOVE making bread, and I don’t use a mixer when I make mine. It’s extremely satisfying and you get to eat something delicious when you do it all well :)
Why do people see a recipe and immediately start posting what about this and what about that. If this bread isn't for you - move on and look for something you like better.
+Minne Man I know what you mean. Everyone seems to be "allergic" to everything these days. People will write, "I'm allergic to flour, yeast, salt, sugar, and water. Can I still make this bread?"
I've always thought that no one bread is perfect and sometimes you want something different. People shouldn't try to make everything all the same. This recipe looks like a really nice, soft bread
Juss Sayin Q
Juss Sayin yeah but it's like their opinion man.
I can't eat this
My mom and gram baked bread. I was silly and to busy to worry about making bread. Unfortunately I lost the time and never learned their recipe. What I would do to give a day to make the bread with them. The smell of baking bread and the taste will always be a memory unless I come across their recipe. The day of hurry up run in and grandma would slice of bread dough off to fry in crisp and homemade elderberry jelly and melted butter running down my hands while eating it. Oh man lesson learned or honestly not learned. Spend that time with grandma and mom now:(. Times is precious and taken for granted.
Hi !Can you make a video about the differences of types of flour? :) love your videos btw ,especially those "science behind" :) xx
This recipe is a must-try! I aced it on the first attempt even though I don't know much about cooking. This recipe makes a great moist, airy and light bread with a crispy crust! Thank you so much!
Yup, it worked out beautifully for me on the first try as well! I will probably only make this bread from now on.
Never in my life have I wanted to be a ball of dough so much.
😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Right...
Hahaha your funny😁😉😋😆😆😆😆😆😆😆😆😆😆
Do you not like the color of your skin?
😂
Really enjoyed watching your class. You are an excellent instructor. Thank you very much.
Great demo. I like your style Thomas Joseph. Handsome and he bakes ... he's a keeper. :o)
Yeah...He'll make some other queer very happy some day.
I just made this now following the recipe but I don't have a stand mixer so I just used my oiled hands. My wrists are dead but it still worked great! It's super good.
And with all those explanations, the bread came out overbaked and dry.
Alvern Alveigr it looked like a giant crouton. Usually if it’s soft and tender in the inside the slice will gently fall or fold. His stood straight up.
Perfection! No matter what, I always do some of the kneading by hand, because I want to know just how my dough is feeling... Kneading is my fav part of baking bread..
my dough is always sticky and sticks to the board and my hands. I'm guessing there is too much water or do I need to let it in the stand mixer longer?
That bread looks dry
Gh ost go ahead and add a bit of more butter
tenhush Beats so by
tenhush you don't know much about bread do you?
Like your humor.
my thought exactly
Wow, nice work on the slicing, I can never slice my home baked bread loaves that perfectly.
What is the difference between active dry yeast and instant dry yeast? Is it the same thing?! Thanks! :)
for active dry yeast, before using you have to put it in warm water or milk for 10-15mins, but instant yeast doesn't need to do that
Hanah Kelley thank you!!! :)
I've watched tons of bread making videos & noone EVER told me to spay oil on the plastic wrap! ...that solves that problem! Genius. ❤ 🍞
What about whole wheat bread ?
Hi!
Yeah
Ralien mind I think you just use a different type of flour
Simon WoodburyForget iloo
Ralien mind You can use the same recipe, but switch out half the bread flour for whole wheat flour. If You want a 100% whole wheat bread, you'll need a different recipe for that.
I'm so glad you posted this video. It was my second time for yeast dough and the first time was actually a desaster. But with your video these second time was great. It really worked and my dough became bigger and bigger. Now my bread is still in progress. I still need to bake it and I hope that it's going to taste as good as yours looks like. Thank you so much !
Making bread is more of an art than a science. Since you posted this 5 years ago I assume you've gotten better! :-) My go to recipe is a no knead loaf on the Food Wishes channel that uses only water, yeast, salt and flour. So easy and so good!
@@OwenGilmoreOG Hi, I would like to know what type of mold you use to prepare the recipe?
I followed the recipe exactly and it came out like a rock! I could kill someone with this thing 😩
Elizabeth Giannantonio I have a Betty Crocker recipe that tells me to bake it at 425 degrees for 20-30 minutes...maybe try that? I would be too nervous to reduce the heat and make it as long as he said. None of my other recipes call for that.
Mine as well
Elizabeth Giannantonio the recommended cooking temp and time was way off. I just made this at 375 until the top was a lovely deep brown. There are so many variables. A glass pan vs metal pan. A preheated oven vs a cold oven. I go by smell, and a hollow sound when rapped on crust to know it is done. My loaf came out yummy. Cooking time was WAY less than he recommended, 30 to 40 min max.
In the video itself when he's slicing it's look hard😂
It's not you, it's the recipe. This is the most hideous lifeless loaf of bread I have ever seen. Second rise (pan proofing) the dough didn't double in size, loaf didn't rise when he baked it at all and to top it all off, he slightly burnt it. Yes, dough looks nice and smooth but that does not mean anything. Can't believe he's even showcasing his end product.
I made this bread probably a hundred times). I only had to modify temperature and bake it at 375 F for exactly 24 minutes. And it’s always perfect. The recipe so versatile you can do whatever you want with it! I add honey there too.
the bread looked overbaked. the crust was very dark and the bread looked dry.
for you
daveheel
The crust is dark. However the insides of the bread is soft. To prevent the crust turning too brown, place a foil over it when it has turned golden brown and continue baking.
vee dub ho
1. Dissolve 1.5 teaspoons active dry yeast in a quarter of a cup of warm water.
2. Add 1.5 teaspoons sugar, and mix. Let sit for about five minutes, or until it is creamy.
3. In a stand mixer with a hook, add 1.75 cups bread flour, 1.5 teaspoons salt, and 1 cup of warm water.
4. Mix on medium until it comes together.
5. Add the yeast to the sand mixer.
6. Add an additional 1.75 cups flour.
7. Mix an additional 5 minutes, or until a cohesive dough forms.
8. Add 2 tb butter, one tb at a time.
9. Mix and additional few minutes, or until the dough comes back together.
10. Lightly flour a work surface.
11. Knead the dough for a few minutes, or until the dough is smooth and elastic
12. Roll the dough into a ball
13. Place in a buttered bowl, and roll the bowl to coat in butter.
14. Place a sheet of plastic wrap that has been sprayed with nonstick cooking spray.
15. Place in a warm place for about 45 minutes, or until it has doubled in size.
16. Lightly flour a work surface and hands.
17. Put the dough on to the work surface, and lightly pat out the air, forming a 7 inch square.
18. Fold like a tri fold poster, and pinch the seams
19. Roll the seam to the top, and fold up the sides
20. Place into a well buttered 8.5*4.5 inch loaf pan, placing the seam on the bottom.
21. Let rise 50 minutes, until the dough has doubled in size.
22. Bake at 425 for 15 minutes.
23. Reduce to 375 for 40-45 minutes
a. Internal temperature should be 190.
24. Remove from the pan, and brush with butter.
You're a hero
I want Joseph to be my best friend and have baking dates
Same 😭
Adriana Flores i
Adriana Flores
I think his video on baking dates is in his series on deserts!
Yuck no
I am a beginner, I have made bread before. What I have learn from you, if I am going to do a recipe, it needs precision in amounts and time. I still fail on both...but I have done some of your recipes and my family loves them. Next, I will make the cheese cake. Although your recipe and Martha's differe in one ingriedient: flour. Thank you for being the way you are,
you.... you use a thermometer to check if your breads done?
brightsausa
Yes, bread should be approx 200 degrees when fully baked
well I was shocked all these appliances makes me feel inferior
the dough looks so...so perfect
That bread looks rock hard
I noticed that too. He over baked the bread, dried it out. It should be baked at 350 F for about 30 to 35 minutes max
I made this today. Only substitutes I used were all purpose flour and salted butter instead of bread flour and unsalted butter because I wouldn't go to the store with the coronavirus. However, It came out delicious. We will be making much much more of it.
I think he cooked this way to long. He had to saw his way through that last piece especially. Some good information otherwise!
I made this with regular all purpose flour and instant dry yeast, without mixer, and they are perfect, so delicious! I didn't use all of the second 1+3/4cup of flour because with one was already getting more dry and it felt enough. Will definetely do it again!
Since we can’t read the recipe. Do I understand correctly on the measurements of the bread flour! 1 and 3/4 cups?
@Molly Batson I also did this recipe by hand and used all purpose flour I followed his exact measurements and it came out fine just use extra flour when needed to kneed the dough
@@auroradera2862 , thank you for your reply. I was confused on his measurements. Clearly understand with your ladies help it’s 1 3/4 cup
@Molly Batson yea its 1 cup and 3/4 cups and then another 1 cup and 3/4 cup
Hi, I would like to know what type of mold you use to prepare the recipe?
Your bake time confuses me. Most recipes say 30 minutes at 350 F.
Well his is different, his is also probably the best looking i've seen
I think It kind of depends on the dough composition. I saw a white bread recipe that called for putting it in a cold oven then turning it on to 375 and cooking for 25 minutes. (the reason for starting with a cold oven was to let the dough rise a bit more). I thought it wouldn't be enough time but the loaves turned out great - fluffy and soft, with just the right crust.
Just tried this for white bread for the second time, and my bread came out perfect, I CAN’T believe I made this, Thanks for this video...
re: baking time. You're way off, my friend. Maybe 40 mins. TOTAL time, not 15 PLUS 45!
R L Johns Don't be a critic UNLESS you tried it. I found the bread to be way better than store bought. Made it a few times from this video.
I really love watching this guy videos. Wondering myself if he has his own channel to follow him.
I never use bread flour when I'm making bread lmao
Outstanding tutorial. This was very nicely done.
your bread is over baked and looks very dry. Ive baked homemade bread for years and also was a head baker for a very popular restaurant. I can tell you that for one , dough has to rise twice, after the second rising , then its ready to bake, but wow your temp is way way to high thats why your bread looks next to burnt. All purpose flour works wonderfully !!
So true... but some like very brown crust..."roasted bread" but his recipe and demo before baking was nice
yes the video was nice, to me his bread just reminded me of bought bread lol.
Harphoney It always amazes how many self proclaimed experts troll and judge everyone else. If you don't happen to like the bread then don't bake it. It's that simple. Either that or I suggest you post your own videos and the rest of us will see just how perfect you are.
It amazes me at how you can tell so much about this bread just by looking at a picture. The other day I baked a loaf of bread and fell asleep while it was baking. It was dark and essentially a brick but I broke it open just to see what happened to the inside. It was a little dry but still delicious. We fed it to the birds. I think they liked it.
u are absolutely correct it really looks dry
so am from algerian and i love you chef
Looks very overbaked and dry.
I just made it and it was absolutely delicious! Thank you.
Can you show us how to make gluten free bread?
Gluten is good for you, it's 100% natural grain. Gluten free, they simply remove Gluten and replace it with animal fats or processed sugar. Gluten free is terrible for your health (diabetes).
+Robert Porter you know what else is terrible for your health??? gluten intolerance
Katrina Ordonez Gluten intolerance won't destroy your kidneys, sugar will!
+Robert Porter celiac disease can cause anemia, osteoporosis, infertility, lactose intolerance, intestinal cancer, and seizures, just to name a few
Katrina Ordonez only 0.3% of the population have celiac disease- most of whom have a very mild form, yet gluten free is a billion dollar industry. An industry that's being promoted by celebrities who have signed multi million dollar endorsement deals. Gluten free is the new tobacco industry.
This recipe made the best loaf of bread I have Ever made
HE SOUNDS SO NASALLY. ITS KILLING ME.
Bread flour is almost impossible to find here in Danmark unless you own a bakery lol. They do sell high gluten all purpose flour here though, would that be ok to use in place of bread flour?
over cooked..Top is too brown.. Bread is probably dry.
this is an amazing recipe !! I just tried it and can't be happier with the result !! so yummy
I prefere pagan salt trollolol
whatta great teacher he is!
are you breathing???
I was thinking that too ,he talks so fast
Hi Becca..its really fun watching your video..you just made me smile.. thanks, im gonna try it..
I think this guy is a homosexual
Does that make his bread taste different? Does that mean following his recipe will make you want to sleep with men? Why do you care? You can learn from anybody if you don't get distracted by looking for reasons to distrust them. I'm sure even you could teach us some unique skill you have, if you can keep your nose out of everyone else's sex life long enough.
Jimi Hendrix so?
Definitely, his looks, sound, and the effeminate way he moves his hands.
Is that a problem for you. If he likes wine better than beer, is that a problem also?
i made it and it's so good
Which oven mode do you use? Bottom, top, or both? (Not grill, I have oven heater up and down the oven).
Thanks!
I like the color and the density of the bread.
Thank you Marthan.
Yo a quick perfect teacher, I liked yr art
Thanks thomas for your wonderful receipe.
Thank you I love your video. Is it possible to make this recipe by hand without a machine?
I have never used a machine.
Tom, you are a great teacher!
my daughter
loves making it
This is so beautiful. Any tips on how to proof bread properly if your kitchen is too cold?
The microwave or the oven with a pan of warm water on the bottom will work. Keep it covered and make sure to give it a slight coating of oil, butter or spray. Do you have a warmer room?
U were very informative, thank u!
Thank you for your time and for the recipe! God bless.
Thank you very much! This video was very informative!