You Rock!!! Times being hard, I decided to learn to make my own bread, it's far cheaper than buying the bakery breads. I'm a bit of a bread snob and can't stand the commercial, mass produced bread. It's been a learning experience and there were quite a few failures while I learned (those failures did make good bread pudding, lol.). Your tutorial was by far the easiest to follow and the results were great. My husband, who's name I'm under while writing this, says it's even better than from our favorite bakery. Added bonus, makes the house smell so wonderful while it bakes.
just wanted to add to my comment. First being, I added a step. The day before I make the bread, I do a pre-ferment. The night before, I just take a cup of the flour, a cup of the water that was warmed, a 1/4 teaspoon of the yeast and a pinch of sugar, mixed, covered and let if rest on the countertop about 6 to 12 hours. This gives the bread a yeastier flavor that my husband and I enjoy and then that is added to the remaining ingredients so it's not changing your recipe, which is perfect. Note, I do not change the recipe amounts. Plus, being older and arthritic, I use a stand mixer instead of kneading, all the other steps are followed as per your wonderful video. But this is the important part. My husband and I love the flavor and texture of your bread so much, I started playing around with the final results. First being burger/sandwich buns. Just divide the dough into 8 sections after the first proofing, fold and roll each as per your instructions and then flatten a little, do the second proofing and bake, just takes less baking time, I don't remember the time, just watch, you'll know when they are done, they hold up to the juiciest of burgers. This also works with making them sub/hoggie/sausage rolls, makes 6. And my final discovery using your recipe, it freezes!!!!! I work a full time job, take care of a home and sick husband so my time is limited. But even with limit time, that doesn't mean I have to give up on the wonderful flavor of your bread. On my day off, I just make the bread/rolls, buns as per your instructions. After the first proofing, I do the folding and rolling, I put it on wax paper, freeze, then store in freezer bags. After that, I just take out and put on the countertop, thaw, do the last proofing and bake. A hair not as good as doing it all fresh, but a whole lot better than store/bakery bought. Plus when I'm busy, I can still have fresh baked bread. Again, thanks for the wonderful recipe.
I just found your channel. I enjoy your videos and will bake my first loaf tomorrow! Don’t worry about the length of your instructions....too many people are in too big of a hurry. I am a beginner and your thorough instructions have given me exactly what I need in order to take the plunge into baking bread!
Hi Kevin, thank you for your recipe, I’ve been trying a lot of recipes from UA-cam but yours is really the best so far! Came out just like yours. I didn’t have sesame seed so I used some poppyseed. Wish I could post a picture. The only variable is the amount of flour. Mine is quite dense so I used no more than 650 grams of it and I am so happy with my result! As you said, it puts a store bread to shame! Oh, and one more thing. I do appreciate all the kitchen bells and whistles which are both great help and time savers but there is nothing like kneading dough by hand. It’s a magic if you know what I’m talking about.
Good Morning Kevin my mom taught me how to kneed when I was little she used to make cinnamon raisin and white bread. The house smelled so good, you forgot the butter, nothing better than fresh bread and butter.
You are one of the very best bakers/chefs I've ever seen. I love watching your videos and see you go into great detail explaining how everything is properly made. I give you my highest recommendation to everyone and have shared your name and recipes to several of my friends. Thank you for making this video and recipe. The bread looks fantastic!! Take care and be safe! 🤩💖🙏
I just made your recipe Kevin & it came out so delicious ! I also made a little sort of dip with olive oil , rosemary & garlic to dip the bread in. Bellissimo 😚
Hello there Kevin! I have been enjoying your videos for a while now. Only today my son said, "I needed to download the app". Now I am up with the times. Anyway to let you know I so enjoy your tutorials. I made this Italian bread today with a twist. When you folded the dough over I paused you for a minute and added garlic soaked it olive oil. The bread turned out perfect and yummy😋. Thank you so much! :)
Hi Kevin, I made your bread two days ago and I must say it is a handsome loaf. It is Big in girth and very tall. The sesame seeds added a glorious look to the loaf as well. The inside is just delicious and soft. We all loved it. My son and his wife went crazy with sandwiches. I have home grown tomatoes coming in regularly now and so made an open-faced tomato sandwich with jalapeño mayonnaise and cilantro on the top. The sesame seeds on top of the bread came through and enhanced the taste of the sandwich. I loved the bread and just wanted to thank you for the recipe. My family and I so appreciate your kindness in sharing. 💕
Thank you so much for taking the time to thoroughly explain your process. It is in the oven now and everything went exactly as you predicted. I am expecting a gorgeous loaf of Italian bread. Wondering if this dough could rise in two smaller oval proofing baskets. If so, for how long would you cook the loaves?
YUM! Can’t wait to try this. I’ve made your hamburger buns, brioche, & basic white bread. All turned out perfectly & will be my go to recipes. For supper last night your orange chicken, delicious! I can count on your recipes being perfect, thank you & stay safe.
Hi Kevin Enjoy all your recipes!! Which recipe can be used for pie crust also if using mixer do you have to knead it much after taking out of mixer bowel? 🥰👍Olive
Useing the stand mixer with dough hook is alot better u dont have to do all the kneeding and seems too use less flour. Going to try ur recipe today. It looks really good.
Your instruction is great! Would love to see how you do it with the mixer. Trying to learn how to make bread with my new Kitchenaid. Your recipe will be attempt #3 today :)
I have artisan bread proofing but now I want this one instead. Ok, I'll eat the other bread first, but this is definitely my next one. I'm already planning the spaghetti bolognese to go with it. Thank you.
Thank you for that delicious looking bread recipe. I love baking breads, so I will certainly make this. I am in agreement with you about the silicone pastry brushes. I absolutely hate them. I used the regular ones for years and loved them. The silicone ones are a just a facsimile thereof. Pathetic. A cook did not invent them, I could almost assure you. I wanted to hand you one of my bench scrapers while you were kneading the dough on your marble slab. It might scratch your marble, but that just shows you make a lot of pastry and bread, but they do have plastic ones. 😉 This was a great video and your bread is a hit. Thanks again.
I remember growing up calling it Italian bread, and now when I go to the stores, I don’t see anything that’s called Italian bread only French bread. I’m going to have to look that up. Because they both taste and look alike.
Hi Dee - So glad you are enjoying the videos. I love sourdough bread, and have made it many times. The recipe for a crackling-crisp Sourdough Boule is on my website here: www.agardenforthehouse.com/crusty-sourdough-boule/
@@kevinleejacobs1364 Thank you for answering so quickly, you are so kind, been reading so many books, we have the sourdough sandwich bread down now after many trials but it’s the boules that we are still trying to master. We will try your recipe link for sure. Thanks so much!
Whoo Hooo! I've had this on my mind to ask you If you had a video making Italian Bread...then WHALAH!! Up pops this video tonight in my YT feed. Yeah. Thank you. PS: Can you make the dough in advance and leave in Fridge overnight? If yes, then at what stage do you put in Fridge & what is process the next day. (I was told this makes the Bread tastier, your thoughts?)
Hi NK - After you've kneaded the dough, put it in a bowl and cover with cling film. Refrigerate overnight. The refrigeration period is considered the first rise. Next day, punch down the dough, shape it, and then let it warm to room temperature and rise. Then bake as usual. Because the dough fermented slowly in the fridge, its flavor will be enhanced.
@@kevinleejacobs1364 Sir, thank you for telling me step by step what to do and why. I'm going to write this down and keep it in my Recipe Box! Much appreciated!!
You're Italian bread is great tried it for the 1st time today and can't eat enough of it I'm going to get married if you could please maybe you get some way to make christiansYou're Italian bread is great tried it for the 1st time today .. I will never buy another loaf of Italian bread against
Uh oh. My dough got a little sticky, so I pounded it on the counter like you said, and it made it worse! I'd already added all the flour I could. I put it in the bowl to rise, because it was too sticky to kneed anymore. I hope I didn't ruin it. If I did, I guess I'll make more. This is my first time making yeast bread from scratch. EDIT: in retrospect, I was using all purpose flour, so perhaps it would be OK to add a little extra flour, if needed?
Yes, daddy! Smack it good! 🤭 Seriously though, I wonder how bread machine yeast would work. I asked my husband to pick up some yeast and he got the bread machine yeast even though I don't have a machine. Interestingly, it just rises faster on the first rise saving time. I've generally let the first rise go for 10-15 minutes before deflating and shaping for the final rise. The final rise has been a normal rising time. I've only tried this with King Arthur's Baking Company recipe for sandwich bread, but also used the same recipe to make a caraway seed dinner roll stuffed with minced onion sauteed in butter that's constructed similar to a Latvian pīrāgi. There was a restaurant in Orlando called Ronnie's (1956-1995) that served something similar to this roll at every table lunch to dinner. It was my best attempt at recreating this beloved roll. Google Ronnie's Orlando and you just might happen to find some wonderful Jewish deli recipes such as the cabbage soup. I'll definitely have to try you basic white bread recipe in addition to this recipe.
Not boring at all. I been watching for a few weeks now. That is why I am commenting on older vids
So glad you kneaded the dough by hand. I think it adds love. 🥖💕
No wonder you like making bread, great way to work off frustration. Love watching you do that.
That is amazing
You Rock!!! Times being hard, I decided to learn to make my own bread, it's far cheaper than buying the bakery breads. I'm a bit of a bread snob and can't stand the commercial, mass produced bread. It's been a learning experience and there were quite a few failures while I learned (those failures did make good bread pudding, lol.). Your tutorial was by far the easiest to follow and the results were great. My husband, who's name I'm under while writing this, says it's even better than from our favorite bakery. Added bonus, makes the house smell so wonderful while it bakes.
just wanted to add to my comment.
First being, I added a step. The day before I make the bread, I do a pre-ferment. The night before, I just take a cup of the flour, a cup of the water that was warmed, a 1/4 teaspoon of the yeast and a pinch of sugar, mixed, covered and let if rest on the countertop about 6 to 12 hours. This gives the bread a yeastier flavor that my husband and I enjoy and then that is added to the remaining ingredients so it's not changing your recipe, which is perfect. Note, I do not change the recipe amounts.
Plus, being older and arthritic, I use a stand mixer instead of kneading, all the other steps are followed as per your wonderful video.
But this is the important part. My husband and I love the flavor and texture of your bread so much, I started playing around with the final results. First being burger/sandwich buns. Just divide the dough into 8 sections after the first proofing, fold and roll each as per your instructions and then flatten a little, do the second proofing and bake, just takes less baking time, I don't remember the time, just watch, you'll know when they are done, they hold up to the juiciest of burgers. This also works with making them sub/hoggie/sausage rolls, makes 6.
And my final discovery using your recipe, it freezes!!!!! I work a full time job, take care of a home and sick husband so my time is limited. But even with limit time, that doesn't mean I have to give up on the wonderful flavor of your bread. On my day off, I just make the bread/rolls, buns as per your instructions. After the first proofing, I do the folding and rolling, I put it on wax paper, freeze, then store in freezer bags. After that, I just take out and put on the countertop, thaw, do the last proofing and bake. A hair not as good as doing it all fresh, but a whole lot better than store/bakery bought. Plus when I'm busy, I can still have fresh baked bread.
Again, thanks for the wonderful recipe.
Let me tell you, it's never simple to make bread, you make it simple ! Great teacher !
I just found your channel. I enjoy your videos and will bake my first loaf tomorrow! Don’t worry about the length of your instructions....too many people are in too big of a hurry. I am a beginner and your thorough instructions have given me exactly what I need in order to take the plunge into baking bread!
Mr. Jacob
I enjoy your videos .Love the way you explain every detail of the recipe.
Hi Kevin, thank you for your recipe, I’ve been trying a lot of recipes from UA-cam but yours is really the best so far! Came out just like yours. I didn’t have sesame seed so I used some poppyseed. Wish I could post a picture. The only variable is the amount of flour. Mine is quite dense so I used no more than 650 grams of it and I am so happy with my result! As you said, it puts a store bread to shame!
Oh, and one more thing. I do appreciate all the kitchen bells and whistles which are both great help and time savers but there is nothing like kneading dough by hand. It’s a magic if you know what I’m talking about.
Good Morning Kevin my mom taught me how to kneed when I was little she used to make cinnamon raisin and white bread. The house smelled so good, you forgot the butter, nothing better than fresh bread and butter.
I made this bread today it is so delicious! Thank you Kevin , you do such a great job talking us through each recipe!❤
Best ever bread THANK YOU so much.
You are one of the very best bakers/chefs I've ever seen. I love watching your videos and see you go into great detail explaining how everything is properly made. I give you my highest recommendation to everyone and have shared your name and recipes to several of my friends. Thank you for making this video and recipe. The bread looks fantastic!! Take care and be safe! 🤩💖🙏
Thank you so much, Lisa!
Great technique... thank you. I am a recent subscriber, so I am catching up on your older videos. Have a wonderful weekend.
Thank you for your time and generosity.
I am going to make garlic bread out of this recipe. You are awesome!! Thank you!!
That is a beautiful loaf of bread!
I just made your recipe Kevin
& it came out so delicious !
I also made a little sort of dip with olive oil , rosemary & garlic
to dip the bread in.
Bellissimo 😚
Your dip sounds wonderful -- so glad you enjoyed this bread!
@@kevinleejacobs1364
😘
Hello there Kevin! I have been enjoying your videos for a while now. Only today my son said, "I needed to download the app". Now I am up with the times. Anyway to let you know I so enjoy your tutorials. I made this Italian bread today with a twist. When you folded the dough over I paused you for a minute and added garlic soaked it olive oil. The bread turned out perfect and yummy😋. Thank you so much! :)
Great directions! Will try this. Thanks
Used to make bread and pasta all the time. Now there's no room for all that fun.
Hi Kevin,
I made your bread two days ago and I must say it is a handsome loaf. It is Big in girth and very tall. The sesame seeds added a glorious look to the loaf as well. The inside is just delicious and soft. We all loved it. My son and his wife went crazy with sandwiches. I have home grown tomatoes coming in regularly now and so made an open-faced tomato sandwich with jalapeño mayonnaise and cilantro on the top. The sesame seeds on top of the bread came through and enhanced the taste of the sandwich. I loved the bread and just wanted to thank you for the recipe. My family and I so appreciate your kindness in sharing. 💕
I'm so glad!!! The open-faced tomato sandwich sounds divine!
That bread aint the only thing baked in that kitchen.
ive never seen any of your content, but this video saved my evening [and bread) from ruin.
You are the “king” of plastic wrap 😂. love your recipes.
hi kevin I've made bread with similar ingredients called white bread. does being long and narrow make this italian bread ? wonderful video
The second one looks best. Thanks
I love your shaping technique, thanks for sharing 👍
Thank you so much for taking the time to thoroughly explain your process. It is in the oven now and everything went exactly as you predicted. I am expecting a gorgeous loaf of Italian bread. Wondering if this dough could rise in two smaller oval proofing baskets. If so, for how long would you cook the loaves?
I would like to know where you got ball jar lid that seems to seal in the oil except when you release it and use it? Thanks.
Cannot wait to try another perfect bread recipe! Merry Christmas!
And a merry Christmas to you, Siouxanne!
Love it
Wow!! What a great Looking Loaf of bread 🥖
YUM! Can’t wait to try this. I’ve made your hamburger buns, brioche, & basic white bread. All turned out perfectly & will be my go to recipes. For supper last night your orange chicken, delicious! I can count on your recipes being perfect, thank you & stay safe.
Do you have recipe for mixer
Hi Kevin Enjoy all your recipes!! Which recipe can be used for pie crust also if using mixer do you have to knead it much after taking out of mixer bowel? 🥰👍Olive
I make this and all your bread recipes on a regular basis 😊
Thank you, Catherine!
Thank you so much! Made it today following your video instructions step by step . Delicious success!!
Useing the stand mixer with dough hook is alot better u dont have to do all the kneeding and seems too use less flour. Going to try ur recipe today. It looks really good.
I’m glad you shared this. I’m going to use my mixer too. Was your bread nice and soft ?
kneading is therapy! I would choose it any day over having a mixer do all the work. kneading puts love into it.
Que ricooo lo voy a preparar pero la temperatura en Celsius cuanto es gracias 🌺🌺
Super nice loaf. The bite you took looks different than the second shot after you moved the camera.
How'd you do that?
Thank you
All your recipes are wonderful..thank you..just a question plz?why didn't you add all the water at once?I'm just curious? Thank you
LOVE the video and your clear delivery style.
Your instruction is great! Would love to see how you do it with the mixer. Trying to learn how to make bread with my new Kitchenaid. Your recipe will be attempt #3 today :)
You made it look pretty easy, though.
Made my second loaf today, both are perfect! Thank you for your very clear instructions!
Hi Joyce - I'm so glad the bread worked out for you!
I have artisan bread proofing but now I want this one instead. Ok, I'll eat the other bread first, but this is definitely my next one. I'm already planning the spaghetti bolognese to go with it. Thank you.
When kneading, you must push the dough firmer and further forward.
How does this work with the kitchen aid ?
OMG that looks so good. I love Italian bread and I'm going to make it . Thanks so much 💖
My bread came out great!! Thank you for sharing, I love the way you explain everything
I'm so glad!
I will make this soon! SUBSCRIBED!!!
The art of stirring, never knew!
Thanks for the recipe. I want to bake without egg white wash
Can I use milk or butter.
Hello Kevin! Just made the bread, just waiting for it to rise the 2nd time. I noticed you didn't "score" the top before baking. It isn't necessary?
No need to score this bread. Hope you enjoy it!
That is one beautiful Italian bread loaf, love your recipes, thank you
will have to make this. Looks great!
Thank you for your beautiful bread recipes could you please make croissants
Hi. I am looking for instructions on how to make bread bowls. From start to finish. Thanks have looked all over and could not find anything.
Your bread looks really good..do you have a pizza dough or brioche bread recipe? Thx
Hi Mystique Rose - Here's my brioche recipe: ua-cam.com/video/VcWElGoPaJs/v-deo.html
@@kevinleejacobs1364 thank you😊
Have you ever added Italian herbs in your dough to get Italian bread taste.
My dough rises a little but once I touch it it's flat and dry can I put milk?
Thank you for that delicious looking bread recipe. I love baking breads, so I will certainly make this. I am in agreement with you about the silicone pastry brushes. I absolutely hate them. I used the regular ones for years and loved them. The silicone ones are a just a facsimile thereof. Pathetic. A cook did not invent them, I could almost assure you. I wanted to hand you one of my bench scrapers while you were kneading the dough on your marble slab. It might scratch your marble, but that just shows you make a lot of pastry and bread, but they do have plastic ones. 😉 This was a great video and your bread is a hit. Thanks again.
Oh, thank you so much, Texassews. I'm so glad you enjoyed the bread!
Made mine today! Thank you 🧡😘♥️
It would be nice to know how long to knead in the mixer if one was using a mixer.
In a mixer outfitted with a dough hook, knead until the dough is smooth and elastic -- about 8 minutes.
Made this the other night! It was delicious and did not last long despite how huge it was! Lol
Now this I can’t wait to try!
Good evening Kevin, where can I get that oil container? I like the convenience of it.
Kevin what kind of olive oil do you use. It looks so good.
What bags do you use for storage. That’s a big loaf!!
I remember growing up calling it Italian bread, and now when I go to the stores, I don’t see anything that’s called Italian bread only French bread. I’m going to have to look that up. Because they both taste and look alike.
What flour did you use? Could I use Molina grass I?
Molino grassi***
Should work fine with Molino Grassi!
Kevin Have you made Sourdough Bread yet? Love your videos.
Hi Dee - So glad you are enjoying the videos. I love sourdough bread, and have made it many times. The recipe for a crackling-crisp Sourdough Boule is on my website here: www.agardenforthehouse.com/crusty-sourdough-boule/
@@kevinleejacobs1364 Thank you for answering so quickly, you are so kind, been reading so many books, we have the sourdough sandwich bread down now after many trials but it’s the boules that we are still trying to master. We will try your recipe link for sure. Thanks so much!
Whoo Hooo! I've had this on my mind to ask you If you had a video making Italian Bread...then WHALAH!! Up pops this video tonight in my YT feed.
Yeah. Thank you.
PS: Can you make the dough in advance and leave in Fridge overnight? If yes, then at what stage do you put in Fridge & what is process the next day.
(I was told this makes the Bread tastier, your thoughts?)
Hi NK - After you've kneaded the dough, put it in a bowl and cover with cling film. Refrigerate overnight. The refrigeration period is considered the first rise. Next day, punch down the dough, shape it, and then let it warm to room temperature and rise. Then bake as usual. Because the dough fermented slowly in the fridge, its flavor will be enhanced.
@@kevinleejacobs1364 Sir, thank you for telling me step by step what to do and why.
I'm going to write this down and keep it in my Recipe Box!
Much appreciated!!
Can I use flour from Italy? Or do I need to use American flour?
Bread flour from Italy should work perfectly for this recipe. Hope you enjoy the bread!
@@kevinleejacobs1364 Thank you, I'm excited to try it!
Can you please give directions using a mixer
Hi Cathy - Mixer directions are on my website here: bit.ly/2Txz0um
You're Italian bread is great tried it for the 1st time today and can't eat enough of it I'm going to get married if you could please maybe you get some way to make christiansYou're Italian bread is great tried it for the 1st time today .. I will never buy another loaf of Italian bread against
Glad you enjoyed it!
I use little paint brushes from the hardware store. I like today’s loaf better than yesterdays
Uh oh. My dough got a little sticky, so I pounded it on the counter like you said, and it made it worse! I'd already added all the flour I could. I put it in the bowl to rise, because it was too sticky to kneed anymore. I hope I didn't ruin it. If I did, I guess I'll make more. This is my first time making yeast bread from scratch. EDIT: in retrospect, I was using all purpose flour, so perhaps it would be OK to add a little extra flour, if needed?
Why sugar?
Yes, daddy! Smack it good! 🤭
Seriously though, I wonder how bread machine yeast would work. I asked my husband to pick up some yeast and he got the bread machine yeast even though I don't have a machine. Interestingly, it just rises faster on the first rise saving time. I've generally let the first rise go for 10-15 minutes before deflating and shaping for the final rise. The final rise has been a normal rising time. I've only tried this with King Arthur's Baking Company recipe for sandwich bread, but also used the same recipe to make a caraway seed dinner roll stuffed with minced onion sauteed in butter that's constructed similar to a Latvian pīrāgi. There was a restaurant in Orlando called Ronnie's (1956-1995) that served something similar to this roll at every table lunch to dinner. It was my best attempt at recreating this beloved roll.
Google Ronnie's Orlando and you just might happen to find some wonderful Jewish deli recipes such as the cabbage soup.
I'll definitely have to try you basic white bread recipe in addition to this recipe.
Beeyooteeful!
I just made this using some sour dough starter discard. Will report my results.
Lol bowl !!!
Invest in a bench scraper
he already did- uses them in many of his recipes.
Just a little salt on top would be yummy........ Got a thing for salt😋 Where is the butter?🐮🐄🐮
You need butter on that!!!🙄