I did the bread to the tea of what you said. OH MY WORD,,, That was the first time in 3 years me making bread, i have got the texture that i and the family enjoys. NOW i have a job to make bread daily. Creeper than buying bread. Filling, fluffy, healthier. THANK YOU.
Kitchenaid says not to knead the dough past a "2" as it makes the motor work too hard and can nullify your warranty. That said, your bread looks yummy!
Thank you so much for that info. I did not know that. I guess from now on instead of running at a 4-5, I will only run it on two. I appreciate your input! Thanks!👍
This is a fairly new recommendation from kitchen aid and has earned them a much lower rating of their mixers. They also stipulated a time limit on time of kneading. I have had kitchen aid mixer for over 40 years. Never had a problem. I gave my first two to my kids when my husband bought me a new one 12 years ago. That one in my opinion has a motor that is undersized for the bowl lifter 7 qt it is no where near as durable as the older models. As a result I just bought a new mixer and the ankerstrum. That has a higher capacity and not restriction on speed or time . I kept the kitchen aid for less stressful dough like cake and whipped cream etc.
I wanted to thank you from the bottom of my heart. I'm 58 and have never been able to make a homemade loaf of bread that didn't turn out to be a brick doorstop. Made the 2 loaves last night and there's a small bit left already (although I don't have a Kitchen Aid and kneaded it by hand). Guess I'm gonna have to make more on the weekend. 😊
I have made this bread every week since I watched your video. It's wonderful and I love it. I have made a few modifications, which took it to another level. Thank you!
❤️ Thank you so much! I’m glad you are loving the bread. What kind of modifications did you make? If it takes it to a whole new level I gotta know and try it too! 😁❤️
Excellent! I’m so glad you enjoyed it! I’ve never tried adding egg to this recipe. Please let me know how that turns out. I may have to give that a try! 😊
Great tip! Thanks for sharing. I usually preheat my oven for 20 minutes then turn it off and let the bread proof on the stove top but I will definitely do this in the future 👍
my recipe only has 3 ingredients: 3 cups flour, 1 tsp salt, 1 3/4 cup warm water, and 1/2 tsp yeast. this is the basic recipe and you bake at 425 in parchment and dutch oven. Let rise then punch down and let rise again in mixing bowl in parchment paper. Pre heat the dutch over for 35 minutes and back covered for 35 minutes. I have updated to: add 1/4 cup of flax seed, sesame seed and chia seeds with a handful of dried zucchini and 1/2 tsp beet powder and fresh grated garlic. It is amazing!!!!!
You're so welcome, forgot to mention the honey too! I had a ton of zucchini this year and dehydrated most of it after running through the salad shooter. I add a few handfuls of it to many things: waffles, bread, soups, etc. Same with powdered tomatoes, and mixed veggies. I put shredded raw garlic on my toast with a sprinkle of beet powder.
Hi I just made this but my dough was sticky, I noticed you scoop your cup if flour so would you know how many grams of flour? I'm starting to believe one needs the weight of the flour otherwise everyones 1 cup could be different which can make a difference asit did in this recipe for me. I weighed my flour 540 grams plus a few tblsp which made my dough dry. I also noticed you wrote instant yeast in recipe but said active dry yeast- atent those different? I'm going to make this again but really want my dough to come out just like yours, thank you!
Hi! I’m so sorry to hear that you had some difficulties on your first attempt but never fear we will figure this out. I have never actually weighed my flour before but I definitely see your point in the differences. I will have to invest in a good kitchen scale to provide more accurate measurements, especially for baking items. But, for this recipe I recommend using a regular dry ingredient 1 cup measuring cup (make sure it is not a fluid measuring cup as that will throw off the measurements) and leveling it off and if needed add 1/2 tablespoon to 1 tablespoon of flour at a time to get rid of any stickiness from the dough. Just be careful…a little bit goes a long way. Also, either one of the types of yeast will work very well with this bread recipe. I have used both and have had incredible results with either one. The only thing I would recommend if you use the active dry yeast is to let it sit and proof a little bit longer than the instant yeast. You just want it to be nice and foamy and activated before adding in all the other ingredients. I hope this helps and once I get a kitchen scale I can update the recipe with the weight in grams👍 it might take a day or two but I will definitely get that weight in grams to you as soon as I can. Thanks for letting me know that having the weight in grams would be beneficial. I appreciate that and will update the recipe shortly 😁
Thank you, I made a cinnamon roll bread with the other loaf but somehow right B4 placing in oven it had a big air bubble- I popped it, baked it & it didn't rise very high but it tasted great!
I've always been told the amount of flour depends on the weather. Maybe goggle it and go from there. Certain temps and humidity has something to do with it . Hope this helps!
Sorry for the confusion. The total amount of water is 1 2/3 cup of warm water. Half is used at the beginning with the sugar and yeast and the other half is added later. So in the beginning I added 1/2 cup plus 1/3 and then when I add the other ingredients I add the other 1/2 cup and 1/3 cup. Looking back at the video I can understand the confusion. Sorry about that and thanks for pointing that out!
That really looks yummo. My problem is that after a day the bread gets heavy and dry. Going to try your recipe and hope for the best😊 Also, do you think this dough will make good hamburger buns?
Thank you! I have found storing this bread in a bread bag will keep it pretty fresh for a couple of days. AND yes I think this dough would make fantastic hamburger buns. I would brush the tops with an egg wash or baking soda solution to get the tops brown. That’s a great idea! 💕👍
Hi there! To make a half batch (1 loaf) I would adjust the recipe to: 1/2 cup plus 1/3 cup warm water 1 1/8 teaspoons instant yeast or active dry yeast 1/2 teaspoon sugar 1/2 tbsp honey 1/2 teaspoon salt 1 tbsp unsalted butter, cubed 2 1/4 cups all purpose flour 1 tbsp melted butter for brushing bread after it has baked in oven. I hope that helps and I hope you enjoy the bread!
@TellsAll Got it, and the oven temp was 390 preheated oven? Thank you so much for responding as I can't wait to try out my first time making bread. I will let you know how it turns out. I forgot to ask about how to store it so it does not go bad quickly since it has no preservatives. How long can this loaf last and be safe to eat?
@@JessieTellsAll Thank you so much for taking the time to give me the measurements. I am going to make this bread soon and I hope mine comes out as pretty as yours. Again, thank you so much
I guess I didn’t make it clear in the video that I actually only preheated the oven for 20 minutes and then turned it off until it was time to make the bread. I do this so the bread has a warm place to rise. Sorry for the confusion.
I did the bread to the tea of what you said. OH MY WORD,,, That was the first time in 3 years me making bread, i have got the texture that i and the family enjoys. NOW i have a job to make bread daily. Creeper than buying bread. Filling, fluffy, healthier. THANK YOU.
Awesome! I’m so glad you are enjoying the recipe and the results! That makes me so happy and excited to hear! Thank you so much!❤️
Kitchenaid says not to knead the dough past a "2" as it makes the motor work too hard and can nullify your warranty. That said, your bread looks yummy!
Thank you so much for that info. I did not know that. I guess from now on instead of running at a 4-5, I will only run it on two. I appreciate your input! Thanks!👍
@@JessieTellsAll If it blows out get an Ankarsrum. They are amazing for bread.
Where is this recommendation noted?
This is a fairly new recommendation from kitchen aid and has earned them a much lower rating of their mixers. They also stipulated a time limit on time of kneading. I have had kitchen aid mixer for over 40 years. Never had a problem. I gave my first two to my kids when my husband bought me a new one 12 years ago. That one in my opinion has a motor that is undersized for the bowl lifter 7 qt it is no where near as durable as the older models. As a result I just bought a new mixer and the ankerstrum. That has a higher capacity and not restriction on speed or time . I kept the kitchen aid for less stressful dough like cake and whipped cream etc.
I can't wait to try this recipe! Thank you for sharing!
I hope you enjoy it! Thank you!
I found out last night while making bread my oven has a button for proofing and boy I’ve never had a huge rise before
I would love a proofing button on my oven! That would be awesome! Did it turn out good for you?
I’m literally making this right now. I’m so nervous but hopeful 😊
Turned out BEAUTIFULLY!! Thank you so much for the guidance
Awesome! I hope you enjoyed it and that it turned out for you 👍
I wanted to thank you from the bottom of my heart. I'm 58 and have never been able to make a homemade loaf of bread that didn't turn out to be a brick doorstop. Made the 2 loaves last night and there's a small bit left already (although I don't have a Kitchen Aid and kneaded it by hand). Guess I'm gonna have to make more on the weekend. 😊
@@juneosborne421 I’m so glad you enjoyed the bread and it turned out great for you! Thank you so much and enjoy making more! ❤️
Looks delicious Thanks for sharing procedure ❤
Thank you so much! I hope you enjoy the recipe!
This is the absolute best bread!! Thai do much for the recipe and tutorial
Thank you so very much! I’m so glad you enjoyed it!❤️
Hi, i made your bread recipe yesterday and it was awesome this will be my main bread recipe. Thankyou Catherine
❤️ I’m so glad you tried it and loved it! It really is such a yummy loaf of bread! Thank you so much! ❤️
I have made this bread every week since I watched your video. It's wonderful and I love it. I have made a few modifications, which took it to another level. Thank you!
❤️ Thank you so much! I’m glad you are loving the bread. What kind of modifications did you make? If it takes it to a whole new level I gotta know and try it too! 😁❤️
Hi. Care to share your modifications?
Can’t wait to try this recipe. The bread looks delicious. Thank you so very much.
I hope you enjoy it! Let me know how it turns out for you! Thank you!💕
Just used your recipe and am now waiting for the 25 minutes for them to come out of the oven.
@@corneliusvanstrien1863 Thank you so much for trying my favorite bread recipe!! I hope it turned out fabulous for you! 💕
@JessieTellsAll it turn out great , thank you.
Am making it again today , modified your recipe by add 1 egg . See how that goes. 😊
Excellent! I’m so glad you enjoyed it! I’ve never tried adding egg to this recipe. Please let me know how that turns out. I may have to give that a try! 😊
@@corneliusvanstrien1863 how did the recipe turn out with the egg?
@@nohemichaidez4633 turned out pretty good
I really like your bread. The loaf isn't dark, and hard. I like light and soft bread. Yours looks terrific!
Thank you so much! I 'm so glad you liked it. It really is a light and fluffy bread that bakes up beautifully. Thanks!
Instead of having your oven on, put the inside light on and put the bowl in your oven with door shut. It’ll save on your energy bill.
Great tip! Thanks for sharing. I usually preheat my oven for 20 minutes then turn it off and let the bread proof on the stove top but I will definitely do this in the future 👍
Made this today, great recipe! Will be my new 'go-to'! Thank you! 😁
I’m so happy to hear you enjoyed my bread recipe! It is hands down one of my favorite recipes. Thank you!😊
Looks good I must try this recipe
Thank you so much and YES!! You need to try this recipe! It is amazing 🤩
Looks amazing and so easy👍6:50
You have to try this recipe! I know you will love it! ❤️
Yum thank you for sharing
I hope you enjoy! Thank you!
Thank you so much 👍🏾
Thank you!
Verygood
Thank you! I hope you enjoy it!
What size loaf pan are you using? To make one large loaf, what size do you use??
To make one large loaf I would use a 13x5 loaf pan. In the video I am using two standard 9x5 loaf pans. 👍
Where can I get the complete recipe? Thanks so much.
Looks good
It is so good! Definitely give it a try!💕
my recipe only has 3 ingredients: 3 cups flour, 1 tsp salt, 1 3/4 cup warm water, and 1/2 tsp yeast. this is the basic recipe and you bake at 425 in parchment and dutch oven. Let rise then punch down and let rise again in mixing bowl in parchment paper. Pre heat the dutch over for 35 minutes and back covered for 35 minutes.
I have updated to: add 1/4 cup of flax seed, sesame seed and chia seeds with a handful of dried zucchini and 1/2 tsp beet powder and fresh grated garlic. It is amazing!!!!!
Sounds delicious! I am going to have to give it a try. I LOVE trying out tried and true bread recipes 👍 Thanks!
You're so welcome, forgot to mention the honey too! I had a ton of zucchini this year and dehydrated most of it after running through the salad shooter. I add a few handfuls of it to many things: waffles, bread, soups, etc. Same with powdered tomatoes, and mixed veggies. I put shredded raw garlic on my toast with a sprinkle of beet powder.
Flour, salt, water & yeast adds up to four ingredients.
Hi I just made this but my dough was sticky, I noticed you scoop your cup if flour so would you know how many grams of flour? I'm starting to believe one needs the weight of the flour otherwise everyones 1 cup could be different which can make a difference asit did in this recipe for me. I weighed my flour 540 grams plus a few tblsp which made my dough dry. I also noticed you wrote instant yeast in recipe but said active dry yeast- atent those different? I'm going to make this again but really want my dough to come out just like yours, thank you!
Hi! I’m so sorry to hear that you had some difficulties on your first attempt but never fear we will figure this out. I have never actually weighed my flour before but I definitely see your point in the differences. I will have to invest in a good kitchen scale to provide more accurate measurements, especially for baking items. But, for this recipe I recommend using a regular dry ingredient 1 cup measuring cup (make sure it is not a fluid measuring cup as that will throw off the measurements) and leveling it off and if needed add 1/2 tablespoon to 1 tablespoon of flour at a time to get rid of any stickiness from the dough. Just be careful…a little bit goes a long way. Also, either one of the types of yeast will work very well with this bread recipe. I have used both and have had incredible results with either one. The only thing I would recommend if you use the active dry yeast is to let it sit and proof a little bit longer than the instant yeast. You just want it to be nice and foamy and activated before adding in all the other ingredients. I hope this helps and once I get a kitchen scale I can update the recipe with the weight in grams👍 it might take a day or two but I will definitely get that weight in grams to you as soon as I can. Thanks for letting me know that having the weight in grams would be beneficial. I appreciate that and will update the recipe shortly 😁
Thank you, I made a cinnamon roll bread with the other loaf but somehow right B4 placing in oven it had a big air bubble- I popped it, baked it & it didn't rise very high but it tasted great!
I've always been told the amount of flour depends on the weather. Maybe goggle it and go from there. Certain temps and humidity has something to do with it . Hope this helps!
I'm trying to understand (at 30 seconds in), you add 1 2/3 cup water twice for a total of 3 1/3rd cup water? (At around 1:30 seconds in)
Sorry for the confusion. The total amount of water is 1 2/3 cup of warm water. Half is used at the beginning with the sugar and yeast and the other half is added later. So in the beginning I added 1/2 cup plus 1/3 and then when I add the other ingredients I add the other 1/2 cup and 1/3 cup. Looking back at the video I can understand the confusion. Sorry about that and thanks for pointing that out!
That really looks yummo. My problem is that after a day the bread gets heavy and dry. Going to try your recipe and hope for the best😊 Also, do you think this dough will make good hamburger buns?
Thank you! I have found storing this bread in a bread bag will keep it pretty fresh for a couple of days. AND yes I think this dough would make fantastic hamburger buns. I would brush the tops with an egg wash or baking soda solution to get the tops brown. That’s a great idea! 💕👍
What would the measurements be to make half the size? Thank you in advance for a reply
Hi there! To make a half batch (1 loaf) I would adjust the recipe to:
1/2 cup plus 1/3 cup warm water
1 1/8 teaspoons instant yeast or active dry yeast
1/2 teaspoon sugar
1/2 tbsp honey
1/2 teaspoon salt
1 tbsp unsalted butter, cubed
2 1/4 cups all purpose flour
1 tbsp melted butter for brushing bread after it has baked in oven.
I hope that helps and I hope you enjoy the bread!
@TellsAll Got it, and the oven temp was 390 preheated oven? Thank you so much for responding as I can't wait to try out my first time making bread. I will let you know how it turns out. I forgot to ask about how to store it so it does not go bad quickly since it has no preservatives. How long can this loaf last and be safe to eat?
@@ms.coleman4535 Yes, 👍 oven preheated to 390 degrees. Enjoy!
@@JessieTellsAll Thank you so much for taking the time to give me the measurements. I am going to make this bread soon and I hope mine comes out as pretty as yours. Again, thank you so much
Do you double the yeast if you double the recipe?
Yes, if you are doubling the recipe I would recommend doubling the yeast as well
Awesome thank you so much.
You unfortunately don´t mention the temp to bake at. Can you share this with us please? I am ready to put it into the oven lol
The bread should be baked 390 degrees for 20-25 minutes. Sorry about that!
Try with milk instead, so much better.
Will be cheaper to buy from a bakery than having the oven on for 2-3 hours.
Bread only takes 25 to 30 minutes to bake plus maybe 10 minutes to preheat oven
Not true at all. Maybe costs 56 cent to run that oven. 1 dollar for ingredients.
I guess I didn’t make it clear in the video that I actually only preheated the oven for 20 minutes and then turned it off until it was time to make the bread. I do this so the bread has a warm place to rise. Sorry for the confusion.
What about us who can’t afford an expensive mixer?
@@idgriffin56 you can totally make this without a mixer….the dough can be kneaded by hand for about 10-15 minutes and it will still turn out great!
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