I don't buy bread anymore! The new perfect recipe for quick bread

[@Food-Language]

If you’ve ever dreamed of filling your home with the aroma of freshly baked bread, this video is for you. I'm sharing my secret recipe for quick bread that’s so tasty and easy to make, you’ll never want to buy bread again!

[@vanniekerkjohannes5568]

Look's so crispy and delicious 👌💕

[@MR-ub6sq]

Thanks for the enlightening and snappy video. Looks delicious. Did you know that in some cultures it is not considered appropriate to cut bread with a knife, but to break it by tearing it by hand?

[@rafatahrarian8011]

Reciepie

[@rafatahrarian8011]

Bread reeceiie

[@klausmenze5510]

What a great recipe! I'm going into my kitchen right away to create what you have demonstrated. I'm pleased that I had come across your video. Thank you for that!

[@aurielsmith8753]

I made this recipe yesterday but changed to dry rapid yeast, warm water and I needed to add a half cup of more water as it felt a dry....the results was fantastic....thank you so much for sharing

[@Food-Language]

Thank you for sharing your experience and for the kind words! ♥

[@wyldeman]

I'm going to try tomorrow but will use 245 bread flour then 75 whole wheat...wish me luck... still can't believe no butter or olive oil...we shall see...

[@arabellalunkes4532]

How much dry yeast did you add, pls?

[@aurielsmith8753]

@@arabellalunkes4532 I used 1 tsp rapid dry yeast

[@erNomic]

​@@arabellalunkes4532 use 1/3 the amount called for, is generally the conversion.

[@ShakilHashmi]

Watching from Bahrain. Baked it, ate it hot with olive oil and a little crushed garlic and pepper. That's all. Perfect 👌

[@ljm9092]

Now your recipe sounds delicious! will have to try it. :)

[@athomewithEden]

Wow! Looks easy to do ad yummy ❤ to try it. Thanks for sharing this ❤

[@ShakilHashmi]

@athomewithEden any crusty sourdough, slightly toasted with just extra virgin olive oil is perfect for breakfast. You can eat it everyday. The benefits are huge.

[@ShakilHashmi]

@@ljm9092 hope you tried it and enjoyed it.

[@athomewithEden]

@@ShakilHashmi great I'll do it. Thanks for that

[@dancingam]

I’ve baked for 40 years and this is now my favorite bread recipe. It’s time consuming but delicious. Reminds me of Mexico City bakeries of my childhood. Thank you.

[@Food-Language]

I'm happy you like it! I love this bread too, I even make it overseas when I'm on vacation 😅

[@ojzamed]

Yo lo vi y pensé que parecían bolillos

[@fernandabarron3816]

@@ojzamedeso mismo pensé yo!!😊

[@typerexc]

I found it only time consuming in terms of having to be there for it at certain times for a minute or two; I did not miss the clearing of the counter and wondering if I'd kneaded it for too long or not enough. I love that I just learned that all the stuff I've done in the past that's harder doesn't make better bread. In fact, this is better.

[@ThatSuzanneSchmid]

Yes, I thought of bolillos

[@samhain8975]

During baking if you want to get a more crisp crust simply spay water with a clean empty spay bottle you can reuse one or buy a empty spay bottle at any grocery or department store. I have one that has sugar water, salt water, flavored water like garlic powder and onion powder. Let the bread bake for a few minutes then open your oven oven and give the bread a good spritz or spray with whatever water or liquid you want to use. Let it finish baking and you will get a nice crisp crust on the bread. I make all kinds of bread weekly this week I’m making Kings Hawaiian bread made with real pineapple juice and etc. if you’re making it remember to boil the pineapple juice to kill the protein first or it can slow down or kill yeast.

[@darakinsey7775]

Thx! Sounds delish 🤤

[@chaidadas229]

Is there any way to keep this bread fresh the next day, and does it have a shelf life?

[@sitisiti8528]

Hello friend, how many minutes after 1st putting in oven for baking that u can open the oven - to spray the water.

[@mr.fixitup96]

This is a top notch recipe! It comes out exactly like the video shows if you follow directions. I like it because: 1. Easy! No big mixer, just a few simple tools and no big mess to clean up. 2. Crispy crust and great crumb. 3. Sizeable: This is perfect for a smaller household but easy to double the recipe if you wanted. Notes: Mine stuck a little to the parchment paper so I will grease it next time. The water is essential to get the crispy crust. I used two foil baking pans to act as the dutch oven effect. Next experiment is to see if I can make a cheese bread with this recipe. This bread is super easy to make and delish. Reviewed in the USA

[@Food-Language]

I'm so glad you liked it, your comment sounds like it came from a professional food critic haha. You are right, the steam makes the crust crispy, it also makes sure that the bread has enough time to expand before the crust hardens and becomes crispy. If the bread sticks to the parchment paper, you could grease it or dust it with flour. Let me know how your cheese bread experiment turns out!

[@pebbles11585]

Have made this twice and bread is good but think I could do do much better. I don't get near the risecand it's dry, added 3 tbsp of water and still not as sticky as video. Suggestions?

[@kathimeci5179]

The sound of the crunch has inspired me to submit this comment and get to work in the kitchen. I’m off to try this recipe. Thank you!

[@nealrogers999]

How did it work out?

[@kathimeci5179]

@@nealrogers999 Not great. There didn't seem to be enough water. Other bread recipes call for a 2:1 flour:water ratio. This recipe is less than 2:1. I'll try again with increasing the water.

[@polliwogs]

I'm from the United States, but I spent about 13 years in Germany during, and for several years after, the Cold War. This bread reminds me so much of the German Brötchen that I learned to love. I haven't found anything in American supermarkets that is quite like it, so I may try my hand at baking bread for the first time in 30 to 40 years.

[@D0NNIED00MSDAY]

I have a similar experience. I was on over they a couple years but those lil shops were great. 2 euro sandwich on those crusty breads was big time.

[@marikleinen1189]

Try to find different types of flours for baking bread. I am so surprised to see so many kinds of the flours are available here in Germany at local shops. This "Broetchen" looks really 👍 great. ❤ Thanks for the tips of advice for creating the art of baking broetchen for our daily bread. 🤗

[@Food-Language]

I just published a recipe that uses whole wheat flour, the taste is amazing!

[@cyanl.2245]

Happy you remember your visit fondly❤ greetings from Germany 🇩🇪

[@americanrroyalty]

lol go to a Mexican bakery

[@yarita67]

That is our traditional "bolillo"! Here, in Mexico, is the common bread, it's special for "tortas".

[@nancyarchibald9095]

I'm so excited to see this recipe online. I'm 68yrs and grew up on the Mecican border in AZ. What fond memories I have eating these rolls. The crust is tough and chewy and the crumb is semi dense and very yummy. It's a great treat sliced and eaten as toast, or slathered with butter to eat with yummy soups. * Did the indigenous Bakers add any lard or bacon grease to their doughs? Because the originals had so much flavor, I attributed it to the addition of animal fats, which I am a fan of. Thanks for the trip down memory lane. I wonder if these rolls TASTE anything close to the Mexican originals??.

[@Tool2370]

Also known as "pan blanco or pan frances"...🥖✌️

[@ruthmendez8531]

Please it looks delicious I’m from Santo Domingo and we call that bread .. pan de agua

[@nictecicero7621]

Yeeeesss, I thought the same, delicious bolillos!!

[@tonecus]

Not in your dreams! Those bolillos don’t exist anymore!

[@Flipbug_The_Whimsical]

Mine didn't rise quite as well, but they were bubbly and tasty. And very crunchy! I'm very pleased because I've struggled to get a good result with buns so far. Thank you!

[@israelrobles681]

we call these bolillos in Guadalajara Mexico, and they are amazing

[@isabelgonzalez9647]

Following from California USA I’ve made this recipe about 4 times now, it’s so easy to follow the flavor is amazing and yes they turn crunchy and soft. I don’t buy sandwich rolls anymore these are perfect!!

[@Food-Language]

Thank you Isabel, mission accomplished then ♥

[@saintgermain6031]

I'm right behind you. I'm going to try this and make me some sandwiches with it.

[@YounessAbouelouafa]

Please Isabel I’m also in the United States please can you let know wich flour you use

[@YounessAbouelouafa]

@@Food-Languagewich flour you use please

[@rockymini625]

I’m from Northern California. Where did you purchase the cubed brewers yeast?

[@faye2592]

I wouldn't say this is "quick," but it does look delicious.

[@hensonlaura]

Actually looks more fussy & time consuming!

[@naiyang888]

@@hensonlaura Do you have a quicker and easier recipe with the same or better results?

[@JamesTalvy]

@@naiyang888 Google Jim Lahey No-knead bread... basically mix it all ... sit overnight... form... bake

[@mamaparker2323]

​@JamesTalvy I was going to say that

[@xF1n]

@@hensonlaura More time consuming than what? Than buying pre-frozen and re-baked awfully tasting bread?

[@hugepark]

I made this yesterday and my wife and kids loved it. FWIW, when I was folding and stretching after each rest period, the dough didn't look as amazing and pillowy as the video. It was a little more dense and a little hard but I still stretched it with my hands and was able to get the dough to cooperate. Perhaps it needed a little more water? Also I planned to follow the recipe exactly, but after the second rest/rise period, we had to go out for dinner, so I put the dough into the fridge. I left it there overnight and then pulled it out in the morning and let it rest for 1 hour before resuming. I then made it into little balls, let rest for another 10 mins, then made them into bun shapes and rested again for 30 minutes before baking. I turned out perfectly. Thank you for this recipe!

[@Food-Language]

Thank you for your kind feedback ❤️ Some flours absorb more water and need small adjustments. You could have added a little more water, but I'm very glad it came out good nonetheless. I sometimes leave it overnight myself, but I avoid making overnight recipes on the channel. People complain that this recipe takes too long, even though the total work involved takes around 5 minutes, imagine if I left it overnight. Thanks for trying out the recipe ❤️

[@jameslovering9158]

@@Food-Language lol

[@fenyvirag1]

@@Food-Language

[@taunyale777]

Thank you for the overnight tip

[@thistooshallpass777]

Repetition is your best teacher! The more I watch this video and bake the bread the more people ask me if I got it at the bakery! Ha ! 🎉🎉🎉🎉🎉🎉Thank you for this best on KZbin recipe!!!!! I am so grateful, From Canada 🇨🇦

[@Food-Language]

Aww thank you, this really made my day! I'm glad you like it and I hope you'll try my other breads as well! Stay awesome ♥

[@thistooshallpass777]

@@Food-Language okay will do!!!!!!! Thank you!!!! You are Out of this W🌍RLD, awesome !!!!😎 😎😎😎😎😎

[@overcomer5574]

This bread was absolutely delicious! The crisp and crunch are real! I made a few compound butters to spread once it came out of the oven hot! My family absolutely loved it! Thank you so much for sharing and making it easy to follow!

[@Food-Language]

So nice to hear! Thanks for trying my recipe ♥

[@sujujewel2639]

I'm gonna try this. The crunch! I'm gonna dip mine in extra virgin olive oil and a cuppa to go with it. Watching from Kuwait.

[@gattamom]

MARQUETALIA - Mix, Rise 30 minutes, stretch and fold, rest 30 m8nutes, stretchand fold, lift and slap, rise 2 hours. Fold into rectanfle, cut into 6 pieces. Tuck under and Roll into balls. Rest covered10 minutes. Press into small rectangles, roll, pressing along the way. Rise 30 minutes, score lengthwise, sprinkle with water, sprinkle with flour cover with a tray. Bake at 440 230 for 20 minutes,uncover, bake 10 minutes at 390/200.

[@bills9174]

Typo: I think you intended to say "Bake at 440 230..." not 440 320.

[@gattamom]

@@bills9174 correct thanks

[@meandmybirdsnest1583]

How do I double this recepy.. I try to double it and it was a failure 😮😢

[@freeradical77]

@@meandmybirdsnest1583 Try doing two batches instead of one large one.

[@danc2014]

Even typing this is not quick ..... I use a similar recipe but mine will turn rock hard in 4 hours. Is this the same?

[@margaretdoria9906]

Making them ! I'm in the final process. Letting the bread rest rest for the last 30 minutes. My husband and I make bread often. We haven't been buying store slice bread for years. I know when a recipe makes sense just by looking at the ratio. This one does! Thank you so much for sharing ❤️. Updating my post: Came out absolutely delicious. Honestly, it's one of the best recipes I've ever tried.

[@Food-Language]

Best feeling in the world! You made my day with your comment ❤️

[@margaretdoria9906]

Awwwwwwww❤️. I'm glad I did. I will definitely try another recipe of yours. I'm definitely putting this one in my recipe folder. Have a blessed day.

[@factyfactso]

Hi, can you suggest what and how much can I use instead of that particular yeast mentioned in the video? I'm new to baking and only have instant dry yeast available. Thanks ❤

[@Food-Language]

@@factyfactso Instant dry yeast is fine, use ½ tsp. (2 grams) of it.

[@factyfactso]

@@Food-Language thank you so much for the response, will the time and temperature differ if I want to half the recipe 🙏

[@felava7658]

Just looking at the bread made my mouth water. The way is made that crunchy noise, oh wow. I'm hungry now!

[@Frankie-Time]

Hi I am currently in Rhode Island USA. I really enjoyed learning from you. I have never baked bread before but I will be baking these breads in about 1 hour. Thank you for sharing your gift with us mortals 😊

[@Food-Language]

You’re in for a treat! I’m glad you’re trying out the recipe, and I hope you enjoy it.

[@MrTolykozin]

That crunchy sound when you took a bite into that delicious thing was the nicest sound in the world!!

[@Food-Language]

Aww thanks Jack. I had some people complain about it, apparently not everyone likes crunchy crust.

[@LoveJoyPeace4Life]

That looks better than most bakeries these days. Hello from Australia 🇦🇺

[@kevin_mitchell]

Yeah, they used to sell these everywhere in all the stores and local delis. So crispy and soft and delicious. They were loose and you picked up however many you wanted with prongs. Then they decided to sell them in pre-packed plastic bags of 5 or 6. They lost their crispiness and as a result made it harder to chew through, like rubber. I stopped buying them, and I guess many others did too, because you hardly see them anywhere anymore. You need to go to the bakeries to get them now, unless you go to the Vietnamese cafes and lunch bars, but I don't think they're sold separately as a standalone product.

[@chespocket1756]

Aussi bread is not so good even buying it from your so called ‘French bakeries’ so yes you can’t go wrong trying this at home. Good luck mate!

[@LoveJoyPeace4Life]

@@chespocket1756 I managed to get a hold of a really nice rye sourdough starter so been making rye sourdough bread. It is like nothing else. Very very nice. Nothing like good homemade bread!

[@daveo2882]

Nothing like a good bullshiit generalisation.

[@mariluventrice9750]

My husband and I are in Australia. Saying hi. This bread recipe looks Devine. Thank you.

[@Food-Language]

Hi Marilu (and husband), thanks ♥ I'll be travelling to Australia in less than a month, planning to bake this bread there! Can't wait!

[@avocados4242]

These turned out just amazing! They tasted identical to the brötchen I used to have as a kid in Germany.

[@mady1566]

My goodness, your breads are amazing! Well done...Love the singing and the cracking of the crust.

[@Food-Language]

Thanks Mady, your comment means a lot ♥

[@michaeltincher5107]

The most perfect bread I've ever seen made on KZbin.

[@LiloUkulele]

Buenos Dias from Mexico! In Mexico we call these "Bolillos". A bolillo or pan francés is a type of savory bread made in Mexico and Central America. It is a variation of the baguette, but shorter in length and is often baked in a stone oven. Brought to Mexico City in the 1860s by Emperor Maximilian's French bride and her troupe of french cooks, its use quickly spread throughout the country and is as ubiquitous as tortillas. I must say, yours look and SOUND incredible. Will be trying your recipe tomorrow. Thank you!!! Subscribed

[@Food-Language]

Wow, thanks Lilo! I have heard so many names for this bread since I posted the video, I had no idea it was so popular in so many countries! Your comment wins though, so full of information and so exciting to read! Thanks for the great comment and please let me know how it goes when you try the recipe ♥

[@ahmedpatel5005]

HTX here. Dang that Bread ASMR hits the spot. can't wait to try it.

[@michelechorman3433]

Made these this afternoon. They’re not quick crunch is so great. My family approved!! Thanks for the recipe!! I did share on fb and I will keep this recipe!!!

[@Food-Language]

I'm so glad they turned out great!

[@thedirtygardener]

Hello from the US! Not as “quick” as I was expecting, but clearly worth the patience. I can’t wait to try this recipe. Thank you for sharing.

[@nancybradley1812]

I will be using Janie’s ancient grain flours. Not sure which one yet. Excited to bake for Mother’s Day! I’m 87!

[@Food-Language]

Sounds great, I love ancient grain flours! What types of Janie’s flours do you use? P.S. No way you're 87, you look stunning!

[@nancybradley1812]

@@Food-Language Einkorn is a fave and my latest is Black emmer and his protein 50%50% with sour dough. Soooo yummy!

[@NEMO-NEMO]

@nancy, I would be careful in altering this recipe and switching out whole grain flours. Pro bakers use a formula for bread and water percentages. Whole grains need more water and most of the time seeds need to be soaked overnight to soften them. I don’t think it’s a one to one switch as you are assuming. It’s best for you to find a bread formula that has already been tested with whole grains to produce these light and airy rolls.

[@MultiSweener]

Happy Mothers Day

[@JamesTalvy]

Bless your heart! Happy belated Mother's Day!

[@patriciamillar5496]

Perfect size for single person. I love the crunch and these are beautiful. Have not read all the comments but, can you freeze the unbaked loaves and bake just one at a time, as needed. If I baked them all at once, I would eat them all. No self-control here from USA.

[@Food-Language]

I know the feeling 😅 They really are irresistible. I have never tried freezing the unbaked loaves, I don't know how well they would thaw. I sometimes freeze the finished product and it stores beautifully. It's not as crunchy as the freshly baked, but it's still very nice. One experiment I wanted to try was to bake them covered until it's time to remove the top tray, then instead of browning them, let them cool and freeze the semi-baked breads. This way you would preserve the oven spring and the internal structure of the breads. Then when the time comes, defrost, bring to room temperature, and bake for the remaining 10 minutes. If you try this, please let me know if it works. I'll try it sometime in the future.

[@Kuklapolitan]

I'm making this today...so far it looks exactly like yours! I'm pleased thus far since I used to make bread that took all day with much kneading and rising. I am not able to do that anymore so I'm looking forward to the taste, texture and freshness. Taste & texture are the main things. I'll let you know how it all comes out. Thanks for this recipe.

[@Food-Language]

I've made this bread so many times I can now make it with my eyes closed 😅 I'm confident that if you follow the steps you will get nice results. Some people complain that it's too much work, let me know what you think when you've made it. Apart from the time needed for the dough to rise (which alas, cannot be shortened if you want a good taste), each step takes minutes, some even seconds. Thanks for trying my recipe ♥

[@1sense21]

Thank you, I made your bread recipe today to have with a hearty homemade chicken soup. My husband loved your bread recipe!! I followed your steps and they came out amazing!! Great taste and flavor!!

[@Food-Language]

I'm so glad you and your husband loved it! Homemade bread is the best!

[@rosy1posy704]

Started baking my own bread..big hit at Christmas.. happy holidays from Montreal, Quebec

[@larryheintzman1941]

Oh my memories of German Broetchen can now be realized! Thank you!

[@jmillerz5555]

This is a wonderful recipe.I used two 13x9 pans and the bread came out exactly like yours....I will say I used type OO flour and I needed a little more water but great video.

[@Food-Language]

Great to hear! Some flours just need a little more water, especially the high protein ones. It's great to see that people know to adapt when something needs adjusting. The good thing about videos is that you can see the consistency of the dough and know when it needs a little tweaking to be perfect. Thanks for the kind words ♥

[@mikerosy6924]

Hello and merry Christmas from Detroit, Michigan! Going to try this recipe out tonight! Thank u.

[@Food-Language]

Happy Holidays! Hope you enjoy the bread.

[@LiquidLightmandala]

Hello from Wisconsin USA! Thank you for sharing your beautifully baked breads!

[@Food-Language]

Hi! Thanks for watching!

[@vitisbp1131]

I love hearing that crunch.

[@lynnrabe4428]

I watching from Alaska,United States. I have my bread in the oven right now as i am following your video😊

[@Food-Language]

Thanks for watching, I hope it comes out great!

[@susanmessenger9052]

Watching from South Australia, I will be hearing that crunch tomorrow !!! Thank you !!!

[@Food-Language]

I'm planning our trip to Australia right as we speak! I hope to bake my bread on your beautiful continent as well! Please let me know how it goes.

[@pasquale120]

The rolls look light, crisp and I bet delicious! Thank you! Stay Healthy and Safe! xo

[@yenismarquez1014]

Mi Dios!! Eso se ve increíble, y no puedo creer lo fácil y simple de la receta, los haré pronto,solo que no tengo ese tipo de bandeja,la buscare,y luego te cuento, gracias por compartir tu talento,lo aprecio!!❤🙏

[@johnwainwright820]

I am watching from the UK 🇬🇧 and very interested in this recipe and the results, it reminds me of the bread I could buy as a teenager. There are very few village bakers now producing bread like this in the UK 🇬🇧. Thankyou for this recipe which I will attempt to bake bread as crusty and crispy as yours, xx

[@Food-Language]

Thank you John, have fun!

[@guaaaranaaa]

I made this recipe, but with warm water, and a generous amount of olive oil, in addition i ate this with Brushetta and Pesto, this is a nice combo especially fresh hot from the Oven. I thank you for this recipe!

[@Food-Language]

Sounds great!

[@asmodeusr1578]

This looks incredible. If you let that rest in the fridge overnight the flavor would be insane. I'm gonna have to try this.

[@januarysdaughter6664]

After which rise would you refrigerate it, or before the first rise?

[@anahoeree8002]

This looks super delicious...imagine..butter , ham cheese a leaf of lettuce. ...tomato...hummmm!!!!???!!! dELICIOUS...!!!!❤❤❤

[@Food-Language]

I don't have to imagine it, that's exactly what I did with every one of them 😁 Your description alone makes me salivate, I need to make another batch! Thanks for watching Ana ♥

[@davidhoff5589]

Hi from Bournemouth in Southern England, thanks, It looks simple, and easy to follow.

[@Marman56-k5f]

I’m definitely going to make this. Hello from Pennsylvania, USA.

[@Daniele-hh6gt]

Hello to you from Pennsylvania, USA

[@mooveegal]

new to baking, just tried and turned out well. was easy but do plan for 4+ hrs from start to finish (mostly passive time for yeast to do its thing). to make bread from scratch this is likely considered quick; and heard elsewhere that longer dough rise time yields better bread flavor, so worth the wait.

[@Food-Language]

Oh yes, I can confirm this. Bread does not like shortcuts, you can get results quicker, but the taste and the digestibility of the bread will suffer (you know the feeling when you eat something and it lands in your stomach like a brick 😅). I made some overnight recipes as well and plan to do some more of them on the channel, they taste even better. For pizza I only use overnight dough and it tastes sublime (making one as we speak)

[@michaeldehart648]

Hello from Texas, USA. Thanks for sharing!

[@wyldeman]

Longview area myself

[@MargaretSmith-o3o]

Watching from South Africa luv u baking of bread thankyou ❤

[@Food-Language]

Thank you! Happy baking!

[@TheExlurker]

Thank you for sharing this wonderful recipe. I hope to try this today. Looks absolutely delicious 😋

[@Food-Language]

Thanks for trying it! Please let me know how it goes ♥

[@heikemoritz9298]

I am from New Hampshire USA. I have baked bread for many years. This recipe is absolutely top

[@Food-Language]

Thank you Heike, what a compliment!

[@marlenesmith2975]

I did it. Perfection! From NJ.

[@Food-Language]

Thank you Marlene ♥

[@MariaMorales-zw3ju]

I love this recipe it’s easy to make I will try this I live in Los Angeles California thank you for the recipe

[@MPam1619]

I live in the USA where everything (in the supermarkets) is loaded with sodium and/or sugar. For this reason, high blood pressure is becoming a problem. So i appreciate this delicious low sodium bread recipe. Thank you.

[@Food-Language]

That's mainly the reason why I make my own bread and try to teach others to make it. That and the fact that nothing beats the singing of the crust and the aroma of freshly baked bread. Thanks for the kind words ❤️

[@dlainebok1795]

Watching from South Korea. Added around 10 mls of water to this recipe & these buns always turn out perfectly ❤

[@briangatiss9328]

Watching from Thailand - will definitely follow your recipe for these. Look fantastic.

[@janepowers6711]

A beautiful well done video, fantastic bread rolls, Brava🌷

[@Bethpoozie1799]

This is my go to bread recipe. I wet the bread up before rewarming them in the oven. It brings back the crispiness without getting dried out.

[@Food-Language]

Thanks, Beth! If you don't have much time to heat up the oven, you can try the pan. I let the pan heat up, then put the bread in, sprinkle a little water on the pan, and quickly close the lid. The steam heats the bread evenly and the bottom gets amazingly crispy from the hot pan.

[@Bethpoozie1799]

@@Food-Language Great tip. Thanks!!

[@brianbrady2203]

You’ve made bolillos. And they look good!

[@biboplus8855]

I’m from Egypt. I like backing bread and I will make it today hopefully to succeed. Thanks for your demonstration.

[@MaisieCooper-x2l]

Thank you for your recipes. Definitely a 10!

[@Food-Language]

Glad you like them!

[@brotherlee4265]

They look amazing and may be the taste is also amazing. The only setback is time taken to reach there.

[@einundsiebenziger5488]

Please, without the resting it's less than half an hour of actual work. Do this on a rainy sunday, refrigerate the dough of the rolls you won't eat right away, and you'll be good fro a couple of weeks.

[@sr.6816]

They look and sound amazing! I am convinced they also smell and taste amazing!! 🤤👏😍 German but watching from Massachusetts. ❤

[@Food-Language]

Thank you ❤

[@philochristos]

Those look and sound scrum-diddly-umptious.

[@peterpitre1503]

I am from the US New Jersey and I bake bread a lot. This video is great, can't wait to try it

[@Food-Language]

Awesome! Thank you!

[@pierrettelajoie8009]

Will definitely try it! I like the easy technique. Thank you from Canada 🇨🇦

[@Welshboy10100]

Thanks from cymru wales🏴󠁧󠁢󠁷󠁬󠁳󠁿 Diolch!

[@aquinnahsun]

Massachusetts, USA. I’m sure this recipe would work just fine as a single loaf, or maybe two, instead of the small rolls. My rolls are baking now, and I’m hoping for that superior crust! Thank you.

[@Lucette97]

How is it?

[@elmirasha2133]

I'm originally Slavic. My mother raised me and my siblings baking bread every single day. She would make a dough every single night and would leave it overnight on room temperature to mature. It needs to be tightly closed. It's a big difference of mature dough bread vs quick one. A huge

[@Food-Language]

It's great you have such great memories of your mother's baking! I have a similar story, I remember the huge batches of dough my mother used to prepare and mix by hand. It was a colossal amount of work. I still remember the smell of our outdoor wood oven, I wish I had one now.

[@Daniele-hh6gt]

​@Food-Language I've always wanted one. Too late now, though.

[@pm-ql4lp]

I made this today and it was really easy and came out delicious. I ate it drizzled with EVO salt and pepper. Gave one to my neighbor who loved it. There is very little hands on time. The rest is just letting it rise and 1/2 hour baking. Definitely will be making it again and again. Thank you!

[@Food-Language]

Sounds great! My neighbors love it too, I make it often and by the aroma they already know it's coming to them 😁. I love eating it and sharing it with others, what better way to make friends than sharing bread (or bread recipes)?

[@Misses_C]

This recipe is a keeper! Just made it today - my first time and they are delicious!! Hubby loves them - he had two. I don't have a tray with a lid so instead, I baked them in my braiser with the lid on, then off like you said. These would be good for hoagies & sandwiches too. :)

[@Food-Language]

He has some good self control if he only ate two, haha. Thank you Carol, your comment made my day! ♥

[@henriquecandido1931]

Many thanks Im watching from Brazil São Paulo in the countryside 🍞

[@MadingLove]

Thank You Cambridgeshire UK❤

[@Alex-ok7mg]

Well, we have just baked these and they have turned out exactly as presented and taste wonderful. The crust is especially enjoyable. The only variation we made was to cook them as 4 rolls rather than 6. As a consequence, next time we might just extend the "lid off" bake by few minutes.

[@Food-Language]

I'm really glad you enjoyed them!

[@joliving6837]

Which flour did you use?

[@Alex-ok7mg]

@@joliving6837 A high protein 11.5% bread flour (Lauke). By the way, the best part of this recipe is that, if boosted to 500g of flour, then after the doubling you can cook half, and put the rest in the fridge overnight and the next bake is even better than the first due to the matured taste. Almost identical in taste to a French Baguette.

[@joliving6837]

@@Alex-ok7mg thank you Alex. Have never baked bread before so making sure I get it right. I would have to try with whole wheat flour.

[@melissaterwilliger2271]

Watching from Michigan, USA and I just love this video the bread looks so yummy!

[@pamdoyle4778]

Hi Australia here .im in herveybay qld. That is a great recipe. It will be lovely to have fresh bread without all the chemicals. Thank you.

[@Food-Language]

Thanks, glad you liked it! I'm coming to Australia in less than two weeks and I really hope to bake this bread there too!

[@KirandeepKaur-jp3lq]

Wow …. Loved the bread singing…love from India

[@amy_ambrosio]

Woah, I didn't expect mexican bolillos, so tasty 😋 🤤

[@LenaNapier]

Beautiful bread! Can’t wait to make it. From USA.

[@fluppi123]

Finally a video with a normal amount of yeast. Not like the ones where they put 8g of dry yeast which is the same as 24g of fresh yeast. 👏👏👏👍

[@Food-Language]

Thanks, I prefer to wait a little longer and use less yeast, the taste is so much better this way!

[@DeniaKarru]

I'm watching from Brazil. I'll try this recipe, for sure. Love it!

[@Food-Language]

You won't regret it! Let me know how it turns out.

[@Bethpoozie1799]

By the way, there is absolutely no reason to add or take away from this recipe. It is literally perfect the way it is. I've made it several times.

[@Food-Language]

Thank you Beth, you made my day ♥ The only thing to add is some butter on a slice of freshly baked bread!

[@thistooshallpass777]

I so agree with this commentary! I wouldn’t be caught dead making any other than THIS bread !!!! Ha!!!! Thank you 🎉🎉🎉🎉🎉🎉🎉

[@thistooshallpass777]

And food language what a great name for your channel!!!!! I’m grateful to this AMAZING video YOU have crafted and I watch regularly!!!! I learn every time and you made me into a professional bread bot 🎉🎉🎉🎉🎉🎉🎉🎉🎉

[@tienoz]

I agree completely. Thank you so much for this recipe. Been making this every 3 days now and have compliments from everyone who tried it .

[@christine899]

I have a bread maker but only use it to mix and rise the dough which takes 1 hour 30 mins knock back shape into buns leave to prove for 1 hour bake at 200c for 20 mins lovely buns without all that hard work, there is no such thing as quick bread, I have been baking bread since I was 14, I learnt at school, I am now 79 and still baking.

[@windsong2875]

I have been so disappointed in my bread maker. Maybe I will follow your example and just make the dough-and finish it manually. Does anyone make potato water yeast?

[@panawalagesampath4352]

God bless you ❤

[@zensation9]

@@windsong2875in Romania, there is a “potato bread”. I think they mix the yeast with potatoes?

[@ks1614]

Thank you for sharing this valuable tip ❤

[@josh_lao24]

There is nothing "quick" about this. I've been baking for more than 30 years. I can tell you from experience that the final product is well worth the time and attention given to the process. I love making bread.

[@madgreek2471]

I made this exact recipe with excellent results. This is far more quicker than making normal sourdough which can take up to 24hrs and the texture of this recipe is very similar. Yes I agree with some comments that the flavour is not as good as a 24hr sourdough using biga but it still is very good. Thank you for sharing your recipe. Greetings from Australia 🙏

[@Food-Language]

Thank you for your kind words ♥ I make sourdough bread every week and I love it, I also make yeast bread every week and I love it too. One does not exclude the other, they are two different types of bread and it's not a crime to love them both. I love the taste of sourdough bread, but this crust is to die for. P.S. I'll be visiting Australia from the other side of the planet in a month. I hope to make my bread there as well!

[@gabbykruger9655]

Merry Christmas from South Africa ! Just as my Grandmama taught me . I use this as a Pizza thin crust as well !

[@Food-Language]

Merry Christmas to you too!

[@BLESSINGHOPEANGEL12816]

I am a New Yorker, at present I live in north east of Austin, Tx. I love this kind of bread that you have baked! It seems like people here in this area really don’t have a clue to how to make some delicious bread! I am grateful to you for sharing this recipe… it looks amazing and delicious just what I was looking for! 👌🏽👍🏽😋 I will definitely try to bake this bread… thank you very much!!!

[@Food-Language]

Sounds great, please let me know how it goes! Thanks for your kind words ♥

[@shelflayout]

Lots of great bakers down here near Bee Cave. Keep baking.

[@SoniSada-lm8xz]

I loved the “singing bread” recipe 👌🏼

[@laughtrackk]

Thank you! California USA

[@denzelwashingmachine1950]

I don't know how to describe it exactly but there's something very peaceful and calming about this video. Very well done!

[@Food-Language]

Thank you ♥

[@Rob-pz5lf]

Wow they look amazing! We’ll definitely try these. Hi from Canada!

[@jpa435]

Watching from America 🇺🇸

[@eve2099]

There’s nothing like that sound and taste of fresh crispy warm bread 🥖😋

[@alex_vann]

In La Paz - Bolivia we call it "marraqueta". You can't miss it for breakfast with a delicious piece of cheese and a cup of coffee. A must for a delicious avocado or chorizo ​​sandwich. You can eat it toasted with jam, butter or cottage cheese...so many options. Definitely our favorite one. ✨

[@Food-Language]

Oh wow, you sure know to make a person hungry 😅 I need to try these combinations asap.

[@DanielWSonntag]

Lovely recipe! Great instructions and video. Making it now!

[@Food-Language]

I'm glad you liked it, enjoy!