Mennonite Bread Recipe for Beginners, non-Sourdough
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- Опубликовано: 16 июл 2024
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Beautiful looking bread! I learned so much from this video about the rising process and the need to not over rise on the first rise. I never really knew why there were such specific directions about the rise times and I think I probably was over rising the first time resulting in a more dense loaf. You break things down into such simple terms that it is easier to understand. You are a natural teacher. Thank you so much! Have a great week.
Glad it was helpful!
Can you use this dough for rolls also?
I totally agree, you definitely have the gift to teach ❤
Can u share ur recipe using fresh milled flour?
❤ Agree!
I cannot wait for the book! I want to be a Zimmerman when I grow up. I love these videos. 🙂
There you go again with those petals of wisdom. I didn't know to not let the dough raise too much in the first raising of my dough. This explains a lot to me as to why my bread does not raise very well. I live at about 4,300 feet in elevation, which presents its own set of challenge too. Thank you for your great knowledge and imparting this to your audience aka me😊❣️
You thinking sleeping in is 6-7am?? You’d think we are lazy people 😂😂
Ruthann: When you can't rise and bake your bread loaves during the second rise period due to time constraints, it is perfectly ok to cover and place them into the refrigerator to slow down the process of the second rise. If you are going to be busy for the next 4 hours chances are good that the bread will make its second rise in that time period just fine and be ready to go into the oven once you get back home from your errands. It is also possible to rise bread in the refrigerator overnight if you place it into the refrigerator immediately following the first rise and bake it first thing in the morning. I have done this with cinnamon rolls many times.
I made this today, as the snow finally flies just over the river from Iowa. Fantastic! I used milk as the liquid, macadamia nut oil for the fat. The rise was huge! Thanks so much for the extra tips that really improved my bread making skills.
Beautiful bread, RuthAnn! I’ve been a (yeast) bread baker for a long time, and know what my bread should look like /feel like, but I always appreciate the way you explain the “why” behind the process in all of your recipes. Thank you for taking us along! ❤ xo
That is the simplest white bread recipe I have seen and it looks so scrumptious. My two teenage granddaughters live with me and I think this would be a good white bread for the three of us to make this week before school begins again next Wednesday. We get almost three weeks of Christmas vacation down here in our school district in Texas ! We have had fun but I am so ready for them to return to return to school ! I know you are a super busy woman but I am so looking forward to your cookbook and I already am planning on buying one for each of my grandchildren who range from thirty-four to fourteen years of age. I think that would be a great parents for their parents as well. That is a total of twelve books. That will be my 2024 Christmas presents. Shopping done for everyone ! Watching you continue to live and do things that are a part of your home roots, take me back to my childhood. Back in the forties and fifties we sill churned our own butter, made cheeses, culled the farm animals and processed them. We also baked all of our breads, noodles, cookies, etc from scratch and we were all the more healthier because of it. I very much enjoy your channel and still learn much from you. Stay warm and healthy this new year ! Grandma from Texas
You are such a good teacher. I always learn something from you! I bake a lot of sourdough bread, but I have been wanting to revisit yeast-risen sandwich bread lately...wanting a softer bread on occasion. Gonna try this one in a week or so when I'm needing more bread. I loved the information about the why's of the two rises. Thanks so much! Looking forward to hearing more about your upcoming book! Blessings, Marie
I followed your cinnamon roll recipe for making cinnamon rolls for our family Christmas party. They were delicious and the kids loved them! I even won our family Christmas dessert contest with them. Thank you for providing the recipe and video. It helped me get over the intimidation of making them. Now, on to the next challenge.
I'm the same sentiment on the mashed 🥔 cinnamon roll recipe!! RuthAnn you are a good teacher!
I made them for our Christmas Brunch. I added a twist though, I had some left over Streusel topping from the Pumpkin Bread I made & some left over Eggnog Glaze from some Eggnog Cookies I made; I added the Streusel topping inside w/ the Cinnamon Sugar rolled'em up/cut'em & added more Streusel on the top. I baked them & drizzled them w/ the Eggnog Glaze on top....DELICIOUS❗️👍🏼
Thank you. RuthAnn i’m curious why you would use white flour when it’s so devoid of nutrients and fresh milled flour has so many nutrients n highest source of vitamin E, so many testimonies of people having gut issues gone just by adding fresh milled whole wheat flour breads to their daily diet. Have you heard of Sue Becker? I recommend her videos on RUclips channel Bread Beckers and her podcast Sue’s healthy Minutes. Blew my mind.
BTW Thank you for tip on how to add warmth n humidity. Im new to baking n milling fresh flour.
You inspire me to want to try your recipes
This looks delicious! Can’t wait to try it! And by the way, your cast iron video was awesome. My husband and I have watched it probably 6-7 times between us, lol. He is beginning to redo all my newer cast iron. I used 2 of skillets so far and oh my word what a difference it has made. We appreciate you and Mr.Z for your great lessons. I enjoy your videos so much. I have learned A LOT! Can’t wait for your book to come out! Thanks, 😊Regina
Thank you for foing this video, Ruth Ann! Your bread looks so good! I'm not new to bread-making, in fact, I used to make honey-whole wheat bread and sell it. I didn't make much from it, but it paid for a few extras. I used the very same method for raising the dough in my oven. I often would make 2 batches a day. Most times, I would put my loaves in the garage in winter, and bake in the morning. They almost always would rise a little out there, but if they needed more time, I would just leave them on the kitchen counter 30 minutes, and that was usually enough. I've done dinner rolls that way when I wanted freshly-baked rolls, too. Your advice about making white bread for (I think you said) 3-6 months before trying whole wheat is solid wisdom! I advise young gals to keep practicing. It's bound to improve over time. Never give up! Never, never, never give up!❤
I'm just now at the end of purging my house of wedding stuff!! My daughter got married in October last year, and my dining room looked like the floral department of Michaels for 16 months while my basement housed all the other décor, tableware, linens and serving ware. It's a lot of stuff to organize! Hope her wedding day is all she's hoping for - my daughter's was near perfect! I'm definitely going to try this recipe! Bless you and your family!!
Just love how you teach, especially the way you smile at the camera once in a while. Makes it feel like you are speaking directly to a friend. ❤
I made this today and it turned out amazing. I have been making various white bread recipes trying to find something we would like as much as the soft bread we buy at the grocery store. Up until this one, they all fell short. This is the recipe I have needed. Thanks!!!!!❤
Did you use 2 Tbl of salt? That seemed too much. I used 2tsp.
@@jayde0401 I thought the same thing but, I decided to make this exactly as written. It was not too much salt. Both my husband and I LOVE this bread. He brings a sandwich to work every day for lunch and this is perfect for that.
I made this bread yesterday and it's the BEST I've ever made ... thank you!
My hubby and I really look forward to your channel, we enjoy your lifestyle. I grew up on a family farm, living next door to my grandparents, we had cows, pigs, chickens, ducks, geese , my mom and grandmother canned what we grew and that included meat of all kinds. We were true country folks 😂.❤
The bread looks good! Always so good to see your videos Ruth Ann! Can’t wait for the book! Have a wonderful week!❤Patsy
I ran out of bread and too lazy to drive 45 minutes to store so I am baking some today. Thank you for this wonderful recipe for me to try
I have just started learning bread making. I was able to make a beautiful loaf that wasn’t too dense this past weekend. Thank you for this video. It was perfect timing in my learning process. Your sandwiches looked delicious.
I made the bread along with your video with 1/3 fresh milled hard red wheat, 1/3 fresh bread flour, 1/3 spelt and Olive oil , and it turned out delicious. Thank you for your great explanation! Thank you.
Can’t wait to get your book!😍
I’ve been making bread for years and I still love making you spread. I have started using honey instead of sugar thanks for this video and you are such an amazing hard-working.
Homemade bread has been my nemesis for many years. Until this year, when I finally got a digital thermometer. I’ve found that if I diligently watch the temperature of my liquids and keep them in the proper range when adding yeast, it makes all the difference. High gluten flour or bread flour also helps. So if you’re trying this recipe and getting less than spectacular results, check liquid temperature before adding yeast, and keep it in the 105-115 degrees Fahrenheit range.
besides your nice baking, you have a beautyfull energy! Your eyes spark happiness. Lovely to see!
I can’t wait to try this!
When you have time, could you show us how you do your fresh ground wheat bread recipe? I really want to get into that but haven’t quite figured it out.
Do you mean grinding it (white all purpose flour) or (whole wheat flour) at home when you buy wheat berries from the mills?
Or just whole wheat bread with flour that is got a pretty fresh use by date?
I’m not sure I understand your question. I hope Ruth Ann does and answers it for you.
@@bonniebartlow5631 Hi Bonnie! I’m interested in how to make bread out of freshly milled wheat. I have a wheat grinding attachment for my stand mixer (I don’t like it but it’s what I have for now.) and I’ve tried making bread a couple of times and neither time did the bread turn out edible. So I’d really like a great bread recipe made from fresh ground wheat
I just love the way you explain and make everything easier! My husband bought me the Bosch Universal Plus Mixer for Christmas and I'm waiting on it to come in so I can make this bread. I just recently had hand surgery and the kneading will be a great exercise to work my hand.
Thanks so much for your knowledge and sharing your recipes, it is so appreciated. I can't wait for your book to come out.
Great show,I'm an avid breadmaker for 40 years,I now use my bread machine,since it's now gluten free. I did make ur cinnamon rolls gf and they came out delicious. Thankyou for your knowledge, and wisdom.
Hello! I’m GF and trying ti move away from store bought ready made bread products.. do you have a favorite flour brand you use, or do you mix your own flour blend?
Ruth Ann, thank you so much for your yeast bread recipe. As much as I ❤sourdough bread, with just two of us we don’t eat enough to bread a week to warrant keeping up a starter. So yeast breads kinda work better in my situation 😂
Your tidbits of knowledge are so helpful regarding proofing etc…..younger me tried yeast bread making 30 plus yrs ago and failed every time so gave up trying….feeling bread making wasn’t something I was going to master I gave up trying.
Now in my early 60’s and RUclips videos Ive been back at making yeast type breads, rolls and cinnamon rolls ❤️ better late than ever to master something 😂
However I feel there is always more room for improvement and or more tidbits of suggestions to help with this skill.
Ohhhh I can’t wait for your book ❤
Hug’s to you and your family. God Bless ❤️
Hi we don't eat a lot of bread either so I cut up half of my sourdough into slices then freeze them flat and bag them. That way we can eat half the sourdough fresh and the other half can be defrosted as needed. Hope this helps with less waste when you do make sourdough
Hi RuthAnn and sweet family! I so enjoyed watching your bread making video. I just turned 63 years old last month and I’m too old to knead bread now and I love using mixer. Your bread looks amazing.
Have a blessed weekend everyone!
I’m 63 too and understand some limitations. I bought a Bosch mixer like she has and love it. It was on a great sale. Trying to make bread dough was killing my Kitchenaid. Use that for smaller things. Good luck!
Ruthann,
You have inspired me so much. I can’t get enough of your videos. I keep going back & back. I hv made bread (regular) this week & I can’t stop eating it. Wow! It’s great. TU
And today while feeding the neighbors dogs I got (yes I texted & asked) a bunch of her mint & made mint tea. I always make sweet tea (I’m in Texas) but never sweet mint tea. Grandson spit it out but the rest of us loved it.
I hv blueberry bushes that I’m gonna take some of you/your brothers advice.
Again I can’t thank you enough for. I look forward to many other “Real” food projects”.
Blessings
I've been making homemade bread for the last 4-5 months. I got tired of buying bread in the store with the bad ingredients. There are times that there are air bubbles that make the places you mentioned. I never thought about poking holes like you showed. I will definitely do that the next time I make bread. Thanks for sharing that.
Thank you. I always look forward to watching your videos. I love cooking and preserving and at 65 yrs old I love to learn new ways of preserving and get new ideas for meals. Blessing from 🇨🇦
I am so looking forward to your upcoming book. Your practical advise about cooking/baking is so helpful that being able to refer back to it in book form will be wonderful. Thank you for all you do and share.
Your yeast bread recipe is the only one I use, unless I'm making your hamburger buns. Today I made a double batch. 2 loaves and 2 pans of rolls. Thank you so much for sharing.
My mom made bread and I remember slathering it with oleo ( I’m 74) and eating it warm from the oven. It’s pure butter for my family now but store bought bread isn’t the same. This looks like what mom made minus the honey but I bet it tastes Devine. I’ll try my hand at making this on my days off. Thank you.
Eating some of this bread right now and it’s delicious! I didn’t use the full amount of salt and am glad I didn’t. I did use a cup of white whole wheat flour in place of one of the AP cups. I’ll def make it again. Thanks for the recipe!
I’ve just discovered your channel! What I love the most, besides your yummy recipes, is that you are REAL! You don’t care if everything is perfect. You don’t re-shoot something if it’s not perfect. Thank you for being yourself and not fake! It makes me feel better about myself. ❤
Hi Ruth Ann!
Thank you so much for all the knowledge and wisdom you share with us all. I’ve been watching your You Tube videos for 3 weeks. Today, in our home state of Massachusetts, it is snowing quite a bit. My loving husband is outside snow blowing and shoveling and I’ve been making your bread and cinnamon rolls! The bread JUST came out of the oven, just a minute or two before my leaving this comment and those loaves look amazing! Thank you for taking the intimidation factor away. God bless you 💖
You are such a wonderful woman. Wish more of us were more like you.
Thank you for explaining the rising of bread so well. It makes sense now for me. You are a very good teacher. Patient and thorough. Exciting book news. Yes, thank you.
Ruth Ann, you have made making bread less daunting and I thank you so much! I want to try making bread with ancient wheat, but I understand that the kneading process is a little different. I'll be on the lookout in RUclips for instructions. I think your idea of slowing down the rising process was absolutely ingenious! You are so smart and resourceful, and I truly admire that.🤩
Just made this bread. By far, the best bread I've made on my breadmaking journey. Thanks for sharing!
It’s 1-16. I tried your bread recipe yesterday. It turned out just like yours in the video. I never heard of checking the internal temp but I had to bake it longer to get it up to temp. No holes, no gummy spots!
I was so discouraged with my bread making. It always came out dense. You explained it perfectly! I am grateful!
Thanks you very much. I will be trying again
Thank you so much for sharing your recipe! Learning to make hard cheese is my goal for the new year,
Your bread and sandwiches look amazing, along with everything you make in your kitchen! Thank you so much for sharing your knowledge. Blessings to you and your family.
You have been a wonderful teacher and a real inspiration to us. We now understand WHY we should do certain things. I am going to make your recipe tomorrow. Thank you and God bless you and your beautiful family, from NJ
I got a mixer like that for an early birthday gift this year What a game changer Thank you for your inspirational bread making videos Love your sweet family
The best thing is fresh homemade bread. Thank you for a new recipe! Looks delicious.
Thank you for the pointers on making bread. I am ready to give it a try! Dinner looks delicious - here in NW WA state, we would call those a patty-melts, usually dipped into au jus like French Dips. Our sloppy joes are saucier with a tomato sauce base. Thanks again for sharing!
Thank you for such easy to follow directions. I just made my first 2 loaves from scratch !! You have such an easy way of teaching your cooking methods. The bread turned out very nice for someone who never have baked any . God bless you
I made a loaf this morning and it came out great.
I am very much looking forward to your book, RuthAnn. I don't buy all the Homesteaders' books, but I plan to buy yours, because you are a born teacher, and are so calm and collected. I really enjoy your videos, and know I will enjoy your book very much--so exciting!
I absolutely love watching your videos and it makes me feel I’m sitting in your kitchen because you always look at the camera and give the. Most Beautiful smile❤ I’m from the England
I really appreciate all the additional details you say during and cooking/baking video!
I want to thank you for you're teaching methods. Thank you for beings so honest. I knew there were things others were not telling me about recipes that my bread wasn't coming out correctly. God bless you.
That is some pretty dough! THANK YOU SOOOOO MUCH for taking the time to REALLY SHOW us what we're suppose to be looking for. As many vids that I have watched NO ONE shows the ragged-ness of it when stretched if it's NOT enough dough or kneaded enough yet. You're the best teacher!!! THANK YOU!
Awe. Thank you!!!
Loved all your helpful hints!
Always love your videos, but with this, one I can smell the fresh bread my mother would make. Many times, she would pinch pieces off and deep fry for supper. With butter and homemade syrup, it was heaven. Thank you for giving me back that forgotten memory.
What a fun memory! I never thought of doing that for my kids.
Oh my! That Gouda cheese looks soooo good!
Yummy looking meal! In my sloppy Joe recipe, I add a few squirts of tobasco sauce instead of vinegar. Great instructions ; thanks for sharing 🤗🇨🇦
Thank you for doing this. We do not do sourdough so this works great for us. ❤
Ruthann...please sign your book when it comes out....also, would love you to interview your mom sometime....hear her stories. Thanks..you are great!
Beautiful real life video
I loved how your nurtured the bread upstairs on the couch 💟
Another great video, Ruth Ann! Looks delicious. Thank you 🥰
Your videos are so helpful. They are also very calming to me. I often watch just for enjoyment. I do enjoy using your recipes too! Thanks so much for what you do.
Oh my, my husband would love that bread. You have inspired me to make some.
You are such a blessing and you have taught this gal who is much older than you so much! I’ve been making bread for years but you have tips I can use! Thank you!
I can't wait to try this, thank you!!
Thank you for the poke test tip! It helped a lot.
Ive watched so many videos on bread making and you literally explained things better then any other video I've ever watched. Wish me luck trying my hand at this bread making stuff😁
Thank you Ruthann! I'll be trying this bread recipe soon. Blessings to you and the family!❤
Thank you. I was one of them that had been requesting a regular bread recipe
As always, great video, and thank YOU!!!
Thank you so much for your videos. So excited about the book. Can't wait! Blessings to you and your family.
Such a good teacher!
Oh, I’ve been waiting for this recipe. Thank you.
Great video Ruthann. Loved the recipes! Thank you🤗
This is exactly what I was waiting for! I learned so many great tips for beginners that noone else tells you about. Thank you!
I love soft bread, and that looks sooo good
I just made this bread and is my first bread success! THANK YOU Ruth Ann for your teachings ❤️ I am learning sooooo much from you and am so appreciative for it all. I am a professional cake artist and bake from scratch everyday, now because of you I am learning a whole new host of skills ♥️🙌
I found your channel a few days ago and I just love how relaxed you are with your videos and taking the time to explain things in detail. Thank you so much I am not a very good bread maker, but I want to ry this out. Thank you from Australia
Thank you RuthAnn! Lovely loaves!🙂
It seems that making bread is as individual as making spaghetti sauce. Everyone does it a bit different. I enjoy picking up these little differences and trying them for myself! And yes, I think we've all hit those time management challenges. I even over-proofed it, reshaped it and proofed it a 3rd time and it was even better! A pleasant surprise! 😄
Blessings always! 💜
Love this bread. Thanks for showing and teaching many details on how to know when your bread needs to raise more or has finished. Blessings
You are an amazing Teacher thank you soooooo much !!!❤
Thank you for explaining about the first and second rise, I have been struggling with the second rise for a time now. Happy New Year to you and your family.
Thank you for the tips!
Thanks for another fun & informative video, RuthAnn!!! Happy New Year to you and your family! I hope you have a new year full of blessings and lots of fun! 💖
Your videos are always so helpful! Thank you!
Thank you for the tips on texture and proofing 🥖🍞 blessings to you
Thanks for this recipe and all the little details that will help me along!
I’m new to watching your videos and have to say….i love your videos !! I’m learning so much more on cooking than ever.
My great grandfather was a Mennonite and I have been fascinated with Mennonite and Amish ways my entire life. Thank you for your content.😊
I make bread all the time except in the hot summer months. Because my parents were from Italy that’s all we had was homemade bread or anything else for that matter 😁 I so enjoy your videos. Thank you.
Love this video. So much great information. Feels like I’m there with you watching and learning.
Thank you so glad you had a great vacation
I love watching your videos! You do a great job 👏
Oh I am truly looking forward to your book!!!! Also this bread!!
🎉 So good to see you, this recipe seems doable. Love your content.
Oh the dreary days! We are in KY and usually about a day to a day and a half behind whatever weather you are getting. Not looking forward to more dreary and the coming cold. But getting up to your video always lifts my spirit. ❤