This has become a staple in my home. I don’t bake as much in the summer months due to scalding hot temperatures & humidity. The other reason is that I’m so busy in the garden, then putting up what I’ve grown & what comes from the farmer’s market &/or food bank. There’s a great deal of blanching then freezing, jam making, & canning of jams & other fruits, veggies, & etc incl’g chopped tomatoes for cooking & tomato sauce. After winter descends, the house is filled with the smell of bread, pound cakes, etc. It makes all the hard work worth it, esp when served with King Arthur Flour bread recipes like this one. Thanks so much for sharing them. A person thanks to the King Arthur Hotline. I’ve received such wonderful advice. Our warm months from spring until part of the fall allows for a minimum of 2, and sometimes 3 plant/harvest cycles, then cold weather planting & growing fresh salad mixes plus herbs grown in a raised bed that’s turned into a small makeshift greenhouse of sorts. My husband swears it’d be cheaper to buy what I grow at home with the cost of seeds, seedlings, organic fertilizer & pesticide products (food grade DE, BT, Neem oil, food safe peppermint essential oil, Dr. Bronner’s soap, etc)… It might be cheaper; however, I’m positive it wouldn’t taste the same. When I bite into a homegrown tomato, I can literally taste the sunshine that helped it ripen. And, at least in my garden, I know there’s no dangerous chemicals used.
This was my 2nd attempt at bread, and omg you are the BEST, absolute best instructor I've ever watched. I followed what you said as close as possible, had to convert some measurements as I'm from the UK haha, but it came out so good and that is thanks to the instructions in this video, clear, precise, exact and obviously full of knowledge. Thank you!!
This is a GREAT recipe. I learned a lot from her methods. I followed the recipe exactly with the only exception i only had salted butter. I used a scale that I had hiding in the cupboard and found that an excellent way to add ingredients as you go. The bread came out perfect. I only have a Oster counter top oven in my RV and it took exactly 35 minutes to bake. Rising time were shorter than she says as my house was very warm. It has a beautiful texture and is great for sandwiches. Doesn't fall apart from being to soft and not doughy. I buttered the top for a softer crust after it took it out of the oven and still hot. I did not have any suspenders and I did not have any in the house. It didn't stick to the pan. It does make a nice size loaf.I used Gold Medal all purpose flour and instan yeast. ***** stars and I will soon be making another loaf. I have been baking bread for a couple of years and tried many recipes and this will be the standard in our home. It couldn't easier.
Billy Omer Thank you for your review on this. I also watch the video right now and will give it a go. The bread looks so delicious...can't wait to bake it.
Baked this bread today. Used my KitchenAid and kneaded the dough for 8 minutes (I think it can tolerate 10 mins) on speed mark 4. The dough was perfect. I used salted butter, all the flour but had to add 2 tablespoons of water. Next time I will reserve the 1/2 cup first. Baked according to plan 30 minutes had to tent the bread, turned off the oven and then I let the bread sit in the oven for the remainder of the time. I buttered the top while it was hot. Cooled it to just warm and then cut into it. The bottom and side crusts were slightly crunchy! The crumb is just amazing. I absolutely love, love love this recipe. It's the bread I have always wanted to make! Thank you for it!!!
My grandsons’ fav is the Wonderfuk,,and easy...Back if the Bag oatmeal bread.. They also love this white bread... In fact, I made two loaves yesterday!
Yes I'm an angry kneader, I've been caught throwing my dough against the wall, but I've had therapy since then. Now I'm not a nasty kneader I'm gentle. Very gentle. Lol
WONDERFUL! are there any tips for people with only ONE working hand, please? I'm disabled gentleman living alone. I love your video the best out of many other bread videos... Do you have one for biscuits? I have trouble with Bisquick.
Question. My dough rises ok the first time, but the second time when I put it in the bread pan to rise again it dont really rise much at all so when I bake it, it's like 3.5 inches high like italian bread or something. Is it my yeast or the way I knead it or what? Just curious.
@Susheela Philip yes, just substitute the warm water for warm milk, add your honey or sugar and yeast, then the rest of the ingredients. The warm milk (or milk powder) makes the bread nice and soft.
I think she may have put it in her mixer (that looked like a bowl for a mixer) to knead it a little longer. I wondered the same thing. I like this recipe but it seems to be a little too airy. I am trying this again this morning and knead it for a little longer.
If your doing it by eye why would you measure everything and then just add to what ya think needs to go in. Pick one way or another I think feel and your eyes are the only way to go. Throw that scale in the trash.
This has become a staple in my home. I don’t bake as much in the summer months due to scalding hot temperatures & humidity. The other reason is that I’m so busy in the garden, then putting up what I’ve grown & what comes from the farmer’s market &/or food bank. There’s a great deal of blanching then freezing, jam making, & canning of jams & other fruits, veggies, & etc incl’g chopped tomatoes for cooking & tomato sauce. After winter descends, the house is filled with the smell of bread, pound cakes, etc. It makes all the hard work worth it, esp when served with King Arthur Flour bread recipes like this one. Thanks so much for sharing them. A person thanks to the King Arthur Hotline. I’ve received such wonderful advice.
Our warm months from spring until part of the fall allows for a minimum of 2, and sometimes 3 plant/harvest cycles, then cold weather planting & growing fresh salad mixes plus herbs grown in a raised bed that’s turned into a small makeshift greenhouse of sorts. My husband swears it’d be cheaper to buy what I grow at home with the cost of seeds, seedlings, organic fertilizer & pesticide products (food grade DE, BT, Neem oil, food safe peppermint essential oil, Dr. Bronner’s soap, etc)… It might be cheaper; however, I’m positive it wouldn’t taste the same. When I bite into a homegrown tomato, I can literally taste the sunshine that helped it ripen. And, at least in my garden, I know there’s no dangerous chemicals used.
This was my 2nd attempt at bread, and omg you are the BEST, absolute best instructor I've ever watched. I followed what you said as close as possible, had to convert some measurements as I'm from the UK haha, but it came out so good and that is thanks to the instructions in this video, clear, precise, exact and obviously full of knowledge. Thank you!!
Thank you so much I loveeee this recipe!! I am 11 years old and it’s so easy to make. 😊
This is a GREAT recipe. I learned a lot from her methods. I followed the recipe exactly with the only exception i only had salted butter. I used a scale that I had hiding in the cupboard and found that an excellent way to add ingredients as you go. The bread came out perfect. I only have a Oster counter top oven in my RV and it took exactly 35 minutes to bake. Rising time were shorter than she says as my house was very warm. It has a beautiful texture and is great for sandwiches. Doesn't fall apart from being to soft and not doughy. I buttered the top for a softer crust after it took it out of the oven and still hot. I did not have any suspenders and I did not have any in the house. It didn't stick to the pan. It does make a nice size loaf.I used Gold Medal all purpose flour and instan yeast. ***** stars and I will soon be making another loaf. I have been baking bread for a couple of years and tried many recipes and this will be the standard in our home. It couldn't easier.
Billy Omer Thank you for your review on this. I also watch the video right now and will give it a go. The bread looks so delicious...can't wait to bake it.
great comments. thank you.
Baked this bread today. Used my KitchenAid and kneaded the dough for 8 minutes (I think it can tolerate 10 mins) on speed mark 4. The dough was perfect. I used salted butter, all the flour but had to add 2 tablespoons of water. Next time I will reserve the 1/2 cup first. Baked according to plan 30 minutes had to tent the bread, turned off the oven and then I let the bread sit in the oven for the remainder of the time. I buttered the top while it was hot. Cooled it to just warm and then cut into it. The bottom and side crusts were slightly crunchy! The crumb is just amazing. I absolutely love, love love this recipe. It's the bread I have always wanted to make! Thank you for it!!!
Hi, does using bread flour change the taste of the bread?
Perfect demonstration!
I made this bread to bite for dinner and it turned out awesome. thank you.
Would you mind sharing the brand of flour you use?
Thank you for the nice recipe yummy
From Germany 😘
My grandsons’ fav is the Wonderfuk,,and easy...Back if the Bag oatmeal bread.. They also love this white bread... In fact, I made two loaves yesterday!
Made this today, loooooved it..thanks for the tips...tnx alot🙏
Yes I'm an angry kneader, I've been caught throwing my dough against the wall, but I've had therapy since then. Now I'm not a nasty kneader I'm gentle. Very gentle. Lol
WONDERFUL! are there any tips for people with only ONE working hand, please? I'm disabled gentleman living alone. I love your video the best out of many other bread videos...
Do you have one for biscuits? I have trouble with Bisquick.
Question. My dough rises ok the first time, but the second time when I put it in the bread pan to rise again it dont really rise much at all so when I bake it, it's like 3.5 inches high like italian bread or something. Is it my yeast or the way I knead it or what? Just curious.
can I leave out the milk powder?
I use normal wet milk and it works the same 🙃
Very Professional Excellent Lesson
Thank you very much How2heroes !!!!👍👍👍👍👍💐💐💐💐💐
Châu Anh Phan you’re welcome. Happy baking!
3 1/2 cups flour @ 4.25oz/cup is 14.875oz of Flour, not 17 oz. Is this a misprint? That maybe why more water was needed.
Can you please give the weight of the ingredients in grams? Please do reply.
good video, very helpful
Hi can I use milk instead of milk powder and how much should I use please
Susheela Philip no because milk is a liquid and it will be wet and soggy and it wont bake right
@Susheela Philip yes, just substitute the warm water for warm milk, add your honey or sugar and yeast, then the rest of the ingredients. The warm milk (or milk powder) makes the bread nice and soft.
This is a great method right now I am letting it rise
I have a question
Do I preheat my oven or do I just put the dough in the oven right away
preheat
Pickle Rick preheat your oven first
The instructions state to preheat the oven.
Sandra Mosquera thanks after three years i have the answer
What degrees and how long ?
Charles Peterson here’s the full recipe. Happy baking! how2heroes.com/videos/dessert-and-baked-goods/basic-white-bread
Can i use bread flour?
Alice Varona hi, I've always used bread flour, it turns out great. But found it needs a tablespoon of more water.
Alice Varona yes you can use bread flour thats what i use
Can I use my bread making machine tobbake this bread
yes check the description, at the end
Why do some people use oil ?
Trevor Graham Welch supposed to add more flavor and to make it sure it doesnt stick
you CHANGED bowl... WHY?
I think she may have put it in her mixer (that looked like a bowl for a mixer) to knead it a little longer. I wondered the same thing. I like this recipe but it seems to be a little too airy. I am trying this again this morning and knead it for a little longer.
you can get a better bread by adding 2 ROUNDED TBSP of wheat gluten and 2-3 TBSP less of flour.
If your doing it by eye why would you measure everything and then just add to what ya think needs to go in. Pick one way or another I think feel and your eyes are the only way to go.
Throw that scale in the trash.