Dylan, Darling - It's not the recipes that make your videos so popular, sweetie, it's YOU! You are an absolute delight to watch, and your "frenetic" Tik Tok videos are HILARIOUS!!!
@@lindaoshaughnessy3671 I have a lot of cookbooks. A lot of them were my mother's and I even have one of my great grandmother's from the early 1900s. But let me tell you, I am so excited to get his cookbook. He is a gem. He obviously loves what he's doing and loves sharing it with others and his joy is infectious. He really needs his own show or food network special or something. He could easily become a household name. ❤️
I bought your book thinking that my mother would appreciate all the old baking recipes in it. She most certainly did. However, the first thing she decided to make first out of it is the peanut butter bread. She has never seen any of your content, but her immediate response was that she hasn't had it in forever, thanks to her mother growing up in the GD. She looked at the recipe and said it looks about right and went off to the store to get a bread pan lol. That sounds like an old person's response of approval to me
@@jmercedesd Baking soda is alkaline and doesn't have any leavening ability without an acid of some sort. Combing a base and an acid will result in the formation of carbon dioxide that forms bubbles in the batter. The applesauce acts as the acid.
So, I made your version of this recipe and loved it so much. I wanted to make it again, but I had an idea. I substituted some of the applesauce with over ripened bananas. I used 2 bananas and one cinnamon applesauce cup out of a six pack you can get at any store pureed together. That way the acid still activates the baking soda, but adds natural banana flavor to it. It tastes just like biting into a peanut butter and banana sandwich. Highly recommended, however, my loaf came out a bit dark so maybe try 50 mins instead of an hour and go from there checking with a toothpick.
Peanut Butter is honestly such an underrated ingredient for baking. I remember the first thing it baked (because I still occasionally make it) was simple 3-ingredient Peanut Butter cookies: just mix 1 cup peanut butter, 1 cup white sugar, and 1 large egg. Then dollop onto a pan and bake at 350 for 10 minutes. It's such a simple recipe but turns out so great!
I would kill for a 'proper' peanut butter COOKIE recipe though. The classic peanut butter cookies are great, but VERY dense and very intense. Sometimes I just want a sweeter softer cookie that is peanut butter flavored.
…. Umm an English major here, and I do agree that being harsh on the world penultimate is… odd? It’s not a wildly different type of meaning (opposite of the intended, yes, but still in the same category of meaning if that makes any sense. It’s not like they were trying to use a word that had a completely unrelated definition) and the -ultimate- in the word does confuse people who don’t or have not studied language. It’s an easy thing to confuse, and shaming people for it just scares them away from learning, loving, understanding, and therefore correctly using, words and language.
@@catthhay8813 how did you learn English if nobody ever told you when you had made a mistake? How is it “shaming” to let someone know they had used the wrong word? Are you a kid, or just overly sensitive?
I do have to say I love both sides of Dylan- your zany chaotic short form content provides pure hilarity with quick wit but your short form content seems so warm and welcoming, like a culinary Mr. Rogers wanting to just tell stories and teach us things all while baking delicious goods. Worth subscribing for, indeed.
You know I think you're going to be the person to actually get me to cook/bake something. I've avoided it my entire life because I'm intimidated but dangit I do want something that tastes good that I can make from stuff I have in my own kitchen. Your insistence on cooking being accessible is really relieving
I hope you gave it a try and have kept going! There's lots to cooking, but start with recipes you love and read about why they work and you'll start feeling like an expert really quickly. You deserve to eat good food you made!
I have been cooking and baking for 38 years (since age 11) and even though I've learned some decent tips and tricks along the way,, mistakes still happen at times or I try a new recipe that is done properly but I hate the taste of. (Just ask my family about the infamous Carrot Orange soup of 2011. I'll never live that one down.😂) All I'm saying is you don't need to feel intimidated because even famous chefs have failed cooking/baking attempts. The more you practice, the more you will improve. Don't expect instant perfection and have fun with it. You never know, maybe you're a real pro in the making! I hope you give it a try. 😊
I'm very happy that there's another longer video. I just love listening to you speaking. Don't get me wrong, I love your yelling too, but (now we get to the weird compliment part of this comment) I really like your active vocabulary. It's just a joy listening to you talking about things you care about :)
I feel very lucky to have folks like yourself who enjoy both sides of my content. Although, my neighbours did knock on my door quite concerned as to why I was NOT yelling in my kitchen whilst recording this.
Yes! This is exactly one of the reasons I adore Dylan - his natural use of language that other Americans have called me snobbish for using. Thank you for making me feel slightly less snooty. And thank you Dylan for being you!
@@BDylanHollis - it’s become like a comfort blanket for them. When they hear you yelling “SIMMANIM” at the top of your lungs they know you’re okay, lol
For any bread you're unhappy with: cube it and let it dry in the oven; use for bread pudding, or in place of vanilla wafers in banana pudding! Or dippers for chocolate fondue. I've also used my mandolin to slice disappointing cake super thin, toast in the oven for just a few minutes--biscotti thins! :-)
Tbh, the fact that you got a good working recipe in only 7 tries is surprising. There are professional test kitchens that take months and hundreds of iterations to get a product right. So, bravo.
Honestly I genuinely love these actual, full length videos more than the 20 second long shorts. Your voice when calm and unhurried is really soothing, and I learned so much. Definitely cheered me up on a very bleak morning.
I love how suave and calming his presence is when he's not yelling to ingredients.. I really hope he makes more videos like that for the most successful recipes! I bet his friends really appreciate his experiments, even the bad ones, anyway, I'd be delighted to have a friend with such fantasy in the kitchen!
@@lemonysnickette Same! The short videos are fun, but these long ones are really educational and honestly feel like you're just hanging out baking with a friend. It's a vibe I really enjoy.
@@stickoutofthemud Sorry, for a minute there I thought I was funny. I love Alton. It was just my classless way of saying he's been replaced in my heart by Dylan.
Honestly, this fellow summarizes my new found love for these kinds of recipes. It’s because they’re so simple. Not crazy complex, not with exotic ingredients, it’s stuff you can get at your grocer’s, or even stuff you have on hand you wanna use up in a fun and tasty way. It feels more universal, and I like that.
Your TikToks grabbed my attention, but these long form videos are perfect. The way you explain things with a perfect mixture of zazzle and education, plus your soothing voice as you walk us through the recipes, it’s just plain good. It’s refreshing. Also, do you have the WAVES cookbook from 1941? If not, I do and would love to share some recipes out of it. My grandmother made one in it and it’s pure perfection.
When he was talking about increasing the peanut butter brought about all kinds of issues because of the increased fat, my mind went directly to powdered peanut butter. But then he followed it up stating that powdered was one of the many things he tried and exactly why it didn't work. Talking about what didn't work and why along with what does work is extremely helpful for those of us that want to follow along with the recipes or use them as a start for our own experimentation.
I specifically wonder what would happen to the flavor if a bit of sugar were replaced with molasses. I'm not a fan of working with it of using it personally. I might try brown sugar though.
Has anyone made the Peanut Butter Bread from his cook book yet? I want to try the one with applesauce, but I also want to make the one that he thought was best. Not quite sure what to do lol. Ideas? Thanks!
I feel like he's gone from the Fool in a Shakespeare play (wild and chaotic and witty) to the protagonist (thoughtful and profound and eloquent). (also please note that the Fool comparison is not me saying he's dumb -- in fact, Fools can be some of the cleverest characters!)
I love that you talk about the recipe and some history and context and how-tos and a whole conglomeration of things. I love that you are low key but definitely full of personality. I love how your face lights up (except for prune whip) when you taste your handiwork. Please keep making these longer format videos as well as your TikTok content.
Dylan has such an effortless way he interacts with the camera, it's like learning from a friend who is just happy to have you in his kitchen. Add in the great instructions and more in depth why's and why not's and it makes me want to learn all my baking from him!
Dylan when he is in shorts: *I SNORTED A BAG OF COCAINE AND A BAG OF GUNPOWDER, LETS ROCK* Dylan when he is in a youtube video: _Hello my beautiful darlings, today we are baking a delightfully sweet recipe_ .
Since a stronger flavor is linked to the combined density of particulates, watering down your peanut butter through the process of adding to the wet first is breaking down the peanut butter enough that you're no longer getting dense particulates of peanut butter. Mixing it with the dry ingredients first makes little tiny protected "clumps" of particulates that are harder to dilute when adding the wet ingredients, so you get stronger flavor notes throughout.
I like this format so much more than the shorts. It makes me smile when I see you use Food Club products. It's a store brand and the history goes right back to your midcentury interests.
I found you on TikTok, but I MUCH prefer your RUclips presence. The calmness, adoration for cooking, and your enthusiasm to perfect recipes kill me every time. Keep doing what you're doing. I love it!!
It'd be interesting if he tried to make actually food tasting versions of the bad ones, but I think that might be too expensive on a tik-tokker's/youtuber's budget.
As hilariously entertaining as I find your tik toks, I'm finding that I enjoy these long formats even more. You have a lovely personality, a beautiful voice, and I especially appreciate your fully bloomed vocabulary and the way you present and explain things intelligently, but without being pompous or pretentious. It truly feels like a really good friend is sharing with us something they love and telling us why. Seriously, I would hang out and bake with you any day!
Since you are always looking for different, unique cooking ideas, I have a hint for you about measuring fats ie: peanut butter or crisco shortening. If you are needing 1 cup of the peanut butter, in a 2 cup measuring cup, add 1 cup of water. Now the trick, spoon peanut butter or whatever solid fat you are using into the water till the water lever reaches the 2 cup line, thus you now have one cup peanut butter. Then dump them water out and add the peanut butter, or shortening to the recipe. This was the way my Mom taught me, and I have been cooking with this hint my whole life, and I am 77 years young. Happy baking, love your longer videos.🥰
I agree. The Tik toks are more manic which I guess you have to be because of the limited time. Here he is more relaxed and shares more information still with the same humor. He has a wonderful personality for the camera.
Dylan, you remind me of a less scientific Alton Brown, in a good way. The way you are able to interact with a crowd that isn’t even in front of you is astonishing. You make it so personal while at the same time still managing to make it informative and all about the food. It’s wonderfully refreshing.
Dylan making long form baking content makes you feel like not a RUclips viewer, but more like a friend of Dylan that was invited over for some conversation, but you end up watching as he makes magical pastries and breads and you talk about each others passion for cooking while waiting for the bread to bake.
I will definitely be trying all three. My physical make up is about 70% peanut butter, so it’s necessary to my life. Thanks for being informative and fun, and doing the peanut butter bread legwork for us.😊🥜
I want to try adding bananas to it but am worried it may add too much moisture to the bread could I substitute half the apple sauce with the equivalent of mashed bananas? Or do you think that would be too many flavours/ affect the rise of the bread?
@@freyarainsforth4014 Peanut butter and banana is a classic. Replacing the applesauce with mashed banana should work. There should be enough acidity in the banana should react properly with the baking soda for lift.
My grandmother was raised during the Great Depression and she insisted I learn to cook those kind of recipes. I know how to make biscuits and sawmill gravy, bread and pies from scratch. She also taught me how to can fruit and vegetables. But I digress, your videos have given me something to laugh about. Thank you and please continue.
It's remarkable how these longer form videos are so good. Dylan's obviously excellent at the quick, punchy tiktok recipes -- but these longer, talkier explorations just feel so natural.
I looked through the comments to see if someone answered your question about the amount of baking powder being used in the vintage recipes, but didn't see it. So basically, baking powder is sodium bicarbonate and powdered acid. You can make baking powder in your home using baking soda and cream of tartar (powdered tartaric acid that is typically made from grapes). So in essence, you answered your own question while you added the applesauce to your own recipe. The amount of baking powder being used in the vintage recipes is intended to make up for the lack of acidic ingredients. This is why you were able to use less baking powder and just add a bit of baking soda along with the applesauce to get the results you were looking for.
I don’t know why you say that “Glenn actually teaches his viewers” because this video is also very informative! I loved how you explained how you developed your recipe
He said that because when he usually making his videos on tiktok, it's does it in a fast, fun and quirky way without much information (other then the ingrediants of course), but in this video he was more informative and explains almost every detail.
I really like both of your videos. This format makes me feel like i can understand your thinking behind the recipes more. Please keep doing these videos! ❤
Mr Hollis: My wife made your version of the peanut butter bread and added a homemade chocolate spread to the top! It was AMAZING. The loaf didn’t last long! Keep up the great work!
You are the modern Alton Brown and I love it. For not being a "professional", you are very knowledgeable and have a very good understanding of food theory.
You have easily and quickly become one of my favorite bakers to watch. So far, I've tried 2 recipes, and I'll soon be trying this one. Thank you for being such a delight to watch.
First discovered Dylan on TikTok. Enjoy his comedic value from that perspective but after discovering his RUclips channel, I'm even more enamored. Not quite as whacky and reminds me of some of the programs we USED to see on Food Network where they actually taught you how to cook rather than just working on their star personality. Love you, Dylan! Keep them coming!
Dylan, can I say this whole video has grandma vibes? From the decor of your kitchen to your recipes, your soft tonality and, yes, your sweater, it's all very comfortable. Thank you for what you do. ♥
Dylan this was lovely. As someone who spent two years in college for Baking & Pastry Arts, it's so refreshing to see someone with such a genuine delight and enthusiasm for baking and baking history. Also, I just find your voice and mannerisms to be absolutely delightful. I don't like peanut butter but my mother very much does. I'm going to bake your recipe for her and see just how she likes it (it will probably be quite a lot.)
My dad was a registered dietician. We were always eating healthy meals, and my parents were always trying to incorporate various forms of protein into our meals. My paternal grandfather had a recipe for buckwheat pancakes. Which are apparently hard to make authentically because it requires a live starter culture, and granddad (Daddy Mac) had one that he'd kept going for years. He gifted part of his beloved starter to my Dad, and every Sunday we'd make brunch, which sometimes featured Granddad's beloved buckwheat pancake recipe. As I mentioned before, my parents were always looking to incorporate peanut butter into everything. So, I grew up putting peanut butter on my pancakes, and my absolute FAVORITE combination of this was (drumroll) Buckwheat pancakes with cut up strawberries added to the batter, peanut butter generously slathered on each pancake, with pure maple syrup, and a glass of cranberry juice over crushed ice. Pure. Heaven. Great, now I'm hungry 😂😂🥰😍
I grew up living with my grandparents and my grandfather used to make Buckwheat Pancakes almost every weekend but the recipe died with him 😢. I have tried recreating it using various recipes but nothing compares to his. They sound like the ones you describe. I was only 11 when he died but do remember that he used a starter.
Dylan, please keep doing your cooking in this little kitchen. I want to see real life cooking in a real kitchen like yours and mine. Plus, your kitchen is actually visually beautiful. You are my FAVORITE. I watch you every single day!
you have the same energy as a teacher who is really passionate about the subject they're teaching and whose classes all the kids uninimously agreed were their favourite! its so.. comforting and delightful!
I was gonna come and comment that Dylan, in this video, reminds me of Alton Brown on Good Eats. When I seen your comment it made me realize why! YES! The passionate teacher energy! I have only ever seen it before with Alton Brown, and Dylan definitely gives that vibe!
Seeing how many tries it took you to perfect your recipe gives me a lot of appreciation for people who were developing baking recipes during the great depression.
I have seen your Instagram reels and now the shorts here on YT and they make me laugh so much with your descriptions of things like wheat germ! Then I saw this calmer video and enjoyed it for completely different reasons. I love the idea of your pb bread, however, I will have to play with it, too, since I am allergic to dairy and am plant-based. Thanks for all of your entertainment and baking.
As best as I can figure, this is the recipe for those of us not using cups: - 8oz (500g) Plain/All-Purpose Flour - 1 tsp Salt - 1 tsp Baking Powder - 1/2 tsp Bicarbonate of Soda - 1 Large Egg - 2oz (120g) Milk - 6oz (320g) Caster Sugar - 4oz (250g) Peanut Butter - 4oz (250g) Apple Sauce - 350f is about 180c, baking this in east mids, UK, with a fan oven, needed about 45-55 mins I've not yet made this, so I'll make alterations later!
1 oz ~= 30g (28.5g to be more precise and accurate but 30 is close and easier). Halve the gram measurements for the flour (2 cups = 240g according to usual conversion for unpacked, properly measured and leveled flour), the rest is where the grams are about right but the cups/oz are not: The milk, peanut butter and applesauce ounce measurements are way too low. 1 cup of peanut butter at 33g per 2 tbsp (going by the nutritional facts on my own jar of Jif) is 264g or about 9 oz. 1 cup of applesauce is approx 8 oz or 228g. 1/2 cup of milk is 4 oz or 114g.
@@wingedfish1175 lots of people don't have measuring cups and don't feel compelled to buy one for one recipe. Gram measurements matter if it's all you have to use and it would be difficult to even get general proportions anywhere close to what the recipe intends without actual numbers.
I finally got myself together and made Dylan's peanut butter cake and I have to say, it was one of the best I've made in quite a while. I chose to go with chunky peanut butter and it gave this wonderful effect of peppering whole peanuts throughout. A resounding success all around, I take my hat off to you. (been a chef for over 10 years, this is something I'd serve in a restaurant easily)
@@daricetaylor737 this feels like a really good idea but it could also go horribly wrong... That said, if it does work, add a little jelly or jam of choice and it's like a pb+j but more dessert-ey
I love your on screen personality. You are so fun to listen to and watch and the Old Timey recipes are very interesting. Now I really wanna get a 1930's cookbook. 😊
Your recipe is wonderful! I live in europe so I went ahead and did some careful metric conversions for it, added my own spin with white chocolate chunks (goes well with peanut butter) and now all my family and friends are addicted. I figured I'd share my conversion of the recipe here (scaled down to use all of a 200g jar of applesauce): 192g flour 5g salt 3g baking powder 200g peanut butter (make sure its the american stuff) 100g nice white chocolate, cut into small chunks 1 large egg 120g white sugar 200g applesauce 95ml milk 2g baking soda Follow the instructions in the description, bake at 170C for 40-50mins until a toothpick comes out clean when inserted, I think my oven runs a bit hot, so maybe try 180C and let me know.
I disagree. I think he can go much further not tying himself to mainstream media. They are a dying medium for delivering entertainment. They're outdated, outmoded and out of touch with technology.
I recently found your channel and am delighted. Nice that you mentioned Glen. I've been very happily watching him for a couple years now. I have to say, the first time I watched you, I thought of Glen. Your love for old recipes and comparisons throughout the years reminded me of him and I was immediately hooked. Thank you!
I just made Dylan's recipe, it just came out of the oven and it is SO GOOD. Props to him for finding the delicious answer to the question "can I make this better"
As it’s been said, I love your rich vocabulary and your warm style of information giving. It complements your other style! You’ve worked very hard on these recipes, you have a lot more patience than me. Thank you so much for this video! Xx
I made this with extra crunchy peanut butter b/c the store had nothing else at 8 pm, but I had to have it. I also added chocolate chips for the choco-PB goodness!
5:43 Actually, in French-speaking countries, most of your English "breads" are translated as "cakes" as we tend to bake them for a snack or dessert, like banana bread for example (very confusing when I started learning english). Thanks for coming to my TED talk (P.S. your sense of style is on another level!)
bread is drier than cake in my opinion. as you want to add something to bread like jam or something like that. cake is it's own thing. it's perfect without additional stuff while still can be added with more flavor.
@@TheMimiSard actually quite the opposite 😅. Banana bread should be dense and moist. More like a bread pudding than a bread. We name foods weirdly here in the US of A.
First time recreating one of your recipes, I tried the Depression version of the bread..... 2 hours later and I've already eaten half the loaf. It is so much better than I expected, especially as it was, my first ever attempt at a bread!
I just made your recipe. It's the first thing I've ever baked. I decided to add a cup of milk chocolate chips. It was a good choice. It's basically a peanut butter cake now. It turned out great thanks for teaching it.😊
"Door hinge" is about the extent of my baking skill so I'm actually really excited to try this recipe. All of them! I love these longer videos too, it's just nice to see you unhurriedly speak about something you genuinely enjoy doing. Also you and I seem to have the same feelings about peanut butter! Like 80% of my existence is pretty much GIVE ME MORE PEANUT BUTTER.
My guess on needing so much floof powder would be that its less about peanut butter's fat content compared to butter, but about the size of the particles. Ground peanuts are going to be much larger particles than suspended fat globules, so you end up with a coarser mix that will result in a final cake with larger, but fewer air bubbles that need more floofing? Just a guess though, and more from a rudimentary knowledge of science than any baking experience (as anyone who's had my cheesecake will tell you!)
It could also be because it has a higher protein content than butter? That begs the question on if you’d bake bread with eggs or other protein rich ingredients for whatever reason if you’d need more floof powder with them like peanut butter or not
I made his version and had started it without realizing it called for applesauce, luckily I had some pumpkin on hand that I had just roasted and I substituted it and also added 1C of chocolate chips. This is hands down the best quick bread I have ever made or eaten. The peanut butter improves the texture so much. I had it for breakfast the next day and it's just as good as it was when I made it. Next time I'm going to substitute banana and this may become my permanent banana bread recipe, it's that good.
Thank you so much for this comment! I have “PB squared” sandwiches (peanut butter and pumpkin butter) a lot and the two of them go amazingly well together. So I’m happy to hear that I could make such a substitution!
I really like how you describe the difficulty of changing/creating a recipe. I'm developing low carb keto-ish versions of many recipes. So I know firsthand how frustrating it can be. No, you can't just "substitute this thing for that thing." It's not that simple. I watch recipe videos a lot, modifying them in my head as I watch. When I try it out for real, sometimes it actually works. More often it doesn't, and it's back to the drawing board.
You come across as that neighbor that you'd love to hang out in the kitchen just listen to as they go through their baking methods. I felt my blood pressure drop as I watched this. So relaxing and calm. You really do great in these long form videos...plus I'm going to try this recipe
I tried your version of the recipe today, and added milk chocolate chips. While the loaves baked my kitchen began to smell like a warm peanut butter cup, much to the delight of everyone within range. The taste….sweet baby hippos, B. Dylan. It was magical.
It’s amazing to think that from previous longer videos you went from “I don’t know how to cook, I just follow the recipe and pray” to “Here’s my own version that I invented!” Cheers my guy! Love all your content
Got to find more of these on the page. Love both aspects of what you do and giving the history of the recipes. Having the items in the pans still when they come out can continue to cook the items on the outside and get that burnt outside. Temp can change the outside as well. Have a high temp gets the outside done real quick and not getting the inside done enough.
My teenaged granddaughter introduced me to you on tik tok, and we spent a lot of time laughing with you. I’m loving these on RUclips. One would never know that you didn’t learn to bake with your grandmother! Keep doing it. It’s wonderful!
Interesting find about needing to mix the peanut butter with the flour first! It mimics a pie crust/shortbread technique where you are coating the flour particles with the fat which prevents gluten development. I think that's why you found it to have a much better texture because that oily coating around the flour particles prevents a tougher gluten network from developing like in a normal quickbread. So instead you end up having the egg acting as the overall binder for the bread instead of the flour.
This actually makes perfect sense. Having the egg as the binding agent instead of the gluten I imagine would result in a more cakey and moister crumb. I also think that adding the peanut butter into the flour instead of the milk prevents the peanut butter molecules from breaking down as much allowing for the peanut butter flavor to become more pronounced; since in milk you'd mix until fully dissolved but when mixing liquid into flour you'd only mix until just incorporated.
Interesting observation. I'm considering trying it with an allergy friendly (for me) flour. And most of my bread experiments are rather dismal due to the lack of gluten 🤔
@@anio1349 i wouldn't be surprised if you find a lot of older loaf recipes work better as gluten-free for this^ exact reason, as the quantities for gf variations (for binding agents, fats & proteins) are better matched in my experience.
Thanks for the improved recipe! Just finished baking your modified version in an early 1970's GE oven, top tier bread. You should do this type of thing more often, an exploration of recipes of yesteryear, some would say
I tried your recipe for peanut butter bread of 1945 for Christmas last year. I have been informed by my family that this year I need to increase the number of loaves so everyone can take a loaf home. I am also including a copy of this recipe with each loaf. Thanks a gazillion
This video is actually really nice to watch. It calms me, in a weird way. It's really nice listening to Dylan talk. It's also just more proof that Dylan should make a cookbook someday.
The chunkiness on top, due to the way in which you mixed in the peanut butter (into the dry, with fingies) is why the peanut butter flavor is stronger. When mixed in with the wet, the tiny little PB particles are soooo spread out (as is the PB oil) that the flavor gets lost in the rest of the ingredients. So very entertaining to watch you bake, and learn, and teach - you are much better than you think, and you're adorable too 💕
I actually made this from your short, it turned out crumbly, delicous, soft, moist, and with some peanut butter taste in it, honestly love it and i could put on some jam and call it a day. Thank you
Dylan, Darling - It's not the recipes that make your videos so popular, sweetie, it's YOU! You are an absolute delight to watch, and your "frenetic" Tik Tok videos are HILARIOUS!!!
The man has a delivery like Groucho Marx. Lights me up.
Indeed! It’s his fun and positive energy that drew me to follow… that, plus the fact that I’ve inherited my mother’s collection of antique cook books.
Word. He brings me joy when I'm so sad sometimes.
Can’t wait to get Dylan’s cookbook!
@@lindaoshaughnessy3671 I have a lot of cookbooks. A lot of them were my mother's and I even have one of my great grandmother's from the early 1900s. But let me tell you, I am so excited to get his cookbook. He is a gem. He obviously loves what he's doing and loves sharing it with others and his joy is infectious. He really needs his own show or food network special or something. He could easily become a household name. ❤️
Dylan: "I don't know what I'm doing."
Also Dylan: "Here's this beautiful custom peanutbutter bread recipe that I developed myself."
The more you learn about something the more you realize how little you -really- know.
He's talking about crumb and the mechanisms behind browning. He know WAY more than he thinks.
I love the character development.
Yeah
Well that's how the whole "discovering things" works, you don't know what exactly you're doing, until at some point you figure it out.
I do love how eloquent and well spoken he is, and his delivery smooth and relaxing. I could see him on a cooking channel.
Um, this *_IS_* a cooking channel.
@@mykstreja8648 Um I think you know what she meant lol
@@FuriousGriffin Ayup...
I suspect that part of his speech pattern is due to the that that he spent his youth in Bermuda 🇧🇲.
I'd like to see Dylan in the same kitchen as Gordon Ramsey. That'll be a laugh.
I bought your book thinking that my mother would appreciate all the old baking recipes in it. She most certainly did. However, the first thing she decided to make first out of it is the peanut butter bread. She has never seen any of your content, but her immediate response was that she hasn't had it in forever, thanks to her mother growing up in the GD. She looked at the recipe and said it looks about right and went off to the store to get a bread pan lol. That sounds like an old person's response of approval to me
Fun fact: Applesauce works really well as a binder and, as you say, a "floofer". It's used in lots of vegan recipes as a replacement for eggs.
OH, yes, I remember hearing about that! :D He mentioned it acting as an agent to help along the baking soda, I'm guessing that's why?
I love using it in baking! Definitely prefer it to oil in cake recipes like carrot.
Good for trans guys then 😋
@@jmercedesd Baking soda is alkaline and doesn't have any leavening ability without an acid of some sort. Combing a base and an acid will result in the formation of carbon dioxide that forms bubbles in the batter. The applesauce acts as the acid.
@@breawycker what lol
Dylan Hollis is the Bob Ross of baking. How absolutely delightful.
Gold medal comment!!!!
Floofy little trees!
So, I made your version of this recipe and loved it so much. I wanted to make it again, but I had an idea. I substituted some of the applesauce with over ripened bananas. I used 2 bananas and one cinnamon applesauce cup out of a six pack you can get at any store pureed together. That way the acid still activates the baking soda, but adds natural banana flavor to it. It tastes just like biting into a peanut butter and banana sandwich. Highly recommended, however, my loaf came out a bit dark so maybe try 50 mins instead of an hour and go from there checking with a toothpick.
Interesting alteration. Peanut butter and banana are classic.
@@jadecoolness101 how about adding chocolate chips? YUMM
@@GaryMorin Yes! Dylan also mentions this at 14:42 or thereabouts... 😋
Ohhhhh will try.
I'd eat mine like waffles. Add banana, whip cream, chocolate syrup and powder sugar to mine!
Peanut Butter is honestly such an underrated ingredient for baking. I remember the first thing it baked (because I still occasionally make it) was simple 3-ingredient Peanut Butter cookies: just mix 1 cup peanut butter, 1 cup white sugar, and 1 large egg. Then dollop onto a pan and bake at 350 for 10 minutes. It's such a simple recipe but turns out so great!
I would kill for a 'proper' peanut butter COOKIE recipe though.
The classic peanut butter cookies are great, but VERY dense and very intense.
Sometimes I just want a sweeter softer cookie that is peanut butter flavored.
@@jadecoolness101put some in your regular chocolate chips cookies?
@@drysoup3017 I don't think you can just haphazardly add peanut butter to a common cookie recipe though... surely it'll mess something up?
@@jadecoolness101 experimentation, my friend! Or just look up a recipe.
I make that recipe to this day 😊
I like to melt some dark chocolate and dip half of each cookie in it and let it harden. Divine!
As an ex-pastry chef, I love your philosophy on baking! It doesn’t have to be the penultimate of its kind, it has to taste good and bring enjoyment!
“Penultimate” means second last.
@@deadshot8077 but you still get his point, so does it really matter if he used the wrong word so long as you understood what they meant?
@@No_Feelings sure, let’s all just use whatever words we resuscitate! I can’t see that causing any igloos.
…. Umm an English major here, and I do agree that being harsh on the world penultimate is… odd? It’s not a wildly different type of meaning (opposite of the intended, yes, but still in the same category of meaning if that makes any sense. It’s not like they were trying to use a word that had a completely unrelated definition) and the -ultimate- in the word does confuse people who don’t or have not studied language. It’s an easy thing to confuse, and shaming people for it just scares them away from learning, loving, understanding, and therefore correctly using, words and language.
@@catthhay8813 how did you learn English if nobody ever told you when you had made a mistake? How is it “shaming” to let someone know they had used the wrong word?
Are you a kid, or just overly sensitive?
Thanks for the shoutout B. Dylan! You're doing a great job!
nice to see you here.
You should do a reaction to his recipe
Top ten anime crossovers
Great seeing you glen
Love your show Glen. Fellow 🇨🇦
I do have to say I love both sides of Dylan- your zany chaotic short form content provides pure hilarity with quick wit but your short form content seems so warm and welcoming, like a culinary Mr. Rogers wanting to just tell stories and teach us things all while baking delicious goods.
Worth subscribing for, indeed.
You said short form twice :) … I agree if the second was long form
A culinary Mr Rogers, yes that is a perfect description
You know I think you're going to be the person to actually get me to cook/bake something. I've avoided it my entire life because I'm intimidated but dangit I do want something that tastes good that I can make from stuff I have in my own kitchen. Your insistence on cooking being accessible is really relieving
I hope you gave it a try and have kept going! There's lots to cooking, but start with recipes you love and read about why they work and you'll start feeling like an expert really quickly. You deserve to eat good food you made!
I have been cooking and baking for 38 years (since age 11) and even though I've learned some decent tips and tricks along the way,, mistakes still happen at times or I try a new recipe that is done properly but I hate the taste of. (Just ask my family about the infamous Carrot Orange soup of 2011. I'll never live that one down.😂) All I'm saying is you don't need to feel intimidated because even famous chefs have failed cooking/baking attempts. The more you practice, the more you will improve. Don't expect instant perfection and have fun with it. You never know, maybe you're a real pro in the making! I hope you give it a try. 😊
Zawsze trzeba próbować i próbować aż będzie dobrze
I'm very happy that there's another longer video. I just love listening to you speaking. Don't get me wrong, I love your yelling too, but (now we get to the weird compliment part of this comment) I really like your active vocabulary. It's just a joy listening to you talking about things you care about :)
I feel very lucky to have folks like yourself who enjoy both sides of my content. Although, my neighbours did knock on my door quite concerned as to why I was NOT yelling in my kitchen whilst recording this.
@@BDylanHollis wait actually?
Seconded
Yes! This is exactly one of the reasons I adore Dylan - his natural use of language that other Americans have called me snobbish for using.
Thank you for making me feel slightly less snooty.
And thank you Dylan for being you!
@@BDylanHollis - it’s become like a comfort blanket for them. When they hear you yelling “SIMMANIM” at the top of your lungs they know you’re okay, lol
For any bread you're unhappy with: cube it and let it dry in the oven; use for bread pudding, or in place of vanilla wafers in banana pudding! Or dippers for chocolate fondue. I've also used my mandolin to slice disappointing cake super thin, toast in the oven for just a few minutes--biscotti thins! :-)
I love the idea of incorporating with banana pudding! The amount of failed loaves I've thrown away over the years....
Biscotti !!!!
That's genius!!!! I love you!!! 🧡
Oh, I just said that. I should have read the comments first!
YES.
Omg. Never thought Of doing that for banana pudding (which I love). Thank you!!
Tbh, the fact that you got a good working recipe in only 7 tries is surprising. There are professional test kitchens that take months and hundreds of iterations to get a product right. So, bravo.
Honestly I genuinely love these actual, full length videos more than the 20 second long shorts. Your voice when calm and unhurried is really soothing, and I learned so much. Definitely cheered me up on a very bleak morning.
I love how suave and calming his presence is when he's not yelling to ingredients.. I really hope he makes more videos like that for the most successful recipes! I bet his friends really appreciate his experiments, even the bad ones, anyway, I'd be delighted to have a friend with such fantasy in the kitchen!
I like both formats. The calm manner is definitely the polar opposite of the tic-tok video.
I agree. I don't want to say that I don't like the other format, I just like this way so much.
@@lemonysnickette Same! The short videos are fun, but these long ones are really educational and honestly feel like you're just hanging out baking with a friend. It's a vibe I really enjoy.
@@Ad_Inferno Exactly. I could easily see myself hanging out with him. Great chill vibes.
Gotta be a little extra for the tiktok views
Give yourself some credit, Dylan. You are becoming a food historian and a true genius of the chemistry of baking. Your struggles are not for naught.
Cee Jay
Dylan:
•A Poet, didn’t know it
•Food Chemist, w/o a Nemesis ✨
Where is Alton Brown?!😮
@@stickoutofthemud I used to love Alton Brown. Now, he can kiss Dylan's ass.
@@CleoHarperReturns I’m not quite sure what you mean, but my suggestion was that Alton should make a guest appearance here.
@@stickoutofthemud Sorry, for a minute there I thought I was funny. I love Alton. It was just my classless way of saying he's been replaced in my heart by Dylan.
Honestly, this fellow summarizes my new found love for these kinds of recipes. It’s because they’re so simple. Not crazy complex, not with exotic ingredients, it’s stuff you can get at your grocer’s, or even stuff you have on hand you wanna use up in a fun and tasty way. It feels more universal, and I like that.
Your TikToks grabbed my attention, but these long form videos are perfect. The way you explain things with a perfect mixture of zazzle and education, plus your soothing voice as you walk us through the recipes, it’s just plain good. It’s refreshing.
Also, do you have the WAVES cookbook from 1941? If not, I do and would love to share some recipes out of it. My grandmother made one in it and it’s pure perfection.
When he was talking about increasing the peanut butter brought about all kinds of issues because of the increased fat, my mind went directly to powdered peanut butter. But then he followed it up stating that powdered was one of the many things he tried and exactly why it didn't work. Talking about what didn't work and why along with what does work is extremely helpful for those of us that want to follow along with the recipes or use them as a start for our own experimentation.
I find it odd that he didn't make the switch to skim milk. Removing the milk fat would help with his "too much fat" problem."
I specifically wonder what would happen to the flavor if a bit of sugar were replaced with molasses. I'm not a fan of working with it of using it personally. I might try brown sugar though.
@@jaydenwarnke641 I was imagining molasses in this recipe also.
I tried peanut powder and was absolutely disappointed with the results no matter what I added it to.
Has anyone made the Peanut Butter Bread from his cook book yet? I want to try the one with applesauce, but I also want to make the one that he thought was best. Not quite sure what to do lol. Ideas? Thanks!
I love the screaming shorts, but listening to Dylan talking about and explaining what he's doing so passionately is such a joy
I feel like he's gone from the Fool in a Shakespeare play (wild and chaotic and witty) to the protagonist (thoughtful and profound and eloquent).
(also please note that the Fool comparison is not me saying he's dumb -- in fact, Fools can be some of the cleverest characters!)
He still says cimonim! 🤣🤣🤣
I love that you talk about the recipe and some history and context and how-tos and a whole conglomeration of things. I love that you are low key but definitely full of personality. I love how your face lights up (except for prune whip) when you taste your handiwork. Please keep making these longer format videos as well as your TikTok content.
This is freaking interesting to watch. I've never seen someone actually try to develop a baking recipe and seeing the process is actually fascinating.
Dylan has such an effortless way he interacts with the camera, it's like learning from a friend who is just happy to have you in his kitchen. Add in the great instructions and more in depth why's and why not's and it makes me want to learn all my baking from him!
Dylan when he is in shorts: *I SNORTED A BAG OF COCAINE AND A BAG OF GUNPOWDER, LETS ROCK*
Dylan when he is in a youtube video: _Hello my beautiful darlings, today we are baking a delightfully sweet recipe_ .
Honestly love his content but some shorts im like dial it back a notch buddy!
He goes from tuco to bob ross
🎉❤You win the comments, now where's the oil 🪔🎉
No. We need to see Dylan bake wearing only a speedo.
@@Picla_Peremohy mcwhat?
Since a stronger flavor is linked to the combined density of particulates, watering down your peanut butter through the process of adding to the wet first is breaking down the peanut butter enough that you're no longer getting dense particulates of peanut butter. Mixing it with the dry ingredients first makes little tiny protected "clumps" of particulates that are harder to dilute when adding the wet ingredients, so you get stronger flavor notes throughout.
I like this format so much more than the shorts. It makes me smile when I see you use Food Club products. It's a store brand and the history goes right back to your midcentury interests.
I found you on TikTok, but I MUCH prefer your RUclips presence. The calmness, adoration for cooking, and your enthusiasm to perfect recipes kill me every time. Keep doing what you're doing. I love it!!
Yes, that's exactly what I was thinking! This format is much more enjoyable
I love the chaotic tiktoks but I definitely prefer longer videos for sure
I like the longer format, and increased information.
He's progressed to making his own versions of the good ones, I look forward to seeing where this goes.
It'd be interesting if he tried to make actually food tasting versions of the bad ones, but I think that might be too expensive on a tik-tokker's/youtuber's budget.
@@polarknight5376 Some things cannot be salvaged
@@polarknight5376 no. Water pie needs to be left alone.
Me too!
"Food tasting"
That was a typo, but it still works.
You have quite an entertaining and outgoing personality. I learned more from you than my younger years at baking school lol!! Good job Dylan!!
I hope I see many more long videos from you. Your work, your speech, and talent of depth you go into is all simply brilliant.
As hilariously entertaining as I find your tik toks, I'm finding that I enjoy these long formats even more. You have a lovely personality, a beautiful voice, and I especially appreciate your fully bloomed vocabulary and the way you present and explain things intelligently, but without being pompous or pretentious. It truly feels like a really good friend is sharing with us something they love and telling us why.
Seriously, I would hang out and bake with you any day!
Since you are always looking for different, unique cooking ideas, I have a hint for you about measuring fats ie: peanut butter or crisco shortening. If you are needing 1 cup of the peanut butter, in a 2 cup measuring cup, add 1 cup of water. Now the trick, spoon peanut butter or whatever solid fat you are using into the water till the water lever reaches the 2 cup line, thus you now have one cup peanut butter. Then dump them water out and add the peanut butter, or shortening to the recipe.
This was the way my Mom taught me, and I have been cooking with this hint my whole life, and I am 77 years young.
Happy baking, love your longer videos.🥰
Agree!
Yes, really enjoyable to see more of his personality. Very gifted, well spoken and entertaining…hope to see more of him in the future.
@@nancytowers4094 he should raffle off a "Baking with Dylan" day. That would be so much fun!!! It would also be highly educational.
I agree. The Tik toks are more manic which I guess you have to be because of the limited time. Here he is more relaxed and shares more information still with the same humor. He has a wonderful personality for the camera.
Dylan, you remind me of a less scientific Alton Brown, in a good way. The way you are able to interact with a crowd that isn’t even in front of you is astonishing. You make it so personal while at the same time still managing to make it informative and all about the food. It’s wonderfully refreshing.
Now we need Alton to explain the science behind the hand mix !
@@tsarminyabright984 Makes me happy to know that I wasn't the only one who feels that Alton needs to be asked about that.
Omg he does
I LOVE this more long-form videos. Listening to you dump about the context for when recipes originated and comparing recipes!! It's so good!!!
I adore your high energy TikTok shorts, but these longer form videos that are more chill and generally informative are awesome as well.
This guy needs his own show somewhere on t.v... He is very easy on thee eyes, ears and is flawless with words..
"easy on the eyes" is an understatement I think. ☺️
I agree, his personality would work perfectly for television.
Facts!
Right, he's great with his words!
#facts
Dylan making long form baking content makes you feel like not a RUclips viewer, but more like a friend of Dylan that was invited over for some conversation, but you end up watching as he makes magical pastries and breads and you talk about each others passion for cooking while waiting for the bread to bake.
Only need a cup of coffee to round out the visit.
Have you used your peanutbutter bread to make a jelly/jam sandwich? My grand daughter and I love watching your videos.😊😊
@@freddimorris8573that sounds like a good idea
Please never change your kitchen. It's so perfect!
Love this bread! Love you! Welcome To You Tube! Don't stop making these videos. They're great!
I will definitely be trying all three. My physical make up is about 70% peanut butter, so it’s necessary to my life. Thanks for being informative and fun, and doing the peanut butter bread legwork for us.😊🥜
I tried the recipe and it tasted a little bland. I’d recommend adding more peanut butter and maybe honey or something.
I want to try adding bananas to it but am worried it may add too much moisture to the bread could I substitute half the apple sauce with the equivalent of mashed bananas? Or do you think that would be too many flavours/ affect the rise of the bread?
@@freyarainsforth4014 Peanut butter and banana is a classic. Replacing the applesauce with mashed banana should work. There should be enough acidity in the banana should react properly with the baking soda for lift.
I'm allergic to you
I'm about 60% chocolate with a high percentage of cocoa butter. What an amazing crime fighting duo we would make!😂
#TeamTwoGreatThings
🤜🥜💥🍫🤛
My grandmother was raised during the Great Depression and she insisted I learn to cook those kind of recipes. I know how to make biscuits and sawmill gravy, bread and pies from scratch. She also taught me how to can fruit and vegetables. But I digress, your videos have given me something to laugh about. Thank you and please continue.
You ever make Ham gravy? That was my granpas speciality.
The sawmill gravy sounds interesting!
It's remarkable how these longer form videos are so good. Dylan's obviously excellent at the quick, punchy tiktok recipes -- but these longer, talkier explorations just feel so natural.
I have now watched all of your long format videos. Excellent stuff! I look forward to seeing more
I looked through the comments to see if someone answered your question about the amount of baking powder being used in the vintage recipes, but didn't see it. So basically, baking powder is sodium bicarbonate and powdered acid. You can make baking powder in your home using baking soda and cream of tartar (powdered tartaric acid that is typically made from grapes). So in essence, you answered your own question while you added the applesauce to your own recipe. The amount of baking powder being used in the vintage recipes is intended to make up for the lack of acidic ingredients. This is why you were able to use less baking powder and just add a bit of baking soda along with the applesauce to get the results you were looking for.
I don’t know why you say that “Glenn actually teaches his viewers” because this video is also very informative! I loved how you explained how you developed your recipe
He said that because when he usually making his videos on tiktok, it's does it in a fast, fun and quirky way without much information (other then the ingrediants of course), but in this video he was more informative and explains almost every detail.
I'm so glad you made this video!! And you are right Max Miller has an awesome channel
I really like both of your videos. This format makes me feel like i can understand your thinking behind the recipes more. Please keep doing these videos! ❤
Mr Hollis: My wife made your version of the peanut butter bread and added a homemade chocolate spread to the top! It was AMAZING. The loaf didn’t last long! Keep up the great work!
Oooh, ganache would be incredible on this!
I don't like toasting a fresh loaf, but for this... toasted with butter and strawberry jam! Dessert and breakfast.... mmmm....
@@DragonXero or melted peanut butter
@@MangaNyan This would be acceptable!
Did you guys try toasting it by chance and if so, how does it taste?
You are the modern Alton Brown and I love it. For not being a "professional", you are very knowledgeable and have a very good understanding of food theory.
Never have baked anything and you inspired me to bake this, and it came out pretty well. Thank you!
You have easily and quickly become one of my favorite bakers to watch. So far, I've tried 2 recipes, and I'll soon be trying this one. Thank you for being such a delight to watch.
First discovered Dylan on TikTok. Enjoy his comedic value from that perspective but after discovering his RUclips channel, I'm even more enamored. Not quite as whacky and reminds me of some of the programs we USED to see on Food Network where they actually taught you how to cook rather than just working on their star personality. Love you, Dylan! Keep them coming!
He gives me some PBS weekend cooking show vibes that I watched when I was a kid and that makes me smile
He reminds me of the show Good Eats with Alton Brown.
Dylan, can I say this whole video has grandma vibes? From the decor of your kitchen to your recipes, your soft tonality and, yes, your sweater, it's all very comfortable. Thank you for what you do. ♥
He's a combination of your favorite college professor, Julia Child and Mr. Rogers in the body of a twentysomething Bermudian.
@@LaundryFaerie This!
I love these long videos so much, you're just so dang cheerful, t's lovely (:
Your voice and presence is comforting (it’s like a warm hug )
Dylan this was lovely. As someone who spent two years in college for Baking & Pastry Arts, it's so refreshing to see someone with such a genuine delight and enthusiasm for baking and baking history. Also, I just find your voice and mannerisms to be absolutely delightful.
I don't like peanut butter but my mother very much does. I'm going to bake your recipe for her and see just how she likes it (it will probably be quite a lot.)
Did she like it?
did she like it? we need to know, tell us, did she like it?
Well???
Soooooo...? 👀 Was it a hit?
Results?
My dad was a registered dietician. We were always eating healthy meals, and my parents were always trying to incorporate various forms of protein into our meals. My paternal grandfather had a recipe for buckwheat pancakes. Which are apparently hard to make authentically because it requires a live starter culture, and granddad (Daddy Mac) had one that he'd kept going for years. He gifted part of his beloved starter to my Dad, and every Sunday we'd make brunch, which sometimes featured Granddad's beloved buckwheat pancake recipe. As I mentioned before, my parents were always looking to incorporate peanut butter into everything. So, I grew up putting peanut butter on my pancakes, and my absolute FAVORITE combination of this was (drumroll) Buckwheat pancakes with cut up strawberries added to the batter, peanut butter generously slathered on each pancake, with pure maple syrup, and a glass of cranberry juice over crushed ice. Pure. Heaven. Great, now I'm hungry 😂😂🥰😍
oh my goodness that sounds so delicious
Buckwheat; my favorite pancake.
I love peanut butter on pancakes!!
I grew up living with my grandparents and my grandfather used to make Buckwheat Pancakes almost every weekend but the recipe died with him 😢. I have tried recreating it using various recipes but nothing compares to his. They sound like the ones you describe. I was only 11 when he died but do remember that he used a starter.
Dylan, please keep doing your cooking in this little kitchen. I want to see real life cooking in a real kitchen like yours and mine. Plus, your kitchen is actually visually beautiful. You are my FAVORITE. I watch you every single day!
Dylan, you are not only a joy to watch, but this recipe is AMAZING!! Thank you SO much!
you have the same energy as a teacher who is really passionate about the subject they're teaching and whose classes all the kids uninimously agreed were their favourite! its so.. comforting and delightful!
Well said
I was gonna come and comment that Dylan, in this video, reminds me of Alton Brown on Good Eats. When I seen your comment it made me realize why! YES! The passionate teacher energy! I have only ever seen it before with Alton Brown, and Dylan definitely gives that vibe!
Seeing how many tries it took you to perfect your recipe gives me a lot of appreciation for people who were developing baking recipes during the great depression.
I have seen your Instagram reels and now the shorts here on YT and they make me laugh so much with your descriptions of things like wheat germ! Then I saw this calmer video and enjoyed it for completely different reasons. I love the idea of your pb bread, however, I will have to play with it, too, since I am allergic to dairy and am plant-based. Thanks for all of your entertainment and baking.
I love that you thank your Mom in the recipe. I'll bet she's so proud of you! ❤
As best as I can figure, this is the recipe for those of us not using cups:
- 8oz (500g) Plain/All-Purpose Flour
- 1 tsp Salt
- 1 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1 Large Egg
- 2oz (120g) Milk
- 6oz (320g) Caster Sugar
- 4oz (250g) Peanut Butter
- 4oz (250g) Apple Sauce
- 350f is about 180c, baking this in east mids, UK, with a fan oven, needed about 45-55 mins
I've not yet made this, so I'll make alterations later!
Find a converter online. I looked at some of these and it looked like you doubled some of the measurements.
1 oz ~= 30g (28.5g to be more precise and accurate but 30 is close and easier). Halve the gram measurements for the flour (2 cups = 240g according to usual conversion for unpacked, properly measured and leveled flour), the rest is where the grams are about right but the cups/oz are not:
The milk, peanut butter and applesauce ounce measurements are way too low. 1 cup of peanut butter at 33g per 2 tbsp (going by the nutritional facts on my own jar of Jif) is 264g or about 9 oz. 1 cup of applesauce is approx 8 oz or 228g. 1/2 cup of milk is 4 oz or 114g.
@@mychemicalcookie oh, brill, thanks!!
Jesus justs buy a measuring cup the whole beauty of these recipes is exact measurements aren't a big deal
@@wingedfish1175 lots of people don't have measuring cups and don't feel compelled to buy one for one recipe. Gram measurements matter if it's all you have to use and it would be difficult to even get general proportions anywhere close to what the recipe intends without actual numbers.
I finally got myself together and made Dylan's peanut butter cake and I have to say, it was one of the best I've made in quite a while. I chose to go with chunky peanut butter and it gave this wonderful effect of peppering whole peanuts throughout. A resounding success all around, I take my hat off to you.
(been a chef for over 10 years, this is something I'd serve in a restaurant easily)
Have you tried slicing the bread and toasting it?
Nice!
@@daricetaylor737 this feels like a really good idea but it could also go horribly wrong... That said, if it does work, add a little jelly or jam of choice and it's like a pb+j but more dessert-ey
@@torunsmok5890 Or Nutella.
Brilliant! Dylan, you're knocking this out of the park. Thanks so much for this video. Cheers from Texas.
I love your on screen personality. You are so fun to listen to and watch and the Old Timey recipes are very interesting. Now I really wanna get a 1930's cookbook. 😊
Your recipe is wonderful! I live in europe so I went ahead and did some careful metric conversions for it, added my own spin with white chocolate chunks (goes well with peanut butter) and now all my family and friends are addicted. I figured I'd share my conversion of the recipe here (scaled down to use all of a 200g jar of applesauce):
192g flour
5g salt
3g baking powder
200g peanut butter (make sure its the american stuff)
100g nice white chocolate, cut into small chunks
1 large egg
120g white sugar
200g applesauce
95ml milk
2g baking soda
Follow the instructions in the description, bake at 170C for 40-50mins until a toothpick comes out clean when inserted, I think my oven runs a bit hot, so maybe try 180C and let me know.
Someone give Dylan his own cooking show already! The personality, the vocabulary, the passion for good food - this is Ina Garten for today's youth 😄
Needs a bit less personality.
Dude could be the next Alton Brown and I'd be down. Authentic, entertaining, and educational.
I disagree. I think he can go much further not tying himself to mainstream media. They are a dying medium for delivering entertainment. They're outdated, outmoded and out of touch with technology.
@@flamerollerx01 do you watch cooking shows?
They've come pretty damn far in terms of everything you mention.
@@jaredf6205 less personality are regular joes. Dylan here add the perfect amount of flair and witha vast vocabulary that makes your ears tingle!
ever since u released this tiktok peanut butter bread has been a staple in my house! love your channel
I recently found your channel and am delighted. Nice that you mentioned Glen. I've been very happily watching him for a couple years now. I have to say, the first time I watched you, I thought of Glen. Your love for old recipes and comparisons throughout the years reminded me of him and I was immediately hooked. Thank you!
To the man who says he's not a baker, looks like you have the beginnings of your own cookbook. I love your videos. They are so much fun.❤
Yes ...!!!!!! PLEASE START YOUR OWN COOKBOOK. YOU ARE A BAKER. X
I just made Dylan's recipe, it just came out of the oven and it is SO GOOD. Props to him for finding the delicious answer to the question "can I make this better"
I love this calmer, gentler Dylan! AND....you're using my favorite peanut butter!
As it’s been said, I love your rich vocabulary and your warm style of information giving. It complements your other style! You’ve worked very hard on these recipes, you have a lot more patience than me. Thank you so much for this video! Xx
I made this with extra crunchy peanut butter b/c the store had nothing else at 8 pm, but I had to have it. I also added chocolate chips for the choco-PB goodness!
:0 I don't usually go for crunchy pb but that sounds AMAZING
5:43
Actually, in French-speaking countries, most of your English "breads" are translated as "cakes" as we tend to bake them for a snack or dessert, like banana bread for example (very confusing when I started learning english).
Thanks for coming to my TED talk
(P.S. your sense of style is on another level!)
I have no idea how they differ, but I always favoured banana cake over banana bread. I presume bread is slightly drier.
bread is drier than cake in my opinion.
as you want to add something to bread like jam or something like that.
cake is it's own thing. it's perfect without additional stuff while still can be added with more flavor.
that explains some things...
@@skywatcher458 but it moist
@@TheMimiSard actually quite the opposite 😅. Banana bread should be dense and moist. More like a bread pudding than a bread. We name foods weirdly here in the US of A.
I really like your videos with longer and more in-depth explanations. Thank you!
First time recreating one of your recipes, I tried the Depression version of the bread..... 2 hours later and I've already eaten half the loaf. It is so much better than I expected, especially as it was, my first ever attempt at a bread!
I just made your recipe. It's the first thing I've ever baked. I decided to add a cup of milk chocolate chips. It was a good choice. It's basically a peanut butter cake now. It turned out great thanks for teaching it.😊
I used half and half, that is good too. I did milk chocolate chips.
When you get a chance, try whipped cream instead of icing on a cake. It will change your life!
"Door hinge" is about the extent of my baking skill so I'm actually really excited to try this recipe. All of them! I love these longer videos too, it's just nice to see you unhurriedly speak about something you genuinely enjoy doing. Also you and I seem to have the same feelings about peanut butter! Like 80% of my existence is pretty much GIVE ME MORE PEANUT BUTTER.
Absolutely love watching you bake these recipes. You are a hoot!
You are just adorable! I love your videos. And that you have a music degree! And moo juice, floof powder, and eggies.
My guess on needing so much floof powder would be that its less about peanut butter's fat content compared to butter, but about the size of the particles. Ground peanuts are going to be much larger particles than suspended fat globules, so you end up with a coarser mix that will result in a final cake with larger, but fewer air bubbles that need more floofing?
Just a guess though, and more from a rudimentary knowledge of science than any baking experience (as anyone who's had my cheesecake will tell you!)
Cool
Dare I ask the particulars of your cheesecake?
@@CLMURD I think it’s best not to
It's cause the dough doesn't have yeast. Floofpowder creates gas, and makes it... well, bread. And not a brick.
It could also be because it has a higher protein content than butter? That begs the question on if you’d bake bread with eggs or other protein rich ingredients for whatever reason if you’d need more floof powder with them like peanut butter or not
I made his version and had started it without realizing it called for applesauce, luckily I had some pumpkin on hand that I had just roasted and I substituted it and also added 1C of chocolate chips. This is hands down the best quick bread I have ever made or eaten. The peanut butter improves the texture so much. I had it for breakfast the next day and it's just as good as it was when I made it. Next time I'm going to substitute banana and this may become my permanent banana bread recipe, it's that good.
Thank you so much for this comment! I have “PB squared” sandwiches (peanut butter and pumpkin butter) a lot and the two of them go amazingly well together. So I’m happy to hear that I could make such a substitution!
I really like how you describe the difficulty of changing/creating a recipe. I'm developing low carb keto-ish versions of many recipes. So I know firsthand how frustrating it can be.
No, you can't just "substitute this thing for that thing." It's not that simple. I watch recipe videos a lot, modifying them in my head as I watch.
When I try it out for real, sometimes it actually works. More often it doesn't, and it's back to the drawing board.
You come across as that neighbor that you'd love to hang out in the kitchen just listen to as they go through their baking methods. I felt my blood pressure drop as I watched this. So relaxing and calm. You really do great in these long form videos...plus I'm going to try this recipe
I tried your version of the recipe today, and added milk chocolate chips. While the loaves baked my kitchen began to smell like a warm peanut butter cup, much to the delight of everyone within range. The taste….sweet baby hippos, B. Dylan. It was magical.
It’s amazing to think that from previous longer videos you went from “I don’t know how to cook, I just follow the recipe and pray” to “Here’s my own version that I invented!”
Cheers my guy! Love all your content
Got to find more of these on the page. Love both aspects of what you do and giving the history of the recipes.
Having the items in the pans still when they come out can continue to cook the items on the outside and get that burnt outside. Temp can change the outside as well. Have a high temp gets the outside done real quick and not getting the inside done enough.
Dylan, I enjoy your long form videos and I'm super happy you call out Glen and Julie 💜
My teenaged granddaughter introduced me to you on tik tok, and we spent a lot of time laughing with you. I’m loving these on RUclips. One would never know that you didn’t learn to bake with your grandmother! Keep doing it. It’s wonderful!
Interesting find about needing to mix the peanut butter with the flour first! It mimics a pie crust/shortbread technique where you are coating the flour particles with the fat which prevents gluten development. I think that's why you found it to have a much better texture because that oily coating around the flour particles prevents a tougher gluten network from developing like in a normal quickbread. So instead you end up having the egg acting as the overall binder for the bread instead of the flour.
This actually makes perfect sense. Having the egg as the binding agent instead of the gluten I imagine would result in a more cakey and moister crumb. I also think that adding the peanut butter into the flour instead of the milk prevents the peanut butter molecules from breaking down as much allowing for the peanut butter flavor to become more pronounced; since in milk you'd mix until fully dissolved but when mixing liquid into flour you'd only mix until just incorporated.
Interesting observation.
I'm considering trying it with an allergy friendly (for me) flour. And most of my bread experiments are rather dismal due to the lack of gluten 🤔
@@kato2048 I was wondering if it was just that the peanut butter is actually spread across the bread better by coating each grain of flower.
@@anio1349 i wouldn't be surprised if you find a lot of older loaf recipes work better as gluten-free for this^ exact reason, as the quantities for gf variations (for binding agents, fats & proteins) are better matched in my experience.
Thanks for the improved recipe! Just finished baking your modified version in an early 1970's GE oven, top tier bread. You should do this type of thing more often, an exploration of recipes of yesteryear, some would say
I tried your recipe for peanut butter bread of 1945 for Christmas last year. I have been informed by my family that this year I need to increase the number of loaves so everyone can take a loaf home. I am also including a copy of this recipe with each loaf. Thanks a gazillion
This video is actually really nice to watch. It calms me, in a weird way. It's really nice listening to Dylan talk. It's also just more proof that Dylan should make a cookbook someday.
Preferably an audio cookbook! 😁👍
If it was just his tiktoks i would say no
BUT if he does his own recipes like this more often, that would be really cool
@@marcostheblinkedscout1309 He COULD salvage the bad ones/eggies he's made on TikTok.
The chunkiness on top, due to the way in which you mixed in the peanut butter (into the dry, with fingies) is why the peanut butter flavor is stronger. When mixed in with the wet, the tiny little PB particles are soooo spread out (as is the PB oil) that the flavor gets lost in the rest of the ingredients.
So very entertaining to watch you bake, and learn, and teach - you are much better than you think, and you're adorable too 💕
I actually made this from your short, it turned out crumbly, delicous, soft, moist, and with some peanut butter taste in it, honestly love it and i could put on some jam and call it a day. Thank you
Your videos are delightful and I’m excited to get your cookbook! Keep being delightfully fun!!😊