@reeree4458@reeree4458 i double wrap it in vinyl wrap saran wrap OR the plastic produce bags from the grocery store but generally 2 loaves is our weekly consumption. If anything is leftover I just bake it at 180 with seasonings, butter and olive oil and use as croutons
Alright! My bread came out amazing which is a first. It was just perfect! Great recipe- I'm putting it in my recipe box. Thanks for the excellent kneading preparation demonstrations.
Ok, so i got this in the oven as i type! I even did your half bread and half cinnamon roll idea! I have rolls rising as well. My only mistake...i forgot to do the egg wash thing! Hope it's still good. Thanks! :)
@TheSheChef So bread turned out good...BUT(maybe because i used a.p.f instead of bread flour) It was real soft and hard to slice. I baked it in a glass pyrex dish also & the sides of my bread didnt brown. Still delicious and i thank you for your video, but next time i'll use bread flour.
@toni01rh mine doesn't get that brown on the sides and I use metal pans. Let it cool a bit longer and I hope you are using a serrated knife to slice. I don't cut mine for hours. LOL. Glad it worked out!
Oh great more things to try out from you. You are spoiling my house!! The wheat bread didn't last a day. I did 2 loaves and it was gone the next morning. They say thank you so much.
Now going to try this one. =)
Quick question, would this be good also for like dinner rolls?
Keeping up with you is becoming addictive. =Þ Long live the addiction!!
@RoguePatrick I'm sure you could split off a portion of the dough for rolls or subs or hotdog buns - katzcradul shapes hers like restaurant rolls - i just do mine like regular rolls
Oh WOW,.....i can only imagine the HEAVENLY AROMA of your fresh baked white bread,....in fact i got a "whiff" thru my pc screen!! Hehehe....thumbs up She and thankin' ya for the COOL UPLOAD!! = )
@Tamayo1980 I love the gas stove - but my oven has been tempermental - half way through the bake time it turned itself off - which is why it sank! It still came out - I just have to have it calibrated again.
Loved this video and adore you! These turned out wonderful! Thanks for this video, many skip most of the kneading part of it. Very few actually do it by hand too, and I don't have a big fancy mixer to kick the dough's ass for me lol. Have a good one!
@SasyBecause bread flour has a bit more gluten and usually has a form of potassium and citric acid...that strengthens the bread and allows it to rise better and hold the gasses in. It has a bit more protein in it too. You could get the same result adding vital gluten to your all purpose flour or even ground garbanzos and some citric acid. I like bread flour specifically for croissants and danish -but since it's cheaper I'm now using it in regular loaves.
"Booger test" ha-ha-ha, but you're right. The bread looks great, as usual. I would give this one a try, but I just made three more loaves of the wheat...they are cooling as I type. :)
@EastTennesseePrepper Just use the "booger" test..the dough has to have the texture of a friendly booger - I don't know how else to put it...Tell me what part of your bread don't you like? Maybe I can help you trouble shoot.
@TheSheChef It always comes out too compressed if you know what I mean. Like it lacks fluff, not rising enough even though I can let it sit for a day and night. I think maybe it has to do with the yeast water temp and/or not stretching it enough, I dunno. I don't get it, it doesn't come out right but family destroys it, they love it for some insane reason.
@EastTennesseePrepper I love the "compressed" breads too - and those are perfect for croutons as well. If you'd like to PM me your recipe I will see if I can make an adjustment for you! If you let it sit too long sometimes it will proof and then deflate - I just use the double rule in almost all cases except making croissants and danish. Send me your recipe when you have time and I'll take a look if you would like :)
@TheSheChef I live on the west coast, and it usually only take two rises, but the weather has been changing. I have had to alter my cookie recipe from 1 1/2 cups of flour to 1 1/4 cups of flour. I just have to adapt the recipe. I also want to try your Beijing Beef recipe.
Was that just regular AP flour? I'm a total noob to bread making. I've had some really flat loaves that tasted great but were too dense and could make a good weapon if thrown, but I digress. I was using hard white wheat berries ground in my VitaMix. I have read that this can interfere with the gluten development, but I may have been a little cool on the water for the yeast. I don't know. BTW you are producing a ton of great content!!!!
@The806Traveler I'm currently using bread flour because it's actually cheaper than my hard white wheat. Use your hard white wheat if you like and after you grind it add 1 TBSP of vital wheat gluten per CUP of flour. If you don't have vital wheat gluten you can add 1 TBSP of ground garbanzo beans and a pinch of citric acid to your homemade ground and that should give you flexibility
@alleyway2 yeah sorry - mix - knead - cover and rise an hour - punch - cover and rise again - punch - form and put in pan - rise again - bake. follow the doubling rule - somedays it takes 30 minutes and some days it takes 2 hours.
Will be making this today - you are such a joy to watch! :) question - where/how do you store your homemade bread to keep it fresh?
reeree4458 1 month ago
@reeree4458 @reeree4458 i double wrap it in vinyl wrap saran wrap OR the plastic produce bags from the grocery store but generally 2 loaves is our weekly consumption. If anything is leftover I just bake it at 180 with seasonings, butter and olive oil and use as croutons
TheSheChef 1 month ago
Alright! My bread came out amazing which is a first. It was just perfect! Great recipe- I'm putting it in my recipe box. Thanks for the excellent kneading preparation demonstrations.
ellagarnett11 1 month ago in playlist Favorite videos
@ellagarnett11 Awww I'm so happy to hear that!!!
TheSheChef 1 month ago
@theshecheff
You are awesome. the best bread I have ever made. thanks for the videos and advice. Check out my final product on my page. Be Safe
Drone1njj 2 months ago
@theshechef
Thanks. my yeast is frothing as I type. let you know how they turn out. Be Safe
Drone1njj 2 months ago
yum
PREPAREFORTHEKING 2 months ago
@THESHECHEF
Do you remove the bread after proofing while preheating. looks great. Be Safe.
Drone1njj 2 months ago in playlist TheSheChefs White Bread
@Drone1njj: I do take it out. Because mine is slow to heat up.
TheSheChef 2 months ago
Ok, so i got this in the oven as i type! I even did your half bread and half cinnamon roll idea! I have rolls rising as well. My only mistake...i forgot to do the egg wash thing! Hope it's still good. Thanks! :)
toni01rh 4 months ago
@toni01rh you'll be fine - I do that occasionally myself - If you like that glossiness just brush some butter onto it when it first comes out.
TheSheChef 4 months ago
@TheSheChef So bread turned out good...BUT(maybe because i used a.p.f instead of bread flour) It was real soft and hard to slice. I baked it in a glass pyrex dish also & the sides of my bread didnt brown. Still delicious and i thank you for your video, but next time i'll use bread flour.
toni01rh 4 months ago
@toni01rh mine doesn't get that brown on the sides and I use metal pans. Let it cool a bit longer and I hope you are using a serrated knife to slice. I don't cut mine for hours. LOL. Glad it worked out!
TheSheChef 4 months ago
Oh great more things to try out from you. You are spoiling my house!! The wheat bread didn't last a day. I did 2 loaves and it was gone the next morning. They say thank you so much.
Now going to try this one. =)
Quick question, would this be good also for like dinner rolls?
Keeping up with you is becoming addictive. =Þ Long live the addiction!!
Patrick
RoguePatrick 4 months ago
@RoguePatrick I'm sure you could split off a portion of the dough for rolls or subs or hotdog buns - katzcradul shapes hers like restaurant rolls - i just do mine like regular rolls
TheSheChef 4 months ago
@TheSheChef Alright. I'll give it a try and let you know how it turns out.
RoguePatrick 4 months ago
Outstanding. Clear and concise baking instructions at its finest. Thank you shechef!
SANTRECE13 5 months ago
@SANTRECE13 please try it - very easy!
TheSheChef 5 months ago
Oh WOW,.....i can only imagine the HEAVENLY AROMA of your fresh baked white bread,....in fact i got a "whiff" thru my pc screen!! Hehehe....thumbs up She and thankin' ya for the COOL UPLOAD!! = )
qualqui 5 months ago
Man those bread looking really yummy. I would probable eat half of one loaf while it hot with just butter or with peanut butter.
Tamayo1980 5 months ago
@Tamayo1980 One loaf always goes the first day I make it that's why I have to make 3 for the house.
TheSheChef 5 months ago
Great video always wanted to make my own bread. My opinion; best way to cook is with gas i will never go back to electric lol
Tamayo1980 5 months ago
@Tamayo1980 I love the gas stove - but my oven has been tempermental - half way through the bake time it turned itself off - which is why it sank! It still came out - I just have to have it calibrated again.
TheSheChef 5 months ago
Damn good video, I learned alot. Afro is a lucky guy, you got some serious skills lady!
SoCalPreppers 5 months ago
@SoCalPreppers i agree with you 110%. One lucky man.
Tamayo1980 5 months ago
Loved this video and adore you! These turned out wonderful! Thanks for this video, many skip most of the kneading part of it. Very few actually do it by hand too, and I don't have a big fancy mixer to kick the dough's ass for me lol. Have a good one!
whimberly1 5 months ago
@whimberly1 Thanks Whimb...Truth be told - misplaced my breadhook - but I think doing it by hand is where it's at!
TheSheChef 5 months ago
Looks good! I like to use ground flax seeds, oatmeal and honey to sweeten.
GaryMule 5 months ago
@GaryMule i should add that since we have 5 gallons of whole flax lol
TheSheChef 5 months ago
okay ... No I am not an idiot but about to start working on making breads and such .... What is difference in bread flour and all purpose
SasyBecause 5 months ago
@SasyBecause bread flour has a bit more gluten and usually has a form of potassium and citric acid...that strengthens the bread and allows it to rise better and hold the gasses in. It has a bit more protein in it too. You could get the same result adding vital gluten to your all purpose flour or even ground garbanzos and some citric acid. I like bread flour specifically for croissants and danish -but since it's cheaper I'm now using it in regular loaves.
TheSheChef 5 months ago
LMAO kick thats breads ass...great stuff
brooklynprepper 5 months ago
@brooklynprepper Try the wheat one too - it's more "buffed" LOL
TheSheChef 5 months ago
NO HFCS makes the bread taste better. I'll be eating some sandwiches America!
afroprepper 5 months ago
I love fresh bread! I will definitely try this:)
gianmarie 5 months ago
@gianmarie I like the wheat bread a little better - but you know everyone loves white - they already crushed a loaf in my house last night haha.
TheSheChef 5 months ago
@TheSheChef I like whole wheat potato bread. Don't be shy to post a recipe:) hahaha
gianmarie 5 months ago
This has been flagged as spam show
@TheSheChef I like whole wheat potato bread. Don't be shy to post a recipe:) hahaha
gianmarie 5 months ago
Yum!!
OutWestt1 5 months ago
"Booger test" ha-ha-ha, but you're right. The bread looks great, as usual. I would give this one a try, but I just made three more loaves of the wheat...they are cooling as I type. :)
modoc42 5 months ago
@modoc42 fantastic! if you go to katzcruduls page she has a fantastic recipe for croutons - a loaf of wheat will make you a months supply :D
TheSheChef 5 months ago
@TheSheChef That would be great but.... the bread won't last long enough to make croutons out of 'em. I eat this stuff up! lol
modoc42 5 months ago
That is some pretty bread! Can't wait to try your recipe! =)
reeram 5 months ago
I was just saying to ewetube that I wanted to try this...so cool.
LeonRFpoa 5 months ago
@LeonRFpoa you will be so happy with the results !
TheSheChef 5 months ago
I started learning to cook when I was seven. Bread is STILL my achilles heel.
EastTennesseePrepper 5 months ago
@EastTennesseePrepper Just use the "booger" test..the dough has to have the texture of a friendly booger - I don't know how else to put it...Tell me what part of your bread don't you like? Maybe I can help you trouble shoot.
TheSheChef 5 months ago
@TheSheChef It always comes out too compressed if you know what I mean. Like it lacks fluff, not rising enough even though I can let it sit for a day and night. I think maybe it has to do with the yeast water temp and/or not stretching it enough, I dunno. I don't get it, it doesn't come out right but family destroys it, they love it for some insane reason.
EastTennesseePrepper 5 months ago
@EastTennesseePrepper I love the "compressed" breads too - and those are perfect for croutons as well. If you'd like to PM me your recipe I will see if I can make an adjustment for you! If you let it sit too long sometimes it will proof and then deflate - I just use the double rule in almost all cases except making croissants and danish. Send me your recipe when you have time and I'll take a look if you would like :)
TheSheChef 5 months ago
That looks good. Its been years since I made bread, but I should start again.
PatsyPatsyStone1 5 months ago
@PatsyPatsyStone1 this is the bare bones of it - although if you live in more humid temps you won't have to let it rise a 3rd time!
TheSheChef 5 months ago
@TheSheChef I live on the west coast, and it usually only take two rises, but the weather has been changing. I have had to alter my cookie recipe from 1 1/2 cups of flour to 1 1/4 cups of flour. I just have to adapt the recipe. I also want to try your Beijing Beef recipe.
PatsyPatsyStone1 5 months ago
Wow I can almost smell that bread..added to favorites
Great stuff and thanks for sharing!
rage340 5 months ago
I took notes and will try this on Sunday....wow, AP is a lucky man to have such a good chef as a wife....
How long should we cover it? my computer glitched right then.
ArizonaPublic 5 months ago
@ArizonaPublic it wasn't your computer that glitched my editing is crappy - just cover it for an hour or until it doubles!
TheSheChef 5 months ago
Was that just regular AP flour? I'm a total noob to bread making. I've had some really flat loaves that tasted great but were too dense and could make a good weapon if thrown, but I digress. I was using hard white wheat berries ground in my VitaMix. I have read that this can interfere with the gluten development, but I may have been a little cool on the water for the yeast. I don't know. BTW you are producing a ton of great content!!!!
The806Traveler 5 months ago
@The806Traveler I'm currently using bread flour because it's actually cheaper than my hard white wheat. Use your hard white wheat if you like and after you grind it add 1 TBSP of vital wheat gluten per CUP of flour. If you don't have vital wheat gluten you can add 1 TBSP of ground garbanzo beans and a pinch of citric acid to your homemade ground and that should give you flexibility
TheSheChef 5 months ago
That is some beautiful bread.
ironheadgram 5 months ago
@ironheadgram :)
TheSheChef 5 months ago
Did you say cover it for an hour? That part got cut out
alleyway2 5 months ago
@alleyway2 yeah sorry - mix - knead - cover and rise an hour - punch - cover and rise again - punch - form and put in pan - rise again - bake. follow the doubling rule - somedays it takes 30 minutes and some days it takes 2 hours.
TheSheChef 5 months ago
lmbo @ you gonna push me? you gon push me?
alleyway2 5 months ago
Likey likey!! I could almost smell it..LOL
MyDaddysgirl44 5 months ago
Nice love handles...
vashguud 5 months ago
@vashguud why you gotta abuse the chef Bwa hahaha
TheSheChef 5 months ago