Bread Recipes

How To Make Loaf Bread | Foodie Nation



Ready your ovens because this week, Chef Jason will be teaching us how to make fresh, Loaf Bread:

Yield: 2 Loaves

INGREDIENTS

2 Cups of Water (Tepid)
¼ Cup Sugar
2 Tbsp of Yeast
2½ Tbsp of Oil
2 Tsp of Salt
4 Cups of Flour

1 Tbsp Butter for Pans
½ Cup Flour for Dusting & Rolling

METHOD

1. Preheat oven to 375 degrees Fahrenheit.
2. In a medium mixing bowl, add warm water, sugar and yeast. Stir to combine and let sit for 10 minutes to allow yeast to foam up and activate.
3. After this, add your salt and oil and mix. Start to mix in flour in four additions by hand and ensure it absorbs the yeast water mixture.
4. Turn dough onto a floured counter and start to knead using your hands by folding and pushing the dough to you and away from you until you have lost most of the stickiness of the dough (about 4 minutes).
5. Dough should be smooth after kneading.
6. Lightly oil the same flour bowl with some oil and place the dough inside and cover the bowl with plastic wrap. Place dough bowl in a warm area of kitchen for 30 minutes to rise until double or triple its size.
7. Meanwhile, butter two bread loaf pans and dust them lightly with flour.
8. Take your dough and punch down to deflate the additional air.
9. Dust your counter lightly with flour and portion dough into two pieces.
10. Roll each one out to about 10 inches x 5 inches in size. Then roll it up into a swish roll style and tuck the edges of the dough under the bottom to make it neat at the edge points.
11. Place loaf into the bread pan and repeat with the other loaf. Cover loaf pans with a tea towel and allow to rise for another 30 minutes.
12. After, place loaves into a 375 degree Fahrenheit oven for 25 minutes to bake.
13. When done, brush the top of the bread with melted butter to glaze it.
14. Remove from the loaf pan, let cool and serve by slicing.

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More How To’s: https://goo.gl/m8EdBY

Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu

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MUSIC CREDITS:

Beach Party – Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/…)
Source: http://incompetech.com/music/royalty-…
Artist: http://incompetech.com/

Original of the video here

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Video Transcription

the skill said that once you have it at
least you know you would never go hungry
yeah yeah uh flow in your house it could
make a bread hi everyone you’re watching
how to put in Asia ready or buns because
this week
chef Jason will be teaching us how to
make fresh look red so let’s get baking
first things first we need to add our
water to cool now I have some warm water
here not hot just gently you know coming
to the touch almost like what you would
be the baby with nice and warm okay and
we are going to add some sugar also sure
and then lastly the eastern side you
know – because when people are making
bread they were just put the sugar and
the yeast and everything into the flow
and mix it up together never any water
what we are working on it right now can
see on is what we call building a
startup okay so this is the wet
ingredients by putting the sugar and
water together there’s not in these
these feeds on the sugar right what you
call that activator nice and others what
creates a fermentation access to develop
a beautiful spongy bread soft great
crust permission the kind of bread we
want to eat this kind of bread we want
to if nothing is wrong with doing it the
other way or the traditional we just I’m
trying to showcase this week because
this is what like professional because
would use they call it a starter okay so
we mix it up together library out are we
leaving this for about ten minutes too
low they used to activate and develop
bubbles that fermentation process we’re
gonna check back on it okay now
immediately you see those beautiful in
the public side to break the surface
that means that your fermentation has
been successful that’s how your yeast is
activated carbon dioxide by that takes
place when it nice feeds on it so it’s
almost like when you make wine and you
get that nice blue into your mentation
it’s a similar starter science in our
bacon
well speaking is the scientific sadness
mm-hmm so we’re going in with vegetable
oil and cider this would have
conditionally flour provided the
elasticity later on and cap is some fat
insiders roots that is needed some salt
no chef I know you told me one time that
you can’t add yeast and salt at the same
time perhaps war kills the yeast you
don’t want to do
of course we try to keep them separate
from each other right just like my
ex-wife them apart keep them apart I’ll
mix it up together like that at this
point in time no we need to add our
flour so wet ingredients dry ingredients
okay go in I add a little bit of time
this incorporated with the flour sorry
the fork to bring it in to get on till
they get another step and then we got to
move one overriding it on to using all
the hands in a little while okay going
in again so we have this set of flour
right now and immediately it’s starting
to absorb and come together yeah I would
be lip getting they care on my fork
there you go
you know some good quality bread it’s
amazing and you hope soon I mean we’re
now usually mothers make this a cool one
they would make a fitted kids made
Christmastime back to school so she’s
being sanguinis I’m 2q Wanda maybe some
sliced cheese with some pepper sauce
amazing stuff chef I think a good look
Brad is something that everybody needs
to learn how to me exactly I mean it is
a definitely something that wants you
it’s a skill set that once you have it
at least you know you would never go
hungry yeah yeah uh flow in your house
it could make a bread you can eat
exactly exactly
can you get us out no I need you like
flow of trade chef so you’re gonna take
it pour it out like that
are we gonna start to add in the rest of
the flour into it
okay so put some flour on top like that
and the rest of it we do something
pretty stick together like so as you
could see what I’m doing here is just
stretching the dough Cassie mm-hmm and
this is how you develop the elasticity
needle I put in a buck and for just like
that okay right once you do that you
have a nice spring to your grip so the
price is back and you get that texture
I’m so important and in addition to that
and developing structure which is a
gluten with rice dress that is relative
ah right it’s only two
jeans and I’m using the heel of my hand
wrestling it in Toledo just like that
and I see you rotating as well correct
because I want to make sure that I
tackle both sides of the needle all
sides that you go rather what I mean all
this extra flour that you have here work
it into it also and sometimes it can use
your two palms later so you know looks
like a wake up you know they call me a
master Rico you know when it comes to do
I do play I know I know just finished up
my job even though I’m still working at
it
finish up after we work it what’s our
next step after we will get like that we
want to do this I believe about 3 to 4
minutes 4 minutes maximum right
sometimes uh you develop a great tool
like that you could go a little more
once you do that you want to put it back
into the boy there okay so we’ll have a
little bit of oil in every me put it
this idea yeah and it’s going to go in
there we’re gonna cover it with a
plastic wrap and I’ll owe it to a rice
all right you want to go proper forty to
forty-five minutes and that’s just right
that’s just arising and then we’re gonna
come back and cut it and dividers and
Nico vouilloz
right so take that just leave it light
up it’s not done yet put it inside here
mm-hmm pretty plastic wrap on it for me
are we gonna be trapping all those gases
inside yeah so what happens is that as
the fermentation increases its will
start to ride the gas swell and that’s
gonna help to develop any nice taste or
flavor indeed or when that fermentation
occurs this is very critical
do not skip it okay
so I think our door has been successful
in that rice it’s almost like tripled in
volume oh yeah more than double for sure
so that’s our food fermenting access of
the Eevee’s there we go so we want to
remove this now so all that carbon
dioxide no this is a very important
thing to do the flowering on right punch
down below to remove any of the excess
gases okay all right this is your it
just went back to normal size right
there we just a little bit of flour on
our counter it’s still alive yeah all
right at this point in time no what I
want to do just tell the more flow on
top of it mm-hmm we won’t have them take
our bench scraper right you want to
divide you do in half
so we’re gonna get two loops okay all
right so about that looks pretty much
like let’s put this one back inside you
that’s what you want to do and always
get about 10 and with all right five and
late so you just didn’t want to press it
on like that take our rolling pin plow
and it is to condition it I just want to
start to write this way now and don’t be
intimidated people think it needs to be
exactly exact and skills of dimensions
no don’t could be a friend just go with
it
do you become a lot do you make a lot of
kicks brownies never bread never break I
really always wanted to learn just that
kneading process many averaging of doing
breads writes I hear well this is what
issue is all about all right so we have
that there at this point in time no I
just take it now when I start to roll it
like this it’s almost like Swiss roll
vibes all right
we’re sticking underneath through a
little tightly we making these girls see
me mm-hmm
when we do that though I gently want to
press in the edges right just to bring
it in like that so we get a nice rounded
edge puppy
no they loop itself all right once you
do that you need to start to fix my tips
all right so I pinch the bottoms make
sure it’s sealed up properly you’ll see
me here right yep
so that it doesn’t unravel on you it’s
pretty decent right it does it’s no tink
this here rest up to slow fear and I’m
gonna do the next one while you recently
that tell us how you do that so
basically my granny was very insistent
about greasing can’t he actually getting
all the creases with your butter and all
the way around especially in these
corners on the bottom so that it doesn’t
stick any part right Chuck yeah that’s
good because it’s uh the dough tends to
stick sometimes on you when you’re doing
one not to happen and then you have to
dust of course I wanted to mention
something before we put these in right
what’s that when making these loops you
three before you were the top to put
things like parsley inside there Chuck
shot on Vinnie
it would cheese inside everyone it’s up
so you could give you a Brit character
so maybe you can make like a garlic
bread right so you saw t up some minced
garlic and mix it into a piece it’s good
to do before you rule that’s right add a
little bit of cheese inside there you
could put some jeera turn it into
whatever you know it was real glad you
like to get one coming from right so I
think I’ll pan is probably about that
steady well sure I don’t have anything
stuck in it exactly that’s good
so I take it I’m gonna take the first
one put it inside here like that which I
didn’t just ship it did he do
yeah just as we see here I do know it
will rise we need to actually let this
sit again for about 10 to 15 minutes
it’s what to rise again yeah immediately
when it rises we put it into 375 degree
oven and bake it about half an hour okay
so rise and big rise and eat so
we are from a cheese piece what you want
Weathermaker son which remain our girl
you know I just be doing all the cooking
I tell her be a great way up
I’ll give you but Sir I mean I have a
little butter here so let me just take a
slice we could have try it together nice
crust for Michel boy nice color look at
that soft texture typical white blue red
nice color and everything under beauty
about this bread is that it’s unique in
each sheep I mean however you I mean
freshly baked bread with some good
actually beat all right cannot beautiful
shine nice texture my granny will be
proud whether you want make it for
ground you know I’m worried about these
this try to give me all the box oh nice
and creamy
hey yes
nothing beats unclear at all to the of
nothing soft it’s like
melt-in-your-mouth soft is so good
that’s when to you guys feel free
if you need to do this recipe to put
spices inside of it to incorporate
cheese Parmesan cheese this reminds me
of my grandma Jo and she makes bread
crusts every Tuesday and Thursday still
tell us guys what are your favorite
brand and memories your call me and
bread memories it sparks joy and
families everywhere personally for me my
mom would make bread in this Mustang I
did not become yeah that’s great time
even when movie brings families together
there you go so I mean by all means feel
free to try the recipe let us know
comment below
there’s know how you make your bread
what you like to eat your bread wait
don’t forget to like this video
subscribe to the channel share the video
let us eat more bread until next time
everybody
bye bye
[Music]

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