@trident1314 You could use equal amounts of oil or you could use a couple Tablespoons instead, which would be about half. You could also omit the fat all together, which would give you a bread similar to French Bread.
@inuyashaanime90 she means i cup of shortening,which is the white soild crisco stuff,you know the stuff you can use to deep fry and melts into an oil when heated then back to a white solid when cool,look it up on youtube.
@inuyashaanime90 The measurement is 1/4 Cup of shortening and 18wheeler76 is correct in the description of shortening. You can replace the shortening with butter or vegetable oil if you like. Some people use olive oil, which does change the flavour some, but it is nice as well. Hope this helps :)
@CookingWithCandra: thanks so much. I couldn't wait for ur answer n I went ahead and made it only using one pkg. I skip the first rising n I should have kneaded it more. I did not do 2 in one pan instead I put 3 ball in 3 1 pound pan n made the rest for dinner rolls. It did not rise as ur because of my lack in the amout of yeast but it still came out really nice and the taste was delicious. I plan 2 go out n get the same yeast u r using and n give it another go. Thank u so much for this recipe!
@PeruvianCook You can freeze the bread after it's baked and cooled or you can freeze the bread dough after you shape it into the loaves. When ready to use, just thaw in loaf pans over night in the fridge and then rise until double in a warm place and bake as usual.
This looks great, and easy to make. Two questions, one can you use a mixer bread hook instead of kneading by hand, and also do you have a video of how to cut the bread. I am new to bread making. and I cut it too big by hand. Wondering if I could use my meat slicer when the bread is completely cool? Thanks
@redts12 Yes you sure can use the dough hook instead of kneading by hand. I sometimes use my electric knife for slicing bread when it's completely cooled. I will make a video of slicing bread the next time I make bread as I get asked that question a lot!
Hi, can you tell me if I can use butter instead of shortening and margarine? I would like to make this for my kids, who are very picky eaters and butter would be good for them. Will butter change the texture or flavor? Thanks.
@xtra1230 Yes, you sure can use butter instead of the shortening or margarine. That won't change the texture at all. When my kids were small, I used to make my bread with butter and milk....instead of the shortening and water :)
Hi Candra! I just baked my 1st homemade bread and rolls with your help. Everything turned out perfect and so good. My husband was so impressed he asked me to take a picture . I will be making your rolls for Thanksgiving and my family is going to be so surprised! Thanks for making this video and giving me the courage to bake bread. I'm thrilled with the results of your recipe. Hugs and many thanks, Nae
@NaeInOK63 Hi Nae! I am so thrilled to hear this!! Thank you so much for taking the time to write! I wish you and your family a beautiful Thanks giving!!!
I am getting into making white bread and rolls since started making artisan breads with the no knead method about 3 yrs ago. I want to make dinner rolls for Thanksgiving. I saw a lot of recipes for white breads and rolls using milk. I will use water but add 2 - 4 tbsp nf instant milk as that is what I use for Ciabatta and Focaccia. Thanks for your video,
i tried your bread recipe many times and all my friends loved it. However, i can never get the nice, rich gluten "stringy" bread like some of the restaurants make. is it becaause im doing the kneading process wrong?
@Xienith1 Hi Howard, Thanks so much for writing. If you think you are doing the kneading wrong, please check out my video on the "window Pane Test". That will help tp determine whether or not you have kneaded the bread enough. I don't think that's an issue though, by the sounds of things. Some of the restaurants use bread flour instead of the All Purpose flour. ecause of the higher protien amount, it makes the bread more stringy and chewier. Take care!
In this vid you mentioned you freeze your bread but didn't fininsh that info, would you please let me know how I can make large amounts and freeze until needed or how long can it be frozen. Thanks in advance.
@MrWjennie Hi there! I just store my bread in freezer bags making sure I get all of the air out. I usually don't keep it in the deep freezer for more than a month because it takes up too much space. You could always freeze your bread dough instead of the finished loaves. Just shape your dough into loaves, wrap tightly in individual freezer bags. When you want fresh bread, just thaw it in the refridgerator over night, then raise in a warm area until doubled and bake as usual. Hope this helps :)
@FrugalandLazyCook Hi there! I have a video/recipe for gluten free bread on my cooking withcandra website and also on my youtube channel. It would be in the older posts. Hope you enjoy it! Take care!
@beansproutbun If your top crust is cooking really fast, you may want to either lower your oven rack a notch, adjust your temperature or you could try laying a piece of parchment paper over the bread when it gets as brown as you like,and let it continue to bake. If you tap the bottom of the loaf when you take it out of the oven it should sound hollow, that indicates the loaf is cooked through. I'm glad you're going to keep trying...some of my first bread attempts were pretty scarey :)
@pineapple1147 You sure can!! I actually just finished shooting a video on making bread with the stand mixer instead of kneading by hand. I'll be posting that in the near future :)
I usually mix my bread with the paddle attachment and then switch to the dough hook for kneading.
Mam, I've seen other bakers take the 4 quarters out of the mixing bowl and hand roll them out into 4 "ropes" about 3-5 inches longer than their pans. They then twist 2 of the ropes together and form 2 pre-rise loaves. After the 2nd rise they bake them as you did and the texture of the bread is similar to what you produced with the exception that the tops have a "twisted" effect to them. Have you ever experimented with any other technique of loaf production other than what you demonstrated here?
@1955thekeeper Oh yes! I have made many different types of loaves over the years. This is the one that works for me now, because my family is all grown and gone away. I love the braided loaves and make them quite often at Christmas, etc. when I have a large crew around.
Thanks so much for watching and taking the time to write! I really appreciate it !
@CookingWithCandra Thanks, that's what I did. I also placed them in my oven with just the light on. I made two loaves. They turned out a little flat. My yeast I had for several years was quite out of date,(09)! But, the bread is/was delicious, especially covered in peanut butter. I'lll get some new yeast and try it again soon.
@iheart3elvis Hmmmm...that's interesting. Yeast does make alcoholo as a bi-product of it's metabolism. Sometimes bread could get a smell like alcohol if it rises too long. It can also develop that smell if it hasn't baked long enough and is still doughy in the center.
This recipe is really easy to make and might turn out to be the best bread you ever made. Give it a try and see what you think.
@iheart3elvis That's great! I'm so pleased to hear that you are going to give bread making another shot. Best of Luck!!! I'm sure your bread will be AWESOME this time :)
@tommybritney Shortening is the same name in both French and English. If you don't have access to shortening in Paris, you can substitute it with butter, margarine or lard in this recipe. Hope this helps :)
Hi Candra, THANK YOU so much for this recipe. I LOVE IT. I used 2 cups of milk instead of water and the result was great. Do you think I can also use whole wheatflour with these same measurments? Anyhow, thanks again :-D
@siemprebella26 Sounds like you made some pretty nice bread !!! That's AWESOME :) Yes, you can use whole wheat flour in this recipe with the same measurements. Thanks so much for the lovely comments! Take care!
One .6oz. fresh yeast cake is equivelent to One Tablespoon of dry yeast. Some bakers will proof/soften the fresh yeast in a half cup of the warm water with a Tablespoon of sugar before adding it to the recipe, while others prefer to just crumble it right into the flour at the beginning. The choice is yours. When using Fresh yeast instead of the instant, you will need to do the two risings. It may take a bit longer to double in size as well. Hope this helps! Thanks for watching :)
Hi Candra! Thank you so much for this video! If i have fresh yeast,how much should i use? Do i need to do anything different if i'm using fresh yeast or the steps are the same?Please advise! Thank you again!
Hi Candra!! I successfully made my own white bread at home with your recipe and it's very delicious and soft (like those selling in the store). I always wanted to bake my own bread because I find that it's more healthier and fresh. I've tried many recipes but yours is the best and like those selling in the store. Thank you once again for posting this video.
I was wondering. If you wanted a little sweeter roll, can you add 1/2 cup sugar instead of 1/4 cup? or will this cause an issue. I have made your recipe and it was wonderful. I made rolls, Croissant style with this recipe. Again they were wonderful, just wanted them a little sweeter.
HI Candra..Tks for you video clip. Making bread and also the one about rolls.You explained it very well. Im going to try making bread and rolls for the 1st time ..going to use the second loaf for rolls and see how they turn out. Cant wait to start as your look so good. Happy New Years to you . Bye for now, Bill
I would like to freeze the bread but not sure at what stage you freeze it and when you thaw it out do you need to let it rise again or just put it in the oven?
@liljdee I usually don't freeze my bread until it has been baked and cooled. Some people will shape the dough into loaves after the first rise and then freeze. Then it has to be thawed and risen in the loaf pans before you bake it. Sometimes it doesn't rise as high when you use this method. Hope this helped.
Well I finally got this vid to play for me & what a treat it is ! Great recipe and detailed instructions for making this bread. It does look divine ! Love the idea of freezing half the loaves to have fresh bread at your fingertips after thawing. Super !!! Thanks so much. All the best
@mukwah1111 Thanks for the great comments! I am so pleased the video glitch was straightened out. Computers are great...when they do what we want them to...LOL.
Hanging to see this bread recipe but cant get the vid to play past the 0:32 mark? Tried repeatedly..... Will keep checking it later...could be a Youtube issue? LOVE your channel Candra ! Outstanding ! Thanks so much and all the best !
Most of my dinner rolls and breads are made with bread flour using old fashioned, Great Depression era recipes (e.g. using mashed potatoes and potato water) and since I make bread quite often I was wondering if it is possible to mix AP flour and bread flour, to cut down on having to buy so much bread flour. If so, what are the best proportions to mix the two flours? Thanks ever so much!
@97WarriorGrad Because AP flour has a protein content of approx. 11-12% and Bread flour has a protein content of approx. 12-13%, therefor, it would be safe to combine the two in a recipe. The crumb & the flavor of your finished bread will be a bit different from what you are used to when you do this. If I were you, I would experiment with different ratio's until I come up with one that suits my taste. Hope this helps! thanks for the comments!
Thanks for your response... i have another question..where can i raise my dough after kneading it? also can you show us the "window pane test" next time on your videos? thank you very much..
@rainearcilla It's best to let your bread rise in a warm dry area which is free from drafts. drafts are a killer. If it's really cool in my kitchen, I will set my bread dough on the couter top near my stove when I am baking other things. You have to be careful not to put it in an area that is too hot though.
I will be happy to demonstrate the "windowpane" test in my next video!
@rainearcilla There are two types of active dry yeast: Regualr active dry yeast and Instant yeast (quick rise, instant rise, fast rise). The instant varieties of yeast are more finely ground than the regular active dry yeast and will shorten your rising times because they absorb moisture faster. Regular active dry yeast and the instant yeast are interchangeable in recipes.
I did this! My first time making bread in a pan, I bought pans just for this. My crust was hard, maybe I cooked it too long. It was even crusty after I put the butter on it, but it was still good. Great crumb! Maybe it was crusty because I used bread flour instead of AP?
I'm letting the bread go stale now so I can make bread pudding.
Bread Flour makes excellent bread with bakery equipment, but, in my opinion, it has too much protien (gluten) for home use. Another reason I stick with AP flour at home.
BF may have caused your crust to be hard, however, there are other factors that can lead to a hard crust as well.....baking too long, or if your oven temperature is too low. Hope this helps.
Sounds like you were very successful with your first attempt at making bread in a pan though! Good for you!
Have you ever baked bread using fresh cake yeast? If so, are there any detectable differences in the finished product as apposed to breads baked with dry yeast (or just noticeable to the trained culinary palate)? Also, can similar or better results be achieved using either "bread flour" or "all-purpose flour"? Many thanks; your recipes are DIVINE!! Keep up the GREAT WORK!!
Yes I have used fresh cake yeast when baking commercially. It works faster & longer than active yeast. I never use it at home because of the short shelf life. I don't make enough bread to keep ahead of the expiration dates.
I find the finished product a bit lighter with the fresh yeast, however, I prefer the taste & texture of bread made with active dry yeast. Bread flour is great in bread & pizza recipes where you want the chewiness the extra gluten provides.
how much oil would use to replace the shortening, do you really need to add oil/shortening
trident1314 2 weeks ago
@trident1314 You could use equal amounts of oil or you could use a couple Tablespoons instead, which would be about half. You could also omit the fat all together, which would give you a bread similar to French Bread.
Thanks for stopping by :)
CookingWithCandra 2 weeks ago
@CookingWithCandra thanks great videos btw
trident1314 1 week ago
Ive been looking for a simple white bread to try to make
Dolphindream15 1 month ago
@Dolphindream15 That's great! Beats of luck with your fabulous bread :)
CookingWithCandra 1 month ago
What is the reason why bread gets tough? Is it because of too much/less flour, or over-kneading? Thanks..
chepau12 1 month ago
@chepau12 Usually the addition of too much flour is the culprit when it comes to tough bread :)
CookingWithCandra 1 month ago
Thank you :)
inuyashaanime90 1 month ago
@inuyashaanime90 Thanks for stopping by! Take Care :)
CookingWithCandra 1 month ago
Umm I have a question what do you mean by a quarter cup of of shortening
inuyashaanime90 2 months ago
@inuyashaanime90 she means i cup of shortening,which is the white soild crisco stuff,you know the stuff you can use to deep fry and melts into an oil when heated then back to a white solid when cool,look it up on youtube.
18wheeler76 2 months ago
@inuyashaanime90 The measurement is 1/4 Cup of shortening and 18wheeler76 is correct in the description of shortening. You can replace the shortening with butter or vegetable oil if you like. Some people use olive oil, which does change the flavour some, but it is nice as well. Hope this helps :)
CookingWithCandra 2 months ago
I want to give this bread a try but only have 1/4 oz. pkg fleischmann's rapidrise yeast. How many pkg would I needto use? Thanks.
FAZEELA10 2 months ago
@FAZEELA10 It takes 1 ounce which would equal 4 of your 1/4 ounce pkgs.
CookingWithCandra 2 months ago
@CookingWithCandra: thanks so much. I couldn't wait for ur answer n I went ahead and made it only using one pkg. I skip the first rising n I should have kneaded it more. I did not do 2 in one pan instead I put 3 ball in 3 1 pound pan n made the rest for dinner rolls. It did not rise as ur because of my lack in the amout of yeast but it still came out really nice and the taste was delicious. I plan 2 go out n get the same yeast u r using and n give it another go. Thank u so much for this recipe!
FAZEELA10 2 months ago
@FAZEELA10 AWESOME!!!! Keep up the great work and thanks so much for writing!
CookingWithCandra 2 months ago
why not use bread flour?
bowler8 2 months ago
@bowler8 You are more than welcome to substitute for bread flour :)
CookingWithCandra 2 months ago
i try your recipe it very good and easy.
I have one question when you said freeze you freeze the dough or the bread
or precook for 15 minute.
PeruvianCook 2 months ago
@PeruvianCook You can freeze the bread after it's baked and cooled or you can freeze the bread dough after you shape it into the loaves. When ready to use, just thaw in loaf pans over night in the fridge and then rise until double in a warm place and bake as usual.
CookingWithCandra 2 months ago
This looks great, and easy to make. Two questions, one can you use a mixer bread hook instead of kneading by hand, and also do you have a video of how to cut the bread. I am new to bread making. and I cut it too big by hand. Wondering if I could use my meat slicer when the bread is completely cool? Thanks
redts12 2 months ago
@redts12 Yes you sure can use the dough hook instead of kneading by hand. I sometimes use my electric knife for slicing bread when it's completely cooled. I will make a video of slicing bread the next time I make bread as I get asked that question a lot!
Thanks very much for watching and writing!
CookingWithCandra 2 months ago
love your video, I am going to the store now to collect everything. Hopefully my bread turns out ok, so keep your fingers cross with me :)
32Shamonwhi 3 months ago
@32Shamonwhi Your bread is going to be FABULOUS!!!!!!
CookingWithCandra 3 months ago
This has been flagged as spam show
can I make half the dough into buns or do I need to follow the bun recipe and add the eggs?
korleigh74 3 months ago
those things came out huuuuuge...
jab4188 3 months ago
@jab4188 Oh Yah :)
CookingWithCandra 3 months ago
this is the BEST white bread i ever baked and tasted!
pett
pett902 3 months ago
@pett902 That's AWESOME!!! Thanks so much for writing :)
CookingWithCandra 3 months ago
Hi, can you tell me if I can use butter instead of shortening and margarine? I would like to make this for my kids, who are very picky eaters and butter would be good for them. Will butter change the texture or flavor? Thanks.
xtra1230 3 months ago
@xtra1230 Yes, you sure can use butter instead of the shortening or margarine. That won't change the texture at all. When my kids were small, I used to make my bread with butter and milk....instead of the shortening and water :)
CookingWithCandra 3 months ago
Hi Candra! I just baked my 1st homemade bread and rolls with your help. Everything turned out perfect and so good. My husband was so impressed he asked me to take a picture . I will be making your rolls for Thanksgiving and my family is going to be so surprised! Thanks for making this video and giving me the courage to bake bread. I'm thrilled with the results of your recipe. Hugs and many thanks, Nae
NaeInOK63 3 months ago
@NaeInOK63 Hi Nae! I am so thrilled to hear this!! Thank you so much for taking the time to write! I wish you and your family a beautiful Thanks giving!!!
Candra :)
CookingWithCandra 3 months ago
I am getting into making white bread and rolls since started making artisan breads with the no knead method about 3 yrs ago. I want to make dinner rolls for Thanksgiving. I saw a lot of recipes for white breads and rolls using milk. I will use water but add 2 - 4 tbsp nf instant milk as that is what I use for Ciabatta and Focaccia. Thanks for your video,
Rob
pucrob 3 months ago
@pucrob That sounds great! hanks very much for taking the time to write :)
CookingWithCandra 3 months ago
can you freeze the rolls as well?
marcum1728 3 months ago
@marcum1728 You sure can :)
CookingWithCandra 3 months ago
Hey Candra,
i tried your bread recipe many times and all my friends loved it. However, i can never get the nice, rich gluten "stringy" bread like some of the restaurants make. is it becaause im doing the kneading process wrong?
Thanks,
Howard
Xienith1 4 months ago
@Xienith1 Hi Howard, Thanks so much for writing. If you think you are doing the kneading wrong, please check out my video on the "window Pane Test". That will help tp determine whether or not you have kneaded the bread enough. I don't think that's an issue though, by the sounds of things. Some of the restaurants use bread flour instead of the All Purpose flour. ecause of the higher protien amount, it makes the bread more stringy and chewier. Take care!
Candra :)
CookingWithCandra 4 months ago
THANK YOU TEACHER :) CAN NOT WAIT TO BAKE MY OWN,. WANNA HAVE KITCHEN SMELL LIKE FRESH BAKING BREAD
durapee 4 months ago
@durapee Best of luck with your beautiful bread! Let me know how it turns out :)Thanks so much for watching and taking the time to write!
take Care!
Candra :)
CookingWithCandra 4 months ago
youtube is perfect for this type of video. :) thank you!
jeaniebaby001 4 months ago
@jeaniebaby001 Thanks so much for watching and taking the time to write! Take care and have a great weekend :)
CookingWithCandra 4 months ago
I made your White Bread recipe and my family just loved it!....
AMAZINGXPRESS 4 months ago
@AMAZINGXPRESS That's so nice to hear! Thanks for taking the time to write! Take care and keep up the great work!
Candra :)
CookingWithCandra 4 months ago
In this vid you mentioned you freeze your bread but didn't fininsh that info, would you please let me know how I can make large amounts and freeze until needed or how long can it be frozen. Thanks in advance.
MrWjennie 5 months ago
@MrWjennie Hi there! I just store my bread in freezer bags making sure I get all of the air out. I usually don't keep it in the deep freezer for more than a month because it takes up too much space. You could always freeze your bread dough instead of the finished loaves. Just shape your dough into loaves, wrap tightly in individual freezer bags. When you want fresh bread, just thaw it in the refridgerator over night, then raise in a warm area until doubled and bake as usual. Hope this helps :)
CookingWithCandra 4 months ago
Taught all my children with this video! Perfect compilation of kneading positions! BRAVO!!!
flutternut4756 5 months ago
@flutternut4756 That's FABULOUS!!!! I love to hear stories like this!!! Thanks so much for taking the time to write! Take Care and visit anytime!
Candra :)
CookingWithCandra 5 months ago
I'd love to see your gluten-free - dairy free version of this white bread.
FrugalandLazyCook 5 months ago
@FrugalandLazyCook Hi there! I have a video/recipe for gluten free bread on my cooking withcandra website and also on my youtube channel. It would be in the older posts. Hope you enjoy it! Take care!
Candra :)
CookingWithCandra 5 months ago
@CookingWithCandra You'll have to share the link with me on that one. I didn't see it. And thank you. Your vids are very educational.
FrugalandLazyCook 5 months ago
Thank you for making this so easy to follow! My 10 year old daughter is making bread now :)
suzyrenee 5 months ago in playlist Bread Baking
@suzyrenee the bread and rolls turned out beautiful and delicious! Thank you for sharing your time!!
suzyrenee 5 months ago
@suzyrenee AWESOME!!! Thanks so much for letting me know :)
CookingWithCandra 5 months ago
@suzyrenee That's so CUTE!!!! Thanks so much for taking the time to write :) I hope you and your daughter had lots of fun making bread together!
Take Care and enjoy your weekend!
Candra :)
CookingWithCandra 5 months ago
the inside wasn't cooked... ._.
hm. the top crust cooked really fast though..
but compared to my previous attempts at bread making, this was very soft! ^^
i'll try again till i get it right! >: D
beansproutbun 5 months ago
@beansproutbun If your top crust is cooking really fast, you may want to either lower your oven rack a notch, adjust your temperature or you could try laying a piece of parchment paper over the bread when it gets as brown as you like,and let it continue to bake. If you tap the bottom of the loaf when you take it out of the oven it should sound hollow, that indicates the loaf is cooked through. I'm glad you're going to keep trying...some of my first bread attempts were pretty scarey :)
CookingWithCandra 5 months ago
im trying it now!!!! ^^
beansproutbun 5 months ago
@beansproutbun AWESOME!!! Best of luck!!
CookingWithCandra 5 months ago
Could I use my Kitchen Aid mixer to knead my bread dough instead of hand kneading?
pineapple1147 6 months ago
@pineapple1147 You sure can!! I actually just finished shooting a video on making bread with the stand mixer instead of kneading by hand. I'll be posting that in the near future :)
I usually mix my bread with the paddle attachment and then switch to the dough hook for kneading.
Take care and thanks so much for writing!
candra :)
CookingWithCandra 6 months ago
Mam, I've seen other bakers take the 4 quarters out of the mixing bowl and hand roll them out into 4 "ropes" about 3-5 inches longer than their pans. They then twist 2 of the ropes together and form 2 pre-rise loaves. After the 2nd rise they bake them as you did and the texture of the bread is similar to what you produced with the exception that the tops have a "twisted" effect to them. Have you ever experimented with any other technique of loaf production other than what you demonstrated here?
1955thekeeper 6 months ago
@1955thekeeper Oh yes! I have made many different types of loaves over the years. This is the one that works for me now, because my family is all grown and gone away. I love the braided loaves and make them quite often at Christmas, etc. when I have a large crew around.
Thanks so much for watching and taking the time to write! I really appreciate it !
Take Care and stop by or write anytime :)
Candra
CookingWithCandra 6 months ago
Very nice. I'm going to make some right now. Only thing I'm changing is the amount, I cut it in half.
One question.
When you let the rolled dough rise again in the pan, do you cover it or leave it open to the air?
kanukster 6 months ago
@kanukster I always cover it :)
CookingWithCandra 6 months ago
@CookingWithCandra Thanks, that's what I did. I also placed them in my oven with just the light on. I made two loaves. They turned out a little flat. My yeast I had for several years was quite out of date,(09)! But, the bread is/was delicious, especially covered in peanut butter. I'lll get some new yeast and try it again soon.
Thanks again, Kev
kanukster 6 months ago
@kanukster That's AWESOME Kev!!! Thanks sooooo much for writing :)
Take Care!
Candra
CookingWithCandra 6 months ago
I want to bake bread at home and try this recipe, but the last time I used another bread recipe, the final product ended up smelling like alcohol!
iheart3elvis 7 months ago
@iheart3elvis Hmmmm...that's interesting. Yeast does make alcoholo as a bi-product of it's metabolism. Sometimes bread could get a smell like alcohol if it rises too long. It can also develop that smell if it hasn't baked long enough and is still doughy in the center.
This recipe is really easy to make and might turn out to be the best bread you ever made. Give it a try and see what you think.
Thanks so much for taking the time to write :)
CookingWithCandra 7 months ago
@CookingWithCandra thanks! that makes sense, I bought some more yeast packages a few days ago and I'll give it another shot!
iheart3elvis 7 months ago
@iheart3elvis That's great! I'm so pleased to hear that you are going to give bread making another shot. Best of Luck!!! I'm sure your bread will be AWESOME this time :)
CookingWithCandra 7 months ago
what is shortening called in french pls?
tommybritney 7 months ago
@tommybritney Shortening is the same name in both French and English. If you don't have access to shortening in Paris, you can substitute it with butter, margarine or lard in this recipe. Hope this helps :)
Take Care and Thanks for Writing!
Candra
CookingWithCandra 7 months ago
Now tell me why i never thought of putting two balls in one pan to make 2 smaller loaves???? What a wonderful idea!!!
itsjustdeb579 7 months ago
@itsjustdeb579 Thank You :)
CookingWithCandra 7 months ago
thanks Candra!! You videos are awesome! You have helped me so much!
samantharenae01 7 months ago
@samantharenae01 It was my pleasure! And thanks for your sweet comments :)
CookingWithCandra 7 months ago
Is it ok to use bread flour instead of all purpose? i am trying to use what i have.
samantharenae01 7 months ago
@samantharenae01 Yes, you sure can use bread flour in place of the all purpose in this recipe :)
CookingWithCandra 7 months ago
She is such a pro!! I failed to make the breads four times. but seeing this you tube, I was able to made the breads very well. Thank you very much<3
sachi7771000 7 months ago
@sachi7771000 I am thrilled to hear that!! Thank you so much for taking the time to write:) Take Care and visit often :)
CookingWithCandra 7 months ago
Hi Candra, THANK YOU so much for this recipe. I LOVE IT. I used 2 cups of milk instead of water and the result was great. Do you think I can also use whole wheatflour with these same measurments? Anyhow, thanks again :-D
siemprebella26 7 months ago in playlist resetas
@siemprebella26 Sounds like you made some pretty nice bread !!! That's AWESOME :) Yes, you can use whole wheat flour in this recipe with the same measurements. Thanks so much for the lovely comments! Take care!
CookingWithCandra 7 months ago
Bravissimaaaa,grazie sei davvero un genio del pane.Thanks a lot from Italy
cavallo2012 8 months ago
@cavallo2012 Thank you very much! You are very kind :)
CookingWithCandra 8 months ago
what is shortning?
ghi90ghi 8 months ago
@ghi90ghi Shortening is a solid vegetable oil. It's like lard, except lard is made from animal fat. Hope this helps.
CookingWithCandra 8 months ago
thanks
prettyval 9 months ago
@prettyval You are very welcome! have a great weekend :)
CookingWithCandra 9 months ago
hi, is this bleached flour or unbleached? thanks
prettyval 9 months ago
@prettyval Unbleached :)
CookingWithCandra 9 months ago
Hi Kris,
One .6oz. fresh yeast cake is equivelent to One Tablespoon of dry yeast. Some bakers will proof/soften the fresh yeast in a half cup of the warm water with a Tablespoon of sugar before adding it to the recipe, while others prefer to just crumble it right into the flour at the beginning. The choice is yours. When using Fresh yeast instead of the instant, you will need to do the two risings. It may take a bit longer to double in size as well. Hope this helps! Thanks for watching :)
CookingWithCandra 11 months ago
@CookingWithCandra Thank you so much for your very helpful reply! It's going to be a white bread day today! :)
krisdesert 11 months ago
@krisdesert AWESOME :)
CookingWithCandra 11 months ago
Hi Candra! Thank you so much for this video! If i have fresh yeast,how much should i use? Do i need to do anything different if i'm using fresh yeast or the steps are the same?Please advise! Thank you again!
krisdesert 11 months ago
Hi Candra!! I successfully made my own white bread at home with your recipe and it's very delicious and soft (like those selling in the store). I always wanted to bake my own bread because I find that it's more healthier and fresh. I've tried many recipes but yours is the best and like those selling in the store. Thank you once again for posting this video.
yuki9622002 1 year ago
@yuki9622002 Thank You! I love to hear success stories :)
CookingWithCandra 1 year ago
I was wondering. If you wanted a little sweeter roll, can you add 1/2 cup sugar instead of 1/4 cup? or will this cause an issue. I have made your recipe and it was wonderful. I made rolls, Croissant style with this recipe. Again they were wonderful, just wanted them a little sweeter.
sirfestus 1 year ago
@sirfestus Yes, you sure can increase the sugar amount without hurting a thing. Thanks for the great comments :)
CookingWithCandra 1 year ago
HI Candra..Tks for you video clip. Making bread and also the one about rolls.You explained it very well. Im going to try making bread and rolls for the 1st time ..going to use the second loaf for rolls and see how they turn out. Cant wait to start as your look so good. Happy New Years to you . Bye for now, Bill
welink107 1 year ago
@welink107 Thanks Bill! Good luck with your bread and rolls...I am sure they will be fabulous!! Happy New Year to you too!!
CookingWithCandra 1 year ago
I would like to freeze the bread but not sure at what stage you freeze it and when you thaw it out do you need to let it rise again or just put it in the oven?
liljdee 1 year ago
@liljdee I usually don't freeze my bread until it has been baked and cooled. Some people will shape the dough into loaves after the first rise and then freeze. Then it has to be thawed and risen in the loaf pans before you bake it. Sometimes it doesn't rise as high when you use this method. Hope this helped.
CookingWithCandra 1 year ago
wow loves your video..!
akeille1 1 year ago
Well I finally got this vid to play for me & what a treat it is ! Great recipe and detailed instructions for making this bread. It does look divine ! Love the idea of freezing half the loaves to have fresh bread at your fingertips after thawing. Super !!! Thanks so much. All the best
mukwah1111 1 year ago
@mukwah1111 Thanks for the great comments! I am so pleased the video glitch was straightened out. Computers are great...when they do what we want them to...LOL.
CookingWithCandra 1 year ago
Hanging to see this bread recipe but cant get the vid to play past the 0:32 mark? Tried repeatedly..... Will keep checking it later...could be a Youtube issue? LOVE your channel Candra ! Outstanding ! Thanks so much and all the best !
mukwah1111 1 year ago
Dear Candra,
Most of my dinner rolls and breads are made with bread flour using old fashioned, Great Depression era recipes (e.g. using mashed potatoes and potato water) and since I make bread quite often I was wondering if it is possible to mix AP flour and bread flour, to cut down on having to buy so much bread flour. If so, what are the best proportions to mix the two flours? Thanks ever so much!
97WarriorGrad 1 year ago
@97WarriorGrad Because AP flour has a protein content of approx. 11-12% and Bread flour has a protein content of approx. 12-13%, therefor, it would be safe to combine the two in a recipe. The crumb & the flavor of your finished bread will be a bit different from what you are used to when you do this. If I were you, I would experiment with different ratio's until I come up with one that suits my taste. Hope this helps! thanks for the comments!
CookingWithCandra 1 year ago
Thanks for your response... i have another question..where can i raise my dough after kneading it? also can you show us the "window pane test" next time on your videos? thank you very much..
rainearcilla 1 year ago
@rainearcilla It's best to let your bread rise in a warm dry area which is free from drafts. drafts are a killer. If it's really cool in my kitchen, I will set my bread dough on the couter top near my stove when I am baking other things. You have to be careful not to put it in an area that is too hot though.
I will be happy to demonstrate the "windowpane" test in my next video!
Thanks for your comments!
CookingWithCandra 1 year ago
@rainearcilla I uploaded "The Window Pane Test" video... you can check it out on my channel.
CookingWithCandra 1 year ago
Is rapid rise yeast same with quick rise yeast? also what is active dry yeast?
rainearcilla 1 year ago
@rainearcilla There are two types of active dry yeast: Regualr active dry yeast and Instant yeast (quick rise, instant rise, fast rise). The instant varieties of yeast are more finely ground than the regular active dry yeast and will shorten your rising times because they absorb moisture faster. Regular active dry yeast and the instant yeast are interchangeable in recipes.
Thanks for the comments! Hope this helps.
CookingWithCandra 1 year ago
I did this! My first time making bread in a pan, I bought pans just for this. My crust was hard, maybe I cooked it too long. It was even crusty after I put the butter on it, but it was still good. Great crumb! Maybe it was crusty because I used bread flour instead of AP?
I'm letting the bread go stale now so I can make bread pudding.
zerokey2003 2 years ago
Bread Flour makes excellent bread with bakery equipment, but, in my opinion, it has too much protien (gluten) for home use. Another reason I stick with AP flour at home.
BF may have caused your crust to be hard, however, there are other factors that can lead to a hard crust as well.....baking too long, or if your oven temperature is too low. Hope this helps.
Sounds like you were very successful with your first attempt at making bread in a pan though! Good for you!
Thanks for the comments
CookingWithCandra 2 years ago
Ha ha you called the loaf a butt towards the end, and they do look like butts. I'll have to make a butt loaf one day.
zerokey2003 2 years ago
oops! You're right. I never even noticed. That's too funny!
CookingWithCandra 2 years ago
Have you ever baked bread using fresh cake yeast? If so, are there any detectable differences in the finished product as apposed to breads baked with dry yeast (or just noticeable to the trained culinary palate)? Also, can similar or better results be achieved using either "bread flour" or "all-purpose flour"? Many thanks; your recipes are DIVINE!! Keep up the GREAT WORK!!
97WarriorGrad 2 years ago
Yes I have used fresh cake yeast when baking commercially. It works faster & longer than active yeast. I never use it at home because of the short shelf life. I don't make enough bread to keep ahead of the expiration dates.
I find the finished product a bit lighter with the fresh yeast, however, I prefer the taste & texture of bread made with active dry yeast. Bread flour is great in bread & pizza recipes where you want the chewiness the extra gluten provides.
Thanks for the comments!
CookingWithCandra 2 years ago