I love the new videos you’re doing, thanks so much! I hope you will also start showing things you’ve never shown before, there’s so many recipes in the book you’ve never demonstrated.
@@thefoodnanny Thank you so much, that's so kind. One thing I haven't seen yet or haven't been able to find a video for is the Kamut English Muffin Bread. I've made it 4 times now and it always tastes delicious, but I can't seem to get it consistent. The first time was nearly picture perfect to the book, it was same color and the tops curved over in that really cute way. :D The second time I tried it in 2 larger pans and it didn't rise over the edges, so perhaps I should ignore the rising time and let it go a little longer? The 3rd time I went back to the mini loaf pans but the loaves were flatter (not curving over) and the 4th time was closer to perfect. On the first try my tops were a little bit more smooth like a regular loaf of bread but the other times they were quite full of holes on top (like the dough looks when it's rising). One problem I'm having is that the dough is very wet and so the first time I turned it out and added a bit more flour, second time turned it out and wet my hands a bit, 3rd and 4th time I just spooned the dough into the pans like I had seen someone else who made an English Muffin Bread. Another issue I'm having is that on the final rise in the pans I cover the pans with saran wrap sprayed with cooking spray and they are rising over the edge nicely but when I pull the saran wrap off it pulls the dough upward and sort of deflates the nice rise and shape I had. I think this may be why they were flat then and not curving over the edge. I think the 2nd time I made it I used the convection setting and that is why the color was not pale like in your photos. I have the ILVE Majestic oven too but of course ovens can and do vary their temps. So it would be super helpful to see how you make this bread and if you have any tips for these issues. I wish others would make it too because it's such a nice bread, it crisps up so nicely when you toast it that you can hear it crunch when you eat , so good! Of course it's so nice to see you making old favorites too here in this format with the high definition, so please I hope you continue because there is so much good food between all of the cookbooks. I've seen you make the banana bread but that would be nice to see here because my batter is thick and every time I am saying to myself, "is this right"? :D Biscuits and Pie Crust and Soft Brown Kamut Bread I don't recall seeing often. But anything you choose to make here will be wonderful. Bless you.
@@thefoodnanny just more recipes here on youtube, i'd so appreciate!!! I received my 25lb of white Kamut today the 26th, sooo happy and my husband is so happy too, i made the bread with 4Cwhole wheat Kamut and 3 of the AP Kamut, he loves it!!!!
Something about this video reminds me of my siblings 😅 you two make a great team. I come from a family of 8 kids and we were/are always so close. David reminds me of my brothers. I had a good laugh. Now i need to make these pretzels 😋😍
Currently making pretzel batch #2 in 3 days... hahah my family loves them! Is there any change needed in baking times if i did pretzel bites instead of the full pretzel shape?
Baking is all about experimenting and building on your recipes so if you want pretzels and have a different flour, definitely give it a try! Seek for the same consistency in the dough and of course, each flour will have it's own particular flavor. Let us know how it goes!!
Just made them with my grandson. They are a delicious!
Glad you like them! Yay!
This video was so fun to watch…oh brothers 🤗 thanks for sharing!
I love the new videos you’re doing, thanks so much! I hope you will also start showing things you’ve never shown before, there’s so many recipes in the book you’ve never demonstrated.
Great! Thank you for the request!! We'll do it. Anything specific that you'd like to see?
@@thefoodnanny Thank you so much, that's so kind. One thing I haven't seen yet or haven't been able to find a video for is the Kamut English Muffin Bread. I've made it 4 times now and it always tastes delicious, but I can't seem to get it consistent. The first time was nearly picture perfect to the book, it was same color and the tops curved over in that really cute way. :D The second time I tried it in 2 larger pans and it didn't rise over the edges, so perhaps I should ignore the rising time and let it go a little longer? The 3rd time I went back to the mini loaf pans but the loaves were flatter (not curving over) and the 4th time was closer to perfect. On the first try my tops were a little bit more smooth like a regular loaf of bread but the other times they were quite full of holes on top (like the dough looks when it's rising). One problem I'm having is that the dough is very wet and so the first time I turned it out and added a bit more flour, second time turned it out and wet my hands a bit, 3rd and 4th time I just spooned the dough into the pans like I had seen someone else who made an English Muffin Bread. Another issue I'm having is that on the final rise in the pans I cover the pans with saran wrap sprayed with cooking spray and they are rising over the edge nicely but when I pull the saran wrap off it pulls the dough upward and sort of deflates the nice rise and shape I had. I think this may be why they were flat then and not curving over the edge. I think the 2nd time I made it I used the convection setting and that is why the color was not pale like in your photos. I have the ILVE Majestic oven too but of course ovens can and do vary their temps. So it would be super helpful to see how you make this bread and if you have any tips for these issues. I wish others would make it too because it's such a nice bread, it crisps up so nicely when you toast it that you can hear it crunch when you eat , so good! Of course it's so nice to see you making old favorites too here in this format with the high definition, so please I hope you continue because there is so much good food between all of the cookbooks. I've seen you make the banana bread but that would be nice to see here because my batter is thick and every time I am saying to myself, "is this right"? :D Biscuits and Pie Crust and Soft Brown Kamut Bread I don't recall seeing often. But anything you choose to make here will be wonderful. Bless you.
Thank you for the details! We'll add these to the video request list!!
@@thefoodnanny just more recipes here on youtube, i'd so appreciate!!! I received my 25lb of white Kamut today the 26th, sooo happy and my husband is so happy too, i made the bread with 4Cwhole wheat Kamut and 3 of the AP Kamut, he loves it!!!!
😂I had a couple good laughs, I love his sense of humor 😂
Don't encourage him! :D
@@thefoodnanny 🤣 I'll leave that up to you
I love David & Lizzie in the kitchen ❤. Great recipe -looking forward to make them.
😃🙏❤️
I just made these today and everyone loved them!
David will love that!
Wow those are beautiful pretzels ❤
Thank you 😋
@@thefoodnanny I had to watch it again to see the double twist! And…
I spy a FN rolling pin I haven’t seen before!
Yay! Thank you for having him do this. Your pretzels are a crowd favorite with all our family & friends! ❤
Our pleasure!
i need to make the pretzels, i need love :)
Something about this video reminds me of my siblings 😅 you two make a great team. I come from a family of 8 kids and we were/are always so close. David reminds me of my brothers. I had a good laugh. Now i need to make these pretzels 😋😍
I couldn't stop laughing 😆 thank you..I don't know what we learn to make but thank you.
😆😆🙏❤️
Thank you. I think the intimidating part is forming the pretzel itself. I think Ill make mine into pretzel sticks. 😊
Great!! Let us know how it goes! 😊❤️
I am so excited for this one! Yay!!
Great video!
Can’t wait til your sourdough cookbook arrives this week!
So excited to hear what you bake first!!
this is amazing, only a dip into the baking soda bath :)
Currently making pretzel batch #2 in 3 days... hahah my family loves them! Is there any change needed in baking times if i did pretzel bites instead of the full pretzel shape?
Yes, you will want to watch them based on your oven, but check them in half of the time and then again each minute after to make sure they stay chewy!
You are so cute , loved the video , i am wondering what all i can stuff my pretzels with probably cheese.
Yes! Meats. Cheeses. Anything that goes well with bread.
Wow so easy! God bless you! ☦️
Thank you! 😊
maybe slice up the pepperoni so it can fit in the middle of dough :)
CAn I substitute SPELT Flour?
Baking is all about experimenting and building on your recipes so if you want pretzels and have a different flour, definitely give it a try! Seek for the same consistency in the dough and of course, each flour will have it's own particular flavor. Let us know how it goes!!
Lye Pretzels are the real deal. Baking soda, ew gross.
I used to used lye not anymore, I love this new recipe, and is is much safer. Pretzels are wonderful. Why write a unkind comment.
@@joanjasper58 Do you still use bleach in your laundry? It’s very unsafe! You need to get your “Unkind meter recalibrated”!
There's nothing Bavarian about those Pretzels
The name!
I don't like the true Bavarian pretzels, MUCH PREFER THESE.
@@ben.pueschel oh Ben. It’s ok. It’ll be alright.