Noreen, I've loved you and your channel for many years. I know I'm a better person and a much better cook because of it. Thank you so much for all you've taught me over the years. I just now sent up a prayer for you and will continue to do so.
I store my bread in either 2 gallon zip lock bags or in bread bags that I get at Wal-mart. They are in the same section as the regular plastic bags. They come with twist ties and are longer than regular bags to accomodate a loaf of bread. Sometimes they are called bakery bags. You can also buy them online through many outlets including King Arthur flour.
Leaving out the potato flakes is a mistake. The potato flakes and the dry milk are amendments to the dough that help give it loft and moistness. The other mistake people make is adding way too much flour. If your dough seems a bit sticky when it's at the raggedy stage, don't add more unless it is seriously sticking to the bottom of the bowl. You must give your flour time to hydrate properly. Make the recipe as written the first time. The potato flakes are crucial.
I only use SAF instant yeast. It is the only yeast I have ever used in the last 20 years. I don't think I have ever used rapid rise or regular yeast. You can use what you like, but if you use anything except instant yeast, you will need to proof your yeast first and then add it to the rest of the ingredients. I have mentioned this in several of my bread videos.
I really like this, but how do you store it once baked to keep it moist and fresh? How many days before we need to eat it up? Can this be frozen to use in another recipe if we don't eat it all in time? What do you do if you have some left over? Thanks!!!
You can freeze them after the first rise and then you can either shape the dough at that point or just toss it in a bag and freeze it. You can keep it in the freezer for up to six months.
@skybirdbird Yes, mine stays fresh all week in a ziplock bag. The potato flakes help to keep the bread fresh and soft. If you want to use ascorbic acid, you can just crust a vitamin C tablet and use 1/8 teaspoon for one recipe of bread. Add it with the yeast. Yeast loves vitamin C! I use it all the time for certain bread recipes. Not this one, but anything with a heavier grain it definitely goes in!
I don't know what it is about y'all's videos but it just makes sense and fun to watch! I have been struggling the past year trying to get that good texture perfect for everyday sandwich and such and this is it. I made it rt along with ya in on my ipad and it is perfection! So thankful for you sharing your passion and knowledge to even us season cooks. I'm always eager to learn new ways of doing things.
Do you think it would be ok with less butter? My everyday bread recipe has only 1 TBS for one loaf. I do LOVE butter! But try to cut down on the saturated fats. Thanks
@@NoreensKitchenOfficial I use to feel this way too until I lost the use of my hands. Bread making was something I loved. I have made your sandwich loaf in the past and it is outstanding. I was hoping to convert it so I could place in bread maker. Didn’t mean to bother you.
@dek2711 The food storage potato flakes are exactly the same as the Idahoan or other types of potato flakes. You should have no problem finding them. Mine are no different except that they are in a big can.
Yes, just form them into evenly portioned segments. I use a scale and weigh approx 2 ounces per ball. Roll then flatten. I did this in my yeasted sourdough rolls video. Those were perfect for hamburger buns. Bake them for the same amount of time and put the foil on after 20 minutes to prevent over browning.
What role does the butter play, other than to add rich flavor? I ask this, because most commercial bread makers don't use butter...only flour, water, salt, sugar.
This is hands down the best bread making tutorial I've found. Going to give this a try soon but omit the potato flakes.. Hope it comes out good since I suck at making bread.. Ask me to do anything else in the kitchen but bake bread.. *Fingers crossed*
LOL. You are absolutely right Noreen, there is NO substitute for homemade fresh baked bread! You are such an inspiration to me and to so many others!! Thank you for all of the knowledge and humor that you share, it is greatly appreciated!! Keep up the good work!
LOVE your videos and website! I don't see a recipe for whole wheat bread. PLEASE do a video on while wheat bread. My husband is a hypoglycemic and I'm diabetic. Thanks in advance!
Another thing u could do while u have all your ingredients out anyway is to make 2 or 3 of those double batches of dough & after the first rise, shape & wrap them properly to freeze. Then just take out to defrost & do the second rise right in the pan. Frozen bread dough works very very well. As soon as we can afford the expense, my DH is investing in a Bosch mixer which can do 8 loaves at a time, then I can freeze 5 or 6 of them. I'm REALLY looking forward to your whole wheat/oatmeal version!
Idahoan potato flakes are what I use if I have to buy them at the store. Otherwise I use the potato flakes I buy for my food storage. I am sorry but I will not be sending you a photo. I could not possibly entertain all of the requests I get daily. I will be removing your other comment because it is unsafe to post your email address on comment threads such as this. Please be more careful.
@jaxsmomma13 I don't use a bread machine, so I wouldn't know how to adjust the recipe for you. I had one and hated it. As far as the flour goes, I did use regular all purpose flour.
Absolutely, however only if you have a mixer that can handle that bulk of dough. A Kitchenaid, for the most part can, but never knead above a speed of 2 or you will void your warranty.
@@NoreensKitchenOfficial Thanks. I have a large kitchaid pro. So i think ill give it a try. I made just a single batch of this today and it was so good. I've been on the hunt for a go to recipe that I can make weekly that would be soft enough for sandwiches. Even better I did the math and it came out to only around .55 cents or so to make. Thank you for sharing this amazing recipe!
those look great noreen... does it stay fresh all week... i have to bake mine daily or it goes stale... do the potatoe flakes help keep it fresh? i heard once that ascorbic acid will keep bread fresh but have no idea the amounts to use... have you ever heard of doing that? as always...tkx
Thank you for sharing this recipe with us Noreen!!! This looks like it is a very easy bread recipe. Can you use this same bread dough to make rolls with?
I have two questions,please. #1) The elevation that I live at is over 6,000ft... aside from the difference in rising time are there any other adjustments to the recipe that I would have to make? #2) Would it be ok to make this bread dough ahead of time,freeze it and bake it off as needed? I am trying to steer my family away from pre-made/store bought rubbish...um I mean "foods". Thank you so very much.
Noreen, I tried making the 1lb everyday load and it didn't come out, I know you were using 6 TBLSP butter is it still that much butter for the single loaf? Single recipe says 6. Thank you. I really want to master this bread. I am a beginner so any help will be appreciated.
I use potato flour in my bread. I wasn't to happy about what is in the potato flakes. Potato flour costs more but worth it. We buy our flour and baking ingredients from Azure. Thanks for posting the video!
Have made this several times and we love it. My question is I want to make some hamburger type buns. i am sure that I can use this recipe just make small balls and squish them down before 2nd rise. What do you think? Also how long should I cook them for?
Unless I'm mistaken your video shows two tablespoons butter for one loaf but your printed recipe shows six tablespoons butter. Let me know if I'm wrong . Which one is correct? I put six and it didnt raise very much.
@valbakke I could, but I order mine online directly from KAF. I like to order the 5lb bags so that I can vacuum seal them. When you only have to open a small bag, You always have fresh flour. I won't use a 25lb bag that fast.
That looks like a great recipe, kinda reminds me of an Amish recipe. I too make homemade bread, and make hamburger buns sometimes. We have't bought store bought poison, I mean bread in a long time. We'll try that recipe! Yummy. FYI for those, like me who are not too sure about the tapping method, I use a thermometer...200* And make Focaccia for some real nice turkey sandwiches, double the recipe for thicker bread.
I just discovered your channel a couple of weeks ago and I'm saving recipes like crazy! Thanks so much for all you do... great tips, too! And I love making homemade bread! Question: I usually make bread in my machine and use bread flour. Would it be ok to use bread flour in this recipe or would you stick with all purpose?
I don't recommend switching the flour out from all purpose to bread flour. Bread flour has a much higher gluten content and it will result in a much heavier and tougher dough in the finished product. Hope that helps.
Oh, I wouldn't use margarine either. Ok, thank you so much for taking the time to answer my multitude of questions. I have just started my homesteading journey and trust your expertise immensely. I will conquer bread making even though it is what I am most terrified of. No more store-bought bread in this house if I can help it.
I do not use bread flour in this recipe because the extra gluten is not required. I do use it in some recipes like no knead breads. But most of my bread recipes start off with all purpose. If I need extra gluten I just add vital wheat gluten. Or I grind my own wheat for those recipes.
wonderful I love baking and I make sourdough beard that's great I'll even share my sourdough recipe with you to try , one question though if you don't have powdered milk can you use regular milk in its place?
I thought my mom was the only one who used potato flakes for everything. lol. She puts them in Deviled Eggs and when she makes them at a family function, they're always the first to go. LOL. However, I'd never seen them or the dry milk in bread. and when I make it and take it out of the bowl, its all wet and mushy. And bread never lasts long in this house either. lol. Not the first loaf. :-) Fresh, buttered, still warm bread is the best.
First let me say THANK YOU! the bread was the 1st thing finished at Xmas dinner! lol!! but now the family want me to make cinnamon raison bread & whole wheat bread - am i able to adjust the recipe without ruining it??? help please :) !!!!!
There are countless recipes online for bread. I suggest you take a look at the King Arthur Flour website for a good number of bread recipes. If you are asking me if there is a good way to make quick bread like the stuff in a tube, the answer is this: Good bread takes time. Good food takes time. If you budget your time right, then you can make anything you love and make it better than the stuff in the tube, which I would never eat.
Before you even said it, I thought "A baby's tushie" LOL I guess a lot of us think alike. I'm making this bread today, it looks so easy. I love homemade bread and this is wonderful.
Yes, very much so. Melted butter will cause a different texture to your bread and make it heavy as if you were to have used an oil. Softened butter works much like shortening (which you should never use) in that, it allows the flour granules to become coated with the fat instead of absorbing it. Very different indeed.
Thank You, Noreen, This looks DELICIOUS!!! I cannot wait to try this bread. I just need to go to the store and buy some potato flakes. Again, thank You to You and Your Honey for this Awesome and cute video.😊❤️✋🏽
I have a number of bread recipes uploaded to my channel. A quick search of my channel page will render the results you are looking for. I cannot say that you will find anything similar to the stuff in the tube. I don't eat that so I don't know what it is like. It is full of chemicals, preservatives and artificial flavors, colors and stuff like that. Bread, is flour, water, yeast and salt. Sometimes sugar and other amendments. Start with my Italian Supermarket Bread recipe and go from there.
Hi Noreen, I see you say potato flakes, I've never seen this, I have "potato buds" by Betty Crocker, can I use this? It's used to make instant mashed potatoes, I needed it for a recipe not sure if this will work? Thank you.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Noreen, I've loved you and your channel for many years. I know I'm a better person and a much better cook because of it. Thank you so much for all you've taught me over the years. I just now sent up a prayer for you and will continue to do so.
Okay then point noted.. Will give it a try as is on the first try
I have started using dollar store light plastic shower caps to cover my bread while proofing. It works awesome.
I store my bread in either 2 gallon zip lock bags or in bread bags that I get at Wal-mart. They are in the same section as the regular plastic bags. They come with twist ties and are longer than regular bags to accomodate a loaf of bread. Sometimes they are called bakery bags. You can also buy them online through many outlets including King Arthur flour.
Leaving out the potato flakes is a mistake. The potato flakes and the dry milk are amendments to the dough that help give it loft and moistness. The other mistake people make is adding way too much flour. If your dough seems a bit sticky when it's at the raggedy stage, don't add more unless it is seriously sticking to the bottom of the bowl. You must give your flour time to hydrate properly. Make the recipe as written the first time. The potato flakes are crucial.
Noreens videos are the gift that keeps on giving. Thank you Noreen for the inspiration.
I only use SAF instant yeast. It is the only yeast I have ever used in the last 20 years. I don't think I have ever used rapid rise or regular yeast. You can use what you like, but if you use anything except instant yeast, you will need to proof your yeast first and then add it to the rest of the ingredients. I have mentioned this in several of my bread videos.
When making sandwich bread what kind of flour (name brand) do you use?
I really like this, but how do you store it once baked to keep it moist and fresh? How many days before we need to eat it up? Can this be frozen to use in another recipe if we don't eat it all in time? What do you do if you have some left over? Thanks!!!
You can freeze them after the first rise and then you can either shape the dough at that point or just toss it in a bag and freeze it. You can keep it in the freezer for up to six months.
@skybirdbird Yes, mine stays fresh all week in a ziplock bag. The potato flakes help to keep the bread fresh and soft. If you want to use ascorbic acid, you can just crust a vitamin C tablet and use 1/8 teaspoon for one recipe of bread. Add it with the yeast. Yeast loves vitamin C! I use it all the time for certain bread recipes. Not this one, but anything with a heavier grain it definitely goes in!
I don't know what it is about y'all's videos but it just makes sense and fun to watch! I have been struggling the past year trying to get that good texture perfect for everyday sandwich and such and this is it. I made it rt along with ya in on my ipad and it is perfection! So thankful for you sharing your passion and knowledge to even us season cooks. I'm always eager to learn new ways of doing things.
Do you think it would be ok with less butter? My everyday bread recipe has only 1 TBS for one loaf. I do LOVE butter! But try to cut down on the saturated fats. Thanks
I don't have a kitchenaid . Is there some way I can compensate ?
wo wow wo you made it look so simple amazing NOREEN you done it again
Noreen do you have any bread machine recipes for everyday sandwich bread like the wonderful one?
I don't use a bread machine. I really dislike them. I prefer making bread without one. I'm sorry to disappoint.
@@NoreensKitchenOfficial I use to feel this way too until I lost the use of my hands. Bread making was something I loved. I have made your sandwich loaf in the past and it is outstanding. I was hoping to convert it so I could place in bread maker. Didn’t mean to bother you.
No bother at all. This is. Two pound loaf so if your machine will accommodate that size lost it should work
Do you keep the yeast in the jar in the frigde?
Thank you very much. I am very excited to try out the recipe.
Thank you
@valbakke I don't know. Try it and see. I've always used this recipe. You could sub vegetable oil with a similar result.
@dek2711 The food storage potato flakes are exactly the same as the Idahoan or other types of potato flakes. You should have no problem finding them. Mine are no different except that they are in a big can.
I have made 2 loaves on December 31st and another today Jan 1st. Wonderful recipe and will not be buying bread again.
Thanks very much.
Just made this today, it is fabulous!!!!!!!!👌👍👏👏👏👏👏😊🍞🍞🍞🍞🍞🍞
With the addition of dry milk and the potato flakes you won't need any more gluten. Especially if you use bread flour.
Yes, just form them into evenly portioned segments. I use a scale and weigh approx 2 ounces per ball. Roll then flatten. I did this in my yeasted sourdough rolls video. Those were perfect for hamburger buns. Bake them for the same amount of time and put the foil on after 20 minutes to prevent over browning.
What role does the butter play, other than to add rich flavor? I ask this, because most commercial bread makers don't use butter...only flour, water, salt, sugar.
Super delivery....GREAT recipe. Looking forward to your Sourdough Bread.
I have never made bread. I appreciate it & will sure make it myself.
This is hands down the best bread making tutorial I've found. Going to give this a try soon but omit the potato flakes.. Hope it comes out good since I suck at making bread.. Ask me to do anything else in the kitchen but bake bread.. *Fingers crossed*
Thank u so much ;** will give it a try v soon
Wonderful recipe! Thanks for sharing it looks terrific! I have to make bread tomorrow and I'm surely going to use this recipe.
I just made this loaf today. It is FABULOUS! So soft and tender! Thank you, Noreen!
Oh myyyy I found it the best bread recipe every thank you it’s soft and great thank you
your right I should've made a double batch. First time I have made bread where it actally tasted like bread. THANKS
Hi Noreen thanks for this recipe I have never made yeast bread on white I love your recipes..
They are looking so good Noree!
@16hilltyKMS Thanks for the heads up. I'll go fix that ASAP. The amount for 1 loaf is 6 tablespoons at room temp. Thanks! Noreen : )
Noreen I can't thank you enough.. Now that I know how the dough is suppose to feel whenever I make dough for anything I feel when something is off
great video. I would like to try to make the bread. Did you post the recipe?
Love ❤️ your bread 🍞 making
Well you do a wonderful job it looks so even
OMG that looks so good.
I love the way you cook. Down to earth food anyone can make. I’m a professional cook and I love watching you!
I only use olive oil in my pizza crust and Italian market bread recipes. I don't like it in my regular every day loaf. If it is what you like Super!
Thank you so much for sharing I luv your videos.
Made two loaves today. Awesome!! And so easy. Thank you! I’ll be trying more of your recipes.
Thanks for sharing...I was thinking of making bread today, looks like I will be trying this recipe..
I love your videos.
Loved the video. The girls and I made a double batch as well, and the family loved it! Thanks for the recipe.
LOL. You are absolutely right Noreen, there is NO substitute for homemade fresh baked bread! You are such an inspiration to me and to so many others!! Thank you for all of the knowledge and humor that you share, it is greatly appreciated!! Keep up the good work!
Nothing like homemade bread. Looking good. My mom used to make it. I've made it many times. Thanks for video
LOVE your videos and website! I don't see a recipe for whole wheat bread. PLEASE do a video on while wheat bread. My husband is a hypoglycemic and I'm diabetic. Thanks in advance!
Another thing u could do while u have all your ingredients out anyway is to make 2 or 3 of those double batches of dough & after the first rise, shape & wrap them properly to freeze. Then just take out to defrost & do the second rise right in the pan. Frozen bread dough works very very well. As soon as we can afford the expense, my DH is investing in a Bosch mixer which can do 8 loaves at a time, then I can freeze 5 or 6 of them. I'm REALLY looking forward to your whole wheat/oatmeal version!
AWESOME!!! Thank you so much,Noreen!
Do you have to use the instant potato flakes? And if you don’t have to, do you add more flour to replace that dry ingredient?
Yes you need them it is an important amendment to the recipe. No you cannot substitute with more glour.
Idahoan potato flakes are what I use if I have to buy them at the store. Otherwise I use the potato flakes I buy for my food storage. I am sorry but I will not be sending you a photo. I could not possibly entertain all of the requests I get daily. I will be removing your other comment because it is unsafe to post your email address on comment threads such as this. Please be more careful.
Thank you. My loafs are soft and delicious
What are the dimensions of your bread pans and do you grease them?
I use a standard bread pan 9 x 5 and yes, I spray them with cooking oil but I only wipe them out and do not wash them.
My family & I are eating this bread with our pot roast dinner right now. Thank you Noreen for both recipes that are on my table tonight.
@jaxsmomma13 I don't use a bread machine, so I wouldn't know how to adjust the recipe for you. I had one and hated it. As far as the flour goes, I did use regular all purpose flour.
Can this recipe be doubled easily?
Absolutely, however only if you have a mixer that can handle that bulk of dough. A Kitchenaid, for the most part can, but never knead above a speed of 2 or you will void your warranty.
@@NoreensKitchenOfficial Thanks. I have a large kitchaid pro. So i think ill give it a try. I made just a single batch of this today and it was so good. I've been on the hunt for a go to recipe that I can make weekly that would be soft enough for sandwiches. Even better I did the math and it came out to only around .55 cents or so to make. Thank you for sharing this amazing recipe!
Thank you, you have really given me the confidence to make bread. Please keep giving us recipes. Yes my bread 🍞 turns out great 👍.
Homemade bread is not only much healthier than store bought, but also much much less expensive!!
I always keep my yeast in the freezer. In a mason jar after I take it from the large vacuum pack.
Olive oil works, and very well.
those look great noreen... does it stay fresh all week... i have to bake mine daily or it goes stale... do the potatoe flakes help keep it fresh? i heard once that ascorbic acid will keep bread fresh but have no idea the amounts to use... have you ever heard of doing that? as always...tkx
oooh I am going to have to try this for sure! I love homemade bread.. lol I could eat the whole loaf!! ...maybe I shouldn't make it!
Thank you for sharing this recipe with us Noreen!!! This looks like it is a very easy bread recipe. Can you use this same bread dough to make rolls with?
I have two questions,please. #1) The elevation that I live at is over 6,000ft... aside from the difference in rising time are there any other adjustments to the recipe that I would have to make? #2) Would it be ok to make this bread dough ahead of time,freeze it and bake it off as needed? I am trying to steer my family away from pre-made/store bought rubbish...um I mean "foods". Thank you so very much.
Noreen, I tried making the 1lb everyday load and it didn't come out, I know you were using 6 TBLSP butter is it still that much butter for the single loaf? Single recipe says 6. Thank you. I really want to master this bread. I am a beginner so any help will be appreciated.
I use potato flour in my bread. I wasn't to happy about what is in the potato flakes. Potato flour costs more but worth it. We buy our flour and baking ingredients from Azure. Thanks for posting the video!
first time here, loved your video, I agree everyone should know how to make bread. loved it! thanks.:)
Have made this several times and we love it. My question is I want to make some hamburger type buns. i am sure that I can use this recipe just make small balls and squish them down before 2nd rise. What do you think? Also how long should I cook them for?
Unless I'm mistaken your video shows two tablespoons butter for one loaf but your printed recipe shows six tablespoons butter. Let me know if I'm wrong . Which one is correct? I put six and it didnt raise very much.
great job!!
btw its youtube not yoitube... typo I guess
oops I thought this was the italian bread recipe. That is the one I would be using
@valbakke I could, but I order mine online directly from KAF. I like to order the 5lb bags so that I can vacuum seal them. When you only have to open a small bag, You always have fresh flour. I won't use a 25lb bag that fast.
Would you show use how you cut your bread please
However you are right. Everyone love his own foods, and since I live in Italy...
That looks like a great recipe, kinda reminds me of an Amish recipe. I too make homemade bread, and make hamburger buns sometimes. We have't bought store bought poison, I mean bread in a long time.
We'll try that recipe! Yummy.
FYI for those, like me who are not too sure about the tapping method, I use a thermometer...200* And make Focaccia for some real nice turkey sandwiches, double the recipe for thicker bread.
Noreen,
How do you cute the slices so even and exact?
that looks awesome! one question... it is plain flour or self raising flour?
Plain flour
I just discovered your channel a couple of weeks ago and I'm saving recipes like crazy! Thanks so much for all you do... great tips, too! And I love making homemade bread!
Question: I usually make bread in my machine and use bread flour. Would it be ok to use bread flour in this recipe or would you stick with all purpose?
I don't recommend switching the flour out from all purpose to bread flour. Bread flour has a much higher gluten content and it will result in a much heavier and tougher dough in the finished product. Hope that helps.
Ok... thanks!
Oh, I wouldn't use margarine either. Ok, thank you so much for taking the time to answer my multitude of questions. I have just started my homesteading journey and trust your expertise immensely. I will conquer bread making even though it is what I am most terrified of. No more store-bought bread in this house if I can help it.
Love your channel..Keep up the good work..Kudos to Rick too!
What about Vital wheat gluten from Honeyville? I add 1/4 cup to my bread and to the breadmaker.
Can you tell me if potatoe flour works the same as potatoe flakes
No it doesn’t. Potato flour is a derivative of potato starch. Potato flakes are dehydrated potatoes
Thank you so much!!! That's why my bread came out so dense. You're a life saver!💞
Can I use fresh ground wheat flour?
love your videos and style but wonder why you use all purpose flour instead of hard/bread flour? Thanks :)
I do not use bread flour in this recipe because the extra gluten is not required. I do use it in some recipes like no knead breads. But most of my bread recipes start off with all purpose. If I need extra gluten I just add vital wheat gluten. Or I grind my own wheat for those recipes.
wonderful I love baking and I make sourdough beard that's great I'll even share my sourdough recipe with you to try , one question though if you don't have powdered milk can you use regular milk in its place?
I thought my mom was the only one who used potato flakes for everything. lol. She puts them in Deviled Eggs and when she makes them at a family function, they're always the first to go. LOL. However, I'd never seen them or the dry milk in bread. and when I make it and take it out of the bowl, its all wet and mushy. And bread never lasts long in this house either. lol. Not the first loaf. :-) Fresh, buttered, still warm bread is the best.
I thought that was nice and I plan on getting me a kitchenaid mixer and I'm so going to try you bread making style. Keep up the good work
First let me say THANK YOU! the bread was the 1st thing finished at Xmas dinner! lol!! but now the family want me to make cinnamon raison bread & whole wheat bread - am i able to adjust the recipe without ruining it??? help please :) !!!!!
There are countless recipes online for bread. I suggest you take a look at the King Arthur Flour website for a good number of bread recipes. If you are asking me if there is a good way to make quick bread like the stuff in a tube, the answer is this: Good bread takes time. Good food takes time. If you budget your time right, then you can make anything you love and make it better than the stuff in the tube, which I would never eat.
Before you even said it, I thought "A baby's tushie" LOL I guess a lot of us think alike.
I'm making this bread today, it looks so easy. I love homemade bread and this is wonderful.
Does it matter if the butter is melted vs softened?
Yes, very much so. Melted butter will cause a different texture to your bread and make it heavy as if you were to have used an oil. Softened butter works much like shortening (which you should never use) in that, it allows the flour granules to become coated with the fat instead of absorbing it. Very different indeed.
That is good to know..I appreciate it!
Thank You, Noreen,
This looks DELICIOUS!!! I cannot wait to try this bread. I just need to go to the store and buy some potato flakes. Again, thank You to You and Your Honey for this Awesome and cute video.😊❤️✋🏽
I love the way u bake , love watching u in ur kitchen ur just so easy going and love the chat between u and ur hubby thanks 😁
I'm surprised you don't buy flour by the 25lb bags!
Can you leave out potatoe flakes?
No.
I have a number of bread recipes uploaded to my channel. A quick search of my channel page will render the results you are looking for. I cannot say that you will find anything similar to the stuff in the tube. I don't eat that so I don't know what it is like. It is full of chemicals, preservatives and artificial flavors, colors and stuff like that. Bread, is flour, water, yeast and salt. Sometimes sugar and other amendments. Start with my Italian Supermarket Bread recipe and go from there.
Hi Noreen, I see you say potato flakes, I've never seen this, I have "potato buds" by Betty Crocker, can I use this? It's used to make instant mashed potatoes, I needed it for a recipe not sure if this will work? Thank you.
You need to use potato flakes. Potato buds have other ingredients in them that are not necessary in the bread dough.