Thats looks like a store bought professional loaf

I first found this video 5 years ago, and I've been making these for the holidays every year since! Soooo gooood! Thank you! Hope you start posting more of these again soon! God bless!

I grew up in Chicago eating polish rye and egg salad or polish rye and roast beef or.. polish rye and.... Anything.. and my Colorado friends have never tried it.. I have everything to make a few loads by tomorrow for them to experience it 😊 thank you a thousand times over for the simple recipe!!😊

Thanks for this video. Bread turned out great. How long should I let the bread cool before slicing it?

I'll making it ❤❤❤❤..I love that bread 😊

It’s the zebra shirt for me miss ❤🤧✨

Is there anything more British on KZbin? Doubt

We miss u so much! Please come back! Hope you're doing well. ❤❤❤

I’ve made this twice. First time exactly as the recipe. It was delicious and slightly sweet. The kind I buy at the store has a tang to it so next time I made it I used sourdough. It came out exactly like commercial pumpernickel. Both versions were excellent, just depends on your preference.

2024. Who can afford to pay hydro for a 6 hour loaf?

Hello, Titli! I dont know if you still read comments on these videos, but just in case I wanted you to know that I have been making your challah recipe for over ten years now. I am eternally grateful for your work on these videos and hope you are doing well 🤍

I’m just discovering you now Titli…. Love your recipes & your ability to teach and encourage me to try new recipes. My Portuguese cornbread is rising now… can’t wait till my Portuguese husband tries it!! I have read how you got so discouraged by the sick people who commented on your posts. I’m so sorry. Once again mean, rude ignorant people take away my enjoyment. This is why we can’t have nice things. Anyway just know I totally enjoy your recipes and your delightful accent, humour & passion for baking. Sending hugs, love& peace to you. ❤❤❤❤❤

Just discovered You today!!! I hope you’re well as I see you aren’t making videos for some time. I am going to make your Portuguese cornbread today… my favourite part of my Portuguese husbands family meals!!!!!! God bless you and all the people learning with me!❤❤❤

Voglio provare a farlo. Ci vogliono 50 gr di burro, giusto? Nelle altre ricette sul web per la stessa quantità di farina ne fanno mettere 150 gr. Vorrei una conferma prima di farlo. Grazie mille

Wow that was a nice cracker! I had to bake mine at 355F for 10-12 min. Because my first batch cooked fast on the edges

Thank you for sharing your braiding technique with us! Your voice is lovely, even familiar, and this video is incredibly well done. My grandpa was known for his potato bread, mouthwatering in both taste and appearance. I look forward to trying all variations and stunning my family with intricate breads, all while remembering Gramps. Thank you

Why do you keep saying "no sniggering"? What could possibly be dirty about crumpets?

Prečo nepoužívaš tmavú pohánkovú múku? Chlieb by sa nevydaril?

Is the flour strong bread flour?

Gonna have that one with my chicken jalfrazi. I’ll pretend it’s nann bread

Amazing bread recipe! Just tried it! Thank you so much. Greetings from Southampton!

2024, dough must be stickier

Can you freeeze after making rolls before baking?

These are the best, most informative videos I’ve seen

Very well done and very informative. Thank you.

Another way to mix the butter in with the dry ingredients is to use a tool called a pastry blender.

Lindos trançados.

I’m so grateful for your delightful, encouraging, and funny baking and cooking videos. Know that you are loved. ❤❤❤

I come back to this recipe every year, it's still my favorite!

Times when life was beautiful. I miss you titli

🙏🏻🌹🙏🏻

🙏🏻🌹🙏🏻

Schhhprechen Zi Deutch? Moyn Leebkhen ?

I ve been following you for a while and your recipes have always been successful. Thank you for always sharing with us. This recipe is so good and always perfect. God bless you.

Many of my bread recipes were a dud after reacting to Bob Mills bread mix. I don't tolerate xanthym gum, so glad you have an easy recipe with clear instructions. I'm looking forward to making this

I am going to have a bash at doing this bread, looks delicious!!!

I made the recipe yesterday! I am amazed! I can finally eat a slice of bread with Nutella without my tummy being stretched apart! I think I will do that recipe every week to have some bread to eat! Thank you so much! Like really! May the Lord Jesus bless you! The recipe is just amazing. I followed every steps and I didn't modify anything of the recipe! It worked amazingly!

I wish she showed the texture, it seems soft but she did not break the bread to see.. thanks for this recipe.

May Our Lord Jesus bless you for this recipe, Amen ❤

I always come back to your videos to refresh my braiding technique

So Irish potato bread, just rolled out thinner

I miss you. Lovely manner and calming voice. (You can be cheeky too, equally enjoyable)

I made this bread and followed the instructions to the letter. It came out exactly as in the video:"dark and mysterious". I bake it over water at 230C for 6 hours after keeping it in the warm place overnight. After that I put it back in the oven unwrapped for 15 minutes and let it cool. It tasted great, but it was wet inside. I put it back uncovered for 2 more hours at low temperature. It is still wet in the middle. Ant thoughts?

Thank you ❤

You’re a great teacher!

I would've wanted my gingerbread house to be colorful.

Watching this on 10/07/2024 its been uploaded long years ago but it's 10000% better

That all good, until I see the dirty under fingernails, and using the hands to on the mass. Thanks no, I would not eat that.

In 40 years of cooking this is the best bread I have ever made. The only tip I can give that I always use is to get your flour to a similar temperature to the yeast mixture and it speeds up the fermentation. 5 stars.

I made this yesterday, it came out perfectly, thank you.