Thank you! Great tips!!

THANK YOU!!!

Excellent! One remark: you say quite rightly that you must be careful with the flour used for dusting, as adding flour that way can result in the bread being too dry. My way of dealing with this is, before starting to mix the dry ingredients, to keep aside a very little quantity of the flour called for in the recipe. Here the total is 500 g, so I'd keep about 50 g or so for sprinkling/dusting, adding it as I go along. By the time the dough is smooth and elastic the dusting is no longer necessary so if there's any "dusting flour" left (it would be a tiny amount) I just mix it in while kneading. So there's no "added" flour - the proportions stay as in the recipe. This seems to work and makes my kneading a little less messy.

Thank you, what a great tip (disregard the commenter below, if you spend the time to make a batch of hot cross buns a good result IS important). I always found my flour paste to either be too thick to pipe or too slack and so it would spread while baking. This provides a guideline for it to fit into.

90g Unsalted Butter 30 out of fridge 100g Golden Castor sugar Mix them together for 4 minutes (fluffy texture Add an egg to the mix and half a tea spoon of vanilla extract Blend again 200g plain flower Half tea spoon of baking and salt in the flower Add to the mix Mix until the dough is completely mixed in Form it together into a ball Put it in the fridge for 30-60 Loosen it up

Gosh, this is bread making the way my granny used to do it. But she did it properly and got good results. Home bread baking moved on from these methods thirty years ago. I think I used this sort of kneading about thirty-five years ago. Using time and occasional slap and folds to develop the gluten develops more flavour and it is so much less work. Direct kneading by hand is unlikely to get good gluten development, because most folk just don't do enough of it. Tip: standing the dough for 45 minutes after mixing will halve the amount of kneading required. It lets the flour hydrate and the gluten network begin to form before you start. You do not knead after bulk ferment! You should have developed your gluten by then. Please stop with the clingfilm - Think of the environment. A tea towel works quite well enough. The final loaf severely lacked volume. Chef, said without any nastiness, you cannot bake bread. I only write this so that folk go somewhere else to learn from someone who can bake bread.

Where do I buy the pan and liner?

Thanks

Thank you. Perfect and easy instructions ❤

Could seed and grain be added to this bread recipe and if so how much please?

This recipy on the website went down today, and this ( mixed with a teaspoon of malt powder and some seeds) is incredible bread. Glad this vid is up

❤

Wrong attachment is used. Only the paddle attachment (flat) beater is for creaming.

POV: Me watching this in school

Step 1: MIX Mix the flour, yeast, sugar and salt in a big bowl. Mix the water and oil together, then stir in with a cutlery knife. Step 2: KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer). Step 3: RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size. Step 4: SHAPE Knock back the dough by gently kneading just 5 times to get the air out. Shape into a long oval on an oiled baking sheet. Step 5: Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 400°F (fan 356°F, gas mark 6). Step 6: BAKE Bake for 30-35 minutes, until golden and when you tap the base of the loaf it sounds hollow. Cool on a wire rack.

POV I’m in skl watching this because my food tech teacher told me to 😂

What temperature for the oven please?

Thank you so much 🎉

Measurements?

I feel validation from this video LOL! We once were abroad and it was one of my friends birthday. We managed to get the cake but completely forgot to get a knife. We couldn't even ask for a knife from our hotel as it was late. I then saw that they gave us a mini sewing kit, I literally used the thread to cut us slices😂

Mmmm!!!!!

Bakers always made the hole in the middle with their elbow, didnt have time to mess about with spoons.

What was being poured at 0:12-0:13?

Beautiful! Would love the measure of ingredients.

how about white sugar

Thank you!

I never worry about yeast and salt not being together (touching), and it has never failed. It's common misconception that you have to put them away from each other.

How do you use the Tate and Lyle royal icing sugar that already has egg white powder in it?😊

I found some misleading info saying that I needed to cover the flour in cold butter which obviously makes no sense in terms of physics. This is excellent. It would be cool if a good portion of this video wasn't covered over by ads for other videos. No idea why that is happening on this vid.

How long do I bake it for and at what temperature? Can’t believe this was missed out I’m having to guess now…

My bread never seems to get that fresh bread smell. Anyone know why not?

I can hear the wood pigeons in the background at your 🏠 maybe they are saying can we have some please. This recipe is very good. I looked at other recipes and thought this one would be the fastest for me to make as I have limited mobility. Thankyou. I haven't got a bread machine but have used the recipe by hand.

Thank you for the tips! I tried the microwave hack,really worked! Thanks again! 😊

i like it😋🌈🍩

is so rainbow😊

The wholemeal bread I got from my local bakery is white on the inside, is it fake wholemeal?

I'm sorry, but you don't have a clue how tomake pizza dough. Bread flour? Sugar? Rolling pin? What an embarrassment you are.

Great advice!

So thats the knock test

Does this work for white sugar

Thank you 🙏

Absolute rubbish! What about the toasted sesame oil to give the crust that special flavour and look. You really don't know what you are talking about. You probably have never baked a loaf of bread in your life!

200g butter 200g sugar 200g flour (1/2 cup, 1/4 cup + 2 tsps 4 eggs 1 tsp vanilla (drop of milk if necessary)

The tone of voice and short sentences is so retro 50's Magnificent - You had me grinning all the way through and your lesson was perfect. Thanks 👍

How big is that icream scoop? 6cm or 5cm?

I like your method of shaping the bagels, they look very pretty. I hate a deformed looking bagel ❤💛💙💜🤎🖤💓💗💝💖

Thank you. Still trying to get my head around... ` No contact between yeast and salt. ` .................... but then mix all together,,so yeast comes into contact with the salt. ??

🐐

Literally I hate this step of baking because it takes forever and feels so uncomfortable

Haha, great tip - I love this!