3 MINUTE BREAD RECIPE! No expensive pots, no kneading, no waiting, no shaping! Try it

[@lilacjay]

We made this bread it was delicious, ours was a tad too moist, so we popped it back in the oven for another 15 minutes and it was perfect! I recommend every one to try this super easy method, thank you so much for it. :) This will be a staple in my family from now, especially as its half brown and everyone love it. Thanks

[@FastEasyDelicious1]

I'm glad about that. You can try all the recipes. Greetings to the whole family.

[@catherinemackley]

If you dampen the parchment paper it takes the shape of the pan with more ease and less bounce back. Also adds the moisture to the bake. Looking forward to making this bread.

[@dianeyoung2914]

Instead of dampening it you can just screw it up into a ball and then open up again and it becomes much more flexible.

[@susie5254]

I HAD to try this and I'm so glad I did! It was easy and delicious. My dough wasn't quite as stiff as the one pictured in the video so I kept adding a bit more flour. Finally, I just put it in the pan even though it was still soft. I didn't have bread flour, perhaps that's why? I used mostly spelt with some rye, oat, and almond. The bread was WONDERFUL and I was so excited to know that it's possible to make bread w/o kneading, rising and waiting! I make challah bread every week and now I wonder if I was to add vinegar whether I wouldn't have to go through all that kneading and rising process. But it does have honey and eggs; maybe that makes a difference. I'm not going to risk it until I hear something conclusive. Thank you so much for this video!

[@FastEasyDelicious1]

I'm glad you liked the bread. Yes, vinegar can be added. Vinegar is added to both gluten-free and gluten-containing dough. Vinegar strengthens the structure of gluten-containing dough, making it more elastic and workable. This makes it easier to work with gluten-containing dough. It also gives a nice aroma. In gluten-containing dough, it makes the dough rise and keeps the bread fresh for a long time. Vinegar is added to dough with honey and eggs. It also makes a very delicious bread. Honey gives the bread softness, color and freshness. Egg holds the dough together. Vinegar makes the dough rise. You can use honey, egg and vinegar together. Thank you for this nice comment.

[@barbaraorth5862]

This was a very quick mix. The taste is delicious and the texture is very nice. I added a little extra flour because I was using part All Purpose and the dough was a bit sticky. It may have been that my yeast was a little past prime, but it didn't rise very much. I'll take that into account next time and let it sit for a few minutes before baking. I served it with soup and it was perfect. Thank you for this new method!

[@Speechless6458]

Es mucha levadura para esa cantidad de harina. Aprender las proporciones es importante, de lo contrario el pan tendrá mucho a sabor a levadura. Dejar reposar una masa de pan es importante para que la levadura se nutra de los azúcares de la harina y espire gases y alcohol, lo que hace que el pan se expanda, se eleve y adquiera textura y sabor agradables.

[@nurayayhan4512]

Bu tarifi dün gördüm hemen yaptım çok güzel oldu teşekkürler

[@michellewalters4484]

Love this and your background music too. Thank you.

[@FastEasyDelicious1]

Thank you

[@PaulaDTozer]

That looks GREAT! Can’t wait to try it!

[@mvlameiras]

Besides not having to knead the dough, there is no need to wait for it to rise... This saves time and effort! Congratulations on your remarkable work, greetings from Brazil and more success for the channel!

[@sandrafenix]

Pão de Massa sem fermentação é extremamente indigestão, nada saudável.

[@joanrobinson9193]

Try leaving the dough in a rough ball shape instead of pressing it into the pot and make just a small X cut in the center instead of random cuts all over. I think you’ll be pleasantly surprised.

[@EdelweisSusie]

Yes, that's what we've always done. Cutting it so many times, adding the seeds - then patting the seeds down so the cuts are obliterated serves absolutely no purpose.

[@virpikurki2224]

Nice! Must try this tomorrow.

[@FastEasyDelicious1]

You should definitely try it.

[@faye2592]

I love bread and this looks beautiful! I can't wait to make it and taste it!

[@FastEasyDelicious1]

You are so right, it is a really delicious bread. I recommend it.

[@stefania8715]

Wow! I'm going to try this, thank you!!!

[@valstarbrazil]

Wow, finaly a bread I can say I will make !!!

[@FastEasyDelicious1]

You are so right, it is really a very easy and delicious bread. You should definitely make it. Thank you for this nice comment.

[@maggiegoossens1894]

Me too, I’m 70 and I can’t knead anymore because of joint pain, so I will try this tomorrow.

[@mvlameiras]

@@maggiegoossens1894 , I have similar problems to yours... So, did you make the bread? Did you like the result? A hug and greetings from Brazil

[@maggiedaniels9562]

I watch many baking vids: the timing is about not doing the traditional mix, knead 15 mins, let rise 2 hrs, knead, second rise, shape , 3 rd rise, bake method. This is how I learned to bake bread.. These are newer methods that are faster. So the 3 minutes is reflecting that. Baking time and temps will always be the same.

[@GalinaLevitskiy]

Thanks the bread so easy to make and very tasty the best part no need a lot of time again thanka

[@johannafriedt6362]

I enjoy trying new recipes so I’ll be trying this recipe in near future looks wonderful. Thank you 😊

[@whyohwhy9679]

Thank you for sharing this quick and easy method. Just what I've been looking for! 😊

[@마리-r6p]

식초를 넣는군요!😮😮😮

[@pattiries]

This looks and sounds delish!

[@EdelweisSusie]

OMG!!! So why does every other baker tell us to prove bread two or three times when we can bake sensational bread like this? Very impressed.

[@albalercara7118]

Perché qui c'è molto lievito...

[@bollaildiko5248]

Idáig ez a legkönnyebb recept, pedig sokat keresgéltem már ! 👍❤️👍❤️🇭🇺🇭🇺🇭🇺🇭🇺 BUDAPEST

[@FastEasyDelicious1]

❤️❤️❤️❤️

[@mikedunn7795]

This recipe lives up to it's name. Most similar recipes involve multiple long periods of rising. This one is truly a 3 minute bread!

[@pgandhi5564]

Wow I’m s great fan of your channel! Super easy breads n this is a must try! Namaste! From India!🙏🏽❤

[@maxlutz3674]

nice video and clear instructions. From experience I know that this kind of bread does not last long. It´s often consumed before it had a chance to cool completely.

[@rosenarielohsl2382Forella]

Nun bin ich einigermassen sprachlos ! So einfach und gut ist mir noch kein Brot Rezept unter gekommen ! Wird sofort nach ga

[@FastEasyDelicious1]

Du hast vollkommen recht, es ist wirklich ein köstliches Brot. Probieren Sie es unbedingt aus. Vielen Dank für diesen netten Kommentar.

[@한사랑-v6p]

건강한 빵입니다. 저도 만들어 보겠습니다. 감사합니다.

[@moonfaeriemagick]

This looks delish 😋 definitely going to bake some 😊

[@Farzi1000]

Great recipe 🤩well done 🥰👍

[@simonesoares5497]

Vou tentar fazer parabéns top top top ❤

[@mariaadamopoulou8000]

Φανταστικό 💯💯💯💯💯 Μπράβο ❗ Χαιρετίσματα από την Ελλάδα 🇬🇷

[@FastEasyDelicious1]

Σας ευχαριστώ πολύ. Χαιρετισμούς στην Ελλάδα και από εμένα.

[@BreadMasteryy]

Your recipe it's very good tanks for sharing ❤

[@FastEasyDelicious1]

❤️😊❤️❤️

[@cathcolwell2197]

I’m gonna try - like that it includes whole wheat

[@zeenatmansoor9141]

Lovely bread. Very easy to do. Salaams from Pakistan Made the mistake of putting the lid on while baking so was slightly doughy Next time will not do that😊

[@BreadMasteryy]

Delicious bread 😋😋

[@FastEasyDelicious1]

❤️❤️❤️

[@miriamcricc]

I have making a lot of your bread recipes and I have never failed very very good recipes and easy to follow. With this recipe, do you have to let it rest to give it time to rise. Thank you for sharing your wonderful recipes. 🙏🏻🌹

[@FastEasyDelicious1]

No, there is no need to rest it. However, put it in a cold oven. It will rest as the oven heats up. Thank you very much for this kind comment. Enjoy it with your loved ones. 🙏🙏

[@cindyms.1237]

I can't wait to make this!

[@FastEasyDelicious1]

❤️❤️❤️❤️

[@TU22222]

Bravooo

[@elenaraps6612]

Looks absolutely delicious! Will try and make it. I bake my own bread all the time with overnight no kneading method!

[@suegruszka8280]

Yummy, looks amazing. 😊

[@daniellelaplace6455]

Thank you for that easy and quick recipe. I don't have steel pot the right size, do you think glass pot could do ? I'm affraid the bread would burn

[@rosalindacruz1490]

Amazing bread, 😊

[@summerbreezenight]

What's vinegar for? Does it help yeast?

[@oliviaglass3843]

To pretend that this is a “sourdough “ bread 😂. Not not impressed…..

[@CreateGoodFX]

This is amazing and so unconventional! To double the recipe for a larger loaf, can I just double all the ingredients and follow the directions as written?

[@rosamandarino6154]

Yes I do that all the time with bread recipes

[@melissamartin632]

what a great recipe! no waiting for it to rise or having to knead and it turned out beautifully I do have a question though I noticed you don't preheat the oven in a lot of your recipes How come?

[@giorgioditizio6293]

Troppo spugnoso per i miei gusti

[@FastEasyDelicious1]

Before placing the bread in the oven, I preheat the oven so that the bread can rise better.

[@chucky6367]

​@@FastEasyDelicious1In a other comment you replied Do Not preheat the oven 🤔

[@flatsville9343]

Please clarify. The video indicates NOT to pre-heat the oven. Is that correct for this recipe?

[@maggletooth]

I enjoyed making this bread because it was so easy (and the video so easy to follow). But it didn't end up working out for me that well perhaps because my oven takes sooooo long to reach temp. Had to bake an additional 30 minutes and still rather moist inside but it toasts nicely. Also not a fan of the flavor.... Might try the process again with a head start on preheat and some different flavoring

[@pearlpeter2350]

What a beauty ❤❤🎉

[@FastEasyDelicious1]

❤️❤️❤️

[@jimdirt9644]

Got to try this,10-4 on try this.and and a 42 two

[@didemylmaz7111]

Mükemmel olmuş 👌👏

[@FastEasyDelicious1]

Çok teşekkür ederim...

[@carmenfiammella9144]

Che delizia per il palato, sei bravissimo, ciao Dall'Italia

[@FastEasyDelicious1]

❤️❤️❤️

[@miselmilic839]

jeo sam pre 30 minuta, sad sam opet gladan :)

[@FastEasyDelicious1]

😁❤️❤️❤️

[@pelangi20111]

I would like to know if fruit vinegar is not in my area, what ingredients can be used as substitute?

[@michellewalters4484]

Can I use thinly sliced garlic instead of the sesame seeds for this?

[@蘇蘇進元]

謝謝分享

[@doghairdontcarelindaniel7531]

Can I just use all purpose flour instead???

[@SVlaschet]

O que é farinha de pão? farinha de trigo ou farinha de rosca?

[@FastEasyDelicious1]

Olá... Farinha para fazer pão: Valor da proteína pelo menos 11,5% - 13%, Valor de glúten pelo menos 28%, As farinhas com baixo teor de cinzas (máx. 14,5%) devem ser preferidas. A farinha tipo 550 proporciona uma textura de pão crocante.

[@danielabaroni4832]

Hello, I'm going to try it later..I only wanted to know if I can use something else instead of apple vinegar?...

[@murielledavid8850]

When you say dry yeast, is it instant yeast?

[@FastEasyDelicious1]

yes it is

[@murielledavid8850]

@@FastEasyDelicious1 Thank you

[@Lilacflower97]

I think he means "No." To your question. Instant yeast doesn't need to be activated in water before use, it can be added straight to the dry ingredients (before or after the salt, but not at the same time, as apparently salt can affect yeast..?) I think he used Active Dry Yeast in this video?

[@murielledavid8850]

@@FastEasyDelicious1 Thank you.

[@nicolewright5342]

Wow!!!

[@tinawong7825]

what does the vinegar do?

[@syldup9883]

J'essaie très vite et je vous fais un retour 😉

[@FastEasyDelicious1]

❤️❤️❤️❤️

[@ann2167]

Can you do this with sourdough bread too?

[@carmencandelario1724]

This bread looks so good, and I’m like, how can I make this bread, when I am so bad at knowing how to measure the ingredients are in grams, millimeters and/or ounces? Would it be possible for you to list all the ingredients in cups, teaspoons and tablespoons please, so I can try to copy and bake your bread. I so appreciate any help you can share with me. Many thanks ☺️

[@FastEasyDelicious1]

I understand you very well, I used cup and spoon measurements in many videos. There were so many problems that everyone's cup and spoon are different. That's why I used a scale as I always do. But I will buy ready-made measuring cups soon and end this discussion.

[@lorettaproctor9469]

One tablespoon isapprox one oz of flour. I have a measuring jug for water. It all works fine no need for too much precision😅

[@Lunapinot]

@@lorettaproctor9469 Ma non scherziamo ... Il pane, i biscotti devono essere precisi al grammo. Tanta farina, tanto lievito. Solo la torta di mele puoi farla a occhio!

[@dominiccavaiuolo1110]

Simply google for conversions, not rocket science

[@Lilacflower97]

I googled cup sizes for another recipe, and there were differing amounts based on UK or US

[@sveva87]

Grazie mille

[@FastEasyDelicious1]

È bello rivederti, Sveva. Grazie.

[@sveva87]

Sono felice anch'io di essere tornata...sei il migliore 🥇​@@FastEasyDelicious1

[@terryperri2916]

Can I use all bread flour? I never really have whole wheat flour in the house..

[@kathyverrelli5170]

I grind up my oats and make oat flour. I can't have wheat.

[@sassysandie2865]

Or rye.

[@heard3879]

Did it rise during baking?

[@barbaraorth5862]

My loaf did not rise much. It tasted delicious and did have some air holes starting so it was a nice texture, but... it was a bit flat. I had it with soup so it was perfect, but it would not be used for sandwiches because of the flatness.

[@ligiamariamunerarestrepo5540]

The recipe looks very easy to make, and I followed it step by step, but it didn’t turn out as shown. Please, no more decepción. Thank you.

[@FastEasyDelicious1]

I'm sorry it happened like this. All recipes are correct and complete. Please read the comments. Let's find a solution wherever you have problems.

[@sherri.]

Are all pots safe to go into the oven?

[@rosamandarino6154]

As long as they have no plastic handles on them

[@JoyfullWorld-gx7qq]

അടിപൊളി

[@FastEasyDelicious1]

😁❤️

[@patriziacanepa1890]

In Italia questo pane lo paghiamo euro7,80 al kilo .

[@meralmutlu3050]

BIÇAĞINI ne marka ❤

[@FastEasyDelicious1]

Pirge Gastro Ekmek Bıçağı Geniş Pro 30 cm

[@meralmutlu3050]

@@FastEasyDelicious1 çok keskin galiba tavsiye eder misiniz

[@FastEasyDelicious1]

@@meralmutlu3050 Kullanım alanı ve amacı onemli. Prof bıçaklar fazlasıyla keskin ve uzun ömürlü olur. Ev bacaklarına benzemez. Ben çok memnunum.

[@jozicagrilj9958]

👍

[@FastEasyDelicious1]

🙏🙏🙏

[@susesmart3630]

Geht das auch im Brotbackautomat?

[@FastEasyDelicious1]

Es tut mir leid, ich habe noch nie einen Brotbackautomaten benutzt. Aber wenn Sie möchten, probieren Sie es mit weniger Teig. Ich würde mich freuen, wenn Du das Ergebnis mit uns teilst. Danke schön.

[@susesmart3630]

@@FastEasyDelicious1 ich probiere es. Ich suche immer Rezepte für den Brotbackautomat... Wieviel wiegt der fertige Teig, bevor er in den Ofen geht? Ich frage, weil ich eventuell das ganze anpassen muss...🤔

[@susesmart3630]

@@FastEasyDelicious1 Teige mit ca 700 gramm braucht man nicht umzurechnen... Sie passen eigentlich in jeden Automat 🤔😊

[@FastEasyDelicious1]

@@susesmart3630 Der Teig wiegt zwischen 650 und 700 Gramm. Aber ich habe keinen Brotbackautomaten. Es gibt eine Teigknetmaschine, aber da nicht jeder sie hat, verwende ich sie im Video nicht.

[@susesmart3630]

@@FastEasyDelicious1 der Automat hat 2 Backstufen für unterschiedliches Gewicht, aber keine Waage.... Eine Teigknetmaschine ist integriert... Vielleicht nehme ich die Zutaten einfach doppelt und Teile den Teig durch 3... Oder ein Brot und Brötchen....😊😊😊😊 Das Brot sieht so lecker aus

[@김희자-k5q]

👍👍👍

[@FastEasyDelicious1]

❤️❤️❤️❤️

[@polynesie12]

Bonjour, il n’y a pas de temps de pause ?

[@patbout37]

Il n’y a de temps de pause, il l’a mis directement au four

[@FastEasyDelicious1]

Il n'y a pas d'attente.

[@FastEasyDelicious1]

C'est vrai, mettez-le immédiatement au four. Aucune fermentation. Cependant, le four doit être froid. Ne préchauffez donc pas le four.

[@FastEasyDelicious1]

C'est vrai, mettez-le immédiatement au four. Aucune fermentation. Cependant, le four doit être froid. Ne préchauffez donc pas le four.

[@ChantalelovesK9]

C’est inclus dans le 3 minutes que ça prendra pour faire le pain😂😂😂😂😂

[@rebeccajames858]

I don’t get the fuss it did take 3mins to make ?

[@海燕论坛-n6i]

能看到这样有趣有料的视频很开心,博主的用心良苦实在让人敬佩!欢迎来海燕论坛交流!

[@FastEasyDelicious1]

👍👍👍

[@Knitti46]

Ich backe so ein Brot mit viel weniger Hefe und mit Übernachtgare.

[@Bitta8fl]

Und nicht in vier Minuten 😂😂

[@LuziaInair-ox8iq]

Não põe p crescer?!

[@maureendoyle-rz2if]

Not as pictured showed! The whole wheat flour makes the bread dark in color. It was very dense & not a crusty top. I'm an avid bread baker & was very disappointed!!

[@FastEasyDelicious1]

I'm sorry that the bread didn't turn out the way you wanted. But there must be a deficiency somewhere. All the recipes on the channel are correct and complete. Read the comments. Now these are not important, what is important is to make good bread. If you wish, let's do it again step by step to find the mistake.

[@nazlmmutfak5602]

👏👏👏👏👏🙏👌👌👌🇹🇷

[@FastEasyDelicious1]

🙏🙏🙏👍👍👍

[@dancingmoth7517]

Is that really 2 tablespoons (30 ml) cider vinegar? I used your quantities and instructions, but rather than coming together as a dough, it was like a cake batter, and created quite a wet crumb which tastes too much of vinegar.

[@FastEasyDelicious1]

Each flour has a different water absorption capacity. Did you use bread flour? If you used another flour and the dough is like cake dough, add a little more flour. After the bread is baked, there is no smell or taste left from the vinegar.

[@FastEasyDelicious1]

Flour to be used for bread: Protein value at least 11.5% - 13%, Gluten value at least 28%, Flours with low ash content (max. 14.5%) should be preferred. Type 550 flour provides a crispy bread texture.

[@serapcalgan903]

Maya çok fazla

[@brunhildherz1493]

realy in tree minutes when the bread baking ???? in the oven 😂😂😂

[@gertrudnieland1770]

3 Minuten 😂

[@ChantalelovesK9]

I know!!’ These peoples are desperate for viewers they to lie🤦🏼‍♀️

[@freddenker9537]

Oh ,beim heiligen Spagettimonster ,das Brot sieht viel besser aus als mein Frau ..und auch noch aussen knusprich und innen soft aber das mit den 3 Minuten .das koennte auch von Trump stamen ..einfach mal ne 0 vergessen...

[@Abderrahim-z1l]

Pas de levage c’est bizarre je ne crois pas

[@jimdavidson3345]

Why not be honest about how long it takes to prepare this bread? What else is not to be trusted? 👎🏻👎🏻

[@ChantalelovesK9]

I know these people are pathetic they have to lie to get viewers🤦🏼‍♀️

[@claudiocla2836]

14 gr di lievito x 500 gr di farina mi sembra assurdo

[@kevinu.k.7042]

Just cos' I'm passing... It's a fairly poor bread with a tight crumb. Why on earth did you put all that flour on the dough at 2:00 That is the last thing you want. Use as little raw flour as you can, it changes the hydration and ruins the crumb. You must do some coil folds or kneading. This no-knead fashion going around KZbin is getting daft. The original no-knead recipe had two periods of coil folding. That is essential to stretch out the coiled gluten proteins into gas trapping sheets. You must shape the dough if you want a decent loaf. Shaping, again, develops the breads crumb. Look, I can see you are ba beginner, but please, do yourself a favour and read one half decent bread book. You cannot learn off KZbin as there are too many people who can't bake bread pretending to be experts, or total beginners who don't say that is what they are. And finally, flavour comes from long fermentation, like a beer flavour is fermented in. Good baking to you. There is no malice here.

[@FastEasyDelicious1]

Thank you for this beautiful guidance and criticism. Of course, I would like to benefit from your experienced and seasoned master. In the page description, I said that I am not a master, just making bread is a hobby and I want to share what I know. Of course, this hobby needs to be developed. Because making bread is an art. And I always say that when you cook, the ingredients in your hand feel your hand. Food made with love is always more delicious. Thank you for sharing what you know.

[@kevinu.k.7042]

@@FastEasyDelicious1 Thank you. I am not a seasoned master, just someone who took the trouble to learn properly. What you know, at the moment, that you presume to share, is simply terrible bread making. (Said with no malice). In case you thought it possible, you will find it very hard to learn from KZbin. So many KZbinrs copy each other and bad method and understanding becomes established as fact. It is great that you make food with love, but without good method too you will be serving bad bread to those you love. I really do wish you well. It is worth learning properly. Then you will bake bread with joy and share with love, as I do.

[@taffyjones281]

The bread looks lovely. 👍 However, I'll not be looking at any more posts from someone who thinks it's acceptable to unsubscribe someone because of a negative comment.

[@FastEasyDelicious1]

All recipes are correct. However, since each flour is different, the recipe may be different. The protein value of bread flour is between 11-13. The protein value of all-purpose flours bought from the market is between 7-10. However, those who know differently say that they make wonderful breads. Please do not believe anyone, including me, try it yourself. You will agree with me in the end anyway :)))

[@stephenguppy7882]

@@FastEasyDelicious1 So arrogant.

[@FastEasyDelicious1]

@@stephenguppy7882 It saddens me that you think that way. I explain it to everyone as much as I can. In our time, there was repair. There was no letting go easily.

[@Dina52328]

@@FastEasyDelicious1 Don't pay attention to the negative comments. I did not think you were arrogant. You were just explaining about the bread flours. One cannot please all people all the time. Thank you for the video. Greetings from West Texas 🌞🌵🌻

[@FastEasyDelicious1]

@@Dina52328 Thank you very much. At first, I could reply to everyone. However, as the channel grew, the number of comments increased a lot, so I can't reply as much as I did in the early days. But I definitely read. Then I opened a second channel. And I still reply as much as I can. Thank you for your understanding.

[@yagmuryakamoz1898]

Maya cok,mayanın havası alınmazsa ekmek kötü maya kokar.Görüntü guzel.tadı berbattır.

[@robjacobs5199]

What did you just do to the mixture? YOU KNEADED IT. Kneading means MIXING. Worst bread I have ever seen and I have been making bread for over 30 years.

[@356cayyolu]

This recipe would be advisable, but, this claim, '3 DAKİKALIK EKMEK' is a BIG LIE if the total preparation+ baking time is concerned ! Only baking takes 45-50 minutes as stated in this video ! Otherwise, this claim-statement HAS NO MEANING ! CLICK BAIT !

[@lillibachmann5833]

Это не хлеб, только испортили продукты Ужас 😢😢😢

[@cadence9055]

I didn’t time prep but baking was shy an hour. Either you don’t know how to read a clock or…

[@ChantalelovesK9]

I know right? Video itself is over 3 minutes 🤦🏼‍♀️

[@elenaraps6612]

But it tells you in the vidio to bake for 50-55 min. Just prep time is very quick!

[@ChantalelovesK9]

@@elenaraps6612 but the heather is a major lie!

[@sunbeam9222]

Did you guys actually think the 3 mins included baking the bread???

[@ChantalelovesK9]

@@sunbeam9222 has nothing to do with the backing I have made this recipe and the prep wasn’t 3 min. And I even prepared everything before starting. Does that answer your question?!? Maybe you didn’t make the recipe before typing your comment?!?

[@carmencandelario1724]

That’s a negative response for a newbie who’s trying to learn. You’re not making it easy with your sarcastic suggestion, so I will unsubscribe your post/channel 👎🏼😡

[@carmencandelario1724]

I appreciate you replying but it was a negative comment, so I will unsubscribe you 👎🏼

[@adeladavila-estelritz7315]

If I may ask, what happened? I want to know if I should subscribe to this channel. Thank you!

[@FastEasyDelicious1]

I haven't written anything negative to anyone until today. It may be a translation error. Thank you anyway. I'm sorry to see you go.

[@carmencandelario1724]

It wasn’t a translation error, your comment was just a pure negative one. Shame on you because if you want people to like and subscribe to your channel,, you need to stop ✋ and think 🤔 about your choice of words in your replies. Lesson hopefully learned

[@thatswhatisaid8908]

I had a look. It was not a negative comment at all. You are just a sook.

[@Doris-y5v]

Is not "written" written is with pen and psper. It is "post, comment, type, or submit".@FastEasyDelicious1

[@BarbelRuopp]

Brot in 3 Minuten fertig??? Darf auf dem Kanal nur gelogen werden?

[@RS-gl9ht]

Good heavens - this man didn’t say the bread would be ready to eat in three minutes, but that the recipe took three minutes to prepare!! You misunderstood, so don’t talk about lies!

[@ChantalelovesK9]

@@RS-gl9hthow about telling the truth?!! The title says it all. It’s totally pathetic to have to lie to get clicks.