Trying it now. The bread is in the oven as I'm typing. My husband is Japanese and I fell in love with Japanese bread, pan, during our two trips to Japan. Can't wait to taste this bread. Thank you for posting this recipe and your video.
Thank you and I'm very glad I motivated you 💕 Yes do it, don't overthink it, the only thing that could go wrong is eating too much of it at once 😅😆 If you do please let me know how it turned out, much love ❤
Just made this (literally been out of the oven 20 minutes). I had to knead by hand because I lost my dough hook, so it didn't rise as much as it should have. But it's so soft and delicious, with just the right amount of sweetness from the banana & sugar. It's like eating a really good steakhouse roll. Thanks for this recipe, it's going in the permanent cook book!
I just made these fluffy loaves n I’m loving it. Somehow I don’t quite like the dense cakes type of banana bread so I’m very happy to have found this recipe. Thank u so much for sharing it
Here is to give some info based on my experience. Did this recipe for the fifth time and I can say the growth time period varies A LOT. First time I did it by hand because I didn't have a stand mixer and it grew at least by half in the time mentioned in the video (I didn't scale my banana but I have a feeling it was about 100gr). The second time it was a disaster and it might've been because I didn't proof the yeast or because I didn't knead it enough(still no mixer involved). The bread barely grew and it wasn't fluffy. The third time I had a mixer and proofed the yeast. Grew but not like in the video. The fourth time I added an extra 2 gr of yeast and proofed it. Waited for 1.5x the mentioned time and it came out nice and fluffy. This time I weighed the banana to 150gr, added 15 gr more sugar and 2 gr more yeast (proofed). After mixing and kneading it I waited for 3 hours and it didn't grow at all so I decided to leave it out over the night. The next morning I found the bowl almost full with the dough nice and fluffy. Proceed to knead and roll the loaves of bread and left them to rise again. After 1 hour there was no difference, after 2 hours it raised by half. Notes: I kept my kitchen warm every time I did them. Used white flour that's specifically made for sweetbreads (very fine and purified). Hope this helps anyone that doesn't get the hang of it. Baking isn't really easy and you really need patience for it. Good luck
Hi Myoako.. thank you for sharing your observations with this recepie. Yes , long fermentation overnight will weaken the glutin cause the yeast have eaten most of it all night long. For long fermentation I prefer to put in fridge to slow down the process. Today its my first trial and I havd to add more flour as the dough keep being so sticky although my flour is 12% protein which is kind of strong. Still waiting for fermentation and hope goes ok. Thank you again
I tried this again, followed the recipe exactly and I barely got a rise out of the dough. Went ahead and baked it and it did not turn out well. On my third attempt I went ahead and added the traditional Tangzhong method and upped the amount of yeast. This attempt turned out closer to what you made.
Hello...i was making this bread today as i go along...step by step.. Measuring the ingredients... U stated 30gms of sugar/ 4tbsp But as i measure the 30grms is just 2tbsp... So i just follow the 30grms..instead
Oh thank you very much for pointing that out! I am a gram person myself I use the gram measurement when baking and I add the cup measurements in the recipe for those interested, so 30gr is the correct one! I just corrected it, thank you 💕 please let me know how it turned out 😘
Thank u for this recipe..done baking and so glad that it comes out the same...soft and fluffy... And its really a healthy bread thou..just for 30gms of sugar...perfect!!! More Power!!!
Thank you very much for the feedback, I really appreciate it! I was looking forward to know 😘 I made another loaf today again🙈 I added chocolate chips before rolling it and it came out soo delicious! Stay safe 😘💕
Hi💕 you can still make the same recipe and knead the dough with your hands instead of the machine! You can use a wooden spoon at the beginning until it's less sticky, and then just knead it! You can salso dd a little bit of flour on your working surface if it's sticking! I am posting a brioche recipe tomorrow that I made without the machine, tou can follow the same steps, it will be up tomorrow.. I hope this helps 😘💕
Hi! If you don't have milk powder, try add 1tsp of butter or 1 tbsp of the heavy cream with the milk, any of these will provide more fats I spread of the powder milk. I hope this helps 💕
Hey, I know it's been 5 months already, but if you're still looking for the answer, my guess is that if you add a second, medium (100g) banana, you'd have to either add more flour to the dough or reduce its liquid amount by about 50-100 grams, because you would be increasing its hydration. You could just take out that one egg, or just the milk. Hope that helps!
Hello! The oven hsould be preheated to 175C (347F). Th loaves need about 20 min to bake, if they take color before the time is up, cover them with some parchement paper and leave them to continue baking till the 20 minutes are up! I hope this helps, much love 💕
Hi, instead of the egg you can use 2tbsp yogurt, sour cream or cream fraîche. What you can also do is use 1 and half banana in the recipe instead of just one, plus the yogurt to get a soft bread. I hope this helps 😘💕
I like your recipe and tried it but the yeast threw me off. I added it to the dry ingredients like you did but my bread didnt rise or double. I only then realize you need to proof dry active yeast unlike instant yeast where you can just add it to the dry ingredients. I look forward to trying the recipe again and hope proofing the dry yeast in warm milk and sugar will help my dough rise.
Hi! I'm really sorry to hear that! Proofing the yeat is a very good practice but normally, unlike fresh yeast, active dry yeat is supposedly active and does not need proofing! But it rarely happens that the active dry yeast doesn't get activated, it already happened to me once 😅.. If you can proof it to be sure, go ahead iand do it, mix it with the sugar and a tbsp of flour and warm milk till it's alive before adding it to the rest of the ingredients! Again, I'm very sorry that this happened and I'm sure next time the yeat will work and the loaf will come out perfect! Much love 💕
I used instant instead which really shouldn't have made a difference. But still a very low amount. Most milk bread recipes I've tried call for at the least 7g if not 10g. @@CookingFantasies
Yes she's using 2 loaf in 2 loaf tins right ! So at home if you have rectangle cake tin I mean, you can bake 2 loafs in it will come nice ..always make sure after you make bread loaf give 15 to 20 mins to rise befor going into oven 😊😊
I tried making this today but it didnt turn out fluffy at all even though I followed your instructions & ingredients to the T:( Something is missing here, as I found my dough to be quite dry to begin with. Either too much flour at 350g or too little milk or maybe it needs water… Im no expert but it didnt rise so absolutely zero fluffiness.
Hi Maple ,,,, I did exactly the same as instructions but I get TOO WET 😁😄 that I have to add more flour. Many factors affect results other than amount of ingredients. This includes temperature, moisture in banana, type or brand of flour and personal way of handling the dough. Im still waiting for my dough to rise
Hi, I really want to try to make this today. I am a bit unsure with the banana. What is the approximate measurements for the banana? I got a little smaller banana around, should I just automatically add the banana and use 2? Mine is 100g a banana
Hi! Sorry for the late reply I just saw your comment, I happen to have a banana that is just about as big as the one I'd use, Injust measured it and it weights 152g, if your bananas are small maybe it would be better to use one an a half. I hope this helps 😘
@@CookingFantasies It was successful and it's an amazing feeling to succeed, cuz this is also my first-ever bread experience. Be trying out some more soon ^^
Hi! I never tried this specific recipe without egg bit I think it'll work if you use one more banana instead of the egg, or 1/4 cup of yoghurt! I sometimes use egg substitute s in other recipes and it works very well! I hope this helps 💕
Hey this looks great but it is just too big of a batch for me, is it gonna be okay if I stick half of it in the freezer? And what happens to proving it after it is defrosted if yes?
Hi! Sorry for the late reply and for not having a good answer! I'm not sure if this will still work if you freeze the dough! In the other hand, you can still bake the whole batch and freeze it after it's baked and cooled, when you need it, you can bake it for another 10 to 15 min (unthawed) and it will be still very good, that's how I'd do it. I use this method for many baked goods and they stay as good as fresh! Just wrap it really good in plastic foil, for the flavors to stay good and not to pick other smells from the freezer. I hope this helps ❤😘
sorry for the late reply. The recipe is written under the video, right under the title where the description is, there is also a link to a printable version. ❤
Hi! I keep the dough to rise for about an hour in a warm place in room temperature, if it is too cold, place it in the oven when only the light on till it rises. The other option is to leave it rise in the refrigerator over night. I tried both methods and both work goo! I hope this helps ❤
@@CookingFantasies ok tnx a bunch, I asked this question yesterday because I was making the bread at that moment, I placed it in the fridge and after an hour I noticed it didn't rise nor doubled in size so I took it out from d fridge n placed it in d overn which after another hour it also did not rise, even the dried yeast was not activated so my dough was not fluffy and I also kneaded with hand n wen it was becoming messy sticky, I couldn't work with d dough so I had to add more flour so every thing failed me, my bread came out too hard
Oh I'm sorry to hear that! If you added too much flour while kneading it could be that the dough didn't have much moisture anymore 😞 Also, placing the dough in the fridge will not allow the yeast to proof, you only proof in the fridge if you will leave it overnight or for at least 8 hours, if you will use it right away, it needs warmth to rise, that is why we always use warm or room temperature ingredients.. next time try using warm milk, cover the dough to prevent the heat from escaping and place it in a warm place to rise for an hour and it will definitely double in size! Again, sorry that it didn't work out, it happens to the best of us once in a while to not succeed something 😁😁 Next time it'll be perfect! 😘😘
I can't get my dough to rise like that. It feels really soft, but when I cover it with plastic wrap and a towel I get barely any rise after 2+ hours. I have new active dry yeast, too. I'm not sure why it's not rising.
Hi.... the amount of ingredients ends up with sticky dough no matter how long I leave it or knead it. I gradually added more flour up to 40-50 grams more so total flour is 400-410 g. Now its a dough that can come in one peice and can be handled, though it still quiet sticky but OK. Waiting for fermentation now and will go on later. Thank you for video
Hello! If you don't have milk powder you can simply add another tablespoon of butter or vegetable oil, or or you can substitute 2 tbsp of milk with heavy cream, so instead of adding 3 tbsp of butter, add 4, or instead of 65ml milk, use 35 ml milk + 30ml of heavy cream. I hope this helps ❤
That Banana bread loaf looks soft and fluffy! Love how you cut it before you bake so it pulls apart.
I saved this to my cooking Playlist but still think it is computer special effects. No Bread can look that fluffy and perfect!
: )
Thank you James! It really is very soft and fluffy, and most importantly very delicious 😋😘😘💕
Mine turned.out exactly how it looks on the video. I'm really impressed.
This is a really good bread. I absolutely love it I have a few loaves since December 2021.
Great to hear! thank you so much for the feedback 😘💕
Trying it now. The bread is in the oven as I'm typing. My husband is Japanese and I fell in love with Japanese bread, pan, during our two trips to Japan. Can't wait to taste this bread. Thank you for posting this recipe and your video.
Ohhh - how did it turn out?
I have always thought of making a yeast banana bread but never got round to it. Now you have motivated me. Thanks
Thank you and I'm very glad I motivated you 💕 Yes do it, don't overthink it, the only thing that could go wrong is eating too much of it at once 😅😆 If you do please let me know how it turned out, much love ❤
2nd time baking this and it really soft and fluffy till next day. Thank you very much for sharing the recipe 👍
Hello dear Hinda
Wow the bread looks delicious 😋😋
The decoration you made is beautiful 👍👍
Thank you for sharing 💐🌹
Stay safe and healthy 💐
Thank you very much my dear friend 😘😘🥰
Wow... I love breads... Thank you, friend.
Just made this (literally been out of the oven 20 minutes). I had to knead by hand because I lost my dough hook, so it didn't rise as much as it should have. But it's so soft and delicious, with just the right amount of sweetness from the banana & sugar. It's like eating a really good steakhouse roll. Thanks for this recipe, it's going in the permanent cook book!
I just made these fluffy loaves n I’m loving it. Somehow I don’t quite like the dense cakes type of banana bread so I’m very happy to have found this recipe. Thank u so much for sharing it
Just made this. Very soft and delicious 👍
Dude. That bread looks insanely fluffy. I'm definitely going to try this some time. Thanks for the recipe
It looks easy to make even for a beginner as myself! I'm going to give it a try
Super duper soft banana loaf 👌👍😋 bread 🍞👌😍
Thank you dear 💕💕❤
Made this today. I substituted some wheat flour for millet grain flour for added nutrition as well. It came perfectly. 😍
Watching this made me hungry, good recipe 👍👍
😘😘
Like 👍👍 nice sharing 👌 yummy 😋😋
Thank you my friend 💕
Wowww
I love it
I try already 😃
Thank you
راءيع واعر لفطور شكرا حبيبتي عنجربو الله يعطيك الف الصحة
Chokran rebi ikhelik 😘 jerbi 3la 7sabi kiki ldid o rteb bzaf 💕
That looks really good and worth trying
Thank you! It's is worth tryin.. very tasty 😘
Perfeto
Thank you 💕
مشاء الله عليك اختي هند طوببببب وصفة رائعة باين من شوفتو خفيف ولذيذ
متألقة كالعادة ♥️😘
Chokran bzaf khti soukaina 🥰🥰
Really good 👍 it's time to get baking
Thank you for the nice comment 🥰
Love love this ❤️!!
Thank you 💕
It looks sooo good! Nice recipes 👍
Thank you 💕
Here is to give some info based on my experience. Did this recipe for the fifth time and I can say the growth time period varies A LOT.
First time I did it by hand because I didn't have a stand mixer and it grew at least by half in the time mentioned in the video (I didn't scale my banana but I have a feeling it was about 100gr).
The second time it was a disaster and it might've been because I didn't proof the yeast or because I didn't knead it enough(still no mixer involved). The bread barely grew and it wasn't fluffy.
The third time I had a mixer and proofed the yeast. Grew but not like in the video.
The fourth time I added an extra 2 gr of yeast and proofed it. Waited for 1.5x the mentioned time and it came out nice and fluffy.
This time I weighed the banana to 150gr, added 15 gr more sugar and 2 gr more yeast (proofed). After mixing and kneading it I waited for 3 hours and it didn't grow at all so I decided to leave it out over the night. The next morning I found the bowl almost full with the dough nice and fluffy. Proceed to knead and roll the loaves of bread and left them to rise again. After 1 hour there was no difference, after 2 hours it raised by half.
Notes: I kept my kitchen warm every time I did them. Used white flour that's specifically made for sweetbreads (very fine and purified).
Hope this helps anyone that doesn't get the hang of it. Baking isn't really easy and you really need patience for it.
Good luck
Hi Myoako.. thank you for sharing your observations with this recepie. Yes , long fermentation overnight will weaken the glutin cause the yeast have eaten most of it all night long. For long fermentation I prefer to put in fridge to slow down the process. Today its my first trial and I havd to add more flour as the dough keep being so sticky although my flour is 12% protein which is kind of strong. Still waiting for fermentation and hope goes ok. Thank you again
I want you to know how much I LOVE this bread. However you came up with this, thank you for sharing XD
My pleasure 😊 Thank you for the feedback ❤
الله يعطيك الصحة والعافية بريوش رائع ما شاء الله اعليك حبيبتي
Salam khti khadija labas 3lik fin ghabra twehechnak 💕💕
Wah. Nice Bread Loaf
Perfect soft amazing thumbs up stay in touch
Thank you 💕
Magnifique !!!! A refaire mais je n’ai pas de robot 😍👏🏻👏🏻😘👍🏼 ça a l’air délicieux. Idéal pour le petit dej 😉😉👏🏻
Merci 😘 vous pouvez le faire sans robot aussi il y'a pas de problème, il est vraiment trop bon et reste tellement moelleux ❤💕
Cooking Fantasies d’accord je tenterais alors 😉👍🏼
Great
Thank you 😘💕
Yummy, Hinda. I've had banana bread before.
Thank you Timothy! 🥰🥰
wow Nice dear its look so yummy ☺
Thank you very much 😘💕
It a dilicious recipe 😍
Thank you, it is ☺️😘
Hinda tbarkallah 3lik daiman allah e3awnak we waf9ak
Amine mama😘😘
Can the milk powder be subbed for anything else or is it essential for this loaf? I don't have that on hand but i have everything else
I tried this again, followed the recipe exactly and I barely got a rise out of the dough. Went ahead and baked it and it did not turn out well.
On my third attempt I went ahead and added the traditional Tangzhong method and upped the amount of yeast. This attempt turned out closer to what you made.
Hello...i was making this bread today as i go along...step by step..
Measuring the ingredients...
U stated 30gms of sugar/ 4tbsp
But as i measure the 30grms is just 2tbsp...
So i just follow the 30grms..instead
Oh thank you very much for pointing that out! I am a gram person myself I use the gram measurement when baking and I add the cup measurements in the recipe for those interested, so 30gr is the correct one! I just corrected it, thank you 💕 please let me know how it turned out 😘
Thank u for this recipe..done baking and so glad that it comes out the same...soft and fluffy... And its really a healthy bread thou..just for 30gms of sugar...perfect!!!
More Power!!!
Thank you very much for the feedback, I really appreciate it! I was looking forward to know 😘 I made another loaf today again🙈 I added chocolate chips before rolling it and it came out soo delicious! Stay safe 😘💕
Looks verygood. What are the ingredients quantities
Can you please make a vid of how mix by hand because some of us don't have mixers please
Hi💕 you can still make the same recipe and knead the dough with your hands instead of the machine! You can use a wooden spoon at the beginning until it's less sticky, and then just knead it! You can salso dd a little bit of flour on your working surface if it's sticking! I am posting a brioche recipe tomorrow that I made without the machine, tou can follow the same steps, it will be up tomorrow.. I hope this helps 😘💕
Cooking Fantasies thank you for the tips
Dear friend,good video.Please be healthy.Have a nice day.👍
Thank you very much 💕 you too, have a nice day and stay safe 😘 much love 💕
@@CookingFantasies Dear friend,Thank you,
@@CookingFantasies Dear friend,Thank you,
Any replacement if I do not have milk powder? Or can I exclude it?
Hi! If you don't have milk powder, try add 1tsp of butter or 1 tbsp of the heavy cream with the milk, any of these will provide more fats I spread of the powder milk. I hope this helps 💕
i am going to make it today can i use instant yeast instead?
nice
Thank you! 😘❤
What can I use to substitute milk powder?
Hi! You can use a tablespoon of yogurt or heavy cream if you have any of those, if not, you can still make the recipe without it! I hope this helps ❤
I made it it incredible soft my daughters loves it. i was wondering if I add 2 bananas instead of 1 is it ok ?
Hey, I know it's been 5 months already, but if you're still looking for the answer, my guess is that if you add a second, medium (100g) banana, you'd have to either add more flour to the dough or reduce its liquid amount by about 50-100 grams, because you would be increasing its hydration. You could just take out that one egg, or just the milk. Hope that helps!
Should I preheat ?
yes the oven must be preheated 💕
Can this dough be left to rise overnight in fridge. Maybe less yeast?
What u set oven on
Hello! The oven hsould be preheated to 175C (347F). Th loaves need about 20 min to bake, if they take color before the time is up, cover them with some parchement paper and leave them to continue baking till the 20 minutes are up! I hope this helps, much love 💕
hello! im pure vegetarian i just wanted to ask what we can use as a substitute for eggs in this recipe, hope you reply! thank you!!
Hi, instead of the egg you can use 2tbsp yogurt, sour cream or cream fraîche. What you can also do is use 1 and half banana in the recipe instead of just one, plus the yogurt to get a soft bread. I hope this helps 😘💕
You can always replace one egg with 3tbsp of ground flaxseed and 2 tbsp of water to make a flax egg.
@@darianmitchell7507 nope it's the other way around, 1 tbsp ground flaxseed + 3 tbsp water makes 1 flaxegg.
If I don't eat banana, what material can be replaced? Thank you
How do I get the recipe
Hi! All the ingredients and measurements are written under the video.. please click on see more if you cannot see it! I hope this helps ❤️
I like your recipe and tried it but the yeast threw me off. I added it to the dry ingredients like you did but my bread didnt rise or double. I only then realize you need to proof dry active yeast unlike instant yeast where you can just add it to the dry ingredients. I look forward to trying the recipe again and hope proofing the dry yeast in warm milk and sugar will help my dough rise.
Hi! I'm really sorry to hear that! Proofing the yeat is a very good practice but normally, unlike fresh yeast, active dry yeat is supposedly active and does not need proofing! But it rarely happens that the active dry yeast doesn't get activated, it already happened to me once 😅.. If you can proof it to be sure, go ahead iand do it, mix it with the sugar and a tbsp of flour and warm milk till it's alive before adding it to the rest of the ingredients! Again, I'm very sorry that this happened and I'm sure next time the yeat will work and the loaf will come out perfect! Much love 💕
Are we sure it's only 4g of yeast? I just tried this for the first time and even after 1h30m it hasn't risen at all
Hi, yes the amount is right! Can it be that the yeast is dead? Did it activate? I hope it worked out for you.
I used instant instead which really shouldn't have made a difference. But still a very low amount. Most milk bread recipes I've tried call for at the least 7g if not 10g. @@CookingFantasies
I'm going to try the recipe again today@@CookingFantasies
Do you must put dry milk?.
What can I use instead of a bread tin ? Pls ans
Yes she's using 2 loaf in 2 loaf tins right ! So at home if you have rectangle cake tin I mean, you can bake 2 loafs in it will come nice ..always make sure after you make bread loaf give 15 to 20 mins to rise befor going into oven 😊😊
Hello, did you use plain or self raising flour? Thanks!
Hi! I used plain all purpose flour for the recipe. 💕
You should use bread flour.
Do I half the recipe if I would like to make one loaf?
Can you make it without milk powder?
Wondering this myself???
How much (weight) banana? Thank you
Can you provide the link to milk powder?
I tried making this today but it didnt turn out fluffy at all even though I followed your instructions & ingredients to the T:( Something is missing here, as I found my dough to be quite dry to begin with. Either too much flour at 350g or too little milk or maybe it needs water… Im no expert but it didnt rise so absolutely zero fluffiness.
Hi Maple ,,,, I did exactly the same as instructions but I get TOO WET 😁😄 that I have to add more flour. Many factors affect results other than amount of ingredients. This includes temperature, moisture in banana, type or brand of flour and personal way of handling the dough. Im still waiting for my dough to rise
Can i use bread flour instead of all purpose flour
Hi! Yes you can, there will a slight different in texture but it works too 😘
I want the taste of banana. I want to make banana milk bread. So can I add 2 or 3 bananas to make it taste more of banana?
Hi, can I use 2 bananas 🍌 instead cos I want more banana fragrant, thanks!
I don’t see the recipe ??
How big is your loaf tin?
Sorry for the late reply. I used a standard 23cm (9inches) loaf baking tin.
Where can I find the measurements and ingredients?
Hi, I really want to try to make this today. I am a bit unsure with the banana. What is the approximate measurements for the banana? I got a little smaller banana around, should I just automatically add the banana and use 2? Mine is 100g a banana
Hi! Sorry for the late reply I just saw your comment, I happen to have a banana that is just about as big as the one I'd use, Injust measured it and it weights 152g, if your bananas are small maybe it would be better to use one an a half. I hope this helps 😘
@@CookingFantasies thx a ton...it does help, a lot ^^
I'm glad it does, thank you 😘😘😘
@@CookingFantasies It was successful and it's an amazing feeling to succeed, cuz this is also my first-ever bread experience. Be trying out some more soon ^^
What makes it anything near to japanese???
What kind of flour are you using? Bread flour, plain or self raising?
Hi! It's all purpose flour, plain.. 😘💕
@@CookingFantasies thanks !
Can I leave out the egg please and maybe use roux instead?
Hi! I never tried this specific recipe without egg bit I think it'll work if you use one more banana instead of the egg, or 1/4 cup of yoghurt! I sometimes use egg substitute s in other recipes and it works very well! I hope this helps 💕
@@CookingFantasies thks
Can I ask what is your cake pan size?
Hello, what are the ingredients if i will only make 1 loaf? ☺
Hi! for one loaf I'd divide all the ingredients on 2 and still use a small banana and a small egg!
Hey this looks great but it is just too big of a batch for me, is it gonna be okay if I stick half of it in the freezer? And what happens to proving it after it is defrosted if yes?
Hi! Sorry for the late reply and for not having a good answer! I'm not sure if this will still work if you freeze the dough! In the other hand, you can still bake the whole batch and freeze it after it's baked and cooled, when you need it, you can bake it for another 10 to 15 min (unthawed) and it will be still very good, that's how I'd do it. I use this method for many baked goods and they stay as good as fresh! Just wrap it really good in plastic foil, for the flavors to stay good and not to pick other smells from the freezer. I hope this helps ❤😘
Sorry first time on ur site,where is the recipe
sorry for the late reply. The recipe is written under the video, right under the title where the description is, there is also a link to a printable version. ❤
Where did u keep d dough to rise, in fridge or warm place?
Hi! I keep the dough to rise for about an hour in a warm place in room temperature, if it is too cold, place it in the oven when only the light on till it rises. The other option is to leave it rise in the refrigerator over night. I tried both methods and both work goo! I hope this helps ❤
@@CookingFantasies ok tnx a bunch, I asked this question yesterday because I was making the bread at that moment, I placed it in the fridge and after an hour I noticed it didn't rise nor doubled in size so I took it out from d fridge n placed it in d overn which after another hour it also did not rise, even the dried yeast was not activated so my dough was not fluffy and I also kneaded with hand n wen it was becoming messy sticky, I couldn't work with d dough so I had to add more flour so every thing failed me, my bread came out too hard
Oh I'm sorry to hear that! If you added too much flour while kneading it could be that the dough didn't have much moisture anymore 😞 Also, placing the dough in the fridge will not allow the yeast to proof, you only proof in the fridge if you will leave it overnight or for at least 8 hours, if you will use it right away, it needs warmth to rise, that is why we always use warm or room temperature ingredients.. next time try using warm milk, cover the dough to prevent the heat from escaping and place it in a warm place to rise for an hour and it will definitely double in size! Again, sorry that it didn't work out, it happens to the best of us once in a while to not succeed something 😁😁 Next time it'll be perfect! 😘😘
Pl tell me egg substitute
I can't get my dough to rise like that. It feels really soft, but when I cover it with plastic wrap and a towel I get barely any rise after 2+ hours. I have new active dry yeast, too. I'm not sure why it's not rising.
Is it sitting in a warm place?
Recipe???
I made this bread before but the recipe is from Apron Channel. The only difference is the milk, yours is 65ml while the other is 70ml.
Can I use exactly half ingredients with 1 egg
Hi, yes you can! Use a small egg, if it is large one, beat it in a separate bowl and add only about the 2 thirds! I hope this helps 😘
@@CookingFantasies OK I'll try thank you ☺️
You're welcome 😘 let me know how it turns out 😄💕
It's always good to proof your active dry yeast in a hot liquid with sugar to make sure the yeast is alive and will rise.
Hi, is the egg really necessary? Can I do away with it?
Hi.... the amount of ingredients ends up with sticky dough no matter how long I leave it or knead it. I gradually added more flour up to 40-50 grams more so total flour is 400-410 g. Now its a dough that can come in one peice and can be handled, though it still quiet sticky but OK. Waiting for fermentation now and will go on later. Thank you for video
Quantity of ingrediants please....???
Hi all the ingredients are written under the video in the description box, there is also a link to the printable recipe, I hope this helps 💕
Apron.
Whats the secret of the chewiness of the hotel
Hi! I didn't understand what you mean, sorry!
what can we substitute the milk powder with please
can i substitute milk for milk powder? if so, how can i replace it so the dough isn’t too wet? thanks!
Hello! If you don't have milk powder you can simply add another tablespoon of butter or vegetable oil, or or you can substitute 2 tbsp of milk with heavy cream, so instead of adding 3 tbsp of butter, add 4, or instead of 65ml milk, use 35 ml milk + 30ml of heavy cream. I hope this helps ❤
By what can I substitute the milk powder?