Urban Farm and Kitchen

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@jessicas6904 14 күн бұрын

Can you save some for next year's growing season?

@native_roots 19 күн бұрын

Thank you for the clear directions! This looks delicious

@elba6811 Ай бұрын

His voice doesnt match his face

@KCvr6969 2 ай бұрын

Myn didn't puff but it was yummy

@lunalingo4461 2 ай бұрын

Giving me nostalgia bro Some khubz with some shawarma Especially plate shawarma loved all those spare khubz you got

@Sibrah04 2 ай бұрын

Can u make Nawaem نواعم it’s sweet fluffy Palestinian bread.

@Sibrah04 2 ай бұрын

Ya Allah i missed this Palestinian ka’ak😢

@everg14 2 ай бұрын

You need mint!!

@Greeneyescindyyy 3 ай бұрын

🤤🤤🤤🤤

@annyhunter2317 3 ай бұрын

I ruined their shape when I took them if my flouered surface for cooking…. They proofed up a lot more than they did in your video and when I touched them, the air came out. What did I do wrong?

@Barry-fu3jv 3 ай бұрын

Followed instructions exactly and after 12 hours the dough was so wet it was unworkable. Completely unworkable. I ended up binning it. It's the second no knead recipe like that and yours had less water and more flower. No idea why it should look so different to yours

@isabelrodriguez3654 4 ай бұрын

Thank you for this recipe, I don't always want to take out the dough mix attachment I really love recipes you can do with your hands

@MistressOnyaCox 5 ай бұрын

❤❤Is the whole thing edible can you eat the leaves not just the big bulb 💡

@MistressOnyaCox 5 ай бұрын

❤

@danielj1642 5 ай бұрын

beautiful jewish recipe.

@onaclover-coveredhill9618 5 ай бұрын

Why do I make my life harder when I can do it like this and not have tray after tray of tiny pizzas to deal with that need rolled out……. I mean minoushi or however it’s Anglicanized is good. But for fcks sake. It’s just easier sometimes to NOT do it the traditional way.

@CherrieMcKenzie 5 ай бұрын

I grew some this year and can't wait to cook it up in a few weeks once the bulbs are larger.

@the3rls491 5 ай бұрын

Thank you for the recipe. The best bread with baba ganoush!

@bitababyszes 6 ай бұрын

In your video you say the honey water bath is what distinguishes them from NY style bagels. Do you mean the addition of honey or the hot water bath itself? I thought all bagels had to be boiled before baking.

@urbanfarmandkitchen 6 ай бұрын

The honey

@bitababyszes 6 ай бұрын

I made these! Great recipe and video. They turned out very fat but super tasty. I couldn’t roll them thin because the floured table was too slippery. Do you oil your counter? I wish I could post a pic. They were perfect with salmon and cream cheese!

@urbanfarmandkitchen 6 ай бұрын

I try to use no flour at all or very little flour when rolling so the dough sticks a little to the counter as I roll.

@Soulful-dv2op 6 ай бұрын

I have to commend your work, AMAZING recipes 👏 your blog is full of wonders😊

@devincurrie4145 6 ай бұрын

Looks good!

@clarissa.A-mslm 6 ай бұрын

Thats looks delicious❤

@minniepearl14 6 ай бұрын

Slug control?

@gailalbers1430 6 ай бұрын

bunnies !😂❤❤❤

@ikhaatjullieallemaalpersoo5715 7 ай бұрын

How do i store the for a longer time?

@lba3521 6 ай бұрын

let me copy and paste related comment above "Great for dishes like musakhan, too! Taboon also freezes extremely well (like most breads), helps keep it fresh for a long time, so you can make a big batch, freeze it in airtight bags once it cools down, and eat it over a couple of weeks 😄 Needs only about 10-20 minutes to fully defrost"

@MP-nv9wi 7 ай бұрын

Just made it I had some problems but I managed thank you

@aqsamujtaba6286 8 ай бұрын

❤

@candace289 8 ай бұрын

Lovely I have all the ingredients going to make some right now Thank you

@urbanfarmandkitchen 8 ай бұрын

Hope you enjoy

@urbanfarmandkitchen 8 ай бұрын

urbanfarmandkitchen.com/no-knead-whole-wheat-bread-recipe/

@urbanfarmandkitchen 8 ай бұрын

Get the recipe here: urbanfarmandkitchen.com/no-knead-whole-wheat-bread-recipe/

@tessarichards3035 7 күн бұрын

Thank you

@ravakano 8 ай бұрын

Perfect

@nazo7723 8 ай бұрын

❤😮

@urbanfarmandkitchen 8 ай бұрын

Get the Recipe here: Fermented Lemons (Salt Preserved Lemons) - Urban Farm and Kitchen

@tregubescapism 8 ай бұрын

Tried today, realised that my yeast didn't survive, bought new yeast, tomorrow will try again. 🍞🥖Looks delicious.

@photonicpizza1466 8 ай бұрын

Great for dishes like musakhan, too! Taboon also freezes extremely well (like most breads), helps keep it fresh for a long time, so you can make a big batch, freeze it in airtight bags once it cools down, and eat it over a couple of weeks 😄 Needs only about 10-20 minutes to fully defrost.

@elizabethhyland5188 9 ай бұрын

I have eaten many Montreal bagels. I have used this recipe about ten times now but it onlly works for me with 4 cups of flour. I use King Arthur Bread flour. I am by lake Michigan so I'm not sure if that has anything to do with it. Our water is very hard here so I''m not sure if plays into it. I make a lot of different bread recipies. I'm no expert but if I want to have the dough look just like the video I have to only use 4 cups of flour. They turn out good and my husband cant get enough of them.

@urbanfarmandkitchen 9 ай бұрын

Thanks for the comment. It’s impossible for recipes to account for all variations (hard water, altitude, different types of flour available all over the world). I’m glad you found an adjustment that makes sense for you. I plan to re-test and expand the recipe blog post soon so I would recommend you consult the blog post and not the KZbin video only.