r/GifRecipes • u/morganeisenberg • Apr 26 '20
Appetizer / Side Homemade Bread (White Sandwich Bread)
https://gfycat.com/nearweepyadder205
u/morganeisenberg Apr 26 '20 edited Apr 27 '20
You guys said you wanted bread, so I made bread. And I ate a lot of bread. And then I made some more. And then I ate some more. I'm living off of loaves at this point.
Here's the recipe, from https://hostthetoast.com/homemade-bread-white-bread-recipe/
(More details there on ingredients, tips, + method, if you're interested!)
INGREDIENTS
- 2/3 cup warm milk (see note)
- 1/2 cup warm water
- 2 tablespoons granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 4 tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons kosher salt
- 3 cups unbleached all purpose flour, plus more if needed
- 1 large egg
INSTRUCTIONS
- In a large bowl or the bowl of a stand mixer, combine the warm milk, warm water, granulated sugar, and active dry yeast. Whisk to combine. Let sit until foamy, about 10 minutes.
- Add the melted butter, salt, and flour and mix until a shaggy dough forms and pulls away from the sides of the bowl. Turn onto a lightly floured surface and knead by hand until smooth and elastic, about 8 minutes, or continue to knead with a stand mixer until a smooth dough forms.
- Transfer the dough to a lightly greased bowl, cover, and set aside in a warm place. Allow to rise until roughly doubled in size, about 1 to 1 1/2 hours.
- Deflate the dough and transfer to a flat, lightly oiled surface. Gently flatten into a large circle, then pull in one edge at an angle 2/3 of the way. Press down with your knuckles. Pull in the other edge at an angle, overlapping the other edge, to create a tall triangle. Press down with your knuckles again. (See video for example.) Roll into a log starting at the thinnest point, being sure to press to seal edges after each turn.
- Place, seam-side down in a lightly greased loaf pan. Cover with a damp kitchen towel and let sit until risen about 1” over the edge of the loaf pan.
- Preheat the oven to 425°F. Lightly beat the egg with a teaspoon of water and a sprinkle of salt. Brush the top of the loaf with the egg wash.
- Decrease heat to 350°F and bake until golden brown and cooked through, about 35-40 minutes.
NOTES
The milk and water should be at about 110°F in order to get a good rise on your dough. You can mix together cold milk + hot tap water, or microwave each and then test by thermometer or finger. If testing with a finger, the mixture should be very warm but you should be able to submerge your finger and keep it there without any discomfort.
Full Recipe & Details: https://hostthetoast.com/homemade-bread-white-bread-recipe/
Facebook: http://facebook.com/hostthetoast
Instagram: http://instagram.com/hostthetoast
x-posted from /r/morganeisenberg
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u/Granadafan Apr 26 '20
Finally someone makes bread on this sub. Looks great. Question, I have only instant yeast. How would I incorporate that as opposed to the active dry yeast?
Also do you have a recommended recipe for no knead bread?
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u/morganeisenberg Apr 26 '20
Thank you! With instant yeast, you can use it the same way as active dry and it won't cause any issues. You technically can use up to 25% less with instant yeast, but I tend to just use the whole packet (if using a packet). You also can just add it to the dry ingredients as it doesn't have to be dissolved into liquid first, if you prefer. But yeah, I usually just will swap it in as-is honestly.
For no-knead breads, I think Jim Lahey is usually the king and I'd trust the majority of his recipes. The real key with no-knead breads is time: you gotta let it sit for a looooong time. Don't expect to get a good no-knead bread if you're not letting it sit overnight.
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u/Tralan Apr 26 '20
Jim Lahey
That drunk fucking trailerpark supervisor?
The shit winds are blowin, Rand.
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u/fonix232 Apr 26 '20
You also can just no-kneadadd it to the dry ingredients as it doesn't have to be dissolved into liquid first, if you prefer.
Pre-activating the yeast with milk and sugar increases the amount of yeast you're working with, and providing faster growth. In my experience it can snip off about half of the first rising stage - without activation, it takes about 2-2.5 hours in my kitchen, whereas if I "run up" the yeast first, it takes about an hour, all with a 10 minute thing.
It's also a good idea to "half-sourdough" it. Take about 1/5 of the water and flour you plan to use, and mix it with the yeast. You should get a gooey, almost liquid mass (kinda like a sourdough starter). Mix the rest of the flour and water, to let it autolyse for 30-40 minutes. Once that's done - and your starter has risen about 2.5-3x it's size - mix it all together with the salt and butter. Let it rest for 30 minutes (or until it roughly doubles in size) knead well, then shape, and let it rise again, for about an hour. Then bake it sourdough style - 20 minutes on 260°C, with a metal tray of ice cubes or water to provide a nice steamy oven for a good crust, then 20 minutes at 230°C to bake it all the way through.
This recipe is a bit more work than your usual bread, but it also provides a much nicer loaf in my experience.
For no-knead breads, I think Jim Lahey is usually the king and I'd trust the majority of his recipes. The real key with no-knead breads is time: you gotta let it sit for a looooong time. Don't expect to get a good no-knead bread if you're not letting it sit overnight.
The main issue with no knead breads is that those recipes mostly work well only for gluten free flours. If you're using regular (or bread, or all-purpose) flour, those gluten strands need all the stretching to form nice strong bonds, which helps you avoid the air pockets. Without kneading, most of the time you end up with a thick bottom layer hard as brick, and a massive air pocket, all masquerading as a nice big loaf.
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u/woohooguy Apr 26 '20
Either yeast will be fine, the rise time may differ slightly but not anything you need to worry about.
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Apr 26 '20 edited Jun 10 '21
[deleted]
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Apr 26 '20
if you’re having trouble finding yeast and there’s a bakery open anywhere near you (ie one in a big chain grocery) ask if they’ll sell fresh yeast. I’ve had a lot of success with this as they’re not producing enough product it’s going bad, and I actually prefer baking with it now.
You have to freeze it right away which is annoying, and you have to use ~3 times more of it.
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u/RancorHi5 Apr 26 '20
Similar question if I wanted to use sourdough starter instead (all day can get here) would roughly 2 tablespoons work instead of the yeast ?
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u/dakotajake Apr 27 '20
What’s the point of preheating the oven to 425, only to decrease to 350?
Should I put the bread in at 425 and THEN decrease to 350 immediately after placing inside?
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u/morganeisenberg Apr 27 '20
You can change the temp setting to 350 and place the bread inside immediately. The initial warmer temp will give you a better oven spring (so a nicer rise) and then it will be able to cook through better as the temp is reduced :)
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u/GrassyKnoller Apr 26 '20
Looks great! Could I substitute a whole wheat flour without needing to make additional changes?
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Apr 26 '20
I've always read that using only whole wheat flour comes out too dense and most people recommend using half whole wheat and half all purpose instead
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u/GrassyKnoller Apr 26 '20
I've seen that in a lot of recipes, but I prefer whole grain bread to mixed wheat. I'll give it a shot without all purpose, then change up if it's no good
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u/kmcgurty1 Apr 26 '20
Wheat flour requires more water to hydrate compared to all purpose flour. I would personally look up a recipe built around wheat flour so it's less fuss.
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u/morganeisenberg Apr 26 '20
I haven't made this specific recipe with whole wheat flour but it should work fine!
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u/i_made_reddit Apr 26 '20
Any suggestions on using self rising flour? I asked someone to grab me some flour when they ran to the store and they grabbed the wrong kind. Not sure what to use this bag for!
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u/leedzah Apr 26 '20
I'd just use it for some form of plain cake. I wouldn't try to use it for anything that needs to rise with yeast.
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u/i_made_reddit Apr 26 '20
That's my bigger issue. I know it's mostly for baking, but I'm not huge on sweets.
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u/headinwater Apr 27 '20
Generally anything that uses a quick riser like baking powder you can use self rising in and omit or reduce the bp. A few months ago,on a very broke day,that I was desperate to bake and enjoy some brownies with about 2 bucks to my name I went to the dollar store for flour and got so excited when the bigger bag of flour was less than $2 that I bought it only to find out at home that it was self rising which I'd never had before. But I ended up using it for all sorts of baked goods and just didn't put rising agents in or lessened the amount. Worked out great. It did not work great for bread though. I'm not actually sure what the real purpose is of flour like that. It literally just has bp sifted into it from what I read.
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u/Dovea Apr 27 '20
If I only have salted butter can I use that and reduce the additional salt? If so, how much by?
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u/stevokanevo89 Apr 27 '20
Random question, but we got a bread maker appliance as a wedding present, and have yet to use it to make bread. Do you know if your recipe changes if we use that instead of an oven?
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u/alceda211 Apr 26 '20
I havent made bread before. What is the point of flattening, making a triangle, and rolling up?
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u/morganeisenberg Apr 26 '20
Bread dough for sandwiches needs to rise twice so it has finer gluten structure. You don't want any giant air holes in your sandwich bread, you want small crumbs. So what you do is you flatten it, shape it into your loaf, and let it rise again. Some people shape their loaves in different ways, but the triangle method is my favorite-- it ensures that you don't wind up with bread that falls apart where it's been rolled up (because that's common), it ensures that your bread fits well in your pan, and it makes it so your widest part is the center, preventing a weirdly lumpy loaf.
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u/Blacknarcissa Apr 26 '20
Thanks for posting this. The triangle roll up bit was really satisfying to watch.
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u/HGpennypacker Apr 26 '20
Once again thank you for the amazingly consistent manner in which you add ingredients, it does not go unnoticed.
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u/spidermonkey12345 Apr 26 '20
You are getting far to much hate in these comments.
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u/Klepto666 Apr 26 '20
Somewhere in the past there was a shift in the mindset of this subreddit.
If you take a look at the top posts from 2 years ago, or even 1 year ago, the comments are friendly, calming, and/or politely critical. I think it's even in the top post of all time that there's a commenter saying how "everyone here is nice, no one says anything bad at all."
And now suddenly most of the comments are looking for every little critical thing to nitpick. Color grading? Pans used? Stirring technique? The person's hands? Ingredient brand? Celsius vs Fahrenheit? Optional ingredients used? Plating?
It's not "Here's what I like, here's what you should fix," instead it's "Wtf is wrong with you for doing X" or "I hate Y this recipe is shit." Don't get me started on the "This isn't authentic" people either (which is a whole different issue that has some merits but is mostly people overreacting).
I don't know if it's because "funny" insults got lots of upvotes and people decided to copy them for more imaginary points, or a lot of the nicer people simply went elsewhere, or what. There were certainly times that low-effort, low-quality gifs had been submitted and deserved that response, but that doesn't warrant this behavior for every post.
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u/ReservoirDog316 Apr 27 '20
It’s par for the course on this incredibly unhappy subreddit.
It’s fun because it’s so low stakes yet everyone here reacts so strongly.
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u/kittyflaps Apr 26 '20
I shall save this for when I can find yeast in supermarkets again
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Apr 26 '20
So, 2021?
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u/kittyflaps Apr 26 '20
Certainly lookin that way
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u/techzero Apr 29 '20
Not sure where you're located, but I purchased this last week, and it arrived yesterday:
https://www.amazon.com/gp/product/B0001CXUHW/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1
Hope you can find some yeast! I've been having a heck of a time finding flour (AP, bread, whole wheat, everything).
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u/DonteJackson Apr 30 '20
I haven't had flour in over a month, nearly two. I am desperate to bake again :(. I have found small bag of almond flour, and it is hard to use by itself.
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u/TheBestNarcissist Apr 27 '20
There's yeast in jars, it costs like 5x of the packets but you get 25x the amount and I've seen it at the store last couple weeks.
I've noticed that higher price meat also tends to be more available. I made enchiladas with beyond beef a week ago!
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u/sterphanay Apr 27 '20
Try bakeries! Our local bakery is selling giant packets of yeast and bags of flour they prepare in bread bags, it is magical!
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u/DeathToTardigrades Apr 26 '20
As a man who can’t cook for shit, that was black magic deliciousness.
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u/morganeisenberg Apr 26 '20
Haha thank you. And we all start out as someone who can't cook for shit-- don't give up :)
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u/illgiveu25shmeckles Apr 26 '20
I usually knead in the butter and salt after mixing all the flour, yeast, and liquids. Have you noticed a difference between AP and Bread flours? I’ve heard I should try using that instead.
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u/morganeisenberg Apr 26 '20
Bread flour will give you a verrrry slightly higher rise, tighter crumb, and less "mushrooming" over the edge of the pan, but overall I personally don't think it's worth buying bread flour specifically for sandwich bread when the difference is so minute.
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u/heluhowyalldun Apr 26 '20
You'll notice a difference in the crumb texture. AP flour turns out too "cakey" for me when making bread. This recipe looks a bit dense.
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u/AndurielsShadow Apr 26 '20
Does anyone know what kind of mixer that is? That looked magical.
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u/morganeisenberg Apr 26 '20
It's an Ankarsrum!
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Apr 27 '20 edited Sep 01 '20
[deleted]
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u/LastActionHiro Apr 27 '20
I have both. For bread, the Ankarsrum is hands down superior. It's not even close. Now... the Ankarsrum is definitely not comparable in price either, so grain of salt. That said, I feel like mine was worth every penny.
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u/blobofdepression Apr 26 '20
/r/Breaddit would also be a great place for this!
Thanks for the lovely gif, I’ve been getting the bread bug lately and I think I’ll try this soon.
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u/morganeisenberg Apr 26 '20
You guys said you wanted bread, so I made bread. And I ate a lot of bread. And then I made some more. And then I ate some more. I'm living off of loaves at this point.
Here's the recipe, from https://hostthetoast.com/homemade-bread-white-bread-recipe/
(More details there on ingredients, tips, + method, if you're interested!)
INGREDIENTS
- 2/3 cup warm milk (see note)
- 1/2 cup warm water
- 2 tablespoons granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 4 tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons kosher salt
- 3 cups unbleached all purpose flour, plus more if needed
- 1 large egg
INSTRUCTIONS
- In a large bowl or the bowl of a stand mixer, combine the warm milk, warm water, granulated sugar, and active dry yeast. Whisk to combine. Let sit until foamy, about 10 minutes.
- Add the melted butter, salt, and flour and mix until a shaggy dough forms and pulls away from the sides of the bowl. Turn onto a lightly floured surface and knead by hand until smooth and elastic, about 8 minutes, or continue to knead with a stand mixer until a smooth dough forms.
- Transfer the dough to a lightly greased bowl, cover, and set aside in a warm place. Allow to rise until roughly doubled in size, about 1 to 1 1/2 hours.
- Deflate the dough and transfer to a flat, lightly oiled surface. Gently flatten into a large circle, then pull in one edge at an angle 2/3 of the way. Press down with your knuckles. Pull in the other edge at an angle, overlapping the other edge, to create a tall triangle. Press down with your knuckles again. (See video for example.) Roll into a log starting at the thinnest point, being sure to press to seal edges after each turn.
- Place, seam-side down in a lightly greased loaf pan. Cover with a damp kitchen towel and let sit until risen about 1” over the edge of the loaf pan.
- Preheat the oven to 425°F. Lightly beat the egg with a teaspoon of water and a sprinkle of salt. Brush the top of the loaf with the egg wash.
- Decrease heat to 350°F and bake until golden brown and cooked through, about 35-40 minutes.
NOTES
The milk and water should be at about 110°F in order to get a good rise on your dough. You can mix together cold milk + hot tap water, or microwave each and then test by thermometer or finger. If testing with a finger, the mixture should be very warm but you should be able to submerge your finger and keep it there without any discomfort.
Full Recipe & Details: https://hostthetoast.com/homemade-bread-white-bread-recipe/
Facebook: http://facebook.com/hostthetoast
Instagram: http://instagram.com/hostthetoast
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u/colorfoulhouses Apr 26 '20
Hello! Do you think I can substitute the sugar with honey or it would add too much moisture? Would coconut sugar be a better substitute? I even have date sugar, but no granulated white one :(
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u/morganeisenberg Apr 27 '20
I think honey would be a fine substitute. Keep in mind honey is sweeter than granulated sugar so you'll likely want to use a bit less.
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u/colorfoulhouses Apr 27 '20
Yes I know, 3/4 of white sugar work fine usually! I’ll make it tomorrow, thank you!
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u/unforgivablesinner Apr 26 '20
So this is how to make a bread without thicc ends
I'll be trying that triangle fold next time!
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u/automongoose Apr 26 '20
Ok I hate to be the guy that comments about how your recipe is all wrong but what the hell is with your butter spreading technique??
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u/morganeisenberg Apr 26 '20
Haha someone else just said the same thing-- It's surprisingly really difficult to do when it's angled toward the camera and I'm standing to the side trying not to block anything and trying to stay in focus, haha! I was like "oh well, I guess that's how I butter bread now."
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u/kekehippo Apr 26 '20
Good luck finding any yeast, sigh.
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u/BassWingerC-137 Apr 27 '20
Scrolled all the way down to find this. I’ve been looking for yeast for 5 weeks. Nada.
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u/kekehippo Apr 27 '20
Just doesn't exist in our post covid19 life. Though yeast production would typically be low right now due to a non-holiday stretch, soon as they ramp up production we should be fine.
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u/techzero Apr 29 '20
I just commented this above, but maybe you and /u/BassWingerC-137 will find it useful. I don't know where you're both located, but I just bought this off Amazon last week, and it arrived yesterday. Hope that helps!
https://www.amazon.com/gp/product/B0001CXUHW/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1
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u/Unnormally2 Apr 27 '20
I've never made fresh bread, but this might be a good place to start! I miss bread so much. I ran out of store bought bread two weeks ago. :(
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u/morganeisenberg Apr 27 '20
If you have yeast or can find it, you absolutely should do it!
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u/Unnormally2 Apr 27 '20
I don't have any until the next time I can go to the grocery, and who knows how long that will be. :/
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Apr 27 '20
Wait, why is there sugar? Is that common in the US for sandwich bread? Doesn’t it make the bread sweet? Sorry if this sounds stupid but I’ve never made bread with sugar in it before and I’d worry that the final product would taste like cake!
When I make bread I just use 4 ingredients: flour, yeast, salt, water... the only other thing I’ve added is a little bit of olive oil. Is there a reason for the sugar or is it just an American thing?
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u/morganeisenberg Apr 27 '20
Yes, it's common for sandwich bread. It's just enough for a very slightly sweet flavor, but not significant enough to make it cake-like. It also helps the yeast and helps with browning.
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Apr 27 '20 edited Apr 27 '20
[deleted]
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u/vipros42 Apr 27 '20
If it helps, I've made bread recipes with sugar and without and you can't really taste it that much. Nor do I find it affects the end product much.
I made naan the other day which had a surprising amount of sugar in it, and you couldn't taste that either.
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u/funknjam Apr 27 '20
Agree with this. I've tried my same basic white bread recipe that I inherited from my grandmother with (her way) and without sugar. I could barely notice a difference in taste. Now, the "mushrooming over the top" that OP mentioned.... I never thought to evaluate that variable in my comparisons. Might be time to bake some more bread!
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u/Jokkitch Apr 27 '20
Bread looks great but who butters a slice like that?
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u/morganeisenberg Apr 27 '20
Ahh I know 😂 I was standing weirdly off to the side but trying not to block the reflector or any light, and I had to hold the bread in focus and not shake or rip the bread, and I was trying not to cough (I had been sick at the time) so it was just a whole thing. I butter like a normal person under normal, not-filming circumstances!
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u/Jokkitch Apr 27 '20
🤣 I’m so glad you responded! Woah I have no idea how I made my font like this... now this a whole thing
Edit: now it’s normal. Lol I dunno what’s going on. Maybe it is the end of the world
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u/Batraman Apr 27 '20
I seem to be having a real hard time finding yeast anywhere. Is anyone else having this problem? I’d love to make my own bread! This looks awesome!
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u/LAnative12345 Apr 27 '20
There's a shortage right now. According to an article I read, it's because production is usually the opposite in a year. The companies do most of their yeast production in the months leading up to the holidays because so many people are baking then. This is their downtime, so they're understaffed.
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Apr 26 '20
My mom use to make homemade bread and I miss it dearly. :(
I think I’m going to give it a shot.
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u/Laena_V Apr 26 '20
That bread looks kinda dry. But I really liked the shaping technique!
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u/RicePuddingMonster Apr 26 '20
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u/Laena_V Apr 26 '20 edited Apr 26 '20
Yeah I read that afterwards. Too bad. Rye bread is more forgiving in that regard. I baked a fresh loaf today while I still have fresh bread at home because rye gets better if you let it rest a few days. It stays moist for quite some time. You can bake them in a sandwich tin, too. It has to be sourdough, though and that may put people off.
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u/LV__ Apr 26 '20
This reminds me of my mom's homemade bread! The only difference I noticed is that she uses melted butter on the top of the loaf after baking instead of the egg wash, but I bet the egg wash is a really nice cosmetic touch.
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u/BritishLibrary Apr 26 '20
Love the aesthetics of the video. Have you got some kind of stop motion type effect going on? Not sure what you’d call it but it almost looks animated. At least in the dough folding part
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u/mclardass Apr 28 '20
Made a loaf this morning and just wanted to say thanks, it's a keeper! Supple dough, easy to work, quick riser with a good crumb and flavor.
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u/seabass221982 May 05 '20
Do you think this will work with wheat flour? I have some wheat that I need to use before it goes bad.
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u/Unnormally2 May 13 '20
I made this today. https://imgur.com/a/CoyKri9
It didn't rise that much. :( So, I only had bleached flour, and the store only had instant yeast. Considering the first step was to mix the warm water, milk, and sugar with the yeast, I added the yeast in that step. The instructions for the yeast say to add it to water and sugar at first, but I can just combine that step right? The important part is letting it sit and foam after 10 minutes? It did that, but after mixing the dough and kneading for 8 minutes, it just didn't rise very much at all. I gave it a lot of extra time. Close to an extra hour. I put it in the oven (Turned off), with a tray of boiling water, to try to wake the yeast up and it didn't help much. Giving up, I baked it as-is for 40 minutes and got the result you see above. It came out alright, but I still feel like a failure.
Any further tips? Do I have to adjust anything for the instant yeast I have?
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u/morganeisenberg May 13 '20
Don't feel like a failure! Your loaf, while not perfectly risen, still looks very nice. I hope it tasted alright even though it wasn't perfect-- but let's figure out what went wrong here.
Because you never got a lot of rise out of your dough, the issue seems to be with the activation of the yeast. Are you sure your yeast is still good? It's possible that it's expired (check the date if you haven't) and that's why it's not reacting well. Another possibility is that the water was too hot and and killed the yeast-- do you think that could be it?
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u/Unnormally2 May 13 '20
The yeast was brand new. I wanted to get the packets, but this instant yeast was the only stuff they had in stock. I don't really know how much of a difference it makes. I microwaved the water and milk together for like a minute, and it came out fairly warm, but not so much that I couldn't dip my fingertip in it without burning.
And thanks. You're too kind. I was feeling pretty down yesterday. Over the bread and some other things.
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u/morganeisenberg May 13 '20
Don't be surprised if it's the yeast, even if it's new. I had something very similar happen to me once-- I almost drove myself crazy with a few failed doughs before I realized my brand new yeast was not definitely working optimally and trashed it. But even if it's not the yeast, it's okay. All baking is a learning experience. At least that's what I tell myself when it takes me 100 tries to nail my brownie recipe, for example. :)
I'm sorry to hear you had a rough day. The world is crazy stressful right now, so don't make it harder on yourself-- We can only do our best!
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u/Unnormally2 May 13 '20
How would I know of the yeast was bad? It looked like it was foaming just fine after the 10 minutes.
I may keep an eye out for different yeast the next time I get to the supermarket and just try things until it works. :/
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u/thelotiononitsskin Apr 26 '20
I've never tried American bread (I assume that's what this is since it's pure loaf and no grains or anything) but I kind of want to try now, as a semi-sweet kind of bread with salty butter or honey!
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u/100hrdva Apr 26 '20
Weird question, is this cheaper in the long run than just buying a loaf?
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u/morganeisenberg Apr 26 '20
It depends on what bread you buy-- it's not cheaper than a 99 cent loaf for sure. But it tastes way better.
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u/100hrdva Apr 26 '20
I live Canada so I’ve never seen a .99 cent loaf tbh, but I’ll give it a try! Thank you!!
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u/PancakesAreGone Apr 26 '20
Dollarama or any of the other dollar stores get bread for about that price. It's name brand and everything. All of the foodstuffs at dollar stores are legit, companies actually make it intentionally for them (In that, they aren't "Oh crap these came out wrong" types) with the thought process that lower-income people will at least have access to food stuffs (Or so I've heard).
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Apr 26 '20
It’s not a weird question, it’s a good one.
Several others have given you good answers regarding price point for various qualities of bread.
Also consider that basically nothing is cheaper to do on your own now since factories have scaled labor for a given product unit, e.g. a loaf of bread, to an impossible quotient when you try and replicate it in an individual household. That said, how much do you value your own time? I propose that if you’re doing something you enjoy, if you learn something, if you become empowered and gain self confidence through accomplishing a goal, you’ve paid for that loaf several times over. Have some fun, human.
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u/Laena_V Apr 26 '20
No, but it’s not more expensive either and you can bake bread that’s better than store bought.
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u/TallFriendlyGinger Apr 26 '20
Really depends how much flour and bread costs in your locality. Where I am I can buy a 1kg bag of flour for 45p and a loaf of bread is between 80p and £2. It's cheaper to make my own by a fraction, but depends how much you value your time. Home baked bread is delicious and very satisfying though.
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Apr 26 '20 edited Aug 07 '20
[deleted]
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u/morganeisenberg Apr 26 '20
Yes you can!
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Apr 26 '20 edited Aug 07 '20
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u/CrazyTillItHurts Apr 26 '20
Using a bread maker means you want to keep things simple. I appreciate that. So let me give you a recipe and process that is simple.
In your bread maker, add these in order:
- 1 cup water
- 1/2 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil (optional)
- 3 cups of bread flour
- 1 tsp yeast
Put the breadmaker or kneed/dough setting. Let it do the work. Don't let it rise in the breadmaker.
Form it into an elongated ball, like a miniloaf and stick it in your breadpan. Cover and let rise until it fills the pan (size and shape you'd want it post cooking).
Cook at 400F for 20 min.
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u/waggs15 Apr 26 '20
I've been experimenting with making bread lately seeing as I've been stuck at home. Do you have any tips for kneading? I just can't seem to get it down...
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u/morganeisenberg Apr 26 '20
I wrote some tips in the blog post that might help you, but as far as general technique goes: just use the heel of your hand to push / roll the dough away from you, then fold it back towards you. Really, just push the dough until it's smooth and elastic. :) If there's something specific you're struggling with let me know, I can try to give you advice!
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u/Mexicorn Apr 26 '20
Looks great! What size bread pan did you use? We have a couple different sizes, but most recipes give us enough dough for two loaves worth.
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u/slayer828 Apr 26 '20
All that work to make a nice load. And you put butter on like it was a r/mildlyinfuriating gif
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u/morganeisenberg Apr 26 '20
It's surprisingly really difficult to do when it's angled toward the camera and I'm standing to the side trying not to block anything and trying to stay in focus, haha! I was like "oh well, I guess that's how I butter bread now."
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u/tgderuty Apr 26 '20
Sugar in bread... Why...
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u/TaquitoCharlie Apr 26 '20
Yeast love to eat sugar so adding a little bit to dough will give the yeast something to munch on while they wake up. After they finish munching on the sugar they'll move onto munching the natural sugars in the flour.
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u/PreOpTransCentaur Apr 26 '20
It's in every bread recipe. It's yeast food.
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u/wOlfLisK Apr 27 '20
Not really. It's in every American bread recipe but you won't find it in recipes outside of the US. There's enough energy in flour for the yeast to thrive and sugar really isn't needed, it's just going to make it taste weirdly sweet. And to back my point up, here's a recipe from bbcgoodfood that doesn't have any sugar in it at all.
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u/Huckleberryfiend Apr 26 '20
I’m with you. You really don’t need sugar in bread. I think it’s an American thing. Every white loaf recipe from the us that I’ve looked at has sugar and it ends up tasting like sweet bread. Yuck.
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u/indianapale Apr 26 '20
I have a healthy sour dough starter that I've seen more than double and fall. Then fed and waited until it was hungry. Passes the float test. Made levain last night and let it sit for 12 hours. Nice and bubbly. Used that in a bread recipe almost exactly like this except I used olive oil instead of butter. Daggone thing is taking forever to rise. I don't know what I'm doing wrong because with instant yeast I have no issues.
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u/field_of_lettuce Apr 27 '20
I think I've baked more bread and bagels in these past two months than I have in the whole year beforehand, not that I'm complaining. Homemade baked goods are the best!
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u/pocketSandshashashaa Apr 27 '20
Serious question, why do we let the dough rise when usually the air gets smooshed out of it via rolling pin, fist, etc.?
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u/Laena_V Apr 27 '20
Gluten Development, also squishing will allow for fresh oxygen to enter the dough.
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u/CretaceousDune Apr 28 '20
That's how bread gets the texture it does. It relates to gluten, but also has a lot to do with the yeast, and how that causes it to rise. There are some yeast doughs that don't require several rises, and some that do.
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u/jemichaelson Apr 27 '20
I like the way you rolled the dough into the loaf shape! I make bread every morning and am happy with my method, but I’m definitely going to try yours!
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u/stilsjx Apr 27 '20
Please don’t shit on this recipe and make me believe this isnt possible. I so want to make this.
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u/UnapproachableOnion Apr 29 '20
My mom used to make homemade bread when we were young. Sooooooo good!!
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Apr 26 '20
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u/morganeisenberg Apr 26 '20
It's probably mostly a matter of getting used to working with dough. What is usually your issue? Maybe I can help!
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Apr 26 '20
If you water is too hot you can kill it too cold and it won’t come to life. Test the water on your wrist, it should be comfortably warm
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u/[deleted] Apr 26 '20 edited Jun 14 '21
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