Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^
I must be strange, but when bread is still piping hot out of the oven I love to smear it with room temperature butter in order to get the best balance between the dark flavorful crust and the soft easy to eat crust I prefer for sandwich bread. And butter makes everything better.
You should bring back this series after people have been cooking and baking at home more during the pandemic! Would be interesting to see what types of recipes have blown up on RUclips in the last 1.5 years!
I think the home cooking classes in schools should be taught with real information like what you give to folks. Yes, a few good starting point recipes because we all could use that starting off, but the knowledge of why and how things work is such a huge help when learning to break the fears of trying new foods and how to make them. So many schools forget that the basics have been lost because the fact that so many are just grab and go kind of households that the art form of making food is something that needs to be shown again.
Liquid temperature, warm to the touch is more than sufficient for yeasted bread, especially if using a mixer. As long as the final dough temp is in the 70's you're good to go.
Tried this recipe today and turned out fantastic. Used unbleached flour which has generally been more dense in most recipes and this bread was fluffy and delicious. The rolling and pinching method was interesting and made for a great looking interior. Much appreciated!
I baked this loaf of bread. The aroma while baking is so delicious, we didn’t let the bread cool, everybody in the house went crazy to taste it. I need to double up the recipe to make to loaf but I don’t know if I have to double up the amount of instant yeast. Would you know? Thanks for this recipe. It’s wonderful. Happy baking!
Yes, I normally double everything in a recipe when I increase it by double. Personally, I normally make two loaves of bread with one pack of yeast (2 1/4 tsp), but I let mine rise 3 times for 1.5 - 2 hours each time before baking...so different recipes and methods will need different amounts of ingredients.
I've made bread a couple times in my life, and both times it was quite difficult (I don't have a stand mixer, and the amount of flour called for was way more than what I could feasibly work into the dough). This recipe looks very simple, and the way you folded the dough up before putting it into the loaf pan was something I wouldn't have thought of. I'm very tempted to have a go at this, even if I have to knead it by hand... and clean the kitchen first (which is my biggest deterrent to baking; the trials of living with housemates who aren't great at cleaning up after themselves).
To be fair, the original video did briefly show her yeast having foamed up in the milk. The problem with the commenters killing their yeast is plausible though. Maybe its because I live in a tropical climate, but I never even bother to pre-heat my liquids for any bread recipe, and sometimes I even start from water or milk straight out of the fridge. That bit you left hanging about the temperature of dough after kneading is interesting because I've never needed to consider that for any bread recipe I've made. For me, the bigger problem with the original recipe was the use of volume measurements because it essentially makes the recipe unreplicable, and practically renders it a non-recipe. Not even just because cups are different between countries, but just the very basic fact that compressible powders like flour can be packed more or less densely into a measuring cup. Any recipe written based solely on volume measurements of flour and other compressible solids may as well tell you to dance around a fire and sacrifice a chicken because you have as much chance that way of achieving the exact same ingredient amounts as the recipe. I mean, your dough and her dough came out at completely different consistencies after kneading (yours definitely came out better). The lesson really is that it is always better to use weight measurements, especially in baking.
I agree totally with what you’ve said. So much that I’m a bit disappointed that Greg has used teaspoons and tablespoons for salt, honey and yeast. Weight in Grammies would be better.
Hey I just came here after seeing your comment on HowtoCookThat channel, and wanted to check you out too, since I'm trying to support everyone affected by this shit youtube is pulling w the help of other channels. Btw this bread looks great, I've been searching for a good loaf recipe since a month and didn't find one that looked easy; this does, so I'm gonna try it this week (hopefully) and let you know. :)
Hey Glen. love your videos! I'm searching the internet for a 1 LOAF, kneaded WHITE BREAD recipe for beginners (no machine, no fancy thermometer), and can't find one. I tried your foccaccia recipe, halved it, and shaped it into a loaf, and it seems ok, but not perfect. This recipie here seems too daunting for a beginner. Could you do just a simple how-to 1 loaf white bread for us newbie bakers? I've found 2, MiqmaqMama, and Everyday Food, but both of those videos aren't quite right. I'm used to your style of video lol.
one thing and this is not a criticism just something I learned from experience: blooming yeast is always the safest way to go, even instant yeast. Sometimes the way it is stored (even before you bring it home) can affect the "stamina" of the yeast. So I learned to always bloom it first to see if it is active so that I dont waste flour, time and effort. Lots of love from Vienna :)
Steve the bread guy has a dead simple bread video. Bowl, spoon, yeast, sugar and flour. I learned over many loaves that the exact measurements are not as important as learning the right texture and tackyness.
Great job! Crust almost looks like a double bake was it the steam in the baking that did that? As always your adaptations made this recipe even better and more predictable!! Many thanks! BTW is the black mixer the replacement for the clanking grey one? Also, is your wall oven gas or electric? If you're not posting until the new year - HAPPY NEW YEAR!
Happy New Year to you and your family as well! The test kitchen wall oven is electric, the one we cook with at home is gas... and they produce different results. The steam goes a long way to helping with the crusty exterior... and yes the black mixer was pulled out as a backup to the (now dead) silver mixer. Probably replace it in the new year.
Hi Glenn, the video says that you're linking to another video that discusses the problem with cup measures. It also says you link to another video where you discuss the myth of salt killing yeast. I'd really like to see both of those links since they weren't provided within the video. Can you link? Thanks much.
so glad you pointed out the myth about yeast and salt - with instant dry yeast, there's no problem with mixing salt with it. Instant yeast is the best way to make bread. I use SAF yeast exclusively - no need to proof, no need to avoid mixing it with salt. I'm surprised more bread recipes don't use reliable instant yeast like SAF. They continue to use yeast that needs to be proofed in warm water, which is a totally unnecessary step with instant yeast.
Glen, I wish you would have used weight in Grammies for all your ingredients. Salt is different if it is ground coarsely or fine. Honey measurement would be easier if you could squeeze some out directly into the pot, and measure by the gramme. Measuring by Millilitres is very difficult with a viscous substance. Yeast is definitely better by weight. 7g?. It even comes in convenient 7g sachets here in UK. What I’m saying is that EVERYTHING in your recipe could easily have been done in grammes. PS Maybe you could do a video on baker’s percentages?
This is how Metric is used in Canada for cooking - It's where I live and work, and Canada is my main market; so I need to be relevant for my main market.
@@GlenAndFriendsCooking I totally understand. However, at the very start of the video you talk about exactly this issue, cups of different sizes etc. I’m just pointing out that a recipe written exclusively in one unit, i. e. mass in metric would be very straightforward. And you are surely a worldwide star by now. Absolutely the most professional RUclips “home cook “ . Bravo!
Glen, I would be extraordinarily happy if you produced a video about only yeast. Take just 1 packet, proof it, put it in a container which can outgas without bacteria getting in (which I hope there's a way to do without having to use my beer making bubbler air release) so you can just add a bit of flour, some sugar from time to time all so that you have a live, active yeast culture in the home. Then we (your "loving" viewers) can then use to make puff pastry, breads, etc whenever we want. I am a microbiologist, but bacteriology doesn't benefit me with yeast care so I have no idea how long it will last, how often it needs sugar/flour/water and so on. This way every single one of your viewers who are having trouble buying yeast can just grab and amount we can get our hands on and produce our own cultures for direct use in any recipe requiring yeast. Thank you for at least considering my idea. Sincerely, David
You can substitute whole wheat for about 50% of the AP flour without it making too big of a difference...but if you want to do a 1:1 substitution, you're going to end up with a shorter, denser loaf that takes longer to bake. King Arthur Flour has some tips on adjustments you can make to offset the difference in flours for a 1:1 substitute...but it's honestly easier to just find a whole wheat recipe to use, rather than trying to convert an AP flour recipe.
I make a pretty good focaccia loaf, it's not really good for sandwiches unless you want an Italian meatball sandwich or something like that. It's really good by itself or with pasta, I start out with a basic sandwich bread then add rosemary, basil, and oregano, and sometimes minced garlic. When you put it in the loaf pan do the signature focaccia press and add a healthy glug of olive oil on top as the bread proofs the second time it soaks up the oil and bake as usual.
A metric cup is 250 mL, but 'cup' could mean 'any cup/mug you drink tea/coffee out of'. I've seen recipes that called for a breakfast cup of, say, cornflakes. That really confused me. On a side note, tablespoons are generally 15 mL everywhere except Australia -- I have no idea why theirs is 20 mL.
See e.g. here for conversion: www.wolframalpha.com/input/?i=1+cup+of+water+in+ml I allows selection of Canadian cups, metric cups, UK cups and US legal cups. The "of" is important if you want to convert volume to weight.
Call me bonkers but I want to try making this but sub out the butter for margarine and the milk for oat milk, that way someone I know with a milk allergy could try it.
Ha - yes. Well I'm Canadian, and all of our ovens are in ºF because we've never fully converted to Metric. So, that's just the way it is. But if you actually read the recipe in the description box, I do give the oven temp on ºC...
Oh I didn’t know that. I’m in Australia, that’s an odd thing. Loving the videos been binging with the wife, made hot dog soup and chilli Mac(had it for dinner actually), loving it. Keep up the good work.
Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^
Where are the linked videos? I really wanted to see them.
Love how it shows that he’s already watched it AND disliked the video lol
lol at the fact that you disliked the video ahaha
I hope he’s memeing it
martojacinto Same
I died at that hahaha
I must be strange, but when bread is still piping hot out of the oven I love to smear it with room temperature butter in order to get the best balance between the dark flavorful crust and the soft easy to eat crust I prefer for sandwich bread. And butter makes everything better.
You should bring back this series after people have been cooking and baking at home more during the pandemic! Would be interesting to see what types of recipes have blown up on RUclips in the last 1.5 years!
"My Tablespoon doesn't fit in my Honeypot." Well played Glen, well played.
Thanks for your consistent uploads and Inspirational videos! :)
Thanks for watching! Your kind words mean a lot.
I think the home cooking classes in schools should be taught with real information like what you give to folks. Yes, a few good starting point recipes because we all could use that starting off, but the knowledge of why and how things work is such a huge help when learning to break the fears of trying new foods and how to make them. So many schools forget that the basics have been lost because the fact that so many are just grab and go kind of households that the art form of making food is something that needs to be shown again.
I am 1 minute and 15 seconds in and I love your channel already,you are so engaging. I am definitely subscribing to you *now*
Thank You!
I can’t eat bread, but here I am watching anyway. Glens videos are very calming lol.
Liquid temperature, warm to the touch is more than sufficient for yeasted bread, especially if using a mixer. As long as the final dough temp is in the 70's you're good to go.
Could you please do a Hokkaido milk bread?
Tried this recipe today and turned out fantastic. Used unbleached flour which has generally been more dense in most recipes and this bread was fluffy and delicious. The rolling and pinching method was interesting and made for a great looking interior. Much appreciated!
Thank you Chef Glen for all the tips and secret techniques in all your amazing videos 👍🙋🏻♀️💚🌷🌿💝
I baked this loaf of bread. The aroma while baking is so delicious, we didn’t let the bread cool, everybody in the house went crazy to taste it.
I need to double up the recipe to make to loaf but I don’t know if I have to double up the amount of instant yeast. Would you know?
Thanks for this recipe. It’s wonderful. Happy baking!
Yes, I normally double everything in a recipe when I increase it by double. Personally, I normally make two loaves of bread with one pack of yeast (2 1/4 tsp), but I let mine rise 3 times for 1.5 - 2 hours each time before baking...so different recipes and methods will need different amounts of ingredients.
I've made bread a couple times in my life, and both times it was quite difficult (I don't have a stand mixer, and the amount of flour called for was way more than what I could feasibly work into the dough). This recipe looks very simple, and the way you folded the dough up before putting it into the loaf pan was something I wouldn't have thought of. I'm very tempted to have a go at this, even if I have to knead it by hand... and clean the kitchen first (which is my biggest deterrent to baking; the trials of living with housemates who aren't great at cleaning up after themselves).
To be fair, the original video did briefly show her yeast having foamed up in the milk. The problem with the commenters killing their yeast is plausible though. Maybe its because I live in a tropical climate, but I never even bother to pre-heat my liquids for any bread recipe, and sometimes I even start from water or milk straight out of the fridge. That bit you left hanging about the temperature of dough after kneading is interesting because I've never needed to consider that for any bread recipe I've made.
For me, the bigger problem with the original recipe was the use of volume measurements because it essentially makes the recipe unreplicable, and practically renders it a non-recipe. Not even just because cups are different between countries, but just the very basic fact that compressible powders like flour can be packed more or less densely into a measuring cup. Any recipe written based solely on volume measurements of flour and other compressible solids may as well tell you to dance around a fire and sacrifice a chicken because you have as much chance that way of achieving the exact same ingredient amounts as the recipe. I mean, your dough and her dough came out at completely different consistencies after kneading (yours definitely came out better). The lesson really is that it is always better to use weight measurements, especially in baking.
I agree totally with what you’ve said. So much that I’m a bit disappointed that Greg has used teaspoons and tablespoons for salt, honey and yeast. Weight in Grammies would be better.
Hey I just came here after seeing your comment on HowtoCookThat channel, and wanted to check you out too, since I'm trying to support everyone affected by this shit youtube is pulling w the help of other channels. Btw this bread looks great, I've been searching for a good loaf recipe since a month and didn't find one that looked easy; this does, so I'm gonna try it this week (hopefully) and let you know. :)
nice receipe...can it be doubled ?
Hey Glen. love your videos! I'm searching the internet for a 1 LOAF, kneaded WHITE BREAD recipe for beginners (no machine, no fancy thermometer), and can't find one. I tried your foccaccia recipe, halved it, and shaped it into a loaf, and it seems ok, but not perfect. This recipie here seems too daunting for a beginner. Could you do just a simple how-to 1 loaf white bread for us newbie bakers? I've found 2, MiqmaqMama, and Everyday Food, but both of those videos aren't quite right. I'm used to your style of video lol.
Why did glen dislike the vid
I really like your show. I'm in California and have made your begals and love them .thank you
The inside looks almost like angel food. THANK YOU!
one thing and this is not a criticism just something I learned from experience: blooming yeast is always the safest way to go, even instant yeast. Sometimes the way it is stored (even before you bring it home) can affect the "stamina" of the yeast. So I learned to always bloom it first to see if it is active so that I dont waste flour, time and effort. Lots of love from Vienna :)
Love how Jules did her hair! Also, nice(ish) loaf, Glen.
Steve the bread guy has a dead simple bread video. Bowl, spoon, yeast, sugar and flour. I learned over many loaves that the exact measurements are not as important as learning the right texture and tackyness.
0:45 the video has been disliked
I saw that too. Interesting
Should you grease/butter your pan before you put the dough in?
Excellent 👌👍😋😁 delicious tempting sandwich bread 🍞 yummmm
The captions interpret "sandwich loaf" as "sandwich love".
: )
Glen is always salivating as much as me
Can't wait to try
Great job! Crust almost looks like a double bake was it the steam in the baking that did that? As always your adaptations made this recipe even better and more predictable!! Many thanks! BTW is the black mixer the replacement for the clanking grey one? Also, is your wall oven gas or electric? If you're not posting until the new year - HAPPY NEW YEAR!
Happy New Year to you and your family as well! The test kitchen wall oven is electric, the one we cook with at home is gas... and they produce different results. The steam goes a long way to helping with the crusty exterior... and yes the black mixer was pulled out as a backup to the (now dead) silver mixer. Probably replace it in the new year.
Always an informative watch!
Thank You!
Your channel always makes me hungry.
Great 🍞 love the video!
Hi Glenn, the video says that you're linking to another video that discusses the problem with cup measures. It also says you link to another video where you discuss the myth of salt killing yeast. I'd really like to see both of those links since they weren't provided within the video. Can you link? Thanks much.
so glad you pointed out the myth about yeast and salt - with instant dry yeast, there's no problem with mixing salt with it. Instant yeast is the best way to make bread. I use SAF yeast exclusively - no need to proof, no need to avoid mixing it with salt. I'm surprised more bread recipes don't use reliable instant yeast like SAF. They continue to use yeast that needs to be proofed in warm water, which is a totally unnecessary step with instant yeast.
Thank you Glen! Has anyone tried this recipe with a flour without wheat?
Metric system > cups
my favorite bread for sandwiches is Julia Child's recipe with a few eggs added. I like a firm rather than a soft sandwich bread.
I wish I had her recipe
Glen, I wish you would have used weight in Grammies for all your ingredients. Salt is different if it is ground coarsely or fine. Honey measurement would be easier if you could squeeze some out directly into the pot, and measure by the gramme. Measuring by Millilitres is very difficult with a viscous substance. Yeast is definitely better by weight. 7g?. It even comes in convenient 7g sachets here in UK.
What I’m saying is that EVERYTHING in your recipe could easily have been done in grammes.
PS Maybe you could do a video on baker’s percentages?
This is how Metric is used in Canada for cooking - It's where I live and work, and Canada is my main market; so I need to be relevant for my main market.
@@GlenAndFriendsCooking I totally understand. However, at the very start of the video you talk about exactly this issue, cups of different sizes etc. I’m just pointing out that a recipe written exclusively in one unit, i. e. mass in metric would be very straightforward. And you are surely a worldwide star by now. Absolutely the most professional RUclips “home cook “ . Bravo!
glen beat the cheeks after this u can tell
Julian Gil LMFAO DKEJEN WHAT XD
What changes if any would I need to make to this recipe and cooking time if I am using a Pullman pan?
Glen,
I would be extraordinarily happy if you produced a video about only yeast. Take just 1 packet, proof it, put it in a container which can outgas without bacteria getting in (which I hope there's a way to do without having to use my beer making bubbler air release) so you can just add a bit of flour, some sugar from time to time all so that you have a live, active yeast culture in the home. Then we (your "loving" viewers) can then use to make puff pastry, breads, etc whenever we want.
I am a microbiologist, but bacteriology doesn't benefit me with yeast care so I have no idea how long it will last, how often it needs sugar/flour/water and so on. This way every single one of your viewers who are having trouble buying yeast can just grab and amount we can get our hands on and produce our own cultures for direct use in any recipe requiring yeast.
Thank you for at least considering my idea.
Sincerely,
David
What about a good whole wheat bread recipe? Can you just sub out the AP flour for whole wheat, or does it take different components?
You can substitute whole wheat for about 50% of the AP flour without it making too big of a difference...but if you want to do a 1:1 substitution, you're going to end up with a shorter, denser loaf that takes longer to bake. King Arthur Flour has some tips on adjustments you can make to offset the difference in flours for a 1:1 substitute...but it's honestly easier to just find a whole wheat recipe to use, rather than trying to convert an AP flour recipe.
I make a pretty good focaccia loaf, it's not really good for sandwiches unless you want an Italian meatball sandwich or something like that. It's really good by itself or with pasta, I start out with a basic sandwich bread then add rosemary, basil, and oregano, and sometimes minced garlic. When you put it in the loaf pan do the signature focaccia press and add a healthy glug of olive oil on top as the bread proofs the second time it soaks up the oil and bake as usual.
All measurements by weight? How much does 2 tablespoons of honey weigh?
quite the crust on that loaf!!!
Your recipe says 2 1/4 teaspoons of instant yeast however in your video you said 2 1/2 of instant yeast. Which is it; or does it matter?
I may have misspoke - it doesn't really matter but the written will be correct.
A cup is different in every country??? WTF.. I thought a cup was 250 ml.
A metric cup is 250 mL, but 'cup' could mean 'any cup/mug you drink tea/coffee out of'. I've seen recipes that called for a breakfast cup of, say, cornflakes. That really confused me.
On a side note, tablespoons are generally 15 mL everywhere except Australia -- I have no idea why theirs is 20 mL.
Metric system Master Race.
See e.g. here for conversion: www.wolframalpha.com/input/?i=1+cup+of+water+in+ml
I allows selection of Canadian cups, metric cups, UK cups and US legal cups.
The "of" is important if you want to convert volume to weight.
I get a great second rise, above the top of the bread pan and I put it into a fan-forced oven @ 190 C and it falls flat what am I doing wrong.
OBS Studio is free and can do a screen capture :)
Try dark mode fam. Save those eyes
This man really listening to 21 savage 😂 respect
i just went down to the comments to write that xD
just listened to that song too
the album fire tbhh
I love your Videos.
What brand is that knife you used in the beginning of the video
It's a Henckels bread knife
So how many views today? I recommend the Newfoundland bread recipe from Bonita’s Kitchen. Makes a lovely Pullman loaf
Julie looks like she wants to take a bite out of you Glen !
whats the shelf life of this bread?
1:43 you're telling me, I'm at least an A cup and my dad is easily a B cup and my mom is a D cup.
Interested in making a cinnamon raisin bread?
omg that bread in the intro 😫
I like 35 minutes cook time, at 400°F for bread.
It looks over-baked...but I guess it's because I don't like so dark a crust.
Binging with babish eggs in a nest bread iscbest
I'm really surprised it uses AP flour and not strong white bread flour!
Great you used metric, and then Fahrenheit...
That's a quirk of Canada - we use both back and forth fluidly. Though some things; like oven temps will always be in ºF.
Do you not need to prepare your bread pan?
Nope - never had any trouble with sticking. Bare pan (or at least all of the ones we own) is fine.
The take away....don't wear dark sweater when baking bread....lol.
The crust is too brown and burnt for my taste... It looks pretty good on the inside though.
That's the beauty of cooking at home - We can all take it out of the oven when we think it's done.
Ummmm... why do you have to heat the milk at all (says a guy who has never made anything requiring yeast)
You just finished telling us that measuring by volume was a bad idea, then you measured out the honey by tablespoons. You can weigh the honey too.
Call me bonkers but I want to try making this but sub out the butter for margarine and the milk for oat milk, that way someone I know with a milk allergy could try it.
Remember when the dislike button showed the amounts?, Pepperidge farm remembers.
my man's got CDawg in his recommended
Dude looks like Richard Dawkins
they should cook together and see whose dish Julia will choose. the video should be called NATURAL SELECTION
your 'tablespoon' is a soup spoon hahaha
Hallelujah! Metric! :D
Oh...wait...Fahrenheit. :-(
Welcome to Canada where we use both at the same time interchangeably. ºC for cold ºF for hot
Never use flour on the board, always best to use oil.
It's often best to use neither.
Lol she looked so unimpressed.
😎👌🖖👍✌😁
0:45 thumbs down?... i'ts fine you don't like it, you don't have to show it tho....
yeah i hope its a joke,seems kinda douchy to show that he disliked.
Converts all measurements to metric...proceeds to give temps in f... :|
Ha - yes. Well I'm Canadian, and all of our ovens are in ºF because we've never fully converted to Metric. So, that's just the way it is. But if you actually read the recipe in the description box, I do give the oven temp on ºC...
Oh I didn’t know that. I’m in Australia, that’s an odd thing. Loving the videos been binging with the wife, made hot dog soup and chilli Mac(had it for dinner actually), loving it. Keep up the good work.
for those who are new to then channel - maybe introduce the lady .
I get the aesthetic, but maybe you want to capture screen instead of filming it.
The lady is always criticising, I wonder if she can do better.