The Beginner's Guide to the Best Sandwich Bread of your life
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- Опубліковано 28 вер 2024
- Homemade white sandwich bread is quite simple to make when you break down the components. After watching this beginner guide to sandwich bread, someone who has never made bread before could turn out an amazing loaf for all your sandwich creations. Additionally, we'll make a cinnamon swirl bread and an everything bagel bread using the same recipe. After making these sandwich bread, it's tough to go back to supermarket bread.
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Recipe link here: www.ethanchlebowski.com/cooking-techniques-recipes/sandwich-bread-white-bread-cinnamon-swirl-everything-bagel
Which flavor are you making?
if you have a colder house, you can put a pan of boiling water into a cold oven on the bottom rack and then place the bowl of dough over it
I do that with all my bread dough to get a perfect rise every time
@@Bluebelle51 never seen this technique before but it seems good
I'm going to add a twist and add some chocolate flavour inside.
Do you have a Whole wheat version?
@@Bluebelle51 If it is a sunny day, I just leave it outside, in the sun.
Ethan, as someone who makes bread every week I can say this was a fabulous tutorial for the beginner. Your clear instruction not only on what to do but why you do it really demystifies the process. Now if we could only find bread flour in the grocery store. :-)
Thanks John! That’s exactly what I was going for, hope you can acquire some bread flour soon ✊
@@EthanChlebowski Ethan, do you listen to "Hidden Brain" from NPR? The March 30 episode, "Close Enough: Living through Others" talks about how we overestimate our abilities after seeing something done (like the Moowalk dance in their instance, but I would apply this to cooking videos, too), and then when we attempt it and fail, we are liable to give up and say it is beyond our abilities. What we fail to recognize are the hours of practice needed to get good at something. It is ok to fail as long as you keep trying to get better. You are really good at your videos and explanations because you have been practicing. My point is that people who watch cooking channels should keep practicing, and every encouragement should be given.
@@etherdog No I haven't listened to that, but its sounds like something I would be interested in!
Cook with E your video is very good👍🐛. You look like Eastern European originally. 😃
I just found 2 bags this morning like it was GOLD!! I have never been so happy to purchase flour!! I hate what my breadmaker makes!!😡 Thank you so much for the tutorial!!!
Bake With Jack tried to intentionally overknead the dough. I think he did it for about an hour and it was still good. He came to the conclusion that it's pretty much impossible to accidentally overknead by hand, but it does happen in a stand mixer.
Also he did a video on how to roll the dough up for a loaf tin. He rolls a bit over then pushes it against itself away from the dough, this tightens it up and creates more tension.
Jack W Also his final shaping technique is a bit different and I found it to be better than the rectangle shaping because it creates more tension and helps dough to stick to itself. With the rectangle method I was getting layer separation just like the cinnamon bread here as the dough wasn’t sticking to itself.
@@neil2153 Yeah I think that's a good point, the triangle sort of shape he does is quite important to the final loaf.
back with jack or bake with jake
*you cant have both*
How long do I knead this in a stand mixer
I used parchment paper and it acted almost like a sushi roller. Very tight layers.
I usually don't makes it in loaves; but, some of the favorite things I fill my bread with are...
- pepperoni & shredded mozzarella
- black pepper & raisins
- broccoli & shredded cheddar
- jalapenos & shredded cheddar
- Nutella
Note: I also make it thinner to get more filling in it
Whoa, I'm definitely gonna try filling it with cheese next time!
Hate to bother you but How long would the jalapeño and cheese bread last in the pantry? And how much do your normally add?
Also note that you really wanna press the dough out very thin before adding the fillings and roll it up. This will give you a nice swirl in the sliced bread. Otherwise you’ll get one big clunky swirl like Ethan.
Yup...from the first link you can see how thin I roll it out. 👍
Dude put Brocholi in bread
Ethan slices bread with a straight-edge chef's knife.
That's gangsta.
And he slices it WELL
Its not that hard, you just need a sharp knife
If you can sharpen an obvious choice (as the chisel grind of serrated knives is a pain)
@@SimonWoodburyForget Maybe I am just highly competent in sharpening, buttering and toasting.
Most serrated bread knives are trash, this man knows.
thanks breadowski
Lmaoo
such an underrated comment
this is gold
@@matthewtadel I don’t get why this is funny
@@cole2844 his name in polish translates roughly to breadovsky xD
Dude I’m here from TikTok and I gotta tell you, your production quality is top notch! Also super informative and everything looks great! Always makes me wanna cook haha
Much appreciated man!
I made my first successful loaf of delicious bread from watching your video. It was incredibly easy to follow this recipe and knead the dough correctly by hand. Thank you. All your practical tips in your videos are really helpful. Definitely wish I got a kitchen scale and also found this channel sooner. Definitely a lot better than the awful breadmaker bread I was making.
For any canadians watching this, regular AP flour in canada is equivalent to bread dough in the US
"always bake by weight" congrats you earned yourself a sub, my wife and I make your Malt powder subs all the time, going to try and make this today cheers man 👍🏾
my old coworkers beg me to stop by and bring them those hoagie rolls, they are awesome
Hi Ethan! I just made this recipe and it's a huge success! I've tried several other recipes but I wasn't satisfied with the result. I watched this video and read the recipe many times before making it so I could avoid any mistake as much as possible.
I live in Indonesia and it's still rainy season now so the humidity is still higher than usual (and I made this bread at night so it's even more humid). However, I didn't even have to change a single thing from the recipe! Everything was exactly the same as written on your website. This recipe is incredible! Thank you so much for sharing it :)
Honestly, I think the important part of having a scale to measure is when you're making something new and you don't know what the finished product will be like. If you've made bread a few times though, it doesn't really matter if you're a little bit off on the measurements because you can correct with more flour if things are really off and small variations really don't matter that much. If you know what the dough should feel like if made right, you probably don't even need to measure anything. My grandma just pours ingredients into the bowl until "it's enough." No way her measurements are consistent, and certainly the food tastes different every time, but the point is that it tastes good.
I just made this bread tonight and it was great. It was soft and made some good rolls out of it just to check if the dough would be good for other stuff, too.
Your videos have been teaching me so much! I would love to learn about 100% whole wheat bread from you because I haven't found others teach like you can!
Oh my god Ethan, where have you been all my UA-cam life! I love you dude, you are fantastic at what you do!! Thanks for all the awesome content 😁
OMG! This is gonna be great! My kitchen is now my new lab!
@ 7:47 the process involved is actually called "Staling". This is one of the most important phases of the process of bread making. The product MUST release moisture to obtain an actual bread texture instead of remaining a doughy texture. In the bakeries I have managed we came up with a perfect solution to preparing and distributing bread that would result in the very best finished product. This should work at home as well. First mix the dough to an optimum strength and elasticity (as you clearly pointed out), ferment the dough to ALSO a premium level, form the dough, and then par bake it to within 10 minutes of being done. Pull the loaves and cool them completely (this is the staling process). Then either seal them and freeze them for future use or finish the baking process by baking them in a 400 or higher degree oven for the final 10 minutes or until they are done. This will yield a loaf that tastes freshly baked without being doughy. Also, during the long fermentation, do it under refrigeration, it will take much longer but taste much better.
hey, thanks for this. will definitely try this in the future :)))
alsooo does proofing it in the fridge helps with the overall texture/flavour development or something that makes a better bread?
We made this and it was AWESOME!
THIS ^^ is the bread recipe I’ve been looking for. Simple elegant bread for everyday use. Thanks Ethan!!!
Thank you so much for saying that weight is so important to baking especially.
I wish more of these recipe sites would get this through their skulls so that home cooks can learn this very important fact.
I can't tell you how many recipes I've discarded from because they use volume instead of weight for measurements.
It isn't just baking where it is important, but it's probably the kind of cooking where it matters most.
Hear, Hear!! Well said.
Just used this base recipe to make a loaf of cinnamon swirl bread today. Thanks for the guidance!
Your videos are great!
A digital scale is nice to see. Giving (oven) temperatures in Celcius and a target loaf core temperature would be a welcome addition.
375F = 190.5C, and in another video (for making brioche buns) he uses an internal temperature of 203F or 95C for them.
It's crazy how everyone rolls the dough "up"
I am a baker and we tend to roll the dough down towards you. This helps A LOT in terms of controlling how it will shape.
As you roll don't roll at the middle of the dough, roll at the ends. Keep the ends moving towards the center which will allow for a better seal at the end.
Also by rolling down you can also control how thin you make the roll or how thick. Much more versatile this way.
I really enjoy watching your videos. You are very detailed with your instructions which really help. Keep up the videos
Thanks a lot the great recipe.
Found one issue with it while trying it out. My yeast didn't proof and had to throw away 230ml of milk 😂. Maybe best to proof with water & sugar
Hey Ethan. Love the content. In your review of the recipe for the 2 loaves (cinnamon and everything) you state that you only put 50 grams of melted butter in the double mixture, which is the same amount of butter you put in the single loaf if I heard correctly. Was there a reason you did not double the butter for the 2 loaves or was this mistaken and you actually put in 100 gram of butter for the double mixture? Thanks!
I discovered this channel 4 days ago and this is so underrated i cant get it this guy is like god really you are like amazing bruh thanks for all the recipes
Finally a recipe that does not use the stand mixer. Thank you!
BRO!!!!!! Your videos are amazing!!!!!!!!! I really like your editing too 💪🏾💪🏾💪🏾💪🏾💪🏾
Excellent video some great pro tips. I like the idea and am now sold on the idea of weight as opposed to measure, it makes a ton of sense. Thanks for the video, great job!
Adding wash egg to the swirl bread helps lessen the gaps between layers...so does powder sugar but that changes the taste
I stabbed mine about 6 times alway to the center with a knife which helped maybe released some steam or something.
@@strikenryken lol I will stick to the egg wash but if I ever need to stab something (which sometimes I do) I’ll maybe give it a try
Wow ! This bread came out delicious
THANK YOU ! I will find a way to print this recipe
Me and my partner have been making 1-2 loaves a week based off your recipe. Before going in the loaf pan, try spreading the dougha but longer over parchment paper and then using that like a sushi roller. It's a nicer, tighter roll that doesn't flex apart after baking.
Such a great video!! I’m going to go make sandwich bread now!
Loved your presentation. And I will make all 3 breads.
Thank you 😊
Holy shit your subs are skyrocketing. You deserve it.
I've had absolutely zero luck with no knead bread.
This (minus some sugar) will be my go-to recipe from now on! 🍞
I know that it's a little late, but for a great really easy no knead bread you should try Adam Raguseas legate loaf
I am no no-knead fan either, but that bread is really good
Thanks for the vid. Would you be able to do one for a healthier whole grain or whole wheat version? Not sure if it’s a good idea to just swap out the bread flour with whole-wheat flour without changing the rest of the recipe.
10:30 pm on a work night. (-w- )b perfect time to make some bread.
Is there a way to make the dough ahead of time and freeze and bake until needed? I only ask because while this is cool, it is impractical if you're short on time or only do meal prep on sundays.
Ethan, your content is so high quality and inspirational.
Does rolling the dough tighter prevent the gaping holes in the middle of the bread (I'm not talking about normal crumb formation, but rather a gap created during the last rise in the pan that runs parallel to how one rolls up the dough)?
i think the sugar makes the cinnamon swirl one have a gap in the middle because it produces steam
Awesome 👍😎😋🤤👌👌
Enjoyed it. Learned something too. Thank you.
We have had yeast in the fridge that is still active has been used for years. Not sure if there are any health implications or diminishing returns on such a thing, but at this point the yeast could constitute common law marriage.
You should do a video for cheesy bread in the swirled style with cheese on top!
Hi Ethan... Any reason you didn't double the butter when you made 2 loaves?
10:07 - First of all, I love this video! Thanks. Why didn't you incorporate all these savory ingredients into the bread dough for the bagel bread?
Your videos are always so fantastic and informative! I'm just starting out with bread making and so far I haven't had to buy a gram scale but I suppose that I should just do that soon.
Thank you! I highly suggest it, one of the best kitchen tools IMO. The scale I use in this video is like $10 so it’s a pretty cheap tool too ✊
@@EthanChlebowski Scales are worth every penny. I always keep a spare battery and replace it when the new one goes in.
Like your videos. Tried your ratios today after a thunderstorm and was shocked how much more flour was needed due to the ambient humidity. Perhaps an issue overlooked on purpose to keep things simple as possible.
First off, thank you. Thorough video. When using a mixer, how long should the dough be kneaded? I use my hands, but I recently started using a mixer, but a professional "time" will be appreciated.
I’m not sure! I think once it passes the gluten window test.
I made this and followed exactly for my first run. It didn't rise enough...about half way up my Pullman pan. All I can figure was the yeast or the household humidity. I'm trying again today with new yeast.
these look SO good
What happens if you let enriched dough rise without putting it in its final pan? Will is bake like a Baguette & just be softer or will it flatten?
What about whole wheat flour? Do you have to treat it any differently? Does it respond differently?
Thank you for the video. Have you done potato bread? I've been cooking for a long time, but I've only been baking for less than a year. I religiously eat potato bread for sandwiches rather than white bread.
2:18
Also remember, that most ingredients shrink or expand due to temperature and moisture.
Hey Ethan
Thanks for a great video on how to make bread. I am from Denmark, and we eat alot of rye and whole weat breads, so I was wondering if you could explain or teach us, how to make whole weat toast bread. I have tried to play around with myself, and the flour generally takes more time to hydrate, when it is whole weat. I am using a mix of bread flour and whole weat flour (about 50-50 by w). The result is great, but maybe it could be a topic for a video. Keep up the good work! 😊👍
Hi Ethan, this recipe is amazing! Quick question, what is the best way to store this bread to maintain the soft texture and not let it dry out ?
I made this bread a couple days ago, I've just been keeping it in a air tight sealed zip lock bag and it seems to work just fine :) let me know if you come up with something different
Hey Ethan (or anyone else), do you have advice for scoring loaves? I like the look of scored loaves, but sometimes when I score the loaf it collapses. When and how do you score?
Is it possible to do all the steps the day before and just bake the bread in the morning? Can I leave this sort of bread in the fridge overnight like a sourdough?
I tried this and I’m amazed I’m baking bread for the first time. I tried twice and both came out salty. First time I used Himalayan salt and the second, I used kosher salt. What could have gone wrong?
Store doesn't open for a few more hours, but I really wanna make bread for the morning, could foil or something else be a good substitute for plastic cling wrap?
İ have a question every time I've tried kneeding bread dough i can never get to the gluten window stage i don't know what's wrong i set myself timers and i just can't get there any ideas as to why this might happen?
Try increasing the hydration a little bit
I know this was originally posted some time ago but I'm hoping someone can still help with advice.
I purchased new yeast and mixed it into warm milk 100F but it never proofed. I did this twice, all I got was slightly off colored milk; no bubbles or anything that resembles the video. What did I do wrong? It seemed pretty straightforward.
Can you do a tutorial on Japanese Hokkaido milk bread, please?
This is my go to white bread recipe. I’ve made it many times now and every once and a while , after it’s proofed in the loaf pan for an hour and I go to peel the Suran wrap ( I spray with butter spray so it doesn’t stick that bad to the bread) off so I can bake it, the proofed bread deflates! It doesn’t happen every time but it’s happened a few. When this happens, it’s hard for it to proof back up and I end up baking it anyways so I don’t waste it but I can tell, it’s not right.
Would you have any advice for me when this happens? Or what this means when it deflates.
I absolutely love when It works and comes out perfect but every once in a while when this happens it can be frustrating
Hi i have made this bread always double the recipe it is the most delicious bread however Every time i made it I got a”tunnel” inside the bread can you please tell me what caused it? Thanks
If you use a stand mixer, and no testing is recommended, how long do you allow it to knead the dough?
How much kneading time on a stand mixer?
Hey, Ethan, I know the recipe is in the video, but is it possible to get the recipe in the description?
Yep there's a link to the recipe in the description of each video, I just updated it!
That bread looks delicious all three of them but I would love you to see you make bagels now that I heard you talk about bagels and the everything Bagels if you can make bread look that good I can only imagine Beatles but can I tell you I'm from New York City we're big on Bagel LOL
I'm thinking about whipping up a bagel video soon too!
What is the difference in texture between breads made with bread flour and those made with all-purpose flour? Is the difference significant?
Is there a reason not to let the first rise go longer than 45-60 minutes? Mine is often doubled after an hour but I let it go longer sometimes...Is that bad?
Why rolling the dough into a log? Does it make it even? This must be it as when I just plop it, it tends to be taller in the middle...
Butter and marmalade - are channeling Paddington the Bear?! :)
Bread flour causes the dough to rise and keep its shape better due to the higher protein content. The texture will be a bit different, but not necessarily to the point of ruining the bread.
Overproofed dough is something to avoid. It won't rise properly when baked and the taste will be off. There's a bit of a window before it gets to that point, though. The time it takes for a dough to rise properly and the time it takes for it to get to the point where its risen too much are not exact and depend on a variety of factors.
I think as long as it hasn't more than doubled in size, you're okay? If you have an issue with losing track of time and your bread keeps coming out wrong, you can reduce the yeast in the recipe.
Shaping helps improve texture and appearance.
Congrats. I love your channel. Great info. Please help me select the proper flour for each baking dish. In my country flour doesn't show gluten percentage.
It's the protein figure. Are you able to look up on the manufacturers website for the info?
Hey Ethan, whenever I make Sandwich bread when it's done it has a pretty strong yeasty flavour, not like sourdough flavour, like I just drank some yeast + water. Any idea why this is happening? Could this be because I'm using too much yeast or proofing too long or just the yeast Im using? I feel like if I use any less yeast in my breads then I'll not get much of a rise out of them
Your bread should have a faint but still detectable yeast odor, it not exactly a bad thing. Grocery store sliced bread tends to lack that because it isn't fresh. The longer it takes to proof the more yeast flavor you'll get, yes. Leaving overnight in the fridge is a good way to give it that flavor if you like it. But if it's really strong, not cooking it enough might be the cause, you aren't killing all the yeast in the cooking process. If you live in a high altitude area, your food gets less hot when cooking. so you are cooking at a lower temperature and take longer. To combat that you need to increase both temperature and the moisture of your recipe by about 10%.
@@gredystar8333 great info on altitude, I live at 6000ft ASL, so I will try these suggestions, thanku
Why proof if you’re using instant yeast? The package says it’s unnecessary?
Does anyone have any tips about humidity? I live in Vietnam and when I follow recepie my dough is always super wet. More wet than in any video I follow. I guess it's because it's more humid in Saigon so I reduce my liquid a little, but it's hard to guess.
Check out this article: www.kingarthurflour.com/blog/2018/06/22/winter-to-summer-yeast-baking
Hope that helps!
Can you make a hardy bread recipe?
Just wait until he discovers cozonac.
@ethancheblowski Does adding flour during the kneading process yield better gluten development?
so this is the breadtube everyone been talking about
Do the amounts change at all if you use wholemeal flour instead of white flour?
I tried this and my dough stayed horribly sticky even after a 20 minute rest and 10 minutes of kneeding. Started adding flour until it wasn't sticky and that seemed to do the trick, but it came out very dense and a bit crumbly. What did I mess up?
How would you convert the difference in white flour vs others; spelt.
I find spelt doesn't rise or fluff as well. Is there anything I would be doing or aren't doing correctly?
Hi. a question. If I don't have butter, can I use oil or eggs?
Or if instead of using skim milk I use whole milk and I no longer put butter?
It would be helpful if you could include note in the videos like 200g flour when you speak. Just a suggestion anyway nice video👌
the recipe is on his website
Great video.
One question though: can I swap the milk with water and the butter with vegetable oil at a 1:1 ratio?
The dough will lack some sugars and oil then from the milk finding something that gets you the same result would likely need some more sugar and some more oil
Could i swap the bread flour with whole wheat if i wanted a whole wheat bread?
In the second and third loaves, you say to use skim or 1% milk, but in the first loaf, you just say "milk." Is it still skim/1%?
@Ethan Chlebowski Why did my crust come out crispy instead of soft like yours?
/have you tried tangzhong in making bread I heard about this and would like to try it with bread
I have not yet actually, but its on my list!
I make hot dog and hamburger buns using tangzhong. Incredibly soft and delicious.
Can you let the bread dough here rise in the fridge over night after kneading? I do it with my pizza dough letting it rest and rise im the fridge.
Why is it that you don't say skim milk here but on the web site you say skim so which one is it. Why skimmed milk then add butter I'm really confused!
I'm having issues. The first dough I made I accidentally used 30ml too much liquid, and got a fine but weak loaf on the interior. I then made a second loaf with the correct amount of liquid, and am currently making another. No matter how much I knead this dough it won't form a strong gluten network. It's smooth, but the gluten remains short and rips easily.
The only thing I'm doing differently is I'm not using whole milk I'm using half water half cream. (google said that would be an acceptable substitute, and I never have milk on hand, but I always have heavy cream) Anybody got any suggestions?
-edit- I just double checked the video and I AM using AP flour instead of bread. Could that be the issue?
What happens if you use whole milk instead of low fat? Slightly more fat in the dough of course. I just don't "stock" anything but whole milk as it's by far the mostly useful/tasty version
As you're adding more fat to the dough, you add more flavour and get a more enriched and fluffier bread. However it does take longer to knead and proof for the desired texture!
sure you've heard this...Great example of why we measure by weight.
Hey Ethan I always have this video on while baking my sandwich bread ! The shelf life you speak of here, is that the same for rapid yeast? I keep my fast acting or rapid yeast in the fridge
I keep in an airtight container in the freezer and fill a smallish pot (single yoghourt pot size) and keep that in the fridge. Instant yeast and it has been successful so far. On my second 500g packet of yeast since April. Ethan is a great teacher. A great advocate of using scales!
Every time I make this my dough is not nearly as smooth. It comes out still sticky after the autolyse and even after ten minutes of slap and fold kneading it’s still sticky. The bread usually comes out good, but I wonder why it’s so sticky.
Has anyone ever tried it with olive oil instead of butter? I have a dairy sensitivity…