My Pretend Cooking Show Episode 6 : 10 Grain Bread

good morning and welcome to my pretendcooking show today we’re making roastburnin bugs 10 grain bread now thisbread is amazing I made it for the firsttime on the weekend and oh my goodnessit was fantastic I’m going to make it agun now this bread it takes a little bitof time to get it going you do have tostart it the night before and thenfinish it the next day there’s a littlebit of some rest period stuff in thereso if you’re going to make it giveyourself some time which we all have ouryou know because we are expecting 14 andin our house so what better time thanthe present so let’s get going we’regonna take a trip back to last nightokay I’m just gonna get our breadstarted tonight it’s a little late okayslice 1:30 but we’re just gonna give ita tokenize with like fresh breadtomorrowhey so for this recipe we need 2/3 cupof flour and then so once you’ve gotyour flour in your mixing bowl hereyou’re gonna take a quarter teaspoon ofinstant yeast so I just got this redstar yeast from the grocery store beastis a hot commodity cuz everybody will berealfor now so quarter teaspoon of eSportsgonna sit back in there and then the 3/4cup of waterso we’re also just gonna put that inthere and then half a teaspoon of honey[Music]beat for a little bit theater mixer forabout five minutes you just want toaerate the starter okay okay after aboutfive minutes this is what it’s going tolook like you just want to get enoughair in there so it’s nice and fluffy andlight then we’re just gonna turn themixer off here okay so step two is weare gonna get our green mixture alltogether here now the recipe is a tengreen recipe but I can only find sixdrinks of six green is what it is so youdon’t have to go around collecting allthe different greens you just buy themthe pre-made recipe calls for half a cupplus 2 tablespoonsand this recipe very specific but I’mnot questioning it because I made it andit works so I just do as I’m told oneand a quarter teaspoon of salt and thenwe need our hot water so it called forhalf a cup of hot water – 1 tablespoonokay so we want our half a cup I don’tknow why buthere so then the waters will absorbthrough the cereal as it sits becauseboth of these mixtures are going to sitovernight in the fridge okay so nowwe’re going to go ahead with the nextstep so we are going to take our cup anda quarter of flour and we’re gonnasprinkle it on top of our starter andour pan here now the recipe calls forwheat glutenI definitely don’t have that but it’soptional so I am opting out of that sothen I’m just gonna take the flour andI’m gonna sprinkle it on topall righty and that’s it so looks likethis I’ll show you guys just like sookay and then we’re just gonna cover itwith saran wrap pop it in the fridgeovernight along with our cereal herecover that as welland then we’ll see in the morning okayso I just pulled our two bowls out ofthe fridge here from sitting overnightso we’re gonna get the surface okay sothis was rising all night and you cansee that along the sides here it startedto bubble up and that is a good signalright so now we’re here for aboutseven minutes okayokay so now that it’s been going forseven minutes it should be maybe that’swhat we want so now what we’re gonna dois you’re gonna cover it with a toweland let it rest for 20 minutes okay sonow that it’s been about 20 minuteswe’re gonna go ahead and we’re gonna addour cereal mixture here just like so andthen we’re gonna turn this on and let itgo for five minutes with the dough hookokay so now that it’s been about fiveminutes and our dough is all nice andmixed together you can see all thegreens are in there but we’re just gonnadogonna need it a few times here it’sreally working it all together worksurfaceokay so now that our dough is ready weare gonna put it into our greased Bowlhere it’s like so we’re gonna cover itwith saran wrap and a towel we’re gonnalet it rest in a warm place for about anhour and a half to two hours so okay sothis is after a first rise here whatwe’re gonna do one more time gonna restagain for another 45 minutes okay sothis is the dough after the second riseand now what we’re gonna do is we aregoing to start to form it into the shapethat we want right now okay so we aregoing to be making it into a torpedo lowso what we’re gonna do is we are gonnastretch our dough out into a nicerectangle shape you can use a rollingpin or you can just use your handswhatever you prefer I think I might grabmy rolling pin just for a little bithere I’m gonna take my rolling pin I’mjust gonna roll it out into a bit of arectangle shapeokay so I’ve gotten into a bit of arectangle shape this is just acomparison of it with my hand here soyou guys can judge the size that youwould like it to be okay so now whatwe’re gonna do is we’re gonna roll withshape[Music]close the ends hereonce you’ve got itinto your shape here so it’s about thesame length as the rolling pin from sideto side here oh just a tiny bit fatterthan the rolling pin not a whole lotokay so I’ve just gently laid just saranwrap on top of the bread and now we’regonna let it rise for an hour okay I’llsee you back in an hourokay so the bride’s isn’t rising for anhour so you can see it’s a lot thickernow than the Burlington than it wasbeforeokay so now what we’re gonna do isyou’re gonna slash into the bread here acouple times and finally it’s ready tobake okay so with your oven set to 400you’re gonna put that in there andyou’re gonna make sure there’s a secondshelf because you need to put some icein there Wowunderneath okay so some of you probablylike what’s the ice for the ice is tohelp keep the moisture in the oven toallow a nice crust form on the bread soyou’re gonna cook it for about 20minutes then you’re gonna rotate thebread in the oven and you’re gonna cookit for another 15 to 20 minutes moreuntil the bread reaches 207 degreesFahrenheit or 95 degrees Celsius and youcould test it with a thermometer okayokaythe bread is done we’re gonna let it sithere for about 10 20 minutes to cool offbefore we cut into it okay it’s alreadystill a little bit warmnice Brad crunchput some butter on there get up walkback to today’s episode of my protectcooking show making our 6 grain bread Ihope you guys enjoy[Music][Music]