Classic White Bread | Straight Dough Method

[@JustOneBitePlease]

Here is the link to the full recipe and directions on my blog: justonebiteplease.com/2017/07/27/classic-white-bread/ You can always find the link to the link to the recipes of all my videos in the Video Description below the video. Thank you and have a great day!

[@sandy12499]

I make this bread about every other week. I have 2 loaves rising right now. I usually freeze one unless the grandkids are here. I rarely buy bread from the store anymore. Thank you!

[@JustOneBitePlease]

Hi Sandy, Congratulations on your baking success. I'm sure your grandkids and family look forward to your baking creations. What a wonderful way to show your love through cooking and baking for them. Thank you so much for taking the time to write and share with me and the "Just One Bite, Please?" community. Happy Baking!

[@ellaradenny3611]

OK, I made this yesterday and had one of those Lucile Ball moments where I put 2 tbsps of yeast instead of 2 tsps and when I started proofing for the first time....I looked around and saw it overflowing out on to the counter. Not knowing what to do, I separated the dough into three portions instead of two and just kept going with the recipe. While proofing it the second time it did it again. Well needless to say, I ended up with bread for a week....YES it actually turned out wonderful, just three times the amount. I think this will be the finest bread recipe I have ever baked. I will never make that mistake again, but if I do I know it will still turn out. Thanks for the recipe...truly the best one ever. The only thing now I need to know is, how to keep fresh bread. Thanks

[@JustOneBitePlease]

Hello Ellara, It is nice to meet you! I really appreciate you for sharing your "Lucile Ball" moment with me and the Just One Bite, Please? community. These kinds of experiences give us a greater understanding of how to adjust for those moments when we are human. Learning not to make those mistakes again. I think it was great you forged ahead and continued with the recipe to end up with 6 loaves of bread. The bread freezes really well. Just double wrap with plastic wrap or place into a 2-gallon freezer bag. The Classic White Bread makes for wonderful French Toast or Bread Pudding too! I also appreciate you for your kind words about my recipe. I'm glad you enjoyed it. Please let me know if you have any other question I may help you with. Thank you and have a wonderful day!

[@Music963]

Ellara Denny Oh wow thanks for sharing your Lucy O ball moment . If a next time this happens freeze some of the bread to make cornbread dressing or make bread pudding and give it away to coworkers or family and friends.

[@DiannaAtherton]

Lucille Ball moment. LOVE IT. Live, learn and laugh out loud.

[@Keepfaith1970]

Lol. Did this last night🤣🤣

[@999rashmiraj]

Ok.. I have stopped searching the Internet for white bread recipes. This is the BEST recipe out there. This bread turned out so soft, without doubt try this recipe.

[@JustOneBitePlease]

Hello Rashmi, It is my pleasure to meet you. Congratulations on your baking success making the Classic White Bread. Thank you so much for sharing your baking adventure and results making this recipe. I truly appreciate it. Have a wonderful day. Cheers!

[@samarbarghouthi]

Every bread I do from your recipes turns out perfect, so clear instructions, so great recipes thank you, I am doing professional bread each time I do, we need more recipes, thank you again

[@JustOneBitePlease]

Hello Samar, It is so wonderful to hear of your baking experience making the recipes. Thank you so much for taking the time to write and share your thoughts with me and the Just One Bite, Please? community. Have a great day!

[@eviejacobson6950]

This is the best bread I have ever made!! Thank you so very much. I have made bread all my life, but never like this. It will be my go to recipe forever! God bless

[@JustOneBitePlease]

Hello Evie, It is a pleasure to meet you. Congratulations on your baking success! I so appreciate you taking the time to share your baking experience making the Classic White Bread recipe. Thank you and have a wonderful weekend.

[@xxsolidsnake937xx]

Your dough is beautiful. The texture and lightness of it is something to marvel at. Your passion for bread shows in the products, excellent job.

[@JustOneBitePlease]

Hello xxsolidsnake937xx, Thank you so much for your kind words. I truly appreciate you for taking the time to share your thoughts with me and the Just One Bite, Please? community.

[@txredkim867]

Those are the prettiest loaves of homemade bread I've ever seen. Yum

[@JustOneBitePlease]

Hello Kim, It is good to hear from you. I appreciate your kind words for this video. Please let me know if you should have any questions. Thank you for taking the time to write. Have a great day!

[@danieldean8953]

Watched many videos on KZbin before settling on this recipe for my 1st bread. Glad I did! Absolute perfection from the get-go. The only difference I made were warming the liquids to 110-115 degrees, and rising the dough in a cold oven (with a pan of hot water under my rack). This sped up the time it took to double the size of my dough by a few minutes (maybe 15 minuets faster). Thanks for the excellent video!

[@JustOneBitePlease]

Hello Daniel, It is nice to meet you. I really appreciate you for sharing your experience making the Classic White Bread recipe. You comment will more than likely answer questions for those who are looking to make the recipe. Thank you so much for supporting my channel and taking the time to share your experience. Have a great day!

[@rolamie60]

i also warmed the milk and water a little the bread was so good

[@ijanms]

This is the softest and fluffiest bread I've made to date. A big hit with my family. Thanks so much!

[@JustOneBitePlease]

Hello Norizan, Congratulations on your baking success! It is wonderful your family is enjoying your freshly baked bread. I so appreciate you for sharing your experience making the recipe. Thank you for writing and have a great day!

[@auliaazzi8578]

this channel is so underrated, your skill is amazing!

[@JustOneBitePlease]

Hello Aulia, Thank you for your kind words and for supporting my channel.

[@BB-cz5ob]

Agreed. A treasure well hidden. You are amazing, Chef!

[@DiannaAtherton]

I saw your video very early this morning and knew I had to try it out. I took all the ingredients out of refrigerator so they would be room temperature when I started. I just took bread out of the oven and sliced off the end piece. I have to tell you this bread is delicious. I make 2 loaves of bread every week. Your recipe is superior to mine. At 63 you are never to old to learn. I have been collecting bread pans and good cookware all my life. Your bread made my bread pans looks worthy LOL. Cheers

[@JustOneBitePlease]

Hello Dinana, It is my pleasure to meet you. Congratulations on your baking success! How wonderful it is to hear about your experience with making the recipe. I'm so glad you found it helpful in your bread baking quest. I appreciate you taking the time to share your thoughts and comment with me and the Just One Bite, Please? community. Thank you and have a wonderful day! P.S. I just love that you have a collection of baking pans and cookware.

[@danoul5881]

Waouh merci chef pour cette excellente recette de pain bravo👏👏👏👏

[@JustOneBitePlease]

Avec plaisir. Je serais ravi d'entendre parler de votre aventure et de vos résultats en matière de pâtisserie.

[@ADAMKIKS30]

Thanks a lot , I have tried almost your recipes and were so delicious and successful and my family loved it

[@JustOneBitePlease]

That is wonderful Adam. Thank you for sharing your experience with us. I really appreciate it!

[@MonaMohamed-eg1xd]

I tried this recipe today. It was the best sandwich bread I've ever made. Thank you so much for your great videos, you're the best.

[@JustOneBitePlease]

Hello Mona, Congratulations on your baking success making the Classic White Bread recipe! How wonderful to hear of your baking adventure and results. Thank you so much for taking the time to write and share with us. Have a great day!

[@elizabethallemong6951]

Oh, Mr. Ramon, I baked your Classic White Bread tonight and promptly gave one piping hot loaf to my dear neighbor. She loves white bread. I was skeptical, but this bread is different. It is rich and luxurious. I was watching some doctor on TV telling us to try to lose some weight while stuck at home. I ignored the man while I devoured two thick slices smothered with soft butter. If the poor doctor could taste your bread, he would have stayed silent. In times like these, we all should eat your white bread. For mental health, of course! Thank you for this wonderful recipe. I am a convert now.

[@JustOneBitePlease]

Hello Elizabeth, Congratulations on your baking success! It is so wonderful to hear your thoughts about the recipe and the pleasure and enjoyment it can bring to our lives. You neighbor is lucky to enjoy your baking creations. How kind of you to share! Thank you so much for taking the time to write and share your thoughts. Have a wonderful day!

[@tommyariel]

I am saving all you videos in my library. Love you work!😄😄

[@JustOneBitePlease]

Thank you so much for supporting my work, Jody!🍞🍔🥨🥯🍰🍝😊

[@lolpo555]

You're awesome. I'm a cook, but a beginner one. A Lot to learn, but videos like these make love this profession. Thank you!.

[@JustOneBitePlease]

I appreciate you taking the time to comment and share your thoughts with us. Have a wonderful evening.

[@maureenedonovan9935]

I think I love you. Well, be that as it may, I love your videos, your recipes and your bread. Since I share, so do my sister, my brother-in-law (who goes mmm mmmm the whole time he is eating the bread or rolls) and a friend. I was a good bread baker before but now I am fabulous.

[@JustOneBitePlease]

Hello Maureen, Congratulations on your baking success! It so wonderful to hear about your experience making the recipe. I'm so glad you have a following now from your friends and family. That can be one of the most satisfying aspects of baking and cooking is the sharing of the food we make with the people we love. Thank you so much for taking the time to write and share your thoughts​ and experiences with me and the Just One Bite, Please? community. Have a wonderful day!

[@ChezGra]

Love it! I have been making this recipe for at least a year once a week. It is just perfect. The only thing I do differently is let the dough rise 1 hour, degas and shape into loaves, let rise one more hour then cook. I don't see it necessary to let it rise three times. My loaves look just like yours and it takes less time. They taste amazing!!

[@JustOneBitePlease]

It is wonderful to hear you are baking homemade bread every week. The longer fermentation helps to develop a finer crumb structure in the final loaf, but it sound like you get great results with your process. Thank you for sharing!

[@ChezGra]

Just One Bite, Please? Thank you for answering! I think I will try doing it your way to see the difference!

[@vivientan8272]

Thank you so much for such a great video. 😃

[@JustOneBitePlease]

Hello Vivien, It is nice to meet you. I'm so glad you enjoyed the video. Please let me know if you should have any question about this or any of my other recipes. Thank you for writing. Have a wonderful day!

[@nah3186]

Finally a true soft sandwich bread recipe. We're going to make this today, can't wait. Thanks for sharing.

[@JustOneBitePlease]

Hello NAH, It is nice to meet you. I would love to hear how did your Classic White Bread turn out for you? Thank you for commenting and have a wonderful day!

[@sewsowdesignstudiowfelicia3097]

Thank you, Thank you... THANK YOU! I just recently began experimenting with bread making. I purchased a couple of bread makers from the thrift store and unfortunately, I haven't been able to achieve the nice, symmetrical dome. So, I said the heck with it. I am going to try to bake them in the oven ANNND use my stand mixer... I must say the bread turned out beautiful. This recipe is a keeper and it was my first impression of actually handling the dough. Much appreciated. I wish I could attach a picture...

[@JustOneBitePlease]

Congratulations on your baking success! It is wonderful to hear about your experience with the Classic White Bread recipe. I'd love to see a picture. If you would like you can email me at: [e-mail] Thank you for taking time to share your story with us here. Have a great day.

[@sewsowdesignstudiowfelicia3097]

I sent the pics... I'm now gearing up to attempt your grandmother's Mexican rice recipe.:)

[@JustOneBitePlease]

I'm looking forward to seeing your pictures!

[@sakinaanwar126]

Excellent 👍👍👍thanks a lot

[@JustOneBitePlease]

It is my pleasure, Sakina! Have a great day!🍞😀

[@ursulasewnarain7265]

Excellent recipes and sure I wil try some;thank you sir for all these wonderful recipes

[@JustOneBitePlease]

Hello Ursula, I really appreciate your kind words. Thank you!

[@مجتبىعلي-ف8ر6ص]

كنت ابحث عن طريقة عمل التوست الامريكي شكراً لك ياشف انت راقي انا معجب بعملك 👍😉

[@JustOneBitePlease]

إنني سعيد جدا لأنك وجدت الفيديو الخاص بي مفيدا. أتمنى لك يوماً عظيماً! 😊

[@holkn4189]

Made this bread 2 times now.. Turnt out great both of the times.. One of the tastiest breads I've ever had! Thanks for the great recipe.

[@JustOneBitePlease]

Hello Dennis, Congratulations on your baking success making the Classic White Bread recipe. It is always nice to hear how the baked goods turn out. I really appreciate your kind words and for taking time to share your experience with us. Thank you!

[@jbaba4023]

Welcome back. Watching your bakes are mesmerizing to say the least! I look forward to your next creation, but don't wait too long please! Now I have to go make some dough since you've inspired me :-)

[@JustOneBitePlease]

I so appreciate your kind words and I am happy to be back at creating more content for my channel. Have a great time baking!

[@NeloFarNeloFar-t]

thank you sir

[@bungaraya6082]

Cantiknya roti dia. Nak cubalah resepi ni.

[@JustOneBitePlease]

Halo Bunga, Saya senang bertemu dengan anda. Saya harap anda menikmati membuat Roti Putih Klasik anda. Terima kasih kerana meluangkan masa untuk menulis kepada saya. Selamat Baking, Alejandro Ramon, Hanya Satu Bite, Tolong?

[@melaniemccauley8196]

Thank you for the video and recipe. I made the bread today, and it came out great!

[@JustOneBitePlease]

Melanie, That is great! I really appreciate you for taking the time to share your baking experience with the Just One Bite, Please? community. Thank you so much!

[@yusofaziz1]

Great video. So detail and perfect. I could become a good baker by watching it for 10 times. Thank you. That was great.

[@JustOneBitePlease]

Hello Yusof, I'm so glad you found the video tutorial helpful. I have found most people are visual learners. Having the ability to go back and watch the process and technique very helpful when recreating it themselves. Thank you for taking the time to share your comment. Have a great day.

[@DeeDee20044]

All I can say about this, is WOW! I made it the other day and it came out GREAT!. Thank you for posting it.

[@JustOneBitePlease]

Hello DeeDee20044, Congratulation on your baking success! It is wonderful to hear about your experience making this recipe. Thank you for taking time to share and comment. I really appreciate it. Have an amazing day!

[@BB-cz5ob]

Amazing like all your recipes, thank you!... now I deserve a good bread knife.

[@JustOneBitePlease]

Hello B B, Thank you for commenting. Yes, we all deserve a good bread knife! 🔪🍞😀

[@مجتبىعلي-ف8ر6ص]

ياالهي رائع جدا احببت طريقتك بصنع العجين قطنيه ناعمه انا منبهر بعملك المتقن رئيت كثير من قنوات الطبخ كطريقتك لم ولن ارئ استمر يامبدع

[@JustOneBitePlease]

كلماتك جعلتني سعيدا جدا. شكرا لكم على كل ما تبذلونه من الدعم واللطف.

[@teresadelgado5284]

Beautiful Looking Bread!!😋

[@JustOneBitePlease]

Hello Teresa, It is nice to meet you. I appreciate your kind words. Thank you so much for taking the time to comment. Have a wonderful day!

[@minouchka5655]

not only bread it is also art it is exactly the recipe I was looking for thank you sooooooooooooo much!!!

[@JustOneBitePlease]

I'm so glad I could help. 😊

[@shienababy6097]

You are a natural! Thanks for sharing!

[@JustOneBitePlease]

Hello Shiena Baby, Thank you for your kind words. Have a great evening!

[@healthcoachchris7382]

It's great to see you posting again :) Please keep it up - your videos are so professional and enjoyable to watch.

[@JustOneBitePlease]

Thank you for your support and your kind words of encouragement. I truly appreciate it.

[@diene4]

I'll get this Wonderful recipe!🙏🏾👏👏👏

[@JustOneBitePlease]

Hello Jediene, It is nice to meet you. Here is the link to the full recipe with detailed directions: justonebiteplease.com/2017/07/27/classic-white-bread/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!

[@MultiShooter7]

For many years, I have tried to make a perfect loaf of homemade bread. I made some bread today, following your techniques, and it is wonderful. (I now realize that I’ve used too much flour in kneading over the years.) Thanks for sharing such detailed instructions! I have one question, is it no longer considered necessary to scald the milk and cool down before mixing? Many recipes call for it and I was under the impression that an enzyme within the milk would suppress the rising of the yeast. I would appreciate your professional clarification. Thank you and many blessings.

[@JustOneBitePlease]

Hello Elizabeth, I'm so glad my instructions were helpful and provided you with new approach to kneading and making bread. To answer your question we don't need to scald milk now of days since it has been pasteurized which does the work before we purchase it in the store. If you should use raw milk do scald it before using it in a yeasted dough recipe. Please let me know if you have any other question. Thank you for taking time to share your comment and question. Have a wonderful day!

[@MultiShooter7]

Just One Bite, Please? Thank you and many blessings.

[@uncleivanovich]

I like your style: classy and sober videos with no useless chitchat.

[@JustOneBitePlease]

Thank you El Nino!

[@uncleivanovich]

My pleasure. You said to brush the top of the loaves with soft butter, do you mean melted butter? Thanks.

[@JustOneBitePlease]

El Niño The butter can be either soft or melted. The warmth of the loaves will melt the butter. Keeping the crust soft and tender.

[@uncleivanovich]

Thanks.

[@macuisinefacilefouz]

comme d’habitude super 👍

[@JustOneBitePlease]

Merci beaucoup!

[@امنيةصيف-غ1ف]

السلام عليكم ... رائع و لذيذ ...سلمت يداك شيف 👌👍

[@JustOneBitePlease]

شكرا لأخذ الوقت للتعليق. حقيقة أني أقدر كلماتك اللطيفة.

[@lackinglactose2805]

I tried it, WOOOOW! I couldn’t believe my 👀 AND IT WAS FIRST TIME IN MY LIFE, it came soooogood and WAY BETTER THE ONE WE BUY IN THE STORES!!! I WILL GIVE YOU ⭐️⭐️⭐️⭐️⭐️

[@JustOneBitePlease]

Hello TheBlaster, Congratulations on your success with making the Classic White Bread! It is so wonderful to hear about your results. Thank you for taking the time to write and have a great day!

[@foziaiqbal6582]

Oh yum finest quality 👌👌👍😋 super duper soft milk bread 🍞😍

[@JustOneBitePlease]

Thank you so much! 👍

[@Patricia-ic4ee]

Wow they look good,thank you for showing ,

[@JustOneBitePlease]

Thank you Patricia! I appreciate your kind words.

[@tryingnothard]

This is the best loaf bread recipe. Thank you.

[@JustOneBitePlease]

Hello tryingnothard, Thank you so much for your kind words.

[@thewittyguide]

Hi, I tried your butter rolls (no-knead) and focaccia (Poolish method) and they both turned out amazing! I guessed the secret is the time-consuming proofing steps! I do not have a stand mixer but would love to make your white bread. Should I use your no-knead or Poolish method or is there another video which you have demonstrated a no-mixer method. I noticed too you reply comments and it is just so nice of you to take your time to answer your fans. Thank you for your time and appreciate your sharing! I am going to try to make your Detroit Style Pizza next!

[@JustOneBitePlease]

Hello The Witty Guide, It is nice to meet you. I appreciate you waiting for my response to your question about mixing and kneading the Classic White Bread recipe. In the directions, I included the method for mixing and kneading by hand. Here is an excerpt from the post: By Hand: 1. In a large bowl combine the whole milk, water, granulated sugar, instant yeast, butter, and half of the bread flour. Mix with a wooden spoon and beat until well combined. 2. Add the remaining bread flour and sea salt to the mixing bowl. Combine the ingredients together until a shaggy dough forms. 3. Scrape down the wooden spoon and the bowl using a plastic bench scrape and to turn the dough onto the work surface. 4. Knead the dough to combine the ingredients for 1 to 2 minutes. Using the plastic scrape the dough off your hand and to bring it back together from the work surface. (Note: the dough will be very sticky at this point. Do not add any extra flour) 5. Continue to knead the dough for 8 to 10 minutes to develop the gluten. The dough will become strong and smooth. (Continue recipe below) Here is the link to the full recipe and detail directions: justonebiteplease.com/2017/07/27/classic-white-bread/ Please let me know if you should have any other questions. Thank you for taking the time to write and for sharing your experience making the recipes. Have a wonderful day! 🍞😊

[@thewittyguide]

Just One Bite, Please? Thank you so much for taking your time to reply! I did see your very detailed written recipe but I wanted to watch a video of how you “knead the dough” for this recipe. I have seen how you knead the dough (Poolish Method) in your Detroit Style Pizza video. Do I hand knead the dough the same way? Thank you!

[@giovanagarcia2451]

Magic hands man!

[@JustOneBitePlease]

Hello Giovana, It is nice to meet you. Thank you for your comment. I'm just seeing it for the first time today!😊

[@arumhasbullah7995]

it is very clear tutorial. I made your burger bun several times and my children loved it, and this time I also should try this recipe..... by the way I fall in love with the mixer ha ha ha

[@JustOneBitePlease]

Hello Arum, I'm so glad to hear of your success in making the hamburger bun recipe. I would love to hear back from you after you have made the Classic White Bread recipe. The mixer is really nice. Here is the link to purchase the mixer just in case someone wants to buy as a present for you: amzn.to/2xH7ahH Thank you for taking time to share your comment with us and have a wonderful day!

[@Caribbeana]

Very neat

[@JustOneBitePlease]

Thank you, me quamina!

[@amitap2025]

Hi... I came across your recipe and it seems great!. Plan to try it tomorrow. Can I substitute half the butter with an equal amount of vegetable oil? Thanks in advance.

[@JustOneBitePlease]

Hello Amita, How did your Classic White Bread turn out for you?

[@ina.yutube7965]

I want make this bread later thankyou for the recipe!

[@JustOneBitePlease]

Hello Gerut, It is nice to meet you. Please let me know if you should have any questions. Thank you for writing and have a great day!

[@myjo24de]

I’ve made your bread recipe many times, and it’s very, very good! Just on a technical note…I see you’re using a “fan” oven and was wondering if any temperature adjustments need to be made for a conventional gas oven? Love your recipes!

[@JustOneBitePlease]

Hello Joanne, It is nice to hear from you. I appreciate you waiting for my response. Although I have a Convection Setting on my oven. I don't use it for baking. I have found with my oven I get better results and even baking without the Convection Fan on. Most ovens need to be reduce by 25℉ (4℃) for the recipe temperature when using the Convection setting. I would recommend referring to the Oven Manufacture instructions for your particular oven on using the Convection Setting for Baking. Please let me know if you should have any other questions. Thank you for writing and have a great day!

[@Rose27Aquino]

woow thanks for sharing this recipe..new friend here stay connected thanks

[@JustOneBitePlease]

Hello My Recipe's, It is nice to meet you! Thank you for taking the time to write and leave your comment. Please let me know if you should ever have any questions about this or any of my other recipes. Have a wonderful day!

[@one01neo]

Sounds good! Thank you.

[@JustOneBitePlease]

😁

[@damehome2563]

Beautiful

[@JustOneBitePlease]

Hello Dame Home, It is my pleasure to meet you. Thank you for taking the time to share your message with us. Have a great day!

[@AsifMongol]

Very good video

[@JustOneBitePlease]

Hello Muhammad, It is nice to meet you. I'm so glad you enjoyed the video. Please let me know if you should have any question about the recipe. Thank you for writing and have a great day!

[@jmirvinggbooks]

Hey Alejandro, I am look for a new stand mixer, I clicked the link you had but it's not the same one. Also, did you really like the stand mixer? I had a Kitchenaid is Litchi better, or Kitchenaid better?

[@JustOneBitePlease]

Hello there, I would recommend the KitchenAid Stand Mixer. Here is the link on Amazon: amzn.to/3eZ7WfE I've had my 5 quart KtchenAid Stand Mixer for 33 years and it still works as good as it did brand new.

[@jmirvinggbooks]

@@JustOneBitePlease Awesome! Thank you for replying! 🙌😃 I thought so, Ill just stick with the ol' Kitchenaid! 🙌😃

[@fazlybiz357]

Hi Sir, I really enjoy your channel, could you demonstrate how a proper techniques like this with ketogenic ingredients

[@JustOneBitePlease]

Hello Fazly, I appreciate you for sharing your comment with me and the Just One Bite, Please? community. I don't have any experience with baking with ketogenic ingredients and I would refer you to this website: www.myketokitchen.com/collections/low-carb-keto-baking-recipes/ Thank you for being part of our community and have a great day!

[@fazlybiz357]

Yay, thanks .now I know that inulin can be used to feed the yeast.

[@babosing]

Beautiful!

[@JustOneBitePlease]

Thank you!

[@robertrivera4125]

Nice presentation l like.

[@JustOneBitePlease]

Thank you Robert!

[@EdgarAllanJo]

Perfection, sir!

[@JustOneBitePlease]

Thank you so much, Jo!

[@gracieosornio9291]

thank you chef!!love your videos nice music also!

[@JustOneBitePlease]

Hello Gracie, Thank you so much!

[@sweetshay6172]

Looks great will try this weekend😊

[@JustOneBitePlease]

Enjoy! 😃

[@moniponi2176]

Such a beautiful video! ❤

[@JustOneBitePlease]

Thank you so much!

[@AnnaLopez_]

Love it thank you so much I'll be making this tomorrow morning ❤❤

[@JustOneBitePlease]

Please let me know if you have any questions. Happy Baking!😃

[@KATHLEEN2304]

I love what i see and plan to make this bread. Can you confirm that you used only 2 teaspoons instant yeast and 1 Tablespoon salt which seems a lot of salt. Just checking.

[@sunflower70-44]

Hello chef, I would like to ask you if it’s possible to freeze the dough after the first fermentation ? If yes, shall I continue with exactly the same steps after defrosting the dough? Thanks a million for the lovely recipe

[@JustOneBitePlease]

Yes, you can freeze the dough after the first fermentation. I recommend defrosting the frozen dough in the refrigerator and then pick up where you left off in the recipe.

[@sunflower70-44]

@@JustOneBitePlease thanks a million for your prompt reply!! God bless

[@dyfynt1187]

Gorgeous bread! Nice to see you. Love making your recipes, they always turn out wonderful. Thank you :-)

[@JustOneBitePlease]

Thank you so much for taking time to comment. It is great to know people are making my recipes. Have a wonderful evening.

[@dawudabdulsalam4669]

This is a great recipe. Hopefully i get the same resukts using my hand

[@JustOneBitePlease]

Hello Dawud, It is nice to meet you. How did your hand kneaded bread turn out for you?

[@greanfinisher4014]

You could obtain the same results by hand, but you better plan on kneading the bread dough for a good hour or so. Otherwise, you just won't provide the dough with enough gluten to allow it to rise satisfactorily. If you're really serious about bread making, a machine is the only way to go.

[@wleleng]

Hi, has tried and really like the bread! Is it possible to proof the dough overnight in the fridge for the last stage of proofing! Thanks so much for recipe!

[@JustOneBitePlease]

Hello Woong Le Leng, I would recommend bulk retarding the dough after the fold for the best results. The next day you would divide the dough into 2 pieces and continue with the steps to preshape, final shape, proof, and bake the loaves.

[@wleleng]

Just One Bite, Please? Thank you for your reply. Made the bread for the second time and it came out beautifully again. Btw, your recipe is the first that I tried for my first bread during this social distancing period. Thanks again!

[@rodrigocruz-ob3fg]

hello and again, excellent tutorial, I have a question, can I put grains on the dough before baking it and if so, how would it affect my result?

[@JustOneBitePlease]

Hi Rodrigo, You can replace 100 grams of whole grain flour for 100 grams of Bread Flour with good results. I will be posting a 100% Whole Grain Bread in the near future.

[@rodrigocruz-ob3fg]

thanks for your advice, I will practice it this way, but would you have to take the time to bake ?, in advance and again, thanks for your time and response, success with your channel

[@selvibeastly4074]

Wow! Superb, feeling to eat. The bread really looks too soft 🍞😋👍

[@JustOneBitePlease]

Hello Selvi, Thank you so much for your kind words. Have a wonderful day!

[@greanfinisher4014]

Hi. I tried your bread recipe last week, and it worked absolutely great! Thanks! What's the secret in getting the bread dough evenly heated in the oven? The two loaves that I baked were browned on top, but the ends and sides were not. Should I try using aluminum bread pans instead of the steel ones? Thanks!

[@JustOneBitePlease]

The shiner the pans are the less the crust will brown on the sides and ends in the oven. I recommend using dark heavy duty baking pans. Here is a link to the style and size of pan I'm talking about: amzn.to/2wHSJJp Thank you for leaving your comment and for sharing your baking experience with us. Please let me know if you have any other questions. Have a good evening.

[@greanfinisher4014]

Thank you very much for the helpful tip! I just ordered a few of those pans.

[@JustOneBitePlease]

It is my pleasure.

[@rafiqnoor4912]

I find this bread recipe as the best one. Perfectly prepared and presented. I must try this one following you.

[@JustOneBitePlease]

It is nice to meet you Rafiq. Thank you for your kind words and for following me. Have a wonderful day.

[@rafiqnoor4912]

Just One Bite, Please? It's my pleasure having this best bread preparation. Stay blessed.

[@JustOneBitePlease]

Thank you!

[@MarkWoodChannel]

Hi chef, quick question if you're paying attention here these days, I have a box of non-fat dry milk, how would you suggest replacing the whole milk, add more butter?

[@JustOneBitePlease]

Hello Mark, I wouldn't change anything. Hydrate the dry milk as according to the box and use the same amount of butter in the recipe. The dry milk proteins and sugars will produce a good structure, color, and flavor to your final baked loaf of bread. I'd love to hear (and see) how the bread turns out for you. Take care my friend and Happy Baking!

[@MarkWoodChannel]

@@JustOneBitePlease Thank you, starting to make it now.

[@paulinamartell9293]

Excelente tus videos!!! me gano la vida haciendo esto, gracias

[@JustOneBitePlease]

Hola Paulina, Es bueno conocer a un compañero de repostería profesional. Me encantaría escuchar sobre su panadería y cómo son sus días como hornear. Muchas gracias por tomarse el tiempo para dejar su comentario. ¡Ten un día maravilloso!

[@paulinamartell9293]

@@JustOneBitePlease Saludos!!! Soy de P.R. Estudie pero la mayoria de lo que se lo aprendi trabajando en el unico hospital vegetariano que existe en el caribe, con un panadero que tenia mas de 35 años de servicio y fue un excelente maestro para mi. Este hospital tiene una panaderia donde se prepara el pan y los postres que consumen los pacientes y los que se venden en su cafeteria. Tambien se venden al publico en general. Son famosos por un pan al cual le llama pan proteinico y por los bizcochos de maiz y zanahoria. Trabaje por 20 años. Empeze joven pero como madre soltera ahora trabajo en mi propia casa haciendo diferentes tipos de panes, postres y comidas para poder atender a mis hijas. Tengo mis clientes y hago lo que me gusta. Te felicito por tus videos y por sacar de tu tiempo para cotestar los mensajes, gracias.

[@user-ku8oq1yz3y]

انت مبدع انت رائع انت شيف محترف انا اعشق طبخاتكً ♥️♥️♥️♥️♥️👍🏻👍🏻👍🏻👍🏻👍🏻لعندك معجبين عرب ترجوا منك ترجمة عربي في الفديوات القادمة

[@JustOneBitePlease]

شكرا جزيلا على كلمات التشجيع لطيفة. وسوف نقدر تقديراً كبيرا ترجمة بلدي وأشرطة الفيديو. وقد يوم رائع! 😃

[@mymoon5292]

Just One Bite, Please? نعم نريد بالعربي ممكن

[@cozinhafacilcomfernando3649]

Parabéns sou seu fã testo suas receitas todas são ótimas sou profissional na área mas as suas são surpreendente

[@JustOneBitePlease]

Muito obrigado. Eu realmente aprecio suas amáveis ​​palavras de apoio.

[@cozinhafacilcomfernando3649]

Just One Bite, Please? Vc e de que país sou brasileiro

[@JustOneBitePlease]

É bom conhecer você! Eu sou dos Estados Unidos.

[@markosrs]

Wonderful ... Fantastic. I intend to buy a mixer of these, but, here in Brazil it is still very expensive. TKS

[@JustOneBitePlease]

I appreciate your kind words so much! This recipe is very easy to mix and knead by hand. I used a machine for this video since I was sponsored by the company that made the mixer. Thank you and please let me know if you have any questions.

[@taephy6742]

Looks so delicious....am hungry again.

[@JustOneBitePlease]

Thank you!😀

[@lightning4871]

Nice job!

[@JustOneBitePlease]

Thank you, Lightning48. Cheers!

[@daveheel]

nice bake. how long does this last before going stale? i've always had this problem since it takes me days to finish a loaf of homemade bread. i had to use a little dough conditioner to make my bread soft and last for a few days.

[@JustOneBitePlease]

Hi daveheel, I recommend storing the Classic White Bread in a plastic bag for up to 4 days or double wrap with plastic wrap and freeze for 2 months. Thaw the frozen loaf in the plastic wrap to room temperature before slicing and eating.

[@daveheel]

thank you.

[@greanfinisher4014]

What I will usually do is to place the left over bread inside a plastic food storage bag, and then store it inside the refrigerator. In that way, the bread may keep for a week or so.

[@daveheel]

when i put bread in the fridge, it goes hard fast. most recommend putting it in the freezer which i really haven't done.

[@JustOneBitePlease]

Refrigerators remove moisture from the air inside the compartments causing bread (wrapped in plastic) to dry quicker than bread left at room temperature. If a bread has butter in the recipe will also seem drier until it comes to room temperature or is toasted before eating. We have found it is better to freeze the extra loaf for the best results for later use.

[@TressasSouthernHomeCooking]

I just love your videos!! You are a master with dough. I have been practicing making my own bread for about a year on and off. My bread is really great sometimes but not all the time. I cannot wait to try your recipe and instructions. I do not know if you remember me but I was the one that asked for the lemon layer cake. I know you probably are busy and get a lot of requests now. That mixer is very nice. Thank you for sharing your recipe!!------Tressa Daigle

[@JustOneBitePlease]

Hello Tressa, I do remember you. 😃 This year has been very busy as I am working as a consultant for a restaurant in San Diego developing their menu and recipes. I hope to get to make the recipe for the Lemon Layer Cake by this fall. It depends on my work schedule. I really appreciate your support of my channel. It is people like yourself that keep me excited about producing blog post and videos. Thank you and have a great day!

[@TressasSouthernHomeCooking]

Thank you for taking the time to answer my comment. It truly makes my day!! I totally understand and would like to watch anything you post. It is always a learning experience for me and for that I am truly grateful! Have a great day!!------Tressa

[@suziephilip]

Hello when you turn the bread loaf do you need to switch off the oven or can you open the oven and turn it please

[@JustOneBitePlease]

The oven needs to stay one when you turn the loaves. You want to do this to brown the tops of the loaves evenly. Once you turn the loaves keep baking for the remaining time or until the loaves are golden brown.

[@rosemary4033]

How much stuff in it cups and????

[@JustOneBitePlease]

Hello Rose Mary, Here is the link to the full recipe and directions for the Classic White Bread: justonebiteplease.com/2017/07/27/classic-white-bread/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video or the description box below the video. Please let me know if you have any questions. Happy Baking!

[@nafissanessaba6251]

As usual magnifico 😉 Where can i buy this mole please ?

[@JustOneBitePlease]

Hello Nafissa, Here is the link to the bread baking pan I use for this recipe. amzn.to/2Hu3t6T Please let me know if you have any other questions. Thank you for writing and have a great time baking!

[@lh1572]

Perfection!!

[@JustOneBitePlease]

Hello L H, it's my pleasure to meet you. Thank you so much for taking the time to leave your kind message. I truly appreciate it. Please let me know if you have any questions about this or anything of my other recipes.

[@Truthseeker11-q1k]

Hi Alejandro. I am from India and I like the look of your breads! I have been trying to make Irish soda bread but it turns out to be dry, crumbly and the slices cut are thick. Is there a way this bread can be made soft, not crumbly and dry and be cut in nice n thin slices?

[@JustOneBitePlease]

Hello Vinanti, It is nice to meet you. I don't have a published a video for Irish Soda Bread. I would recommend this recipe from King Arthur Flour. Here is the link: www.kingarthurflour.com/recipes/irish-soda-bread-recipe I hope this helps you on your quest for the perfect soda bread you can slice thinly. Have a great day!

[@alejandroheinrich5538]

you are a genius man, recently in 2020 youtube recommended me your videos, I would like to know why you don't upload more videos? Greetings from Argentina

[@JustOneBitePlease]

Hello Alejandro, It is my pleasure to meet a fellow Alejandro. I've had other projects keeping me busy. I'm working on producing new content. Stay tuned! Please let me know if you should have any questions about this or any of my other recipes. Thank you for writing. Have a great day!

[@ramaaramani339]

Hi, I assume bread flour is not the regular APF, is it !! Will it still yield similar results if I use APF instead of bread flour (or are they both the same) !!

[@JustOneBitePlease]

Hello Sibling Spotlight, It is nice to meet you. There is a difference in protein content between the two flours. All-Purpose Flour has less protein than Bread Flour which in turn means there is less gluten. The gluten is what provides the structure in the dough. You can use all-purpose flour (unbleached, unbromated) to replace the bread flour. I would recommend using a brand like King Arthur Flour for the best results. Cheers and Happy Baking!

[@obedan3990]

Excellent!!

[@JustOneBitePlease]

I'm so glad you like my work. Thank you!

[@Puddin916]

I really enjoyed watching this video. I noticed that you didn't add butter while kneading the dough on the last 5 minutes? Curious, because in that the addition of butter or even grape seed or canola oils would add to the longevity of the loaves. As well as adds lots more flavor. In that they would stay soft 5-6 days longer, depending on the consumption rate? Perfect for toast and also French toast with fruit. I made this recipe, but used the preferment "Poolish method". Also, I included a little sugar for added flavor 3 Tbsp also 1 Tsp of Diastolic malt The combination works very well. The family cant get enough of it. Better than that, I've sold quiet a few at the weekly fresh market, they go like hot cakes. Thanks again.

[@JustOneBitePlease]

Hello Carolyn, It is wonderful to hear your suggestions of how you adjusted the recipe to provide a longer shelf life to the baked bread. Congratulations on your success at the fresh market. Thank you for taking time to share your experience with making this recipe with the Just One Bite, Please? community. Have a great day!

[@vdj4859]

What is preferment polish method ?

[@osmonfrances2407]

CAN I GET SOFT CRUSH IN A BREAD MAKER AS WELL??

[@JustOneBitePlease]

The crust will be soft and tender when baking in a Bread Machine. The volume of dough is quite a lot for a Bread Machine. I would suggest checking to see what the maximum weight of the dough is for your machine. Please let me know if you have any other questions. Have a great day!

[@uncleivanovich]

I need your help. I tried this recipe twice and both times I got a slightly uncooked loaf. I have a gas oven and I baked the loaf at 200°C for about 40 minutes. The crust of the sides, inside the tin, is quite 'moist', even though I removed the loaf immediatly. Any suggestions? Thanks.

[@JustOneBitePlease]

Hello El Niño, The oven temperature should be 190℃ and the baking time should be between 32 to 35 minutes. The higher temperature browns the exterior to quickly before the loaves are able to bake through the center. I find I need to move and turn the loaves around during baking in my oven to get even browning. Please let me know if I can answer any other questions you might have.

[@uncleivanovich]

Thank you so much.

[@rolamie60]

i made this bread today and it was so soft and so good but i realized later i forgot to rotate the bread it was till very good .i will be making this often

[@JustOneBitePlease]

Hello Judi, Congratulations on your baking success! It is always wonderful to hear about the results from our Just One Bite, Please? community. Thank you so much for taking the time to write. Have a great day!

[@Jujumines]

What is the type of the flour ?

[@JustOneBitePlease]

Hello Cc C, It is nice to meet you. The recipe uses Bread Flour but can be made with an All-Purpose Flour like King Arthur as it has a higher protein content of 11.7%. Here is the link to the full recipe with detailed instructions: justonebiteplease.com/2017/07/27/classic-white-bread/ Please let me know if you should have any questions. Thank you for writing. Happy Baking!

[@Jujumines]

@@JustOneBitePlease thank u for your reply, i just want to know what is the type of the flour (45,55,65,80) the number .

[@PobrengItaliana]

I made this today and tommorow i will cut in the morning.. You have a very beautiful Dough mixer!!

[@JustOneBitePlease]

Hello May, Thank you so much!

[@JustOneBitePlease]

Hello May, How did your bread come out? I'd love to hear about your experience making this recipe.

[@MJK-rc2bk]

what if i don't have bread flour? is it ok if I use any AP flour? and could you please post the measurement for 1 loaf?

[@JustOneBitePlease]

Hello Manjusha, You can use all-purpose (plain) flour with good results. Divide the recipe in half using the weighed ingredient measurement to making one loaf.

[@MJK-rc2bk]

@@JustOneBitePlease thank you 😊