Thank you Thank You & Thank you. I made this tonite & it turned out Super Fantastic! This should be called Susan's Pro Cooking School with mouth watering results GUARANTEED. Gonna stay on this Gravy Train & make it all!!!
Thank you sssoooo much for sharing this recipes . it looks just wonderful . i am definetly going to try this recipe . I also really really like the rolling pin you are using . please let me know where you got that from
Thank you for sharing this wonderful Video..... I will try this recipe soon....one question....Can I prepare the Dough with the Bread machine.... And then Finish the rest of the Steps manually of course? :)
If I want to serve this warm for breakfast, can I proof the loaves overnight in the fridge and bake in the morning? Or will that lead to over-prooving?
I'm going to make this. I saw that some online company is selling croissant bread for a whopping $20.00 a loaf. I really wanted it, but that was way too expensive.
Thank you Susan, putting the warm water around the flour is a fast, good idea, but I had a problem with my yeast the last time I baked. It was bad, and did not rise correctly, so instead of me wasting the flour, I will still proof my yeast in the water and sugar just to be sure. Has anyone else had this problem before?
That looks beautiful. I used your guid for pizza dough and and homemade pizza sauce, and my family absolutely loved it. I can't wait to try this new recipe. Thanks for uploading this!!
wonderful keep up the great work! i really enjoyed! i have a few ideas for you id love to see making and eating a turkey sandwich on sliced bread, roasting a bread stuffed Tommy the turkey the whole process and then a leftover sandwich version, baking wheat bread, and lastly a whole suckling pig in the oven? thanks be well :)
This channel deserves a million viewers. I've made this and the standard croissants. They are superb. The dough is so easy to work with, unlike the older methods where the doughs are refrigerated for longer. Many, many thanks for making my baking life a breeze. Much appreciated.👍👍👍💙💜❤️
Hi mam,thank you for this recipe which i bake today.One thing that i have a problem with is the butter,which is too much for these 2 loafs of bread.When i cut the bread,it was soo buttery that i couln't eat it.Sorry mam,the loafs are beautiful,but i don't know why i failed.I used the exact ingredients as mentioned.
Hi Ursula - I can't figure that out either. On a warm day, some butter may ooze out of the dough while proofing and some may also melt out of the dough while baking, but I've never experienced anything like you described. Maybe you used too much butter?
@@Susanscookingschool thank you mam for your quick reply.Now i know what can cause the problem of the butter.It was maybe due to the warm weather here in my country.What can i do when i want to bake these loafs next time.Do i have to put the unbaked loafs for a while in the fridge? Or maybe i should bake them in cold weather.Will try them next time when the weather is colder.
Beautiful bread! I made homemade croissants once and it was so much work, if I remember correctly it was a multiple day process as well. You make this look so easy :-) I will definitely give this a try. Thank you for sharing!
You probably dont give a damn but does anyone know a way to log back into an Instagram account? I somehow lost the account password. I would love any tricks you can give me.
@Gibson Colton i really appreciate your reply. I got to the site on google and im waiting for the hacking stuff atm. I see it takes quite some time so I will get back to you later with my results.
I don't see a problem with that since the internet is full of hundreds of recipes which hundreds of them are the same one and are being performed by different chefs and cooks.
+Tim Marshall Most table salt is iodized which can affect yeast growth. The kosher salt that I use is just plain salt. I also use sea salt or canning salt.
Thank you for this recipe! I have been dreaming of croissant bread for a few weeks now. Can't wait to make it a reality!
Wow! So nice to see you again Susan! That bread looks so awesome!
Fabulous! Thank you, my children are going to love it!!!
Thank you Thank You & Thank you. I made this tonite & it turned out Super Fantastic! This should be called Susan's Pro Cooking School with mouth watering results GUARANTEED. Gonna stay on this Gravy Train & make it all!!!
This looks amazing. I'm gonna go try it! Just as soon as I have butter...
Thank you soooooooo much!!! I have to make this and soon!!! I think I might like this better than the traditional croissant. Can't wait!!
I’m going to make this tomorrow, the video is so helpful. What size should I roll it out to initially, before the final roll out.
This was amazing! Thank you!
Thank you sssoooo much for sharing this recipes . it looks just wonderful . i am definetly going to try this recipe . I also really really like the rolling pin you are using . please let me know where you got that from
+Amrith Budhram It was purchased from a local restaurant supply store (that no longer exists) many, many years ago.
very nice i make it twice
Great job.
Beautiful.
Thank you very much!
I just made this. It is incredible. I used a dough hook with my kitchenaid for the first part. I will be making this often.
Glad to hear!
Thank you for sharing this wonderful Video..... I will try this recipe soon....one question....Can I prepare the Dough with the Bread machine.... And then Finish the rest of the Steps manually of course? :)
oh cool. I will try this^^ .thank you
If I want to serve this warm for breakfast, can I proof the loaves overnight in the fridge and bake in the morning? Or will that lead to over-prooving?
+Amritha Samuel I haven't done it with this bread, but it may work fine. Good luck and let me know how it goes.
Amritha Samuel what happened
I've done this overnight and left it out for an hour the next day to come to room temp before baking,it was perfect.
How much the protein percentage of the flour used?
+ASMAA ALghafri 12.7%
Wow amazing ....:)
Hmm I wonder if this would work using the no-kneed method?
I can see this as french toast or a great breakfast sandwich...LOL
How long total time did you kneed? The first kneed? Thank you!
+Mrssea Sea About 3-4 minutes. Here's the full recipe with more info: susanscookingschool.com/croissant-bread.html
Great video! How do we store this bread after baking and cooling? Going to make for Thanksgiving! 💕Annmarie
+Annmarie Zarzecki I usually put the loaves in plastic bags- if they don't get eaten first. They freeze well too.
could you make croissants with this recipe?
Nice☺️
at what step would I add raisins, if I wanted to?
Before shaping into loaves would be best. Good luck!
very good madam
I'm going to make this. I saw that some online company is selling croissant bread for a whopping $20.00 a loaf. I really wanted it, but that was way too expensive.
Tried making it today was not as hard to do as I thought.
Glad to hear!
Susan's sexy bread damn that looks good
That crunch sound at the end made me hungry
Justin K me too! mouth is watering for this bread.
Thank you Susan, putting the warm water around the flour is a fast, good idea, but I had a problem with my yeast the last time I baked. It was bad, and did not rise correctly, so instead of me wasting the flour, I will still proof my yeast in the water and sugar just to be sure. Has anyone else had this problem before?
That can be a problem.
Oh, my !!!!
Oh my goodness those bread loaves look fabulous. I love this idea, so much easier than regular croissants as you say. Thank you for sharing
That looks beautiful. I used your guid for pizza dough and and homemade pizza sauce, and my family absolutely loved it.
I can't wait to try this new recipe. Thanks for uploading this!!
wonderful keep up the great work! i really enjoyed! i have a few ideas for you id love to see making and eating a turkey sandwich on sliced bread, roasting a bread stuffed Tommy the turkey the whole process and then a leftover sandwich version, baking wheat bread, and lastly a whole suckling pig in the oven? thanks be well :)
Thank you for this video. You are really great. With love for your channel. T
I'm going to make this soon.Thank you!
This channel deserves a million viewers. I've made this and the standard croissants. They are superb. The dough is so easy to work with, unlike the older methods where the doughs are refrigerated for longer. Many, many thanks for making my baking life a breeze. Much appreciated.👍👍👍💙💜❤️
+Faux Manchu I’m so glad my videos have helped!
I'm making this now. It's little different cz I made dough( making few different bread) like pizza dough but it'll be good. Thanks for the recipes!
bazardee
Hello! Lovely recipe! What can be used in place of the egg wash?
Milk!
Susan, are you in Pininterest? If so, I will go and down load the recipe vs. Writing it all down.
I am on Pinterest, but the recipe is on my website here: susanscookingschool.com/croissants.html. Happy baking!
Hi mam,thank you for this recipe which i bake today.One thing that i have a problem with is the butter,which is too much for these 2 loafs of bread.When i cut the bread,it was soo buttery that i couln't eat it.Sorry mam,the loafs are beautiful,but i don't know why i failed.I used the exact ingredients as mentioned.
Hi Ursula - I can't figure that out either. On a warm day, some butter may ooze out of the dough while proofing and some may also melt out of the dough while baking, but I've never experienced anything like you described. Maybe you used too much butter?
@@Susanscookingschool thank you mam for your quick reply.Now i know what can cause the problem of the butter.It was maybe due to the warm weather here in my country.What can i do when i want to bake these loafs next time.Do i have to put the unbaked loafs for a while in the fridge? Or maybe i should bake them in cold weather.Will try them next time when the weather is colder.
Can i use all purpose flour since i dont find bread flour here?
molommolom I use all purpose flour and it worked fine.
why did you place it in the loaf tin with the seam up?
she turned off over, the seam was down when it was baked.
Can I use my kitchenaid mixer with the dough hook? If so, about how long?
I would mix long enough to make a smooth dough. The dough gets further "kneading" during the rolling process.
@@Susanscookingschool thank you for the quick response.
Beautiful bread! I made homemade croissants once and it was so much work, if I remember correctly it was a multiple day process as well. You make this look so easy :-) I will definitely give this a try. Thank you for sharing!
You probably dont give a damn but does anyone know a way to log back into an Instagram account?
I somehow lost the account password. I would love any tricks you can give me.
@Sonny Daniel Instablaster ;)
@Gibson Colton i really appreciate your reply. I got to the site on google and im waiting for the hacking stuff atm.
I see it takes quite some time so I will get back to you later with my results.
@Gibson Colton It did the trick and I actually got access to my account again. I'm so happy:D
Thank you so much you saved my account!
@Sonny Daniel you are welcome =)
Idk if this was a thing before but I hope Joshua Weissman gives you credit if not!
Yea fr
croissant loafs existed before this video
@@melissatran3144 Agreed!
I don't see a problem with that since the internet is full of hundreds of recipes which hundreds of them are the same one and are being performed by different chefs and cooks.
I am very much learning baking and I find your videos helpful. Could you explain what is Kosher or other uniodized salt please.
+Tim Marshall Most table salt is iodized which can affect yeast growth. The kosher salt that I use is just plain salt. I also use sea salt or canning salt.