PLS SOMEBODY HELP!!!!!!!!!!!!! its my dads birthday tomorrow and i cant think of a birthday present to get him....but then i saw this........not 2 insult ANY1 but does it work????? if so i will like this video like a billion times and ,,, by the way,,,, how did i see this video??? we r learning in class how microorganisims work and our science teacher showed this 2 us ... and pretty much all of the other classes..so u will get a stack of views and likes real soon , thanks agin pls sombody reply
It definitely works. Use bread machine yeast and follow the instructions carefully (especially the measurements). I think it sounds like a great idea for a birthday surprise - make sure there's some butter and jam in the house...
You can skip the sugar - it's only there to give the yeast a bit of a boost. Just make sure it still doubles in size before baking and it will be fine.
Without the yeast, it won't rise* - so if you form it into a loaf, it will come out of the oven like a rock. You could make it without the yeast and roll it flat, and bake it as flatbreads or pizza bases.
*(Well, unless you leave it a very long time, and it might start fermenting on wild yeasts, and you might end up with some kind of sourdough, or not)
I've made wild yeast sourdough in that way myself before ( search for wild yeast on the Atomic Shrimp website ) - you're right, although in my experience, it usually takes more than a day to get properly going.
great video, nice and simple. if you were to make a few portions of the dough and freeze them, would this compromise the taste or texture of the bread when you eventually came to bake it?
@thejohhnym Freezing it can cause some of the yeast to die off - although usually enough survives to make it rise. Raw dough freezes reasonably well - just make sure that after thawing, you knead it a bit, then let it stand until it doubles in size before baking
Loved the video and the time lapse was great! I notice you don't add any fat (butter) whatsoever? I make mine in a mixer with a dough hook and have noticed adding a tbsp of butter makes it nice and elastic and is much easier to work with. Also comes out just fine. Of course I'm using a recipe from a bread-maker cookbook but frankly the odd-shaped loaf from the bread machine is not appealing, so I just suck it up and make it myself. :)
@raegiorem This recipe uses ordinary flour (might also be called 'all purpose flour' in some places). I've never seen anything labelled 'baking flour', but if there is such a thing, it might be intended for use in making cakes.
'Baking powder' is something else altogether - it comes in small containers and is used to make cakes and pastries rise in the oven. This recipe requires no baking powder, as it is raised with yeast.
I followed your instructions but had to do it twice as the first time I dropped the bowl on the kitchen floor, smashing it of course, I don't think it would of been nice of me to serve bread with a side of glass, but the second time it turned out very nicely so cheers for the video. :)
Thank you so much AtomicShrimp! My first homemade bread! Was really good, it just lasted for a few minutes... but we were very pleased. And I added butter to the milk, great tip Krazykoolchic!
when i was about to bake the bread i put milk and melted butter on it and it taste great and brother keeps eating it off lol thank you so much my bread rolls came out prefect on my first try. and the best thing is im only 12 and i made it all by myself i have to thank you alot
I made this and it came out WONDERFULLY. I was afraid because you don't proof the yeast first but it really came out very well. This is the best loaf I have made yet.
@KrazyKKid Whole wheat flour doesn't have as much gluten as white and it's tougher. However, you can either add gluten which you can buy separately or the easy method- after the dough has risen the first time, punch it down and let it rise again for another hour. Then follow through the rest of the directions. Should be much better.
pint of water is too much, and the pint is 512ml not 280ml, start with a cup of water first which is 250ml than add half a cup a bit at a time until it looks more like a dough.
Thanks for the video! Just like my mum used to make, Fantastic! ( you might need a bit more salt to taste)
This seems the easiest of all the 'how to' that I've seen. Off to try this method and hope it turns out well. Fed up of buying bread at the stores anyway.
I just followed this recipe and it turned out fantastic :) Didn't grow as much as I'd like because it's too cold here.. (I should have place it near the oven while it was preheating)
i realise it is a long time after you made this video but in the description you are talking about 1 pound flower, though in the recording you use 2 pounds or 1 KG of it.
I made this Today and let me just say, It worked! The dough process was nice n easy and the weaving of the bread also added a wonderful apetizing effect to the bread...Only problem though was that my bread didnt brown like yours did on the video...but i cooked it for prob another 10 minutes...came out tanned at the top but was obviously cooked through...i tapped it and it was hallow and cut in to it 30 minutes after it came out of the oven...Tasted great! Thanks for the video man!
hi, i made this today but mine doesn't seem to brown that well. plus, when i tried to knead it, it doesn't go smooth. it seems dry but its not. please show us a video if that happens what should we do. thanks.
Im in trouble! I was suppose to make bread for a girl today. So I popped the dough ive been letting rise for 5 hours into my oven for about 26 minutes.
pop it out, wait for it to cool and then i cut it open. ITS DOUGHY INSIDE, it didnt fully cook! What am I suppose to tell her now ?? Lol
It should be fine. Let it cool fully before wrapping it for storage. If you like, the next day you can sprinkle it with water and pop it back in the oven for five minutes, which make it almost as good as fresh-baked.
Im stuck also, I dont have a weighing mechanism and I want to make a loaf about maybe 3/4 the size of yours, Can you convert 0.75 lbs into how many cups of flour I have to add?
who the crap is the 1 mofo that disliked this, dont worry man, the only reason he did that was because he wanted to be the first person to do so, your vid is awesome and helpful
Iv just tried to do it, it doesn't work.The bread is really sticky then when i add flour to it, it goes completely flakey and rips apart when i try to knead it?
Hmmm... it sounds as though you might be overcompensating for the initial stickyness of the dough - it starts off being quite difficult to handle, but you should just add little sprinkles of flour to keep it manageable - once the gluten starts to work and it turns silky, it won't be so sticky.
This might be a stupid question... you are definitely using wheat flour?
@pedwell I have this same problem, except ive been kneading for atleast 10 minutes now and as I add the flower to it, to make it less sticky, I start back to square one where it is all flaky then i have to start over
The dough might start to dry out if it's kneaded excessively, but if you're not used to making bread, your arms will probably start to hurt before that happens.
After a few minutes of kneading, the dough should start to feel 'silky' and it becomes a sort of pliable, stretchy mass, rather than the thick, sticky paste you start out with. It's usually quite a noticeable transition - don't worry about it too much - just go for it and it'll be fine.
@AtomicShrimp awsome :D ..thanks alot for the advice :) i will let you know how my 2nd ever loaf goes, i made some a few years ago in school , but i did an unhealthy chocolate bread with chocolate buttons in haha..this time i wanna make a nice simple tasty loaf :D
If you don't have scales, you might be able to work out the weight of flour as a proportion of the whole pack weight, which should be marked on it somewhere. For measuring the water, you could use a plastic drink bottle of known capacity, if you don't have a measuring jug.
Could be that your oven is hotter than average - you could try adjusting the temperature down a bit and maybe leaving the loaf in for a little longer.
Another thing that sometimes helps is to remove the loaf from the tray and place it directly onto the bars of the oven shelf for the last five minutes of baking - which allows the heat to get to the bottom.
Also, if you're baking it on stoneware rather than a metal tray, that can make the bottom slow to cook.
Hi Thanks..... Never made bread b4 either!!! I made olive and sunflower today, with olive oil... But a bit doey at the bottom.I have a gas oven, so maybe a bit hot actually... Cooking on gas mark 6... But I reckon thats too high... I'll try different Gas mark, but thanks for the video it was an inspiration! Im on my 4th loaf since watching your vid..
It's from Pampered Chef - not all of their products make a lot of sense, but this bowl is fantastic - it's pyrex-type glass - really tough and you can bake bread and cakes straight in it after mixing (OK, if you don't mind them being dome-shaped, that is)
@AtomicShrimp I got my bowl at the Salvation Army for about $6 WAY more than I wanted to spend on a bowl but it is a great bowl and I use it all the time. I wish I had the lid like yours.
Wow, I am so happy everyone is getting the answers they need thank you for giving nice and correct results, I know I AM gonna go press subscribe just for doing that and whoever got a nice correct answer that he gave personally Then i think you should subscribe just to be nice to him because he has been nice to us, thank you atomic shrimp.
Hi, it's true that you made it easy to make bread! Love it :) ! I tried to make croissants today but I didn't knead for 10 minutes do you think it's because of that that the dough didn't rise? :/ thansk, if you can answer ;) .
@AtomicShrimp Thanks for your answer, it helps. I think the water wasn't warm enough when I put it on my yeast. It's actually my first time. By the way, did you use dry active yeast? How come you didn't dissolve yeast?
The yeast I used here is fast action yeast - the same kind that is intended for use in automatic breadmakers. It's formulated to be able to be mixed directly into the dry ingredients and doesn't need to be dissolved and activated etc.
Yes and no. It's called 'knocking back' and it does make the dough shrink back again, but this is desirable - it breaks down any very big bubbles and gets the yeast working again - after this, it rises again quite quickly, typically doubling in size in less than an hour, before baking.
definitely a must try. I think in some countries it also works if you just buy bread from stores. but not in my country. In my country, a tiny regular loaf is pretty expensive and not to mention those fancy types. It's not worth it at all!! and our portion here is pathetic!! it's really small and expensive. I'm so fed up that i think im gonna make my own bread! thks!
There are lots of handy conversion guides out there on the web, if you google various combinations of the words Cup, Flour, Weight, Grams.
However, I really recommend getting a set of digital kitchen scales - they're not expensive and they'll open up a whole load of new recipe possibilities (recipes originating outside the USA are often based on measured weights)
It works out cheaper buying it from the shop, no labour cost, no oven or ingredients cost and no hanging about and making mess. I still like making my own though lol..doh!
It's not really about saving money - it's about enjoying making your own fresh bread - although I reckon it probably still is a bit cheaper to make your own once you move on beyond the basic loaf.
@ecotts Then why are you looking at videos that teach you how to make bread??? If your happy with the crap at the store then goto the store and leave us creative types alone.....
PLS SOMEBODY HELP!!!!!!!!!!!!! its my dads birthday tomorrow and i cant think of a birthday present to get him....but then i saw this........not 2 insult ANY1 but does it work????? if so i will like this video like a billion times and ,,, by the way,,,, how did i see this video??? we r learning in class how microorganisims work and our science teacher showed this 2 us ... and pretty much all of the other classes..so u will get a stack of views and likes real soon , thanks agin pls sombody reply
1joshmacca 2 days ago 2
@1joshmacca
It definitely works. Use bread machine yeast and follow the instructions carefully (especially the measurements). I think it sounds like a great idea for a birthday surprise - make sure there's some butter and jam in the house...
AtomicShrimp 1 day ago
never mind i figured it out....
gmodman0024 4 days ago
what does it mean if it isnt golden and its almost a pale white
gmodman0024 4 days ago
Can I skip the sugar? Trying to go sugar free.
ClaytonRayG 1 week ago
@ClaytonRayG
You can skip the sugar - it's only there to give the yeast a bit of a boost. Just make sure it still doubles in size before baking and it will be fine.
AtomicShrimp 1 week ago
Thx :D
saturacrash 1 week ago
What could be put inside the Bread to make it more sweet & desirable............Very Cool Video & Bread, I luv your video and Hard work, 5 Stars
jinnhumanangel 1 week ago
@jinnhumanangel sugar?
KristennT123 1 week ago
What if I don't add yeast
prankerab 2 weeks ago
@prankerab
Without the yeast, it won't rise* - so if you form it into a loaf, it will come out of the oven like a rock. You could make it without the yeast and roll it flat, and bake it as flatbreads or pizza bases.
*(Well, unless you leave it a very long time, and it might start fermenting on wild yeasts, and you might end up with some kind of sourdough, or not)
AtomicShrimp 2 weeks ago
@AtomicShrimp if you add water to flour, in less than a day it will rise ;)
shawnio 2 weeks ago
@shawnio
I've made wild yeast sourdough in that way myself before ( search for wild yeast on the Atomic Shrimp website ) - you're right, although in my experience, it usually takes more than a day to get properly going.
AtomicShrimp 1 week ago
What would happen if I tried it without the yeast
prankerab 2 weeks ago
@prankerab then you don't get bread!
KristennT123 1 week ago
If I use the ingredients in smaller scale but still following the ratio of the ingredients..shall I lower the heat too??
MuhammadSyukriBar 3 weeks ago
@MuhammadSyukriBar Unless you're making really small loaves, I'd keep the temperature the same and just cook for a shorter time.
AtomicShrimp 2 weeks ago
Comment removed
MuhammadSyukriBar 3 weeks ago
AWESOME!!!! THANK YOU!!! =)
boddokito 3 weeks ago
thank you for making this video
Commonsense11111 3 weeks ago
Name of song please.
ajztheman 1 month ago
@ajztheman The song doesn't have a name - it was made using eJay
AtomicShrimp 2 weeks ago
great video, nice and simple. if you were to make a few portions of the dough and freeze them, would this compromise the taste or texture of the bread when you eventually came to bake it?
thejohhnym 1 month ago
@thejohhnym Freezing it can cause some of the yeast to die off - although usually enough survives to make it rise. Raw dough freezes reasonably well - just make sure that after thawing, you knead it a bit, then let it stand until it doubles in size before baking
AtomicShrimp 2 weeks ago
Awsome vid !!!
NewberryCollegeGirl 1 month ago
BRAVOOO !!!!!!!!!!!!
SkyAdrenalin 1 month ago
Loved the video and the time lapse was great! I notice you don't add any fat (butter) whatsoever? I make mine in a mixer with a dough hook and have noticed adding a tbsp of butter makes it nice and elastic and is much easier to work with. Also comes out just fine. Of course I'm using a recipe from a bread-maker cookbook but frankly the odd-shaped loaf from the bread machine is not appealing, so I just suck it up and make it myself. :)
hhardwick3 1 month ago
yeah..... i will just stick to buying my bread
talesofcole101 1 month ago
After plaiding it I forgotten to let it rest and put it into the oven. Shir
chloewithchia 1 month ago
Is there a difference between baking powder and a baking flour? just confused :/
raegiorem 2 months ago
@raegiorem I'm not sure what you're asking. Baking powder is something that you might use in a cake recipe.
AtomicShrimp 2 months ago
@AtomicShrimp So, baking flour is used for bread and baking power is used for cakes? am i right?
raegiorem 1 month ago
@raegiorem This recipe uses ordinary flour (might also be called 'all purpose flour' in some places). I've never seen anything labelled 'baking flour', but if there is such a thing, it might be intended for use in making cakes.
'Baking powder' is something else altogether - it comes in small containers and is used to make cakes and pastries rise in the oven. This recipe requires no baking powder, as it is raised with yeast.
AtomicShrimp 1 month ago
I followed your instructions but had to do it twice as the first time I dropped the bowl on the kitchen floor, smashing it of course, I don't think it would of been nice of me to serve bread with a side of glass, but the second time it turned out very nicely so cheers for the video. :)
Museman05 2 months ago
Wow
bintlooda 2 months ago
Thank you so much AtomicShrimp! My first homemade bread! Was really good, it just lasted for a few minutes... but we were very pleased. And I added butter to the milk, great tip Krazykoolchic!
eyda55 2 months ago
when i was about to bake the bread i put milk and melted butter on it and it taste great and brother keeps eating it off lol thank you so much my bread rolls came out prefect on my first try. and the best thing is im only 12 and i made it all by myself i have to thank you alot
krazykoolchic 2 months ago
beautiful thank you..:). always wanted to make a bread braid ..
Mariposakisses 2 months ago
When using bread mix flour do you add the same amount of yeast? because the one i bought it says in the ingridients thers yeast in it.
vakeesan 2 months ago
does the salt kill the yeast when you put them together?
KinoTakashiMatahasa 2 months ago
@KinoTakashiMatahasa
No - it's only a small amount of salt - it doesn't stop the yeast working
AtomicShrimp 2 months ago
nice work, Shrimpy Baby!
trinisexgod 2 months ago
I made this and it came out WONDERFULLY. I was afraid because you don't proof the yeast first but it really came out very well. This is the best loaf I have made yet.
new211 2 months ago
I used to make bread and then i took an arrow to the knee.
Krevasus 2 months ago
thax dude it didnt work out to well but oh well lol :D
Balcattaboy 3 months ago
hey i used self raising flower will it work?
Balcattaboy 3 months ago
Why do you brush the loaf with milk before you bake it? Just curious :-)
i5am1zul 3 months ago
@i5am1zul
It makes the top of the loaf look nice - it turns brown in the oven.
AtomicShrimp 3 months ago
Comment removed
MsAmyamanda 3 months ago
@MsAmyamanda And your point is?
AtomicShrimp 3 months ago
That was great! My first ever bread that I made.Also managed to do that circular plait thing. I guess making a normal loaf requires more ingredients.
jubileeslater 3 months ago
challlah?
LifesxGoodZ 3 months ago
Tisy bomb, hate the french music. Intact dance music is for robots. Good information thou.
chris77777777ify 3 months ago
Anyway, my dough was sticky in the inside and kinda crusty on the outside, is it because I used whole wheat flour?
KrazyKKid 3 months ago
@KrazyKKid your oven was too hot....outside cooked, inside didn't.
kenfo0 3 months ago
@kenfo0 No but I mean before I cooked it, but i got better at it, I can make my own bread now Lol!
KrazyKKid 3 months ago
@KrazyKKid Whole wheat flour doesn't have as much gluten as white and it's tougher. However, you can either add gluten which you can buy separately or the easy method- after the dough has risen the first time, punch it down and let it rise again for another hour. Then follow through the rest of the directions. Should be much better.
hhardwick3 1 month ago
Stupid fat fucks expect it to be like wonder bread or something, it's home made it's not going to taste like a burguer bun, fatass.
KrazyKKid 3 months ago 2
This has been flagged as spam show
In which shelf its to be placed in oven? AND WHAT TEMP AND TIME TO SET
bindu1987 3 months ago
In which shelf its to be placed in oven?
bindu1987 3 months ago
no...it;s so hard..@
unmgame1 3 months ago
Followed the clip and made the best bread yet nice one
DEACON68ify 4 months ago
Taste wasn't all that great...just sayin.
Menn0knight 4 months ago
@Menn0knight
I prescribe butter - lots of butter
AtomicShrimp 4 months ago
i love this! so simple, but so helpful
and rewarding.
dont buy bread, make bread!
phriesen 4 months ago
when ever i do it the bread's outside is coarse and not brown... what do i do
dogbone222 5 months ago
thanx so much that was great i just needed a little reminder on how !!!
heididakrochter 5 months ago
that water looks like tea
elijah1157 5 months ago
pint of water is too much, and the pint is 512ml not 280ml, start with a cup of water first which is 250ml than add half a cup a bit at a time until it looks more like a dough.
Thanks for the video! Just like my mum used to make, Fantastic! ( you might need a bit more salt to taste)
mohamedmazouni 5 months ago
@mohamedmazouni
Great video mate.
Just to clear things up a bit if anyone's confused.
1 US Pint = 473 ml
1 UK Pint = 568 ml
That would make 1/2 a UK pint about 280 ml
The Cup measure which is actually just 1/2 a pint, is also different in UK and US
1 US Cup = 236.5 ml
1 UK Cup = 284 ml
jack36202 5 months ago
Thanks for sharing!
faceclutch 5 months ago
hey can you use to make pizza dough right?
GianmarcoHaro 5 months ago
If I don't have a scale to weight my ingredients, can you tell me how many cups of each ingredient is needed?
Please and Thank You.
AnimeGirl1723 6 months ago
thanks for the vid, we used it for making pinwheels and they smell great :-) love the porno tune too hehe
bimblesful 6 months ago
I love this video :) easy to follow, works nicely and even the smooth tune is cool B)
diegofloor 6 months ago
Please tell me the temperature at which i should preheat the oven and what is the time of baking it and at what temperature?
okseeyou 6 months ago
@okseeyou she said it in the vid
SHUZOBUS 6 months ago
thax mate
jasedaace2 7 months ago
Super vid!!
TheVittleVlog 7 months ago
This seems the easiest of all the 'how to' that I've seen. Off to try this method and hope it turns out well. Fed up of buying bread at the stores anyway.
lsgguy007 7 months ago
I just followed this recipe and it turned out fantastic :) Didn't grow as much as I'd like because it's too cold here.. (I should have place it near the oven while it was preheating)
diegofloor 8 months ago
i realise it is a long time after you made this video but in the description you are talking about 1 pound flower, though in the recording you use 2 pounds or 1 KG of it.
Neocharm 8 months ago
is there any alternative to yeast(type in ur vid)
ifUreadThisyourGayXD 8 months ago
i dunno know about yeast being simple i dont got it in my house and ty for the vid
ifUreadThisyourGayXD 8 months ago
I am going to try it tomorrow :) Thank you very much for the recipe..
Freelifewonder 8 months ago
Am like supper hungry and i want bread with beans i know it sounds weird but hey am hispanic i like my beans XD
LeathaFaceWife 8 months ago
@LeathaFaceWife hahaaahahahahaahahhahahahahahahaahahahahahahahahahahahahahahhahahahaahahahahahahaahahahahahaahahaahahahaah XDXDXDXDXDXDXDXDXDXDXDXDXDX!!!!!!!!!!!!!!1
massiffallhus 8 months ago
Awesome, Ill just use whole wheat flour now, I like brown bread :-) Thanks
udupiboy 8 months ago
I made this Today and let me just say, It worked! The dough process was nice n easy and the weaving of the bread also added a wonderful apetizing effect to the bread...Only problem though was that my bread didnt brown like yours did on the video...but i cooked it for prob another 10 minutes...came out tanned at the top but was obviously cooked through...i tapped it and it was hallow and cut in to it 30 minutes after it came out of the oven...Tasted great! Thanks for the video man!
lextor4 8 months ago
Did he even realize he made Challah?
bnathanson1211 8 months ago
does it work without yeast?
ShadowTails29 9 months ago
@ShadowTails29
Nope
Dappa2097 4 months ago
Do you have to plait it together or will it be fine just leaving it in a loaf?
Anyway, Great recipe!!!!
bhnjhvbnn 9 months ago
I am trying this recipe for the first time 4/25/11. I will let you all know what I had to do to compensate. Wish me success.
000Harv 10 months ago
i have make bread twice, but its not really good..this is much easier..thank you..i will try this ... :)
lovelostfound 10 months ago
Oh my god that is so cool. I defenily want to try to make it!
chefflover 10 months ago
why didn,t you add beaking powder in it
TheCutebarbieslover 11 months ago
@TheCutebarbieslover
Because the yeast makes it rise. Baking powder is for cakes, generally.
AtomicShrimp 10 months ago 12
@AtomicShrimp Thanks man I appreciate it. but can I add powder milk instead of sugar?
Mcgareydude 6 months ago
hi, i made this today but mine doesn't seem to brown that well. plus, when i tried to knead it, it doesn't go smooth. it seems dry but its not. please show us a video if that happens what should we do. thanks.
newrulefarah 11 months ago
I did this with white and wheat flour... wheat flour bread....eh....but the white flour bread looks gorgeous THANK YOU!
ericarichburg1114 11 months ago
Thanks a lot!!! Great video :)
EasternWind29 11 months ago
LOL HOW TO MAKE CRUMS ALL YOU DO IS EAT THE BREAD AND U MAKE CRUMS!!!! =]
bejf33 11 months ago
Im in trouble! I was suppose to make bread for a girl today. So I popped the dough ive been letting rise for 5 hours into my oven for about 26 minutes.
pop it out, wait for it to cool and then i cut it open. ITS DOUGHY INSIDE, it didnt fully cook! What am I suppose to tell her now ?? Lol
ThatSkaterPunk 11 months ago
Hey using ordinary dough. If I bake it at night will it be ok for the next day
ThatSkaterPunk 11 months ago
@ThatSkaterPunk
It should be fine. Let it cool fully before wrapping it for storage. If you like, the next day you can sprinkle it with water and pop it back in the oven for five minutes, which make it almost as good as fresh-baked.
AtomicShrimp 11 months ago
Im stuck also, I dont have a weighing mechanism and I want to make a loaf about maybe 3/4 the size of yours, Can you convert 0.75 lbs into how many cups of flour I have to add?
ThatSkaterPunk 1 year ago
who the crap is the 1 mofo that disliked this, dont worry man, the only reason he did that was because he wanted to be the first person to do so, your vid is awesome and helpful
ThatSkaterPunk 1 year ago
Iv just tried to do it, it doesn't work.The bread is really sticky then when i add flour to it, it goes completely flakey and rips apart when i try to knead it?
pedwell 1 year ago
@pedwell
Hmmm... it sounds as though you might be overcompensating for the initial stickyness of the dough - it starts off being quite difficult to handle, but you should just add little sprinkles of flour to keep it manageable - once the gluten starts to work and it turns silky, it won't be so sticky.
This might be a stupid question... you are definitely using wheat flour?
AtomicShrimp 1 year ago 3
@AtomicShrimp
I'm using hovis bread flour.
pedwell 1 year ago
@pedwell I have this same problem, except ive been kneading for atleast 10 minutes now and as I add the flower to it, to make it less sticky, I start back to square one where it is all flaky then i have to start over
ThatSkaterPunk 1 year ago
How do i know when to stop kneading? and will it ruin the bread if it's over kneaded?
pedwell 1 year ago
@pedwell
The dough might start to dry out if it's kneaded excessively, but if you're not used to making bread, your arms will probably start to hurt before that happens.
After a few minutes of kneading, the dough should start to feel 'silky' and it becomes a sort of pliable, stretchy mass, rather than the thick, sticky paste you start out with. It's usually quite a noticeable transition - don't worry about it too much - just go for it and it'll be fine.
AtomicShrimp 1 year ago
what fleishmann yeast can i substitute
katemichaeladad 1 year ago
hey man, found the video very easy to follow but does it matter if you dont cut it into 3 pieces? can u just whack it in the oven as one big ball ?
MikeP0D 1 year ago
@MikeP0D
You can do anything you like with it - this recipe makes fantastic pizza bases or focaccia, soft breadsticks, etc.
AtomicShrimp 1 year ago
@AtomicShrimp awsome :D ..thanks alot for the advice :) i will let you know how my 2nd ever loaf goes, i made some a few years ago in school , but i did an unhealthy chocolate bread with chocolate buttons in haha..this time i wanna make a nice simple tasty loaf :D
MikeP0D 1 year ago
If you dont have weighing scales.. ? What can you do ? Handfalls..?
LaMOi1 1 year ago
@LaMOi1
If you don't have scales, you might be able to work out the weight of flour as a proportion of the whole pack weight, which should be marked on it somewhere. For measuring the water, you could use a plastic drink bottle of known capacity, if you don't have a measuring jug.
AtomicShrimp 1 year ago
Hi - my bread seems to be buring on top a little but its still a bit doey at the bottom... ? Please advise?
LaMOi1 1 year ago
@LaMOi1
Could be that your oven is hotter than average - you could try adjusting the temperature down a bit and maybe leaving the loaf in for a little longer.
Another thing that sometimes helps is to remove the loaf from the tray and place it directly onto the bars of the oven shelf for the last five minutes of baking - which allows the heat to get to the bottom.
Also, if you're baking it on stoneware rather than a metal tray, that can make the bottom slow to cook.
AtomicShrimp 1 year ago
Hi Thanks..... Never made bread b4 either!!! I made olive and sunflower today, with olive oil... But a bit doey at the bottom.I have a gas oven, so maybe a bit hot actually... Cooking on gas mark 6... But I reckon thats too high... I'll try different Gas mark, but thanks for the video it was an inspiration! Im on my 4th loaf since watching your vid..
LaMOi1 1 year ago
You got my BOWL!! It's a vintage Fire King or is it thermo king? It's a great bowl! Thanks for the recipe.
JakeEvilclown 1 year ago
@JakeEvilclown
It's from Pampered Chef - not all of their products make a lot of sense, but this bowl is fantastic - it's pyrex-type glass - really tough and you can bake bread and cakes straight in it after mixing (OK, if you don't mind them being dome-shaped, that is)
AtomicShrimp 1 year ago
@AtomicShrimp I got my bowl at the Salvation Army for about $6 WAY more than I wanted to spend on a bowl but it is a great bowl and I use it all the time. I wish I had the lid like yours.
JakeEvilclown 6 months ago
Every time i make my bread it turns out heavy hard and pretty much tasteless. I cant wait to get it right!
yourtuber8541 1 year ago
u don't need sugar
alishag4 1 year ago
@alishag4
You don't need sugar, but it helps to give the yeast an extra boost. It's only a small amount.
AtomicShrimp 1 year ago
Wow, I am so happy everyone is getting the answers they need thank you for giving nice and correct results, I know I AM gonna go press subscribe just for doing that and whoever got a nice correct answer that he gave personally Then i think you should subscribe just to be nice to him because he has been nice to us, thank you atomic shrimp.
ryansmrke 1 year ago
it look delicous i usually put warm milk (instead of water) and one egg thx
ailincai1 1 year ago
Hi, it's true that you made it easy to make bread! Love it :) ! I tried to make croissants today but I didn't knead for 10 minutes do you think it's because of that that the dough didn't rise? :/ thansk, if you can answer ;) .
carotteeee 1 year ago
@carotteeee
Kneading helps to get an even texture in the rise, but the most common reasons for no rise at all are:
-The water was too hot (if it's too hot for your hand, it will kill the yeast)
-The water was too cold (but the dough will rise if you leave it longer, or somewhere warm)
-Something wrong with the yeast (maybe out of date, or air got into the packet)
-You forgot the yeast altogether (sounds silly, but it happens)
AtomicShrimp 1 year ago
@AtomicShrimp Thanks for your answer, it helps. I think the water wasn't warm enough when I put it on my yeast. It's actually my first time. By the way, did you use dry active yeast? How come you didn't dissolve yeast?
carotteeee 1 year ago
@carotteeee
The yeast I used here is fast action yeast - the same kind that is intended for use in automatic breadmakers. It's formulated to be able to be mixed directly into the dry ingredients and doesn't need to be dissolved and activated etc.
AtomicShrimp 1 year ago
how much warm the water to use?
wajidbuledi 1 year ago
@wajidbuledi
280ml of water that is warm, but not too hot for your hand
AtomicShrimp 1 year ago
i don't know if this is correct, but how would i make asian bread?
omgdatsme 1 year ago
thanks....that s sooooo easy and helpful for me...ty...
considerbadthing 1 year ago
thanks for the tutorial!
what is the square thing that you put the bread on called?
the black square thing. it looks like something special o_o
strawberryFUSION 1 year ago
Instead of braiding it, can the bread just be added to a loaf tin, and cooked for the same amout of time?
Dekusian 1 year ago
@Dekusian
Yes - you can shape it any way you like. There are lots of ideas on the accompanying page on the Atomic Shrimp website
AtomicShrimp 1 year ago
Wow that was so cool. Awesome job!!! Yay that bread looks yummy.
Smileyyy21 1 year ago
I love the way you show how it's done, step-by-step, pausing all the time(like when kneading the dough. You just got me motivated dude!
DogzGirl 1 year ago
I made the mistake of starting this too late and woke my family with the smell.
formaldehyde28 1 year ago
that yeast is from tesco lol it's the one we buy for making pizza. great video by the way. im gunna try and make bread
williamwallacee 1 year ago
what song is that
ogkrilla 1 year ago
@ogkrilla
It's not anything - it's just something I did in eJay
AtomicShrimp 1 year ago
10 minutes of kneading is too much for me, I am sticking with no knead dough.
snoopyflick 1 year ago
@snoopyflick
I find it quite calming and therapeutic, but point taken - kneading isn't everybody's cup of tea.
AtomicShrimp 1 year ago
Hi. what kind of yeast was that? Instant? or rapid rise maybe? thanks in advance...
metroplexchl 1 year ago
@metroplexchl
It's called 'Fast Action' yeast here in the UK - it's the kind that people use in automatic breadmakers.
AtomicShrimp 1 year ago
wont kneading the dough after letting it rise squish out all the air that has been trapped in the dough?
winster626 1 year ago
@winster626
Yes and no. It's called 'knocking back' and it does make the dough shrink back again, but this is desirable - it breaks down any very big bubbles and gets the yeast working again - after this, it rises again quite quickly, typically doubling in size in less than an hour, before baking.
AtomicShrimp 1 year ago
definitely a must try. I think in some countries it also works if you just buy bread from stores. but not in my country. In my country, a tiny regular loaf is pretty expensive and not to mention those fancy types. It's not worth it at all!! and our portion here is pathetic!! it's really small and expensive. I'm so fed up that i think im gonna make my own bread! thks!
bibi14930 1 year ago
thnx u saved my life. i needed to do my homework
nrocks090 1 year ago
For a good converter try convert-to(dot)com(slash)plain-flour.html
Great site!
LOVE your videos!
Heaven274 1 year ago
This has been flagged as spam show
I'll make this a bit clearer..
450 grams of flour is about 3.5 cups. :)
Oh, and by the way. LOVE YOUR VIDEOS~!
Heaven274 1 year ago
Comment removed
Heaven274 1 year ago
@OathK33peR96
Just warm enough that it's comfortable to put your hand into should be about right.
AtomicShrimp 1 year ago
What if you don't have a scale to measure the flour? Does it need to be sifted? (PS Did you evver try raisin bread?)
earthalien77 1 year ago
@earthalient77
There are lots of handy conversion guides out there on the web, if you google various combinations of the words Cup, Flour, Weight, Grams.
However, I really recommend getting a set of digital kitchen scales - they're not expensive and they'll open up a whole load of new recipe possibilities (recipes originating outside the USA are often based on measured weights)
AtomicShrimp 1 year ago
Your bread look so good
GCgame 1 year ago
good video, u sure make it so easy. thanks!
777abeke 1 year ago
Great Bread. And appreciate the encouragement.
I love baking!
micolinan 1 year ago
It works out cheaper buying it from the shop, no labour cost, no oven or ingredients cost and no hanging about and making mess. I still like making my own though lol..doh!
ecotts 1 year ago
@ecotts
It's not really about saving money - it's about enjoying making your own fresh bread - although I reckon it probably still is a bit cheaper to make your own once you move on beyond the basic loaf.
AtomicShrimp 1 year ago
@ecotts Then why are you looking at videos that teach you how to make bread??? If your happy with the crap at the store then goto the store and leave us creative types alone.....
chevythunder09 1 year ago
@chevythunder09 Read my comment properly before you respond you fool, AtomicShrimp did and responded with a valid comment but you just talk bollocks.
ecotts 1 year ago
god this youtube layout sux
PHANTOMBLITZ 1 year ago
seriously one of the best instructions on youtube
PHANTOMBLITZ 1 year ago
thanks a lot
kampuami 1 year ago
woah!
thts really easy!
imma try it..:)
cutenprettyforever 1 year ago