Homemade Sandwich Bread (Pain De Mie) | Chef Jean-Pierre

[@Sniperboy5551]

I love the “measure carefully! no seriously, it’s baking.” Jack always finds a way to crack me up.

[@MG-vo7yn]

i couldn't agree more!! jack does such a great job!!!!

[@masterofnone520]

@@MG-vo7yn I just wish he would post on his own channel and have fun

[@R.Akerman-oz1tf]

@@MG-vo7yn No time Yest; saw this 2day & Jack really perked Me up. I'm thinking; I might fake a Pizza out of this recipe.

[@d4t4b4s3f4c3]

I dont mean to be sexist but all people that struggle with cooking, sorry baking, never measure and then complain they suck at baking cause what they haphazardly made wasn't perfect

[@bearingcee]

My mom and grandmother don't measure when they bake especially NDN Frybread. They have the ingredients memorized. Lol. I measure everything 😂

[@rollandnewcomb5524]

"I hope you make the VIDEO, forget the video, make the bread"! LOL! Triangle-I love Jack's comments. You two are a GREAT team!

[@carolhuleteads5846]

Jack you are awesome, love the triangle! Love the bread recipe, chef you're the best! I am going to make this bread!

[@kizmetmars]

Loved the ending. How can anyone not love him.

[@Shellyshocked]

Right, I can be having a crappy morning, but his personality and happiness make me smile and chuckle.

[@letegabriel2721]

Agree

[@AjArpopP52]

I was thinking the same thing 💕

[@ErikMcKnight]

Cooking is art. Baking is chemistry. There is a huge difference.

[@user-sk4nt5bm5r]

Huge 👐

[@Breadhead21]

Baking is chemistry but also art

[@sundareshvenugopal6575]

But, there is always chemistry in art and art in chemistry. Proportion always makes for good art and for good chemistry.

[@GAdli18]

but cooking with Chef JP any child can do it!!!!! love it!!!

[@summersky7824]

I agree

[@PriMaLSunrise]

Chef I have been bored with life, this world has let me down and I feel like there isn’t much that brings joy to me anymore. However, when I watch your videos I feel joy and motivation to be like you. Your positivity has helped me more than you know. Beyond just the delicious dishes. Thank you ❤

[@gDraxxus]

Eh when you down just add a little butterrr!!sounds kinda wrong!!!!! Omg😅

[@kylec0511]

When I am feeling down or anxious I always put the chef on and instantly feel better, from the opening line,"Hello my friends!" 😊

[@skelter1153]

PriMaL, just remember that YOU are valued and you have a place in this World that ONLY YOU can fill. Life gets hard and people can be ignorant, but you will persevere because tomorrow is a gift. Stay Strong and God Bless 🍻 From: Reno Nevada, U.S.A.

[@rajesh.x]

😂😂😂

[@Ysa632]

Yeshua! he can bring much JOY ❤

[@dougwilliams7641]

Saw the episode, ordered the pan, Amazon delivered this afternoon and there’s a perfect looking loaf cooling now. I’ve always loved cooking but never got much into bread but you made it look easy and it was. A child could do it. Great, entertaining instruction. Been a fan for years. If I see someone cooking with without caramelizing the onions I loose all interest in what they’re doing.

[@hadessah8643]

5 years ago I stopped making bread since I couldn't get a good recipe for sandwich bread. My bread would come out dense, soft in the inside and crunchy on the outside which I didn't want a crunchy outside. I was new in making bread so I quickly gave up! 😂 I have made this recipe 3 times and it's so so good! Extremely easy too! I don't have that special loaf pan so I make it in a regular loaf pan and cover it with foil paper and remove the foil and cook it for 10 more minutes to brown it. I also did your TERAMISU recipe. And that turned out fantastic! Thank you so much. I am forever grateful to have found this video!

[@ChefJeanPierre]

🙏❤️

[@hadessah8643]

Too sweet! ❤❤​@@ChefJeanPierre

[@pinetree4094]

This is awesome. This is how we make Native Frybread for Indian Taco's. (Well, some of us in the North, it can differ by region and tribe) We just let it rise for about two hours, then pinch dough off to make flat and poke a hole and fry it up. I didn't know it was the same recipe for white sandwich bread. All these years and now I learn. Thank you so much chef.!!!!

[@austinlee8125]

“Leave it in the bedroom. It’s usually warmer in there…hehe” that killed me 😂😂

[@sigmascrub]

Lol that completely went over my head the first time 😂

[@aminyakunda]

Well... he is Italian AND French ;}

[@retroguy9494]

While I got the joke right away, he also said the ideal temperature is 90 degrees. My house is NEVER at any time, anywhere near 90 degrees! I wonder if he was serious about leaving it in the oven with just the oven light on?

[@aminyakunda]

@@retroguy9494 What about the corners? There's ninety degrees there...

[@LFish143]

That’s a French man,❤

[@bigstickpilot]

My wife sent me this video when it came out 5 months ago. I ordered a Pullman pan the next day and I’ve been baking 2 loaves a week since

[@bradjones5107]

Thick cut of French Toast!!! I didn't know there were loaf pans like that! Great episode Chef Jean Pierre!

[@markgodish1347]

Made this for the first time to go with Chef's croque monsieur recipe. ❤❤❤❤❤ Perfect when toasted. Cheated slightly by using a regular bread loaf pan and wrapping aluminum foil over the top. Remove aluminum foil for the final 15 minutes to allow the top to brown if desired.

[@CookingwithStephennJacklyn]

A true master showing his passion for what he does. I'm a follower of many cooking channels and trust me there's none to compare with Chef Jean Pierre...his passion and dedication is second to none...thank you...and thank you for sharing your knowledge. Greetings from Trinidad & Tobago 🇹🇹

[@joatkins6741]

You ARE my most favorite Chef! Love your recipes… Ok, here’s the deal: I made your Pain de Mie last week. Thought I was using the same size pan as you… HOWEVER, my bread rose right OUT of the partially closed Pullman! I managed to salvage the bread by removing the “excess” and baked what remained in the closed pan… I got me an additional Pullman of the same size! So, guess what I’m doing today? Yup! I’m making your recipe again, using TWO pullmans! Guess what else? I’m making your bread in my bread machine! Yup, you heard me right! Gonna take it & cut the dough in half. Then, roll each half out & put them in my pullmans & let them rise for 30 minutes… Bake @ 400 for 25-30 minutes… I’ll let you know how it goes! BTW, your recipe is absolutely 100% the BEST bread I’ve ever tasted!!! 🤗🤗🤗🤗🤗🤗🤗

[@joelharris2111]

I logged on just to comment (which I seldom do). I rarely have positive things to say, but this is the exception. You sir are a gift to humanity. A national treasure. A true blessing upon so many. I have been truly inspired and uplifted. You have turned what was formerly a mudane chore for me (cooking) into an absolute artwork exemplifying the pinacle of human creation. Your passion and expertise are without doubt. May God bless you and thank you sir for everything you do.

[@ChefJeanPierre]

Thank you for the kind words! 🙏🙏🙏❤️

[@12peekabooo]

I have a bad history with baking, but your loaf of bread looked so good that I purchased the same loaf pan you have ($12) and gave the recipe a shot. The bread looked exactly like yours and was every bit as delicious as you promised. If I can do it, anyone can. Merci, Chef!

[@ChefJeanPierre]

👏👏👏👍❤️

[@ironman44320]

Yes, More bread recipes. French baguette. Italian. etc, I recommend a mixer with dough hook. it's good for kneading too.

[@XNAdam]

I can't tell you how many steps I messed up while making this for the first time. It still came out amazing! and it makes literally the best cinnamon toast. Def using this recipe from now on!

[@robertthurman9866]

I'll try this, been trying to make bread for 50+ years. Never worked. My bread never rises a second time, ever. Tried different temperatures water , different yeasts, different amounts of kneading and all combos of each.

[@belindafisher1175]

I’ve made this twice now. The first time, it was just so-so….guessed it was my mistake as a first time bread-maker. I tried again today….changed my bread flour to White Lily, and I used vegetable oil as my olive oil is a cheap brand. I used my mixer with the bread hook to knead the dough…7 minutes on medium. The bread is AWESOME! If I had to guess what I did wrong on my first attempt, I would guess that I didn’t knead it enough. I also don’t think my cheap olive oil helped. Love it.i will definitely make it again.

[@mr_jono]

Thank you Chef! Now i hope we gonna see some new recipes how to make a good sandwitch using this bread! Cheers!

[@suzannevega2289]

Chef says "You don't have to make it perfect" Chef continues to perfect it into a nice ball😉 I made this last weekend when my Son came by, it was great and he was more than happy to take the rest home, He even called me on his lunch break at work to tell me again how good his sandwiches were! I came in just to comment but ended up watching again, Y'all crack me up. Thanks Chef & Jack❣

[@SherryWineAndCats]

Jack thank you for those extra seconds!! I just love these videos I’ve learned so much and those extra moments are the best!!!❤

[@smitty3881]

I'm a beginner at baking but I gotta tell you that I was so impressed by how this loaf turned out, my best yet. Super soft, great crumb and so delicious. I can't believe that I actually baked it! So easy, great recipe and your videos are such a joy to watch. Thank you

[@georgehardisty8948]

I’ve been baking my own bread for about 6 years. I use brown sugar instead of white and mix in 10% whole wheat flour. I don’t use the olive oil, but definitely butter. Way better than store bought, but you have to eat it fast, no preservatives it molds faster.

[@crystaledelmann]

I'm with you! Clarified butter instead of oil. 😁

[@themittonmethod1243]

it lasts long enough in your house to mold? that is sacrilege! cheers!

[@johncconnolly1]

I bought the pan and made the bread, going strictly with Chef's recipe. It came out perfect, and was simple to make, just like he said. Here's the X factor: With prep, proofing, baking, and cooling, you're talking 4 to 5 hours. For a working person, this has to be a weekend gig.

[@GotWag]

Probably so for most people. Experienced bakers would probably be quicker than I am in putting it together, but you can't really rush the proofing & baking part. It takes me about ~15+ minutes to gather & measure the ingredients, just a few minutes to mix it all up and set it out to proof, anywhere from 30 min to 1 hour for it to rise; knead and put it into the bread pan, another 30 min -1 hr to rise, then 30 to bake. So I'd say you're right - about 3 hours from prep to finish baking, and then the time to let it cool.

[@micheandmikey]

My son is about to graduate and then head off to college and he's a VERY picky bread guy. He will LOVE this! I'm making it next week for him! Thanks chef!

[@thewisepowerchair2369]

Like me. I have to be so so careful with ingredients. Ciabatta rolls or panini rolls have ingredients I can tolerate. Perhaps this help your son.

[@Damin-Danger-Ledford]

How did it go?

[@gxstevexgclix]

My 8 year old daughter loves your videos and then picked this recipe to try this weekend. We found the pan with the sliding lid and made the bread. She said that we have to make it again, it was the best she ever tasted 🍞. Thanks for the video and sharing great recipes it is fun following along and making them at home.

[@rolinychupetin]

I am a faithful follower of Chef Jean Pierre's videos. (Thanks Chef). For those of us used to weighing ingredients in grams, and assuming CJP uses fluid ounces to measure water and milk, and using 1.03 g/ml as the density of milk, etc., the list of ingredients becomes: 420 g flour 207 g water 38C 6.2 g dry yeast 24 g sugar 57 g butter at room temperature 9 g salt 91 g milk (liquid) 2 tsp olive oil I'll give it a try and write back on my experience. I purchased the same mold used by CJP from Amazon (about 20 Canadian dollars).

[@rolinychupetin]

Note: I use two electronic balances in the kitchen. A large one for flour, water, milk, and a jeweler's balance to measure yeast, sugar, and salt. The jeweler's balance I got from Amazon for less than 15 Canadian dollars.

[@ChefJeanPierre]

Looking forward to hear how you did thank you for taking the time! 👍😊

[@seaslife60]

​@@rolinychupetin aka scales 😊

[@lauraroberts8741]

I've been making olive oil herb bread. The rosemary, thyme, sage and carrot top (used like parsley) all seem to help preserve the bread without the preservatives store-bought breads often have. Also the savory tastiness is quite nice with pastrami, and even gives wonderful depth to grilled cheese

[@edsteenhorst6484]

Homemade bread is probably the tastiest food out there. The combination of the smell and the texture are unbeatable. I never have any day old bread. Thank you, chef Jean-Pierre

[@escott5839]

Chef Jean-Pierre, thank you for all your recipes and tips. Before watching your videos, I never thought I could make delicious bread. I let it cool for 2 hours, though an extra 30 minutes might be good. The bread was a wee warm in the middle, but it cut well. Thanks again. Salut!

[@Randybobandy12345]

Delicious looking rectangle

[@Mike-mn8wy]

I ordered myself a Pullman loaf pan and made this..twice! So dang delicious. I gifted one to a coworker for her graduation present(she's been on me about a loaf of bread🤣) I can't wait to make this again.. This bread is so good!! Thank you Chef!!

[@jeffbridges7009]

What is the length of the pan you used with the ingredient quantities the chef lists on the video? I saw there is a 13" length and a 9" length. Just want to make sure I order the right one! Thanks!

[@rebeccakaulbach9322]

I have been making.homemade bread like crazy these last couple of months...I even have a Hokkaido Milk Bread in the oven right now. I can't wait to try this! It looks so simple and delicious and i am desperate for a sandwich bread! Thank you Chef!

[@Sniperboy5551]

With the way Chef JP breaks things down, everything is simple

[@thisoldman7142]

I watched this video Thursday and ordered the covered bread pan. Delivered yesterday (Saturday) and made my first, ever loaf of bread last night. Came out beautiful golden brown. As it was after midnight I waited till this morning to try it.……Delicious. Thanks for the video.

[@julieparham6674]

When I was a little girl I would visit my grandmother and great aunt in Abita Springs, Louisiana. There was a lady who baked her own bread, mostly because she had so many children. I can still smell and taste her bread. 🍞 😊

[@patriciacanada6592]

You are such a joy to watch, and you have me laughing too, but I'm definitely going to get one of those pans and try this - what a great recipe!

[@RealBradonFlowers]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

[@SpicyWoodsman]

That image at 10:56 may be the most perfect looking shot of food of any kind that I've ever seen.

[@4.0.4]

While I love bread, almost everything he makes looks fantastic like this. Also cute shiba!

[@sanjaux]

11:10 too, so perfect

[@comingtofull-ageinchrist6736]

I was just sitting here thinking about your bread recipe and how good it turned out this time, and it occurred to me that if I took some cinnamon and sugar and butter and sprinkle the cinnamon/sugar mix on some butter brushed onto the dough after rolling it out and then roll it up nice and firm and cut some 1” slices and then put them on a pan and cooked them and then make some icing out of some powdered sugar and a little butter and nd put that on them after they come out of the oven, it would be some pretty awesome cinnamon rolls! I’d have to try and remember how to make the icing out of powdered sugar again because it’s been so long since my mom showed me how to make it, but your bread recipe is a good foundation for cinnamon rolls! That would be another one that people would love to learn!

[@Johnny_Guitar]

As a home chef when it comes to 'yeast & dough', I've learned over so many years of what's the cause of stomach cramps and pains by eating _'undeveloped'_ dough where there is no short cut...none! The trick is --> *TIME* being your best friend! Italians know this by making the best pizza doughs which development is *NO LESS* than 24 hours. (1) Make the dough, (2) Rise for 1 hour, (3) *IN THE FRIDGE* for 24 hours, (4) Next day rise again....now bake! *BEST BREADS...ever!*

[@msr1116]

Here's what really upsets me because my bread enjoyment is affected---under baked products where I can still smell the damned yeast. Somebody is doing what my European father termed as a "hurry up job"---those half-a$$ed efforts where people are rushing due to impatience or time constraints and the results turn out subpar.

[@susanringler6069]

Thank you for the advice😊

[@cba2643]

Chef Jean-Pierre, Thank you, I had purchased a set of Pullman Loaf Pans over a year ago.They have never been opened until Today.I followed your video directions With the exception of no garlic oil.I did butter the lid and The Bread smelled Amazing Baking.When I took the pan out of the oven

[@la7418]

Yummo! My granddaughter who is 8 can’t wait to try your bread recipe. She loves learning your recipes, and especially how funny you are. Every time she watches your videos, she giggles! Thanks for your recipes, lots of love from us in Australia 💖💖💖🥰😀😀

[@SquiffySinger]

Made this today and it was a success, only difference was I have a fan assisted oven , so it only took 30 mins at 190°C Thank you for sharing your skills.

[@yvetteorvis2404]

When chef gives the initial ingredients and says " butter " with his cute snicker i just melt! 😘 🤣

[@ithiriafalls]

This is a fantastic bread recipe. I've made it several times now, and have the recipe memorized. Store bought bread is a thing of past. Thanks for all you do John Pierre, you're the best!!!

[@chitranganiefernando5449]

Oh! Thank you Chef for a great receipe . No kneading!! Iam going to make the bread the way u showed. Greetings fr Sri Lanka.

[@comingtofull-ageinchrist6736]

I’m making your bread recipe this morning chef! I have everything measured out except the 7oz of warm water to put the yeast in which I’m doing now and I turned the oven on for a minute and turned it off and left it open so I have a warm place to let the bread rest for one and a half hours I don’t have a bread mold but I do have a nice ceramic pan that I can use. I’ve been making buttermilk biscuits now for a couple of months and they turn out great and the recipe is very similar, except 2 cups of buttermilk 1tsp of baking soda, 3tbsp baking powder one tsp of salt and 8oz or two sticks of Blue Bonnet stick butter and I always add the baking soda and baking powder in first and mix it in and then chop the butter into the 4 cups of bread flour. I used the Gold brand bread flour. I found it works best. I cook them 20 minutes at 400F they are some of the best biscuits to eat with breakfast or as a snack!

[@ChefJeanPierre]

Thank you for sharing the recipe. That sounds actually very very delicious !!!😋

[@comingtofull-ageinchrist6736]

@@ChefJeanPierre The Best, and you’re welcome, chef!

[@comingtofull-ageinchrist6736]

@@ChefJeanPierre I made the bread again this morning and cooked it for 31 minutes instead of 34 like my first loaf. Turned out great! I think my propane oven burns hotter. I also done a better job rolling the dough this time so no air pockets! Thanks for sharing the recipe and I hope you do the buttermilk biscuits once maybe. Also, I think maybe your bread recipe would be great to make some wonderful cinnamon rolls!

[@SpicyWoodsman]

I made a vinaigrette yesterday and the whole time I was combining it, I was saying out loud, "It's an Eeeeemulllllsion.". I do the same now with, "See? It's the May-YARD reaction." when I'm browning meat.

[@theoryofpersonality1420]

Lol

[@Sniperboy5551]

I always annoy my mom with “look at this!” whenever I’m cooking at her house 😂

[@joe-lw6tk]

I do the same thing LMAO !!

[@LadyMcGinnis]

Yep and Onyo. My kids like his videos and they say don't be a ding dong all the time now.

[@lolabelle4959]

I say onyo when I'm talking to myself in the supermarket lol

[@steven6709]

Thanks!

[@ChefJeanPierre]

THANK YOU VEY MUCH!!! 🙏❤️

[@timdavis6088]

Perfect timing! I've been trying to find a good recipe for sandwich bread that isn't so complicated.

[@Cidneybug13]

Thank you, Chef!!! These videos give me so much confidence to simply TRY!

[@kendavis8046]

Chef, I often don't care what you are cooking (though I have taken many of your recipes to our dinner table.) But you always make me smile, and that is at least as good as wonderful food. Thanks!

[@comingtofull-ageinchrist6736]

I made the bread yesterday and it turned out pretty good. The next loaf, I will cook it 31 or 32 minutes for my propane oven, and I had a air pocket through a few pieces, so maybe on the last stage, I need to do a better job rolling the doe up after I roll it out, but it tastes wonderful and the inside was very soft! I just should have cooked it a few minutes less for my oven! I used a ceramic pan as well, so it wasn’t enclosed in a bread mold. I rubbed butter over the top of mine when it came out of the oven to soften the top crust. Great recipe and thank you again for sharing it chef!

[@angelaturbak8088]

My new favorite bread recipe! Love this pan - never saw one like this before. Wonderful - can’t wait to make this! Best days of the week begin with “Well, hello there, friend!” Jack, you are wonderful! Love your humor. You two make a fantastic team. Can’t imagine the chef’s videos without Jack!

[@patrickladucer4118]

Awesome!!! Thank you for being GREATFUL! I am too!! Thank you for your service and expertise Chef Pierre.

[@Justme77400]

Rectangle/Triangle had me 🤣🤣Jack is so great!! LMAO!! I love this channel so much.

[@420Fanatic]

Chef, seeing how much you enjoy making and teaching how to make the food always makes me so happy to try the recipes.

[@rosendosanchez2386]

The bread looks fantastic! Now, how about a French toast recipe using this bread. That would be wonderful.

[@StephanieHarring]

Please!

[@ernestdebreczeni7095]

Just made this bread! It’s wonderful! Been looking for a long time for a delicious, tasty bread. I’m so pleased with this. Made it as soon as my new bread pans with the cover arrived from Amazon. I will be making this often. Quick, easy and it actually has flavor. Makes great toast, can’t wait to try different things with it. Thank you chef!!! Delightful! I didn’t even have to raise it in the bedroom. 😂

[@bigredfreak2]

Hi Chef and Jack, any chance we can get a compilation video of all the ending bits? Would be good!

[@gloriacheon5952]

You are such a good cook, that you make it look so easy! You are also a great teacher, charming and easy to gollow! Thank you! You make me feel like cooking!!!!!🌹

[@RealBradonFlowers]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

[@lianeletendre92]

I'm AMAZED you didn't put butter on the bread before eating it! By the way, I adore brioche. Have you made a video for that too?

[@RealBradonFlowers]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

[@lianeletendre92]

@@RealBradonFlowers I even bought the covered loaf pan and plan on making some brioche this weekend! :)

[@RealBradonFlowers]

That's nice to hear. where are you writing from? Are you a good cook?

[@olddrummer1942]

It's even better when you use Chef's ghee recipe. And for added flavour use some pureed garlic. Wow, just WOW!

[@ellesmerewildwood4858]

Back in my apprentice days, I worked with a highly skilled model maker/engineer who was French, fantastic man, great mentor and I learned a lot from him. In his opinion, France was the center of everything, culture, love and food. With my Spanish heritage, I may have challenged him on those aspects but... He often complained about Aussie bread being nothing more than half baked putty and to prove the point, he would roll a bit in his fingers and fill a hole in the plastic article he was working on. He would bake his own baguettes at home and I must say, a home made baguette...ahhhhhh...mmmmmmm. When the business closed down he left the engineering field and opened up a small French Bakehouse selling breads and cakes. On another note, if you can make this beautiful bread with just flour, yeast, milk, water, butter and a pinch of salt, why is store bought bread full of so many unknown numbers ?

[@ChefJeanPierre]

Thank you for the kind words! About the supermarket bread all the extra ingredients are preservative, flavoring and additive to keep that bread good for weeks. The bread I made is really only good for a couple days! :)

[@SandyC-ep3tv]

​@@ChefJeanPierre 2 days of Heaven!❤😊

[@symphomatic__]

@@ChefJeanPierre Or freeze it ! ;)

[@kqsq]

I've never made bread before but this certainly inspired me to give it a try!

[@KeithPhillips]

Made this loaf yesterday and ended up with the best sandwich I've ever had in my entire life 😳

[@robert8321]

What an amazing square, fluffy loaf! ....the bread is nice too....!! Lol. I must buy that loaf pan. Wonderful.

[@LawrenceMay-w9o]

My wife’s niece is a Master Chcoholatier. She has a Pastry shop in Portland Oregon. Named JinJu Patisserie. It’s an award winning Patisserie shop. But she was listening to you as I played one of your videos and she was making oxtail soup was impressed with some of your methods.

[@traviswilliams3034]

I had breakfast there just last week! The butter croissant is excellent.

[@happycommentator6773]

All we have to do is get the Pullman loaf pan and it's bread time. Great video as usual Chef.👍🇺🇸

[@Wildean2024]

Chef Jean should get a pass on the triangle vs rectangle mix-ups, since after all it was the great French scientist Henri Poincare during the late 1800s who mathematically proved that all four-sided two-dimensional planes (rectangles) can be collapsed into three sided polygons, aka, Triangles! Henri's great mathematical insight led to many new discoveries in applied mathematics and theoretical physics! OK I just made that up but it sounds plausible, lol, hang in there Chef Jean! Love the show 😎

[@BabbetteChoquette-po5hx]

In my 70 yrs, I've never seen a bread pan like yours, with a lid! I will definitely try your recipe!👍❤👍❤

[@lisaboban]

It's called a Pullman pan and it's my favorite panda for bread baking.

[@susanringler6069]

I believe that's called a pullman pan

[@retroguy9494]

Yes, I agree and it is in fact called a 'pullman' pan. However, they make them in different sizes and the chef did not say, nor is it in the written recipe, the size pan he uses.

[@lisaboban]

@@retroguy9494 Just from my eye, that's a 1lb pan. But you're right, he never says.

[@retroguy9494]

@@lisaboban Well, let me ask you since you said it's your favorite pan. What size do YOU use when you bake bread?

[@johnpartipilo1513]

I made this today and it came out really good. I never made bread before, so I was very surprised how good it was. I used a loaf pan but it doesn't have a cover. The top came out a nice brown color and the crust was beautiful. I'll be doing this again. I have made a lot of Chef JP's recipes and I have had great success. Whatever you are cooking or baking, pay attention to the video and do it like he does and it comes out great, just like when he does it. To Chef JP- More bread recipes, please!

[@michaelstusiak5902]

The best piece is the end of what we used to call the heel. Looks so good.

[@WastrelWay]

When I was growing up, we called it the canoose. I've tried to look up that word, and nobody seems to know why some folks (like my parents) called it that.

[@woodstream6137]

Mom tried to trick us into eating it by saying most of the vitamins were there.

[@hawkeye-007]

@@WastrelWayyou mean ‘caboose’… I guess the meaning was simply borrowed. As originally it used to mean a crewed North American railroad car coupled at the END of a freight train.

[@johnpartipilo1513]

I like the heel of bread, and the bottom part of a roll. I love people that cut the crust off. That's the best part!

[@thespear4083]

My brother and I used to fight over it when we were kids 😅

[@KarenCooley-t8l]

This came out perfect and it was sooooooo good!!!!! Do more breads!! How about french baguette?

[@RealBradonFlowers]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.

[@gingerfish90]

Don't know why I came across this, but what a lovely channel.

[@lt-ganymed]

"I hope you make the video ...forget about making the video, make the bread." That surely is something for a best-of 😉 Thanks for the video 🙂

[@Uther2025]

Baking is more alchemy than just cooking. I'd love to see more 'baked' goods!

[@DrRemulack]

Chef, you are a god send. Thank you for being a man of culture, skill, and personality.

[@Sevier7777]

Nice! It looks like Japanese milk bread but it's obviously not. Looks delicious chef 😊

[@JDLuke]

I make bread quite often, and my home is cool in Winter. Nonetheless, this year the Fleischman brand jarred yeast has been crazy active for me. I've stopped using sugar and started using cool water just to tame the rise time. One thing I do with my bread dough is put a bit aside in the fridge after the first rise. Then I add that reserved bit to the next batch. I keep a couple of these going and they're not quite sourdough but they really improve the quality of the loaf. We keep one lean and one enriched and they're good for a week or so without any need to freeze it. Bake often enough and everything just gets better. The only problem is what to do with it all.

[@steveboone5480]

I am so terrible at bread!! I am going to knock the families socks off with this one Chef! BAM!!!!

[@simon77047]

Me too, but I think I can do this one. Just have to purchase that bread pan.

[@steveboone5480]

We will succeed we have the old, great king of butter in our corner

[@susanringler6069]

You don't have to have that pan to make good sandwich bread, just good ingredients, proper technique and knowledge and eye site.

[@themittonmethod1243]

that looks fantastic! very similar to the sandwich bread i make using my 30-year old bread machine whle i am out doing other errands. mine wppears to be a similar density, i use 2c w/w flour and 1c a/p flour, and add 3 tbs flax seeds - my parents love it! cheers!

[@eliporter3980]

One fo these days I'm gonna try these recipes

[@LL----LL34]

Fun to watch , what a great character he is. Authentic videos, good cooking skills. The relationship between Jean and Jack is good theatre on its own,

[@masterofnone520]

Jack has me on the floor with the Pizza slice comment.

[@4.0.4]

You made it look really easy chef! I think I need one of those tins now. That looks perfect.

[@Salmomlox]

Thank you for this easy recipe, Chef JP. Reminds me of my Mother and her bread recipe. Thank you for showing us how it's done. I know it is really good. You kept eating it and said you ate so much you were going to explode. 🤣🤣🥰🥰

[@peteypete593]

I’ve been waiting quite a while for this video to come out! I’ve been slacking on my bread baking is this is the perfect loaf to make for my father in law.

[@richardcorsillo9819]

This bread seems perfect for all troubles

[@crunchylumpia]

I love it whenever Chef Jean-Pierre talks about butter!

[@mptk7999]

If your house is cold, put it in the bedroom! LOL!!!! 😆😄😆🤣😂😅

[@nicoleelder1396]

Hehehe🤪

[@davidgharrod8174]

I purchased a pullman bread pan as soon as I watched the video and made this bread the next day (Amazon delivers fast most of the time). It's a very satisfying bread! I've been thin slicing it and toasting it for breakfast. My favorite bread now. Thanks for the video, Chef!

[@GGFOTN]

Chef i know you have the best banana bread recipe! I hope to see it one day ❤

[@chuggyhuggy8783]

i made this bread this afternoon. Wonderful recipe, Chef. Made two loafs, one with a brown sugar butter bath after and it was to die for.

[@ArbitraryHandleName]

No onion, carrot, celery, bacon, garlic, and butter? Ohhh wait, there is butter.

[@Sniperboy5551]

There’s always butter 😉

[@Vinnytint2]

BUUTTTAAAAAA🎉🎉🎉

[@TheFartanSpartan]

Don't forget: if you didn't add butter...you forgot to add butter

[@tovatrace]

Foundational Butter

[@_My.Name.Is.What_]

Name 4 Franch foods without butter 😅

[@Juicypaint]

But wait!!! Start making the sandwiches 🥪 Enjoyed the video, especially Jack and the triangle here we go again! I was the bread maker in my family growing up. Rolls and monkey bread and bundt pan bread for holidays. I made almost all our bread for 20 years in Alaska. Thank you, Chef 🍞 🥪 🥖

[@evanpainter3482]

Time for some grilled cheese sandwiches

[@DownButNotOutYet]

Good morning Chef J-P, that bread looks fabulous to say the least! The best home made bread I have ever seen on screen. It really is not complicated, so nice of you just telling us to, not preaching about how to take care of the yeast, oh brother. My mother always baked bread, we had an Esse stove, that says it all. I enjoy making bread but electricity is very price, wish I had an outside oven, then I would always make my own. Thank you for showing and sharing, enjoy the bread, at least you know what ingredients you used. Have a great day, you and Jack. Many blessings - Kind regards.

[@dave9997]

4:55 Chef JP's room temperature is 90F?! And his bedroom is even warmer?? 🔥 🥵

[@ChefJeanPierre]

👍👍👍