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How To Make Basic White Bread PART 1

From Youtube.com - Posted: Feb 06, 2012 - 216,729 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 ! This 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_4CsRTlqNDUPlease subscribe, like and share if you can, I do appreciate it.My Facebook Page: http:www.facebook.comBakeLikeAPro My Twitter: http:twitter.comBakeLikeAPro http:instagram.combakelikeapro
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How To Make Basic White Bread PART 2

I'll show you how to make basic white bread at home ! This is a simple recipe that turns out great every time ! Warm bread out of the oven is a winner every time !Watch PART 1 of my bread making video recipe here: http:youtu.beixfjYqRa1a4Please subscribe, like and share if you can, I do appreciate it.My Facebook Page: http:www.facebook.comBakeLikeAPro My Twitter: http:twitter.comBakeLikeAPro http:instagram.combakelikeapro
89,361 views | Feb 06, 2012
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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 its: 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)********************* website: www.mikmaqmama.weebly.com twitter: @mikmaqmama
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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 http:www.youtube.comfreitasexFollow 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
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Website: (please visit her site so she gets credit for it!)http:bit.ly1tjoxxlVideo showing how to shape bread: http:www.youtube.comwatch?v=PUt_Qv_cCsw&feature=player_embedded3 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.
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How to make raisin bread that looks like a watermelon when sliced! Watermelon Goodies playlist: http:www.youtube.complaylist?list=PL9B30FB031C1F013CThis is the same bread recipe that I used for the panda bread and the rainbow bread.Recipe: 3 cups all-purpose flour (375g) 2 12 tbsp white granulated sugar (14g) 1 cup milk (250ml) 1 egg yolk 34 tsp salt (about 3g) 1 12 tbsp unsalted butter (21g), softened (I used salted butter, not enough salt to make a difference) 2 14 tsp instant active dry yeast (1 envelope or 8g) 34 cup raisins (120g)Mix milk, butter and egg yolk together in a large bowl and place in microwave for 40-60 seconds until mixture feels very warm to the touch. Add sugar, salt and yeast and mix together. Blend in one cup of flour with a spoon or whisk. Blend in second cup of flour with spoon, dough will pull away from sides, You want the dough to be wet and sticky but firm enough to cut it into halves or quarters. Divide the dough in half. Cut one of the halves into two pieces. Place the smaller pieces into individual bowls. Leave the whole half in the big bowl.Add red or pink (or both) food colour to the largest portion of dough and stir until combined, add in about 34 of a cup of raisins (120g) (I used Thompson raisins because they are darker than Sultanas and look more like watermelon seeds). Stir until raisins are incorporated into the dough, Then add small amount off flour and stir until you can't stir any more. Turn out onto a counter and knead the bread dough, sprinkling small amounts of flour onto the counter if the bread dough sticks. Continue to knead for about 8-10 minutes until the dough is smooth and elastic. Poke any raisins that fall out back into the dough ball. Either coat the dough ball lightly with oil or flour and place in the bowl. Cover with plastic wrap and place in a warm spot to rise until doubled in size. Repeat the above procedure with one of the small pieces of dough by adding green food colour to it and then enough flour to be able to knead it. Knead until smooth and elastic and place in a covered bowl and allow to rise until doubled.Repeat same process with last small piece of white dough. Only add flour and knead (no food colour required).Once dough balls have doubled in size (about 1 12 to 2 hours) do the following. Place the red dough ball on the counter lightly dusted with flour. Punch down to remove large air bubbles and roll into a log shape, making it as smooth as possible. The length of the red log should be the length of the bottom of your bread pan.Roll out the white dough ball with a rolling pin until large enough to completely cover the red log. Brush some milk on the red log and on the white piece of dough and then wrap the white piece around the red log. Make sure all the red is covered and pinch the seams firmly to seal.Roll out the green piece of dough large enough to cover the now white log shape. Brush with milk and wrap completely around the white log, covering it completely and pinching seams to seal.Place the completed dough log into a greased loaf pan. Cover loosely with plastic wrap (I greased my plastic wrap lightly so it wouldn't stick to the dough) and let rise in a warm place until doubled in size (about an hour).Bake at 375F (176C) (I say 350F in the video, this is wrong, sorry!!) for about 20-25 minutes. I said 15 in the video, but it is much closer to 20-25. I was having a bad editing day. Basically bake it until the outside is nice golden brown and when you tap on the loaf it makes a hollow sound. Let cool slightly in the pan and then remove and let cool on a wire rack. As much as you might want to cut it right away, wait until cool. A hot loaf releases lots of steam when cut and this is moisture that you want to keep inside the loaf, it will help the bread stay moister longer.Her is the inspiration for today's video: http:taste-for-adventure.tablespoon.com20120517watermelon-shaped-chocolate-chip-bread I didn't use their bread recipe and changed the chocolate chips to raisins. I did try chocolate chips but they smeared and made brown streaks when I cut the bread even after it had cooled completely. I also added a white layer and I think it looks more realistic that way.INFO ABOUT ME :)My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.My favourite channel here on YouTube is CookingAndCrafting. The lovely lady from Hawaii on this channel is Beth. We have been friends for years, please check her out! http:www.youtube.comchannelUCdZSroWwiRMMQQ0CwF5eXYA
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