Homemade Brown Bread ~ Universal Three Minute Bread Maker (1900)

[Music]hi welcome to my channel I Mimiwell I am to my grandkids anyway[Music][Music]I just started this channel I have comeover here this is my second channel myfirst channel is Julie keeper of my homeso feel free to go over there and checkout some of the videos that I have onthat channel I mainly do cleaning andorganizing this channel is specificallyfor all the other stuff that I do I loveto bake I love to cook and I like toshare our little tips and things from mykitchen and I hope that if this is stuffthat you enjoy you subscribe below andbe sure to give me a thumbs up if youlike the video because that really helpsme out so today let’s get started we aregoing to make some bread and I’m gonnashow you how I make bread I usually doit once a week I don’t always get itdone once a week but this is the methodthat I like to use okay this is my breadmachine I don’t know have you ever seenone of these before it’s a universalbread machine hopefully that’s notblurry my focus does not work well onthis camera so I apologize if it’sblurry this was created built whateveryou want to call it in 1904 and you knowhow the old saying goes don’t fix whatain’t broken wow this really works ithas the turned crank handle and it hasthe lid that can be taken off and youcan see on the inside there’s a doughhook and that crank will turn the doughhook whoopsit’s that neat the handle just moves thedough hook yeah this works so great forme and the bonus I mean I could alwaysuse my KitchenAid I do have one but thisone holds so much more I can do biggerbatches of bread and I love that solet’s get started okay so I have my restP hanging up this is my recipe you everseen one of these does it look familiarit’s actually a hanger that you wouldhold you would hang a pair of slacks onand I like to use it you can see thisfolds down and this loosens up you wouldactually put your pants flex in therethe wakes of them and hang them but Ilike to use it for my recipes and mostlymy bread recipe stays in here so thefirst thing that I want to add to mybread recipe is two cups of milk andpour that in then I’m going to add twocups of boiling water this recipe is forbrown bread I’m making brown bread and Ihave 3/4 of a cup of melted shorteningyou can use it any shortening you wantI use Crisco and three-quarters of a cupof molasses I love molasses and I lovebrown bread and if you don’t have one ofthese tools I love this tool it justkind of pushes everything in there and Ilove it works great ok I also want to doa couple of eggs I’m gonna scramblethose up before I put them in just tomake sure they get incorporated reallywell goes in there give it a little stirI just love this machine and for theyeast23 envelopes or what I usually do is Ibuy mine in bulk and I add 7 teaspoonsso I’m just going to put that in theliquidsix and seven that gives me exactly whatI need for this specific recipe I’m justgonna kind of stir that in a little bitand let that yeast get in there and nowyou really want to proof your yeastwhich means you just want it to sitthere five or ten minutes and make surethat it it kind of fluff up and thatjust tells you that your yeast is goodbut I do know that this yeast is good soI’m not going to bother proofing itright now I am going to go ahead and addmy flour and I want 10 cups of flourdepending on the weatherif it’s raining a little more moisturein the airthat’ll change what you want to use forflour I know I’m gonna use at least 10cups so I don’t mind putting it in allat once and what I’m also going to do isI’m going to add a tablespoon of salt Ilike to use pink Himalayan salt and Idon’t add this in my liquid with myyeast because I don’t want those two tocombine together when one hits the otherit’s not a good idea so I usually try toseparate them so the next thing I’mgoing to do is kind of stir that arounda little bit and I’m going to add somevital gluten you don’t need to add thisbut I do a good friend gave me this tipand I do it all the time nowit just gives your bread a little bitmore lift and I’m using regular flourI’m not using bread flour so in breadflour you have that gluten and regularflour you don’t have that extra glutenso I like to add it to this now I amjust going to crank thisthis is the part that my grandchildrenlove to do they absolutely love makingbread with me because they love turningthe crank and really I mean who wouldn’tlove doing it it’s just so much fun andyou get to look and see everything youknow spinning around and combining and Ijust I love itthe top of this canister has you knowthe instructions on how to operate thisand I think it’s so neat because it’lltell you you know turn it for threeminutes and then put the cover back onand it will raise in this pail as wellso I think that’s really neat I mean whoin the world would have thought this isjust such a neat idea and I will tellyou this it’s kind of moving becausethis is my bread board and I have thatattached and that is pulled away fromthe sides really well you can see hereI’m going to unhook this if I hold thisdown on here you can see the piece thatgoes into the bottom of the the pail andit holds it to my bread board I’m goingto move this over and get my boardflouredthis is a cloth that’s pretty wellstained from lots of youth that too wasa gift from a friendI’m going to get my bread out of herekind of well that comes right out itjust slides right out of there oh thisis great bread I can tell already nowlike flour underneath here I’m justgoing to knead this a few times thatjust activates the gluten it helpseverything work and if you have anyfrustrations this kind of helps withthose toothis is the part in bread making that Ialways enjoy my mother-in-law wasactually the one who taught me how tomake bread it was something that sheenjoyed doing and something that Ireally enjoy doing okay so I have thislovely ball here and I’m going to moveit into a greased bowl cover it with atowel and let it raceso I have my bread here I’m not raisingusually I have the wood cook stove goingand this is the perfect spot for itstates not overly warm but just nice andwarm they don’t keep the cook stovegoing to too hot another idea you couldalways put it in the oven put your bowlright in your oven just turn your lighton in your oven and leave the bowl inthere and it’ll raise nicely that’ll bejust the right temperature for it orwhat I like to do is I like to put mybowl on a heating pad I just set theheating pad on here because this iscast-iron so it retains the heat and themiddle bowl also retains the heat and Iput a cloth over it this was mymother-in-law’s bread cloth you can takethis and put it in warm water and justdrape that over and just that moistheats really good for it too but I don’talways do that a dry cloth works finefor me so I’m going to leave this herelet it raise and I’ve got another tip toshow you back in the pantry so you cansee here now I’m left with the mess ofall these dishes so rather than makehalf a dozen trips back to the sinkwhich I could put them all in here butif you don’t have a big container likethis to put them in what I like to do isgrab my dish pan I keep this handy forstuff like this whenever I’m working inhere in cooking and I just like to carryeverything into the kitchen this wayjust make them a lot easier a lot lesstripI can add these have got to go back intothe kitchen now all that in together andjust makes my life so much easierso just wanted to share that tip withyou okay so I’m back my bread hasdoubled a little bit more than doublelook at it doesn’t it look amazing Imean it’s just so smooth I’m going toput it out on a floured board oh my goshlook at it looks so goodand I’m actually going to knead it alittle bit but what I want to do my goalis to divide it into three because Ihave three loaf pans over here and Ialso have another dish for some rollsI’m gonna make three loaves of bread anda few rolls so what I’m gonna do is I’mgonna put this into kind of a loaf alittle bit this is how I did it the lasttime and I found it better than how Ihad been doing it before so I’m gonna dothis again I just want to divide it okayI’ve got these divided out and I’m goingto need one at a time start with thisone I just want to make sure that all ofthat gluten in the bread gets wellactivated if that helps it rise reallywellI got one loafit’s another loaf these loaves don’thave to be perfect you just need to fitinto the pan they’re gonna double size Ijust like to flatten it out kinda into asemi rectangular form and just roll ittuck the ends in and put it in my panokay so these are this last little bitsgoing to be my rolls not for how manythis is going to make but this is alittle bit smaller piece than what I wasmaking with the bread but that’s okayI don’t need a lot of roles that justwant to have a few on hand and this iswhat I’m putting my rolls in what I liketo do is just squeeze out a little bitof dough tuck it in and set it downleave out a little dough tuck it in andset it downand have a little space between thesebecause they are going to expandthere I’ve got them all in there and nowI’m going to take all of them and mybread and my rolls and set them out toraise my bread has raised as well as myrolls so I’m going to put them into a375 degree preheated oven and I’m gonnaset my timer for about 30 minutes therolls may not take as long as the breadso I’m just going to keep checking on itokay so while the bread is in the ovenI’m gonna sit down and put my foot up alittle bit I want to show you I havehere my bread maker and I was looking upsome information trying to findinformation about this because I’ve hadthis for a while I’ve probably had itfor about six years but I’ve only beenusing it for about a year um I just usedit for display for about five years justdisplayed it and never really I don’tknow I guess the thought never cameacross my mind to use it and you knowyou see an antique and it’s an antiqueand that’s where it ends I guess but afriend of mine told me that she useshers and I said reallyshe said she uses it all the time tomake her bread so I don’t know why youdon’t use it so I don’t know why eitherso I started using it but in my searchfor information I found this websiteit’s called the old foodie and it justtalks about food history and justdifferent things and they had a littlething on this bread maker so I want toread you a little bit on it here it saysthe universal 3-minute bread maker from1900 domestic homemakers and cooks arealways in search of ways to save timeand menin the kitchen and over the centuriesinventors have come up with a multitudeof devices some more practical thanothers to assist them to do so onDecember 11 1990 and Clarke of NewBritain Connecticut were granted apatent for a universal three-minutebread maker and they also published apamphlet to go with itit shows a woman dredging Li makingbread and she’s just kind of diving intoher bowl with a scowl on her face thatsays how to make bread but not in thisdisagreeable old-fashioned way saysunder the picture three minutes in thiseasy and pleasant way 20 to 30 minutesby the old book three minutes in thiseasy and pleasant way or twenty tothirty minutes in the old method thehands do not touch the dough which ismixed needed and thoroughly in threeminutes by this machine it’s kind ofneat and it shows a picture of themachine and I don’t know if you noticedor not but when I have this on mybreadboard there’s a clamp and those theclamp just goes inside there and itclamps down on my breadboard and holdsthis still that I could hook it to mycounter but my counter is not out enoughthe way it’s made the the apron part ofthe counter it’s kind of in the way whenI when I turn that clamp to attach it soI was putting on my breadboard and justpull my breadboard out a little bit toaccess that so it also says in here itsays you need not get your fingers allstuck up with dough or worry about breadmaking anymore the universal 3-minutebread maker is mixer meter and razor allcombined as a mixer and neater theaction is such that the moisture isthoroughly district distributed allowingevery particle of starch to expand andbecomedigestable the kneading is done in aperfect and scientific manner thoroughlyand evenly mixing all the ingredientsthat so that better and more wholesomebread is the result than in the old wayI don’t know as a brat raiser the doughafter kneading is left to rot to rise inthe pale which with its cover ispeculiarly adapted to this purpose whichI didn’t raise it in the pale I I don’tknow why I quit I suppose but I alwaysjust put it in a bowl so you can useyour own recipe it says here and alwaysto put your liquids in first this isabsolutely necessary and then put in theflour and says so as to turn the crankthree minutes this needs all the doughinto a compact ball put on the cover setthe machine in a warm place for bread torise and after raising run the knifearound the edge of the dough to separateit from the pail turn the crank a fewtimes till the dough forms the ballaround the leader then loosen thebinding lever of the crosspiece lift thedough out of the pail by taking off thecrosspiece and raise the whole thing outof the pail push the dough off thekneading rod cut up and put into yourbaking pan great directions now listento this I found this really really neatwhen I read this so this was patented in1900 so you gotta figure this is wayback when a barrel of flour makes 300loaves and it cost at the bakers fivecents per lowso that’s 15 dollarsif you’re buying it at the Baker’s abarrel of flour at that time it’s fourdollars and fifty centscan you imagine yeast and shortening adollar and fifty cents so your total formaking your own bread it’s six dollarsso you’re saving nine dollars every timeyou use out the full barrel of bread afull barrel of flour and you make yourown bread so I thought that was reallyreally neat so good homemade bread hasno equal and it is made perfectly inthree minutes by this simple machineI’ll link this little story of thiswebsite in my channel box down below ifyou want to read it yourself there’s alittle bit more to it and you can seethe pictures on the pamphlets as welland I will also leave you my recipe forthe bread and if you like it you can tryitand like I said this recipe makes fourloaves of bread I took the last one madea few rolled I’ve made a couple loavesof bread and just done the rest androlls however you want to do it and itfreezes really well so I hope you try itand if you’re not a bread maker this isa really great recipe to try you canyou KitchenAid mixer if you don’t have aKitchenAid mixer don’t worry you can geta big bowl and big wooden spoon and thatworks great too because that is actuallyhow I started out doing it and didn’talways have the KitchenAid so try yourhand at bread-making don’t beintimidated it’s really not that hardjust want to make sure your liquids arewarmed and I usually try to keep thembetween 100 and 110 degrees so no morethan that and your yeast will be perfectso that is it for todaythank you for joining me here at Mimi’sthank you[Music]