I'm attempting this loaf now, my oven is preheating. It's a lovely dough to work with, silky & not sticky like some. Thanks so much for sharing this recipe. I really hope mine turns out half as good as yours 😊🤞
It was absolutely perfect, I'm making another loaf today. I can't recommend this recipe enough, easy to follow & tastes way better than anything I can buy. Thanks again 😊
Had to use half again as much liquid as the recipe here indicates. (450 ml +\-). Using 12.7g protein bread flour. At first I thought my conversions were off for the flour, but double and triple checked and as far as I can tell, it’s all correct. Anyway was glad to have the video to know what consistency I was looking for!
@@beckypalapala4886 You may want to check a 4th time. 450ml+? 150ml of water 150ml of milk 1 egg That’s the liquid. Where are you getting 450ml from? ☘️
Hi! If the strong bread flour I have says on the packaging Protein - 13.4g & the pack size is 1kg... what would I need to tweak in the recipe? Thanks! Looking forward to trying this.
Protein in my strong flour bread is 13.4 per 100g... would you say I should decrease the flour by maybe 25g ish? Would that be alri? Not sure how much less to use as the flour is stronger than the one you used? Also what milk are you using or does it matter? Can I use 2% milk? Thanks 😊
@@nicolamcmanus3286 Yeah that’s right. Just hold back a bit of the flour or add a drop more water. Use the consistency of the dough in the video as a guide. Regarding the milk, no bother that’s grand 👌🏻😊
Yeah you can just do that if you want Ellen. I do it to keep the dough from drying out. Normally I let it rise in a plastic sack but this is effective too 😊
This looks so delicious 😋 I will bake mine. Thank you
There’s more than the kids who will enjoy this. Granny will too 😋
You’ve transformed my shaping game! Thank you!!!
Great stuff. No problem pal!
Very good
Thanks! ☘️
Lovely
Thanks Kathleen! 😊☘️
That’s so perfect 👌
Thanks a lot!
I like this one here... and many others on your channel.
Thanks for watching! 😊
That bread looks so yummy and beautiful. I can’t wait to do it. Savage!
Let me know how you get on! ☘️
I will
I'm attempting this loaf now, my oven is preheating. It's a lovely dough to work with, silky & not sticky like some. Thanks so much for sharing this recipe. I really hope mine turns out half as good as yours 😊🤞
How did you get on? ☘️😊
It was absolutely perfect, I'm making another loaf today. I can't recommend this recipe enough, easy to follow & tastes way better than anything I can buy. Thanks again 😊
Had to use half again as much liquid as the recipe here indicates. (450 ml +\-). Using 12.7g protein bread flour. At first I thought my conversions were off for the flour, but double and triple checked and as far as I can tell, it’s all correct.
Anyway was glad to have the video to know what consistency I was looking for!
@@beckypalapala4886 You may want to check a 4th time. 450ml+?
150ml of water
150ml of milk
1 egg
That’s the liquid. Where are you getting 450ml from? ☘️
Excellent video
Thanks a lot! ☘️
greetings from the Philippines Cris do you think i could do a batch loaf and turnover in an air fryer
I’d say so. I’ve never used one before but I’m getting one soon and I’ll try out a few recipes 👌🏻
Oh god I remember those loaves called Vienna rolls I always thought they where baguettes as a kid 😂😂😂😂
Hahaha! Yeah Vienna rolls or Vienna bread 😄👌🏻
I do not have that machine and the one recepi that i have done 2 years ago dosen't have milk . I did by hand but i forgot the steps thanks
Love your accent. But then I'm biased as I've had lovely Irish friends.
That's not the real Irish accent. That's a true Dublin accent. He never lost it.
Hi there, instead of egg is there any alternative I can use for this Vienna bread. Thanks much obliged.
Just leave it out 😊☘️
Hi! If the strong bread flour I have says on the packaging Protein - 13.4g & the pack size is 1kg... what would I need to tweak in the recipe? Thanks! Looking forward to trying this.
You can just add a bit more liquid or reduce the flour a little so it matches the consistency in the video 😊
Protein in my strong flour bread is 13.4 per 100g... would you say I should decrease the flour by maybe 25g ish? Would that be alri? Not sure how much less to use as the flour is stronger than the one you used? Also what milk are you using or does it matter? Can I use 2% milk? Thanks 😊
@@nicolamcmanus3286 Yeah that’s right. Just hold back a bit of the flour or add a drop more water. Use the consistency of the dough in the video as a guide. Regarding the milk, no bother that’s grand 👌🏻😊
I’m assuming the butter is unsalted, correct?
great stuff
Thank you! ☘️😊
i find fresh yeast got pungant smell i use fast action dried does the job
Yeah whatever suits you
Sorry why the plastic? always done the tea towel just
Yeah you can just do that if you want Ellen. I do it to keep the dough from drying out. Normally I let it rise in a plastic sack but this is effective too 😊
@@irishbakerabroad oh right, I'll give it try! I'm a terrible baker, but trying to get better. Cheers for the reply.
@@ellenphilomena4535 Just keep at it Ellen! 💪🏻☘️☘️☘️
@@irishbakerabroad will do:)
Wow, it was fantastic ❤
The transcript is an absolute giggle. the AI clearly doesn’t get everything you say right. Up the Dubs ☘️
Up the Dubs! 😄💪🏻