First Lessons in Baking Bread: Part 1
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- Опубликовано: 14 окт 2024
- Baking a great loaf of bread takes knowing the nuances for success. This video explains nuances and details about equipment, ingredients, and provides tips to avoid common errors. It is a longer video because of the expert detail provided and is especially designed for beginners.
Basic White Bread Recipe
Makes 2 large loaves--use 5"x9" loaf pans
6.5 cups flour
2 TBS Yeast
3 TBS Sugar
Mix 5 cups of flour, yeast and sugar in mixing bowl then sprinkle 1.5 tsp salt on top and gently mix.
Add 2.5 cups warm water (85-90°F) and 3 TBS oil
Stir with wooden spoon until liquid is absorbed, adding additional flour if needed until soft dough consistency is achieved.
Knead dough until gluten is developed. Follow process shown in video.
Place dough in oiled bowl and allow to rise until nearly double.
Remove dough from bowl and de-gas on counter. Divide into 2 parts and shape into loaves and proof. Bake in 375°F preheated oven for about 40 minutes.
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I feel like I'm sitting in my Home Ec class and actually paying attention to the teacher for the first time. THANK YOU! Such great info here! :)
Haha! I totally agree!
Ikr.. I wish she was my teacher
@@mistytyndall3228 um, she IS! :)
me too! I'm binging on all these videos- brain gush!
What an amazing teacher. Thank you Rose.
Does anyone know if I can cut this recipe in half to make one loaf? I don’t want to waste while I’m learning.
Rose is the mom, grandma and home ec teacher some of us wish we had. What a blessing she is to this community!!
I would've LOVED to have a mom or grandmother like this!
When we’re u supposed to put the oil in??
Ms Rose!! My Mom said, you’ve created a monster!! Seriously within past six weeks, I’ve gone through at least 10 bags of flour. Started with biscuits, was hell bent on making cinnamon rolls (mine ended up being weapons of mass destruction) only to decide if I could make a good bread first, I could make a cinnamon roll next!! Recently had a huge loss in my life and baking has now started to fill the “hole in my soul!” Thank you for helping us.
Lol! Your comment made me lol (cinnamon roll wmds!) on a bad day! Best wishes for your healing and baking success.
Sorry for your loss!
Yes, dear lady, baking can fill that “hole in your soul.” Pray for healing, there’s something about bread making that is so soul satisfying❤️
Thank you so much,we could need this ,and l need to control my sodium ,l eat lots of bread.
Sorry for your loss😢
You leave us with zero questions. All of your bases are ALWAYS covered. You're such a joy to watch and always a wealth of knowledge. Can't wait to start baking bread!!
“Get the kids out of the street”, 😂🤣. We enjoy learning and laughing with you!
LOL--thanks. I had a sister-in-law who always had to do that so I think it was a throwback to that!
😃😆
@@terryb3790 by
Your evaluation of the various loaves reminds me of 4-H judging.
@@RoseRedHomestead your bread recipe seems easier than your sisters I don’t like wheat
I have not made bread since I was in high school and I am 65 at the writing of this message. Your recipe, instruction and technique was absolutely perfect! My bread came out perfectly. You are quite an inspiration for me. Thank you!
Going to follow this lady's instruction and going to subscribe to her channel- feeling breadified - my family will be so happy with the end result!
This is the single most comprehensive and best to understand explanation of the bread making process that I have ever seen! Thank you so much for sharing this!
Wow, thank you!
Me too it’s one of the best I’ve ever heard and watched 👍🏼
@@RoseRedHomestead
Thank u this breadmakeiiglis great
Can use the active yeast way u put in flour the same way u do!?
@@annmarieofori-shaw162 'Active yeast' needs to be mixed with warm water 105°F or so first, but not over 110°F for about 5 minutes. The 'Instant dry yeast' can be added to flour as Pam has done.
I've used King Arthur flour for over 30 years. Being in New England, it's our "local" brand of flour :). I don't dissolve active dry yeast in water before using it. I always add the yeast to my flour, they I add the liquid. I haven't had a bread failure in a very long time. I buy my yeast in my local big box warehouse store. I keep a jar in the refrigerator for use. I store the rest of the yeast in a jar in my non defrosting freezer. I've never had problems with old yeast. I guess that I've been lucky, or I use it up before it goes bad.
One of my favorite ways to make bread is using the Artisan Bread in 5 Minutes a day method. With this method, you make a very wet dough in a bucket that you keep in the fridge for up to 2 weeks. You simply take out a grapefruit sized hunk and let is sit out for up to 90 minutes before baking on a pizza stone. This makes fantastic bread.
Do you have full recipe? Would like to try.
@@mefolseme too! I would love the recipe and directions! Thanks in advance!😊
I always relish your videos, thank you for all you do. Your education and experience shows, as well as your humanity. I love how you honestly correct errors and how and why you explain your presentations. Your children are so fortunate to have you as a parent. Thank you so, so, so much for your videos.
You are so welcome. And thank you so much for your kind words--they mean a lot to me.
Totally agree.👍👍👍👍👍👍
My hat off for you. 👏👏👏👏👏👏👏
@@andrealazar9806 thank you.
The use of an instant thermometer was a game changer for my bread making, I consider them an excellent investment for under $20. Of course if finances are tight we can learn how to judge done-ness other ways. I also use King Arthur, and recently discovered a brand made in Montana. I like the idea of supporting smaller mills.
We agree!
@@RoseRedHomestead What should the temperature of bread be when checking with a thermometer? You probably said but I must have missed it. Thank you,,,,Love your videos!
Is there a way to make gluten free?
I love Montana flour, all purpose but higher gluten.
What should the temperature of loaf be? I never heard her mention it.
Are you by any chance a professor? I too love how you explain things. Remind me of a prof I had way back when. Enjoy your channel.
Thank you so much, and you nailed it! Yes, I am a professor--I teach, or rather used to teach science education. Now I am an administrator, but my heart is in teaching! Thanks for watching.
She is PhD in science.
You are a amazing women.
Living the life will follow.
@@lynnharris6877 She has one or she is one? :)
Both
Thank you for being very cognizant that even apartment and mobile home folks can benefit in making our own food, in this case, bread! I am a senior male and have made bread before but not often so I count myself as a newbie. Really appreciated this video!
Even though i have been making bread a lotta years, i will still watch this series cause you can never learn too much. And besides i enjoy all your videos. Thank you Pam and Jim PS, my bread pans are really old...older then me, Some were my Gramas and some were my Mums. I love them and even those they are ugly...i will keep using them
Thank you! I love your attitude. And those old pans are the best! I have some from my grandmother as well. Treasures!
I have some antique ones I bought from thrift stores and I love them! They have textures embedded in the metal that helps them not stick.
@@cynthiafisher9907 Sounds fascinating!
You are blessed to still have your pans. I had my Nana old pans until the pandemic and my roommate freaked out and threw them out when I was at work
Lyn smith, I also have a couple of bake ware pieces from my Grannie, it warms my heart to use them. And I bought nice new cookie sheets a year ago, they get stained or rather grease baked onto them very quickly. I also am a long time bread baker, but there is always more to learn. 💕
2023, I appreciate all the tips and the recipe. The results at each stage was helpful.
Glad it was helpful! Jim
You are truly an artist in bread making! Your knowledge astounds me, no matter what your doing. Thank you, I’ve learned so much.
I made bread in my early 20’s but that was almost 50 years ago so I really appreciate you!
Wow, thank you!
I love making bread of all kinds: loaves, dinner rolls, tortillas, etc. Depending on what bread I want as my end result, I use active dry yeast (which I "proof"), instant or quick yeast or sourdough starter (which I've made myself as the leavening. Making bread is so much fun, when my children were at home I made bread at least once a day which included quick breads such as biscuits, cornbread or tortillas. I'm so happy to see so many people are now interested in making breads.
Thank you so much for your video. my father taught me how to make bread when I was 12 yrs old. When I was 14 He bought a restaurant. and at that age on, I made 27 loaves every other day by hand in one huge pan without a mixer. A lot of work for a young girl who never stopped working, cooking, washing dishes and also waiting on customers. I'd like to know why you don't use milk in your bread. Wouldn't it taste better. Back then we had to scald milk. I know you don't have to do that today. I am 78 yrs old now and still baking bread.
I am not Bethany Prather, she is my daughter, I am Donna Wheelock Perkins. I don't know how that came up .She's been messing w/ my laptop again.
Georgia Gunn
Hi I Debra how do you make your Sour Dough Starter? I use dry active yeast. Also do you know how to make friendship bread starter
@@bethanyprather1538 I’m
making bread is so therapeutic!
I have watched hundreds of instructional videos over the years on many cooking topics but I have to say yours are the best! You explain so well the principles involved in the recipes and ingredients. So many levels of learning are demonstrated in each one! Thank you for sharing your knowledge!!
Wow, thank you! I really appreciate that.
I REALLY appreciate the in depth explanation of yeast!
Wow Pam, you are such an awesome educator. I love how you take the to explain the science behind why you do what you do, not just throw a recipe to us. I am going to enjoy this series :)
Wow, thank you! And thanks for your comments.
I did it!🤗 I made bread from scratch! Not perfect but edible and I can only get better🥰 I feel super confident doing this again🥳 thank you so much..great content in times such as these. Good luck everyone ❤️❤️❤️ how do we do this with no power🤷🏾♀️
I'm 80 years old and have made many breads. Your recipe is so good. No guess work thanks
In the 1900's stoves and ovens existed and everything was cooked to perfection using wood to heat the stove and the oven...So don't worry. Just a little more time consuming but the food was prepared great and of course not forgetting the delicious meals and bread!!!If it ever happens, we must adapt. Back to stoves heated with wooden logs! Something old and something new!😅😅😅 😅😅🎉🎉
I always wondered how my Aunt Victoria got the HUGE iron stove/oven got into her house. She was still cooking on it for decades after gas & electric stoves were being used. As a teenager, I was SO impressed.
This popped up for me to watch and I wanted to say a huge thank you to you Pam! After watching this when you first published I decided to start baking my own bread. I wasn't great at first but with practice and watching all your bread videos and a few others I got better. Today I store a year's worth of ingredients and bake all the bread we consume in our home. My bread is beautiful, as good as anything I could buy from an artisan bakery and we feel very food secure. I'm so very, very grateful for the efforts both you and Jim have made to help us all Thank you, from the far north of England 💓
Tried bread for the first time, and followed your instructions to the tee, and came out perfect. I now want to make more. Thank you
I can hardly wait for part 2!!!!! Again, I just Love the way in which you teach!!!!
Yay! Thank you!
Made it and it was fabulous. My first ever
I find when my loaves are tough or dry, I usually added too much flour. I find the dough needs to be just slightly tacky, not sticking to my hands, but when you touch the dough it fees tacky. Just my two cents after baking break for over 30 years. And thank you for your channel. I have learned so much.
Great tip! Thanks for sharing.
Pam, I loved this video, took notes and even though I have been baking bread for years, you taught me several new things. The big tip was the water temperature. I always was in the 110-115 degree range, but now I know to lower the temperature, why, what for and how to check your wrist. The caterpillar was a neat little trick, and I felt I saw the result of you doing that in the video. Thirdly, the ease in which you combined your ingredients in one bowl with a wooden spoon, makes this bread a true bread for when the stuff hits the fan, or we have an event of some kind. Thank you for showing us your bread baking. I loved the video. Tell your husband he’s right. A fresh marshmallow is a great comparison to the feel of the dough!
Thank you! I will tell Jim--he will love it!
Watching again! Thank you so much for everything ❤️
I followed your instructions and made perfect bread! I bought a kitchen aid mixer and several bread machines trying to make perfect bread. All it took was a bowl and a wooden spoon. You did a great job on clear instructions. Thank you
That is awesome! Thanks for sharing that!
Bread 101 ...you're awesome! Thank you for the invaluable lesson!
Gosh, I’m learning so much. I’m learning everything my gran would’ve taught me if she were still alive. Thank you so much for these videos. I’ve learned canning, bread making, long term food prepping, etc. Thank you, thank you, thank you!
Perfection: You are so welcome! Jim
I can't tell you how very much I appreciate your detailed explanations. I love your teaching videos more than you will ever know. I cling to every word. Julie
Such a wonderful video. I must tell you, I think we had the same teacher. Mine was my grandmother! So much of what you showed was exactly how I was taught. Like you, I’ve been baking bread for at least 60 years and can’t image why more people do no it do it. To me it’s therapy. Certainly a lot less cost and so much more rewarding!
I love your breadside manner! Excellent teacher!
This is university-level instruction. Believe I am receiving "free college" with every video. Your basic bread course is fabulous. Thank you.
Thank you Ms. Rose. I’ve been trying to learn to make homemade bread. I “thought” that it would be easy, I was wrong. I spent HOURS watching videos on RUclips, but the more I watched the more confused I became…… till today. You are an excellent teacher! What I like most about your videos is how clear you are, and how you relate the various parts of the bread-making process. I was ready to give up, but then I caught the “Part 1” of the Basics and you clarified so many things.
I love this bread-making video. I'm going to make the 2 loaves before part 2 comes out. Thank you so much. Your loaves look wonderful!
Thank you. You will be successful!!!!
That’s what I did. I rewatched the video and took notes. This allowed me to prepare my ingredients ahead of time and rewatched her video following along. I had so many bubbles, and just kept degassing. I was able to pause and restart in order to do each step along with Pam. I wasn’t great on the pinching part, but I remembered her saying it will still taste good. I was so pleased when I turned out my bread and it looked beautiful and smelled delicious. It wasn’t until I sliced it that I saw how well I did. I had my bread for supper with butter. I’ll be going to bed with half a loaf left for Wednesday-7-13-2022.
Tyvm Rose Red❤️💕❤️
I’m 75 years old and baking my first bread thanks to your excellent video! Thank you, Rose, so much for all your informative videos - my husband and I both enjoy them very much!
We are happy that both you are getting so much out of our videos. Jim
Thank you Pam, for this recipe. I made it today and it made two very tall loaves of bread. The bread was delicious and the crumb was beautiful and the bread was light and fluffy. Thank you for the recipe. This one is a keeper! You are so sweet to share all your wisdom. Know that we in “video land” appreciate what you and your husband do.
I sure appreciate this video. I’m currently baking bread! Thank you ❤
The two finished loaves are gorgeous and look so delicious. Well, I'm gonna give it a try over the next two weeks. Wish me luck. Lol 🙂🌻
You can do it!
Borrowing a line from the original "Mission Impossible" series: "I won't wish you luck; instead I'll wish you skill..."
Blessing!😊
I made this recipe and I now will have to make it forever.. I absolutely love it and will not be buying store bought bread again! Thank you so much for the recipe and all the information that came with it! I love all your videos by the way, so informative!
Oh and I will also be trying out the other bread recipes!
I wish I could send a photo of my first time attempt at making bread (always thought that was for the bakery gifted) 😂
I am sooo happy with the way they turned out!
Thank you so much for your tutorial - I couldn’t have achieved this result without your video
Sharon
From
Australia
Sharon--that is fantastic! Congratulations.
I just retired and now I have time to start doing things at home while my wife is still working. Now that she's out of the house and I have the kitchen to myself, (When she's home she hate me being in the kitchen mucking around). But she likes it when I make something for dinner while she's at work, and don't have to witness the destruction of the kitchen in the process. As long as the mess is cleaned up before she gets home, I'm golden.
I'm learning how to make bread, All the videos on the internet show mixing the ingredients together, cooking for a time, and pop stuff out of the oven. No one ever explained the process or what to look for at each step. Your video was very detailed, thank you for taking the time and explaining everything to us. I needed that deep down to the basics instruction/expiation.
Thanks for your comments. Yes, we like to provide as much detail as possible so viewers can successfully make the bread or soup, or chili.... Jim
It was meant to be that I came across this video. My sister recently asked me to teach her how to make bread. I have made bread for years but you still taught me so much especially the technical reasons for why we do the things we do when making bread.
The most technically correct video on bread I've ever seen. congratulations !
Wow, thanks! I really appreciate that.
You are an amazing teacher and a beautiful lady. I feel so blessed to have found your channel. You've saved my tomato plants and now I can make bread ... all because of you. Thank you so much! ❤️
Wow, thank you! So glad you are finding our videos useful!
You are a genius. Not only am I learning to can and pickle I just followed this bread recipe and did it exactly the same way and I had cooked my first successful loaf of bread. 1367 failures and 1 success. I am so glad I found you!
Erica: Congratulations on your success. We too, are happy that you found our channel! Jim
Hi does any one know if you can decrease the sugar. I have a border diabetic in my family and want to make them some of this wonderful bread. Could I halve the sugar?
You are by far the best teacher on the internet! All of your videos are loaded with wonderful lessons! THANK YOU!
I am not sure if you ever were a teacher at schools but you are a natural! Thank you so much!
Watching your videos reminds me of my mom. My mom started teaching me how to sew when I was 8 yrs old. She was very patient and thorough, and went through great details so I would understand what I was doing. By the time I was in 7th grade and took home economics, the teacher was so impressed with my techniques that she called my mom to ask her for help on her own knowledge.. my mom got quite a chuckle over that..
Love that! Thanks.
Rose is so smart, she should be running for POTUS :) Excellent video.
Pam says, "Thank you very much, but no thanks!" We appreciate you watching our videos. Jim
I LOVE the way/method you use to teach!!!!!
Thank you so much!
I made the bread. I can't believe it came out so good no holes or anything. Never thought I could do this.
i learned more watching your show than i did in the last 10 .. thankyou verry much nice and informative video
I’m on my 3rd batch, getting ready to do part 4 less yeast. Thank you Rose 🌹 Red and the trusty cameraman in sharing your techniques and tips. In this Part 1 Bread, it has made the world of difference for good results every time! So appreciative.
YOU are the bestest bread maker Lady in whole wide world! THANK YOU.
Wow, thank you!
Thank you for making bread and for making sense. I've experienced those nuances over the past year. Making bread is definitely an art that I'm still learning to master. Thanks again.🍞🧀
You are so welcome! You describe bread making very well! It is an art.
I swear... this is the best, honest,, sincere and most dedicated video I've ever seen.... you take every trouble to show every little detail for the bigginers as well as the regular bakers to learn what's wanted and unwanted... you are so unselfish and your attempts show that you are really sympathetic,, kind and interested to teach everyone,who ever it is to follow the exactly correct methods..... love you so much ❤️....
GOD REALLY BLESS PEOPLE LIKE YOU..... Thanks so much darling teacher ❤❤❤❤ I'm from SRI LANKA
Key thing, use 2 of the same colored type pans when cooking bread! Love that ❤👍👍 I also found out that if you mix the dough in a metal bowl It can cause the dough to not rise as much. And it's best to avoid any metal utensil or bowls when making them. Something about the metal interacting with the yeast and ingredients not letting it rise well. When I 1st found that out I was surprised and even tested it out and it's true, it does not rise as high as using glass or a plastic bowl. I like using glass bowls. Because wood ones can absorb The moisture from the dough and it holds more bacteria in the wood overtime. Kind of like the one shot wonder saying, don't chop your veggies where you chopped your raw meat. Because of cross contamination of bacteria or possible boutilism. Then there is Sadly the plastic bowls.... don't want chemicals leaching or infertility issues in people. That leaves me with glass lol and I found out too much salt can cause lower rising because it kills off the yeast. Finding just the right amount works like a charm.
I also found out that if I have any fruits or veggies in a grocery bag they start rotting quicker. Even if its open. There is Is some form of bad bacteria in plastic grocery bags. Please be careful. You can use a warm watered lightly damp flour cloth or cheese cloth or even damp paper towels to help it rise quicker. I avoid plastic as often as I can. And I know some people use it for rising doughs.
Smartest lady making bread on RUclips. Excellent.
I am looking forward to seeing the rest of the videos in this series. I have been baking bread for decades and as I get older I appreciate re-visiting the easier loaves and procedures. You are such an excellent teacher - so much information and so thorough. Thank you so much for all you do for us!
Tabbichat: Thank you for watching our channel. Jim
I have tried this and love the outcome. Today I made one loaf, some rolls and pepperoni rolls. Absolutely delicious.
😮❤ I’ve watched scores of ‘how to make bread’ videos and this is by far THE best and most informative I have seen yet. Thank you so much !!
Thank you so much for sharing. Learned a lot from you today.
Let me just say, right out of the gate, me and yeast do not get along. I'm so glad to have found your channel! You are very informative in each and every one of them, which has made me try and tackle my enemy, yeast! Fingers crossed all goes well since it's a rainy day I plan on serving stew tonight and with luck, homemade bread! God bless and keep you safe!
Awesome! Thank you for sharing and I hope you triumphed over the enemy and have a delicious loaf of homemade bread!
I have tried for years to make good bread. Finally, after following your instructions, I had success!
Thank you for posting your videos. You show logical ways to access and address tough or even scarier situations. The explainlations of the rational behind why you do certain things is easy to follow and understand. Thank you for teaching us life skills. ❤
You're very welcome--thank yuou.
My Grandma was my teacher for years for all things in the kitchen. We lost her to cancer 5yrs ago and I miss being able to call her up with cooking/baking/canning questions. I found your channel about a month ago, and am so grateful for you. You're my internet Grandma now.❤
Kristine: That is so kind of you. Jim
I am honored to take on that role for you! Thank you for your comment.
What a great video. I think this should put a lot of people, beginners in particular at ease as far as wanting to get right in and tackle making there own bread. How exciting. Would love to see the different expressions 😆 😁😃😙🥰
Thank you and can't wait for part 2 👏
I hope you are right! Thank you!
So appreciate you going over the equipment!!! Very helpful!!!
I am enjoying being in your kitchen with you! Your videos are so comprehensive and instructional, delivered as though we are old friends. I am new to baking bread from scratch and your videos are such an asset. Thanks so much for the time and energy you put in (and thanks Jim for being a great camera man!)
Shelley: Thank you so much! I like your suggestion that our videos are delivered in an engaging and "old friends" conversational format versus a lecture. Jim
@@RoseRedHomestead when would you suggest to put in the oil?
Experience is the best teacher! The more unstable our food supplies, the more we need this recipe.
Absolutely the best video on RUclips for homemade bread baking! I am sooo happy I found your video's! I have gained bits and pieces of how-to's by friends and family through-out the years but never have I had such an amazing teacher( you) with such knowledge and experience!! You have changed my mind about my abilities to make home made breads and because of you, I no longer have the mindset of...I can't do it...but rather , now I am excited to try! Thank you so much a have a blessed day ~
Thank You! You are a national treasure! 😊
A tip on buying a loaf pan: avoid the ones that are "folded" at the ends (like the shiny silver pan) if you are going to use them for meatloaf, too. The juices & fat seep through the folds and are nasty to wash up thoroughly. Modern pans tend to be made by stamping a sheet into the loaf shape & have no folds in the pan. They are much easier to clean.
Thank you so much you freed me from tedious rituals of making bread.
I thank God that He led me to your channel
Wonderful video!! Thank you for sharing your wisdom with us and thanks to Jim for filming. Can’t wait until the next one.
Glad you enjoyed it! Thanks for your comments.
We all need to learn to make bread- basically any meal thats reasonable with the prices of everything going up daily .
God bless you and all you show us all .
Mrs Josette Tharp
Montgomery County , Texas 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
Thanks so much for the video! This is extremely helpful as I learn to bake bread. I love that you show (what you call) mistakes or not perfect. Since new bakers run across these issues, it is a huge help to know how to correct or even that it's not going to matter. THANK YOU!
You are so welcome! So glad it was helpful.
I have made several fails on the bread, but also lots success as well. My daughter told me yesterday she would be needing my bread on a regular basis lol. Thank you so very much for teaching me. Greatfull for you.
Very informative video. Your description of yeast and what it does had me in stitches. You feed it and it gets gas, kind of like us. Love baking bread!
Exactly! Thanks for noticing!
Excellent...we got to get back to the basics
What amazing instructions ( as always) but this went above and beyond.. applause and cant wait for the 2nd part
Thank you so much. So glad you enjoyed it.
I used to make my own bread when my kids were young. On my late work day (8a) I get up, make my bread-leave for work @7:30. Fast forward. I’m 67 now. I tried to do what I used to do. Epic fail. Now. I found you. I thank you so much. You reminded me and gave me the recipe, I used to use. Yay!
Love that! So glad the video was helpful.
Certainly enjoyed watching and all the knowledge you shared! I love making bread and will certainly try your recipe! TFS
Please do! Thank you so much for watching.
Thank you, for your bread making lessons. I have made lots of bread over the years but I’ve never been happy with my recipes. They did not always turn out the way I wanted. When I came across your channel I thought I would give it a try. So far I have made 9 loaves of bread and one pan of orange rolls. The marshmallow tip was a game changer for me! My last batch of bread was perfect, no large bubbles, soft in the center, crust was also soft, I buttered the crust when I took it out of oven. I didn’t freeze my second loaf, I was experimenting to see how long it would stay fresh and soft . I was also looking to see when it would mold. Today was day 9 still very good, my husband ate the end piece and said it was still yummy. Also found it very interesting the number of rests that you suggest and the test for doneness. I’m looking forward to learning more from you. Thank you again Rose!
This is great! You really teach about everything. I am so glad I found your videos!
We are glad you found us as well!
I agree 100%
I have been watching you for about 2 years now and I can’t thank you enough for sharing great recipes and your knowledge of so many things I have learned so much. 🤗😋❤
What a great lesson! Think I'll give breadmaking a go again. Thank you!
You are welcome. Let us know how you breadmaking venture goes.
You make it look so easy and yummy. Thank you for your serving helping so many.
You're a very good teacher, and I hope to make bread soon using your recipe. I'm wondering how to store the loaf if it can't be eaten in the next few days.
Fresh bread without any preservatives like these loaves will last about 4 days out on the counter before the mold gets them here where we live. We store the one we currently use in a plastic bag in the refrigerator. We put the other one in a plastic bag in the freezer where it will keep for weeks until we are ready to use it. Great question! Thanks.
I have found that adding 2 or 3 tbsp of oil, any oil, will not change the substance of the bread but will keep it from growing mold, and taste fresh for much longer. Up to a week.
And bread will keep better frozen than in the fridge. It'll then thaw directly on the counter within 12 hours, as long as it's been put in a plastic bag after cooling completely.
Freezer, honey.
As someone who is visually impaired I really appreciate your descriptions of what the dough is supposed to feel like.
Thank you so much for all your hard work on doing this video. I really appreciate it. I’ve only made a few times and they’ve been ok but I know I can do better and you gave some great tips that I can use. Have a great week!
Glad it was helpful! Thanks for watching.
Plus her husband, Jim does perfect steady footage of his beloved. We so appreciate you.
Every time I watch one of your videos I learn something. It is good to know the why’s behind the outcome it makes us better bakers. Are you going to do a sour dough video?
I have done a series of videos on artisan bread that includes sourdough or levain. You can view those by selecting the Artisan Bread playlist on our channel. At some point I will do a video in this series on a more traditional sourdough bread. Thanks for your question and for watching!
“Disruption has become the new norm” so much wisdom in this video. Thanks for the video!
Absolutely! Jim
Even though I am on a low-carb diet… “bread” is is high in NON-STARVATION! Now I just need to try this on my Firebox stove!
Thank you and GOD bless you. Number One video in bread making to me excellent teacher.
The best bread Ive ever made was baked in my cast iron dutch oven.
I am reading Dr. Pam’s book, “Baking Bread for Survival and Enjoyment”. It really complements this video, is packed full of information and gives amazing value for the cost. I have chosen the half all purpose half wheat flour sandwich bread to try first, and maybe later, one of the artisan recipes. Thanks for all your hard work.