Відео

Looks amazing. Great idea simmering the shells.

My fathercwas Sicilian. I love the hard crusty bread with the aroma of yeast & thats softness inside. I miss those days with the cheeses, meats different types of olives. Yum. Thanks for sharing. Need regular measurements. Im old school.❤😂🎉😊

New Subscriber! Thanks for a great channel!!

I didn't see you add olive oil.? I heard you say oil in the ingredient list as you were naming them off.??

Eww you should at least wash that shower cap first. They are not meant for food.

You weigh to be precise but then you add flour!

Nobody years ago never ever weighed their ingredients. They only went by eye and the feel of the dough. Totally not necessary if you know how to measure correctly. Bread recipes are very forgiving.

These are easy and scrumptious! Thank you for sharing your recipes!

I love this recipe but i love the Rolex more.😊

I am so glad to have found you. I love listening to you and you describe the ingredients very well. My husband was Italian and I love learning Italian recipes You are a breath of fresh air and I look forward to seeing more recipes from you OK😍💕

I just found your channel and I love all of the recipes and how you teach us to make things 'your way'! I wish you would add additional videos soon!

Here's a Greek tip. Uses a wet towel to cover dough while it rises. He's right on the H2O. To get really crispy crust you need h20. I also use a poolish when making bread. I also like semolina...just a cup.

I did it 😅Bread 🥖 first time I try your way success 😊taste good awesome 👏 thanks 😊

Great idea! That shower cap works fantastic! 😀

He doesn't use bread flour because it's expensive I'm sure he could afford a couple of pennies more look at the house look at the kitchen he's living in this guy's a riot and a good cook I'm sure😅🥰👍🏻👏🏼👏🏼

I followed this recipe to the letter. After the two 5 minute baking intervals it was neither Brown nor near done by temperature. It was a very heavy dough but did proof & my yeast proofed beautifully too. How does beard bake in 10 minutes? An extra 10m & It's done. Maybe it'll taste good. Nope. In the trash. I don't know where it all went wrong, but this was a waste

so, to understand, 5min and 5 min, that mean cooked for 10Min only?

I tried to watch your video. It looks really good, But I couldn't get it to play without a 30 second commercial first.So I had to skip it

Thank you for such an informative and amazing video! Love ❤️ your cooking Chef!

You are such a sweet guy.... Thanks so much for all your loving care to teach us how to make lovely meals.

You have a beautiful home❤❤😊😊

My husband’s mother always made 5 loaves of bread plus a pizza every Friday when he was a teenager. Of course they were an Italian family. She was the best cook! I lived across the street and was best friends with his sister so I got to eat all of this delicious food! I watched her make her bread and she did all of the mixing and kneading by hand, but it had the same ingredients. Delicious! Can’t wait to try your method! Thank you!

Would been better if you tell us how many cups you use some of us don’t have scales

Is that a bat girl Rolex pop?

After watching numerous videos, I’ve decided to use your recipe for my first attempt. You must be Sicilian, you are the only one I’ve seen cut the loaf on its side !! Lol

How much flour??

SO YOU NEVER TOLD US WHAT THE SECRET THING WAS

I love this guy!

You have Alexa going crazy at my house😂

Most outstanding!!!

si vous mettez la levure dans de l eau a 95 ou 100 degrés votre levure meurt

MAGNIFIQUE!

Being from Chicago, I love Chicken Vesuvio, but I haven't had it in decades .... your technique is impeccable

Hi everyone. This was, unfortunately, a fail for me. Maybe its my altitude?? Followed the directions to the letter. After the three 5-minute times in the oven, my bread wasn't even a bit brown, and the internal temp was only 130 degrees. After adding 3 additional 10-minute segments at 450 degrees, it browned nicely, but it only had an internal temp of 170-175. Total bake time 45 minutes. Took it out and gave up. Again, maybe my altitude? I'm at 5,600 feet. Loved the video, though. ❤

Funny that flat loaf that you took out of the oven was not the loaf you cut. 😂 a bit misleading. The loaf you made looked like it didn’t rise enough.

oh yeah. i am from naples. from the Bronx. lol

Got it same as brasiole❤ ohhgats nice 😊

Thank you so much for the recipe it was delicious! I used 1 stick of butter instead of 2 and it still had a butter taste, which I love.

Love it grand job 3 loaves one after the other, very quick method , cheers buddy.

First time making bread and I chose your recipe due to how simple it was. I had to leave the bread in the oven for a few more minutes, most likely due to the oven size difference or location of the rack. While the style and thickness of the bread loaf is not something I personally enjoy, the taste of the bread was really good. I would highly recommend this video to anyone starting out with bread making and to learn the basics. It will give you the confidence needed to take your baking to the next level. Side note, be very careful while cleaning the food processor and it's blades. I didn't think they were that sharp and while I was using a sponge in one had to remove the tiny dough bits. My other hand slipped across one of the blades and sliced open my left pinky. The blade was so sharp, I didn't feel a thing. It wasn't until I saw blood forming at the bottom of the container, I noticed I cut myself and then I started to feel the pain.

Hello from a new subscriber south of Boston 😊 Following along. I will let you know how it turned out. 😊

How much flour & salt?

I adore this man!

Grazie...senore....Mamma Mia...Che bella

Wow! looks delicious. Can't believe a 10 min.loaf

Nice job 😊😊

Thank you my friend I followed your recipe I appreciate you.😊

Still looking for help. I feel like I've tried everything, over and over. Still flat loaf, no airiness as all. A brick. My process: Same EXACT measurements. I manually stir the salt into the flour. I use a Kitchenaid with dough hook and knead for 12 minutes. I work the dough into a smooth ball and let it rise 1 hour, punch it down, 40 minutes, punch it down and form loaf as described. Let is rise 30 minutes. (My kitchen is around 73 degrees.) Score and bake at 475...I find that in order to achieve 190 internal temp after 10 total minutes it has to be 475 on my oven. And there you have it...another brick. I'm getting really discouraged. I tried varying knead times from 5 to 15 minutes. I've tried eliminating the 3rd rise. I've tried letting the 3rd rise be longer, but it overproofs and collapses when scored. I'm at a loss.

Thank you for your receipts. My husband loves Alfredo sauce. I keep watching your videos. You are the best.

This was awesome. Thank you. Tip to help your chopping board from moving is put a wet cloth under it or a shelf liner. I enjoyed the video.