Basic Bread - Oil-free, low fat, vegan

[@felixarsene9510]

Finally found real oil free bread making tutorial

[@LivingLambsVeganKitchen]

Glad you liked it, Felix! Thanks for watching! ❤

[@chriso9934]

Me tooo

[@asmeretmalu7998]

Bless you, my son can not eat bread baked with oil

[@raystaar]

I really appreciate your no-nonsense presentation style. You make everything seem imminently doable.

[@LivingLambsVeganKitchen]

Thanks again, Ray, for all your kind comments! The bread is so easy and so flexible, I hope you get to try it. Always let me know if you have any questions. Praise God through Christ Jesus that it is so easy to share with one another!

[@sally4102]

I have been making my own bread for about 10 years, and I make it in a very similar way, but I have to say that you made it look even more simple and do- able. I love your matter of fact delivery, I felt like I was a friend in the kitchen - a relief after all the glitsy, talky, watch me chop a thousand vegetable youTube videos.

[@LivingLambsVeganKitchen]

Hi, Sally! How nice of you! Praise God through Christ Jesus for kinds folks like you that get my day off to a really pleasant start! ❤✝❤

[@nedleymeyers4389]

Wow. You’re a talented kind lady and a believer. So happy to have found your recipe. God bless you too. He is our only hope.

[@LivingLambsVeganKitchen]

Amen, Nedley! He is our only hope, and He is Risen!! Many thanks for watching and for the kind words! God bless you, my Brother! ❤✝❤

[@BeaMuniz]

Thank you, thank you, thank you! You are a great teacher, so well explained! I will give your whole wheat recipe a try, oh I can't wait! ❤️

[@LivingLambsVeganKitchen]

Thank you for the compliment, Bea! I really hope you enjoy the bread. Let me know if you have any questions. Thank you so much for watching! ❤

[@TheKokila80]

Thank you! I am glad I found a healthy bread recipe here!

[@LivingLambsVeganKitchen]

Thank YOU for watching and taking the time to comment, Kokila! I hope you enjoy the bread! Praise God through Christ Jesus for easy ways like this to share with one another! ❤✝❤

[@cb1606]

I had tried someone else's no knead bread recipe and your recipe is absolutely perfect. The dough isn't sticky, it's a piece a cake to knead, not messy and I don't have to wait 8 to 12 hours to bake. Comes out perfect every time. Thank you so much.

[@LivingLambsVeganKitchen]

Yay, C B! I'm so glad it works for you and you enjoy it!!! And thank YOU so much for watching and taking the time to comment! Praise God through Christ Jesus for easy ways we can share with one another -- and for nice folks like you who take the time to comment with kind words!

[@ashleyashley9405]

love this!!!!!!!!!!!!!!

[@LivingLambsVeganKitchen]

I'm so happy to hear it, Ashley Ashley! Thanks so much for watching! Praise God through Christ Jesus for such wonderful and easy ways to share with one another!

[@ashleyashley9405]

@@LivingLambsVeganKitchen aww

[@LivingLambsVeganKitchen]

@@ashleyashley9405 May Our Lord bless you, as well, Ashley!

[@Elizerinc]

Great to see another video! Could you do another what I eat in a day video and give some history behind why you eat the way you do, for health reasons or whatever it may be? Thank you! Look forward to your videos.

[@LivingLambsVeganKitchen]

Thank you, Elizabeth! I will definitely add that to the list! I appreciate the suggestion!

[@marymcandrew7667]

Glad I found your channel! I like to knead my bread in the bowl too! I can't wait to try you recipe and maybe even the sourdough.

[@LivingLambsVeganKitchen]

Thank you, Mary -- both for the kind words and for watching!! I hope you enjoy the bread! ❤

[@MichaelToub]

Very helpful, thanks!

[@LivingLambsVeganKitchen]

You are so welcome, Michael! Thank YOU for watching! Praise God through Christ Jesus that we have such great ways to share with one another! 😀

[@marysusa6985]

Looking forward to making this healthy bread! Thank you for sharing.

[@LivingLambsVeganKitchen]

Thank you! You are so kind to say so! Thank you for watching! ❤

[@pamyoung1292]

Your videos are useful, short sweet and to the point. Thank you for that!

[@LivingLambsVeganKitchen]

Thank you so much, Pam, for watching and for your kind words!! Praise God through Christ Jesus for kind folks like you!

[@lillianbuchberger665]

Love the tip of freezing slices alternating for easy removal. Going to try sour dough, hope this works well as I have no luck with starter. Also, tried lentil flat bread, tasted good but did not puff up like yours but will try again. Glad that I stumbled into your channel

[@LivingLambsVeganKitchen]

Hi, Lillian! Thank you for watching and for the kind words!!! Sometimes the flatbread puffs and sometimes it doesn't -- it's sort of random and definitely doesn't matter one way or the other. I hope you enjoy the sourdough version of the bread! Praise God through Christ Jesus for great ways like this to share with one another!

[@Max23465789]

Hi Lillian a good way to get a sour dough starter is to use organic fruit ," apples , grape , etc." Just put them in some water with some flour and when the dough starts to bubble you're in business.

[@LivingLambsVeganKitchen]

@@Max23465789 Wow, Max, that's a great tip! Thank you! ❤

[@Max23465789]

@@LivingLambsVeganKitchen Happy to help I usually just go pull a fig off the tree or a grape from the arbor. Sometimes it takes more than one go but the natural yeast/bacteria is what's in sour dough starter.

[@LivingLambsVeganKitchen]

@@Max23465789 Do you now, Max? Can my husband and I come and live with you???????

[@jodieroberts7882]

Made a loaf today. It turned out fantastic! Thank you so much!

[@LivingLambsVeganKitchen]

I am only just seeing this now -- so sorry! I am so glad it worked out well for you! Thank you so much for watching, Jodie! Praise God for all His bounty and so many wonderful ways to prepare it!

[@FosterTheKitten]

best tutorial i’ve found! would applesauce work as a sweetener? i’ve used it in a pizza dough recipe so i think it would work here but i’m not much of a baker lol

[@LivingLambsVeganKitchen]

First, thank you so much for the compliment, Jade! I don't see any reason why it would not work. Bread is really flexible. I have used winter squash soup for the liquid, I have used vegetable broth for the liquid, I have used raisins and dates as sweetener, I have use honey and molasses as sweetener, I do not see any reason why you cannot use applesauce. Just know that it will also contribute some of the water, so you may find you need less water, or that you get a softer dough. Again, if it's soft, don't worry. The bread will still come out fine. You might just have to cook it a couple of minutes longer. Or you can need in more flour and make two loaves, or a big Loaf and a small loaf, or a loaf and some rolls, whatever. If you go that route, add another pinch of yeast, roughly proportionate to how much extra flour you add. Note that substitutions may affect your rise so some breads could be denser or fluffier, but if you are not too fussy about such things, you will probably enjoy all the variations! Thank you so much for watching! ❤

[@judyhoomalamalama]

thank u as I use no oil. Very helpful.

[@LivingLambsVeganKitchen]

I'm so glad, Judy!! Thanks so much for watching and taking the time to comment. Praise God through Christ Jesus for such easy ways to share with one another!

[@suzannegrandma1150]

Good tips. Thanks.

[@LivingLambsVeganKitchen]

My pleasure, Suzanne! Thanks so much for watching. Praise God through Christ Jesus for giving us such a simple staple to enjoy in so many ways!

[@laurasmith7421]

Thanks, your tips are very helpful.❤️

[@LivingLambsVeganKitchen]

My pleasure, Laura! Thanks for watching! Praise God through Christ Jesus for easy ways to share ideas with one another.

[@CC-re1pu]

So happy to see a new video from you, thank you for sharing this yummy, compliant bread!

[@LivingLambsVeganKitchen]

Thank you so much for watching!! ❤

[@michelleascento9832]

So glad to find this recipe for oil free bread...not sure how to convert 300 grams of water to cups.🤔.please help..God bless.💕👌🏾

[@LivingLambsVeganKitchen]

Hi, Michelle! It's about 1.25 c water, but you can adjust as needed. Please let me know if you have any other questions! For a lovely treat, add (right at the beginning) 1 c raisins, 1/2 t cinnamon, and 1/4 c sugar (regular, brown sugar, honey, whatever). Makes a wonderful cinnamon raisin bread!! Thanks so much for watching! May the God and Father of our Lord Jesus Christ bless you as well, my sister!

[@DVines-sz4nn]

Excellence! Ty! Going make it! ✨👌

[@LivingLambsVeganKitchen]

Hi, D! It's so easy and flexible. You can pinch a piece off and roll it flat (might need to add a little more flour to the piece) for a pan-cooked fresh tortilla. Or make a bun shape - even with filling - and put it on a piece of parchment, put that on a steamer, and steam it for 15 min or so (or in the Instant Pot) for a lovely dense steam bun. You can all kinds of stuff with it. Praise God through Jesus, as always, for the ease we have in prepping all of these wonderful foods!!

[@DVines-sz4nn]

Wonderful! Ty!

[@LivingLambsVeganKitchen]

My pleasure, D! Thank YOU so much for taking the time to watch! :)

[@danniegodfrey3622]

This looks great!! Thank you for sharing xx

[@LivingLambsVeganKitchen]

My pleasure, Dianne! Thank YOU for watching! Praise god through Jesus Christ for his great bounty of both foods and means of prep and enjoyment!

[@danniegodfrey3622]

@@LivingLambsVeganKitchen I've never made bread before but you make it look possible, I can't wait to try, I hope it comes out half as good as yours!! Bless you for sharing your talents with others. Xxx

[@LivingLambsVeganKitchen]

Oh, @@danniegodfrey3622 , it's not only possible, but it's easy, and forgiving, and flexible! I'm sure you'll have no trouble! I remember when I first started making bread -- it was so daunting! And then I realized that all the fuss was nothing. People couldn't have made bread for thousands of years in all kinds of different conditions if it was that fussy. So there you have it. Enjoy! May the God and Father of our Lord Jesus Christ richly bless you as well -- and your bread-making! Let me know if you have any questions, okay!

[@joanwright4921]

Hello! I noticed that you mentioned 350 degrees right at the end of your video. Would this be for a conventional oven? I currently have the bread in mine at 375. It rose beautifully. Just wanted to clarify the temp for my next attempt. Thank you for simple and healthy recipes. I really appreciate your videos!! God bless!

[@LivingLambsVeganKitchen]

Thank you, Joan, for watching and for the kind words! The oven temperature is pretty flexible, and I can't say that my oven is even calibrated correctly. So what I did say 350, feel free to try it anywhere up to 425. Bread has quite a wide range of baking temperatures. Praise God to Christ Jesus for platforms like this or we can share with one another! ❤

[@MaryDavidson911]

Can you think of a way to make homemade crackers that contain oil? Something along the lines of a saltine cracker, but really any cracker at all would do. Thx for this tutorial, it was great.

[@LivingLambsVeganKitchen]

Hi, Mary! Thanks so much for watching! Here is something I do. Take this bread recipe, but use a little more flour or a little less water for a stiffer dough you'll want to be able to knead on the counter that will hold its shape and not stick all over everything. After the first rise, punch it down and roll it flattish, like a pizza crust, about 1/2 thick. Cut it into strips, like bread sticks. Line a baking sheet with parchment paper, and put the strips on the paper about 1-1/2 inch apart. They need to be able to rise and bake and hopefully not touch each other. Bake them. It will only take about 10-12 minutes. When they cool, slice them into thin slices, about 1/8 inch. Put them in a pike and back in the oven at about 200-225 degrees for around 1/2 hour to an hour -- check them and scrumble them up now and again. It could take longer or shorter. You don't want them to brown much. What will happen is they will dry out and become crunchy. When they seem done, cut your oven off and crack the oven door and let them stay in there until it's cool. If they're super crunchy -- not at all gummy -- bag them up and they're done. If they're not, they need to go back in. You might want to start with a partial batch, or make some into bread and some into crackers (or just leave some as bread sticks). The hardest part is the thin slices, because it makes a lot! You can also season the dough -- I've used mustard and dill with caraway seeds, tomato paste with oregano-basil-garlic, etc. Let me know if you have any questions!!! Praise God through Christ Jesus for easy ways to sahre ideas with each other!

[@rubyelswick1294]

Always love it when you put up a new video. Thanks!

[@LivingLambsVeganKitchen]

How nice of you! Thank you! ❤

[@LesismoreFL]

Awesome recipe and instructions. I know this is dated, but do you know (approximately) how many calories per slice? Particularly the white loaf about the thickness you showed in the video, 1/2" maybe? Thank you VERY MUCH!

[@LivingLambsVeganKitchen]

Hi. Les! Thaks so much for watching and for the kind words! I'm going to estimate that I get about 20 slices from a loaf, maybe 22. But here's the important thing: 500 g (4 c.) of flour has about 1800 calories, so you can divide that by the number of slices YOU get from a loaf for the calories per slice. If there are 22 half-inch slices, that would be 1800/22=82 calories per slice, which is about average for bread. I hope that is helpful, and please feel free to ask any more questions! Praise God through Christ Jesus for great ways like this to share with one another! :❤✝❤

[@LesismoreFL]

@@LivingLambsVeganKitchen THANK YOU SO MUCH for doing the math. I thought to do that if you didn't reply. Your math makes perfect sense. 82 calories for wholesome, vegan bread is very good, and without all the junk. What an EASY recipe too! Thanks again. I'm going to try this out day-after-tomorrow (I have to get some yeast). I'll let you know. You are a blessing. Take care.

[@LivingLambsVeganKitchen]

@@LesismoreFL Anytime, Les! Let me know if you have any questions, and if nothing gets in the way of making it, let me know how it goes! God bless you! ❤️✝️❤️

[@LesismoreFL]

​@@LivingLambsVeganKitchen Hi Anna. I made the recipe EXACTLY as per your video. The consistency seemed just about right. It proofed perfectly! I also used a counter-top oven (the Gourmia brand, set to 375, and pre-heated). Because I don't have/couldn't find a silicone loaf pan, I used no-stick parchment paper (which worked perfectly; no stick). Here's the problem: I "paused" the oven after 15 mins, to turn the pan so it would brown evenly. I put it back in but forgot to press "start" again. So, it sat for 15 mins, in the oven, but not cooking. When I realized my mistake, I restarted the oven, UPPED the temp to 400, and went another 15 mins. When done, it looked BEAUTIFUL, and sounded hollow on tapping, etc. Perfect color. I let it cool. I cut with a serrated knife, but noticed it was, a bit "moist/gummy", and also very crusty (almost too hard). The taste was a bit bland. The final verdict. I need a little more salt. I need to cook it properly (MY BAD!), and try again. I still made a sandwich with it and it was pretty good, but too "crumbly" to get it as thin as desired. I would love to have a Vegan, old time Wonderbread sandwich consistency. Any suggestions? I'll try again. God Bless!

[@LivingLambsVeganKitchen]

@@LesismoreFL Hi, Les!!! Thanks for watching, trying, and all the great info!!! This bread does have a pretty firm crust, so that part came out "right," according to the recipe, and wasn't an artifact of the baking method. The higher the fat content in bread, the softer the crust, so if you want a nice soft crust, include some pseudo-butter or oil in the bread, and when you take it out of the oven, rub more on the crust. I would think that , in the dough, you could go with 1/4 cup and then increase or decrease based upon your results. Just put it in there with the water, etc. You can also "tent" the bread with foil that will help to keep it from browning as much, which will make it a bit softer. Let me know if you have any other questions!!! It is possible that mashed potato (or potato flakes) will make a softer inside, but it might make a denser bread.......not sure there...... Let me know if you try any of this and if it works! Praise God through Christ Jesus for ways like this to share with one another! ✝❤✝

[@dianalove6032]

HI, is the temp 350 or 375? You said both in the video. Sounds tasty!

[@LivingLambsVeganKitchen]

Hi, Diana!! Thanks for catching that! I tend toward 375 these days, but either will work! Thanks so much for watching! ❤

[@pixypeace5999]

thank you so much for your tutorial. i'm making this bread right now so that i don't have to go to the grocery store! :)). one question: does the dough need to rise in a warm environment? Thank you and God bless.

[@LivingLambsVeganKitchen]

Hi, Erin! Thank you so much for watching! The bread can rise in any environment. It will take a little bit longer if it's cooler and will rise faster if it's warmer. However if it rises in a cooler environment, and therefore slower, it will be ever slightly so much tastier! A slower rise makes it tastier. So either way has benefits! God bless you! Let me know if you have any more questions! ❤

[@pixypeace5999]

Thank you so much 😊

[@LivingLambsVeganKitchen]

@@pixypeace5999 My pleasure! I hope you love the bread! ❤

[@ericsegal8700]

Hi - great recipe. I’m trying to find a way to make my bread with no oil/fats. I don’t think you even added any sub for fat. So, I don’t have to use fat at all and the bread will be moist enough? Thanks!

[@LivingLambsVeganKitchen]

Hi, Eric! Thanks for watching! I generally don't use any fat in any bread that I make, so I'm not sure it's the fats that make the bread moist, so I think you are good to go!!!! Praise God through Christ Jesus for great ways to share with one another -- and for the simplicity of bread!!!!!! ❤✝❤

[@Teresa-ni7og]

Hi there! I have missed ur videos. Thanks for sharing ur bread recipe!

[@LivingLambsVeganKitchen]

My pleasure, Teresa! Thanks for watching, and thanks for the compliment!

[@nedleymeyers4389]

Great recipe. You said you cooked at 375 then right after you said 350. Which temp do you cook the bread for 27 min? 350 or 375? I did mine at 375 last night and it seemed to come out fine.

[@LivingLambsVeganKitchen]

Hi, Nedley! Thanks so much for watching and trying the recipe - I'm so glad it came out well! Re the two temperatures -- oh, goodness, I wish I hadn't done that!!! 375 is better. Generally, for bread, higher is better, but it is so flexible, you can do almost anything. You can also preheat to, like, 425, and then when you put the bread in, lower it to even 350, and that gives it that immediate "oomph" and then it cooks in the residual heat as it cools down to 350. Praise God through Christ Jesus for such an un-finicky staple!!! ❤✝❤

[@gayatrishivoham]

Thank you. Just made it using spelt flour. Came out perfectly. Takes little less water than the regular whole wheat flour. Question: I need a good serrated knife. Please any recommendations? Thank you again for the wonderful recipe. God bless!!

[@LivingLambsVeganKitchen]

Hi, GG! Thanks for watching! I'm so glad it worked well for you!! The serrated knife I have is an OXO bread knife that I picked up at the grocery store. It's pretty old and was about $15 at the time. Now the OXO bread knife (not the exact same one, of course) is about $29 on Amazon, but there's a Cuisinart for $13 on Amazon, so if I were in the market, I'd try it. If you search "OXO Bread Knife," both will come up. It's been great. Praise God through Christ Jesus for easy ways to share ideas with one another.

[@Lotuslaful]

Have you made gluten free bread with this recipe? Looks yummy!

[@LivingLambsVeganKitchen]

I have not. Tea -- I'm sorry -- I don't do any gluten-free baking. I'm sure there are some good GF recipes out there on YT, though!! Praise God through Christ Jesus for such a great way to share with one another!!! Thanks for watching! ❤❤❤

[@leonaowen9234]

What flours would you use to make this gluten free and would the process be the same. I love you videos. You explain well.

[@LivingLambsVeganKitchen]

Thank you for watching, Leona! I don't do any gluten-free baking, so I would not be able to answer this question. I'm so sorry. Best of luck to you! ❤

[@inspectahdeck2642]

at 5:10 do you let it sit without any kind of cover?

[@inspectahdeck2642]

also thank you for the grams, here in europe we don't have cups.

[@inspectahdeck2642]

btw for anyone watching, 1tsp yeast is about 3 grams.

[@LivingLambsVeganKitchen]

Hi, Inspectah! Yes, I leave it uncovered. If you have a similar bowl, you can invert it over it if you want, but I usually just leave it uncovered. Thanks so much for watching!! Praise God for bread and for the Bread of Life, His most holy Son, the Lord Jesus Christ!!!

[@LivingLambsVeganKitchen]

I used to bake and always baked in grams -- it's so much easier to just dump and weigh than fuss with messy scoops!!!

[@inspectahdeck2642]

@@LivingLambsVeganKitchen Alright thank you very much! My bread turned out great. I had to leave it for an hour in the oven, after 27 minutes it was still white! Turned out great still. Though the crust was pretty hard. Any ideas how to remedy this?

[@leonaowen9234]

What yeast do you use please.

[@LivingLambsVeganKitchen]

I use Fleischmann's yeast. I get the regular if I can, but if I can't I get the rapid rise. But if they have both, I get the cheaper one! Thanks again, Leona!

[@leonaowen9234]

Can you use spelt flour for this, thanks

[@LivingLambsVeganKitchen]

Hi, Leona! I would think so, since spelt is just a form of wheat -- it should work identically. Thanks! for watching!

[@jillpenny438]

Can you provide a link to the silicon bread pan you used? thank you!!

[@LivingLambsVeganKitchen]

Sure! Here's a link from Target (bit.ly/2PvglMB) and one from Amazon (amzn.to/2Vr2Z9w). Thanks for watching!!!

[@jillpenny438]

@@LivingLambsVeganKitchen Thank you very much!

[@michelleascento9832]

Well I have all ingrdients I need to make bread so I'm going to make it today..My daughter offered me a bread machine so I'm wondering if it can be made with one or not. Thanks💕

[@LivingLambsVeganKitchen]

Hi, Michelle! Thank you so much for watching! I would suspect this bread cannot be made with a bread machine. Bread machines are very particular, and you must follow instructions precisely. Fortunately, freehand bread is very easy and very forgiving, so you can make your bread either way depending upon your needs and your mood. Praise God through Jesus Christ for so many ways to prepare his so very generous bounty! ❤

[@RIODJENIRO1]

I'm allergic to wheat, have you ever tried Coconut and/or chickpea flour to make bread??? Thanks for sharing..

[@LivingLambsVeganKitchen]

So sorry -- I've never made a gluten-free bread. Check out the baked lentil flatbread also on the channel, though - it's awesome!!! :) Thanks so much for watching, and I'm sorry I can't help you re "real" gluten-free bread.

[@lollyashton8581]

Can you use a bread maker, also can I use maple syrup as the sweatner?

[@LivingLambsVeganKitchen]

Hi, Lolly!! Thanks so much for watching! Bread makers are pretty specific as to quantity, the order in which the ingredients are added, etc. (and I don't have one), so I'd follow any instructions from your bread maker and make this in a regular oven. And yes, you can definitely use maple syrup (yum!) as the sweetener, as much as you like, to taste. Praise God through Christ Jesus for His amazing and wonderful bounty of yummy foods!!!

[@jadenamber8378]

Can you make sourdough w/ whole wheat just like white by leaving in the fridge for a week or so?

[@LivingLambsVeganKitchen]

Yes! And it's delicious!!!! Both will smell very fermented, just FYI! Thanks for watching, Jaden! ❤

[@islawilliams9572]

HI do you have any oil free bread recipes for diabetes and ibs x

[@LivingLambsVeganKitchen]

Hi, Isle! I have a baked lentil flatbread which should fit the bill! Thanks for watching! Praise God through His Beloved Son, the Christ Jesus for easy ways like this to share with each other! ❤

[@sheliastreet4467]

As someone who's never made homemade bread can someone tell me what kind of flour you use for white bread.

[@LivingLambsVeganKitchen]

Hi, Sheila!! Thanks so much for watching! I use unbleached, all purpose white flour. Use a national brand (like Gold Medal, King Arthur, or Pillsbury) rather than a store brand. I've found it makes a difference in bread. Ditto whole wheat! One brand makes a "better for bread" line -- it might be Gold Medal -- you can use that, too. I hope you enjoy your homemade bread, and let me know if you have Amy questions! Praise God through Christ Jesus for great ways like this to share with one another! ❤

[@ShazWag]

May I ask what the mishap was? I don't want to make the same mistake. Thanks a lot ☺️

[@LivingLambsVeganKitchen]

Hi, S W! It wasn't that kind of a mishap. At the risk of grossing you out -- and I promise, this almost never happens, but it did on this extraordinarily rare occasion -- there was a hair in the dough. Yuk!! Praise God through Jesus Christ for His great love in providing fast and easy ways to make wonderful breads!

[@ShazWag]

@@LivingLambsVeganKitchen Haha.... Thanks for your honesty and quick reply. My bread's just proofing in the tin. All the best from Germany! 🍞☺️

[@LivingLambsVeganKitchen]

@@ShazWag and to you, as well! I hope you love the bread!! Let me know anytime if you have any other questions!

[@sjr7822]

300 g water (white flour); 360 g water (whole wheat flour) what is 300 g in American measurement, anyone? and 360g? thank you in advance

[@LivingLambsVeganKitchen]

1 c. water weighs about 240 g, so 300 g = about 1.25 c., and 360 g = about 1.5 c. I'll update the description! :) Thanks so much for watching and commenting, SJR! Praise God through Christ Jesus for such easy ways to share with one another!

[@sjr7822]

@@LivingLambsVeganKitchen Thank you for the education!

[@LivingLambsVeganKitchen]

@@sjr7822 My pleasure! Thanks for calling it to my attention. I should have had it there to begin with!

[@VittoriodiRaniari]

Can I use a whole 10g yeast sachet?

[@LivingLambsVeganKitchen]

A 10-gram yeast sachet has a little more than two teaspoons of yeast in it. I would think that two sachets would make three loaves of bread. I would use about two-thirds of the sachet and save the rest for your next loaf. In the alternative, you can make one and a half batches of dough to make a regular Loaf and a smaller loaf. You can leave the smaller Loaf in the refrigerator to become sourdough, or, you can need some sugar, cinnamon, and raisins into it and make a small freeform cinnamon bread. Or you can make a loaf of bread and some rolls. Rolls only take about 10 minutes to cook. I hope that is helpful! Thanks for watching, Valter! ❤

[@steffanytarlton1492]

So you let your bread rise twice?

[@LivingLambsVeganKitchen]

Hi, Steffany! Thanks so much for watching! Yes, bread typically rises twice. I think it's supposed to improve both texture and flavor. The first rise is the dough as a ball, and the 2d is the shaped dough. Please let me know if you have any more questions!! Praise God through Christ Jesus for platforms like this on which we can share with one another!

[@jillpenny438]

Do you think I could use white whole wheat flour to make this bread? If so how many cups of water should I use?

[@LivingLambsVeganKitchen]

Hi, Jill! You can absolutely make it with whole wheat bread! I make it that way all the time. Instead of using 300 grams of water, I use 360 grams of water when I make it with whole wheat flour. I'm not sure how many cups that works out as, but it is about 1/6 again the original amount. If that is hard to comprehend, let me know and I will measure 360 G of water and let you know how many cups it turns out to be. Thank you so much for watching! ❤

[@LivingLambsVeganKitchen]

Hi, Jill! I went ahead and measured the 360g of water. It comes to between 1 1/2 cups and 1 2/3 cups of water. So I would use a shy 1 2/3 cups of water. I hope that is helpful! ❤

[@jillpenny438]

@@LivingLambsVeganKitchen Thank you very much for your help! Looking forward to making this bread!

[@LivingLambsVeganKitchen]

@@jillpenny438 Anytime! I should also have put in the video -- but I forgot -- that if you make cinnamon-raising bread (whether white, whole wheat, or a mix), you need to add a bit more water to moisten the raisins (so they don't steak water that would normally go the bread itself. What I do is lightly moosh my raisins into a cup (however much I want to use), and then add water to only just cover them. Then I sort of pour that water into the the "normal" water in the bowl. I hope that makes sense!!!

[@elisonlau2076]

I wish you have a flour less Chef AJ approved recipe

[@LivingLambsVeganKitchen]

I have a playlist of Chef AJ recipes, but none are bread. AJ has some muffins and things, though, but I haven't made any of them. I'm sure you can find them around the internet! Just search Chef AJ muffins! Thanks so much for watching and taking the time to comment! Praise God through Christ Jesus for Chef AJ, her generous heart, and her wonderful recipes!

[@Syl839]

Why do you measure by grams instead of ounces? Just curious.

[@LivingLambsVeganKitchen]

Hi, Sylvan! I started out baking, and it's easier to be precise with grams, especially when dealing with percentages. Depending on what I'm making, I use ounces or grams. Thanks so much for watching! I hope if you try the bread that you enjoy it and its flexibility. Praise God through Jesus Christ for so many ways to enjoy His marvelous bounty!

[@brockey100]

Why do you use plastic.

[@LivingLambsVeganKitchen]

Hi, Bev! I don't buy plastic anymore, but I do have some "historic" plastic, and so I use it rather than throw it away. In this case, the dough is easier to "gather" in a plastic bowl. Also, when I am done with the bowl, I just let the remnants dry out, and then they're easy to rub off and throw away. If I was it directly, dough bits get all over my cloth and sponge. So I use a historic plastic bowl for my bread making. Thanks for watching, and please let me know if you have any more questions!!