The Beginner's Guide to the Best Sandwich Bread of your life
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- Опубликовано: 10 апр 2020
- Homemade white sandwich bread is quite simple to make when you break down the components. After watching this beginner guide to sandwich bread, someone who has never made bread before could turn out an amazing loaf for all your sandwich creations. Additionally, we'll make a cinnamon swirl bread and an everything bagel bread using the same recipe. After making these sandwich bread, it's tough to go back to supermarket bread.
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Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lavmic
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Развлечения
Recipe link here: www.ethanchlebowski.com/cooking-techniques-recipes/sandwich-bread-white-bread-cinnamon-swirl-everything-bagel
Which flavor are you making?
if you have a colder house, you can put a pan of boiling water into a cold oven on the bottom rack and then place the bowl of dough over it
I do that with all my bread dough to get a perfect rise every time
@@Bluebelle51 never seen this technique before but it seems good
I'm going to add a twist and add some chocolate flavour inside.
Do you have a Whole wheat version?
@@Bluebelle51 If it is a sunny day, I just leave it outside, in the sun.
thanks breadowski
Lmaoo
such an underrated comment
this is gold
@@aerostake I don’t get why this is funny
@@cole2844 his name in polish translates roughly to breadovsky xD
Ethan, as someone who makes bread every week I can say this was a fabulous tutorial for the beginner. Your clear instruction not only on what to do but why you do it really demystifies the process. Now if we could only find bread flour in the grocery store. :-)
Thanks John! That’s exactly what I was going for, hope you can acquire some bread flour soon ✊
@@EthanChlebowski Ethan, do you listen to "Hidden Brain" from NPR? The March 30 episode, "Close Enough: Living through Others" talks about how we overestimate our abilities after seeing something done (like the Moowalk dance in their instance, but I would apply this to cooking videos, too), and then when we attempt it and fail, we are liable to give up and say it is beyond our abilities. What we fail to recognize are the hours of practice needed to get good at something. It is ok to fail as long as you keep trying to get better. You are really good at your videos and explanations because you have been practicing. My point is that people who watch cooking channels should keep practicing, and every encouragement should be given.
@@etherdog No I haven't listened to that, but its sounds like something I would be interested in!
Cook with E your video is very good👍🐛. You look like Eastern European originally. 😃
I just found 2 bags this morning like it was GOLD!! I have never been so happy to purchase flour!! I hate what my breadmaker makes!!😡 Thank you so much for the tutorial!!!
In the cinnamon bread, omit the butter. The water content creates steam, which creates the air pocket.
Ethan slices bread with a straight-edge chef's knife.
That's gangsta.
And he slices it WELL
Its not that hard, you just need a sharp knife
If you can sharpen an obvious choice (as the chisel grind of serrated knives is a pain)
@@SimonWoodburyForget Maybe I am just highly competent in sharpening, buttering and toasting.
Most serrated bread knives are trash, this man knows.
Bake With Jack tried to intentionally overknead the dough. I think he did it for about an hour and it was still good. He came to the conclusion that it's pretty much impossible to accidentally overknead by hand, but it does happen in a stand mixer.
Also he did a video on how to roll the dough up for a loaf tin. He rolls a bit over then pushes it against itself away from the dough, this tightens it up and creates more tension.
Jack W Also his final shaping technique is a bit different and I found it to be better than the rectangle shaping because it creates more tension and helps dough to stick to itself. With the rectangle method I was getting layer separation just like the cinnamon bread here as the dough wasn’t sticking to itself.
@@neil2153 Yeah I think that's a good point, the triangle sort of shape he does is quite important to the final loaf.
back with jack or bake with jake
*you cant have both*
How long do I knead this in a stand mixer
I used parchment paper and it acted almost like a sushi roller. Very tight layers.
Also...nobody likes advice BUT: something I learned as a budding chef from a mentor (30 years ago). I got used to using a combination of white and black sesame seeds in the presentation of the dishes I was creating. It was actually kind of trendy so as is done, we all borrowed techniques from others and tried to come up with our own original ideas. I was approached by a senior chef who noticed one of my presentations and asked: "have you ever tasted black sesame seeds?". I said I actually had not tried JUST the black seeds (the white seeds I knew where very tasty but the black ones seemed to add a great look to dishes). Well, I tasted just the black ones. They tasted like dirt. I mean, actual dirt. Try it. That day I learned to taste every single thing that you add to your creation and do not make the mistake of choosing looks over taste.
I usually don't makes it in loaves; but, some of the favorite things I fill my bread with are...
- pepperoni & shredded mozzarella
- black pepper & raisins
- broccoli & shredded cheddar
- jalapenos & shredded cheddar
- Nutella
Note: I also make it thinner to get more filling in it
Whoa, I'm definitely gonna try filling it with cheese next time!
Hate to bother you but How long would the jalapeño and cheese bread last in the pantry? And how much do your normally add?
Also note that you really wanna press the dough out very thin before adding the fillings and roll it up. This will give you a nice swirl in the sliced bread. Otherwise you’ll get one big clunky swirl like Ethan.
Yup...from the first link you can see how thin I roll it out. 👍
Dude put Brocholi in bread
Dude I’m here from TikTok and I gotta tell you, your production quality is top notch! Also super informative and everything looks great! Always makes me wanna cook haha
Much appreciated man!
"always bake by weight" congrats you earned yourself a sub, my wife and I make your Malt powder subs all the time, going to try and make this today cheers man 👍🏾
my old coworkers beg me to stop by and bring them those hoagie rolls, they are awesome
I made my first successful loaf of delicious bread from watching your video. It was incredibly easy to follow this recipe and knead the dough correctly by hand. Thank you. All your practical tips in your videos are really helpful. Definitely wish I got a kitchen scale and also found this channel sooner. Definitely a lot better than the awful breadmaker bread I was making.
Tried making this and it’s honestly some of the best bread I’ve had in my life
Why I season my board NOT my bread
Just kidding. Hope people will get the reference 😅. Anyway, great video! I'm currently trying your burguer brioche. Definitely going to try this one soon.
I got it lol
Awesome!
Great explanation. I have watched several "basic sandwich bread" videos and read several recipes but your video makes a lot more sense to me.
Baked bread using this recipe on Saturday. Turned out really well. Was so good my family asked me to bake it again.
Thank you for this video.
Simple instructions and for my first ever time baking bread I got a really great result.
THIS ^^ is the bread recipe I’ve been looking for. Simple elegant bread for everyday use. Thanks Ethan!!!
Hi Ethan! I just made this recipe and it's a huge success! I've tried several other recipes but I wasn't satisfied with the result. I watched this video and read the recipe many times before making it so I could avoid any mistake as much as possible.
I live in Indonesia and it's still rainy season now so the humidity is still higher than usual (and I made this bread at night so it's even more humid). However, I didn't even have to change a single thing from the recipe! Everything was exactly the same as written on your website. This recipe is incredible! Thank you so much for sharing it :)
I made this bread yesterday (the all-in bagel version) and it was awesome. The slight deviation I made was to mix in 1/2 of the topping mixture to the flour before adding the wet ingredients rather than getting a swirl and the ‘bagel’ flavors were move evenly distributed through the bread. It was excellent for a patty melt, grilled cheese, and just plain toasted with butter. I will definitely make it again!
So informative! This looks so great! Yeast and flour are kind of hard to get right now its crazy.
Everyone just suddenly wanted to start making bread. I'm convinced the bread ingredient industrial complex is pumping out 5g waves in order to brain wash people into wanting to make bread.
Just used this base recipe to make a loaf of cinnamon swirl bread today. Thanks for the guidance!
I have just made the plain version following your instructions and it came out exactly as intended! I have tried making sandwich bread a few times and this is, by far, the best way I have tried. Thanks for the videos, the recipe and congrats on such a fast growth!
Hugo Vilar Weber was it worth it? Was it any different then store bought
Would really like to see you do a Challah tutorial recipe.
I enjoy how you explain the science behind the recipes and why different ingredients work.
OMG! This is gonna be great! My kitchen is now my new lab!
Loved your presentation. And I will make all 3 breads.
Thank you 😊
Oh my god Ethan, where have you been all my RUclips life! I love you dude, you are fantastic at what you do!! Thanks for all the awesome content 😁
I really enjoy watching your videos. You are very detailed with your instructions which really help. Keep up the videos
Your videos have been teaching me so much! I would love to learn about 100% whole wheat bread from you because I haven't found others teach like you can!
I just made this bread tonight and it was great. It was soft and made some good rolls out of it just to check if the dough would be good for other stuff, too.
Dude, this is the best and most informative bread video I've ever seen. Kudos!
Wow ! This bread came out delicious
THANK YOU ! I will find a way to print this recipe
Such a great loaf of sandwich bread. Been making it weekly for the last few weeks, which is wise or otherwise. It is now my go to recipe. Thank you.
We made this and it was AWESOME!
Thanks for all the tips and information, very helpful!
Loved watching this video. I feel inspired to try it.
Such a great video!! I’m going to go make sandwich bread now!
Excellent video some great pro tips. I like the idea and am now sold on the idea of weight as opposed to measure, it makes a ton of sense. Thanks for the video, great job!
BRO!!!!!! Your videos are amazing!!!!!!!!! I really like your editing too 💪🏾💪🏾💪🏾💪🏾💪🏾
Turned out great! Thanks!
Enjoyed it. Learned something too. Thank you.
Honestly, I think the important part of having a scale to measure is when you're making something new and you don't know what the finished product will be like. If you've made bread a few times though, it doesn't really matter if you're a little bit off on the measurements because you can correct with more flour if things are really off and small variations really don't matter that much. If you know what the dough should feel like if made right, you probably don't even need to measure anything. My grandma just pours ingredients into the bowl until "it's enough." No way her measurements are consistent, and certainly the food tastes different every time, but the point is that it tastes good.
I discovered this channel 4 days ago and this is so underrated i cant get it this guy is like god really you are like amazing bruh thanks for all the recipes
thank you great videos I am so glad I found your channel
It's crazy how everyone rolls the dough "up"
I am a baker and we tend to roll the dough down towards you. This helps A LOT in terms of controlling how it will shape.
As you roll don't roll at the middle of the dough, roll at the ends. Keep the ends moving towards the center which will allow for a better seal at the end.
Also by rolling down you can also control how thin you make the roll or how thick. Much more versatile this way.
Wow orange marmalade. Thanks for reminding me about this
@ 7:47 the process involved is actually called "Staling". This is one of the most important phases of the process of bread making. The product MUST release moisture to obtain an actual bread texture instead of remaining a doughy texture. In the bakeries I have managed we came up with a perfect solution to preparing and distributing bread that would result in the very best finished product. This should work at home as well. First mix the dough to an optimum strength and elasticity (as you clearly pointed out), ferment the dough to ALSO a premium level, form the dough, and then par bake it to within 10 minutes of being done. Pull the loaves and cool them completely (this is the staling process). Then either seal them and freeze them for future use or finish the baking process by baking them in a 400 or higher degree oven for the final 10 minutes or until they are done. This will yield a loaf that tastes freshly baked without being doughy. Also, during the long fermentation, do it under refrigeration, it will take much longer but taste much better.
hey, thanks for this. will definitely try this in the future :)))
alsooo does proofing it in the fridge helps with the overall texture/flavour development or something that makes a better bread?
You are a king. Thank you!
For any canadians watching this, regular AP flour in canada is equivalent to bread dough in the US
8:10 binging with babish vibes with that song
Definitely reminds me of binging with babish
Yeah, I think it's the exact same song
And Mark Rober vibes @ 3:08
Came here for this.
Mark Rober I had instantly but couldn't put my finger on the second one - thank you for this :p
these look SO good
I like the vibes of these videos
Excellent... very well done
This channel is therapy for me
Finally a recipe that does not use the stand mixer. Thank you!
Your videos are great!
A digital scale is nice to see. Giving (oven) temperatures in Celcius and a target loaf core temperature would be a welcome addition.
375F = 190.5C, and in another video (for making brioche buns) he uses an internal temperature of 203F or 95C for them.
I’ve been told I need stop making bread, so I have a dozen buns rising overnight, and a loaf chilling in the fridge- waiting to be the last thing I bake in a bit. So now I’m just watching videos on how to bake bread :)
why have you been told so
Your videos are always so fantastic and informative! I'm just starting out with bread making and so far I haven't had to buy a gram scale but I suppose that I should just do that soon.
Thank you! I highly suggest it, one of the best kitchen tools IMO. The scale I use in this video is like $10 so it’s a pretty cheap tool too ✊
@@EthanChlebowski Scales are worth every penny. I always keep a spare battery and replace it when the new one goes in.
I made this recipe for a plain loaf today after a whole week of mediocre bread results. The loaf turned out so good! I didn't have bread flour so I used vital wheat gluten and all-purpose. First time in awhile kneading bread by hand too.
Thanks a lot the great recipe.
Found one issue with it while trying it out. My yeast didn't proof and had to throw away 230ml of milk 😂. Maybe best to proof with water & sugar
good recipe. my bread was delicious
I'm going to try this today. I've not had much success making loaf bread. They have been too dense and don't crown as you indicated. 👍
I've been baking recently as well and I dont think you can over knead dough, but I just got a stand mixer so we'll find out!
Thank you! ❤
Awesome 👍😎😋🤤👌👌
Thank you so much for saying that weight is so important to baking especially.
I wish more of these recipe sites would get this through their skulls so that home cooks can learn this very important fact.
I can't tell you how many recipes I've discarded from because they use volume instead of weight for measurements.
It isn't just baking where it is important, but it's probably the kind of cooking where it matters most.
Hear, Hear!! Well said.
Me and my partner have been making 1-2 loaves a week based off your recipe. Before going in the loaf pan, try spreading the dougha but longer over parchment paper and then using that like a sushi roller. It's a nicer, tighter roll that doesn't flex apart after baking.
Hey Ethan. Love the content. In your review of the recipe for the 2 loaves (cinnamon and everything) you state that you only put 50 grams of melted butter in the double mixture, which is the same amount of butter you put in the single loaf if I heard correctly. Was there a reason you did not double the butter for the 2 loaves or was this mistaken and you actually put in 100 gram of butter for the double mixture? Thanks!
I am learning about bread :)
Hey! Really enjoyed your Video and decided to try and bake one loaf for me. Couple of thing went bad. The loaf have risen very well, but when i removed the pastic wrap it collapsed a tiny bit and when i put in the oven it kinda shrunk and now its flat and even indented abit. I followed your instructions as much as i could
Thanks for the vid. Would you be able to do one for a healthier whole grain or whole wheat version? Not sure if it’s a good idea to just swap out the bread flour with whole-wheat flour without changing the rest of the recipe.
Hey Ethan
Thanks for a great video on how to make bread. I am from Denmark, and we eat alot of rye and whole weat breads, so I was wondering if you could explain or teach us, how to make whole weat toast bread. I have tried to play around with myself, and the flour generally takes more time to hydrate, when it is whole weat. I am using a mix of bread flour and whole weat flour (about 50-50 by w). The result is great, but maybe it could be a topic for a video. Keep up the good work! 😊👍
I've had absolutely zero luck with no knead bread.
This (minus some sugar) will be my go-to recipe from now on! 🍞
I know that it's a little late, but for a great really easy no knead bread you should try Adam Raguseas legate loaf
I am no no-knead fan either, but that bread is really good
This video is criminally underrepresented
Holy shit your subs are skyrocketing. You deserve it.
All 3 look amazing. After you make the bread what is the best way to store them? On the counter in the freezer? Inside what container?
Nate
My favorite part of these videos is how you show yourself using your hands when cooking. Not like in a fetish way, but in a "yeah you'll have to do this too" kinda way.
I saw a video about if it's possible to overknead a bread by hand. It took over one hour to do so. I don't know how true is that, but it seems really trusty
Got this going with some cotija rolled in. It smells out of this world
You should do a video for cheesy bread in the swirled style with cheese on top!
Adding wash egg to the swirl bread helps lessen the gaps between layers...so does powder sugar but that changes the taste
I stabbed mine about 6 times alway to the center with a knife which helped maybe released some steam or something.
@@strikenryken lol I will stick to the egg wash but if I ever need to stab something (which sometimes I do) I’ll maybe give it a try
10:07 - First of all, I love this video! Thanks. Why didn't you incorporate all these savory ingredients into the bread dough for the bagel bread?
Like your videos. Tried your ratios today after a thunderstorm and was shocked how much more flour was needed due to the ambient humidity. Perhaps an issue overlooked on purpose to keep things simple as possible.
Does rolling the dough tighter prevent the gaping holes in the middle of the bread (I'm not talking about normal crumb formation, but rather a gap created during the last rise in the pan that runs parallel to how one rolls up the dough)?
Recommend using a serrated knife for slicing bread. Electric carving knife is the best for clean, uniform slices.
I Add baking powder to mine and lean towards a longer ferment instead of baking it the moment its ready. You only get half the action of the baking powder but the difference is very noticeable. it turns out very similar to wonder bread.
Congrats. I love your channel. Great info. Please help me select the proper flour for each baking dish. In my country flour doesn't show gluten percentage.
It's the protein figure. Are you able to look up on the manufacturers website for the info?
I’d like to try garlic rosemary. How would you treat the fresh garlic (at what point would you add the fresh garlic). Thanks for sharing your know how!
I would recommend adding the garlic and rosemary before you add the dough to the loaf pan, as these ingredients can slow the yeast down! Hope this helps!
First off, thank you. Thorough video. When using a mixer, how long should the dough be kneaded? I use my hands, but I recently started using a mixer, but a professional "time" will be appreciated.
I’m not sure! I think once it passes the gluten window test.
How would you recomend storing the bread? Or what is the most effective way to store it if someone knows
Hey Ethan (or anyone else), do you have advice for scoring loaves? I like the look of scored loaves, but sometimes when I score the loaf it collapses. When and how do you score?
If you leave a "crack" of that cinnamon mixture ie you dont spread it all over, the bread would probably hold together better (or make lines) so the bread has something to attach to.
Hi Ethan... Any reason you didn't double the butter when you made 2 loaves?
Thank you for the video. Have you done potato bread? I've been cooking for a long time, but I've only been baking for less than a year. I religiously eat potato bread for sandwiches rather than white bread.
Make me make my first loaf thank you!
Hi Ethan, this recipe is amazing! Quick question, what is the best way to store this bread to maintain the soft texture and not let it dry out ?
I made this bread a couple days ago, I've just been keeping it in a air tight sealed zip lock bag and it seems to work just fine :) let me know if you come up with something different
I use my food processor with the serrated blade to mix my dough. 30-second mix, rest for 15 minutes, and then a 1-minute mix. Beats my stand mixer or hand kneading every time and produces the best product.
What processor do you use?
@@DavidJohnson-we1ic Cuisinart SFP-13 Elemental 13-Cup
Nice. Thanks on the tip. Getting tired of hand kneading all the time.
I basically do the same. Does a great job without all the kneading. You just have to make sure not to exceed the capacity of your food processor. Best for one loaf at a time.
Is there a way to make the dough ahead of time and freeze and bake until needed? I only ask because while this is cool, it is impractical if you're short on time or only do meal prep on sundays.
Any suggestions if I want to use whole wheat flour? Should I replace half the flour with whole wheat? Do I have to increase the liquid?
@ethancheblowski Does adding flour during the kneading process yield better gluten development?
Store doesn't open for a few more hours, but I really wanna make bread for the morning, could foil or something else be a good substitute for plastic cling wrap?
Great video! I made this last night and it came out perfect! The only thing I noticed was the fact that there are nearly 2,000 calories in this loaf. Being a short loaf, I think I will get less than 20 slices out of it. If I assume 20 slices, it's about 90-100 calories *per slice*. Is there any good way to reduce the calories? My favorite store bread is less than half that.
Cut them thinner?