Thanks for watching AM, much appreciated. Very kind, thank you 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Yes Pooh was a great classic, made for a good day and a great person bear. Its comforting and encouraging. Glad U bake!!! Hello from the US avid bread making and Pooh fan.
Thanks for watchingJohn, much appreciated. Very kind comment, thank you Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching John.
Thanks for watching Sue my friend. My latest video recipe Fruit Scones. ruclips.net/video/djJmpchr4tA/видео.html Here is the ingredients list and full written method on the channels website, Fruit Scones. profoodhomemade.com/fruit-scones/
John, I love your videos! I made the sandwich bread and it was delicious. I thoroughly enjoy your videos. They are the best bread videos I've seen on RUclips. You include the recipe in the description and you convert units for us Americans so I dont have to go back later to do it. Your calming tone and handy tips make the videos even better! Thank you for what you're doing and keep up the good work
Glad it was helpful! Thank you, and thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake. Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/
Just for the record, I tend to “like” and save your videos before I even watch them. Haven’t hit a bad one yet and appreciate you sharing your knowledge.
Okay, now I'm going to have to make bread......your way. How much do you think i can get for my bread machine? Don't need it, you make it so easy to make bread in an oven. But i will have to use my stand mixer as these hands of mine don't work to well these days. How long in the mixer for kneading? Yums Up, Mr. John. Sure you don't want your own cooking show? 😄
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
Paul Hollywood eat your heart out! Excellent video as always, especially the science of working with yeast. You are a ‘baking star’ in our family. Thanks John 👍
My pleasure.... we love your videos. Have you plans to show how to roast a chicken? Roasting a beef joint ( your video) turned out superb! Sorry to hassle you. Best wishes John 🍗😊
No hassle at all my friend. Yeah! I'll put it on my vids to do list John. Have a look at this video in the meantime, it's my chicken and mushroom pie video, however I do cook a whole chicken in it. ruclips.net/video/vxOp45WgsnM/видео.html
Glad you liked it Miss me. Thanks for watching my friend. My latest video recipe Chicken Balti curry and Pilau rice. Here is the ingredients list and full written method on the channels website, Chicken Balti curry and Pilau rice. profoodhomemade.com/chicken-balti-curry-with-pilau-rice/
Hi John, I made this bread and although its not as pretty as yours, its absolutely the best bread I have ever tasted. You need to get onto the great British Bake Off. A definite winner. Thanks again x
Thanks for watching That's life, much appreciated. Very kind, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Great recipe John! I made it now! Absolutely delicious! Just a little question! Inbthe water mixed with yeast and sugar how many flour you put it in? You get the flour from the 500g? Thank you in advance!
Thanks for watching my friend. My latest video is out too, roast potatoes in the air fryer. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/air-fryer-roast-potatoes/
Greetings from Indianapolis, USA. Great video. I saw this on The Great British Baking Show and thought I'd give it a whirl. Thanks for sharing! I'm following your direction and hope to have a great loaf by supper time. :)
I will make one of these next. I love crusty bread. My sandwich loaves are wonderful, but my cheap metal bread tin met an untimely end after refusing twice to release a loaf. I have ordered the one you recommended but it won’t be here for another couple of weeks. We no longer buy bread from the store
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Thanks for watching my friend. My latest bread video recipe. Milk loaf. Here is the ingredients list and full written method on the channels website, Milk loaf profoodhomemade.com/milk-loaf/
I just put this one in my oven! Can't wait to see how it turns out. I have my doubts. I did not have a bread lame so I tried to do it with a serrated steak knife and my top loaf kinda collapsed on one side. I just ordered a lame for future adventures. :D
That was awesome TY! The texture is perfect also, but how do you cut the top as 2 separate loaves? I’m seeing red btm grn top sweetened cinnamon in the bread and frost with cream ch frosting and garnished with slivered almonds lol Merry Christmas! Thank You for sharing.
Elekcity Digital scales James here's a link. amzn.to/37PQPJj. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Pasta dough. profoodhomemade.com/homemade-pasta-dough/
John, Thank you for the video. I always have terrible luck with the second rising of the dough. I use store bought yeast and I check the date and proof it. I use distilled water since our water has Chlorine. All looks good for the first rise but never even do I get any good second rise. I keep it in a warm place also. I follow all steps from everyone I ever watched and the second rise is just a slight pop and that is it. The bread is thick and heavy. I started skipping the second rise and just give it short rise, 10 minutes, then form and let it go to full first rise and bake. It's driving me crazy. Any idea why that is the case?
Thanks for watching Ahmad, much appreciated. If the dough has risen once there should be no reason why it shouldn't rise again, the only thing I can think of is are you using proper bread flour, with at least 12 grams of protein per 100 grams of flour, plain or all purpose flour simply isn't strong enough for making bread. Please like share and subscribe for more great video recipes.
Again another good recipe you made this one is great because if you like the soft part of bread you have it and if you like the crunchy part of bread you also have it which makes it great for everyone 🦞🦀🦐
Hi John I’ve messaged you in the past with problems I’ve had with the second rise of certain recipes, gave up on baguettes and my bloomer came out like a cow pat lol, well I heard you mention in one of your videos about using bottled water or filtered, well that was it I’ve baked two of your recipes again with bottled water not tap, and the cottage loaf is in the oven, found the problem, even when I was kneeding the dough it felt firmer , thanks for bearing with me I’m chuffed now I can try the baguettes tomorrow !
John, went to website for butter recipe. I put it in both Search boxes but no recipe came up. I looked through 4 pages nothing. Can you help a girl out? I want to make it in my health master
My recipe is almost the same as your recipe that I have made for many years. I make bread by hand no mixer There is much pleasure in bread making! You Tube suggested your video and I am glad they have .
Another success for me today ! Tried this today for some practice to see how it turned out , perfect 1st time , couldn’t wait to cut a crusty end off and smother it with butter .. delicious 😋 I have to make this loaf for the mother-in-law who’s coming over at Xmas , she used to buy this type of loaf every Saturday at a local bakers, the wife asked if I’d give it a go to surprise her so some practice was required, she’ll be chuffed with this and some eggs from our chooks. All home grown 👍 Thanks for another great recipe and method
John, thank you so much for the recipe and also for telling the name of this blade thing! I couldn't find it anywhere without the name! Have ordered it immediately)) Thanks!
Made this beautiful loaf today the last time I made it was at school,dad asked if I had made a door stop ,it was hard,never tried again until today,thankyou John
Hi John, I have had a couple of goes at the cottage loaf and everything is fine until it has been in the oven for about 10 minutes and then it appears thar the rise is uneven and the top tier topples over and I am left with the leaning tower of Pizza. Any suggestions on how to prevent this please. By the way the sandwich loaf is great, nice even bake, tastes good, slices well and stays fresh. Love it!
Thanks for watching John, much appreciated. I really don't know, look at the image on Wikipedia on the cottage loaf page, it'll make yours look beautiful.
😂 Absolutely. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Blueberry Muffins profoodhomemade.com/blueberry-muffins/
Good luck my friend. Couple of rules to follow, especially No 2 and 3. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
Thanks for watching lfyoung, much appreciated. Well your the first today. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
I certainly wouldn't mind a slice or two of the flying saucer buttered and with a wedge of extra mature cheddar plus a spoonful of Branston...Got to be a yummmy!! Thanks John
Thanks for watching Georgia Innerarity, much appreciated. Very kind comment thank you. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Georgia Innerarity. Apologies if you have already subscribed.
No Jennifer. Thanks for watching my friend. My latest video recipe Fruit Scones. ruclips.net/video/djJmpchr4tA/видео.html Here is the ingredients list and full written method on the channels website, Fruit Scones. profoodhomemade.com/fruit-scones/
Thanks for watching Patricia, much appreciated. Long as the fridge isn't too cold, place it on the top shelf with enough room to rise. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Patricia.
By the Limfjorden in the northern part of Jylland ..Denmark ...We had a Bread like this Christmas morning, andre used Lars from Duck or goose ... the cut was horisontal and We had butter and on top saltes boiled lamb leg in sin slised ...
Great recipe! Made this for the first time today (had never made cottage bread before.) Lovely and so comforting. Thank you for sharing your techniques! 😊
Thank you, and thanks for watching my friend. My latest bread video recipe. Doughnut Rings. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/doughnut-rings/ My books are available from my webstore.profoodhomemade.com/shop/ and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood
Oh my!! This looks amazing! I’m going to give it a try along with your homemade butter. Thanks John! Oh, and my family thanks you. They are loving that I’m baking.
Thanks for watching مرات مول ليوتوب شخصيا , much appreciated. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching مرات مول ليوتوب شخصيا .
I watched this video while eating some bread I made from your french bread recipe, and now I realize I need to make more bread, as I'm out now...oh well lol love these videos, and just wanted to say you sound like whinnie the pooh and I love it
Thanks for watching felife torrez, much appreciated. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching felife torrez.
Hi John… tried this recipe and had two problems …the dough was extremely wet and didn’t hold its shape well…the first proof went well but I got no rise from the second proof even though I extended the proving time extensively. I finally ended up using a bread mold to at least save the bake. Thoughts on what could have gone wrong?
Some extra advice my friend. Go through my 4 main bread making rules below, especially 2 and 3. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
@@JohnKirkwoodProFoodHomemade thank you John. I followed this recipe a second time ( only replacing the oil with lard) and it came out much better, though not as nice looking as yours. The taste was very nice and the bread top held up well. I’d like to try it again using butter to see if the mass comes out a bit more airy.
Amazingly simple and effective recipe and your craftsman skills of course. And only 52% hydration. I guess that's for a stiffer dough to carry the 'cockpit'? Thanks for this John.
Hi John, thanks for all these recipes they are all coming in very helpful - especially the bread ones. On that note, I've made the cottage loaf now a few times but I can't seem to get it to rise like yours does on the video. Also it comes out too well done if I keep to the times and temps you suggest. I can probably sort that out myself, I'll just have to adjust the temps and times as I know all ovens are different but what I am I doing wrong with the rising process? By the way my yeast alive and kicking as I test it before I start just as you say. Thanks for any tips you might have and all the best, Rick. (Keep those vids coming)
Thanks for watching Rick, much appreciated. The rise problem could well be the cloth you use in the final rise, sometimes the weight of the cloth keeps the dough pressed down a little, instead of using a cloth use a very large bowl with plenty clearance to allow the rise. The oven temp must be as you said, adjust your temp to suit. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching Rick. Check out my Christmas dinner playlist here ruclips.net/video/R8twgi87mCg/видео.html
Thanks for that John I'll try it. What I used as a cloth though was a light cotton pillow case which I cut in half along the seam so it was only half a pillow case really so there was no weight to it. I'll give the bowl thing a try though thanks.
Please help a US person....I've seen cottage loaf on many a UK site, but I don't really understand the layers...Why the little loaf on top? Did the baker cook it like that so you'd have a fresh loaf of top, then a bigger loaf for toast later on the bottom?
Thanks again Lisa Farmer. I believe, way back it was designed to save space on the oven shelves of the bakers, here's a link to the history. en.wikipedia.org/wiki/Cottage_loaf notice how my space ship is a lot better design than the example shown on Wikki. 😂🤣😂👍😉. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Lisa Farmer.
Thanks for watching Ant, much appreciated. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Some extra advice my friend. Go through my 4 main bread making rules below, especially 2 and 3. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
@@JohnKirkwoodProFoodHomemade Thanks John,i checked the flour and although it is bread flour it is only 10% protein, would distilled water be better as i have treated well water. your hot water pastry came out excellent with Chicken and mushroom pies.
Great video...I'll be making this tomorrow as I am sure my grandson will love the shape too...I really enjoy your presentation...keep up the good work...
I've tried to make cottage loaves a few times in the past but they always flop quite considerably. I'll have to give your recipe a go and hope that I get better results.
Thanks my friend. Thanks for watching my friend. My latest video recipe Chicken Balti curry and Pilau rice. Here is the ingredients list and full written method on the channels website, Chicken Balti curry and Pilau rice. profoodhomemade.com/chicken-balti-curry-with-pilau-rice/
Thanks for watching Afia Boakye , much appreciated. You should use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread, Sorry. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Afia Boakye .
Hi John I'm on my third attempt at this one? I don't seem to get a good rise on the second prove. I have tried bottled water instead of tap water, gave the yeast a bit longer in the water before adding to flour and also changed the yeast but still not a great rise on second prove? could I be knocking it back to much? they have however all been edible they are just a little bit doughy on the bottoms. I just cant see what I'm doing different to your video.
Thanks again for watching Oaksho. The only couple of things I can suggest is to look at the 4 main bread making rules below, It could possibly be the flour you're using see No3. If it rises the first time there is no reason, I can think of why it doesn't rise the second time, Try shortening the first rise, it could you're over proofing the first rise, that could be a fix, look closely at No2, the water is very important to get right, some people use measuring jugs and in my experience some jugs are miles out, always weigh the water. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html Hope this helps. KR. John
Thank you so much for your prompt reply John. I have been using digital scales set to grams and I also have been using a thermometer to ensure the temp is correct in the oven. I tested the yeast first so I know it's alive. Could it be I'm leaving the yeast in the water to long before adding it to the flour and loosing all the gas from the yeast while its in the water? I will try reducing the first prove and if that don't work I will try my brothers oven as ours is a bit dated now. I'll let you know how it goes in about a week when I get time to try again. I have a fairy princess castle bed to design and build for the rest of this weekend LOL. Many thanks again for your help John. All the best. Tony Oh Also the flour is 13% protein
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his voice sounds like winnie the pooh, i love it 😂
Thanks for watching AM, much appreciated. Very kind, thank you 😃😉👍.
There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Yes you are so right he does sound like Winnie the Pooh 😀
Yes Pooh was a great classic, made for a good day and a great person bear. Its comforting and encouraging. Glad U bake!!! Hello from the US avid bread making and Pooh fan.
Yes! You’d make a great audiobook narrator, especially for sleep stories.
Lean into it , John. I like the voice
Thank you, John, for this recipe and your soothing voice. We like always listening to your cooking advices...
from Switzerland
John, simply wonderful. Thank you.
Thanks for watchingJohn, much appreciated. Very kind comment, thank you
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching John.
This looks great!
Thanks for watching Sue my friend. My latest video recipe Fruit Scones. ruclips.net/video/djJmpchr4tA/видео.html
Here is the ingredients list and full written method on the channels website, Fruit Scones. profoodhomemade.com/fruit-scones/
By the way, I absolutely love your red English stove. Did you get a new black one? What is the brand of them? They are beautiful!
Thanks it's a Rangemaster classic 90
This man is so wholesome I could cry
😉👍😢😃Very kind, thanks for watching.
My next goal. Looks wonderful... Wish there was a smell button!
John, I love your videos! I made the sandwich bread and it was delicious. I thoroughly enjoy your videos. They are the best bread videos I've seen on RUclips. You include the recipe in the description and you convert units for us Americans so I dont have to go back later to do it. Your calming tone and handy tips make the videos even better! Thank you for what you're doing and keep up the good work
Thanks for watching domicorb30001, much appreciated. Very kind comment, thank you.
Thank you so much, Brill. easy to follow the recipe and you have a relaxing voice
Beautiful, thank you for opening my eyes to the delightful world of English cuisine. Binge watching, and subscribed !
Welcome aboard my friend, and thank you for supporting the channel.
I really respect Mr. Kirkwood converting measurements for us Yankees.
Thank you, Mr. Kirkwood.
I enjoyed watching this video and learned how to make a classic cottage loaf.
Glad it was helpful! Thank you, and thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake.
Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/
Just for the record, I tend to “like” and save your videos before I even watch them. Haven’t hit a bad one yet and appreciate you sharing your knowledge.
Same here.
Okay, now I'm going to have to make bread......your way. How much do you think i can get for my bread machine? Don't need it, you make it so easy to make bread in an oven. But i will have to use my stand mixer as these hands of mine don't work to well these days. How long in the mixer for kneading? Yums Up, Mr. John. Sure you don't want your own cooking show? 😄
Think I said 8 minutes in the video Cherie.
I made this yesterday John & it was delicious, just had the last of it with some sharp cheddar and some olive oil
Hi John,
Fab recipe & tried it today...errrrr looooks fab...and turned out great.
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
I always look forward to your videos, John, and this one is no exception.
Paul Hollywood eat your heart out! Excellent video as always, especially the science of working with yeast. You are a ‘baking star’ in our family. Thanks John 👍
Thanks again for watching John, much appreciated, very kind.👍😉😃
My pleasure.... we love your videos. Have you plans to show how to roast a chicken? Roasting a beef joint ( your video) turned out superb! Sorry to hassle you. Best wishes John 🍗😊
No hassle at all my friend. Yeah! I'll put it on my vids to do list John. Have a look at this video in the meantime, it's my chicken and mushroom pie video, however I do cook a whole chicken in it. ruclips.net/video/vxOp45WgsnM/видео.html
I can smell this video!
Great tutorial. Thank you.
Glad you liked it Miss me. Thanks for watching my friend. My latest video recipe Chicken Balti curry and Pilau rice. Here is the ingredients list and full written method on the channels website, Chicken Balti curry and Pilau rice. profoodhomemade.com/chicken-balti-curry-with-pilau-rice/
Thanks John, I’ll take the end, that’s the best part.
I had it soon as the camera went off Tom. 🤣😂😉👍😃
Hi John, I made this bread and although its not as pretty as yours, its absolutely the best bread I have ever tasted. You need to get onto the great British Bake Off. A definite winner. Thanks again x
I am getting slightly distorted versions of the UFO shape, more like a crashed UFO. But delicious.
Will the bread taste more like the bread we ate 60 years ago using fresh yeast
John, you’re tempting me to bake some bread now. :)
Thank you so much for teaching my little one and myself. We love your videos and baking along with you 😊
Thanks for watching That's life, much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Mr Kirkwood, wow! Annother AWESOME BAKING! I have never heard of cottage loaf. But am anxious to try. Thanks
Great recipe John! I made it now! Absolutely delicious! Just a little question! Inbthe water mixed with yeast and sugar how many flour you put it in? You get the flour from the 500g?
Thank you in advance!
Pretty sure I said take the flour out of the recipe Andrea, but yes always take it from the flour in the recipe.
Old time bakers always made the hole in the middle by using their elbow, much quicker when making dozens of loaves.
Thanks for watching my friend. My latest video is out too, roast potatoes in the air fryer. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/air-fryer-roast-potatoes/
Fabulous! I could watch you all day.
👍😉
Greetings from Indianapolis, USA. Great video. I saw this on The Great British Baking Show and thought I'd give it a whirl. Thanks for sharing! I'm following your direction and hope to have a great loaf by supper time. :)
Hope it turned out good Alex.
I will make one of these next. I love crusty bread. My sandwich loaves are wonderful, but my cheap metal bread tin met an untimely end after refusing twice to release a loaf. I have ordered the one you recommended but it won’t be here for another couple of weeks. We no longer buy bread from the store
Oh wow it came out superbly and really crusty. Thank you for the recipe and guidance.
Fantastic.
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Thanks for watching my friend. My latest bread video recipe. Milk loaf. Here is the ingredients list and full written method on the channels website, Milk loaf profoodhomemade.com/milk-loaf/
I just put this one in my oven! Can't wait to see how it turns out. I have my doubts. I did not have a bread lame so I tried to do it with a serrated steak knife and my top loaf kinda collapsed on one side.
I just ordered a lame for future adventures. :D
Thanks for watching my friend. Here is my latest video recipe. Air Fryer Crusty Loaf profoodhomemade.com/air-fryer-crusty-loaf/
That was awesome TY! The texture is perfect also, but how do you cut the top as 2 separate loaves? I’m seeing red btm grn top sweetened cinnamon in the bread and frost with cream ch frosting and garnished with slivered almonds lol Merry Christmas! Thank You for sharing.
Thanks for watching, much appreciated. Great job.
Many thanks for your guidance
Can you please tell me the name of the scale your using? Thank you so much, Jim Petherbridge in New York City
Elekcity Digital scales James here's a link. amzn.to/37PQPJj. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Pasta dough. profoodhomemade.com/homemade-pasta-dough/
John, Thank you for the video. I always have terrible luck with the second rising of the dough. I use store bought yeast and I check the date and proof it. I use distilled water since our water has Chlorine. All looks good for the first rise but never even do I get any good second rise. I keep it in a warm place also. I follow all steps from everyone I ever watched and the second rise is just a slight pop and that is it. The bread is thick and heavy. I started skipping the second rise and just give it short rise, 10 minutes, then form and let it go to full first rise and bake. It's driving me crazy. Any idea why that is the case?
Thanks for watching Ahmad, much appreciated. If the dough has risen once there should be no reason why it shouldn't rise again, the only thing I can think of is are you using proper bread flour, with at least 12 grams of protein per 100 grams of flour, plain or all purpose flour simply isn't strong enough for making bread. Please like share and subscribe for more great video recipes.
Hi John
Another great video,
Could you tell me why you sprinkle flour over the bread before baking.
You get a cleaner cut with blade and it look more professional when baked.
Again another good recipe you made this one is great because if you like the soft part of bread you have it and if you like the crunchy part of bread you also have it which makes it great for everyone 🦞🦀🦐
Hi John I’ve messaged you in the past with problems I’ve had with the second rise of certain recipes, gave up on baguettes and my bloomer came out like a cow pat lol, well I heard you mention in one of your videos about using bottled water or filtered, well that was it I’ve baked two of your recipes again with bottled water not tap, and the cottage loaf is in the oven, found the problem, even when I was kneeding the dough it felt firmer , thanks for bearing with me I’m chuffed now I can try the baguettes tomorrow !
I'm pleased you got there Joy, you must have high levels of chlorine in your tap water.
Looks so good 😍. Question: is the scoring just for aesthetic reasons or does it serve a purpose? 🤔
It allows the bread to expand more in the oven Clair, and it looks good. 😃👍😉
Mine looks ugly but I still enjoyed doing it. I'm going to practice a lot. Greetings from Perú
Only takes a bit of practice my friend, you'll get there.
John, went to website for butter recipe. I put it in both Search boxes but no recipe came up. I looked through 4 pages nothing. Can you help a girl out? I want to make it in my health master
There you go Marilyn ruclips.net/video/2NiuIIKOWbU/видео.html
My recipe is almost the same as your recipe that I have made for many years. I make bread by hand no mixer There is much pleasure in bread making! You Tube suggested your video and I am glad they have .
Thanks for watching May, much appreciated. Very kind comment. Please like share and subscribe for more great video recipes.
It's look delicious , thanks for the video .
😉👍😃
Hi John, could you just use a very sharp thin knife to score the bread? I made your loaf bread and it was delicious. Thanks
Yes you can Jackie, but it needs to be razor sharp or it'll drag and tear the dough.
I just bought some cottage bread, it had malted barley flour in it. Do you ever use it? It also had potato flakes in it...
Never heard off that one Paul, I'll look into it.
Thank you John, another superb video. I'll be having a go at this one tomorrow. Take care
Another success for me today !
Tried this today for some practice to see how it turned out , perfect 1st time , couldn’t wait to cut a crusty end off and smother it with butter .. delicious 😋
I have to make this loaf for the mother-in-law who’s coming over at Xmas , she used to buy this type of loaf every Saturday at a local bakers, the wife asked if I’d give it a go to surprise her so some practice was required, she’ll be chuffed with this and some eggs from our chooks. All home grown 👍
Thanks for another great recipe and method
John, thank you so much for the recipe and also for telling the name of this blade thing! I couldn't find it anywhere without the name! Have ordered it immediately)) Thanks!
Oh gosh! This made me bread hungry, thank you so much for this recipe, I’ll be trying this one very soon. Your grandson is very right lol..
Made this beautiful loaf today the last time I made it was at school,dad asked if I had made a door stop ,it was hard,never tried again until today,thankyou John
Thanks June, glad you like it.
I 'm having a moment.....the aroma is intoxicating....will definitely give this a try....thank you!
Hi John, I have had a couple of goes at the cottage loaf and everything is fine until it has been in the oven for about 10 minutes and then it appears thar the rise is uneven and the top tier topples over and I am left with the leaning tower of Pizza. Any suggestions on how to prevent this please.
By the way the sandwich loaf is great, nice even bake, tastes good, slices well and stays fresh. Love it!
Thanks for watching John, much appreciated. I really don't know, look at the image on Wikipedia on the cottage loaf page, it'll make yours look beautiful.
You are an amazing baker 🙌 as I watch the great British baking show I had to Google it ,I’ve never seen one of this breads.
Thanks so much 😊
maybe Doubleboost will send you a machinist rule, so you can put that top knot dead in the middle. got to make sure that space ship will fly! 🙂😉
😂 Absolutely.
Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website,
Blueberry Muffins profoodhomemade.com/blueberry-muffins/
Very nice .i'll try to make one tomorrow ,thanks for sharing, love from UK
Good luck my friend. Couple of rules to follow, especially No 2 and 3.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
Beautiful looking loaf John. Seems to have a lot of great British recipes on your channel, will look forward to watching through some of them.
Awesome video. Has anyone ever told you that your voice sounds just like Winnie the Pooh’s
Thanks for watching lfyoung, much appreciated. Well your the first today.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
beautifully made with love thank you 👍👍👍👍👍👍
👍😉😃
Hi John you win hands down every time nearly had your hand off with that butter on that slice, All the Best Brian
💯💯💯💯Making this right now!! Thank you for the video!!!
Fantastic! I'm pleased you gave it a try my friend and I hope it turned out well.
Look delicious, but that's nothing new, right Chef John? lol
😉👍😀🤣 Thanks buddy.
the grandson is way ahead of many ! , there are unidentified flying objects.! keep camera ready ... !
😉👍😃
Any tips for adding herbs, olives, cheese, etc?
I would add them in the first kneading stage.
Do you think it would work if I tried to make an English cottage loaf in Tasmania?
Hmmm! not sure Ruby, try my Yorkshire puddings or my French baguettes first 😂🤣😂👍
Wondering if this could be made as a single layer. The shape is fun to see but doesn’t seem practical lol
Make it any shape you like, but can't call it a cottage loaf 🤣😂👍
I certainly wouldn't mind a slice or two of the flying saucer buttered and with a wedge of extra mature cheddar plus a spoonful of Branston...Got to be a yummmy!! Thanks John
Sounds good Joan.
Sounds good.
Hello John,
I was wondering if you could do a how to video on Mincemeat pie?
Thanks again for watching Jonathan, if I've got time I'll post a video. 😉👍😃
Love making bread & there is not like the smell & taste for freshly baked bread. 👍
Thanks for watching Georgia Innerarity, much appreciated. Very kind comment thank you.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Georgia Innerarity. Apologies if you have already subscribed.
Do you ever use dry malt powder when baking?
No Jennifer. Thanks for watching my friend. My latest video recipe Fruit Scones. ruclips.net/video/djJmpchr4tA/видео.html
Here is the ingredients list and full written method on the channels website, Fruit Scones. profoodhomemade.com/fruit-scones/
Could I put it in refrigerator for final rise and cook in the morning thank you Patricia
Thanks for watching Patricia, much appreciated. Long as the fridge isn't too cold, place it on the top shelf with enough room to rise.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Patricia.
Making this now John, & last week for the oat & honey loaf, very good thanks mate ,,, Happy New year to you and yours regards Frank
Thanks for watching Frank, much appreciated, all the very best for 2019 my friend 😉.
By the Limfjorden in the northern part of Jylland ..Denmark ...We had a Bread like this Christmas morning, andre used Lars from Duck or goose ... the cut was horisontal and We had butter and on top saltes boiled lamb leg in sin slised ...
Great recipe! Made this for the first time today (had never made cottage bread before.) Lovely and so comforting. Thank you for sharing your techniques! 😊
Thank you, and thanks for watching my friend. My latest bread video recipe. Doughnut Rings. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/doughnut-rings/
My books are available from my webstore.profoodhomemade.com/shop/
and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood
Oh my!! This looks amazing! I’m going to give it a try along with your homemade butter. Thanks John! Oh, and my family thanks you. They are loving that I’m baking.
👍😉😃
Woooow it's very easy and looks good i will try it soon thanks for sharing 👏👏
Thanks for watching مرات مول ليوتوب شخصيا , much appreciated.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching مرات مول ليوتوب شخصيا .
I watched this video while eating some bread I made from your french bread recipe, and now I realize I need to make more bread, as I'm out now...oh well lol love these videos, and just wanted to say you sound like whinnie the pooh and I love it
Thanks again for watching M4st3r0fN0n3, much appreciated.
Awesome! thanks to u for sharing all this recipes
Thanks for watching felife torrez, much appreciated.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching felife torrez.
I have trouble with second rise what do I do to prevent that or fix?
If it rose the first time then it's gotta rise a second time, just give it a while longer.
That's beautiful thank u sir I always like to watch ur baking cuz u r very good baker & precise 👍👍👍😇👌👌👌
Hi John… tried this recipe and had two problems …the dough was extremely wet and didn’t hold its shape well…the first proof went well but I got no rise from the second proof even though I extended the proving time extensively. I finally ended up using a bread mold to at least save the bake. Thoughts on what could have gone wrong?
Some extra advice my friend.
Go through my 4 main bread making rules below, especially 2 and 3.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
@@JohnKirkwoodProFoodHomemade thank you John. I followed this recipe a second time ( only replacing the oil with lard) and it came out much better, though not as nice looking as yours. The taste was very nice and the bread top held up well. I’d like to try it again using butter to see if the mass comes out a bit more airy.
Amazingly simple and effective recipe and your craftsman skills of course.
And only 52% hydration. I guess that's for a stiffer dough to carry the 'cockpit'?
Thanks for this John.
is it possible to over knead the dough when kneading?
Yes, I would stick rigidly to the recipe my friend.
I'll be making that tomorrow, thanks John
Hello John. What is the brand of your scale? It's so compact and neat looking? Such a detailed video. Looks delicious.
Thanks again for watching Fly Freely. It's called Elekcity kitchen scales.
@@JohnKirkwoodProFoodHomemade Thank you so much. 🤗
Hi John, thanks for all these recipes they are all coming in very helpful - especially the bread ones. On that note, I've made the cottage loaf now a few times but I can't seem to get it to rise like yours does on the video. Also it comes out too well done if I keep to the times and temps you suggest. I can probably sort that out myself, I'll just have to adjust the temps and times as I know all ovens are different but what I am I doing wrong with the rising process? By the way my yeast alive and kicking as I test it before I start just as you say. Thanks for any tips you might have and all the best, Rick. (Keep those vids coming)
Thanks for watching Rick, much appreciated. The rise problem could well be the cloth you use in the final rise, sometimes the weight of the cloth keeps the dough pressed down a little, instead of using a cloth use a very large bowl with plenty clearance to allow the rise. The oven temp must be as you said, adjust your temp to suit.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching Rick.
Check out my Christmas dinner playlist here ruclips.net/video/R8twgi87mCg/видео.html
Thanks for that John I'll try it. What I used as a cloth though was a light cotton pillow case which I cut in half along the seam so it was only half a pillow case really so there was no weight to it. I'll give the bowl thing a try though thanks.
Just found your channel sir. I absolutely love it. Thank you for sharing!
Thanks for watching MJ, much appreciated. please like share and subscribe for more great video recipes.
Please help a US person....I've seen cottage loaf on many a UK site, but I don't really understand the layers...Why the little loaf on top? Did the baker cook it like that so you'd have a fresh loaf of top, then a bigger loaf for toast later on the bottom?
Thanks again Lisa Farmer. I believe, way back it was designed to save space on the oven shelves of the bakers, here's a link to the history. en.wikipedia.org/wiki/Cottage_loaf notice how my space ship is a lot better design than the example shown on Wikki. 😂🤣😂👍😉.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Lisa Farmer.
@@JohnKirkwoodProFoodHomemade LOL!!! Yours is MUCH prettier!!!!!!
Winnie the pooh bakes bread...lol love the vid.
Thanks for watching Ant, much appreciated.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Ifollowed the instructions to the letter and my dough was very dry , i am confused ,i used the exact ingrediants ?
Some extra advice my friend.
Go through my 4 main bread making rules below, especially 2 and 3.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
@@JohnKirkwoodProFoodHomemade Thanks John,i checked the flour and although it is bread flour it is only 10% protein, would distilled water be better as i have treated well water. your hot water pastry came out excellent with Chicken and mushroom pies.
Great video...I'll be making this tomorrow as I am sure my grandson will love the shape too...I really enjoy your presentation...keep up the good work...
Wow,thats beautiful!👍👍👍👍👍👍👍
Thanks for watching Monique Snabel, much appreciated. Please like share and subscribe for more great video recipes.
I've tried to make cottage loaves a few times in the past but they always flop quite considerably. I'll have to give your recipe a go and hope that I get better results.
Good luck Stephen.
I’ve just made one. The top had a bit of a wonk on but on the whole I’m delighted. I’ll have to pop on your store and buy some bits.
Thanks a lot for sharing this & I was waiting for you 😀
Thanks for watching Rini Richie mk , much appreciated. 😉👍😃
Красавчик хлебушек!!! 💪💪💪👍👍👍
Thanks my friend. Thanks for watching my friend. My latest video recipe Chicken Balti curry and Pilau rice. Here is the ingredients list and full written method on the channels website, Chicken Balti curry and Pilau rice. profoodhomemade.com/chicken-balti-curry-with-pilau-rice/
Another fantastic video thanks John.
You're very welcome DC😉😃👍
Please I have only all purpose flour can I use it
Thanks for watching Afia Boakye , much appreciated. You should use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread, Sorry.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Afia Boakye .
Thank you very much 👍👍👍
Thanks again for watching Judy.😉👍😃
Hi John I'm on my third attempt at this one? I don't seem to get a good rise on the second prove. I have tried bottled water instead of tap water, gave the yeast a bit longer in the water before adding to flour and also changed the yeast but still not a great rise on second prove? could I be knocking it back to much? they have however all been edible they are just a little bit doughy on the bottoms. I just cant see what I'm doing different to your video.
Thanks again for watching Oaksho. The only couple of things I can suggest is to look at the 4 main bread making rules below, It could possibly be the flour you're using see No3. If it rises the first time there is no reason, I can think of why it doesn't rise the second time, Try shortening the first rise, it could you're over proofing the first rise, that could be a fix, look closely at No2, the water is very important to get right, some people use measuring jugs and in my experience some jugs are miles out, always weigh the water.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
Hope this helps.
KR.
John
Thank you so much for your prompt reply John.
I have been using digital scales set to grams and I also have been using a thermometer to ensure the temp is correct in the oven. I tested the yeast first so I know it's alive. Could it be I'm leaving the yeast in the water to long before adding it to the flour and loosing all the gas from the yeast while its in the water?
I will try reducing the first prove and if that don't work I will try my brothers oven as ours is a bit dated now. I'll let you know how it goes in about a week when I get time to try again. I have a fairy princess castle bed to design and build for the rest of this weekend LOL. Many thanks again for your help John.
All the best.
Tony Oh Also the flour is 13% protein
Another beautiful bread sir.... love u from indonesian 😊. And thnx for the video
Other great recipe that I'll make!
😃👍😉