CTF E193: Baking Bread

[Music]honey I’ll let Sanjeev if I’m Canterburytrust farm and it is a rainy day outsidenot too cold but it’s rainy and I gotthe garden turned to compost and usedwhatever usable compost I had yesterdayand I thought my beans would be dead butI’m still getting beans I lost all thebeans at the homestead when it got realcold but I’m still getting beans I’vebrought in a whole thing of them herethey got a do yet so I planted greens Ipulled all the tomatoes because theywere done and I planted greens in theone raised bed and of course we did allthe carrots out of the at the big gardenat the homestead and then in my herbgarden and right in the center where Ipulled all the mint I added the newcompost soil and then I planted carrotsin there too so that’s what I’ve beendoing gardening wise and since it’s arainy day and I’m really behind on mybread making and I usually make 68loaves at a time and that lasts us aboutsix weeks times less and has moredepending on what we’re eating that andhow many people are here and all of thatstuff but so it’s been a few weeks sinceI made bread last couple weeks have beencan’t eat green beans and other gardenstuff so it was just really crazy and soI actually bought some store-boughtbread to get us through a couple weeksjust so I could get some other stuffdone but here we are and I need to makesome looks of bread so I’m going to dothat today and I’m hoping I might haveenough steam to throw in like a quickbread that’s what we’re doing today soI’m going to put this camera well firstof all I’m gonna put my hair up do onehair all over food that’s grossthat’s why my hair is always up becauseI’m always doing something I use mymixer I used to have a bread machinethat lasted it was from 1993-94 and itlasted forever but it finally died thelast two years all that worked on it wasmy bread with the dough mixer which isgreat because if you have arthritis likeI do or any kind of joint issues youknow that my crust and bread will justkill you so I use my I hope I have adough mix it just mixes the dough for meand then I turn it out and let itand I will copy this recipe it’s just amuch bread using my dough mixer to dothat and then we’ll be turning it outbecause I do these pretty you know likeonly line so soon as one is mixed todump it in the bowl and I start mixingthe other so I try to bake them I dohave two ovens but I usually just bakethem the top of it I could do two at atime so while two are baking the otherones are rising and all that kind ofstuff so this is probably gonna be anabbreviated form of what’s gonna happenbecause obviously six loaves of breadare gonna take me quite some time sofirst thing I need is two cups of warmwater but I have a gallon of milk thatis on the verge of turnin so I’m gonnabe using half milk and half water and itwon’t affect your bread any if you wantto use all milk or all water but twocups of warm water while I’m popping themilk in if you if you don’t microwaveyou can do it in a saucepan a woman purewater you just want it like just bodytemperature you don’t want it real highyou don’t want it real cold it’s just soyou can make sure yeast with it I’m alsogoing to be using 1/4 cup of butter sothat’s like half stick and I melt it soI popped that in there to melt that aswell be adding one and a halftablespoons of yeastI buy my Eastern bulk in therefrigerator the one that I’m using therest of it I keep in the freezer ifyou’ve watched my other videos you knowthat I save all my butter wrappers touse to grease my pans with so at thispoint I take that baggie full of butterwrappers out of the refrigerator so andthat sits on the counter in my baggystarts getting warm and I can use it togrease the pan you’re going to let youryeast sit and froth in your warm waterflash milk for approximately two minutesdoing that I’ve put my 2/3 cup sugar andone and a half teaspoons of salt in abowl so I can pour that in there as soonas my timer goes off I’m it’s goingawesomesugar insult butter I want six cups offlour this is white bread mix it allstart withand the humor on the fence about gettingan egg sir I bought it for 30 yearsand my mother-in-law finally bought meone for Christmasand I wish I would have gone ahead andspent the money earlier because this hasbeen a life saver for me especially it’slike wrists and my hands especially inthe winter months when I’m in a lot ofpain and it really does a lot of thework for meI usually let it mix until it seems tobe forming a ball and pulling away fromthe side yeah I’m going to transfer itthough into a bowl[Music]with towel clean toweland then I’m going to go make two lobesin the pan they’re rising this recipemakes too low so now I’ve got two mixesor four loaves that are rising and thenI’m going to do the other one real quickyou let those want to get those sixslopes in the pans I’ll let those risefor an hour and then we’ll punch it downdivide it and let them rise for anotherhour so let me get those done I havethis will be six loaves and it is allgoing to I’m going to let it rise forabout an hour I should double in size inabout an hour and we’ll I’ll takewhichever one looks like it’s risen themost you know start those two when it’sdouble in size you want to divide itinto two loaves I’m going to put it inthe greased loaf pans and then I’m gonnalet it double for another hour we’llstart the cookinglooks like they’ve just about doubled insize and it’s been a little bit over anhour so let’s take off the looks itlooks they’re in different sized bowlsso they’re gonna look a little bitdifferent but this one’s definitely thecopius so I’m going to split each one ofthese into two I only have two pansright now I’m four pans the one I’m justgonna split in two bowls and put in thetwo separate bowls again and let themrise and for another hour and then wewill start cooking themyouI put them in there huh turd greasedbaking loaf pans here these four andthese two I don’t have pants for sothey’re gonna have to rise when theother ones come out these are siliconeso these pop out really easy when I getthese out then I’ll put those any Idon’t like bake to Lopes at one time sosome of these rise will be rising for alittle bit longer than the other ones soI’m just going to cover these with cleandish towels again and I’m gonna let themsit for another hour and then I’m goingto start by baking these first becausethey’re in my silicone pans so I can popthem out this can cool while these arecooking and then all the time these aredone I can take these out becausethey’ll have cooled down then I can putthese two that I’ve just made into ballsand put in back in the pan I can putthat in there let’s cover them up andlet them rise for another hour the keyto making good bread is to put a shallowpan of water in the oven this way thisbread is ready to go in and we’re goingto bake it for 40 minutes I will make atint loose sort of tint out of tinfoilhere and slice it over the top I don’tseal it and I just leave it so itdoesn’t get too Brown then about thelast five minutes I pull that off andlet let it brown up if it need to andthe first two are out of the oven andsmells so goodso I’m trying not to eat them beforethen I’m cool put them in the freezerI always put five in the freezer andkeep one out for us to use but it’sawful awful tempting not to dive rightinto it this has been Angie forCanterbury trail farm and I’ll make sureto put the recipe in the description boxand thank you for joining us today[Music]