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

Рет қаралды 14,669

Күн бұрын

Пікірлер: 47

@Food-Language 6 ай бұрын

Crispy crust, soft inside - the dream bread! This bread is not only easy to make but also incredibly tasty. So, let's get baking and fill your home with the aroma of fresh bread!

@catchycofffe2611 Ай бұрын

@@Food-Language ตอนนี้พักแป้ง2ชั่วโมง

@annicktorfs7596 6 ай бұрын

So incredibly satisfying to watch. Your touch is so delicate... It's quite obvious this is a passion.

@Food-Language 6 ай бұрын

Thank you Annick, your comment made my day ♥

@z33r2 2 ай бұрын

I wish I could find pans like those in the US!

@bhartikhatri5646 Ай бұрын

Hi I really like your receipe, thank you

@stefaniaujc5497 5 ай бұрын

I’m going to tray this. From Canada.

@sairapeerbux4554 6 ай бұрын

Wonderful job

@Food-Language 6 ай бұрын

Thanks Saira ♥

@kirstencritchfield1351 5 ай бұрын

I live in Scotland 😊. I'm going to try these, they look amazing 👏

@ourlifejourney7078 5 ай бұрын

Looks delicious😋 Thank you for sharing👍🙏❤

@danoul5881 3 ай бұрын

Magnifique merci chef de nous faire partager votre savoir bonne journée🙌😘

@divyahingorani8877 5 ай бұрын

Hi I am watching from Lomé Togo (west Africa ) I have tried your recipes it’s amazing.. going to try this one today 😊

@Food-Language 5 ай бұрын

Thanks, really appreciate it! Let me know how it goes ♥

@anabelmayos2587 5 ай бұрын

Me ha gustado mucho su receta. Será la próxima que haga. Un saludo desde Parets del Valles en Barcelona. ❤

@royaneyazi8285 6 ай бұрын

Wow soo beautiful and crispy 😊❤

@carlissamullins9562 5 ай бұрын

Great video! Also really like the style of the pan you used. I’d love to know where you got it! Thanks!

@Food-Language 5 ай бұрын

I wish I could remember... It doesn't have any branding on it, it must have been erased by use (or there wasn't any). I must have bought it at a local kitchen store.

@SamMusic-ly3ww 5 ай бұрын

From Indonesia, Just baked it but make four (4) loaf, and it's easy and delicious, thanks for you and family !

@Food-Language 5 ай бұрын

So nice to hear! I hope you enjoy every single one of them! Thanks for using my recipe ♥

@jaweek 5 ай бұрын

hello from the US. Can you share the pan you use? Capturing the steam for the first 20 minutes is key to the crust development. Thank you

@Food-Language 5 ай бұрын

Hi there! Absolutely, the steam is the most important part. I don't remember where I got the pan, it was many years ago. But you can use two regular pans, like I do here kzbin.info/www/bejne/n5XYXmB7aJ17mtE. They just have to be the same size and it works like a charm.

@billm07405 Ай бұрын

I just made these, I have been making no knead bread for some time now following Jim Lahey's recipe that was featured in the NY Times. You make it look so easy. I had a little difficulty in that the dough was a little more sticky and I had trouble rolling the ball and especially scoring it. It looks like they came out ok anyway. If you have any pointers to what I did wrong let me know. I used dry active yeast too and maybe that needs a little more fermenting time? Also my dough only seemed to be enough for 4 loaves, maybe it didn't rise enough?

@Food-Language Ай бұрын

Hi! Did your dough double in size before you divided it into 6 (or 4 in your case)? If so, that should be enough fermentation wise, it's better to have it a little underproofed than overproofed. If the dough didn't rise much, then wait a little more, maybe the yeast wasn't active enough. I would also look at the initial consistency after you mixed all the ingredients, was the dough softer than mine? If so, put some of the water aside and add it only when needed. The scoring issue is odd, it is usually the easiest part. If you cover the "buns" with a towel, the skin dries out and it's very easy to score. Were yours sticky?

@kembarbakery6217 5 ай бұрын

Say hello from Bali Indonesia Nice video..

@connieohea8361 6 ай бұрын

Hi. I enjoy your Chanel. I would like to see you make a sultana and walnut loaf. 🇦🇺

@Food-Language 6 ай бұрын

Thanks for your kind words ❤️ One of the upcoming videos will have walnuts (and the combination is amazing!). The sultana and walnuts combination is on my list, it will be definitely coming to the channel.

@briantaylor8528 2 ай бұрын

Where can I find a baking tray setup like that?

@stblackpanter02 Ай бұрын

Nice video when you put the salt inside 🙂

@mariamisaacs4701 6 ай бұрын

Thanks for the recipe. Can You use all purpose flour as well? Take care🌸

@Food-Language 6 ай бұрын

Hi Mariam, you're more than welcome! Yes you can, but make sure it has a good protein content (anything over 10% will work, 12% is ideal)

@moirahenriksen3527 6 ай бұрын

You make this look so easy, im sure I’d end up in a mess 😂

@catchycofffe2611 Ай бұрын

ฉันกำลังทำขนมปังตัวนี้

@lilyleung2237 9 күн бұрын

Did you put it in a cold oven without preheating ? Does it lose its hard crust and crunch 30 mins. Later or when it cooled off?

@Food-Language 9 күн бұрын

Hi, the oven needs to be preheated.

@lilyleung2237 9 күн бұрын

Does it lose its crunch and crisp later?

@carlamhaight 5 ай бұрын

Is it possible to freeze the dough at some point and then thaw it and continue the process

@Food-Language 5 ай бұрын

Hi Carla, I have found that freezing the finished product can be a great way to store the bread. Freezing the dough can kill some of the yeast and the texture will also change. I'd recommend freezing the baked bread, then when you want to eat it, just put it in the refrigerator to thaw gently. You can then reheat the bread in the oven for a few minutes to bring it back to crispness.

@carlamhaight 5 ай бұрын

@Food-Language hi, thank you for your response. I made the bread yesterday, but I used home milled hard white wheat . It did not have the open crumb like yours. Do you know what modifications I would have to make to use the home ground wheat