That's why I make bread rolls in my ninja rather than a loaf of bread. I tried a loaf the first time I made bread in my ninja and it turned out like yours so I reverted to bread rolls and they turn out perfect every time.
Love your channel and watching you make various things some successful others need work, and yet we are all learning to find answers to improve on things and you do just that with us. Edison always said he learnt not to do a light bulb that way and found a way to give us light. You do the same learning curve indeed. I am thinking of making my own bread which is something I have not done and keen to learn. Thank you as always with such great budget cooking.
You are very honest when things didn't turn out as you expected,the truth the temperature needs adjusting, and you dropped it a little too harsh . Otherwise, good enough. I will give it a try🎉🎉looking forward to seeing the update .
Hi Kerry, I’m gonna try this recipe and may incorporate some grated cheese during the knocking back process, it may work or it may not but I won’t know until I give it a go. You never fail to inspire me Kerry, keep up the good work kiddo👍🏻, take care, Gill X
Kerry, it looked great! If things don't go slightly wrong, we learn nothing. I think it would be delicious cubed and made into tasty croutons, or air fried in sticks and eaten with a dip. Toasted and topped with home grown tomatoes. . . the list goes on lol. Maybe try making it again in your Cosori Dual Blaze. Just out of interest which air fryer do you prefer?
Tried this kerry in my corsori and it came out lovely mind you it was done with gluten free flour so no kneed is required, it is very tasty and I will do this again and maybe do rolls. I cooked for 35mins @ 200c, thanks for sharing 😊
Hi Kerry, well done for that. When you cut it, I loved the crusty sound. That was rotten luck but like you say, it will be fine toasted and mighty yummy 😋 The ingredients were great. Next time you will have us putting in our orders because it will be perfect. See you on the other side. Byee 👋Jen 💕😘xx
Hi. Great vlog. In future you may want to try using your temperature probe to check if the bread is cooked. The internal temperature should read between 195-210 fahrenheit or 90 - 99 celsius. It will depend on the bread though.
Thank you and great tip, will remember that😀👍 will make that bread again and lower it gently back in (loved the bread) plus use the probe as that's a great tip
Hi Kerry, i think you did a really good job for your first time. Maybe try it in the cosori next time. I think you bashed it's brains out when you dropped it back in the basket. It was also a really good price to make it.
Thanks Kathryn 😀👍💕it probably will but worth seeing how it'll *fair in a ninja, I'll try in the cosori soon I think as well. *it would have been ok bar me dropping it and knocking some air out😄
@@budgetcookinguk Yes I think knocking the air out of it did it. Lol. Looked really lovely though. A few years ago I went to York to visit friends and the Xmas markets and bought some olive bread. The olives were so big and juicy (green ones) I still think of them today and my mouth waters. The olives were left whole.
Great recipe Kerry it looks delicious. I’ve had the same problem with sinking but I thought it was the drop in temperature, I proved mine in the green house in the cosori pan, it sunk when I carried it very gently back in the house.
you know kerry, i really think it did happen when it was dropped in as the dough would still be quite soft in the centre, so i dont think it was any wrong that you did. as you said just lower it in gentle with a tin foil that has been folded several times. how about sun dried tomato and cheese,or olive bread. adjust the timings and you will make a lovely job of it, but for me i will be trying your recipe next, but i havent got an airfryer like yours so it will have to be in the oven . thanks a lot for your time in making these vlogs
When you dropped it back in,it shocked it?it's happened to me on a few occasions,until it sets in shape its a very fickle thing,but overall looked nice👌don't get downhearted😂from BIGMICK IN HULL 👍
Proving bread, put the bread in a microwave and throw in a large mug/jug of how water and just leave it to rise. Takes a while but the microwave is well insulated to hold heat n.
Good evening Kerry. Oh, that sounds delicious, we love chives also, I made garlic and chive flatbread on Saturday to go with my tandoori chicken curry. What a shame, I think when you dropped it in the basket, it caused almost like a well, so it's sunk in the middle. That would be delicious with Cheese or using it for cheese toasties. Amazing 1st attempt, though, Kerry. I will have to try it in my speedi as my salter doesn't have a removable plate. See you on the other side xxxxx Jac 💚♥️
@@budgetcookinguk I usually just make it plain as I've always got yogurt left over from making the tikka or tandoori but this time I decided on something different, in fact Harrison ate the flatbread with the sauce and left the chicken 🤣🤣. Yeah, use the parchment paper again then you can eliminate that if it happens again but like you said it will be eaten regardless same as in my house 😂😂. Have a lovely evening xxxx Jac 💚♥️
100% Flour, 60-65% Water, 2% Salt, 1.5% Yeast. for additives 5% Sugar (Too much and it will slow down the bulk fermentation as it damages the yeast). Try adding your Onion,Chilli flakes and Chives to the dough after bulk fermentation as Onion etc can also affect the yeast.Shape the dough then and allow to double in size. I usually use 200c for 30-35mins. tap the bottom of the loaf to check if its done and not the top and you should have a hollow sound.Good Luck
temp was to high, as soon as you got a dent like that you know it´s not baked, if I make bread in the oven I bake 160 degrees for about 30 to 40 minutes, and another 5 minutes without a form. and I spray the bread with water for the steam
The bread isn't really undercooked at the bottom. That density is from when you dropped it in the pan and it partially collapsed on itself. I can't wait to try this.
Hello Kerry I'm late on this one,lol. I've just started to learn about bread making sourdough or plain old crusty bread and I have learned that if we put ice cubes around the bread also wetting the baking paper all this creates steam which helps the dough to rise better giving a more open crumb. I've made me bread in me 12 litre oven in a Pyrex dish with a lid, this keep moisture in the Pyrex which again creates steam and a good rise. I'm new to all this although I have a bread machine that makes delicious bread but not sourdough. As you say it's all a learning curve using our air fryers. Thanks for this video showing us the pros and cons. All the best to you.😃👍🏼👍🏼👍🏼
Sorry for being late on parade again I personally blame tonic water I think I'm putting far too much in my gin 😊 I thought you was going for a Try in the rugby World Cup when you gently lowered it back in the ninja 😊😊😊😊 anyway it looked good enough to eat too me 😊😊 as always absolutely fantastic vlog and looking forward to the next one 👍 😊😊😊😊😊😊😊😊
Give me the gin hold the tonic Jim😂 thanks so much for ordering an allotment bag💕 I'm aiming to get it posted tomorrow. Hope the lovely BOSSlady and your good self are well🥰🥰🥰
Wish you'd perfected the recipe before you made the video. Did learn alot but I can't use this re I've cause I don't wa t a failure. I do t k own enough to do it rt.
Watch this for a perfected recipe, my most recent bread vlog, one is cooked in the ninja. You do not need to add the rosemary. ruclips.net/video/dZNz4Bgro6k/видео.html
I love the way you deal with a slight failure Kerry you're already thinking ways to make it better,well done you 😊❤
Thanks so much Anita 😊💕💕
Your a star Kerry. Lisa xxx ❤
I love your honesty. You’re not afraid to show your mistakes. I really like the recipe and will try it.
Thank you Jenny🥰🥰 I will try it again, bread was v tasty
That's why I make bread rolls in my ninja rather than a loaf of bread. I tried a loaf the first time I made bread in my ninja and it turned out like yours so I reverted to bread rolls and they turn out perfect every time.
Great job Kerry! Looks delicious. I bet cheese spring onion & chives would be nice. Lisa xxx ❤
Thanks for taking the time to make this video: very useful.
Never mind Kerry it was only that small section nothing to panic over. Good for cheese on toast or a toasted 🥪.
Used your methoyds to use my air fryer same as yours for first time. All worked out well using your way. Like your way of explaining.
Love your channel and watching you make various things some successful others need work, and yet we are all learning to find answers to improve on things and you do just that with us. Edison always said he learnt not to do a light bulb that way and found a way to give us light. You do the same learning curve indeed. I am thinking of making my own bread which is something I have not done and keen to learn. Thank you as always with such great budget cooking.
You are very honest when things didn't turn out as you expected,the truth the temperature needs adjusting, and you dropped it a little too harsh . Otherwise, good enough. I will give it a try🎉🎉looking forward to seeing the update .
Basically don't do what I did Florence😄👍💕aka the dropping etc, I definitely learn from my mistakes lol, am a lot more careful!
It looks lovely be perfect when toasted don't worry thanks for making the video I'll give it a try thumbs up ❤
Use it like toasted italian bruschetta????? Top with tomato salsa? Yum...Well done Kerry...you work out method so we dont have to! X
I love watching your channel. I’ve learnt so much . Thank you. Maybe you could try a cheese bread 😋😋😋🥰
Oh thank you, that's lovely 💕💕 ooo that sounds yummy, will look for a recipe😀👍
Try some water in the base of the tray It helps with the cooking
Sun dried tomatoes are a must especially when you have a glut of toms on plot 25+1. Defiantly impressed with your bread Kerry.x
Hi Kerry, I’m gonna try this recipe and may incorporate some grated cheese during the knocking back process, it may work or it may not but I won’t know until I give it a go. You never fail to inspire me Kerry, keep up the good work kiddo👍🏻, take care, Gill X
Oh that sounds lovely, I need to try that😋👍💕thanks so much Gill
Kerry, it looked great! If things don't go slightly wrong, we learn nothing. I think it would be delicious cubed and made into tasty croutons, or air fried in sticks and eaten with a dip. Toasted and topped with home grown tomatoes. . . the list goes on lol.
Maybe try making it again in your Cosori Dual Blaze. Just out of interest which air fryer do you prefer?
Tried this kerry in my corsori and it came out lovely mind you it was done with gluten free flour so no kneed is required, it is very tasty and I will do this again and maybe do rolls. I cooked for 35mins @ 200c, thanks for sharing 😊
Oh lovely Ingrid, I'll definitely try again, very tasty bread. Am loving bread with more flavour 😋👍💕
Hi Kerry, well done for that. When you cut it, I loved the crusty sound. That was rotten luck but like you say, it will be fine toasted and mighty yummy 😋 The ingredients were great. Next time you will have us putting in our orders because it will be perfect. See you on the other side. Byee 👋Jen 💕😘xx
Aww thank you Jen😀💕💕dropping it like a dead weight was a mistake lol, wont do that again!
That looks really nice, definitely going to have a go with the extra ingredients for a lovely savoury loaf 😋❤️
When I do it I use onion powder
Brilliant video Kerry. Must look into bread making xx
Thank you Maggie😀👍💕💕
Hi. Great vlog. In future you may want to try using your temperature probe to check if the bread is cooked. The internal temperature should read between 195-210 fahrenheit or 90 - 99 celsius. It will depend on the bread though.
Thank you and great tip, will remember that😀👍 will make that bread again and lower it gently back in (loved the bread) plus use the probe as that's a great tip
Hi Kerry, i think you did a really good job for your first time. Maybe try it in the cosori next time. I think you bashed it's brains out when you dropped it back in the basket. It was also a really good price to make it.
That looked really nice and tasty. Maybe it would have baked better in the Cosori?
Thanks Kathryn 😀👍💕it probably will but worth seeing how it'll *fair in a ninja, I'll try in the cosori soon I think as well. *it would have been ok bar me dropping it and knocking some air out😄
@@budgetcookinguk Yes I think knocking the air out of it did it. Lol. Looked really lovely though. A few years ago I went to York to visit friends and the Xmas markets and bought some olive bread. The olives were so big and juicy (green ones) I still think of them today and my mouth waters. The olives were left whole.
Great recipe Kerry it looks delicious. I’ve had the same problem with sinking but I thought it was the drop in temperature, I proved mine in the green house in the cosori pan, it sunk when I carried it very gently back in the house.
Love her accent ❤
Inadvertently degassed it when you dropped it back in, most likely. Easy to remedy 👍
Like a balloon🤦♀️😄
What books do you use
you know kerry, i really think it did happen when it was dropped in as the dough would still be quite soft in the centre, so i dont think it was any wrong that you did. as you said just lower it in gentle with a tin foil that has been folded several times. how about sun dried tomato and cheese,or olive bread. adjust the timings and you will make a lovely job of it, but for me i will be trying your recipe next, but i havent got an airfryer like yours so it will have to be in the oven . thanks a lot for your time in making these vlogs
When you dropped it back in,it shocked it?it's happened to me on a few occasions,until it sets in shape its a very fickle thing,but overall looked nice👌don't get downhearted😂from BIGMICK IN HULL 👍
Oh thank you Mick😀👍definitely next time will lower gently back in. Will make again as the bread was lovely (bar the uncooked bit😄)
Looks delicious though Kerry. I'll let YOU 'Finesse' it then I'll make it 😂x
You all ways get your up and down
Proving bread, put the bread in a microwave and throw in a large mug/jug of how water and just leave it to rise. Takes a while but the microwave is well insulated to hold heat n.
Really like this, thanks so much for sharing😀👍
Good evening Kerry. Oh, that sounds delicious, we love chives also, I made garlic and chive flatbread on Saturday to go with my tandoori chicken curry. What a shame, I think when you dropped it in the basket, it caused almost like a well, so it's sunk in the middle. That would be delicious with Cheese or using it for cheese toasties. Amazing 1st attempt, though, Kerry. I will have to try it in my speedi as my salter doesn't have a removable plate. See you on the other side xxxxx Jac 💚♥️
Oh Jacs your garlic and chives flatbread sounds deeelish, defo re the drop! Next time will very gently lower in😄 see you on Plot25+1 💪💪😀💕💕💕
@@budgetcookinguk I usually just make it plain as I've always got yogurt left over from making the tikka or tandoori but this time I decided on something different, in fact Harrison ate the flatbread with the sauce and left the chicken 🤣🤣. Yeah, use the parchment paper again then you can eliminate that if it happens again but like you said it will be eaten regardless same as in my house 😂😂. Have a lovely evening xxxx Jac 💚♥️
100% Flour, 60-65% Water, 2% Salt, 1.5% Yeast. for additives 5% Sugar (Too much and it will slow down the bulk fermentation as it damages the yeast). Try adding your Onion,Chilli flakes and Chives to the dough after bulk fermentation as Onion etc can also affect the yeast.Shape the dough then and allow to double in size. I usually use 200c for 30-35mins. tap the bottom of the loaf to check if its done and not the top and you should have a hollow sound.Good Luck
Oh well, belated best wishes to Al
Aw thank you😀👍💕💕
Maybe cook it in the Cosori as you won't have to flip it. Just a thought.
Defo, just wanted to see for all those folks who have a ninja😀👍👍
temp was to high, as soon as you got a dent like that you know it´s not baked, if I make bread in the oven I bake 160 degrees for about 30 to 40 minutes, and another 5 minutes without a form. and I spray the bread with water for the steam
The bread isn't really undercooked at the bottom. That density is from when you dropped it in the pan and it partially collapsed on itself. I can't wait to try this.
Yes, note to self - don't drop the dough😀👍👍
Hello Kerry I'm late on this one,lol. I've just started to learn about bread making sourdough or plain old crusty bread and I have learned that if we put ice cubes around the bread also wetting the baking paper all this creates steam which helps the dough to rise better giving a more open crumb. I've made me bread in me 12 litre oven in a Pyrex dish with a lid, this keep moisture in the Pyrex which again creates steam and a good rise. I'm new to all this although I have a bread machine that makes delicious bread but not sourdough. As you say it's all a learning curve using our air fryers. Thanks for this video showing us the pros and cons. All the best to you.😃👍🏼👍🏼👍🏼
Red Leicester on mine please. It looks lush.
Sorry for being late on parade again I personally blame tonic water I think I'm putting far too much in my gin 😊 I thought you was going for a
Try in the rugby World Cup when you gently lowered it back in the ninja 😊😊😊😊 anyway it looked good enough to eat too me 😊😊 as always absolutely fantastic vlog and looking forward to the next one 👍 😊😊😊😊😊😊😊😊
Give me the gin hold the tonic Jim😂 thanks so much for ordering an allotment bag💕 I'm aiming to get it posted tomorrow. Hope the lovely BOSSlady and your good self are well🥰🥰🥰
@budgetcookinguk yes we're all fine here thanks hope you're all well I'm just wondering how many bottles of gin will fit in the bag 🎒 lol 😆 🤣 😂
@@bimboclack7079 a good 6 decent sized bottles jimbo😄
Hi maybe it needed longer once you turned it over love your items....Pam
Thanks Pam😀👍💕 dropping it back in the basket was not a good idea😄 knocked some air out, next time I'll gently lower it plus adjust the temp lower.
Wish you'd perfected the recipe before you made the video. Did learn alot but I can't use this re I've cause I don't wa t a failure. I do t k own enough to do it rt.
Watch this for a perfected recipe, my most recent bread vlog, one is cooked in the ninja. You do not need to add the rosemary.
ruclips.net/video/dZNz4Bgro6k/видео.html
Shame about that little bit at the bottom, cause it looks great 😊
Next time I will lower gently when flipping Marilyn😄💕💕
HI I THINK YOU SHOULD HAVE PUT A CUT ACROSS IT IT HELPS COOK THE INSIDE LINDA XX
Oh my ..can you see the little face in the chopped onions 😅
😄I need to take another look
It’s at 2.19 where you are pointing to it @@budgetcookinguk
Why is your shape the wrong shape? Surely yours is as valuable as anybody else's. We need to enjoy good food whatever the shape.
Shame. Maybe your recipe was unbalanced