Bread Recipes

Demonstration Speech – How to Bake Bread

Presented by Rachel Lynn Snyder

Original of the video here

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Video Transcription

all right thank you everybody for comingby the people waiting hombre all rightnow don’t you love this smell when youwalk into a bakery yeah but even betterwhen you walk into your own house itsmells like that you know I’m kitchensmells like one fresh bread that’s in myhouse when you make bread at home youcan make it healthier you can you knowcontrol the ingredients you put in ityou don’t have to put in preservativesto have a long shelf lifeand it can be more delicious becauseit’s warm and it’s fresh when it comesout and you can put any ingredients thatyou like like honey and dried fruit orspices and herbs so the three phases I’mgoing to talk about about making breadis preparing the dough and the yeastprocess letting the dough rise andmeeting the bread and finally baking thebread and its desired shape and size soI’ve been making bread for about fiveyears and through that time I’ve made alot of mistakes and that’s the best wayto learn isn’t making mistakes thehardest part about getting bread perfectis getting the dough to rise the 11 teamin the bread makes it get light andfluffy so that can be baking soda orbaking powder in my case I use I useDenise in this recipe and without itit’s just flat bread or like a communityso that’s the bikini to this recipe soI’ll be showing you special techniquesand conditions how to make your breadcome out as as best as you possibly canso we’ll search the ingredients here inthis picture you’ll see that we haveyeast in a package which I preferbecause then it doesn’t get stale likein a jar and then we have hot water it’sgot to be around 110 degrees so hotenough where it feels like hot tub butnot so hot they can’t stand it that youknow some kind of sugar I’m using honeyin this recipe you need salt and you canhave any combination of flour I havethree cups of whole wheat flour andthree cups of all purpose unbleachedflour and then two together theseingredients are going to make a chemicalreaction emporia rights and his FineCooking article yeast crush crucial roleand bread baking that the yeast enzymeseat the sugar or they break it down intocarbon dioxide and ethyl alcohol and thecarbon dioxide bubbles of air raise ituplucky so you got to be careful becauseit is a chemical experience you gottamake everything happen right you got tomake sure your house is warm you don’twant to have any moving air in yourhouse and your fans on and you got towatch the time so you don’t let theyeast go too long and over exhaustitself so the first instructions you’regoing to put your hot water and you twopackages of these together and have yourfirst fourth cup like honey you’re gonnamix up together with five cups of flourso in my case I do the three week threecups of wheat flour two cups of whiteflour mix it into this sticky wetmixture I like to call it an Easterparty Oh[Music]and then you’re gonna mix it togetherand let it stick and the ball and it’sgoing to double in size and then afterits doubled you’re going to add in thesalt you’re going to measure itcarefully because if you don’t do if yousay instead of this tablespoon of saltand all we do a teaspoon the middle ofmistakes like that can make a bigdifferenceeven though things like the flour amountis going to change you survive you canfit so you add the coconut oil the saltand you’re going to add the last fourthcup of honey mix it all together andit’s hard to see with this claritypicture but the wetness is going to godown it’s not going to be as sticky yougoand fold it into the flour and you wantto be careful not to add too much flouryou can’t really overwork it and touchit too much but if you add too muchflour it’s gonna be too hard it’s notgood not gonna get fluffy then after youhave it in its fall to the increasedbowl you’re gonna cover it and put it ina warm oven not hot you should be ableto touch the rack and hold it there ifit’s too hot then you’re going to startmaking the rightand then it’s gonna rise and you can seeit’s almost coming out of the bowl hereso it will almost double again at thispoint you’re gonna want to punch it downbut contrary to the sound you’re notgoing to be hard and aggressive with ityou just want to press it downredistribute the yeasts basically soakintouching the sugar and start it´sprocess again and you want to shape itat this one so you’re going to cut thisbig chunk into the pieces you want thisrecipe you usually does about two largelobes or how I like to do is do a littlesmaller half for large both in thebigger half I’ll cut it into 12 piecesfor you want to be careful to make themeven obviously because if they’redifferent sizes they’re gonna cook itdifferent times and have inconsistentbread now at this time you put them inhere and they invert inverse theirportions they’re gonna rise for aboutanother hour during this time you wantthem rising outside of the oven becausewe need to preheat the oven once theoven is hot your dough is at its desiredheight and it’s ready to go in you don’twant to wait too long at this pointbecause if you do the yeast will run outof sugar to eat andit’ll get too heavy involved and itcan’t rise again after this point soit’s very important get it in them atthe right time and the temperature willalways stay 350 degrees no matter whatmaterial you’re using you just want awere the time that you cook it dependingon the size so my blade involved heretakes about 30 minutes where’s thesmaller muffins I take not at 21 anotherthing you can do is in the last twominutes of baking you can cover the topboth of them with either your coconutoil or your butter whatever kind of fatyou’re using and that will deepen thecolor of the crustnow after thin baking you want to removeit and let it cool for at least 10minutes inside of its own dish and thenyou can take it out and if you’re makinga loaf you want to let it cool another10 minutes before slicing or if it’s ina muffin pan you’re ready to eat it butsoon as you take it out so theessentials for all kinds of raisingleavened bread is basically always flourwater and least the commercial yeastproduction dates back all the way toancient Egypt around 300 BC and that’scommercial production at ease so thatmeans people been using these for evenway longer than that and over the pasttwenty three hundred years you know theprocess has remained basically the sameyou put everything together you let itrise in your cooking and so basicallyafter 23 years the results comes fromRoman though in October 2019 and a briefhistory of bread I’m from The HistoryChannel that commercial yeast productionhas dated back[Music][Applause]

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