@@corbingrubb5307 ayeee thanks so much! Yeah I've been a bit slack with my posting schedule lately but the last 2 weeks I've been tryna get back into the grind so hopefully it pays off 😅
How to make bread (if you want to): Equipments is bosch mixer and loaf let get started! INGREDIENTS 2 cups of warm water (105-115 degrees) 1 table spoon of "active dried yeast" 1/4 cup of "honey" or "sugar" 2 teaspoon of "salt" 2 tablespoon of oil (canola oil or vegetable oil) 4-5 1/2 cups of all purpose or you bread flour (weat) 1.Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast). 2.Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine. 3.Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed. 4.Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes). 5.First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 ½ hours. 6.Spray two 9x5'' bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment paper, but this is optional.) 7.Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans. 8.Second rise: Cover pans with a lightweight, dry dish towel (or spray two pieces of plastic wrap generously with cooking spray and lay them gently over the pans). Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering 9.Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow. Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing. Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator. Thanks!
NOTES: Flour: Bread flour or all-purpose can both be used with no changes to the recipe. Bread flour will produce a slightly chewier loaf. Whole wheat flour can’t be substituted cup-for-cup because it’s gluten levels are different. Here is my favorite Whole Wheat Bread recipe. Yeast: to substitute Instant or Rapid Rise yeast, skip the “proofing” of the dough in the first step and add the yeast to the bowl with step 2. Allow the dough to complete its first rise, and then roll and shape into loaves and rise again (rise times will be much faster with instant yeast). Quick-rise Tip: To speed up the rising time of the first rise, make dough up to first rising, placing it in a well greased bowl, turning it once to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, then turn oven off. Place bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and shape into loaves. To make ahead: Make the bread dough through step 4, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves. Freezing Instructions: To freeze the dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed. To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator. Bread Machine: If using a bread machine, you may want to cut this recipe in half to make 1 loaf (depending on the capacity of your machine).
@@FasterTobiasz I looked it up and apparently it takes over 100 days to grow fully so I doubt it'll get to that stage but if it does, I definitely will make a video on it!
youre so underrated
@@propanda994 thank you so much
The cookingdynamics fr fr
@@huskyfierytoly 👨🍳
From the quality of the video i would not have guessed you only have 768 subscribers. Keep up the good work my guy!
@@corbingrubb5307 ayeee thanks so much! Yeah I've been a bit slack with my posting schedule lately but the last 2 weeks I've been tryna get back into the grind so hopefully it pays off 😅
As an enthusiasm enthusiast I am so invested in the bread journey
@@corbingrubb5307 🥳😅
How to make bread (if you want to):
Equipments is bosch mixer and loaf let get started!
INGREDIENTS
2 cups of warm water (105-115 degrees)
1 table spoon of "active dried yeast"
1/4 cup of "honey" or "sugar"
2 teaspoon of "salt"
2 tablespoon of oil (canola oil or vegetable oil)
4-5 1/2 cups of all purpose or you bread flour (weat)
1.Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).
2.Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
3.Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
4.Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).
5.First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 ½ hours.
6.Spray two 9x5'' bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment paper, but this is optional.)
7.Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.
8.Second rise: Cover pans with a lightweight, dry dish towel (or spray two pieces of plastic wrap generously with cooking spray and lay them gently over the pans). Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering
9.Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.
Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.
Thanks!
NOTES:
Flour: Bread flour or all-purpose can both be used with no changes to the recipe. Bread flour will produce a slightly chewier loaf. Whole wheat flour can’t be substituted cup-for-cup because it’s gluten levels are different. Here is my favorite Whole Wheat Bread recipe.
Yeast: to substitute Instant or Rapid Rise yeast, skip the “proofing” of the dough in the first step and add the yeast to the bowl with step 2. Allow the dough to complete its first rise, and then roll and shape into loaves and rise again (rise times will be much faster with instant yeast).
Quick-rise Tip: To speed up the rising time of the first rise, make dough up to first rising, placing it in a well greased bowl, turning it once to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, then turn oven off. Place bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and shape into loaves.
To make ahead: Make the bread dough through step 4, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.
Freezing Instructions:
To freeze the dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.
To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.
Bread Machine: If using a bread machine, you may want to cut this recipe in half to make 1 loaf (depending on the capacity of your machine).
also you can send the wheat to a mill and they will grind it up
@@pureair-mx1sv I'd just do flour and water ngl 😭
"warm water"
*Looks at temp*
Literal steam
This video was so good!
@@Batman5OFFICIALthank youuuu!!!
Hey, sound amazing, which microphone do you use.
@@thinkingkarthi2949 thank you! I use the blue snowball ice. I record in Audacity then use the noise reduction feature to remove background noise :)
comment to give encouragement 💜
@@Sasz0o woooh! Thank you so much 🥳
love your vids man
@@t0mm1guyot aye thank you, glad to hear
3 minutes of my life well-spent.
@@tremendousyeet3467 let's goooooo!!! 🥳
Underrated
@@apokalypse69 Ty :)
I think this channel deserves an algorithm boost. Take my comment, It'll probably help a little bit
@@AssortedGarbage23 you're a legend! thank you so much, I appreciate that!
Potatoes next
@@KirbTheKirby nah golden carrots 🪙 🥕
Carrot next
@@kermittriesstuff5817 😭😭😭
when you make bread, make a video about it
@@FasterTobiasz I looked it up and apparently it takes over 100 days to grow fully so I doubt it'll get to that stage but if it does, I definitely will make a video on it!
where bros subscribers at
@@JoeBingus12345 getting there slowly 😅
you deserve way more
@@JoeBingus12345 thank you so much :) I appreciate that
use bonemeal it’ll grow faster
@@coldpenguin9952 dude you're a genius!! 🤯
hello proud father of wheat
İ'm your viewer
@@hentorgugen6648 Hello viewer! Thanks for watching
@@GreatDynamics i have a question
İf you are proud father of wheat
Then, who's the proud mother of wheat
She left to get the milk 😔
I thought it said wee-
@@pureair-mx1sv lol
Anything can be a blunt if you're brave enough.
Show Us when U make bread
It apparently takes over 100 days to grow fully so I doubt it'll last until then, but if it does, I definitely will!
make a sandwich
@@Vortex-oi3gq 😅 maybe