This recipe brings together a golden crust, an airy crumb, and that unmistakable aroma that fills your home with joy. Each slice is a reminder of how satisfying homemade bread can be, from the first bite to the last.
I've been making this loaf everyday this week and giving it to family and friends! My first time making bread and it's all because of your video I watched a few weeks ago. I really enjoy the process of just getting up in the morning, getting the dough ready, then starting my work day. Then I have some things to look forward to during the day - proofing, shaping, baking, then finally enjoying the bread later in the afternoon! You've really ignited a joy for baking bread in me and I thank you for that friend! What's a good bread to try after mastering this one?
Thank you, your comment made my day! 2 years ago I couldn't even imagine anyone making my bread, except for a few friends who asked for my recipes. I'm glad you've found your groove and made room for bread in your day, it shouldn't be a chore or something you do because you have to. Once you get the process down, it's just so relaxing and easy, isn't it? As for the big next step, I would say sourdough, but that requires commitment. I'm preparing a recipe for pretzel-style bread, which might be fun to try as well!
Hello! It's me again! Looks delicious! Have you ever made "White Bloomer Bread"? It has 5 ingredients: Bread flour, I use organic, 2 tsp Salt, yeast 3 Tbsp of olive oil, 11/4-1/2 Cup of room temp water, (I use spring water always!) I use 3 Cups of Bread flour, with 1 cup organic Whole Wheat Bread flour. I also will use regular unbleached white flour for some of my breads, and my Bagels. I like the various textures that various kinds of flour produces........ I've made two in the past 2 weeks, and save lots of money doing so! All the best, and thank you for such mouth watering Bread recipes. Have a great week!
Perfect bread and so easy! I've been making bread for a few months and couldn't figure out why it never rose enough. I bought an oven thermometer and found out. When my oven says it's at 450, it's really 275. Wow. So--once that is fixed, I'll be trying again. Thankfully all the loaves were still delicious.
Hi! Gluten-free bread is quite a challenge. I'm not an expert on GF bread, but I do know that you have to somehow replace the gluten with other binders, like xanthan gum or psyllium husk. The process is also different, gluten-free bread doesn't need to be kneaded, just mixed thoroughly. Then you let it rise, shape it, let it rise again, and bake it. Steam helps a lot, so my covered baking method is definitely great for this.
@food-language I would ❤ to be in your kitchen when you take the bread out! Since I can't, I will have to bake this bread. Thank you for posting! Chicago USA
❤🎉 Your videos are so cool and inspiring !! I have a Mock mill on order and want to use fresh milled flour in baking. Maybe even in an air fryer someday .. Have you tried baking bread with fresh milled flour, for example hard red wheat berries..?? They are supposed to be good for making bread I think .. But your videos and recipes and techniques are very encouraging, thank you !! ❤😊
Oh wow, I'd love to try milling my own flour. When I was little I used to spend time around our local mill and the smell of freshly ground flour is something I still remember. Hard red wheats are excellent for making bread, they have a high protein content which is perfect for a good rise. The flavor should also be very rich. Please keep me updated on this adventure, I'd love to hear more about home milled flour!
Just like that, a very delicious bread. I have done your bread recipes so many times, but they never turn out so nice looking as yours. Is it the baker, the flour, the oven temperature? Who knows? 🤔
@ , oh….thank you for your offer to help me. But I think I am just a hopeless baker. Even though my bread is far from your lovely loaves, it is still very tasty, and I love it. Thanks anyway and all the best to you.
Yes, but not 100% whole wheat. The bran in whole wheat flour is quite heavy, so the bread will have a hard time rising. It will taste amazing, but it could be a bit denser and flatter. My go-to ratio is 1/3 whole wheat for taste and 2/3 bread flour for structure. You can go half and half.
@Food-Language Thank you so much for your response, i just made it with 100% whole wheet and im on the last hour rising before baking in oven, you are right it didnt make those bubbles and didnt rise much. Next time i will go with 30:70 ratio white: WW. Thanks alot for great points and great recepies. ❤❤❤
So tired of seeing such great bread and i cant even imagine to make it cause ill mess up it wont rise it wont cone out as you all say gow easy so frustrated and sad i cant accomplish bread making
Practice makes perfect! You just need to try, adjust if needed, then try again. It's not as hard as you think, I'll help you troubleshoot if something goes wrong.
This recipe brings together a golden crust, an airy crumb, and that unmistakable aroma that fills your home with joy. Each slice is a reminder of how satisfying homemade bread can be, from the first bite to the last.
Looks yummy. I’ll try. From Miami, Florida.
I am so excited to make this today. April, don’t give up. You will get it it is not easy and we all mess up the first time.
I've been making this loaf everyday this week and giving it to family and friends! My first time making bread and it's all because of your video I watched a few weeks ago. I really enjoy the process of just getting up in the morning, getting the dough ready, then starting my work day. Then I have some things to look forward to during the day - proofing, shaping, baking, then finally enjoying the bread later in the afternoon! You've really ignited a joy for baking bread in me and I thank you for that friend! What's a good bread to try after mastering this one?
Thank you, your comment made my day! 2 years ago I couldn't even imagine anyone making my bread, except for a few friends who asked for my recipes. I'm glad you've found your groove and made room for bread in your day, it shouldn't be a chore or something you do because you have to. Once you get the process down, it's just so relaxing and easy, isn't it?
As for the big next step, I would say sourdough, but that requires commitment. I'm preparing a recipe for pretzel-style bread, which might be fun to try as well!
Simple, lovely & yummy loaf. Thanks for sharing. Will try baking this weekend. Blessed weekend 🙏
Thanks Jen ♥
My new hobby.... I love it❤
Can’t wait to try. ❤ I am from Ontario Canada 🇨🇦
Wyoming in the USA.
Bread looked great. I'll make it. Probably will bake it in a dutch oven.
Even better this way! I wanted to show that you can make good bread without a preheated Dutch oven, but if you have it go for it.
What a perfect loaf! Best wishes from London. ❤❤
Thank you! 😊
Australia, this bread looks great
Thanks Leanne ♥
So crusty on outside and soft inside, nice one as always 👍
Hello! It's me again!
Looks delicious!
Have you ever made "White Bloomer Bread"? It has 5 ingredients: Bread flour, I use organic, 2 tsp Salt, yeast 3 Tbsp of olive oil, 11/4-1/2 Cup of room temp water, (I use spring water always!) I use 3 Cups of Bread flour, with 1 cup organic Whole Wheat Bread flour.
I also will use regular unbleached white flour for some of my breads, and my Bagels.
I like the various textures that various kinds of flour produces........
I've made two in the past 2 weeks, and save lots of money doing so!
All the best, and thank you for such mouth watering Bread recipes.
Have a great week!
Perfect bread and so easy! I've been making bread for a few months and couldn't figure out why it never rose enough. I bought an oven thermometer and found out. When my oven says it's at 450, it's really 275. Wow. So--once that is fixed, I'll be trying again. Thankfully all the loaves were still delicious.
I know the feeling, mine used to do the same thing. I'm glad they were still edible, I hope it gets fixed soon!
Looks absolutely amazing!
Do you think this would work with gluten free flour as well?
Hi! Gluten-free bread is quite a challenge. I'm not an expert on GF bread, but I do know that you have to somehow replace the gluten with other binders, like xanthan gum or psyllium husk. The process is also different, gluten-free bread doesn't need to be kneaded, just mixed thoroughly. Then you let it rise, shape it, let it rise again, and bake it. Steam helps a lot, so my covered baking method is definitely great for this.
@food-language I would ❤ to be in your kitchen when you take the bread out! Since I can't, I will have to bake this bread. Thank you for posting!
Chicago USA
You had ne at Bread! LOL. I will be trying this. Would like to experiment with cheese. Thank you!
This looks great. What recommendations for changes do you have for high altitude baking? I'm in Albuquerque, NM (elevation 5,000 ft).
I need a plastic scraper thing like that
Hello from Thailand! Ovens are rare here. Is it possible to do a video on making bread like this in an air fryer?
Hi Mark, as soon as I can get my hands on one. I have never owned an air fryer, but I keep hearing good things about them.
Florida
I like No Knead, by Jenny Can Cook(I like all her stuff, plus she's funny). Buy, I'll try this, too.
❤🎉 Your videos are so cool and inspiring !! I have a Mock mill on order and want to use fresh milled flour in baking. Maybe even in an air fryer someday .. Have you tried baking bread with fresh milled flour, for example hard red wheat berries..?? They are supposed to be good for making bread I think .. But your videos and recipes and techniques are very encouraging, thank you !! ❤😊
Oh wow, I'd love to try milling my own flour. When I was little I used to spend time around our local mill and the smell of freshly ground flour is something I still remember. Hard red wheats are excellent for making bread, they have a high protein content which is perfect for a good rise. The flavor should also be very rich. Please keep me updated on this adventure, I'd love to hear more about home milled flour!
@Food-Language Thanks.. I think it's coming end of January?? Boat from Germany. They can't keep the Mock mill in stock!!
Nice! You must be so excited
Is the water warm?
Hi June, anything from room temperature to lukewarm will work.
Just like that, a very delicious bread. I have done your bread recipes so many times, but they never turn out so nice looking as yours. Is it the baker, the flour, the oven temperature? Who knows? 🤔
What is different? Maybe I can help you troubleshoot.
@ , oh….thank you for your offer to help me. But I think I am just a hopeless baker. Even though my bread is far from your lovely loaves, it is still very tasty, and I love it. Thanks anyway and all the best to you.
Would it be the same with whole wheet flour?
Yes, but not 100% whole wheat. The bran in whole wheat flour is quite heavy, so the bread will have a hard time rising. It will taste amazing, but it could be a bit denser and flatter. My go-to ratio is 1/3 whole wheat for taste and 2/3 bread flour for structure. You can go half and half.
@Food-Language Thank you so much for your response, i just made it with 100% whole wheet and im on the last hour rising before baking in oven, you are right it didnt make those bubbles and didnt rise much.
Next time i will go with 30:70 ratio white: WW.
Thanks alot for great points and great recepies. ❤❤❤
Could I use a dutch oven for this or do I need a stainless steel pot?
Yes, absolutely. I wanted to show that you can make good bread without a preheated Dutch oven, but if you have it go for it.
👌👌🙏🙏🙏
So tired of seeing such great bread and i cant even imagine to make it cause ill mess up it wont rise it wont cone out as you all say gow easy so frustrated and sad i cant accomplish bread making
Practice makes perfect! You just need to try, adjust if needed, then try again. It's not as hard as you think, I'll help you troubleshoot if something goes wrong.