So proud of you Larissa!! What a legacy of love Nan left to all of us… and a reflection of the wonderful very large family to which we belong! Dad and I are watching every video with such joy!
You are an ANGEL🕊️🕊️Your sweetness & kindness shine. Such a pleasure to encounter someone like you in this complicated world we share. PLEASE don’t change and continue to encourage everyone to pay it forward as you have. I’m an old hippy, 85, and love your kind life style and awesome attitude. As an afterthought, your bread recipe is by far the BEST. But that aside, you are the kind, caring person that makes our world livable. Bless you and yours ❤❤❤❤❤❤❤
Nice to meet you, Larissa. Great job on Nanos bread.I just made bread and buns last night. Tonight I made apple pie. Mom always used cream of the west flour, but I don't think they make it anymore. My mom had the cream of the West Recipe book for years. It was really worn. I found a lady in St. John's, who had the last 10 books. I bought them all for 10 dollars each. That was back in the late 80s. I gave them to my sister in laws and my sister for Christmas. Mom was given one, and I kept one for myself. Mom always prayed the rosary while she made her bread and put prayers on top when it she rose her bread. It was always so good. My favorite was the heel. She learned from my uncle, who was a baker on the American Airforce base in Goose Bay,when she was first married. I got it from the two of them. I live in Surrey, BC. Nice to meet you. I subscribed. Best wishes. Great video.
My 76 year old wife has been making bread since we were teenagers. We still to this day make our own bread. We recently started milling our own flour from wheat berries and making whole wheat bread. We were both very impressed at your skill kneading such a large amount of dough. You have exceptional skills. After 5 minutes of your video we decided to subscribe to your channel and follow your progress. YOU WILL DO WELL!!!! I would like to suggest ‘Bread Beckers’ on RUclips…. 😎🇺🇸
Your words of encouragement are so much appreciated, I am so glad to have you both part of the Come Home Cottage community. I’m very impressed you mill your own flour! That is a dream of mine, but I’m not quite ready for it lol. Thank you again.
Taking the internal temperature of the center of your bread for a lovely, soft and moist loaf or rolls, by inserting a probe thermometer to the center of your loaf. The temperature should be 190 degrees. Just a little tidbit I learned over the years. I enjoyed your video very much. I love that your Auntie taught you all about your Nan’s bread recipe. Techniques and the history of families needs to be passed down from one generation to the next it is vital now more than ever. I can’t wait to try this recipe. Lately I have been wanting to try new recipes from the usual ones I use. I would love to get just one basic recipe for all my needs. I’ll give it a shot. Tomorrow is bread day. I will also make some pierogies for dinner.
@@steveseigel1595Bread Beckers on Utube have a store also they have bread baking classes online. Hope this helps. Also, I’ve shopped at Pleasant Hill Grain and they sell grain mills. I purchased my Ankarscrum stand mixer from them. Great customer service too😊😊😊
I'm 77 and I bake,(and love) soft sourdough sandwich bread. Mom and G'ma both baked homemade yeast bread. Both are long gone, but their recipe, was never written down or passed on. I would love to find a homemade bread recipe, that matches the taste and texture, of what I remember from my childhood.
Just wanted to say how nice it is to have a Canadian video 🇨🇦 and to see brands that I recognize 😀 My mother made bread and was very strong also. Thank you for sharing.
Thanks for watching Jennifer! It’s so true, I watch a lot of videos from the states and they have so many great stores that we don’t have. I’ll represent Canada here! Haha.
My thoughts as well. I'm an African Canadian and love homesteading but there isn't too many on RUclips from Canada. Thanks for showing local ingredients we can find here. Love the mention of no name brand! I just saw your channel n I'm glad I subscribed. I love Newfoundland n pray to visit one day soon. Thanks for sharing your nan's recipe with us. Glad to see your mom is watching to support! 👍🏿
@@jemimaharrison8570 thanks for watching Jemima! So good to have more Canadians join this community. Hopefully you will be able to visit Newfoundland, it is full of so much natural beauty and good people!
My Daddy is from Digby Nova Scotia and he said, breakfast, dinner and supper. He married my mom an Ontario gal who said, breakfast lunch and dinner so depending on who was yelling for us to come to table we heard both😄i miss our family music nights with the accordion 🪗 and organ being played, wonderful memories♥
I’m from the south in the US. I admire how ya’ll deal with so much cold. We call the mid day meal lunch if it is small and dinner if it it a full spread. Likewise, the evening meal is supper if it is lighter (Say soup and salad) and dinner if it is a full meal with meat, and several vegetables. This is a good tutorial. I pray your channel grows and does well.
I grew up with a baking mom. She did all our bread. There were a lot of years we didn’t get store bought bread. I’ve been looking for a recipe to make a lot of loaves. I’m so excited to try this.
Your theory on the three bumps is very correct. I learnt to make bread by watching my mother and grand mother many years ago. I even made bread when I was in the army and brought a half dozen loafs with me when we went any place. All he guys would gather in my office tent in the evenings for bread and a game of poker. I also make cheese buns by adding shredded cheddar in my flattened dough then roll up and add more on top. It costs but boy it is some good. Great channel.
Thank you Robbie! It’s amazing the memories we all have around bread. Thank you for sharing. Those cheese buns sound to die for! I’ll have to mix some cheese in the dough for my next ones.
I'm delighted to find you! My beloved grandmother was from Newfoundland; unfortunately, my father's work prevented us from spending much time together during the years when she would/could have shared her cooking legacies. I look forward to learning more from you. Btw, I'm 73, lost my Grams in 1994.
Thank you for sharing Gail. I look forward to having you along! Although I am at the humble beginnings of my learning. I’m sure there is much more I can learn from you.
I'm watching from Arkansas in the United States. We also have Breakfast, Dinner and Supper in the southern states. Love your video!!! Keep them coming!
That’s a lovely dough! I’ve learned to let it sit for around 45 mins just to let the flour hydrate and the gluten get started. Then start to knead your bread dough. You might even find that you won’t need so much time kneading.
I learned to make bread living in Saskatchewan . Took them eating a few bad loafs to perfect it . I use to do cheese buns also there Where no stores but small ones if it snow no bread so sorda had to with a son in school . I live back in Florida my home state . We have always called lunch lunch a sandwich unless your cooking a big dinner and Supper night meal . So maybe it's a east coast thing . In the summer it's hot we cook Dinner and leftover for supper .
Made my first loaf of bread in 1971 and have learned a lot since, Welcome to the journey! My advice would be to save up for a few things that will make your baking so much easier. Get a danish whisk for mixing the dough, get a bench scraper to let you use less flour, get an inexpensive kitchen scale to measure out your ingredients (that is a liquid measure you are using for your flour), keep the yeast in the fridge or freezer, forget the proofing of the yeast step--now days yeast is dependable enough to just use without proofing, try substituting a tablespoon of potato flour for every cup of regular flour you use (adds a nice moistness and it keeps longer), and try using a plastic shower cap instead of a towel over your dough as it is rising. And never, never, never cut into a loaf while it is hot even though it is really, really, really tempting. Remember you did ask if anyone had any tips. Those are mine! Keep up the good work..........
Thank you Beth!! That is all great advice, I welcome it all. I still have a lot to learn but it’s so great having all of you share what has worked for years. The danish whisk has been in my sights for a while now! Do you have any suggestions where to find a good one? I don’t want to buy a cheap one just to have it break right away. Thank for watching!!
@@comehomecottage King Arthur Flour in Vermont is a great source for all things baking. Got my whisk there. And they also have the hard-to-find potato flour.
Always give your dough that boost from proofing like she did. Proofing really gets all that yeast working really well. She should keep doing what her nan did -it works super well!!
I made this recipe today cut half! What a great bread recipe. It was still a workout on my shoulders. My nan was from Nova Scotia. She made the best rolls I have ever tasted. I know that some of why they were the best is that my Nan and I shared so much love together in the kitchen when she was still here. Now you get to share your love with us. Thank you for sharing part of your family with us!
Good Morning ! So nice to see a Canadian channel ! I am west of you a couple of provinces. I just saw this a few minutes ago and added it right away . Good luck and will be following all your videos.
You can check the temperature of your bread by taking a thermometer and pushing it into the center. It should read around 200°F. That means it’s perfectly well done in the center. Your loaves are beautiful and I can’t wait to see the buns.
Your bread is beautiful! I am an avid bread baker, because it is a challenge, it is soothing, and it brings so much joy to others as well as myself...and it is GOOD! I see family recipes as treasures, and memories, so thank you for sharing your grandmother's recipe. I am going to make it and share all that goodness with my family, and it may become one of my family treasures and memories. I will put your name, and the story of your grandmother on the recipe. God bless
Thank you so much for your comment and kind words. I agree, family recipes should be cherished and enjoyed by future generations. I feel so blessed to have come from some incredible women who knew how to love and serve their family well. God bless you and yours, and I hope you all enjoy this recipe!
So glad you popped up on my feed. Congratulations on starting your channel. I have been baking bread since last summer and have yet to get consistently good, soft bread. I am going to try your treasured recipe. Thank you for sharing it. You have a new subscriber here.
Thank you so much Delores. Keep at it! I remember being so frustrated when they kept coming out underbaked or just not right. I’ve learned tips from so many amazing bakers and it brings me so much joy to bake bread for my family. Would love to hear how it goes when you try it!
I'm late to the party. I enjoyed this inaugural video. I loved all the good tips. My back aches watching you. LOL. I made Cottage Cheese Dill Bread today, leaving out the egg since I'm allergic. It turned out beautifully. There is no need for the egg. Who knew? Looking forward to more videos. Subscribed after just a few minutes.
I use my Kitchenaid to knead the dough. If making 2 or more loaves I divide the dough in half then knead them separate. Have arthritis so sometimes it's hard to hand knead and using my mixer with the dough attachment gives great if not better results.
Seeing you turn out the dough and kneed it, I can see your hydration percentage was spot on for a nice consistency. The way you kneed looks like you've had lessons from Jack Sturges on his channel "Bake with Jack" you do it exactly like him. We live in South Africa and I've been making home bread since 1987 before we left Rhodesia (Zimbabwe). I've since grown my own sourdough culture and have been making sourdough bread for the past 3 years. Love it!
Thank you so much for the kind words. I am so intimidated to do a sourdough but one day I will challenge myself! Haha. I spent about 5 weeks in Zambia a few years back and it was one of the most beautiful parts of the world I’ve ever seen. Thank you for watching and for your comment.
hello and congratulations on your new channel. I am so excited you came up on my feed. I am from Ontario but have many relatives down east. Cant wait to try this tomorrow after work and will be following your channel😊
I have been commercial and home baking for over 40 years. I have never proofed yeast. I mix it with the other dry ingredients and then add my warn liquid. After I open my yeast I store it in my fridge. My dough has never failed to rise. Just explaining what works for me. It eliminates the yeast proofing step. Am impressed that you would hand knead this much dough.
just subscribed to your channel, because I love bread recipes. meme and pepe were born in nova scotia and emigrated to the states after my uncle but before my dad was born. She always made 3 lump bread, and said it was so pep would have a piece to take to work not sliced to eat with his hunk of bologna. Whatever bread was left over, the horse got! Used to make big batches of bread when all the kids were home, mixed and rose it in a dedicated dishpan - used only for bread making! sometimes would fry up the dough pieces rather than make the rolls, and that was always a hit. but in our 70's now and do not need as much, so make smaller batches - mostly rolls - for smaller appetites. when i do make the 3 lump loaves, i make a normal size loaf, and cut into 3 pieces, and form them into my 3 lumps. Excited for you and hope your channel grows quickly so you can stay awhile!
Thank you for sharing that, Sandy! I love hearing stories of how families lived on the east coast and how they fed their families. Something about baking and cooking that gives so much satisfaction. I am glad you are still enjoying making rolls.
Hey sweetie..this was fun .. it looks like a master dough that could live 2 weeks in the fridge to pull off of to bake things …you could do stretch and fold is fine now instead of kneading …it’s how bread is done every 30 min or so a stretch and fold on all four sides truly less energy
Just found and think you are doing a great job can’t wait to see your next episode. I have already subscribed only tip I have for you is to save and freeze all your butter wrappers and use them for buttering your pans.
You did an excellent job! I’ve never heard of partridge berry. Sounds interesting. I learned how to make bread from my mother-in-law. I have made it for many years. I’m from middle of Nebraska, USA and we always said breakfast, dinner and supper. Happy baking! 😊
Also known as Lingonberry and they grow all across the northern hemisphere in the boreal. Delicious. I pick them every year and use for jam and homemade wine.
Congrats on your first video. Great job! My Mom is from a small Newfoundland town. She regularly made the same size batch (7 loaves and a pan of buns) in an oil stove, and it lasted a week if she was lucky! I call the slice in the middle of the three-bun bread the "good slice" (my sister-in-law calls it the kissing slice). There's something extra special about it. I loved it toasted with butter and marmalade. And had many peanut butter sandwiches through my school years. Never got old! My BFF and I would often get into a fresh loaf while it was still cooling! Mmmm!! You've inspired me to dig out her recipe.
That’s awesome! I’ve heard the “kissing slice” and it’s my favourite part too, it really is special not just because of its name lol. Thanks for watching!
The reason you didn’t need more flour is you used the better quality of flour it really does make a difference. I’m now milling my own it cheaper and healthier too another learning curve but so well worth it .
Oh wow no kidding! If it wasn’t a $6 difference I would always get the Robin Hood. I’ll have to stock up when on sale I think! How did you learn to mill? I really want to do that eventually
@@comehomecottage Milling your own flour? It's a snap. You buy a milling (grinder) machine. You buy whole beans. Put the beans in the machine, turn it on! There are several brands. They are not cheap. Whole unmilled grain can be stored for years. Once the outer husk is broken then the grain will go rancid. Check out the different grinding grain mills (Wonder Mill, Mock Mill and a host of others) What's wonderful about grinding your own grain....you know what's in it, it's just pure grain flour.
Your Nan's bread demo is perfection -don't change a thing, Yes a "bench scraper" would help you divide the dough and scoop up the dough from the counter when you first start working it. Hope your channel is a great success !!! Happy baking. You have a very lucky hubby and family to have you! Congrats!
Just found you! Can’t wait to try this when we have our next church bake sale! Come on folks, lots of views, now let’s all subscribe and thumbs up!! ❤️ TFS
Fun watching, love baking bread, all types your show caught my attention at a glance because all I saw was “Newfoundland 😂😂 , my “grandson” is a “Newfie”, and is my quality control expert. His favorite word is bread.
For a batch of bread that size my mom would put 2 cups of plain mashed potatoes in when she added the ingredients to the flour. It was really delicious. Also I worked in a place that did fresh baked items and after the bread an rolls were baked they made an egg wash of 2eggs beaten good and 2 cups of cool water to brush on after they were baked to make the crust soft.
I'm turning 64 Dec 6. This is the best breadmaking video very easy. Going to play your video tomorrow and make this bread. All my other attempts were fruitless. Timing things and adding sugar to yeast makes sense. I'll let you know how it turns out. My first time bread was raw too lol. I'm in Portugal cove just moved a year ago from Gander
I also thought the 3 loaf bread was done in like a 9X12 pan. My grandma made bread every other day and put in the closet and would not cut for a whole day. She was from St. Johns until she moved to the us. But my Uncle said she never let they eat the bread for an entire day. Must have been easier to cut.
Welcome to your new channel. I was so impressed watching you I subscribed so I don’t miss any videos. I have never seen anyone make that much bread in one session. You are amazing
I am so glad I found your channel. You are wonderful to watch. I guess you are now my bestest channel, and I am really looking forward to all your videos. Are you going to be creating canning videos I hope so but what ever you do they will be great 👍 to watch. 💕 Love your channel.
Thank you Laverne!! So happy to have you. I will definitely be doing some canning videos. I’m still learning, but will share my learnings with you all. There are so many wild berries here in Newfoundland to forage, so hopefully lots of canning and baking in future videos.
Hello, I live in Sioux Falls, South Dakota, United States. My mom and her 10 brothers and sisters were born in Codroy Valley, Newfoundland. I am subscribed and looking forward to your videos.
look lovely, the 3 lump bread explanation sounds good to me. Makes sense to me. I had made a sandwich bread and the directions said to put 3 balls in the pan, had never seen or heard of doing this before . /the loaf Baked beautifully , so hearing your explanation made sense. to pull the bread apart to make a quick sandwich. :)
This bread looks amazing! I never use a KitchenAid, don't even own one and not sure one could handle that much dough! I always ix and knead by hand like you. Now to find a tub big enough to handle that much! Glad I found your new channel and I'll be watching for more!
Marcia we should get an award for kneading by hand lol! Although you’re right, I don’t have a kitchen aid but it wouldn’t be able to knead all this dough. I hope you try it and that you love it as much as we do!
Just pulled the 3 lump Nan's NF bread and it turned out exactly like yours -yay! Best rise ever and I've been baking bread since 1970!! It was lovely!! I think proofing the yeast in the oven was key:))
I just came across your video and am subscribing. Loved watching you knead that massive amount of dough. My husband and I are retired and our 4 kids are all grown and have families of their own. I have always made our bread too just because that’s how I was raised. I make 4 loaves at a time cause that’s how many will fit in my oven. I freeze mine too. We make the 3 lump loaves as you call it and call it sharing bread. I have no idea where or why it started but the kids enjoyed it when they were at home. It’s the perfect size to grab and make a couple of sandwiches to share with a friend.
Thank you for sharing your Nan's bread recipe with us. I have been trying different bread recipes out and tomorrow is another bread baking day in my home and I will be using your Nan's recipe because your Newfoundland style loaf looked amazing when you pulled it apart. I am looking forward to seeing more of your videos.
Thank you so much for sharing your recipe! I made it last night n it tastes just like my late moms 🍞 brought back alot of memories. So thank you very much 🥰
Hello Larissa this is my first time visiting your channel. Your loaves of bread and rolls turned out beautiful. We call them yeast rolls or dinner rolls. I made some for Thanksgiving and Christmas that just passed and they were a hit. I've only baked bread once but want to get more into making my own so I don't have to buy bread at the store. Thanks for sharing you Nan's recipe.
Oh that was sooo well explained thank you so much I like baking in quantity blesses n cheers from a left handed BC er 😊🇨🇦will be waiting for more of your recipes 🎉
Hi Larissa👋 I just subscribed today because I love bread making. Well done in making such a huge batch of dough. I don't have the strength in me anymore for big batches so I'm envious of your Upper body strength. I think the best tip I can give you is to autolyse your dough in the very beginning at about 20 - 22°C or 60 - 71°f for about 30 minutes. This allows the flour to absorb the water evenly and will help the overly shaggy / sticky dough through the kneeding process. A fantastic resources on all things bread ( although it's sourdough but relates well to breadmaking topics) is Proof Bread on RUclips. John is one of those guys I could listen to and watch forever on the science of breadmaking and baking in general. I've learned a lot about bread since I discovered him and his wife Amanda. I will endeavour to watch all your videos now so take care and all the best from the UK 🇬🇧 😊
Great first video. The recipe is almost exactly like my mother's/grandmothers, except they used lard instead of butter. Also, you are correct with the comment on the three buns. Easy tear-away buns for the fisherman in the house. The two buns that touch each other were call the "kiss me" buns. It was a farewell kiss as they went fishing. (Maybe that's my family lore).
I think you have an amazing future in all kinds of baking, especially the way you bake bread. You made me a believer in the possibilities of making a loaf of bread which I’ve never done. Thanks for sharing and I’m from New York in the US and it’s pretty cold here as well. Good luck 👍🏻
Thank you Jeanie! I am still an amateur and believe me if I can do it, so can you. I’ll be posting a one loaf recipe soon, so that might be a good place to start. But I have 100% confidence you can still do the 8 loaf recipe and do a great job. Let me know how it goes if you try it out!
Hi Larissa, the breads look so wonderful! Looks like you're off to a great start for your channel. I'll be baking your bread soon and await your next video😉
I wanted to share a orange roll recipe that my family loves. It only makes 12 rolls but I double the recipe. 1 cup warm water, 1 tsp. salt, 1/3 cup brown sugar, 1/4 cup softened butter, 3.5 cups flour, 1.5 tsp. yeast, 1/2 cup melted butter, 2 T grated orange peel, 1/2 cup white sugar. Use all ingredients except last three (1/2 c. melted butter, orange peel. 1/2 c. white sugar) After first rise, cut dough into 12 rolls and roll into a mixture of the 3 ingredients completely. Place in baking pan. Cover and let rise about 45 min. Bake at 350 F for 20-30 min or until golden brown. Cool on rack and serve warm Hope they turn out for you and that you enjoy. It has become a Thanksgiving trradition for us. I live in the Us in Minnesota and enjoy cold winters also.
Nice to meet you, I’m new to your channel. I’m a fellow newfie who’s now living in NB. Growing up all we had was Bamma’s homemade bread, she made the best !!!❤ I make in now and then but never the same . We would toast it over the stove on our newfie toaster ( aka a coat hanger lmao) when we moved to Ont and as I had boyfriends that would see me do that, what a laugh, but a big slice of toast , some velveeta cheese and a big mug of tea!!! Ohhh my how I miss those days. Oops haha sorry for my rabble , anyway new to your channel and new subscriber ❤ Hahah we might just be related lmao my Bamma had 13 kids Her sister had 18 Yep we growem big. Yep the 3 lump loaf ahhhh my heart. And then the fritters and molasses YUM
Hahahaahah Leesa thanks for the comment! Loved every second. My husband and I had a good laugh about the Newfie toaster. First time I heard of it but I love it! Thanks for watching and subscribing. Looking forward to more rambles from you, maid 😂
Congrats on your channel, I have been baking my own bread for about a year now. I so enjoy watching everyone s bread making videos. I tend to make buns more than slice bread, just can't get that store brought softness. Still a work in process. The music was way louder than your voice. Looking forward to more videos. From WY
There is something so rewarding about baking our own bread. If you try this recipe I hope you like it! I find it to be softer than the grocery store bakery. Thanks for watching!
Love your 3 roll Bread. Enjoy making home made breads and no longer buy bread at the store. I’m hooked!!! I make a Japanese Milk Bread and learned that the 3 Roll method helps maximize the fluffiness of the loaf. Cooking a bit of the Flour w water and adding it to the dough helps with moisture and softness and keeps breads fresh longer. A great technique started by the Japanese. 😍 Happy baking.
So proud of you Larissa!! What a legacy of love Nan left to all of us… and a reflection of the wonderful very large family to which we belong! Dad and I are watching every video with such joy!
Thanks mama bear 😘
Get yourself a scale and weigh your three pieces of dough and then you will end up with three perfect pieces. Beautiful! Dough is lovely.❤😊😊😊❤
You are an ANGEL🕊️🕊️Your sweetness & kindness shine. Such a pleasure to encounter someone like you in this complicated world we share. PLEASE don’t change and continue to encourage everyone to pay it forward as you have. I’m an old hippy, 85, and love your kind life style and awesome attitude. As an afterthought, your bread recipe is by far the BEST. But that aside, you are the kind, caring person that makes our world livable. Bless you and yours ❤❤❤❤❤❤❤
Thank you for your kind worlds of encouragement, Wendy! God has blessed us beyond our needs. There’s so much to be grateful for.
Learned this recipe from a pastors wife in Wisconsin lost my recipe and now it is found thank you.
Great video
Hope you enjoy it!
Nice to meet you, Larissa. Great job on Nanos bread.I just made bread and buns last night. Tonight I made apple pie. Mom always used cream of the west flour, but I don't think they make it anymore. My mom had the cream of the West Recipe book for years. It was really worn. I found a lady in St. John's, who had the last 10 books. I bought them all for 10 dollars each. That was back in the late 80s. I gave them to my sister in laws and my sister for Christmas. Mom was given one, and I kept one for myself. Mom always prayed the rosary while she made her bread and put prayers on top when it she rose her bread. It was always so good. My favorite was the heel. She learned from my uncle, who was a baker on the American Airforce base in Goose Bay,when she was first married. I got it from the two of them. I live in Surrey, BC. Nice to meet you. I subscribed.
Best wishes. Great video.
Thank you for sharing that, Peter! Family is a blessing especially when we get to learn from those before us 😊
My 76 year old wife has been making bread since we were teenagers. We still to this day make our own bread. We recently started milling our own flour from wheat berries and making whole wheat bread. We were both very impressed at your skill kneading such a large amount of dough. You have exceptional skills. After 5 minutes of your video we decided to subscribe to your channel and follow your progress. YOU WILL DO WELL!!!! I would like to suggest ‘Bread Beckers’ on RUclips…. 😎🇺🇸
Your words of encouragement are so much appreciated, I am so glad to have you both part of the Come Home Cottage community. I’m very impressed you mill your own flour! That is a dream of mine, but I’m not quite ready for it lol. Thank you again.
Taking the internal temperature of the center of your bread for a lovely, soft and moist loaf or rolls, by inserting a probe thermometer to the center of your loaf. The temperature should be 190 degrees. Just a little tidbit I learned over the years. I enjoyed your video very much. I love that your Auntie taught you all about your Nan’s bread recipe. Techniques and the history of families needs to be passed down from one generation to the next it is vital now more than ever. I can’t wait to try this recipe. Lately I have been wanting to try new recipes from the usual ones I use. I would love to get just one basic recipe for all my needs. I’ll give it a shot. Tomorrow is bread day. I will also make some pierogies for dinner.
where do you reccommend getting a mill and some wheat berries?
I Making Bread for my dad & sister every day
@@steveseigel1595Bread Beckers on Utube have a store also they have bread baking classes online. Hope this helps. Also, I’ve shopped at Pleasant Hill Grain and they sell grain mills. I purchased my Ankarscrum stand mixer from them. Great customer service too😊😊😊
I'm 77 and I bake,(and love) soft sourdough sandwich bread. Mom and G'ma both baked homemade yeast bread. Both are long gone, but their recipe, was never written down or passed on. I would love to find a homemade bread recipe, that matches the taste and texture, of what I remember from my childhood.
Just wanted to say how nice it is to have a Canadian video 🇨🇦 and to see brands that I recognize 😀 My mother made bread and was very strong also. Thank you for sharing.
Thanks for watching Jennifer! It’s so true, I watch a lot of videos from the states and they have so many great stores that we don’t have. I’ll represent Canada here! Haha.
My thoughts as well. I'm an African Canadian and love homesteading but there isn't too many on RUclips from Canada. Thanks for showing local ingredients we can find here. Love the mention of no name brand! I just saw your channel n I'm glad I subscribed. I love Newfoundland n pray to visit one day soon. Thanks for sharing your nan's recipe with us. Glad to see your mom is watching to support! 👍🏿
@@jemimaharrison8570 thanks for watching Jemima! So good to have more Canadians join this community. Hopefully you will be able to visit Newfoundland, it is full of so much natural beauty and good people!
My father is also from Newfoundland. My Nan had 12 children, and my dad was the oldest. Thank you for sharing.
My Daddy is from Digby Nova Scotia and he said, breakfast, dinner and supper. He married my mom an Ontario gal who said, breakfast lunch and dinner so depending on who was yelling for us to come to table we heard both😄i miss our family music nights with the accordion 🪗 and organ being played, wonderful memories♥
Haha that’s hilarious! I’m sure that got very confusing. The east coast culture is so beautiful.
Your Nan would be proud! Thank you for sharing your video with us.
Thank you so much
I’m from the south in the US. I admire how ya’ll deal with so much cold. We call the mid day meal lunch if it is small and dinner if it it a full spread. Likewise, the evening meal is supper if it is lighter (Say soup and salad) and dinner if it is a full meal with meat, and several vegetables. This is a good tutorial. I pray your channel grows and does well.
Thank you Cheryl! And thanks for the comment, I find the differences so interesting
I grew up with a baking mom. She did all our bread. There were a lot of years we didn’t get store bought bread. I’ve been looking for a recipe to make a lot of loaves. I’m so excited to try this.
You need no hints. That''s the best bread Ive seen for a long time. Well done.
Thank you so much for the kind words
Your page was a suggestion from RUclips! Welcome, can't wait to watch the rest of your videos.
Thanks Amanda! So great to have you.
Your theory on the three bumps is very correct. I learnt to make bread by watching my mother and grand mother many years ago. I even made bread when I was in the army and brought a half dozen loafs with me when we went any place. All he guys would gather in my office tent in the evenings for bread and a game of poker.
I also make cheese buns by adding shredded cheddar in my flattened dough then roll up and add more on top. It costs but boy it is some good.
Great channel.
Thank you Robbie! It’s amazing the memories we all have around bread. Thank you for sharing.
Those cheese buns sound to die for! I’ll have to mix some cheese in the dough for my next ones.
I'm delighted to find you! My beloved grandmother was from Newfoundland; unfortunately, my father's work prevented us from spending much time together during the years when she would/could have shared her cooking legacies. I look forward to learning more from you. Btw, I'm 73, lost my Grams in 1994.
Thank you for sharing Gail. I look forward to having you along! Although I am at the humble beginnings of my learning. I’m sure there is much more I can learn from you.
OMG. PARTRIDGE BERRY JAM! I WISH! THAT LOOKED SO GOOD!😂
I'm watching from Arkansas in the United States. We also have Breakfast, Dinner and Supper in the southern states. Love your video!!! Keep them coming!
Thanks for watching Tonya!! Glad to have you a part of this growing community :)
In the Western U.S, it's breakfast, lunch and dinner
The end result is some fantastic looking bread & rolls. I wanted a grilled cheese too. But the jam on the rolls took the prize.
That’s a lovely dough! I’ve learned to let it sit for around 45 mins just to let the flour hydrate and the gluten get started. Then start to knead your bread dough. You might even find that you won’t need so much time kneading.
That’s a great tip! I think I’ll try that next time. If I can save on kneading time my arms will thank me lol
Interesting- I’ve tried the autolyse method where you combine the water and flour. Do you combine everything before letting it rest.
Just wanted to thank you for a great recipe. Cooked one loaf tonight fir hubby who is from Bird cove. He loved it. Nice and light. So delicious.
I am so glad you and your husband enjoyed the bread! Love it when Newfoundlanders get to enjoy it 😊
I learned to make bread living in Saskatchewan . Took them eating a few bad loafs to perfect it . I use to do cheese buns also there Where no stores but small ones if it snow no bread so sorda had to with a son in school . I live back in Florida my home state . We have always called lunch lunch a sandwich unless your cooking a big dinner and Supper night meal . So maybe it's a east coast thing . In the summer it's hot we cook Dinner and leftover for supper .
It must be an east coast thing! Thanks for watching :)
You,re a great girl and i loved that you spoke about the partrigh berries
Being a bread maker I think you did a fantastic job with that amount of dough , I do not think you need any advise , great video ! Thank you
Thank you so much for the kind words, Suzanne
Made my first loaf of bread in 1971 and have learned a lot since, Welcome to the journey! My advice would be to save up for a few things that will make your baking so much easier. Get a danish whisk for mixing the dough, get a bench scraper to let you use less flour, get an inexpensive kitchen scale to measure out your ingredients (that is a liquid measure you are using for your flour), keep the yeast in the fridge or freezer, forget the proofing of the yeast step--now days yeast is dependable enough to just use without proofing, try substituting a tablespoon of potato flour for every cup of regular flour you use (adds a nice moistness and it keeps longer), and try using a plastic shower cap instead of a towel over your dough as it is rising. And never, never, never cut into a loaf while it is hot even though it is really, really, really tempting. Remember you did ask if anyone had any tips. Those are mine!
Keep up the good work..........
Thank you Beth!! That is all great advice, I welcome it all. I still have a lot to learn but it’s so great having all of you share what has worked for years.
The danish whisk has been in my sights for a while now! Do you have any suggestions where to find a good one? I don’t want to buy a cheap one just to have it break right away.
Thank for watching!!
@@comehomecottage King Arthur Flour in Vermont is a great source for all things baking. Got my whisk there. And they also have the hard-to-find potato flour.
I'm going to try the potato flour, Thank You
Always give your dough that boost from proofing like she did. Proofing really gets all that yeast working really well. She should keep doing what her nan did -it works super well!!
@@comehomecottage I got my Danish whisk at Amazon, easiest way to get it, cheapest also, they're not expensive.
Welcome to u tube! Subscribed right away, just because of your sweet personality! Blessing to you❤️
Thank you Joy that’s so kind! Happy to have you :)
I made this recipe today cut half! What a great bread recipe. It was still a workout on my shoulders. My nan was from Nova Scotia. She made the best rolls I have ever tasted. I know that some of why they were the best is that my Nan and I shared so much love together in the kitchen when she was still here. Now you get to share your love with us. Thank you for sharing part of your family with us!
So glad you loved it! Thanks for sharing. It makes it much more special when we have these skills passed down to us. What a blessing.
Good Morning ! So nice to see a Canadian channel ! I am west of you a couple of provinces. I just saw this a few minutes ago and added it right away . Good luck and will be following all your videos.
Thank you so much Lydia!
You can check the temperature of your bread by taking a thermometer and pushing it into the center. It should read around 200°F. That means it’s perfectly well done in the center. Your loaves are beautiful and I can’t wait to see the buns.
Your bread is beautiful! I am an avid bread baker, because it is a challenge, it is soothing, and it brings so much joy to others as well as myself...and it is GOOD! I see family recipes as treasures, and memories, so thank you for sharing your grandmother's recipe. I am going to make it and share all that goodness with my family, and it may become one of my family treasures and memories. I will put your name, and the story of your grandmother on the recipe. God bless
Thank you so much for your comment and kind words. I agree, family recipes should be cherished and enjoyed by future generations. I feel so blessed to have come from some incredible women who knew how to love and serve their family well. God bless you and yours, and I hope you all enjoy this recipe!
So glad you popped up on my feed. Congratulations on starting your channel. I have been baking bread since last summer and have yet to get consistently good, soft bread. I am going to try your treasured recipe. Thank you for sharing it. You have a new subscriber here.
Thank you so much Delores. Keep at it! I remember being so frustrated when they kept coming out underbaked or just not right. I’ve learned tips from so many amazing bakers and it brings me so much joy to bake bread for my family. Would love to hear how it goes when you try it!
I'm late to the party. I enjoyed this inaugural video. I loved all the good tips. My back aches watching you. LOL. I made Cottage Cheese Dill Bread today, leaving out the egg since I'm allergic. It turned out beautifully. There is no need for the egg. Who knew? Looking forward to more videos. Subscribed after just a few minutes.
Thank you Linda!
Wonderful clear instructions. I love hearing your calm voice and accent. Thank you so much Bonita x
I use my Kitchenaid to knead the dough. If making 2 or more loaves I divide the dough in half then knead them separate. Have arthritis so sometimes it's hard to hand knead and using my mixer with the dough attachment gives great if not better results.
That’s a great solution especially when working with a lot of dough!
Seeing you turn out the dough and kneed it, I can see your hydration percentage was spot on for a nice consistency. The way you kneed looks like you've had lessons from Jack Sturges on his channel "Bake with Jack" you do it exactly like him.
We live in South Africa and I've been making home bread since 1987 before we left Rhodesia (Zimbabwe). I've since grown my own sourdough culture and have been making sourdough bread for the past 3 years. Love it!
Thank you so much for the kind words. I am so intimidated to do a sourdough but one day I will challenge myself! Haha. I spent about 5 weeks in Zambia a few years back and it was one of the most beautiful parts of the world I’ve ever seen. Thank you for watching and for your comment.
You do a fantastic job in your bread making. I could watch you for hours. I'm going to try your one loaf recipe real soon. Thank you!
I have just started making my own bread 🍞 Thank you so much for sharing your recipe 💖
Good job from Louisiana. New to your channel
Thank you Deborah!
hello and congratulations on your new channel. I am so excited you came up on my feed. I am from Ontario but have many relatives down east. Cant wait to try this tomorrow after work and will be following your channel😊
I have been commercial and home baking for over 40 years. I have never proofed yeast. I mix it with the other dry ingredients and then add my warn liquid. After I open my yeast I store it in my fridge. My dough has never failed to rise. Just explaining what works for me. It eliminates the yeast proofing step. Am impressed that you would hand knead this much dough.
Thank you for sharing! I am really enjoying hearing all the tricks people have been using for years and years.
Wow they look great! Love a good bread making video ;) and those buns ….. helloooooo
Thanks for the detailed run though. Can’t wait for more videos 😀
Thanks so much for watching! Glad you enjoyed it :)
@@VeeVeeVeeV hahahaha she’s my sister !!
Thanks that was very interesting J like to bake in quantity so this recipe was perfect Thanks for sharing 😊cheers from the Pacific side of Canada 🇨🇦
Wow you did one hell of a job great job 👏👏👏
You are a great baker.They turned out really well.Well done you.I think you have put me in the notion to bake bread.👏👏👏👏👏👏🌺🌺
Thank you for your kind words, Florence. I’m so glad I could motivate some more bread baking! That’s what it’s all about haha
Enjoyed watching
just subscribed to your channel, because I love bread recipes. meme and pepe were born in nova scotia and emigrated to the states after my uncle but before my dad was born. She always made 3 lump bread, and said it was so pep would have a piece to take to work not sliced to eat with his hunk of bologna. Whatever bread was left over, the horse got! Used to make big batches of bread when all the kids were home, mixed and rose it in a dedicated dishpan - used only for bread making! sometimes would fry up the dough pieces rather than make the rolls, and that was always a hit. but in our 70's now and do not need as much, so make smaller batches - mostly rolls - for smaller appetites. when i do make the 3 lump loaves, i make a normal size loaf, and cut into 3 pieces, and form them into my 3 lumps. Excited for you and hope your channel grows quickly so you can stay awhile!
Thank you for sharing that, Sandy! I love hearing stories of how families lived on the east coast and how they fed their families. Something about baking and cooking that gives so much satisfaction. I am glad you are still enjoying making rolls.
Hey sweetie..this was fun .. it looks like a master dough that could live 2 weeks in the fridge to pull off of to bake things …you could do stretch and fold is fine now instead of kneading …it’s how bread is done every 30 min or so a stretch and fold on all four sides truly less energy
Just found and think you are doing a great job can’t wait to see your next episode. I have already subscribed only tip I have for you is to save and freeze all your butter wrappers and use them for buttering your pans.
Great tip! Thanks!
You did an excellent job! I’ve never heard of partridge berry. Sounds interesting. I learned how to make bread from my mother-in-law. I have made it for many years. I’m from middle of Nebraska, USA and we always said breakfast, dinner and supper. Happy baking! 😊
Thank you, Nancy! Happy baking to you too :)
I live in North Alabama and we say breakfast, dinner and then supper.
Also known as Lingonberry and they grow all across the northern hemisphere in the boreal. Delicious. I pick them every year and use for jam and homemade wine.
Congrats on your first video. Great job! My Mom is from a small Newfoundland town. She regularly made the same size batch (7 loaves and a pan of buns) in an oil stove, and it lasted a week if she was lucky! I call the slice in the middle of the three-bun bread the "good slice" (my sister-in-law calls it the kissing slice). There's something extra special about it. I loved it toasted with butter and marmalade. And had many peanut butter sandwiches through my school years. Never got old! My BFF and I would often get into a fresh loaf while it was still cooling! Mmmm!! You've inspired me to dig out her recipe.
That’s awesome! I’ve heard the “kissing slice” and it’s my favourite part too, it really is special not just because of its name lol. Thanks for watching!
The reason you didn’t need more flour is you used the better quality of flour it really does make a difference. I’m now milling my own it cheaper and healthier too another learning curve but so well worth it .
Oh wow no kidding! If it wasn’t a $6 difference I would always get the Robin Hood. I’ll have to stock up when on sale I think!
How did you learn to mill? I really want to do that eventually
@@comehomecottage Milling your own flour? It's a snap. You buy a milling (grinder) machine. You buy whole beans. Put the beans in the machine, turn it on! There are several brands. They are not cheap. Whole unmilled grain can be stored for years. Once the outer husk is broken then the grain will go rancid. Check out the different grinding grain mills (Wonder Mill, Mock Mill and a host of others) What's wonderful about grinding your own grain....you know what's in it, it's just pure grain flour.
@@lovevivaldi thanks!!
I have the same measuring cup in 2, 4 and 8 cups. The 8 cup one is awesome for bread making.
Ohh I would love to have an 8cup! Would make this process faster lol
Your Nan's bread demo is perfection -don't change a thing, Yes a "bench scraper" would help you divide the dough and scoop up the dough from the counter when you first start working it. Hope your channel is a great success !!! Happy baking. You have a very lucky hubby and family to have you! Congrats!
Thank you so much for those kind words!
Just found you! Can’t wait to try this when we have our next church bake sale! Come on folks, lots of views, now let’s all subscribe and thumbs up!! ❤️ TFS
Thank you so so much, that means a lot! Hope it all goes well with the bake sale. God bless
Beautiful breads
Beautiful! 😻
Fun watching, love baking bread, all types your show caught my attention at a glance because all I saw was “Newfoundland 😂😂 , my “grandson” is a “Newfie”, and is my quality control expert. His favorite word is bread.
Hahaha awesome!! Newfoundlander’s love their bread… with molasses apparently lol
For a batch of bread that size my mom would put 2 cups of plain mashed potatoes in when she added the ingredients to the flour. It was really delicious. Also I worked in a place that did fresh baked items and after the bread an rolls were baked they made an egg wash of 2eggs beaten good and 2 cups of cool water to brush on after they were baked to make the crust soft.
Sharon I think your mom was onto something, I’ve never heard of mashed potatoes in bread but I’m sure that was delicious!
potatoes make the dough so soft. I love using potatoes in bread recipes
Mashed potatoes in dough for cinnamon rolls is great too.
I love your accent. I have a friend from there and you look and sound like her.
I'm turning 64 Dec 6. This is the best breadmaking video very easy. Going to play your video tomorrow and make this bread. All my other attempts were fruitless. Timing things and adding sugar to yeast makes sense. I'll let you know how it turns out. My first time bread was raw too lol. I'm in Portugal cove just moved a year ago from Gander
That is so awesome! Let me know how it turns out, I'd love to hear. Happy belated birthday 🥳
I also thought the 3 loaf bread was done in like a 9X12 pan. My grandma made bread every other day and put in the closet and would not cut for a whole day. She was from St. Johns until she moved to the us. But my Uncle said she never let they eat the bread for an entire day. Must have been easier to cut.
That must have been hard to resist, since it smells so good baking! Haha.
Welcome to your new channel. I was so impressed watching you I subscribed so I don’t miss any videos. I have never seen anyone make that much bread in one session. You are amazing
Thank you for watching Anita!!
I am so glad I found your channel. You are wonderful to watch. I guess you are now my bestest channel, and I am really looking forward to all your videos. Are you going to be creating canning videos
I hope so but what ever you do they will be great 👍 to watch. 💕 Love your channel.
Thank you Laverne!! So happy to have you. I will definitely be doing some canning videos. I’m still learning, but will share my learnings with you all. There are so many wild berries here in Newfoundland to forage, so hopefully lots of canning and baking in future videos.
Hello, I live in Sioux Falls, South Dakota, United States. My mom and her 10 brothers and sisters were born in Codroy Valley, Newfoundland. I am subscribed and looking forward to your videos.
The west coast of NL is so beautiful, especially in the fall. Great to have you along Shannon!
Beautiful dough! I’m going to try the Newfoundland style😊👏
Awesome! Let me know how it goes
I really enjoyed your first video! You will do great!
Thank you so much Leanna!
look lovely, the 3 lump bread explanation sounds good to me. Makes sense to me. I had made a sandwich bread and the directions said to put 3 balls in the pan, had never seen or heard of doing this before . /the loaf Baked beautifully , so hearing your explanation made sense. to pull the bread apart to make a quick sandwich. :)
This bread looks amazing! I never use a KitchenAid, don't even own one and not sure one could handle that much dough! I always ix and knead by hand like you. Now to find a tub big enough to handle that much! Glad I found your new channel and I'll be watching for more!
Marcia we should get an award for kneading by hand lol! Although you’re right, I don’t have a kitchen aid but it wouldn’t be able to knead all this dough. I hope you try it and that you love it as much as we do!
Your Breads are just Beautiful!!!
Thank you so much for sharing your family recipe. Best wishes to you and your family.
Thank you!!
Just pulled the 3 lump Nan's NF bread and it turned out exactly like yours -yay! Best rise ever and I've been baking bread since 1970!! It was lovely!! I think proofing the yeast in the oven was key:))
Yay! Oh wow that is the best news, thank you for sharing. I’m so glad it worked out great for you :)
Love the apron
Yummy. 40 minutes looks good to me!
I just came across your video and am subscribing. Loved watching you knead that massive amount of dough. My husband and I are retired and our 4 kids are all grown and have families of their own. I have always made our bread too just because that’s how I was raised. I make 4 loaves at a time cause that’s how many will fit in my oven. I freeze mine too.
We make the 3 lump loaves as you call it and call it sharing bread. I have no idea where or why it started but the kids enjoyed it when they were at home. It’s the perfect size to grab and make a couple of sandwiches to share with a friend.
Thank you so much for sharing, Gwen! Glad to have you part of this community
Oh! You just answered my question 😊
Thank you for sharing your Nan's bread recipe with us. I have been trying different bread recipes out and tomorrow is another bread baking day in my home and I will be using your Nan's recipe because your Newfoundland style loaf looked amazing when you pulled it apart. I am looking forward to seeing more of your videos.
Awesome! How did it go?!
Great tutorial. Step by step instructions for beautiful bread. Thank you!
Thanks for watching!
I make bread all the time. Made you recipe today and it turned out delicious. Thank you.💕💕💕💕
Great looking bread thanks for sharing
Thank you Gail!
You’re great at teaching
Thank you Robert
Thank you so much for sharing your recipe! I made it last night n it tastes just like my late moms 🍞 brought back alot of memories. So thank you very much 🥰
Thats so awesome!! So glad you loved it. Thanks for letting me know!
Hello Larissa this is my first time visiting your channel. Your loaves of bread and rolls turned out beautiful. We call them yeast rolls or dinner rolls. I made some for Thanksgiving and Christmas that just passed and they were a hit. I've only baked bread once but want to get more into making my own so I don't have to buy bread at the store. Thanks for sharing you Nan's recipe.
Thank you! Let me know how it goes if you make this recipe :)
Excellent tutorial, thank you.
Ohhhh, my hubby is from Newfoundland! Will try this in hopes he likes it :) great video 👍🏼
That’s awesome! Hope you guys enjoy it :)
Omg ,those look soooo good.
Thanks!
Congratulations on your new channel. I subscribed right away. You’re going to be successful 🎉
Thank you! That’s so much appreciated.
Oh that was sooo well explained thank you so much I like baking in quantity blesses n cheers from a left handed BC er 😊🇨🇦will be waiting for more of your recipes 🎉
Awesome!! So good to have you
Hi Larissa👋 I just subscribed today because I love bread making. Well done in making such a huge batch of dough. I don't have the strength in me anymore for big batches so I'm envious of your Upper body strength. I think the best tip I can give you is to autolyse your dough in the very beginning at about 20 - 22°C or 60 - 71°f for about 30 minutes. This allows the flour to absorb the water evenly and will help the overly shaggy / sticky dough through the kneeding process. A fantastic resources on all things bread ( although it's sourdough but relates well to breadmaking topics) is Proof Bread on RUclips. John is one of those guys I could listen to and watch forever on the science of breadmaking and baking in general. I've learned a lot about bread since I discovered him and his wife Amanda. I will endeavour to watch all your videos now so take care and all the best from the UK 🇬🇧 😊
Thank you for watching! I will definitely check out their channel. I love learning the science behind it all, really helps me make good decisions.
Hi this is my first time on your channel and I cannot wait to make your bread it looks so good and I just subscribed I can't wait to see what's next 🥰
Thank you Lori!
Great first video. The recipe is almost exactly like my mother's/grandmothers, except they used lard instead of butter.
Also, you are correct with the comment on the three buns. Easy tear-away buns for the fisherman in the house. The two buns that touch each other were call the "kiss me" buns. It was a farewell kiss as they went fishing. (Maybe that's my family lore).
That’s so great to hear. I love hearing the history! Thanks for sharing
I think you have an amazing future in all kinds of baking, especially the way you bake bread. You made me a believer in the possibilities of making a loaf of bread which I’ve never done. Thanks for sharing and I’m from New York in the US and it’s pretty cold here as well. Good luck 👍🏻
Thank you Jeanie! I am still an amateur and believe me if I can do it, so can you. I’ll be posting a one loaf recipe soon, so that might be a good place to start. But I have 100% confidence you can still do the 8 loaf recipe and do a great job. Let me know how it goes if you try it out!
I have never heard of partridge berry jam. It looks delicious! I love making bread! May your Channel be blessed!
Thank you Donna!! Partridgeberries are very tart, but with sugar it’s delicious
Hi Larissa, the breads look so wonderful! Looks like you're off to a great start for your channel. I'll be baking your bread soon and await your next video😉
Thanks for watching Lisa!
I wanted to share a orange roll recipe that my family loves. It only makes 12 rolls but I double the recipe. 1 cup warm water, 1 tsp. salt, 1/3 cup brown sugar, 1/4 cup softened butter, 3.5 cups flour, 1.5 tsp. yeast, 1/2 cup melted butter, 2 T grated orange peel, 1/2 cup white sugar. Use all ingredients except last three (1/2 c. melted butter, orange peel. 1/2 c. white sugar) After first rise, cut dough into 12 rolls and roll into a mixture of the 3 ingredients completely. Place in baking pan. Cover and let rise about 45 min. Bake at 350 F for 20-30 min or until golden brown. Cool on rack and serve warm Hope they turn out for you and that you enjoy. It has become a Thanksgiving trradition for us. I live in the Us in Minnesota and enjoy cold winters also.
I wrote that down it sounds delicious! Thanks for sharing
@@comehomecottage I hope you share this one with us. It sounds so yummy! I love orange rolls.
Sounds yummy
Sure enjoyed watching you today! I am new bread baker and this was so informative! I am subscribing!!!!
Oh how wonderful!! I’m so excited for you. Happy bread making to a fellow baker 😊
Nice to meet you, I’m new to your channel. I’m a fellow newfie who’s now living in NB. Growing up all we had was Bamma’s homemade bread, she made the best !!!❤
I make in now and then but never the same . We would toast it over the stove on our newfie toaster ( aka a coat hanger lmao) when we moved to Ont and as I had boyfriends that would see me do that, what a laugh, but a big slice of toast , some velveeta cheese and a big mug of tea!!!
Ohhh my how I miss those days.
Oops haha sorry for my rabble , anyway new to your channel and new subscriber ❤
Hahah we might just be related lmao my Bamma had 13 kids
Her sister had 18
Yep we growem big.
Yep the 3 lump loaf ahhhh my heart.
And then the fritters and molasses YUM
Hahahaahah Leesa thanks for the comment! Loved every second. My husband and I had a good laugh about the Newfie toaster. First time I heard of it but I love it! Thanks for watching and subscribing. Looking forward to more rambles from you, maid 😂
Your bread is gorgeous.. I love making bread.. great video thanks ⚘️
Thank you Beth!
Congrats on your channel,
I have been baking my own bread for about a year now.
I so enjoy watching everyone s bread making videos.
I tend to make buns more than slice bread, just can't get that store brought softness.
Still a work in process.
The music was way louder than your voice.
Looking forward to more videos.
From WY
There is something so rewarding about baking our own bread. If you try this recipe I hope you like it! I find it to be softer than the grocery store bakery.
Thanks for watching!
you have done a wonderful job with your bread. the crumb is perfect.
Thank you so much.
Love your 3 roll Bread.
Enjoy making home made breads and no longer buy bread at the store. I’m hooked!!! I make a Japanese Milk Bread and learned that the 3 Roll method helps maximize the fluffiness of the loaf. Cooking a bit of the Flour w water and adding it to the dough helps with moisture and softness and keeps breads fresh longer. A great technique started by the Japanese. 😍
Happy baking.