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How To Make Basic White Bread PART 1

From - Posted: Feb 06, 2012 - 390,171 views
Cooking | How To Make Basic White Bread PART 1 | How To Make Basic White Bread PART 1
How To Make Basic White Bread PART 1
How To Make Basic White Bread PART 1
Duration: 09 minute 10 seconds 
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I'll show you how to make basic white bread at home ! Please SUBSCRIBE: ► http:bit.ly1ucapVHThis is a simple recipe that turns out great every time !Warm bread out of the oven is a winner every time !Watch PART 2 of my video recipe here: ► http:youtu.be_4CsRTlqNDUMy Facebook Page: http:www.facebook.comBakeLikeAPro My Twitter: http:twitter.comBakeLikeAPro http:instagram.combakelikeapro Pinterest: http:www.pinterest.comBakeLikeAProPlease subscribe, like and share if you can, I do appreciate it. http:bit.ly1ucapVH
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How To Make Basic White Bread PART 2

Basic white bread at home ! This is a simple recipe that turns out great every time ! Please SUBSCRIBE: ► http:bit.ly1ucapVHWarm bread out of the oven is a winner every time !Watch PART 1 of my bread making video recipe here: ► http:youtu.beixfjYqRa1a4My Facebook Page: http:www.facebook.comBakeLikeAPro My Twitter: http:twitter.comBakeLikeAPro http:instagram.combakelikeapro Pinterest: http:www.pinterest.comBakeLikeAProPlease subscribe, like and share if you can, I do appreciate it. ► http:bit.ly1ucapVH
153,051 views | Feb 06, 2012

Homemade White Bread from scratch, no machine

This is a video demonstrating how to make basic white bread that is light and fluffy. Your whole family will love it!Recipe: 4 cups of lukewarm water (as warm as a baby's bottle) 12 cup white sugar 4 tablespoons of active dry yeast* 1 tablespoon of salt 5 tablespoons of oil lots of flour *note: 1 packette of yeast = 2 14 teaspoons (double check your packette), so 4 tablespoons = 12 teaspoons = 5 packettesvariations: oil: use vegetable, canola, olive, or anything else flour: all purpose (bleached or unbleached) or whole wheat (mix with all purpose 1:1)Bake bread in 375°F oven for 25 minutes.Specifically for ONE loaf it's: 1 cup lukewarm water 18 cup sugar 1 tablespoon (3 tsp) active dry yeast 34 tsp salt 1 14 tablespoons oil 2 cups flour (roughly)Photo directions here: http:www.mikmaqmama.combread-white-bread.html *on the webpage you'll also find directions for freezing the dough********************* You can also find me at: Website: Twitter: @MikmaqMama Facebook: www.facebook.commikmaqmama
243,468 views | Sep 19, 2011

How to Make Homemade White Bread

Get the recipe @ http:allrecipes.comRecipeGrandma-VanDorens-White-Breaddetail.aspx Watch how to make white bread from scratch. Your sandwiches and toast with jam will taste so much better on this homemade sandwich bread. Facebookhttp:www.facebook.comAllrecipesTwitter @AllrecipesvideoPinteresthttp:pinterest.comallrecipes
229,793 views | Jan 22, 2013

How To Make Yeast Bread

Get the Recipe: http:find.myrecipes.comrecipesrecipefinder.dyn?action=displayRecipe&recipe_id=10000000222910Making Yeast Bread Making Yeast BreadProofing the Yeast The first step of making yeast bread is to make sure that the yeast is alive. This is called proofing the yeast. This is one of the most crucial steps because, if the yeast is dead, it can't leaven the bread. To proof the yeast, measure out the amount of milk or other liquid that is specified in the recipe, and heat the milk to a temperature of 100° to 110°. You can heat the milk in the microwave if you wish. Microwave at HIGH for about 1 minute or until the milk reaches at least 100°. Add the warm milk to a large bowl, and stir in the yeast and the sugar. Let this mixture stand for about 5 minutes. Live yeast will begin to swell and foam or bubble a few minutes after it's stirred into the warm liquid. Making Yeast BreadMaking the Dough To make the bread dough, add most of the flour to the liquid ingredients all once and stir just until the mixture is combined. (Save some of the flour for kneading.) After the mixture is combined, dump the dough out onto a floured surface, and you're ready to knead. Add enough of the remaining to get the dough to the desired consistency for kneading. It's OK if you don't use all of the remaining flour.Making Yeast BreastKneading the Dough Knead the dough with authority. Push is out with the heels of your hands, fold it over, give it a quarter turn, and repeat. Add more flour if you need it. Knead for 8 to 10 minutes or until the dough feels smooth and elastic, but still a little tacky.Making Yeast BreastThe First Rising Place the dough in a large bowl for the first rising because the dough will double in size. Cover the bowl with a slightly damp lightweight dishtowel and place in a warm place, approximately 85°, free from drafts, for 1 hour. When the dough appears to have doubled in size, gently press two fingers into the dough. If the indention remains, the dough has risen enough. Punch the dough down in the center to deflate it. Making Yeast BreastRolling the Dough After you have punched the dough down to deflate it, turn the dough out onto a floured surface for rolling. For this recipe, we want to roll the dough into a rectangle. Lift the rolling pin up slightly as you near each end of the rectangular shape. Now roll up the dough, starting with a short edge. Roll the rectangle tightly, pressing firmly to eliminate air pockets. Pinch the seam and the ends to seal. Making Yeast BreastThe Second Rising For the second rising of the dough, roll up the dough and place it, seam side down, in a greased loaf pan or one that's been lightly coated with cooking spray. Cover and let it rise 1 hour or until the loaf has doubled in size. Watch the loaf carefully. If it rises too much and starts to fall, the bread will be dense. Once the loaf has doubled in size, the dough is ready to bake. PreparationDissolve yeast and sugar in warm milk in a large bowl; let stand 5 minutes. Stir in butter. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 14 cups flour and salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.Preheat oven to 350°.Uncover dough. Bake at 350° for 45 minutes or until loaf is browned on the bottom and sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack.Find more recipes:
373,352 views | Feb 16, 2011

How to Make Whole Wheat Bread

Learn how to bake all natural whole wheat bread from scratch. Tips from a long time baker. http:www.delectableplanet.comrecipeshow-to-make-whole-wheat-bread.html
336,440 views | Oct 23, 2009

How To Make Hops Bread.

Recipe for making Hops Bread, a tasty dinner roll type bread from Trinidad and Tobago. This Caribbean style bun is great for sandwiches, burgers or to just enjoy with your dinner.
254,009 views | May 12, 2012

Artisan Bread super simple, no knead

Website: (please visit her site so she gets credit for it!)http:bit.ly1tjoxxlVideo showing how to shape bread: cups lukewarm water 1-12 tablespoons granulated fast acting (instant) yeast (2 packets) 1-12 tablespoons kosher or other coarse salt 6-12 cups unsifted, unbleached all purpose white flourMixing and Storing the Dough1. Warm the water slightly. 2. Add yeast and salt to the water in a 5 quart bowl or a plastic container with a lid. 3. Mix in the flour - kneading is unnecessary. 4. Allow to rise. Cover with a lid (not airtight). Baking5. Shape your loaf. Place a piece of baking parchment paper on a pizza peel (don't have a pizza peel - use an unrimmed baking sheet or turn a rimmed baking sheet upside down). Sprinkle the surface of your dough in the container with flour. Pull up and cut off about a 1-pound piece of dough (about the size of a grapefruit), using scissors or a serrated knife. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball as you go. Dust your hands with flour if you need to. This is just to prevent sticking - you don't want to incorporate the flour into the dough. The top of the dough should be smooth - the object here is to create a "gluten cloak" or "surface tension". This whole step should take about 30 seconds! Place the dough onto your parchment paper. 6. Let the loaf rise for about 30 - 40 minutes (it does not need to be covered). 7. Preheat a baking stone on the middle rack in the oven for at least 20 minutes at 450 degrees F. Place an empty rimmed baking pan or broiler pan on a rack below the baking stone. This pan is for holding water for steam in the baking step. (If you don't have a baking stone, you can use a baking sheet, but you will not get the crisp crust on the bottom. You will still have a great loaf of bread. Baking stones are cheap and easy to find - Target carries them - and are a must for making pizzas, so go out and get one as soon as you can.)8. Dust the loaf with a little flour and slash the top with a knife. This slashing is necessary to release some of the trapped gas, which can deform your bread. It also makes the top of your bread look pretty - you can slash the bread in a tic tac toe pattern, a cross, or just parallel slashes. You need a very sharp knife or a razor blade - you don't want the blade to drag across the dough and pull it. As the bread bakes, this area opens and is known as "the bloom". Remember to score the loaves right before baking. 9. Bake. Set a cup of water next to your oven. Slide the bread (including the parchment paper) right onto the hot baking stone. Quickly pour the water right into the pan underneath the baking stone and close the oven door. This creates the necessary steam to make a nice crisp crust on the bread. Bake at 450 F for about 30 - 35 minutes, depending on the size of your loaf. Make sure the crust is a deep golden brown. 10. Cool. Allow the bread to cool for the best flavor and texture. It's tempting to eat it when it's warm, and that's fine, but the texture is better after the bread has cooled.11. Store the remaining dough in the refrigerator in your lidded (with a hole punched in the top) container and use for up to 14 days. Every day your bread will improve in flavor.
197,979 views | Nov 22, 2011

Homemade Bread recipe

My homemade bread recipe sweet and delicious, Here I show you how to make
145,703 views | Jun 01, 2013

How to make homemade bread

If you love homemade bread then you will love this recipe! It's soft, fluffy, and you know EXACTLY what you are putting in it! Please click on the link below for a full listing of ingredients! Thanks for watching!Link to the recipe: http:eatnowcrylater.comwhite-sandwich-breadMy new blog: http:eatnowcrylater.comMy old blog: http:www.eatnowcrylater.blogspot.comFacebook Page: http:www.facebook.compagesEatNowCryLater294629477266249Instagram: http:instagram.comeatnowcrylaterTwitter: https:twitter.comits_savTumblr: http:savedale.tumblr.comGoogle +:
389,912 views | Dec 13, 2011

Richard Bertinet making bread DVD from the book DOUGH

World renown baker Richard Bertinet reveals his bread making techniques. This DVD came with his book DOUGH.Publisher "Kyle Books" ( owns all the rights to this video. If your interested in bread making you should buy the book
254,990 views | Jul 31, 2012

Easy Banana Bread Recipe Super Moist !

My BEST, Easy banana bread recipe ! This banana loaf is super moist and tender ! Please subscribe ★★► http:bit.ly1ucapVHVideo link at the end of this video for mobile users: ★► EASY Cheddar Cheese Crackers Recipe ★► http:youtu.beZnxCVw0JP6A▬▬▬▬▬▬ஜ۩۞۩ஜ▬▬▬▬▬▬▬▬ ★► Facebook: http:www.facebook.comBakeLikeAPro ★► Twitter: http:twitter.comBakeLikeAPro ★► Instagram: http:instagram.combakelikeapro ★► Pinterest: http:www.pinterest.comBakeLikeAPro ★►GOOGLE Plus: ▬▬▬▬▬ஜ۩۞۩ஜ▬▬▬▬▬▬▬▬ Please subscribe - Thank you ! ★► http:bit.ly1ucapVH ▬▬▬▬▬▬ஜ۩۞۩ஜ▬▬▬▬▬▬▬▬
306,412 views | Apr 09, 2013

How to Make Bread from Scratch NO BREADMAKER NEEDED

In this video I show you step-by-step the way I was taught to make your own bread at home with no fancy equipment or machines. This method and recipe is super easy to do and anyone can do it. It is also a versatile recipe that allows you to throw in any extra ingredients or mix-ins like fresh or dried herbs, spices, purees, etc. Let me know what ingredients you put in your bread when you try out this recipe! I love to hear from you!INGREDIENT LIST:1 12 cups of hot water (103-108 degrees F) 12 teaspoon of honey or sugar 1 12 teaspoons of dry yeast 1-2 teaspoons of salt (start with 1 tsp if you don't like it salty) 1 tablespoon of oil (any oil is fine... olive oil, canola oil, peanut, etc.) 12 cup of whole wheat flour white bread flour added in 12 cup increments until needed consistency is reached any extra ingredients- fresh or dried herbs, spices, seasonings, oats, raisins, pumpkin puree, etc.
1,261,189 views | Apr 03, 2011

Classic White Bread

A family favorite recipe.Heat oven to 375F Ingredients: 2 and 12 cups warm water (90F to 100F) 1 Tablespoon sugar 1 package active dry yeast 7 cups bread flour (more or less) 1 Tablespoon table salt 4 Tablespoons room temperature butterThank you for watching!Explore My Video Recipes me on Twitter https:twitter.comFreitasexFollow me on Pinterest: http:pinterest.commichaelyoutubeI usually upload a new video on Saturday mornings, if you subscribe you can keep up with my new videos. You can also set up email notifications when subscribing.Music from: http:www.incompetech.comSong used: Wish BackgroundLink to song: http:incompetech.commusicroyalty-freeindex.html?keywords=Wish%2BBackground&page=2Link for permission to use music: http:incompetech.commusicroyalty-freeyoutubeFAQ.html
102,341 views | Dec 15, 2012

How to Make Castella Cake 蜂蜜蛋糕

Recipe: http:kitchentigress.blogspot.sg201311castella-cake-video-recipe.html Cake Dos & Don'ts for Beginners: http:kitchentigress.blogspot.sg201401cake-dos-donts.html Cake FAQ: http:kitchentigress.blogspot.sg201312cake-faq.html Extremely popular in Japan, Castella cake is rather unusual. It's always square or rectangular, never round, because traditionally it's made in a bottomless wood frame. The crust, both top and bottom, is perfectly flat, unwrinkled, thick and well-browned. The cake is made with bread flour but it's soft and practically "poreless". How do you get all these characteristics without cheating by adding oil or a man-made emulsifier? And without a wood frame? Just follow my recipe.
2,419,880 views | Nov 13, 2013

How to Make Crispy and Creamy Donuts

Get the recipe @ http:allrecipes.comrecipecrispy-and-creamy-doughnutsdetail.aspxWatch how to make glazed doughnuts like they make at the doughnut shops. These homemade pastries are a top-rated hit, perfect for weekend mornings or for celebrating special occasions.** Please be sure to follow the recipe and use 2 (.25 ounce) envelopes of active dry yeast** Facebookhttp:www.facebook.comAllrecipesTwitter @AllrecipesvideoPinteresthttp:pinterest.comallrecipes
939,601 views | Dec 14, 2012

Best No Knead Bread Recipe

This is my version of Jim Lahey's (Sullivan Street Bakery) No-Knead Bread Recipe. It doesn't have the huge holes in the finished loaf as pictured in some of the 18 hour rise recipes but I find it delicious, easier to cleanup and make! I replaced the plastic lid handle of the Le Creuset dutch oven I use with a stainless steel drawer pull to avoid having it crack or melt in the high heat of the oven. The oiled parchment paper saves on cleanup and prevents any sticking problems. Please use this recipe as a starting point and customize it as you like.3 cups bread flour ¼ teaspoon instant yeast ¼ teaspoon red wine vinegar 2-3 teaspoons salt 1 12 cups warm water1. In a large bowl combine flour and salt. Add ¼ teaspoon instant yeast and ¼ teaspoon red wine vinegar to 1 12 cups warm water.Combine wet and dry ingredients together until all moisture is absorbed. Cover and allow to rest for 4 hours.2. Uncover bowl and fold dough over on itself a couple of times. Place dough in the center of a sheet of oiled parchment paper. Rinse the bowl with water. Return the dough in parchment paper to the bowl.Cover and let rest one hour.3. Preheat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, dutch oven, Pyrex or ceramic) in oven as it heats. Carefully remove pot from oven. Place parchment paper and dough into heated pot. Cover with lid. Cut away excess parchment paper and bake 30 minutes, then remove lid and bake another 10 to12 minutes until loaf is browned. Cool on a rack. Discard parchment paper.4. Enjoy!The dough can be placed in the fridge covered for up to 24 hours AFTER the dough has risen for 4 hours if it's not convenient to bake it the same day.
408,852 views | Oct 09, 2011

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