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And now the wise me I’ll say, why don’t you simply just chuck all ingredients in and beat on medium-high speed for 3 mins?? 😊 For even better result??

U r awesome U explained so well U deserve 1 million subscribers 😘😘😘😘😘

THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜, LOVELY

Why does this only have 8 likes. This video is awesome

👍👍👍

Hi chef

Hi Chef! Great video - very informative and easy to follow. Could you please do videos of 1) Angel Food Cake and also give tips if we wanted to flavour it with cocoa or citrus? Also, 2) citrus curd and if possible one that could be used to fill an Angel Food Cake? And, 3) maybe a stabilised whipped cream OR buttercream (if buttercream, I’m voting for Swiss since it’s less sweet & less heavy than American. Torched meringue might be too sweet…?) to cover the cake, to prevent it from drying out! Thanks!

Hi Jody! Loved watching you on HBC! What are your ratios for this (I don't see them listed...)? With sugar, it's a scone I guess....if we just omit the sugar, it's a biscuit? JP

Chef, thanks for posting. Can you use dutch processed, black, or regular cocoa? From a science perspective, just don't know if it matters. Also, what about subbing with Creme de Cacoa- would that be too one note or chocolate overload? (Is there such a thing? In my world, no!)

Which choclate use only???

Thank you Chef Jody - this was so helpful!

This was really good! Great tips - some new to me! Thank you Chef Jody!

This is so informative. Thank you!

Jody, I made this bread today and it came out perfect!! I tagged you on my Instagram post so you could see it.

Wow, this is a totally different recipe than what my grandmother passed down. I'll have to give yours a try. Hers had a ton of raisins in it and you had to cut in the butter with a knife. I took forever, but it was worth it. You can never have too many recipes for soda bread. Thanks for sharing.

I love you put down as a step to wash your hands. 😁😂 This looks like something I might actually be able to make. Thank you for sharing. 😊

When you say strong white flour, do you mean bread flour or all purpose flour? Thank you!

Ok I have to ask... "one cloud later"???

I need this in my life. I will be making this!

Saw you on Holiday Baking Championship (my sister and I were rooting for you and thought you should've won!) and especially loved your meticulous decorating skills. I was bummed that you couldn't make your family's fruitcake recipe on the show - which that darned Adam stole from you 😛- but was thankful to get it from Kitchen Instincts. My family grew up with fruitcake every Christmas and you just can't buy one that comes anywhere close to homemade. Now, mince tarts were our Christmas dinner dessert. Could you please share your recipe, the one you made for the dessert "charcuterie" board on the show? This Canadian girl would be very happy. They looked divine - never had them with creme anglais before, but I'll try that next Christmas. Happy New Year!

This is so good! I am going to watch it probably six or eight more times! Maybe you can do a video on pie crust?!?!?! Thank you for all of these videos Chef Jody! Hope to see you on TV again soon!

Pure talent chef A real honor to have known you a couple years ago in Mexico

Chef i hope you doing great im poncho from mexico!