Brits Try To Make [Cinnamon Raisin Bread] in 2024

[@Mrhandfriends]

Brits Try To Make Cinnamon Raisin Bread from Scratch! Mrs. H Makes from Scratch - Baby H Helps and Mr. H Joins for the Taste Test Hey everyone! Welcome back to Mr H and Friends, your go-to channel for family fun, food adventures, and lots of laughs. In today's video, we're diving into a classic baking challenge: making Cinnamon Raisin Bread from scratch! This warm, fragrant loaf is a favorite in many households, and we're excited to bring a bit of its delicious magic into our kitchen. Mrs. H Takes the Lead: Mrs. H is our star baker today! She's rolling up her sleeves and tackling this sweet, spiced bread with all the love and care that goes into homemade baking. From mixing the dough to letting it rise, to adding those juicy raisins and a sprinkle of cinnamon, Mrs. H shows you every step of the way. If you're looking to learn how to bake your own bread at home, her tips and tricks will make the process easy and enjoyable. Baby H Lends a Hand: What's a family baking session without a little help from the youngest member? Baby H is in the kitchen too, offering a mix of curiosity and cuteness. Watch as Baby H helps (and occasionally hinders!) the baking process. There's nothing like seeing the joy and wonder of baking through the eyes of a child, and Baby H definitely brings an extra sprinkle of fun to our baking adventure. Mr. H's Taste Test: After all the hard work, it's time for the best part: the taste test! Mr. H joins in to give his honest review of our homemade Cinnamon Raisin Bread. Will it pass the Mr. H taste test? You'll have to watch to find out! Expect genuine reactions, a few laughs, and maybe even some surprises. What You'll Learn: How to make Cinnamon Raisin Bread from scratch The importance of letting your dough rise Tips for incorporating raisins and cinnamon evenly throughout the bread Fun ways to involve your little ones in baking And much more! Ingredients You'll Need: Flour Yeast Sugar Milk Butter Eggs Cinnamon Raisins Salt Don't worry if you're new to baking or if your previous attempts haven't turned out as expected. Mrs. H’s step-by-step guide will walk you through the entire process, making it approachable for bakers of all skill levels. Plus, it's a great activity to do with your family, creating lasting memories and delicious treats. Don't Forget to Subscribe! If you enjoyed this video and want to see more family-friendly content, be sure to hit that subscribe button and ring the bell so you never miss an update. We love sharing our family adventures with you and can't wait to bring you more fun and delicious videos. Like, Comment, and Share! Did you try making the Cinnamon Raisin Bread along with us? Let us know how it turned out in the comments below! And if you have any tips or variations, we’d love to hear them. Don’t forget to give this video a thumbs up if you liked it and share it with your friends and family who might enjoy a baking challenge. Thank you for joining us on this baking adventure. We hope you enjoy watching as much as we enjoyed making it. Stay tuned for more fun and tasty episodes from Mr H and Friends! Happy Baking! Don't Forget to Subscribe! If you enjoyed this video and want to see more family-friendly content, be sure to hit that subscribe button and ring the bell so you never miss an update. We love sharing our family adventures with you and can't wait to bring you more fun and delicious videos. Like, Comment, and Share! Did you try making the Cinnamon Raisin Bread along with us? Let us know how it turned out in the comments below! And if you have any tips or variations, we’d love to hear them. Don’t forget to give this video a thumbs up if you liked it and share it with your friends and family who might enjoy a baking challenge. Thank you for joining us on this baking adventure. We hope you enjoy watching as much as we enjoyed making it. Stay tuned for more fun and tasty episodes from Mr H and Friends! Happy Baking! #CinnamonRaisinBread #BakingFromScratch #FamilyBaking #MrHAndFriends #HomeBaking #FamilyFun #BakingWithKids #TasteTest We try our very best to give you the best H experience, we are not cooks, we just love food and the US. if that sounds good then please Subscribe (It's absolutely free) and you will be massively supporting us in what we love and do Thank you ! 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[@balancedactguy]

The Bread needs a Nice Sugar Glaze Topping!

[@marc3guys]

You Did A Fantastic Job! Well Done! 🎉🎉🎉🎉🎉

[@JohnLeePettimoreIII]

Kitchen-Aid is just like buying any other tool for a workshop or home use. *_"Buy once, cry once."_* (better than buying cheap models many times over the years.)

[@connief5154]

I am by no means an expert on making bread but I have made quite a few loaves and I will tell you what I noticed. 1) Add the sugar to your yeast and warm water. The sugar activates the yeast and you will for sure recognize the froth. (Salt is added later with flour and other ingredients) 2) When you knead the dough use a heal (end closest to your wrist) of your hand and not your fingers as much. The more you knead the dough the less sticky it will become and it should form a nice ball to put back in the bowl to rise. 3) After the first rise in the bowl, take your fist and punch the dough right in the middle of the bowl. Take out any anger you can come up with to hit that dough-lol. That lets the air out of dough and helps to avoid the air pockets. If the recipe calls to roll out the dough, then yes use your rolling pin, that too helps to remove the air pockets. 4) And lastly when I make my bread I remove it from the pan immediately and put it on a cooling rack then I paint melted butter on the top as much as it will absorb. The butter keeps the crust from being so hard if you are making sandwich bread. Cutting the bread while it is still warm lets the moisture out and dries out the bread, unless you intend to eat the whole loaf at the cutting.

[@rickeylucero3955]

Now take that bread and make French toast with it... Yummy!!

[@GarryCollins-ec8yo]

That's the best.

[@mrbill8542]

YES !!!

[@Do0msday]

I was going to recommend this, too. And with a little powdered sugar on top to boot. Mmm mmm.

[@dylnfstr]

That would be a perfect use for this

[@ChirumboloFilm]

This right here! Yes!

[@ChirumboloFilm]

I avoided getting a Kitchen Aid stand mixer for decades because of its price, but I finally decided to get one a few years ago. It made my baking so much easier and better from day one. In fact, the amount of baking I do has increased a lot since then. Don’t be like me, wasting years and years because of a few dollars, but rather run out and get a Kitchen Aid today. You’ll be glad that you did.

[@poyznelf]

You are doing such a good job raising a daughter who eats so many different foods but also likes to be involved in the making part. Hope she always enjoys cooking

[@FUBAR1986]

Will that be a second generation cooking show?🎉😂❤

[@raven3moon]

A hidden problem in baking, that a lot of people run into, is that they don't realize that sugar feeds yeast and salt kills it. So, a good way to ensure your dough rises is to add the sugar directly into the yeast first (which you did) and to add the salt to the flour, so that the yeast gets some time to bloom before the salt gets added last with the flour.

[@johnblackhead2384]

I’ve been making my own bread and rolls for 10 years. Don’t worry too much about the low temperature with the yeast. If the temp is too high you’ll kill the yeast. If the yeast is good you’ll know in a few minutes by the froth.

[@Katoconn1]

Soak the raisins and a half a cup of water for about 3 hours then drain them then put them in your raisin bread dough,It keeps the bread a little bit more moist and it taste really good.

[@karlsmith2570]

5:19 As far as kneading your dough in bowl and keeping it from slipping, try putting a dampened teatowel under your bowl, it'll help keep the bowl from migrating on you

[@karlsmith2570]

3:48 "I Know That Kitchen-Ade Mixers Are Supposed To Be Quite Good, But They're Also Really Pricey" Quite true, Mrs. H, they are pricey, but they're definitely well worth the price. Especially since you also get additional attachments for making homemade sausages, grinding your own ground beef, and even making your own homemade pasta

[@olpossum]

I waited for a sale (and a few years) and got a KitchenAid. It is a wonderful addition and I second the attachment makes it worth it. It is a multi-tool useful thing if you have the room. I've really appreciated the quality.

[@mescko]

@@olpossum I got an older Kitchen-Aid for free some years ago (in proper 70's avocado green) and the accessories are all metal instead of plastic. I love the whisk for making whipped cream and egg custard for my port trifle which is pretty damn good if I do say so myself.

[@ThomasOwenM]

A Kitchen Aid is fantastic but is expensive. For you you might try a Bosch mixer, also an excellent mixer but will probably be more inexpensive in Europe. As for the bread Flour, Sugar, yeast, water and a pinch of salt is all you need. I personally add oil and scalded milk to make me ne softer. But you need to kneed the living heck out of it.

[@rosameryrojas-delcerro1059]

@@mescko My dad got his moms.. Like from the late 70s, early 80's or something, but she had to be diagnosed with Alzheimers and in a care home before she would let him have it.

[@johnhelwig8745]

I have my Aunt's Kitchenaid stand Mixer. It is over 75 years old and still works. So I recommend one so it can be passed down to Elana. BTW Kitchenaid is owned by Whirlpool, and its headquarters is less than 20 miles from me in St Joseph, Michigan.

[@Seanriver316]

Baking is a whole different planet.

[@terryburgdorf5448]

I really enjoy watching you and Mr. H's videos, but to me, baby H steals the show. I think she's adorable! You two are doing a wonderful job raising her!

[@jonjohns65]

Ohh! You could use a "bench scraper" -- a tool I use when baking. It's basically a flat metal rectangle with a handle used to scrape dough, lift ingredients, cut dough, etc. they also make plastic scrapers for bowls with curved edges! Paul Hollywood would complain about your "crumb" and your proofing, but he has a bread stick up his bum 😂 -- the best thing about dry bread is, that it makes AMAZING French toast!! I also have a measuring tool, a ruler, metal (so it can be sanitized) around for when I have to cut something into Thirds, or when I'm rolling out biscuits 😉 BLY!

[@sierrasierrahomepad]

TRY WARM WITH APPLE BUTTER 🤤🤤🤤🤤🤤

[@usmc24thmeu36]

I doubt that they get apple butter in the UK.

[@mescko]

@@usmc24thmeu36 It's not hard to make, just like making applesauce, you just cook it down more.

[@LuckyArceus]

Or even better: trader joe's pumpkin butter. 🥰🥰🥰

[@Tee1471]

@@mescko Hahaha good timing I have a batch in my slow cooker right now. I used Granny Smith, Gala and Crab apples from my tree. Will process it tomorrow when it's done.

[@rickflores2171]

Mrs.H and Baby H, are cooking from scratch again! Mom and daughter put a smile on my face when they are in the kitchen together. I envy Mr.H, he gets to taste these creations . Thank you for another great video H family. We Bloody Love You from Texas! ❤❤❤

[@m.c.1933]

The kitchen aid mixers are pricey but well worth it. About 6 years ago, I saved up and bought their commercial quality mixer. I baked a lot at the time, especially double batches of breads and cookies and other stiff doughs . You will not be disappointed. Well worth every penny. Back then, I paid around $600.00 for mine. They have the regular home use models that will work for breads and pretty much anything else you might need it for. They are less expensive, and my aunt has had hers for at least 18 to 20 years and used it almost daily. I chose the larger one because it suited my needs . Look at their different models and decide what will work best for your needs. I also like the kitchen aid because you can buy different attachments like a meat grinder and ice cream maker . Your bread turned out beautifully, and Little Miss did a great job with the cinnamon sugar. God bless.

[@recoil53]

The Artisan and more expensive models have metal gears. The less expensive models have plastic gears a couple decades ago, which can handle occasional bread dough, but not daily for very long.

[@manxkin]

To proof your yeast. Be sure the water is at the right temperature, add the yeast and add a pinch of sugar to “feed” the yeast. Stir. When the yeast gets foamy you know your yeast is working. Ready to go. Well at least that’s how I do it. Works everything time. Also, find yourself a bench knife/scraper to help with rolling the dough. You did great! They look wonderful. Yes, smear that with some butter! Any leftovers, make French toast or bread pudding.

[@iroc87z]

I know the kitchenaid is more expensive, but I can tell you that it will last a lifetime and you could pass it down to Elana, they are built that well, and the amount of extras you can buy for the kitchenaid is something to consider too. Also, 1 other point is that the kitchenaid has been around for a very long time and most likely won't be going anywhere anytime soon. so parts and any new extras will be available for a long time.

[@Deadcntr]

I always cut the butter into the flour. Then mix the wet ingredients into the dry. I think the air pockets in your bread is because the dough is a bit wet. The moisture evaporates and makes a steam pocket. The humidity can affect the amount of moisture in your dough.

[@mbourque]

Cutting cold butter makes it flakier and warm butter makes it more connected and less flaky.

[@marciastein5767]

17:48 you're a wonderful family, we love you

[@elsk8tefan]

You need a serrated bread knife.

[@wendypederson243]

Great job and toasting it and adding butter and sprinkle more cinnamon and sugar makes it even more tasty. :) yummy!

[@TBirum1]

Seems like you could use this recipe for more than just bread. 1. Muffins 2. Cinnamon Raisin Sweet Rolls (Make a Sugar Glaze) 3. Cinnamon Raisin French Toast 4. Cinnamon Raisin Cupcakes I know that some of these items might require a “Tweak” of the recipe, but at its core you can have a versatile recipe for all things cinnamon raisin.

[@MadamMaru-gm5ff]

you could see bubbles on top of the loaves before you baked them. Pop any visible bubbles with a toothpick. I like cinnamon raisin bread toasted with butter and cream cheese.

[@mrbill8542]

Toasted with butter is the way to go !!!

[@bobpat56]

Instead of pouring melted butter on the warm loaves, I just rub the tops with the stick of butter. It melts as you go and is easier to be sure it's applied evenly.

[@ianjohnson9620]

That looks like it would be amazing for french toast.

[@jstrie275]

I love my kitchen aid and the attachments I've purchased it's 22 years old now

[@tinahairston6383]

Kitchen-Aid all the way for the stand mixer. If the yeast isn't foamy after 5 min then it's dead and you have to try again. Elana's got the right idea with that cinnamon/sugar shake...load it up, lol. I think maybe scoring the top before you bake it might help with the butter soak. The big hole that you had in the one loaf means that you trapped in air while you were rolling it. That air then expanded while cooking so...hole. I would suggest the next time you try it, cut the dough into thirds before you shake on the cinnamon/sugar and roll it so you can have more control, rolling out the dough from the opposite side of the table and/or rolling the dough out so the long side is on the long side of the table might solve the issue as well. Well done, Mrs. H!!

[@mikeneely6190]

scoring also helps with cooking by allowing the bread to expand.

[@sheds]

My wife's grandfather made cinnamon raisin brad every week for years and it was incredible. We still haven't mastered it, even with the exact recipe. It's all about practice. As far as a stand mixer, a kitchen aid is the best possible choice, and worth the money. We have one that my great aunt used and it's still good. It's probably been used for over 30 years. The dutch oven. We love jalapeno cheddar bread in the dutch oven. It's seriously one of the best recipes out there. We just found a great one on youtube and use it constantly. Not spicy, just delicious.

[@ironear7748]

Make PB&J sandwiches with the cinnamon raisin bread - it'll be a "2" for sure!

[@wazzoomarshall4610]

By all means get a Kitchen-Aid mixer! I've had mine for 30 years. It has this thing called a kneading hook, guaranteed you will find that real helpful!

[@rmabry1076]

I have my mother's kitchen aide mixer. It is a beast! It's over 40 years old and has survived a flood. Great investment if you plan to do a lot of baking.

[@lancedean5987]

Your daughter is such a great helper

[@stgermain1074]

When proofing your yeast, add some of the recipe's sugar to the arm water. You'll know the yeast is alive when you see a froth on the top.

[@GrayNeko]

I would be honored to have that bread for tea, Mrs H! ^_^ Keep flying!

[@gamer191]

After you butter the pan, cover it with sugar ! Then you have a sweet sugary out side to any cake, brownie or bread.....and it still stops it from sticking. Helps make the outside just a little more crunchy/crispy.

[@Splungers]

Mrs. H., add a good pinch of sugar to the yeast and warm water. The yeast needs nutrients to activate. it should get foamy after a few minutes in a warm place. I have a Kitchenaid 5-1/2 quart bowl lift mixer.

[@Lynn-kh5rs]

I have the same type of KitchenAid. Love it!

[@Splungers]

@@Lynn-kh5rs The kitchenaid really excels at making pound cakes, But it's too tempting to over mix bread dough, making a tough consistency..

[@melodyspoor3127]

You did a great job! ❤❤

[@ToniLiuzza]

You did a great job. Extra bread - bread pudding, French toast. Brush the dough with butter before sprinkling the cinnamon/sugar. Rolling the dough tighter will help with the air pockets.

[@robertmcdonald9834]

Looks great! Nice job Mrs. H!

[@georgemarcouxjr6192]

Well done Mrs. H!

[@mbourque]

With all the foods you guys are doing, she's going to be a chef...

[@falconlore9666]

(Sorry for the novel) Dead yeast does not foam so if it gets frothy it is active. Be aware yeast will be more active in milk or sugar water than just plain water since it will have more food. When adding butter to dough without a mixer you tend to either melt the butter and add to liquids, add it directly to the flour and rub it in like you would scones or you can kneed softened butter in pat by pat during the kneading process. You might consider getting a danish dough wisk it makes hand mixing bread doughs easier. For stickiness the ingredients ratios could be off or you can treat it like a wet no kneed dough. You leave then in their large bowl and every 30-40 mins you wet your hands to keep it from sticking to you and then fold them in on them selves. This method allows the liquid to absorb and the gluten build naturally without a bunch of sticky kneading but for this recipe it would add an extra 20-30 mins. A second item you might consider buying is a pastry mat often made from silicon they are great for rolling out pastry crusts and breads and you can turn them so you can more easily get to the length wise edge I would highly recommend one since you are using that plastic table. The pocket was created when you rolled it. you can either pull as you roll to make it tight or if you have a pastry mat you can use the mat to fold it over and roll it. Overall you did a great job for someone who rarely makes bread! A few notes for the future. Your gluten was not properly built which led them to be a bit crumbly and dry. The uneven top was due to the size/width of your pans and the roll out and roll of the dough plus the low gluten buildup. The width of your pan also led to the dryness and the extra dark finish because they were slightly over baked. With a milk wash I tend to sprinkle a bit of sugar on top it gives a nicer finished product. For adding butter to the crust do it directly out of the oven don't let them cool they will soak in the butter more easily if they are hot. You can melt the butter and use a pastry brush so you don't burn your fingers. Take the bread out of the pan within 15 mins or so to keep the bottom from steaming. You do the thump test on the bottom of the loaf. The best of luck on your next baking adventure.

[@MarkM58]

Kitchen Aid mixers are pricey but worth every penny. My wife's is 32 years old and still going strong. She used to do birthday cakes, so it got a work out.

[@Jude_196]

Kitchen Aid brand: for SURE, as far as I'm concerned. I have my mother-in-laws, which was purchased in the 1970s: STILL works like a CHAMP!! From all I've heard and seen: they are built to LAST!!! Make all your work much easier!! The BREAD looks GREAT, LADY!! YOU did a FANTASTIC JOB!!! Love Mr. H's SHIRT!! ❤❤❤ Looks SO YUMMY (as Elana would say - and I AGREE WITH HER!!!) HUGS to YOU, MRS. H!!! GREAT JOB!!!

[@charlesblaicher7589]

Elana is a true Chef because she tastes all along the way.

[@baronvg]

Baby H talking in the third person 😂

[@TempusSolum]

General rule of thumb with breads - bake to an internal temp of 200F (94C) with a hollow tap on the bottom. Also, breads freeze really well for the most part.

[@concernedcitizen1]

When you are proofing your yeast, you need to add a Tbsp. or so of sugar to the water so it has something to feed on. If it's activated, it will be really frothy on top. I suspect it didn't activate until after it was mixed in with the other ingredients, which is fine, it only wasted about 10 mins. trying to activate it. ;) Don't worry too much about the temp, it just needs to feel warm to the touch. If it's too hot it can kill the yeast, but if it's cool, it just won't activate as fast, or until it warms up a little. As long as the dough raises while you're proofing it, you know your yeast was ok. Sometimes with old yeast it may take a lot longer to rise because not all of the yeast is active. PS; Peanut butter is excellent on toasted cinnamon raisin bread, as well as cream cheese. I think the closest you might have to cream cheese is clotted cream, which I don't know if it would work as well.

[@matts156]

Elana is pegging the adorableometer. Well done making your cinnamon bread, Mrs. H. Personally, I like a crispy crust, so you would get no complaints from me. Air pockets are kind of a thing with rolled breads like that. I see them all the time.

[@DavidFlores-j7u]

Mrs. H. You & baby are adorable!😅

[@guitarfan1980x]

Hi Mrs H . The crust on the bread sounded awesome!

[@MGmirkin]

Adorable mini-H... ^_^ Can't believe how big & mini-human she's getting!

[@MGmirkin]

Cinnamon raisin bread is delicious! ^_^ Making me hungry! ;)

[@leannahash4322]

Kitchen Aids are awesome!! I given a used one 15 years ago and it still work and gets a lot of use. Definitely worth the price!

[@RonOrud]

Grilled ham and cheese on raisin bread is delicious

[@michaelmcdermott209]

That looks delicious, it would be amazing used for French toast! 😁

[@turkmens]

Yeast Activated when you see Foam. Stir in yeast granules in the warm water. Let rest a few minutes...it becomes activated when you see a shallow foam develop on the surface of the water. If you watch it, you will see tiny milky bubbles float up to the surface and accumulate into a milky looking foam.

[@Johnny67557]

Bread is tricky!! I like to give it a go once in a while. Sometimes it comes out great, sometimes not! I think the fun of it is just trying. When it's no good, hey bird food! They'll love it!

[@Rebel_Texan]

Oi good day lass! Much love from Midwest USA!

[@blitz0728]

A Zojirushi bread maker. A little pricey but it’s totally worth it. Makes dough, bread, cakes, super easy. You’ll love it, I’ve had mine 16 years now

[@blitz0728]

Also use cheese cloth for a rise😊

[@TheMaster1]

Wait until you can afford the Kitchen-Aid, it will be worth it. The yeast created that air pocket, it's normal.

[@katyas-mom]

Kitchen-Aid is a godsend.

[@johnspartan5515]

I'm saving up for one! Those kitchen-aids are awesome! I want the deluxe model with the meat grinder so I can make my own sausage!

[@willcool713]

As a home brewer, my rule of thumb to activate most any yeast has always been equal parts dry yeast and sugar or syrup, in enough 108°-110°f/~42°-43°c water (no more than 115°f/46°c) to make a very loose slurry. Cover and let sit until you see tiny bubbles. The end result bread you made, I would absolutely slice, toast, and butter. It looks really good. If you want it more cakey, you can use any number of different dough conditioners, like sugar, milk, starch, or fiber. But with many breads, especially sweet, multi-grain, seed, nut, and fruit breads, they have to start out much stickier than you might expect, and left to hydrate well, before you can work them to develop gluten structure. That might also help keep the layers from separating. Alternately, as a general rule, adding more butter or oil will make the result flakier and slices will toast up much crispier. But I would be happy with the result you made, as that is absolutely how cinnamon raisin bread looks and tastes. I would use it for cream cheese or jam on toast, or PB&J sandwiches, maybe with breakfast sausage or bacon. But just buttered cinnamon raisin toast is great with coffee, imo, especially mochas.

[@colleenmonfross4283]

Love cinnamon raisin toast with extra butter! Great job!

[@OriginalLictre]

While the Kitchen-Aid brand of stand mixer is more pricey, they have earned a long-standing reputation for reliability and durability that will make turn the cost into a culinary investment. Having an attachment point for powered additions will raise the utility of that style of mixer even further, considering that there are accessories such as meat grinders and sausage-stuffers to take advantage of the power of the motor in the mixer.

[@marksmith4892]

cinnamon raisin bread dry is a serious no-go. It's definitely meant to be eaten toasted with butter. Then it's superb. My german grammy used to make it for my welsh grandpa, and we loved it lol

[@rosameryrojas-delcerro1059]

Gwelsh or Werman?? (I couldn't imagine a German trying to pronounce some of those Welsh town names. Probably sound like someone needs to call an ambulance because they are choking.)

[@usmc24thmeu36]

That would be great for making french toast

[@stephaniesosna8213]

I use cinnamon raisin bread toasted for chicken salad sandwiches and for peanut butter and jelly sandwiches. Also toasted with butter and an additional sprinkle of cinnamon sugar 🥰

[@Treasacello]

If your yeast, before you add it to the flour, is frothy like a good beer head, it's working. If you need to add directly to the flour mix, it will start making the mix stretchy and sticky. I use glass bowls, easy to clean, and retains heat which is sort of the point with resting the dough. I also love a silicone spatula for getting the dough out if it's stickier than it needs to be. (yours wasn't, but I thought I'd mention it) Looks like you've done a fantastic job! lol sneaky Elana!

[@cindymatthewsarrowdalearts6449]

Stand firm for the KitchenAid. Someone below said you tried to cheap out on the smoker and learned your lesson. Don't make the same mistake with the mixer. KitchenAid is the industry standard for a reason. And, as everyone says, the attachments lead to even more culinary adventures. Think about making your own sausages to smoke!!!! :)

[@michaelernst3731]

You can also add to that mix you made 1/2 cup of Finley Crushed Walnuts (put into a bag and use a mallet or Butchers mallet or a small heavy pan/pot). PS: Baby H NEEDS her Chef's outfit to cook.

[@brendaenglish2477]

The Kitchenaid is wonderful. You can get refurbished ones that are less expensive.

[@DaveBrazda-b4f]

Bravo !!!! Great looking bread, and i bet it tastes great too.

[@copyjim81]

When buying a stand mixer, the motor and gears are important and should be metal. Plastic or nylon will eventually break, but as long as you properly are for and maintain your stand mixer it should last a very long time. We have a kitchen aid, but there are others. We do also have several of the attachments that come in very handy. Take your time and do the research and read people’s reviews. Yes, Kitchen-Aid in general is great, but they also have low end models that do not hold up as well, so either get the pro version (lifting) or the high end regular. Remember this is a tool that you will use regularly and want to last a very, very long time, so yeah, it will likely cost you a lot, but a lot less than that smoker! 😂 Enjoy. I know we do watching ya’ll. Thanks again from SoCal

[@amys8630]

Nice job. And love the Indiana shaped cutting board.

[@sherryford667]

The dutch oven on your stovtop would probably be🎉 great for letting the dough rise. It would be heavy enough. A Kitchen Aid dough hook could help you with the kneading also. You might still want to finish it up by hand. 😊

[@ChoiceEnvironments]

If I’m not mistaken, and someone correct me please if I’m wrong, but I think the air bubble was from a piece of butter finding it’s way between those two layers. Again, not a bread expert. I just know that butter makes pastry separate like that, creating flakiness.

[@Armyaunt73]

Kitchen Aid are pricey, but they are amazing. I've had mine for 19yrs with all the attachments & it's just as great as it was when I got it. I'm a baker & it's an investment, but it saves you & works beautiful

[@Sharky762]

Very well done! Kitchen Aid mixers are build like a tank, it's really a buy once cry once kind of thing. I've had a few other brands over the years (Bosch, Siemens, Tefal) but they can't hold a candle to Kitchen Aid.

[@intallpines]

Well done Mrs. H! BLY! xoxo

[@jeffhampton2767]

You did a beautiful job. Looks fantastic 😊

[@helloworld-steffie]

Great job Mrs H cinnamon raisin bread always makes good French toast or toast an mix cream cheese an cinnamon and hunny an spread on top

[@bobbiscrittercave2348]

You bought a Franklin Pit because quality is worth the price - same with the Kitchen aid Mixer. You won't regret it.

[@michael_cue]

That looks like it would be taken to the next level with some powdered sugar glaze over the top. Great job Mrs. H and Alana!

[@CKaffeineIVStat]

You should make Amish Friendship Bread!! It’s a sweeter sourdough so it’s easy to make the starter mother dough but it multiplies and then you can gift mother dough to friends and family (it’s a bread baking chain letter) but you can look up millions of sweet and savory recipes with it and there’s now a novel about the AFB bread trend that’s very nice and Mrs H should enjoy!! It’s just very difficult to ruin AFB once you have a good starter and you can freeze it easily. Plus every day the baggie of dough needs to be squished and Elana will LOVE squishing her bread dough every day. And can probably happily infest her friends from schools homes with more dough when it’s time to divide it up so they can try it, too. Re: mixers you’re really better off getting a kitchen aid at Costco they last longer and work better than any other stand mixers and Costco has extra warranties.

[@Ljrobison]

Baking bread was one of the hardest things Ive learned. Sourdough specifically. It was lots of attempts and frustration until I got a loaf I was happy with. But now I can replicate that every single time. Nothing beats homemade bread. To combat the air pockets, I would recommend trying a dough with more flour than you used in that one. A doughs hydration level is measured by its dry/wet ingredient ratio. The higher hydration, the more airy your bread is. Some people prefer a nice "open crumb" as they call it. But I do prefer my bread a little more uniform and what is referred to as "tight crumb" so I generally make lower hydration doughs for my bread. Kneading the dough more can also reduce the air pockets.

[@joyannwesson]

Looked lovely to me. ❤

[@aleatharhea]

Kitchenaid stand mixers are pricey,, but it will last you the rest of your life and you'll be able to hand it down to your daughter. Also, there are tons of aftermarket attachments for Kitchenaid stand mixers specifically. I have many of them and they're incredibly useful. The meat grinder attachment was recommended by consumer reports. It's a very good meat grinder at 10% of the price you'd pay for a dedicated meat grinder. You can make cakes, pizza, bread, cookies, all kinds of doughs. It's well worth it. Cheap out and you'll be throwing the cheapo out later like a Chinese smoker and buying the kitchenaid anyway.

[@deniselove1585]

Kitchen aid. Worth every penny! Don’t get the big one that raises the bowl- the smaller one is perfect. It has the power to handle stiff bread dough, and comes with a bread hook. I swear the thing could mix cement! I’ve had mine 20 plus years, and it’s still my right arm in the kitchen.

[@NdxtremePro]

Toasted with butter then some creme cheese is great!

[@brendaenglish2477]

My Mom baked homemade bread by hand from the time she was 9 until her arthritis got too severe in her mid 70’s. She always poked a few holes in the top of the loaves just before putting them in the oven to prevent that air bubble under the crust.

[@jennifer1329]

You don't want to add so much flour that the dough doesn't feel sticky. The aim is to produce a brioche-type consistency. If you add too much flour the bread will hard and dry. 10:08

[@Fettman89]

Hey that looks like bread to me, great job, French toast and Bread pudding with the left overs would be great!

[@darkerbrother1]

Mrs H Get yourself a Bosch Compact mixer. It is small at 4 1/2 quarts . It has a Plastic/Nylon bowl. It is perfect for making bread. 🍞 I have had one for 15 years. You will love it. It’s perfect for small kitchens. I actually brought it just to make bread Btw Whether you use a small stand mixer or a larger food processor. It needs to be minimum 400 watts to properly knead bread dough

[@GlennWadstein]

you did real good!

[@jishani1]

Looking lovely Mrs. H. To your question about how you know if the yeast is working or not, when you bloom it in water before use it should make some bubbles or foam up. If there's no activity the yeast potentially died. Blooming isn't necessary if you know your yeast is still good, you can just add it to your flour at that point (but don't put it in direct contact with a large amount of salt) but if it's been sitting around for a bit, blooming it before use lets you know if it's still good. Edit: Just saw the part about the hole in the bread. Ordinarily it would be an air bubble, but with a rolled dough like the bread you made it's generally caused by one layer not sticking to the one below it while rising. When you were rolling the dough up after adding the cinnamon sugar it looked like there were some parts that had some excess flour coming off the table. Too much dry flour will keep the layers from sticking together properly. I make a marble rye bread with two colors of dough and have had the dark part come away from the light because i had too much excess flour from rolling them out.

[@michaelh7394]

basic - 100% flour 70% water 2% yeast 2% salt and 1% sugar to proof yeast. Use 50/50 flour with wheat or rye. you can add honey with the wheat or molasse with the rye. Use 65% for pizza. Basic starter but very good.

[@DSWilkes]

Whenever I make a cake, once I've added the cake mix to the baking pans, I hit the bottom of the cake pans with my fist several times (palm side up). That causes the air bubbles to pop out of the top of the batter. With that batter being so thick and sticky I'm not sure if that method would work to remove air pockets. You can also try slamming the pans on your counter tops. It goes without saying, don't hit the pans too hard so you don't break anything.. It looked amazing. Mr.s H knocked it out of the park. BTW breads are normally a bit dry unlike a good cake.. Congratulations...

[@joyannwesson]

I'm going to miss the video today. We are going to a birthday party. But I will watch it later. BLY

[@Mrhandfriends]

Enjoy. We will miss you

[@lauraellen189]

Well done!!!

[@FultonBaker]

That’s beautiful