Tried this bread this morning. Only mixed 1/4 of each ingredient. It had the texture of a sourdough loaf. Very tasty. Thanks for sharing the recipe. Be Blessed & Be Well.!!!
Luke warm water 3 cups. All purpose flour 6 1/2 Cups. Salt 1 1/2 tbsp. Active dry yeast 2 tbsp. 1st proofing 2 hours. 2 nd proofing 40 minutes. Bake at 425 F.
This bread is delicious. I have made this recipe for years now. For a good sourdough flavor, allow the dough to sit in the fridge for at least 3 days. This brings out a delicious tang in the recipe & it cooks up perfectly. I use it for Baggetts, pizza dough, pigs in a blanket with our fresh farm brats, even individual rolls.. There are many ways to cook this. It is definitely a go to recipe....
Warning for Australians!! Our tablespoon is 20 ml compared to 15ml tablespoon for America, UK and NZ. I tried this twice and it had an awful yeasty taste until I twigged and put way less yeast in and it finally worked 😊
I finally made this 5-minute bread dough and WOW! I made it in a gallon ice cream bucket. It was puffing out of the top after an hour. I thumped the bucket on the counter to deflate it a bit so I could attach the lid, and into the fridge it went. The next afternoon I grabbed out about half of it, roughly shaped it into a loaf and baked it in a loaf pan. This was the most delicious, soft, and chewy bread I have ever made. My husband loved it. Next batch will be half whole wheat. If I can master this, I will never have to buy bread again!
I have made this twice...once as white just to learn the process (delicious) once as whole wheat ( amazingly delicious 😋) today I'm trying it as rye (😁 can't wait) Thanks for this recipe. It works just like you taught. I bake some rolls...put some in the fridge and have hot bread all week!!! I used the whole wheat dough as a pizza crust and had the best deep dish pizza!!! 😋 Thanks Carolyn
Great video, my nan used to bake her own bread every week right up until she died at 93, she was a great old school cook and actually my grandad on my dad's side(her husband) was actually able to cook aswell which was quite unusual for men of his age. He was multi talented could turn his hand to ANYTHING having grown up in poverty in London as both sets of Grandparents did, early 1900s, they literally had to just survive back then and some of them didn't.. both before and after both wars. Anyhow this reminds me of when I was a kid going around their house seeing her cutting the fresh bread. I also saw her do something I've never seen anyone else do, she used to stand the loaf on its end, butter it and then slice the slice off the top.. I always found that funny as never seen anyone do that before or since. Guess it makes sense you have the stability of the loaf when you butter it and then just cut the slice so it doesn't tear the bread... Anyhow cheers from London England just subscribed love the clear video and your presentation just great. 👍❤️💪😎🏴🙏
This has become my new binge watch channel. I am amazed at how resourceful and multi-talented you are. Your channel is full of brilliant ideas and you have such a clear and pleasant way of explaining everything. It's brilliant. Thank you so much for this.
I made this today and it was superb! Used 4.5 cups all purpose flour and 2 cups whole wheat flour. Amazing texture and my teenage son and husband loved it slathered with butter. Thank you for such an easy recipe! Can't wait to bake a loaf for my in-laws.
This is great if you have the need for multiple loaves of break per week (and the fridge space to store the container). I do something similar about once a week, or every other week, but my recipe is about a third of this. Another difference is that I mix up my dough in the evening, let it sit on the counter, covered, overnight. Place the dutch oven in the oven and set the timer to come on about an hour before I want breakfast. I wake up, put the dough in the hot dutch oven, and by the time I finish making coffee and bacon and whatever else, I have hot bread to go with my breakfast.
@@Silverstreamhomecrafts You can always get an "egg timer" as they are called. Place your dutch oven in the oven and then set your timer (all the way around is an hour). This might be a very good idea for myself and my husband as we go through bread about every other day almost. We have an enamel coated cast iron dutch oven which would be great!
I do no knead bread all the time :) This would be perfect , except for tiny fridge...no room. I use counter top, overnight method. I can see how much easier this is for families. Nothing better than fresh baked bread !
I thought the same thing. I barely have enough space for what's in there now. You could probably divide the recipe down to a more manageable size that will fit while still giving you a few loafs. I can't wait to try this myself
I made this recipe this last Sunday. I just made my second loaf from my batch made on Sunday and it's just as good as the first. I will defnitely be keeping this going on a weekly basis. It's a game changer for quick and easy bread making throughout the week.
@@catherineanderson3393 never throw out some home made dough. The longer it worked the better for digestion. In Italy it is a family habit to always keep some old dough in the fridge. Good if it is some weeks old already. They put a cloth around a piece the size of an orange and put around strings so it cannot get bigger. Just kneed it in with the new ingredients from today. Put the next orange size dough back into the cloth for next time. This mix of old and new takes pizza and bread to another level.
@@doroparker1702 Essentially the ball size becomes the starter right? Can you technically keep this going indefinitely, even without removing a ball size each time. Just keep a large batch in the fridge, as you remove the needed amount for each loaf, you replenish that amount in fresh flour & water, creating a never ending cycle of ready bread dough. Can either replenish the flour/water as you make bread each time or do it once a week or every few loafs. Instead of keeping started separately & adding into the dough, the whole thing acts as started & bread dough, from which you take the needed dough & replace it with fresh flour/water. Would this work & does this keep the nutrients intact if using whole wheat flour?
We’ve been making sourdough for almost three years now… making your own bread is amazing. It tastes so much better than any store bought crap that’s made with an endless list of ingredients. My bread has flour, water, salt.
@@core3673 just google sourdough on youtube. There is hundreds of videos. Try the German recipes, too. Sauerteig - sourdough Mehl - flour Hefe - yeast Salz - salt Some people make their own yeast. Put three dates in water for some days until it is bubbly water. There you go. Homemade yeast. Pandemic grew so many bread channels on youtube, just try something new.
@@core3673 To make sourdough started just mix 50/50 by weight flour & water, leave it 24 hours outside for natural yeast to habitats in it. Add it to your dough but always leave a tablespoon in the fridge to make more of the starter.
@@aw3271 Cold slows down the process, hence why we store it in the fridge where the bacteria kind of goes to sleep. The colder it is, the longer it takes, where at freezing it almost completely suspended. To start the process it needs to be some what warm but may take a few days.
OMG! I just made the first loaf and boy is it good. I don't know how to make bread but this recipe was soooo easy. I am so surprised at how good it tastes. I put some melted butter on top before baking. The crust is so beautifully crunchy. Thank you for teaching me how to make this bread!
@@ishady27 I’d have to ask my wife... but yes, I believe you would need to substitute the flour for a different ingredient. For some reason I think it may have something to do with either Almond or coconut. But without looking, I have no idea. LOL
This is exactly like the recipe invented by Jeff Herztberg in his book “Bread in Five Minutes”. He has five excellent books based on the master recipe! Excellent bread by the way.
Oh my God! Baked this for the first time after thinking about it for a long time (because of the big container i didn’t know i had), just tasted it. It is so so so good….. thank you Carolyn! You make life beautiful again!
Wow, your family is so lucky to have you! I'm just at the beginning of this old school journey. Learning to can and using cast iron skillets for now! But I love learning all these wonderful skills!
There was a discrepancy between the amount of dough & the size of the container is all. She probably fits 7 loaves worth of dough in that container, but wanted to keep the video simple. I appreciate this woman! Peace. ; )
Great video! Thank you! What a great idea- I make bread regularly, but didn't realise that you could keep the dough in the refrigerator for so long. I use about 70% strong white bread flour mixed with about 30% country grain flour- it gives me a perfect mix for my taste.
@@BS-j1965 I don't know if you're still around and need an answer for this stuff, but look up the King Arthur Baking website. They sell their own mixes and flours but they also have a really great blog for baking tips, as well as a baking hotline if you had a recipe fail. Really useful stuff, I'd recommend them for sure 👍
I made this this weekend. Very good rise in the bin. I had a 6 1/2 qt bin which was sufficient for the rise. I used a good sized piece and made 5 rolls. My husband thought it was amazing. I brushed melted butter over the top as soon as they were removed from the oven. Took about 13 minutes in the toaster oven. Will try a different recipe from this dough tonight. Thanks
Thank you for sharing your knowledge with us. I know making videos is not as easy as we make them look. There is a lot going on behind the scenes. Thank you again, you are very appreciated! God Bless
You are amazing and an inspiration to me, my screen name may be freddie but I am a female and I admire so much all you do in the kitchen and especially that you are raising that many children! You are amazing, and I am grateful to be able to learn from you. Thanks for all you do. You are a beautiful model of wife and mother.
I just found your channel yesterday. I don't even eat bread (I have celiac) but I think this just made you my new favorite channel. If all your tips are this easy, then I'm going to have to watch everything.
I recently found your videos and I am SO thankful! I'm excited to try this recipe. Thank you for all you are doing and may the Lord bless your crops, your livestock, your kneeding bowl and everything else you and your family put your hands to.
My dad grew up eating fresh baked bread that his mom ( my grandma) would bake everyday. I’ve always wondered how she managed this, how well she organized her time. Raising eight kids, and farm animals is no easy feat. Now I finally learned how she must have did this. Thank you for sharing this video, your teaching style is easy to follow. Will definitely try this recipe but divided by half. This recipe will work for pizza & calzones too. Yums!
I would suggest your grandma actually made it the hard way !! I made bread for the family every day from 8 years of age and it was kneaded by hand until my mother was happy !! I certainly appreciate this style of cooking and the taste is on pare !!
I just mixed up a batch! So excited to get some in the oven and see how it goes! Will definitely try the rolls and garlic parm rolls from the other video too!
@@irinakarlstein The only thing that will happen is it will take on a mild sourdough flavor. If you don't like that then yes it's better to finish it off before that happens. But if that's something you don't mind in a loaf or two, then you can leave it in the fridge.
Trying this recipe now. Baked the first loaf and have some in the fridge. I found it to be a little bit too salty. So I would do 1 Tbsp salt instead of 1.5 next time. Also I would take out the dough must sooner than 40 min before baking. I found it did not rise much in that time and was still cold from the fridge. So maybe 2 hours before baking minimum. Otherwise, the bread turned out delicious. Thank you!
Thank you so much for sharing your wonderful skills and gifts!! I made this dough today and whipped up some of the Jam Rolls from your 5 Ideas video for this dough! I wanted to bake off something to test the dough and oh my goodness - so delicious!!! This is a great habit to start ❤..
Love this bread!!!!! I cannot believe how easy it is to make. Here's a picture of my second loaf. The first one disappeared before I could take a picture. Sorry cannot upload, but the bread is delicios
Thanks for the great idea! I've made artisan bread like this before, but always from scratch, which, YES, takes a bit of extra time. Now I can spend more time in the tractor working and still look forward to having homemade bread (and enjoying that great fresh-bread smell from the oven) in quick-time.
@@missyandromeda I'm rather old and have an achy back like most old timers do. Warm bath? Never! Super hot water is what I use every day to relieve my achy back. But I'll remember to use lukewarm water next time I bake some bread. :)
I do this for years. Very convenient. You can make a lot more of this dough, like pizza. Or as you take the portion out, knead it with rye flour, bit more water and some bread seasoning to get something we call here in Germany "Bauernbrot" ("Farmers bread").
@@iamcharlottefaith I think yes, give it a try. Spelt flour does need a bit more water and the dough will be quite more sticky, since spelt flour has more gluten. More gluten means also, that the dough will hold the gases from the yeast better, so the final bread becomes more fluffy, if everything goes right.
I love this channel even though I find myself single again. There are lots of great ideas and family time. Reflections of my youth take me back to 2nd grade that made me wonder why we ever cooked (and killed) food. Why not eat food when it is alive...at harvest time? Nevertheless, fermenting is my preference for food preservation. Incorporating live food with medicinal properties of various plants (like okra, cabbage, etc.) is affirmation that synthetic additives (including pharmaceuticals) are not for the living despite having worked in pharmaceutical manufacturing for nearly 15 years. One of my former employers produced an IV solution for Oncological patients, who had a tendency to develop type II diabetes. The solution was a Chromium solution. I found out that Collards is very high in Chromium and even lowered my A1C. Green leafy vegetables and raw vegetables in general are mood stabilizers. The blessings of the living just keep on giving. I plan to start my own garden this year and hope to incorporate a lot of the planting practices on your channel. I pray many blessings for your ministry and your family.
These simple breads are all over the internet. Makes decent bread, but pretty flat tasting, and "watery" when it breaks down in your mouth. Instead of just all water, I use half plain yogurt and half water, plus a handful of grated parmesan or a tablespoon or two of tomato paste to give it some life.
Very cool! I'm going to make some for my hubby. I can no longer eat wheat & my husband has been eating only store-bought bread since my diagnosis. (Or, suffering through my GF bread. 😄) I recently decided that I still want to make homemade bread for him (also so I don't forget how!) & bought some bread flour and yeast. Your timing couldn't have been better for me. Thanks!
Do check out Spelt flour from Berlin Bakery in USA and Einkorn flour. You may prefer texture with an egg, may prefer rise with a tablespoon of baking powder added to the ingredients listed.
Thank you very much for this! I was wondering and looking through your blog and wondered if you have a meal plan that you use and could post. We just had two new children enter our family and we now have a total of 11! I'm a little overwhelmed with all the cooking and think meal planning May help me if I can stick to it! Lol! I just love to cook and to be inspired by what's in the fridge and how I'm feeling that night. But, life is busy and I need the help and the simplicity. Do you have one? We make everything from scratch including homemade broth lots of soups in this and that. But need something consistent to turn to. Thanks in advance!
Dear Carole. I discovered your channel a few weeks ago. I have learnt alot of baking skills. I am wrong to say I appreciate what you doing sharing these skills. My question regarding this recipe is, can I use whole wheat flour alone without any all purpose flour? Thank you.
Hi Carolyn, I've been trying to sign up for you newspaper but after I put in my email and hit submit it goes to a 404 page saying it no longer available. I love watching your videos as it helps me to teach my children that we can live a healthier lives by doing it ourselves and teaching them how to can and make butter & bread themselves, it's also showing my grandchildren how much fun we have as a family doing this. It's why I was hoping to get the newsletter. Thank you for taking the time out of your busy day to teach my a losing art.
My refrigerator is actually like a Dr Who tardis time machine. Every now and then I throw out stuff (usually half used condiment type jars) that have been in it longer than I've had the fridge. I have seriously NO IDEA who even wanted them enough to buy them. I don't know where they come from. I don't eat them. Never have. Totally blaming everyone else on the planet for putting their weird condiments into my fridge doors/bottom shelves (and always way past best before date). The only jar I own up to is the mustard pickles.
It took me awhile to get to this point, but my fridges (2) look similar. They have more stuff in it than hers, but it's definitely uncluttered. So much easier to clean.
This is such a great idea! I've done this with Red Lobster cheddar biscuits. I just grab a large portion out of the main batch in my fridge and put it into a separate bowl adding in the cheese prior to each bake. Here's the recipe: 🦞Red Lobster Cheddar Biscuits 🦞 (makes 6, simply double up all the ingredients aside from the cheese, add before each bake) Preheat oven to 450F/240C 2 cups/240g plain flour 1 tbsp sugar 1 tbsp baking powder 1 tbsp of garlic powder or add as much garlic puree as you like 1 cup/240 g of buttermilk. ***I actually now PREFER to just buy whole milk and add in 2 or 3 capfuls of vinegar. I thought anyone who said to do this would has gross bread before trying it but it's actually nicer once baked with parmasean, strong cheddar, and Leicester cheese. The curdled milk will look horrible but it's what you want. 1/2 cup/113g SALTED melted butter, pulse 30 seconds until melted or melt over pan, do not brown 1 1/2 cup/170g of finely grated cheddar cheese. Combine dry ingredients first before adding in the wet ingredients. You can season these how you like additionally with cayenne and white pepper, black pepper. Topping, no need to be precise here. -Melt as much salted butter as you like. 1/2 tbsp of garlic powder 1/2 tbsp finely chopped parsley Baking 450F/230C 10-15 minutes or until tops are dry and browned. Brush on topping and enjoy!
If you want to sell your house quickly, have fresh bread made about half an hour before a viewing. (but don't be obvious about it; put the bread and makings away before folk arrive). Another trick is to put a drop or two, here and there throughout your house, of Strawberry scented oil. Again, be subtle.
Carolyn: Love your cooking tips and recipes. In regards to this artisan bread does it need to double in volume before placing it in the Dutch oven? Blessings from Orofino, ID
I would say yes. I live in a cold state and sometimes things take a lot longer to rise. When I’ve just one by the time and not the volume the bread has come out dense and a disaster. Good luck.
Just done it. 1/3 wholemeal and the rest white. SCRUMPTIOUS. tomorrow I am going to make focaccia with some of the dough. Only I would put a little less salt next time. Thank you
Thank you for giving the amounts/quantity of the ingredients on the video, I clicked the link for it written & while it listed the ingredients, there were no measurements…love the videos, I’m looking forward to following your time saving instructions.
Well if you take out the first lump to make your first loaf, the rest is not that big. I have transferred it into a smaller box with lid. The bread is amazing and hardly any effort at all
I love this recipe. Makes great herbed flatbread and pitas. I’m wondering if you have tried making it with home ground flour? Would it soak up too much moisture?
Tried this bread this morning. Only mixed 1/4 of each ingredient. It had the texture of a sourdough loaf. Very tasty. Thanks for sharing the recipe. Be Blessed & Be Well.!!!
I was wondering what to do if I do not have enough flour. Thank you for sharing this. GBU!
Luke warm water 3 cups. All purpose flour 6 1/2 Cups. Salt 1 1/2 tbsp. Active dry yeast 2 tbsp. 1st proofing 2 hours. 2 nd proofing 40 minutes. Bake at 425 F.
This bread is delicious. I have made this recipe for years now. For a good sourdough flavor, allow the dough to sit in the fridge for at least 3 days. This brings out a delicious tang in the recipe & it cooks up perfectly. I use it for Baggetts, pizza dough, pigs in a blanket with our fresh farm brats, even individual rolls.. There are many ways to cook this. It is definitely a go to recipe....
Sounds great!
Oh, pigs in a blanket! Yum!
Warning for Australians!! Our tablespoon is 20 ml compared to 15ml tablespoon for America, UK and NZ. I tried this twice and it had an awful yeasty taste until I twigged and put way less yeast in and it finally worked 😊
Not even a tablespoon is safe from unit conversion.
Cheers mate.
*_UNIT CONVERSIONS MATTER_*
Yep! I much prefer going by grams in all my baking. Less room for error 😊
@@xoAmyTaylor i wish all recipes included the grams. So much easier and less messy too
I finally made this 5-minute bread dough and WOW! I made it in a gallon ice cream bucket. It was puffing out of the top after an hour. I thumped the bucket on the counter to deflate it a bit so I could attach the lid, and into the fridge it went. The next afternoon I grabbed out about half of it, roughly shaped it into a loaf and baked it in a loaf pan. This was the most delicious, soft, and chewy bread I have ever made. My husband loved it. Next batch will be half whole wheat. If I can master this, I will never have to buy bread again!
I have made this twice...once as white just to learn the process (delicious) once as whole wheat ( amazingly delicious 😋) today I'm trying it as rye (😁 can't wait) Thanks for this recipe. It works just like you taught. I bake some rolls...put some in the fridge and have hot bread all week!!! I used the whole wheat dough as a pizza crust and had the best deep dish pizza!!! 😋 Thanks Carolyn
Oh rye!! heart be still...love rye bread - great suggestion
Great video, my nan used to bake her own bread every week right up until she died at 93, she was a great old school cook and actually my grandad on my dad's side(her husband) was actually able to cook aswell which was quite unusual for men of his age. He was multi talented could turn his hand to ANYTHING having grown up in poverty in London as both sets of Grandparents did, early 1900s, they literally had to just survive back then and some of them didn't.. both before and after both wars.
Anyhow this reminds me of when I was a kid going around their house seeing her cutting the fresh bread.
I also saw her do something I've never seen anyone else do, she used to stand the loaf on its end, butter it and then slice the slice off the top.. I always found that funny as never seen anyone do that before or since. Guess it makes sense you have the stability of the loaf when you butter it and then just cut the slice so it doesn't tear the bread...
Anyhow cheers from London England just subscribed love the clear video and your presentation just great. 👍❤️💪😎🏴🙏
My grandfather knew how to cook very well too. I think he was from the same generation or maybe a little older. He was born in 1906.
fantastic story would love to hear more partic about day to day lifestyle from that era - thank you.
I was raised in UK, my dad always buttered the bakery bread, then cut it. I think us kids were too heavy handed with the butter!
This has become my new binge watch channel.
I am amazed at how resourceful and multi-talented you are.
Your channel is full of brilliant ideas and you have such a clear and pleasant way of explaining everything.
It's brilliant.
Thank you so much for this.
Thank you so much 😊
I made this today and it was superb! Used 4.5 cups all purpose flour and 2 cups whole wheat flour. Amazing texture and my teenage son and husband loved it slathered with butter. Thank you for such an easy recipe! Can't wait to bake a loaf for my in-laws.
This is similar to a French bouille. No kneading, simple, straight forward country style bread. Just love this approach. It's relaxing and stress free
This is great if you have the need for multiple loaves of break per week (and the fridge space to store the container). I do something similar about once a week, or every other week, but my recipe is about a third of this. Another difference is that I mix up my dough in the evening, let it sit on the counter, covered, overnight. Place the dutch oven in the oven and set the timer to come on about an hour before I want breakfast. I wake up, put the dough in the hot dutch oven, and by the time I finish making coffee and bacon and whatever else, I have hot bread to go with my breakfast.
Genius, wishing my oven had a timer like that now
Thank you!
@@Silverstreamhomecrafts How about a bread maker, just dump the ingredients in the night before, set the timer and done.
Brilliant
@@Silverstreamhomecrafts You can always get an "egg timer" as they are called. Place your dutch oven in the oven and then set your timer (all the way around is an hour). This might be a very good idea for myself and my husband as we go through bread about every other day almost. We have an enamel coated cast iron dutch oven which would be great!
Great method. One note: warm water at the beginning should be 105F-110F.
I shoot for high 90s and never have issues.
I do no knead bread all the time :) This would be perfect , except for tiny fridge...no room. I use counter top, overnight method. I can see how much easier this is for families. Nothing better than fresh baked bread !
I thought the same thing. I barely have enough space for what's in there now. You could probably divide the recipe down to a more manageable size that will fit while still giving you a few loafs. I can't wait to try this myself
I noticed that her fridge container did not fill...so a smaller container should work...right?
I made this recipe this last Sunday. I just made my second loaf from my batch made on Sunday and it's just as good as the first. I will defnitely be keeping this going on a weekly basis. It's a game changer for quick and easy bread making throughout the week.
are you specifically using the doch oven pot or can it be just on a pan in the over
Does this last for seven days? Do you throw out what you do not use after that and then start over?
@@catherineanderson3393 never throw out some home made dough. The longer it worked the better for digestion.
In Italy it is a family habit to always keep some old dough in the fridge. Good if it is some weeks old already. They put a cloth around a piece the size of an orange and put around strings so it cannot get bigger.
Just kneed it in with the new ingredients from today. Put the next orange size dough back into the cloth for next time.
This mix of old and new takes pizza and bread to another level.
@@doroparker1702 that is an awesome tip! I am going to have to try that. Thank you.
@@doroparker1702 Essentially the ball size becomes the starter right? Can you technically keep this going indefinitely, even without removing a ball size each time. Just keep a large batch in the fridge, as you remove the needed amount for each loaf, you replenish that amount in fresh flour & water, creating a never ending cycle of ready bread dough. Can either replenish the flour/water as you make bread each time or do it once a week or every few loafs. Instead of keeping started separately & adding into the dough, the whole thing acts as started & bread dough, from which you take the needed dough & replace it with fresh flour/water. Would this work & does this keep the nutrients intact if using whole wheat flour?
We’ve been making sourdough for almost three years now… making your own bread is amazing. It tastes so much better than any store bought crap that’s made with an endless list of ingredients. My bread has flour, water, salt.
Earth Mamma,
Can you explain how to modify this procedure for sourdough?
Thanks!
@@core3673 just google sourdough on youtube.
There is hundreds of videos.
Try the German recipes, too.
Sauerteig - sourdough
Mehl - flour
Hefe - yeast
Salz - salt
Some people make their own yeast. Put three dates in water for some days until it is bubbly water. There you go. Homemade yeast.
Pandemic grew so many bread channels on youtube, just try something new.
@@core3673 To make sourdough started just mix 50/50 by weight flour & water, leave it 24 hours outside for natural yeast to habitats in it. Add it to your dough but always leave a tablespoon in the fridge to make more of the starter.
@@YaH_Gives_Wisdom Does this natural gisting process work in negative sub zero temperatures or does it need to be a warm time of the year?
@@aw3271 Cold slows down the process, hence why we store it in the fridge where the bacteria kind of goes to sleep. The colder it is, the longer it takes, where at freezing it almost completely suspended. To start the process it needs to be some what warm but may take a few days.
After watching your video, I made my first bread, thank you and God bless you!!!!!
Wonderful!
OMG! I just made the first loaf and boy is it good. I don't know how to make bread but this recipe was soooo easy. I am so surprised at how good it tastes. I put some melted butter on top before baking. The crust is so beautifully crunchy. Thank you for teaching me how to make this bread!
I'm so glad you are now empowered to make your own delicious bread. Bread really can be about as simple or complicated as you want to make it. 😉
Made this! this week me and my husband can't stop eating it. Homemade butter from the Amish makes it even better.
My wife thought it would be a great idea for us to switch to a Keto diet... here I am torturing myself watching your bread video. LOL
Haha me too
Same
Can you make keto bread? I wonder
@@ishady27 I’d have to ask my wife... but yes, I believe you would need to substitute the flour for a different ingredient. For some reason I think it may have something to do with either Almond or coconut. But without looking, I have no idea. LOL
@@CelticRootsFarm I tried some keto bread at a hotel it's yukky lol
I made it with a mix of gluten-free flour. Perfect and healthy! Thank you so much for your recipe! It was delicious!
This is exactly like the recipe invented by Jeff Herztberg in his book “Bread in Five Minutes”. He has five excellent books based on the master recipe! Excellent bread by the way.
Thank you for this reference. I just bought this book online.
She didn't say where she found it. So
I thought Dick Logue invented no knead bread? Who knows who really invented this way of making bread.
@@Sy-ru6ez I know. But I’m dividing the recipe. I like this way of making my bread.
Nurse
Oh my God! Baked this for the first time after thinking about it for a long time (because of the big container i didn’t know i had), just tasted it. It is so so so good….. thank you Carolyn! You make life beautiful again!
Wow, your family is so lucky to have you! I'm just at the beginning of this old school journey. Learning to can and using cast iron skillets for now! But I love learning all these wonderful skills!
There was a discrepancy between the amount of dough & the size of the container is all. She probably fits 7 loaves worth of dough in that container, but wanted to keep the video simple. I appreciate this woman! Peace. ; )
I bake fresh bread every two days now. Very easy. I’m happy to know this method. 😃 Thank you for this video.
I am making this for the first time today. I am looking forward to having fresh bread throughout the week!
We always add two tablespoons of honey per three cups of flour.
For a darker loaf use pure molasses.
@End Times Are upon us molasses has some iron. It is much more healthy than sugar.
One of the reasons I love your videos there very honest genuine down-to-earth heartfelt sincere
Great video! Thank you! What a great idea- I make bread regularly, but didn't realise that you could keep the dough in the refrigerator for so long. I use about 70% strong white bread flour mixed with about 30% country grain flour- it gives me a perfect mix for my taste.
What brand and where do you find the “strong flour and the country grain flours” I’ve never heard of this but then again I’m new to baking bread🥺
@@BS-j1965 I don't know if you're still around and need an answer for this stuff, but look up the King Arthur Baking website. They sell their own mixes and flours but they also have a really great blog for baking tips, as well as a baking hotline if you had a recipe fail. Really useful stuff, I'd recommend them for sure 👍
I made this this weekend. Very good rise in the bin. I had a 6 1/2 qt bin which was sufficient for the rise. I used a good sized piece and made 5 rolls. My husband thought it was amazing. I brushed melted butter over the top as soon as they were removed from the oven. Took about 13 minutes in the toaster oven. Will try a different recipe from this dough tonight. Thanks
I love the vibes that your kitchen is giving to me.
Thank you for sharing your knowledge with us. I know making videos is not as easy as we make them look. There is a lot going on behind the scenes. Thank you again, you are very appreciated! God Bless
You are amazing and an inspiration to me, my screen name may be freddie but I am a female and I admire so much all you do in the kitchen and especially that you are raising that many children! You are amazing, and I am grateful to be able to learn from you. Thanks for all you do. You are a beautiful model of wife and mother.
What a nice thing to say! :) Nice to see people inspired
I just found your channel yesterday. I don't even eat bread (I have celiac) but I think this just made you my new favorite channel. If all your tips are this easy, then I'm going to have to watch everything.
I recently found your videos and I am SO thankful! I'm excited to try this recipe. Thank you for all you are doing and may the Lord bless your crops, your livestock, your kneeding bowl and everything else you and your family put your hands to.
Very detailed Specific Instructions unlike most recipes good job!!
My dad grew up eating fresh baked bread that his mom ( my grandma) would bake everyday. I’ve always wondered how she managed this, how well she organized her time. Raising eight kids, and farm animals is no easy feat. Now I finally learned how she must have did this. Thank you for sharing this video, your teaching style is easy to follow. Will definitely try this recipe but divided by half. This recipe will work for pizza & calzones too. Yums!
I would suggest your grandma actually made it the hard way !! I made bread for the family every day from 8 years of age and it was kneaded by hand until my mother was happy !! I certainly appreciate this style of cooking and the taste is on pare !!
Now that’s an organized kitchen, great job
thanks, great tip! never thought about it. done it for a week now. me and my husband share the baking. lovely 😊
I just mixed up a batch! So excited to get some in the oven and see how it goes! Will definitely try the rolls and garlic parm rolls from the other video too!
Add vinegar to dough in fridge. It makes the wheat flour more easily digestible. It predigests it. 1-2 tablespoons of vinegar
So when we’re mixing up the ingredients for the bread, we would then add 2 tablespoons of vinegar before putting it in the fridge?
The yeast makes it better digestible day after day. But yes, on the first 2-3 days I would make just small breads as supplements.
OMG your family is so precious. Love your vids and looking forward to more ideas.
I bet the flavor just gets better all week as it sits in the fridge! This looks amazing
Noooo you don't want to let bread sit all week...you really want to finish it sooner than later.
@@irinakarlstein The only thing that will happen is it will take on a mild sourdough flavor. If you don't like that then yes it's better to finish it off before that happens. But if that's something you don't mind in a loaf or two, then you can leave it in the fridge.
I make pretty loaves of bread but it's usually not very flavorful. This recipe knocked it out of the park!!!!! My new fave!
Trying this recipe now. Baked the first loaf and have some in the fridge. I found it to be a little bit too salty. So I would do 1 Tbsp salt instead of 1.5 next time. Also I would take out the dough must sooner than 40 min before baking. I found it did not rise much in that time and was still cold from the fridge. So maybe 2 hours before baking minimum. Otherwise, the bread turned out delicious. Thank you!
Love it thanks. Who in the world would give a thumbs down on this? Must be people living miserable lives.
Thanks so much for this recipe! I love using a Danish whisk when making bread or pizza dough. Works great!
Thank you so much for sharing your wonderful skills and gifts!! I made this dough today and whipped up some of the Jam Rolls from your 5 Ideas video for this dough! I wanted to bake off something to test the dough and oh my goodness - so delicious!!! This is a great habit to start ❤..
Sounds great!
As always, you are brilliant at family and home economics! This is genius!
Love this bread!!!!! I cannot believe how easy it is to make.
Here's a picture of my second loaf. The first one disappeared before I could take a picture. Sorry cannot upload, but the bread is delicios
I'm excited to try this. Having extra dough on hand makes the process so much easier and efficient. Thank you!
Thanks for the great idea! I've made artisan bread like this before, but always from scratch, which, YES, takes a bit of extra time. Now I can spend more time in the tractor working and still look forward to having homemade bread (and enjoying that great fresh-bread smell from the oven) in quick-time.
Thank you Carolyn for all your knowledge you share with us! 😘
So excited to try with with whole wheat flour! Maybe spelt, einkorn, rye..
I take my baths, warm enough to cook lobster in it...
Lmbo I said the same!
Totally! I did wonder at that haha
🤣🤣🤣 I was like, "who takes a lukewarm bath??"
@@missyandromeda
I'm rather old and have an achy back like most old timers do. Warm bath? Never! Super hot water is what I use every day to relieve my achy back.
But I'll remember to use lukewarm water next time I bake some bread. :)
😂😂😂
I’ve always wanted to make fresh bread everyday, but it was too much work and planning ahead.
This I can do!!!! Thank you!!!!!
This looks so good, and easy enough to do on even a busy day. Thanks
It really is!
You’re an excellent teacher. Thank you for the video!
I do this for years. Very convenient.
You can make a lot more of this dough, like pizza. Or as you take the portion out, knead it with rye flour, bit more water and some bread seasoning to get something we call here in Germany "Bauernbrot" ("Farmers bread").
Can you use spelt flour?
@@iamcharlottefaith I think yes, give it a try. Spelt flour does need a bit more water and the dough will be quite more sticky, since spelt flour has more gluten. More gluten means also, that the dough will hold the gases from the yeast better, so the final bread becomes more fluffy, if everything goes right.
@@Helli__ Thank you so much Helli!
@@iamcharlottefaith You're welcome!
Love this method . Been doing this for maybe 10 yrs? Very easy. God bless.
How many packets of active dry yeast do you use? I’m still learning bread making. 😀
Ok, I’m giving this a try! Crossing my fingers and doing my best. Thanks Carolyn 😊
I love this channel even though I find myself single again. There are lots of great ideas and family time. Reflections of my youth take me back to 2nd grade that made me wonder why we ever cooked (and killed) food. Why not eat food when it is alive...at harvest time? Nevertheless, fermenting is my preference for food preservation. Incorporating live food with medicinal properties of various plants (like okra, cabbage, etc.) is affirmation that synthetic additives (including pharmaceuticals) are not for the living despite having worked in pharmaceutical manufacturing for nearly 15 years.
One of my former employers produced an IV solution for Oncological patients, who had a tendency to develop type II diabetes. The solution was a Chromium solution. I found out that Collards is very high in Chromium and even lowered my A1C. Green leafy vegetables and raw vegetables in general are mood stabilizers. The blessings of the living just keep on giving.
I plan to start my own garden this year and hope to incorporate a lot of the planting practices on your channel. I pray many blessings for your ministry and your family.
I am soooo happy that I have bought your bread making course!
Me, too. Because of her course, I bake bread regularly and my husband says it's shear heaven; he loves it so much.
So many negative ppl commenting. And I didn’t see a hair at 3:38. Y’all just causing trouble!
Carolyn, Thanks so much for your videos!
These simple breads are all over the internet. Makes decent bread, but pretty flat tasting, and "watery" when it breaks down in your mouth. Instead of just all water, I use half plain yogurt and half water, plus a handful of grated parmesan or a tablespoon or two of tomato paste to give it some life.
That sounds wonderful!
I didn't know about tomato paste, thank you!
Fried ognions and/or olives are tasty as well.
Thank you. That bread is flat & tasteless
Thank you
Real video by a real quality young mother and wife with tons of character.
Complainers: Have you made any artistan bread?? It is not easy.
I got so excited when you said I could add half wheat flour!
You can add as much as you want to ! (up to about 70%, i think) ;)
I grind seeds and add them to everything.. you could do that too... probably add about anything
Very cool! I'm going to make some for my hubby. I can no longer eat wheat & my husband has been eating only store-bought bread since my diagnosis. (Or, suffering through my GF bread. 😄) I recently decided that I still want to make homemade bread for him (also so I don't forget how!) & bought some bread flour and yeast. Your timing couldn't have been better for me. Thanks!
I'm thinking that I might experiment with some of the GF flours and see if I can do this GF.
Do check out Spelt flour from Berlin Bakery in USA and Einkorn flour. You may prefer texture with an egg, may prefer rise with a tablespoon of baking powder added to the ingredients listed.
Thank you very much for this! I was wondering and looking through your blog and wondered if you have a meal plan that you use and could post. We just had two new children enter our family and we now have a total of 11! I'm a little overwhelmed with all the cooking and think meal planning May help me if I can stick to it! Lol! I just love to cook and to be inspired by what's in the fridge and how I'm feeling that night. But, life is busy and I need the help and the simplicity. Do you have one? We make everything from scratch including homemade broth lots of soups in this and that. But need something consistent to turn to. Thanks in advance!
ruclips.net/video/wl3NHKGhaUs/видео.html Maybe this video will give you some ideas.
Check out The Minimal Mom, she has a great meal planning system.
I love you Caroline! So calm and informative. Shine on!
Looks so very yummy and easy. Thank you. ☕☕ Cheers and blessings.
Dear Carole. I discovered your channel a few weeks ago. I have learnt alot of baking skills. I am wrong to say I appreciate what you doing sharing these skills.
My question regarding this recipe is, can I use whole wheat flour alone without any all purpose flour? Thank you.
What temp and time would you use for this recipe using a traditional loaf pan?
Hi Carolyn, I've been trying to sign up for you newspaper but after I put in my email and hit submit it goes to a 404 page saying it no longer available. I love watching your videos as it helps me to teach my children that we can live a healthier lives by doing it ourselves and teaching them how to can and make butter & bread themselves, it's also showing my grandchildren how much fun we have as a family doing this. It's why I was hoping to get the newsletter. Thank you for taking the time out of your busy day to teach my a losing art.
How beautiful! We will definitely be giving this a try. Homemade bread is the best! Thanks for sharing.
I'm also in Northern Idaho and I love this channel! So helpful, thank you
I love how uncluttered her refrigerator is.
We have to remove loads of stuff to get what we want out of ours! 😂😂
My refrigerator is actually like a Dr Who tardis time machine. Every now and then I throw out stuff (usually half used condiment type jars) that have been in it longer than I've had the fridge. I have seriously NO IDEA who even wanted them enough to buy them. I don't know where they come from. I don't eat them. Never have. Totally blaming everyone else on the planet for putting their weird condiments into my fridge doors/bottom shelves (and always way past best before date). The only jar I own up to is the mustard pickles.
It took me awhile to get to this point, but my fridges (2) look similar. They have more stuff in it than hers, but it's definitely uncluttered. So much easier to clean.
You know what? I'm going to start watching your videos. You are awesome and enjoying watching all your cooking, bakings, and canning today.
Awesome! Thank you!
This is such a great idea! I've done this with Red Lobster cheddar biscuits. I just grab a large portion out of the main batch in my fridge and put it into a separate bowl adding in the cheese prior to each bake.
Here's the recipe:
🦞Red Lobster Cheddar Biscuits 🦞 (makes 6, simply double up all the ingredients aside from the cheese, add before each bake)
Preheat oven to 450F/240C
2 cups/240g plain flour
1 tbsp sugar
1 tbsp baking powder
1 tbsp of garlic powder or add as much garlic puree as you like
1 cup/240 g of buttermilk. ***I actually now PREFER to just buy whole milk and add in 2 or 3 capfuls of vinegar. I thought anyone who said to do this would has gross bread before trying it but it's actually nicer once baked with parmasean, strong cheddar, and Leicester cheese. The curdled milk will look horrible but it's what you want.
1/2 cup/113g SALTED melted butter, pulse 30 seconds until melted or melt over pan, do not brown
1 1/2 cup/170g of finely grated cheddar cheese.
Combine dry ingredients first before adding in the wet ingredients. You can season these how you like additionally with cayenne and white pepper, black pepper.
Topping, no need to be precise here.
-Melt as much salted butter as you like.
1/2 tbsp of garlic powder
1/2 tbsp finely chopped parsley
Baking
450F/230C 10-15 minutes or until tops are dry and browned.
Brush on topping and enjoy!
I'm on carnivore and just I had to make some bread with 4 ingredients. It's been a while. Bread and butter yum!
The aroma of fresh bread is tantalizingly appetizing :)
If you want to sell your house quickly, have fresh bread made about half an hour before a viewing. (but don't be obvious about it; put the bread and makings away before folk arrive). Another trick is to put a drop or two, here and there throughout your house, of Strawberry scented oil. Again, be subtle.
Just letting you know this is a game changer... Thank you
Carolyn: Love your cooking tips and recipes. In regards to this artisan bread does it need to double in volume before placing it in the Dutch oven? Blessings from Orofino, ID
I would say yes. I live in a cold state and sometimes things take a lot longer to rise. When I’ve just one by the time and not the volume the bread has come out dense and a disaster. Good luck.
Just done it. 1/3 wholemeal and the rest white. SCRUMPTIOUS. tomorrow I am going to make focaccia with some of the dough. Only I would put a little less salt next time. Thank you
That looks so good, Carolyn! I'm going to try this! ❤️
Thank you for giving the amounts/quantity of the ingredients on the video, I clicked the link for it written & while it listed the ingredients, there were no measurements…love the videos, I’m looking forward to following your time saving instructions.
We have the recipe and directions at the bottom of the post here: homesteadingfamily.com/no-knead-artisan-bread/
Can a loaf still be decoratively lamed? This looks scrumptious!
Absolutely! ( And then share photos so we can see your beautiful loaves!) 😍
Yes, many of us cannot eat anything that converts to sugar. Flour is a NO. Can you develop a low carb bread? Your videos are so helpful. Thanks!
Lost me at putting a two gallon container in the refrigerator.
My thoughts exactly.
Lmao~! I don't have that kind of real estate in my fridge either - not even close. I guess the recipe could be halved
I think it's only just over a pound in a loaf of bread. She must be making it for the month or that's all they eat
Well if you take out the first lump to make your first loaf, the rest is not that big. I have transferred it into a smaller box with lid. The bread is amazing and hardly any effort at all
Don't forget to wait an hour and a half between kneeding your bread and baking it 🙄
I've used this recipe a few times now and it works well for me :)
Thank you for this video. It's really helpful for the busy life. Quick question, how long can you keep the unused dough in the fridge?
About 7-10 days at most.
Could you make pizza crusts & freeze them? Freeze before or after the 40 min rise?
I made this recipe and it is great ! Love the taste and texture. Thank you for sharing
Wait.... what happened to 5 mins.
Bread machine lol!
5 minutes plus an hour or two lol
You spend 5 minutes thinking about whether you want to spend the rest of the day making this bread
About 5 minutes of ~effort~ at the beginning mixing. Then a few minutes of effort on bake day. Should have read "... about 5 minutes..."
5 mins explanation, but a day for rise and bake
I’m so excited! Bought my container (8 quart square) for the bread! I’m making my first batch now. We love fresh bread. Thank you!
Wonderful!
Did you like the bread?
@@leilarossamouawad3297 the bread is so good!!!
Thank you for sharing. I am definitely going to try this
Wow! The more you know... thanks Carolyn.
This is taken directly from the book and website artisanbreadinfive.com which should be given credit and linked.
Thank you for letting us know Jennifer, I will also definitely check them out too
@efkleidis iliadis Oh, then thanks for letting us know :-)
I love this recipe. Makes great herbed flatbread and pitas.
I’m wondering if you have tried making it with home ground flour? Would it soak up too much moisture?
We have! It works well for us, but if you try it and it seems dry, just add a little extra water!
I just love you, your family, your life style. This bread looks incredible. My weakness is bread for sure, can't wait to try this.
Might try this for turkey day