Thank you for another well demonstrated yummy recipe, Uncle Matt. The slow motion is fun and takes it to another level. I am really appreciating the bit of humour. Being cooped up, we all do need a chuckle these days .
I know I published this a few days ago, it was de-monetised for a short piece of copyright music. So I've re-edited so I can make a few pennies. Hope you don't mind??
Sorry the music caused you a problem. I DO APPRECIATE the silliness, the "light relief". There MUST be a lawyer behind this who is taking his job too seriously. Just last night wss watching a video of Herman's Hermits "No Milk Today", which has taken on a whole new meaning these days! Hope everyone can find some humor in all this. Family and friends REALLY are important. 💟 Have been feeling quite nostalgic for the good old pre-virus days!! Oh, as long as I know how to cook I know I'll stay alive. I've got all my life to live....SO many recipes to try, I WILL SURVIVE!!👍 Enjoying these videos. BEST WISHES, and happy cooking to everyone.💜
@@robincortez6586 don't worry Robin I thought I did everything correctly, I displayed fair use notice, I only used about 20 seconds of music and it wasn't consecutive either, and made it clear that it was for light relief? I imagine that if I took it further I may have got somewhere but I didn't want to get legal, so I just re-edited. Shame really?
@@unclemattscookerylessons I could NEVER be a lawyer!! It would be awful to take life THAT seriously, but I suppose they have a job to do. Anyway, keep doing what you are doing. 👍💜 Your music career may have been short-lived, but it was appreciated by me, anyway!! Your daughters may be breathing collective sighs of relief?!!
Nice clear instructions and the bread looks delicious. Thankfully, in these post lockdown days getting hold of flour ( and toilet rolls!!!) is not a problem. 😃👍🏻
Excellent, can taste that bread & butter from here. We were given an original Morphy Richards Bread Making machine years ago by my parents. It’s still working very well. You can buy the bread mixes, or should I say you could! However I am certain we could use your recipe in the Morphy? Saves all the mess on the table as well! Mind how you go. It’sTotal Lockdown, day 1! Oh, apart from the airports, ferry ports, and illegal immigrants arriving at Dover in canoes!!!
Uncle Matt, to clarify the oven temp and time, was that 475 degrees for 20 minutes and then lower temp to 375 for 10 minutes? Thanks. Looks really good and will definitely try it! Love baking bread. Something majestic about it. :)
Hi Annette No the second bake at lower temp is also 20 minutes or more, IF your using a Dutch oven (cast iron pot) I think I should have baked mine for a few more minutes with the lid removed to get a deeper colour and flavour. Sorry for any confusion Matt x
I'm filming a store cupboard Jambalaya currently. Will try to get that published tomorrow if I can. My missus keeps giving me jobs to do, it's a living nightmare!
Don't forget to LIKE above, and SHARE...these videos are too good to keep to ourselves! Uncle Matt--can you do a vid on making crackers at home? the big sheet ones like the fancy delis sell for 3 bob. Would also like to see some ideas for using dried beans if that's in your arsenal.
Thanks so much Sue, all help with promotion of this channel is greatly appreciated. Like the idea of making crackers, and it gives me an excuse to eat cheese, so double bubble? I did make falafel recently link below with dried beans, and I have been interring to make the classic cassoulet at some stage. ua-cam.com/video/4WrPYoRcOAY/v-deo.html It is a real classic so I want to do it properly and really plan for it but will get around to it sometime?
@@unclemattscookerylessons just thinking the supply of splashy additions will soon be beyond my modest home larder. I already do classic American baked beans, chili, and of course the fabulous southwestern 'frijoles refritos' --mashed and fried creamy pinto beans. looking for Mediterranean takes, seasonings, etc on a soup/stew model where I can add whatever veg I have on hand, rather than fried things like falafels. Could be lentils etc. too. Thanks, I subscribed and am loving your down-to-earth lessons.
Why did you use half granary and half strong bread flour? I made a loaf yesterday using all granary bread flour and it was a failure, sticky inside. Is it because I used all granary? And by the way I prefer your video with no music 😊
Wholemeal is granary is for flavour but the strong white flour you need for the structure really. I'm not an expert but it's about protein which develops the gluten which helps the bread rise, i think?
Uncle Matt's Cookery Lessons Thank you so much for answering. That could also explain why it falls apart when I try to slice it. Next time I’ll use half and half as you did in this video. The birds seem to be enjoying it though 😀
Thank you for another well demonstrated yummy recipe, Uncle Matt. The slow motion is fun and takes it to another level. I am really appreciating the bit of humour. Being cooped up, we all do need a chuckle these days .
I never thought I'd publish a slow motion clip of me dancing with bread dough, but these are unprecedented times? thanks for your comment
I made two great loaves using baking tins following this video. Lovely bread and easy to follow video. Thanks!
I know I published this a few days ago, it was de-monetised for a short piece of copyright music. So I've re-edited so I can make a few pennies. Hope you don't mind??
Sorry the music caused you a problem. I DO APPRECIATE the silliness, the "light relief". There MUST be a lawyer behind this who is taking his job too seriously. Just last night wss watching a video of Herman's Hermits "No Milk Today", which has taken on a whole new meaning these days! Hope everyone can find some humor in all this. Family and friends REALLY are important. 💟 Have been feeling quite nostalgic for the good old pre-virus days!! Oh, as long as I know how to cook I know I'll stay alive. I've got all my life to live....SO many recipes to try, I WILL SURVIVE!!👍 Enjoying these videos. BEST WISHES, and happy cooking to everyone.💜
@@robincortez6586 don't worry Robin I thought I did everything correctly, I displayed fair use notice, I only used about 20 seconds of music and it wasn't consecutive either, and made it clear that it was for light relief? I imagine that if I took it further I may have got somewhere but I didn't want to get legal, so I just re-edited. Shame really?
@@unclemattscookerylessons I could NEVER be a lawyer!! It would be awful to take life THAT seriously, but I suppose they have a job to do. Anyway, keep doing what you are doing. 👍💜
Your music career may have been short-lived, but it was appreciated by me, anyway!! Your daughters may be breathing collective sighs of relief?!!
Thank you for your recipe I've tried so many recipes and didn't work until follow your easy steps.
Thank you
Nice clear instructions and the bread looks delicious. Thankfully, in these post lockdown days getting hold of flour ( and toilet rolls!!!) is not a problem. 😃👍🏻
for now haha, thanks for the comment, this is still my favourite yeast leavened bread. I have to say sourdough is my number 1
Home Baking ! I read about that in a history book. Probably will be making a come back, ohh those smells …...
I stocked up on my bread flour and yeast in january when i could see this happening , love making bread
well done you, now how much for your yeast? I'm prepared to sell a kidney!
Excellent, can taste that bread & butter from here. We were given an original Morphy Richards Bread Making machine years ago by my parents. It’s still working very well. You can buy the bread mixes, or should I say you could! However I am certain we could use your recipe in the Morphy? Saves all the mess on the table as well!
Mind how you go. It’sTotal Lockdown, day 1! Oh, apart from the airports, ferry ports, and illegal immigrants arriving at Dover in canoes!!!
These money people, never mind I get it...heaven forbid you try to do anything nice...the bread looks wonderful, thanks Matt.
Uncle Matt, to clarify the oven temp and time, was that 475 degrees for 20 minutes and then lower temp to 375 for 10 minutes? Thanks. Looks really good and will definitely try it! Love baking bread. Something majestic about it. :)
Hi Annette
No the second bake at lower temp is also 20 minutes or more, IF your using a Dutch oven (cast iron pot) I think I should have baked mine for a few more minutes with the lid removed to get a deeper colour and flavour.
Sorry for any confusion
Matt x
Loafing about Matt 🍻🍻🍻
Wot else you gona do, you gota put bread ont table somehow 👍👍👍👍👍
I'm filming a store cupboard Jambalaya currently. Will try to get that published tomorrow if I can.
My missus keeps giving me jobs to do, it's a living nightmare!
@@unclemattscookerylessons oh that's in store for tomorrow 😎😎😎
Wow! Plus no stupid advetrs! Well done you! Thanks for the recipe!
Thanks but if you watch more of my videos, watching some of the advertisements is really appreciated x
Don't forget to LIKE above, and SHARE...these videos are too good to keep to ourselves! Uncle Matt--can you do a vid on making crackers at home? the big sheet ones like the fancy delis sell for 3 bob. Would also like to see some ideas for using dried beans if that's in your arsenal.
Thanks so much Sue, all help with promotion of this channel is greatly appreciated.
Like the idea of making crackers, and it gives me an excuse to eat cheese, so double bubble?
I did make falafel recently link below with dried beans, and I have been interring to make the classic cassoulet at some stage.
ua-cam.com/video/4WrPYoRcOAY/v-deo.html
It is a real classic so I want to do it properly and really plan for it but will get around to it sometime?
@@unclemattscookerylessons just thinking the supply of splashy additions will soon be beyond my modest home larder. I already do classic American baked beans, chili, and of course the fabulous southwestern 'frijoles refritos' --mashed and fried creamy pinto beans. looking for Mediterranean takes, seasonings, etc on a soup/stew model where I can add whatever veg I have on hand, rather than fried things like falafels. Could be lentils etc. too. Thanks, I subscribed and am loving your down-to-earth lessons.
Why did you use half granary and half strong bread flour? I made a loaf yesterday using all granary bread flour and it was a failure, sticky inside. Is it because I used all granary? And by the way I prefer your video with no music 😊
Wholemeal is granary is for flavour but the strong white flour you need for the structure really.
I'm not an expert but it's about protein which develops the gluten which helps the bread rise, i think?
Uncle Matt's Cookery Lessons Thank you so much for answering. That could also explain why it falls apart when I try to slice it. Next time I’ll use half and half as you did in this video. The birds seem to be enjoying it though 😀
Lucky birds 😁
Uncle Matt's Cookery Lessons I suspect they might get indigestion or problems with take off 😀
Would this work in bread tins?
Yes Definitely, just do the final prove in the tin and it'll work well.
Uncle Matt's Cookery Lessons Great - thanks. I’ll let you know how I get on.
where is the recipe please?
hi the recipe is pasted in the description, you click the show more tab and scroll down. I do it there so you can copy and paste.