After being mislead watching a bunch of videos claiming "quick"/"fast" preparation only to learn that dough prep was 8-12 hours, such a difference to find an honest claim. Thanks very much for that.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
@@JohnKirkwoodProFoodHomemade Please try to Demonstrate Bread with Black Olives and Healthy version. Please try to make bread with Almond flour and Almond biscuits too . Thanks 🇩🇪
I made a few adjustments that improved this recipe in terms of texture in my opinion. I doubled the butter quantity and added 2 teaspoons of vital wheat gluten.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
John, you've done it again. I made this bread today. Under two hours and it came out perfectly. Not even a hole in the middle and delicious - even with my oven problem. No more spending $5.00 for a loaf of bread for me. Thank you so much!!
I made this today and another winner, John! I did cheat a little and made a poolish last night. Ended up being the best white loaf I've made yet. Super fluffy and flavourful. Thanks again for your great recipes and instructions.
Thanks! We really enjoy this bread. We don't buy bread anymore. My husband, Bobby, does a great job following your instructions. He's been trying for years to make bread and hasn't been able to master it until he found your channel. Thanks!
Thank you so much for your incredibly kind "$ SUPER THANKS" Wendi. Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I'm so pleased Bobby is enjoying baking in the kitchen. I will give you and Bobby shout-out and name splash on my very next video, thanks again my friend. John.
I baked my first loaf a couple days ago. I'm completely hooked. I'm in the middle of a low carb/ no carb journey but I think I'm going to choose joy instead. Such a wonderful thing to make a fresh loaf of bread.
Thank you PIT, and thanks for watching my friend. Here is my latest homemade Bread recipe. Jalapeño Chilli Loaf profoodhomemade.com/jalapeno-chilli-loaf/
I just love how you introduce yourself as a cook not a chef. Tells the exact story, and recipes I can relate to. I have all your books as well and they are fantastic. Please keep this up.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Your videos have got me baking my own bread every week. I have learned so much from you. Thank you for being a wonderful teacher. Happy New Year to you and your family 🌟
My daughter and I made this today. We had the time, so we added an additional 30 minute proof. Delicious! Thank you John. Everything we have made with your direction has been delicious. Thank you!!
Mr. Kirkwood, I have told you before that I love watching your videos because, you don't shout and you don't play loud music, amongst your many attributes. It's so obnoxious when someone makes an instructional video and, for whatever reason, they shout the entire time, no matter what volume one plays their video, they are still shouting. And it is equally obnoxious when the music is so loud that the instructors voice is barely audible. Your voice is so pleasant and your instructions are so clear that I am inspired to put on my apron and get some bread therapy going in my own kitchen. Thank you so much for sharing all your knowledge and expertise in all things culinary. You make cooking so enjoyable! God bless you and yours!
Made this bread this morning with a 50-50 mix of spelt flour and whole wheat spelt flour. The best bread I've ever baked! Thank you very much for this fantastic recipe!
Oh Bother!!! I didn't think anyone would notice 😉👍😂. Thanks for watching my friend. Here is my latest cake video recipe, Banana Muffins profoodhomemade.com/banana-muffins/
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/toad-in-the-hole/
Tchau! From your Canadians fans! I ran out of bread and even though we have your books, this recipe was great for a short time loaf! Thanks again John ;)
Your channel has helped me out so much. With the way food prices are getting here in America Ive been learning more cooking from scratch and your bread videos are my absolute favorite. Thank you for your time and I hope you have a wonderful day.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
I just made this! I only had standard plain flour, my yeast was out of date and I used low sodium salt. But it still turned out amazing! First time I'd used the dough hook on my mixer too.
Oh my goodness, now I am salivating and want a freshly baked loaf of bread all to myself, (which I will surely bake soon). I can even smell it!!! I come from a large French Canadian family of 9 children, raised on a farm, where my mom baked all her bread, amongst many other delicious food I still fondly remember and now bake myself. I am now 75 and have enjoyed baking and cooking since I was 10 and helping mom in the very busy wood stove farm kitchen. As always, thank you for all the absolutely delicious food and recipes. A sincere Happy New Year to you as well.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Made this today and it worked perfectly. I did do the third rise as time was not an issue. Easily as light and fluffy as bakery bread. Problem is it don’t last long due to visitors coming to test by bread making skills 😊
Fantastic John! I'm pleased you gave it a try my friend and it turned out well. Here is my latest video recipe. Air Fryer Crusty Loaf profoodhomemade.com/air-fryer-crusty-loaf/
I've had a few loaf disasters recently and had lost a little of my baking confidence. Tried this and it's easily the best loaf I've ever baked thanks to John. Don't skip the final 3 minutes to crisp up the crust a little.
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake. Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/
Wow,John! I really thought you were going to cut the tip of your thumb off. 😂 I tried this loaf anout a year ago and liked it. I'm recovering from a nasty illness acquired at Hogmanay in Edinburgh and had promised my wife a sandwich loaf by noon today. I forgot, but Olive the Cat awakened me at 4:45 AM and I remembered this recipe. She likes a square sandwich so I added another rise and baked the loaf in a lidded Pulman pan. You saved the day, mate! It has been cooling since 7:30 AM (9:21 now) looks and smells great!. Thank you! Yours, Bill in Maryland.
Mr. Kirkwood, once again another great recipe. You remind me so much of my grandfather and I mean No offense in that. He was a phenomenal wood worker, he taught me a lot and you sound Just like him. That soft, gentle, but firm teaching voice. My husband introduced me to your page a few days ago and we made your Scotch Pies and they turned out Perfect! Thank you so so much. I’m looking forward to purchasing your cook books within the next few weeks and I look forward to watching more of your videos! ❤️
Only started dabbling in bread making during lockdown. Out of the couple of dozen loaves, baguettes I’ve baked so far with mixed results this is without doubt the tastiest and with the best crust and texture. Kneaded by hand, followed the instructions and it came out perfectly. Thank you John, keep up the good work.
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake. Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/
For a novice bread baker trying to master the skill this was invaluable. Thank you so much, though now my fiancé expects fresh bread instead of store bought. 😄🧡🍞
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
I prefer the anonymous way of supporting, but am running out of things to buy on the website because I have it all, and I still want to support the channel. I did just get the cool apron though! Thank you to my favorite chef of all time!
Thank you so much Vicky, Your support really does help the channel tremendously in going forward. I will give you the name splash and shout-out on my very next video. Thanks again my friend. John
Made this loaf today John, (3rd Apr 2023), so easy to make, and even easier to eat ! 😂 I tweaked it ever so slightly by adding some 'Truffled Cheddar' and 'Dried Chilli Flakes', and some 'Herb Infused Oil'. Definitely another 2× thumbs up from me. Will be making this again, thank you John. 👍👍
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
I am so amazed at how your bread rises so fast after you put it in the bread pan. I just can't do that unless I let it sit for at least a few hours. Thanks John!!
Thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
I do similar, however I don't cover the bread on its second rise in the oven, nor any sheet under the pan. When it's risen in about 30 minutes I just turn the oven on to 350 and 30 minutes later, voila.. No preheating required. I used to preheat but figured out if it works well for bread machines not preheating it'll work in the oven and it does..
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Regarding that gas bubble hole in the loaf... I've baked plenty of bread loaves from scratch, although never that fast. Originally, my recipe called for two risings in the bowl (1.5 hours, then 45 minutes), plus the final rise in the pan. I tried cutting out the second bowl rising, but I had uneven texture and holes in the finished loaf. My solution was to punch down the dough after the first bowl rising (to remove the gas bubbles), then KNEAD the dough 100 strokes by hand before letting it rest 10 minutes and then forming my loaves for the pans. I don't know if this technique would work with your quickie recipe, but it worked quite well with the three different recipes that I routinely used. Homemade bread tastes great, even with holes in the middle, so you win either way! Thanks for a terrific video! 😺💕🐾🇺🇸
Fantastic! I'm pleased you gave it a try my friend and I hope it turned out well. Here is my latest video recipe. profoodhomemade.com/12-mini-apple-pies/
I woke up this morning craving homemade bread. I came across your video , and said, yep I'm trying this recipe. I just finished two pieces..yes I said two lol with butter and raspberry jam. Oh my goodness it was so soft with a little crunch around the crust. My absolute favourite bread recipe I have made. This recipe has been filed under * Yummy! * Thank you 😊
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/wholemeal-multigrain-seeded-loaf/
Another delicious recipe! Made it today as I just fancied some fresh bread. So easy to make and so delicious. The bread is elastic and chewy, which gives it a wonderful mouth feel. The only thing I did different was put a pan of hot water in the oven while baking, to give it a nice crust. (An idea I got from your other videos!).
I just made this bread recipe. My loaf came out wonderful just like yours. I followed the recipe to the "T" and had no problems. When you said "white" bread you weren't kidding. I LOVED the ease of making the bread and the taste was wonderful. Thank You for sharing your recipes.
Thank you John. The bread was delicious we ate one and I froze the other. The bread defrosted great and was still extremely tasty........so good to freeze too. 👍
John, Happy New Year. I've been making bread for 10 years now and I always learn and pick up tips from your tutorial videos. I really wish I had seen your videos years ago. It would have eased my journey into home bread making. Thank you so much for this video!
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
That was amazing! There's very few people who can cook a loaf of bread in just 2 hours. Incredible! A very happy new year to you, dude. I'll enjoy lots more of your amazing recipes to come.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
I have the same mixer as yours but the American version. Got it from the KitchenAid outlet store for a couple of hundred dollars off several years ago. Bread looks fantastic.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
The best sandwich bread we have ever tasted and perfect for toasting. Thank you! John and thank you for shipping the books so quickly they arrived yesterday.
Hi John, Ive only recently discovered your channel and i love it. Ive made 2 breads and both turned out like you shown us. Love it keep on keeping on. thank you.
Thank you for the wonderful recipe! For our family this is now our standard go to recipe for sandwhich bread. Thank you again for sharing Mark and Krystal Meyer
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
This recipe produces bread that's too dry for my liking. I adjusted the recipe to 85% hydration (382.5g water) and put it in a cold oven and then baked at 204c for 40 minutes and the result was outstanding. Thank you sir for sharing your experience.
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Here is my latest homemade Bread recipe. Jalapeño Chilli Loaf profoodhomemade.com/jalapeno-chilli-loaf/
Interesting. I’ve never baked bread starting with a cold oven. Any particular benefits to that? Do you let the final rise take place as the oven is warming up?
I have never attempted to make bread before, but after finding your videos I decided to give this try. Unbelievable how it turned out. Thank you for the video and easy to follow instruction.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
I have vowed to make my own bread and stop buying it. Homemade is SO much better! Have a bag of King Arthur's bread flour in the wings 🤗. John, you make so many people's day, around the globe. Thank you for all your postings. p.s. Ordered book 4. "All Bread" I was waiting for that exact book!
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Welcome aboard, and thank you for supporting the channel, and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Wonderful as always, John! Your videos are so comforting to watch, as well as amazingly straight forward and informative! I hope you spent the holidays warm and well fed - I hope this new year treats you well!
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Fantastic! I'm pleased you will give them a try my friend and I hope they turn out well. Thanks for watching, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Hello from Calgary Alberta Canada. Thanks John. Excellent recipe. Turned out perfectly. The proofing in the oven with the oven light, as you Brits say, is brilliant.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Thank you for the lovely bread recipe. Used a cheap steel bread pan and it still came out great. As a bonus, i didn't need the step where the bread is popped back in the oven. Very happy with the results
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Thanks so much for your straightforward instruction! I feel like I have a better understanding of bread making after following along with several of your videos. And an added bonus, my 3 month enjoys the sound of your voice, it always calms her down when she’s a bit fussy! 😊
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake. Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/
Just a quick thank you for helping me bring back my confidence in bread baking. I went looking for a rye bread recipe a few years back and found yours. Wow! I've graduated to laminating and high hydration doughs. Thanks John.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Thank you so much Richard, It really helps keep the channel going. T hanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Hi John. Very grateful to you for all the bread videos that you have put put, I've already made quite a few with great success I have a question, would the amount of water used be a little less for those of us living in warmer humid climates( I live in Mumbai, India) and find that my dough is much stickier than yours after kneading and I require a bit more flour to bring it together. The sandwich loaf eventually did turn out well risen and flavourful Thank you once again. Would appreciate your feedback please
Looks easy to make and it made me hungry even though I just ate an hour ago! 😀 Thanks for all your work to produce these videos. Each one helps me on my journey of making sandwich bread! Blessings
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Great videos John! Follow you on most of them, especially the shepherds pie and the bread making! With plenty of helpful tips! I haven’t seen you do it yet but can you tell me how Bakers get those lovely very very light crusty rolls ?they were my late fathers favourite and also mine! And I would love to make some, have you any idea how they are made? If so would make a nice video and would make my day! Keep them videos coming! 👍👍
Thanks for the ❤️ John, but do you know how they achieve it ? They cost about a pound for 4, but would be great if we could make our own at home! Just a thought John👍
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Do it by hand my friend. Thank you, and thanks for watching my friend. Here is my latest bread video recipe, Corner buns. profoodhomemade.com/corner-buns/
Hi John, We made this loaf today and it was wonderful and tasted great. Will be making it again very soon Also made your bread rolls which all turned out excellent. Will make 8 next time as we're quite large after rising in the oven. Many thanks for your great videos and help,
I'm making this right now. It will be going in the oven in about 20 minutes. Yes, I'm baking bread at 1am, but that's because of the September heatwave. 1AM, and it's still 20°C with 86% humidity, which is expected to climb to 91% by 5AM. Yorkshire shouldn't be like this in September. 😮😮❤❤❤😮😮
Happy 2023, John! That was a very useful video recipe. Sometimes there just isn't enough time left in a day to spontaneously whip out a loaf of bread, so you have just made that more possible. Thank you! I thought I had experienced most of the humorous mis-translations between our versions of English during my two years in the UK, but there was a new one here! When you said "ham salad" I expected you to make up a bowl of chopped ham and mayonnaise, as we do in an egg salad recipe, but you actually made ham and salad. Ya got me! It looked wonderful, of course! Cheers for a good start to the year. Steve
Thank you Steve and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Thank you so much for your incredibly kind "$ SUPER THANKS" my friend. Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, New York Cheesecake profoodhomemade.com/new-york-cheesecake/
Looks fabulous! Thanks for posting! We will try this tonight as we have a bunch of picnic ingredients needing some bread for accompaniment! Cheers, from Texas.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
hi John, just wondering if you could showcase on how to make a leek pudding ? being from the north east also my mother used to make it for me when i was younger, but my attempts have failed. i have tried several dishes from your video's and yes they do get the thumbs up, keep them coming as you do make alot of homely foods for every day eating, thank you again in advance....
Thank you for the great recipe. I love the convenience of using the mixer The dough is beautiful and rises so nice and the texture of the bread can’t be beat. I doubled the recipe this time
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Hi John my name is John also. I looked at your recipe for Rye bread but I am trying to make a rye bread like I used to get at the local bakery. sadly they have closed over a year ago. It was the most wonderful bread. It had a shinny crispy crust and the crumb was like that of a white bread, open grain but heavier like a Rye should be. The taste was that of a Jewish rye made with pickle juice. I tried over 10 times to try and duplicate it but have had no luck. I was wondering if you could work it out and then post the recipe. It was shaped like a football not soccer, lol. or it can be in a loaf the shape does not really matter. The problem I have is I can not get it to raise right and it keeps coming out like a heavy dense German pumpernickel.
First, rye dough must be fermented with acidic sourdough in order to slow down the higher enzyme activity in rye which otherwise overproof your dough. Second, it is important to understand that rye does not contain any gel forming proteins like wheat does. The proteins of rye are NOT gel forming. The capacity of rye dough to trap CO2 gas (which then causes the rise) rests solely on fibres called arabinoxylans (AX) and those form a gel as they absorb water. AX is also found in other cereals, including wheat, but in lower concentrations than in rye and only in the bran, whereas in rye is is also in the endosperm (centre). However, the protein based gel in wheat (called gluten) is far more elastic than the gel formed by AX. For this reason, rye dough cannot expand as much as wheat dough does. The CO2 bubbles will eventually burst. This results in a denser crumb with much smaller (irregularly shaped) holes. A 100% rye bread will therefore either be baked in a loaf tin, or it will be rather more flat, and it will have a denser crumb. Rye breads that aren't baked in loaf tins and have a more open crumb are rye-wheat or wheat-rye breads. The higher the ratio of wheat to rye, the more significant the impact of the gluten will be, the better the rise and the fluffier the crumb. However, it will also dilute the taste of the rye. In Germany, it is typical for rye-wheat breads to have a rye-to-wheat ratio of 80:20 or 70:30. The 80:20 has a more pronounced rye taste, but it is more challenging to get a good rise from it. The 70:30 is less difficult to get right, but the taste is milder. In Germany, wheat-rye breads are called Roggenmischbrot, literally rye-mix-bread. You can search for recipes and then use online translation to translate the recipes into English. One trick to get a rye bread with a texture that resembles a wheat bread is to mix the rye flour with gluten extract. It is important to use finely ground rye flour though. If you want a very soft rye bread, use refined rye flour, German type T815, or T997. If you want it a little more rustique, you can use finely ground rye wholemeal flour, or mix refined rye flour with finely ground rye wholemeal flour. A good ratio is 90% rye and 10% gluten extract. Mix that with 80-85% water (relative to the weight of flour and gluten extract) and inoculate with an acidic rye sourdough starter. Since this dough has gluten in it, it makes sense to let it rest for an hour or two, then do stretching and folding as one would do for a French wheat bread. Bulk ferment in the fridge for at least 16-18 hours, shape the loaf/loaves, put them into bannetons and let rise for another 2 hours before baking at 240C with plenty of steam. If the texture is still too firm, add more water. If this makes the dough too soft, add the additional water indirectly by using 0.5% of fleawort (finely ground into a powder) and mix with 9.5% of cold water, stir to make sure not lumps appear, let sit for a minute and then add the resulting gel into the dough (all percentages are baker percentages, thus relative to the total flours used). You can also use fleawort gel instead of the gluten extract, but the fleawort gel is also based on AX, so it isn't as elastic. It is more challenging but with some experimentation can also yield a nice fluffy and moist rye bread, with pure rye flavour undiluted by any wheat or wheat protein at all.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Thank you so much for your incredibly kind "$ SUPER THANKS" my friend. Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website. profoodhomemade.com/ham-and-leek-bake/ Happy new year and all the best for 2023.
Gas holes in bread are usually the result of overproofing. Your initial proof looked fine but you let the loaf rise too much in the pan. A good rule of thumb is the loaf shouldn't rise any further than 1 inch above the rim of the pan when it goes into the oven to bake. If you do this, oven spring will see your final loaf rise just as much as if you overproofed - but with no tunnels or holes. A short (15 minute) third rise before shaping will help with this as well. I hope I haven't offended you with these suggestions. I am a longtime professional baker too.
After being mislead watching a bunch of videos claiming "quick"/"fast" preparation only to learn that dough prep was 8-12 hours, such a difference to find an honest claim. Thanks very much for that.
I’m a self-trained chef and baker. This is the best sandwich bread loaf that I’ve made. Thank you ❤
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
@@JohnKirkwoodProFoodHomemade Please try to Demonstrate Bread with Black Olives and Healthy version.
Please try to make bread with Almond flour and Almond biscuits too . Thanks 🇩🇪
I made a few adjustments that improved this recipe in terms of texture in my opinion. I doubled the butter quantity and added 2 teaspoons of vital wheat gluten.
A natural born teacher with a very gentle but effective style. Thank you John
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
John, you've done it again. I made this bread today. Under two hours and it came out perfectly. Not even a hole in the middle and delicious - even with my oven problem. No more spending $5.00 for a loaf of bread for me. Thank you so much!!
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
I made this today and another winner, John! I did cheat a little and made a poolish last night. Ended up being the best white loaf I've made yet. Super fluffy and flavourful. Thanks again for your great recipes and instructions.
Thanks! We really enjoy this bread. We don't buy bread anymore. My husband, Bobby, does a great job following your instructions. He's been trying for years to make bread and hasn't been able to master it until he found your channel. Thanks!
Thank you so much for your incredibly kind "$ SUPER THANKS" Wendi. Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I'm so pleased Bobby is enjoying baking in the kitchen. I will give you and Bobby shout-out and name splash on my very next video, thanks again my friend. John.
I baked my first loaf a couple days ago. I'm completely hooked. I'm in the middle of a low carb/ no carb journey but I think I'm going to choose joy instead. Such a wonderful thing to make a fresh loaf of bread.
Thank you PIT, and thanks for watching my friend. Here is my latest homemade Bread recipe. Jalapeño Chilli Loaf profoodhomemade.com/jalapeno-chilli-loaf/
I just love how you introduce yourself as a cook not a chef. Tells the exact story, and recipes I can relate to.
I have all your books as well and they are fantastic. Please keep this up.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
Your videos have got me baking my own bread every week. I have learned so much from you. Thank you for being a wonderful teacher. Happy New Year to you and your family 🌟
My daughter and I made this today. We had the time, so we added an additional 30 minute proof. Delicious! Thank you John. Everything we have made with your direction has been delicious. Thank you!!
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
Mr. Kirkwood, I have told you before that I love watching your videos because, you don't shout and you don't play loud music, amongst your many attributes. It's so obnoxious when someone makes an instructional video and, for whatever reason, they shout the entire time, no matter what volume one plays their video, they are still shouting. And it is equally obnoxious when the music is so loud that the instructors voice is barely audible. Your voice is so pleasant and your instructions are so clear that I am inspired to put on my apron and get some bread therapy going in my own kitchen. Thank you so much for sharing all your knowledge and expertise in all things culinary. You make cooking so enjoyable! God bless you and yours!
Thank you for your kind words my friend and God Bless you also. 👍😊
Made this bread this morning with a 50-50 mix of spelt flour and whole wheat spelt flour. The best bread I've ever baked! Thank you very much for this fantastic recipe!
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
There’s no way I’m the only one who thinks this dude sounds like Winnie the Pooh.
Oh Bother!!! I didn't think anyone would notice 😉👍😂. Thanks for watching my friend. Here is my latest cake video recipe, Banana Muffins profoodhomemade.com/banana-muffins/
You're not alone. 😊
I love these videos. But there was always something familiar but I couldn't put a finger to it. 😅
Oh yeah, I'd love him to say Christopher Robin just once!
He must to make bread shape like winnine the Pooh.
This is an excellent bread recipe! I have made it several times and my family loves it! Thanks for sharing. 👍
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/toad-in-the-hole/
Tchau! From your Canadians fans! I ran out of bread and even though we have your books, this recipe was great for a short time loaf! Thanks again John ;)
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
Your channel has helped me out so much. With the way food prices are getting here in America Ive been learning more cooking from scratch and your bread videos are my absolute favorite. Thank you for your time and I hope you have a wonderful day.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
I just made this! I only had standard plain flour, my yeast was out of date and I used low sodium salt. But it still turned out amazing! First time I'd used the dough hook on my mixer too.
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
Oh my goodness, now I am salivating and want a freshly baked loaf of bread all to myself, (which I will surely bake soon). I can even smell it!!! I come from a large French Canadian family of 9 children, raised on a farm, where my mom baked all her bread, amongst many other delicious food I still fondly remember and now bake myself. I am now 75 and have enjoyed baking and cooking since I was 10 and helping mom in the very busy wood stove farm kitchen. As always, thank you for all the absolutely delicious food and recipes. A sincere Happy New Year to you as well.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
Made this today and it worked perfectly. I did do the third rise as time was not an issue. Easily as light and fluffy as bakery bread. Problem is it don’t last long due to visitors coming to test by bread making skills 😊
Fantastic John! I'm pleased you gave it a try my friend and it turned out well. Here is my latest video recipe. Air Fryer Crusty Loaf profoodhomemade.com/air-fryer-crusty-loaf/
I've had a few loaf disasters recently and had lost a little of my baking confidence. Tried this and it's easily the best loaf I've ever baked thanks to John. Don't skip the final 3 minutes to crisp up the crust a little.
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
I have to say the best bread I have made! I just finished it up slicing ready for sandwiches on tuesday.
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake.
Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/
Wow,John! I really thought you were going to cut the tip of your thumb off. 😂
I tried this loaf anout a year ago and liked it. I'm recovering from a nasty illness acquired at Hogmanay in Edinburgh and had promised my wife a sandwich loaf by noon today. I forgot, but Olive the Cat awakened me at 4:45 AM and I remembered this recipe. She likes a square sandwich so I added another rise and baked the loaf in a lidded Pulman pan. You saved the day, mate!
It has been cooling since 7:30 AM (9:21 now) looks and smells great!. Thank you!
Yours,
Bill in Maryland.
Fantastic Bill! I'm pleased you gave it a try my friend and it turned out well.
Mr. Kirkwood, once again another great recipe. You remind me so much of my grandfather and I mean No offense in that. He was a phenomenal wood worker, he taught me a lot and you sound Just like him. That soft, gentle, but firm teaching voice. My husband introduced me to your page a few days ago and we made your Scotch Pies and they turned out Perfect! Thank you so so much. I’m looking forward to purchasing your cook books within the next few weeks and I look forward to watching more of your videos! ❤️
Thank you so much, It really helps keep the channel going. I hope you enjoy them.
Only started dabbling in bread making during lockdown. Out of the couple of dozen loaves, baguettes I’ve baked so far with mixed results this is without doubt the tastiest and with the best crust and texture.
Kneaded by hand, followed the instructions and it came out perfectly.
Thank you John, keep up the good work.
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake.
Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/
For a novice bread baker trying to master the skill this was invaluable. Thank you so much, though now my fiancé expects fresh bread instead of store bought. 😄🧡🍞
😁👍Glad it was helpful!
I always come back to see what you are doing. Ideas occur easier when you are having fun. thanks John!
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
I prefer the anonymous way of supporting, but am running out of things to buy on the website because I have it all, and I still want to support the channel. I did just get the cool apron though! Thank you to my favorite chef of all time!
Thank you so much Vicky, Your support really does help the channel tremendously in going forward.
I will give you the name splash and shout-out on my very next video. Thanks again my friend. John
Just made this, turned out so good. So easy and straight forward recipe! Thank you so much for doing these videos❤
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
Made this loaf today John, (3rd Apr 2023), so easy to make, and even easier to eat ! 😂
I tweaked it ever so slightly by adding some 'Truffled Cheddar' and 'Dried Chilli Flakes', and some 'Herb Infused Oil'.
Definitely another 2× thumbs up from me. Will be making this again, thank you John. 👍👍
Fantastic dave.
As a former chef, you have revitalised what I loved during my career: making
fresh bread. Thank you for a beautiful recipe.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
Amazing bread, very simple and fast to make.
Just made it and ate with cheese and avocado, great stuff, very soft and a bit crispy crust
Glad you liked it!
I am so amazed at how your bread rises so fast after you put it in the bread pan. I just can't do that unless I let it sit for at least a few hours.
Thanks John!!
Thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
I do similar, however I don't cover the bread on its second rise in the oven, nor any sheet under the pan. When it's risen in about 30 minutes I just turn the oven on to 350 and 30 minutes later, voila.. No preheating required. I used to preheat but figured out if it works well for bread machines not preheating it'll work in the oven and it does..
You are a absolute treasure of youtube and cooking in general. Best wishes for this new year to you.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
Regarding that gas bubble hole in the loaf... I've baked plenty of bread loaves from scratch, although never that fast. Originally, my recipe called for two risings in the bowl (1.5 hours, then 45 minutes), plus the final rise in the pan. I tried cutting out the second bowl rising, but I had uneven texture and holes in the finished loaf. My solution was to punch down the dough after the first bowl rising (to remove the gas bubbles), then KNEAD the dough 100 strokes by hand before letting it rest 10 minutes and then forming my loaves for the pans. I don't know if this technique would work with your quickie recipe, but it worked quite well with the three different recipes that I routinely used. Homemade bread tastes great, even with holes in the middle, so you win either way! Thanks for a terrific video! 😺💕🐾🇺🇸
Thank you and thanks for watching my friend
Mine is in the oven now can’t wait for the results John you’re the only place I go thank you very much
Fantastic! I'm pleased you gave it a try my friend and I hope it turned out well. Here is my latest video recipe. profoodhomemade.com/12-mini-apple-pies/
Hi! I made this recipe today and it turned out fantastic! The flavour was amazing and it was so easy! I'll have to try more recipes!
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
I woke up this morning craving homemade bread. I came across your video , and said, yep I'm trying this recipe. I just finished two pieces..yes I said two lol with butter and raspberry jam. Oh my goodness it was so soft with a little crunch around the crust. My absolute favourite bread recipe I have made. This recipe has been filed under * Yummy! * Thank you 😊
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/wholemeal-multigrain-seeded-loaf/
Another delicious recipe! Made it today as I just fancied some fresh bread. So easy to make and so delicious. The bread is elastic and chewy, which gives it a wonderful mouth feel. The only thing I did different was put a pan of hot water in the oven while baking, to give it a nice crust. (An idea I got from your other videos!).
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
I just made this bread recipe. My loaf came out wonderful just like yours. I followed the recipe to the "T" and had no problems. When you said "white" bread you weren't kidding. I LOVED the ease of making the bread and the taste was wonderful. Thank You for sharing your recipes.
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
Just took two of these loafs out of the oven, they look and smell great...........can't wait for them to cool and taste them. 😊
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
Thank you John. The bread was delicious we ate one and I froze the other. The bread defrosted great and was still extremely tasty........so good to freeze too. 👍
John, Happy New Year. I've been making bread for 10 years now and I always learn and pick up tips from your tutorial videos. I really wish I had seen your videos years ago. It would have eased my journey into home bread making. Thank you so much for this video!
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
You make beautiful bread. Yours was the first homemade loaf I made awhile back now. Haven't bought bread since 😊😋
Wonderful! Thanks for watching friend.
Same with me ♡
That was amazing! There's very few people who can cook a loaf of bread in just 2 hours. Incredible! A very happy new year to you, dude. I'll enjoy lots more of your amazing recipes to come.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
I have the same mixer as yours but the American version.
Got it from the KitchenAid outlet store for a couple of hundred dollars off several years ago.
Bread looks fantastic.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
Excellent video John! The recipe seems very close to what my grandmother would use for our daily bread so I'm excited to give it a shot.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
wonderfully soft loaf... thanks for the recipe. it is lovely!
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
The best sandwich bread we have ever tasted and perfect for toasting. Thank you! John and thank you for shipping the books so quickly they arrived yesterday.
Thank you so much, It really helps keep the channel going.
Hi John, Ive only recently discovered your channel and i love it. Ive made 2 breads and both turned out like you shown us. Love it keep on keeping on. thank you.
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
Thank you for the wonderful recipe! For our family this is now our standard go to recipe for sandwhich bread. Thank you again for sharing
Mark and Krystal Meyer
Thats fantastic. All the best Mark and Krystal. Here is my latest video recipe. Savoury Cheese Scones profoodhomemade.com/savoury-cheese-scones/
I've just bought all your cookbooks and I can't wait to try some receipts, I'm from the North East as well
Thank you so much Selina, It really helps keep the channel going.
Thank you, John! I couldn’t bake bread until I discovered your channel. Love all your recipes! 👍
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
This recipe produces bread that's too dry for my liking. I adjusted the recipe to 85% hydration (382.5g water) and put it in a cold oven and then baked at 204c for 40 minutes and the result was outstanding. Thank you sir for sharing your experience.
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Here is my latest homemade Bread recipe. Jalapeño Chilli Loaf profoodhomemade.com/jalapeno-chilli-loaf/
Interesting. I’ve never baked bread starting with a cold oven. Any particular benefits to that? Do you let the final rise take place as the oven is warming up?
I have never attempted to make bread before, but after finding your videos I decided to give this try. Unbelievable how it turned out. Thank you for the video and easy to follow instruction.
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
Can we please talk about your wonderfully soothing voice though… 😊
Thank you, and thanks for watching my friend. Here is my latest homemade Bread recipe. Jalapeño Chilli Loaf profoodhomemade.com/jalapeno-chilli-loaf/
Happy New Year to you and your family too Chef John! Thanks for this recipe- I’ll give it a try
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
I have vowed to make my own bread and stop buying it. Homemade is SO much better! Have a bag of King Arthur's bread flour in the wings 🤗. John, you make so many people's day, around the globe. Thank you for all your postings. p.s. Ordered book 4. "All Bread" I was waiting for that exact book!
Thank you so much, It really helps keep the channel going.
Hi John! The bread looks so soft and it's a quick recipe! Sounds like a winner to me! Thanks!
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
Thank you mr. John.
What a great recipe
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy New Year, John! Lots of lovely loaves 😄
You had me at bread.
I subscribed.
Looking forward to watching more of your channel.
Best wishes from,
The Great Lake State of Michigan 🐢
USA 🇺🇸
Yeh JK's channel was the first one I came across when I was curious about baking.. havent stopped baking since. Legend
Agreed. Had me at Bread as well. Hello from Minnesota :D
Welcome aboard, and thank you for supporting the channel, and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Wonderful as always, John! Your videos are so comforting to watch, as well as amazingly straight forward and informative! I hope you spent the holidays warm and well fed - I hope this new year treats you well!
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
Hi john im going to try your bread .not sure how it will come out but at least i tried .you make it look so easy .keeping my fingers crossed
Fantastic! I'm pleased you will give them a try my friend and I hope they turn out well. Thanks for watching, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Hello from Calgary Alberta Canada. Thanks John. Excellent recipe. Turned out perfectly. The proofing in the oven with the oven light, as you Brits say, is brilliant.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
Who else here, besides me, wants to ask for John’s hand in marriage. What a voice, what a great instructor! I think I’m falling in love.
😉❤️😉
Look forward to making this one John. Thank you again for sharing and Happy 2023 to you and your family.
M x
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
我之前观看了一些俄罗斯人和美国人做白面包的视频，并在家里尝试制作了白面包，做得很成功。我喜欢将这种白面包作为主食吃，可惜我的父母不喜欢：在中国很多地区卖的面包大多数都比较软，比较甜，并且很多中国人更喜欢把面包作为甜点或辅食吃，而不是作为主食吃。所以不甜，微咸的主食面包在中国并不流行。我决定在将来尝试做更多的欧洲食物，谢谢您的视频。
Thank you for the lovely bread recipe. Used a cheap steel bread pan and it still came out great. As a bonus, i didn't need the step where the bread is popped back in the oven. Very happy with the results
Happy new year John. Still loving you videos, keep em coming x.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
Thanks so much for your straightforward instruction! I feel like I have a better understanding of bread making after following along with several of your videos. And an added bonus, my 3 month enjoys the sound of your voice, it always calms her down when she’s a bit fussy! 😊
😁Fantastic I'm pleased I could help.
Great directions. Such a good channel.
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake.
Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/
Just a quick thank you for helping me bring back my confidence in bread baking. I went looking for a rye bread recipe a few years back and found yours. Wow! I've graduated to laminating and high hydration doughs. Thanks John.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
Butter. Bread and butter and coffee milk. 1960…great time to be a 7 year old. ☺️
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
Thanks for this video, John. I’ve just ordered your bread recipes book. Hope to get the whole collection soon. Keep up the brilliant work.
Thank you so much Richard, It really helps keep the channel going. T
hanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
Hi John. Very grateful to you for all the bread videos that you have put put, I've already made quite a few with great success
I have a question, would the amount of water used be a little less for those of us living in warmer humid climates( I live in Mumbai, India) and find that my dough is much stickier than yours after kneading and I require a bit more flour to bring it together.
The sandwich loaf eventually did turn out well risen and flavourful
Thank you once again. Would appreciate your feedback please
Yes , in high humidity place it can be tricky. Try using some cooler water. This might slow the yeast down so you can form it better.
Looks easy to make and it made me hungry even though I just ate an hour ago! 😀 Thanks for all your work to produce these videos. Each one helps me on my journey of making sandwich bread! Blessings
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
Great videos John! Follow you on most of them, especially the shepherds pie and the bread making! With plenty of helpful tips!
I haven’t seen you do it yet but can you tell me how Bakers get those lovely very very light crusty rolls ?they were my late fathers favourite and also mine! And I would love to make some, have you any idea how they are made? If so would make a nice video and would make my day! Keep them videos coming! 👍👍
Thanks for the ❤️ John, but do you know how they achieve it ? They cost about a pound for 4, but would be great if we could make our own at home! Just a thought John👍
That looks so good. I’m going to try this. Been waiting for a quicker recipe ❤ thank you for taking the time to make this wonderful video .
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
What would be the equivalency of re-kneading the dough in a stand mixer (with dough attachment)? Any ideas?
Do it by hand my friend. Thank you, and thanks for watching my friend. Here is my latest bread video recipe, Corner buns. profoodhomemade.com/corner-buns/
I am not a baker, but kneading it in machine will be like starting the dough again as it may take all the air out 🤔
Hi John,
We made this loaf today and it was wonderful and tasted great. Will be making it again very soon Also made your bread rolls which all turned out excellent. Will make 8 next time as we're quite large after rising in the oven. Many thanks for your great videos and help,
I'm making this right now. It will be going in the oven in about 20 minutes.
Yes, I'm baking bread at 1am, but that's because of the September heatwave. 1AM, and it's still 20°C with 86% humidity, which is expected to climb to 91% by 5AM. Yorkshire shouldn't be like this in September. 😮😮❤❤❤😮😮
I followed this recipe today, kneading by hand and it came out great!
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
Now see here, this is fantastic
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy 2023, John!
That was a very useful video recipe. Sometimes there just isn't enough time left in a day to spontaneously whip out a loaf of bread, so you have just made that more possible. Thank you!
I thought I had experienced most of the humorous mis-translations between our versions of English during my two years in the UK, but there was a new one here! When you said "ham salad" I expected you to make up a bowl of chopped ham and mayonnaise, as we do in an egg salad recipe, but you actually made ham and salad. Ya got me! It looked wonderful, of course!
Cheers for a good start to the year.
Steve
Thank you Steve and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
I love your voice John. My wife thought I was watching Winnie the Pooh make bread.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
Thanks!
Thank you so much for your incredibly kind "$ SUPER THANKS" my friend. Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
I like to listening your English accent
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, New York Cheesecake profoodhomemade.com/new-york-cheesecake/
Looks fabulous! Thanks for posting! We will try this tonight as we have a bunch of picnic ingredients needing some bread for accompaniment! Cheers, from Texas.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
hi John, just wondering if you could showcase on how to make a leek pudding ? being from the north east also my mother used to make it for me when i was younger, but my attempts have failed. i have tried several dishes from your video's and yes they do get the thumbs up, keep them coming as you do make alot of homely foods for every day eating, thank you again in advance....
Here is the ingredients list and full written method on the channels website, Steak & Kidney Pudding. profoodhomemade.com/steak-kidney-pudding/
@@JohnKirkwoodProFoodHomemade thank you John, i will watch that episode
Thank you for the great recipe. I love the convenience of using the mixer The dough is beautiful and rises so nice and the texture of the bread can’t be beat. I doubled the recipe this time
Glad you like it!
I'm gonna make this loaf but not for a fancy sandwich, no, it's for toast with lashings of butter and bake beans.
Altogether now - “Beans, beans, good for your heart, beans, beans, they make you …. “
I like how you showed how uncomplicated and flexible bread recipes can be. MANY people make cooking far more complicated than necessary.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
Hi John my name is John also. I looked at your recipe for Rye bread but I am trying to make a rye bread like I used to get at the local bakery. sadly they have closed over a year ago. It was the most wonderful bread. It had a shinny crispy crust and the crumb was like that of a white bread, open grain but heavier like a Rye should be. The taste was that of a Jewish rye made with pickle juice. I tried over 10 times to try and duplicate it but have had no luck. I was wondering if you could work it out and then post the recipe. It was shaped like a football not soccer, lol. or it can be in a loaf the shape does not really matter. The problem I have is I can not get it to raise right and it keeps coming out like a heavy dense German pumpernickel.
I've got the same problem. I've used less rye flour and more white flour. When you get it to a nice crumb you don't have much rye flavor left in it.
I'll look into it my friend.
First, rye dough must be fermented with acidic sourdough in order to slow down the higher enzyme activity in rye which otherwise overproof your dough.
Second, it is important to understand that rye does not contain any gel forming proteins like wheat does. The proteins of rye are NOT gel forming. The capacity of rye dough to trap CO2 gas (which then causes the rise) rests solely on fibres called arabinoxylans (AX) and those form a gel as they absorb water. AX is also found in other cereals, including wheat, but in lower concentrations than in rye and only in the bran, whereas in rye is is also in the endosperm (centre).
However, the protein based gel in wheat (called gluten) is far more elastic than the gel formed by AX. For this reason, rye dough cannot expand as much as wheat dough does. The CO2 bubbles will eventually burst. This results in a denser crumb with much smaller (irregularly shaped) holes.
A 100% rye bread will therefore either be baked in a loaf tin, or it will be rather more flat, and it will have a denser crumb.
Rye breads that aren't baked in loaf tins and have a more open crumb are rye-wheat or wheat-rye breads. The higher the ratio of wheat to rye, the more significant the impact of the gluten will be, the better the rise and the fluffier the crumb. However, it will also dilute the taste of the rye. In Germany, it is typical for rye-wheat breads to have a rye-to-wheat ratio of 80:20 or 70:30. The 80:20 has a more pronounced rye taste, but it is more challenging to get a good rise from it. The 70:30 is less difficult to get right, but the taste is milder. In Germany, wheat-rye breads are called Roggenmischbrot, literally rye-mix-bread. You can search for recipes and then use online translation to translate the recipes into English.
One trick to get a rye bread with a texture that resembles a wheat bread is to mix the rye flour with gluten extract. It is important to use finely ground rye flour though. If you want a very soft rye bread, use refined rye flour, German type T815, or T997. If you want it a little more rustique, you can use finely ground rye wholemeal flour, or mix refined rye flour with finely ground rye wholemeal flour. A good ratio is 90% rye and 10% gluten extract. Mix that with 80-85% water (relative to the weight of flour and gluten extract) and inoculate with an acidic rye sourdough starter. Since this dough has gluten in it, it makes sense to let it rest for an hour or two, then do stretching and folding as one would do for a French wheat bread. Bulk ferment in the fridge for at least 16-18 hours, shape the loaf/loaves, put them into bannetons and let rise for another 2 hours before baking at 240C with plenty of steam. If the texture is still too firm, add more water. If this makes the dough too soft, add the additional water indirectly by using 0.5% of fleawort (finely ground into a powder) and mix with 9.5% of cold water, stir to make sure not lumps appear, let sit for a minute and then add the resulting gel into the dough (all percentages are baker percentages, thus relative to the total flours used).
You can also use fleawort gel instead of the gluten extract, but the fleawort gel is also based on AX, so it isn't as elastic. It is more challenging but with some experimentation can also yield a nice fluffy and moist rye bread, with pure rye flavour undiluted by any wheat or wheat protein at all.
Thank you for posting this. It is just the nudge I need to try making a loaf for myself rather than going out to the shops for bread.
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
Hi John will you show some sourdough recipes please if you can. Thank you x
I have many on my recipe page Lindy. Here is a link. profoodhomemade.com/recipes/
Happy New Year!
Thank you so much for your incredibly kind "$ SUPER THANKS" my friend. Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
Sounds like the Winnie the Poo voice ❤
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
And a happy New year to you and yours,looking forward to some cracking new recipes in the coming year Take care and Thank you
Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website. profoodhomemade.com/ham-and-leek-bake/
Happy new year and all the best for 2023.
Gas holes in bread are usually the result of overproofing. Your initial proof looked fine but you let the loaf rise too much in the pan. A good rule of thumb is the loaf shouldn't rise any further than 1 inch above the rim of the pan when it goes into the oven to bake. If you do this, oven spring will see your final loaf rise just as much as if you overproofed - but with no tunnels or holes. A short (15 minute) third rise before shaping will help with this as well. I hope I haven't offended you with these suggestions. I am a longtime professional baker too.
And 120,000 views, says it all really.
All I do is roll out the dough then roll it up like a cinnamon roll before putting it in the pan and that takes care of any air pockets in the dough.
I made this bread this evening. Thank you. It is the best I have ever made.
Fantastic! I'm pleased you gave it a try my friend and it turned out well.