A famous chef taught me this 💯 Very few people know this bread secret❗

A famous chef taught me this 💯 Few people know this secret of bread❗ Baking bread. Hello friends! Delicious recipe. Dill bread recipe. Delicious pastries. Delight your loved ones with fresh bread recipes! Simple recipes for rolls, white bread, fluffy rolls. We prepare homemade bread and fluffy rolls for ourselves and our loved ones. Baking bread with Maria. Let's cook with love! 🥰
🔔 SUBSCRIBE: kzbin.info/door/sdL....
❗ Turn on subtitles! They work for you!
How to bake homemade cakes:
400 grams of wheat flour.
Sift through a sieve.
This makes the dough very fluffy!
It will be very tasty!
1 tablespoon sugar.
1 teaspoon sugar.
6 grams of dry yeast.
Mix dry ingredients.
Make a hole.
210 ml warm water.
30 ml sunflower oil.
Dill.
Friends, help me expand my channel!
Leave a comment and like this video!
That will make me happy! Thanks!
Stir thoroughly.
From which country and city are you watching my channel?
Write me!
I would be very interested to find out!
Knead the dough with your hands.
Follow my movements!
It's very easy!
sunflower oil.
Cover the dough and let it rise in a warm place for 15-20 minutes.
The dough rose very well!
Look how porous it is!
Roll out the dough with your hands.
Roll out the dough into a layer with a rolling pin.
We wrap the layer into a roll.
We pinch the edges.
Wrap the dough again.
Repeat after me!
You can do it!
Place on a baking tray covered with baking paper.
Cover and let rise in a warm place for 15-20 minutes.
Milk.
sunflower oil.
Grease the dough.
Sprinkle with wheat flour.
We make cuts.
Bake at 180°C (350°F) for 20 minutes.
How nice!
Our dill bread is ready!
Excellent result!
Did you like my recipe? Write in the comments!
I will be very happy! I'm excited to hear what you think!
Delicious!
Bon appetit!
#Bread_baking_with_Maria #Recipes_From_Maria #Recipes #Bread

[@mariasuarez1323]

Y se puede saber quuen sera ese tal chef como lo dices "famoso"

[@cucinainfamiglia2018]

❤❤wow complimenti 😋 spettacolo puro mmmm 😋 saluti a tutti voi dall Italia 🇮🇹 ❤❤

[@victoriaaraneda5533]

Gracias por tan buena receta, saludos desde Chile

[@user-is9gt5zh1z]

Σας ακολουθώ από την Ελλάδα

[@irmalemos2406]

Felicitaciones x este tu receta. Muy. Exquisita ❤❤❤

[@user-qh9nf9fb8m]

Will certainly try your recipe. Jamaica.

[@lisabeal8615]

Pennsylvania USA

[@paquycorralespulido7623]

GRACIAS...CUÍDENSE 👋❤Desde Euskadi

[@GriceldaForte-mc5sp]

Me gustaría saber paso por paso se hace la masa asi

[@GriceldaForte-mc5sp]

De Panamá provincia de Colón

[@betycabion1139]

Saludos desde Chile, abrazos

[@sveva87]

Bellissima ricetta! Prendo il necessario e la faccio subito, non ho l' aneto. Adesso faccio il pane,mi è piaciuta molto l' idea di cuocere in padella. Scappo ...grazie mille 🥰😋😋🙏🌹

[@Kitchenlabofficial]

Thanks for sharing my sister and tasty food

[@stephanieashworth6317]

Looking forward to Baking this in Fuquay-Varina, North Carolina, USA!

[@REDCRANE1944]

Alabama, USA

[@inocenciacaballero3530]

👍👏👏😋 fantásticas recetas como siempre buenísimas 🙏💙🧡💜☘️💚💓😚😉😘💝🤗🤩☺️🌟✨🥰💛💕😄💖

[@arelismorales1157]

Great recipe. I will try to make it. Thank you. From Scotland

[@ramonarojas8837]

De Venezuela

[@Laura-nx8ev]

👍👍👍

[@dmwieg]

“Wheat flour” is too vague. Is it bread flour, all purpose flour, or whole wheat flour? They all come from wheat.

[@fedupwelsh7211]

Also plain flour. And that’s before we start on the flours used for baking. But seriously, I suppose it would be white wheat bread flour for this recipe what with the addition of yeast. And the instruction to prove the bread.

[@dmwieg]

@@fedupwelsh7211 So, . . ."Bread Flour", which has a higher protein content than "All-Purpose Flour", and a lower concentration than "Strong Flour".

[@karindickinson7993]

Let me say something. I am an experienced bread baker over 40 plus years. When I started long years ago, we used plain wheat flour ( we are not talking of RYE, DINKEL, WHOLEMEAL FLOUR, BARLEY etc. ) My bread always turned out nicely. Honestly I look into my larder and use the wheat flour which is available in my storage.

[@fedupwelsh7211]

@@dmwiegwell I’m writing from the U.K. and here bread flour and strong flour are both pretty much the same thing. A protein content of 12% or more. Ideal for bread making. I’m afraid I don’t know the protein content of all- purpose flour because it’s generally not available here. When we make pastry here we usually use plain flour which has a protein content of 10% or so. Hope that helps.

[@marialatkulik9052]

Romania!

[@dmwieg]

I suspect some of this disconnect between us is the difference in packaging and processing breads in the USA and Europe. Not your fault. Here in the USA, we have all kinds of specialty flours - Duram, Spelt, Rye, Pumpernickle, etc. But when it comes to WHEAT Flours, they are processed and packaged as (1) Bread Flour; (2) All Purpose Flour; (3) Cake Flour; (4) Pastry Flour; (5) Strong Flour; and (6) Strong Flour. Each is different, and has different protein levels (which is important in evaluating how much hydration is appropriate).

[@dianeamero3405]

Your written recipe, as it is (very disjointed), lists sugar twice. I think one is supposed to be salt?

[@stekey28]

According to the video and its subtitles, I guess it means both one tablespoon and one teaspoon sugar (but I am not sure haha). 😂 One teaspoon salt looks a little bit too much(?).

[@johannafriedt6362]

I looked at the container used for sugar & it would appear 1 tbsp & 1 tsp sugar was out of same container. I noticed no salt in that recipe.

[@fatimaismaili9131]

👍👏👌🇸🇪🇦🇱

[@user-zx2jb4sl2t]

На любом языке есть перевод субтитров кроме русского, не уже ли так трудно на русский перевести

[@rositcarangelova7007]

Само захар ли се слага? Сол не видях.

[@rositaschlederer1738]

Der Teelöffel ist Salz. Schreibfehler