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

Ever wished to fill your home with the aroma of homemade bread? This video is your ticket to that dream. I’m revealing my unique quick bread recipe that’s not only mouthwatering but also includes the health benefits of whole wheat flour. Once you give this a try, you’ll forget about store-bought bread. Let’s start baking together!
Ingredients:
• Bread flour: 1 ¼ cups (160 g)
• Whole wheat flour: 1 ¼ cups (160 g)
• Water: 1 cup (250 ml)
• Fresh yeast: 1 tbsp. (10 g) or dry yeast: 1 tsp. (5 g)
• Sugar: 1 tsp. (to feed the yeast)
• Salt: 1 ½ tsp.
This recipe doesn’t require any kneading, just mixing! I use a unique method I call “lift and slap”, together with "stretch and fold", to help the dough rise nicely. The dough is then cut in half, rolled, and baked to perfection. The result? A crust that sings and a soft, flavorful inside that’s perfect with butter. The whole wheat bread has a richer flavor and lasts longer (if you don't eat it all in one day, like I did).
I would love to hear from you. Please say Hi in the comments below and let me know what country you’re watching from. If you enjoyed this video and found it helpful, please give it a thumbs up and subscribe to the channel for more delicious recipes. Happy baking!

[@Food-Language]

Following your fantastic suggestions, I've embraced the wholesome world of whole wheat! This recipe is crafted with your health and taste in mind, bringing the nutty richness of whole grains to your table. This bread is so good, you'll forget store-bought bread even exists! Happy baking, everyone! ♥

[@didisan777]

Hi ! Watching from Thailand, Thanks 🙏

[@rosaaranda]

Me encantan todas sus recetas, tiene un canal magnífico. Muchas gracias, un saludo desde España

[@sarahmanuel7947]

Hi, thank you for sharing your recipes & easy technique/ method. I really loved it & enjoy watching your videos

[@Food-Language]

Thank you for watching ❤️

[@francescruz8033]

Very well done process

[@elmasnaouirachid6996]

beautiful , Thank you for this video

[@karenanthony38]

I tried this bread recipe, it turn out beautifully, its a very easy way to make it. Wish you could share the rye sourdough bread

[@Food-Language]

Thanks for trying the recipe ♥ Sourdough recipes coming soon to the channel, I'm working on it. Stay tuned! Good suggestion on rye, I'll try to find some flour and experiment with it.

[@monicareyes9237]

Very good! I wish you could teach us how to make it with sourdough! Thanks for your kindness, Best regarás from Mexico

[@Food-Language]

It's in the works! I'm preparing a series of sourdough videos, but good things take time. I only have time to make them on weekends and late evenings, but they will be on the channel soon! Thanks for watching ♥

[@khavartvf9185]

Very nice ❤❤❤

[@Rebeca-ez7zj]

Hello to you dear!!!!…enjoying all the fantastic bread recipes…..!!!! I just subscribed!!!!…waiting for more of your creations!!!!!…stay safe…take care….be happy❤……Rebeca ….Canada❤

[@Food-Language]

Thanks Rebeca ❤️

[@TerryM-eu5ou]

Trying it right now! Proofing the 2 hours..Thank you for sharing..😊

[@Food-Language]

Hope you like it! Let me know how it goes ❤️

[@TerryM-eu5ou]

@@Food-Language oven heating to 450…dough proofing last 30 minutes..waiting while watching Seinfeld…

[@TerryM-eu5ou]

@@Food-Language perfect!! Breakfast toast and sandwich for lunch!! Just like the video! Nice texture and terrific crust! Thank you my friend …🙂

[@Food-Language]

Thanks for letting me know! I'm glad you liked it.

[@elliesnlove1808]

👍😄 Thanks!

[@PDXTundra]

Wonderful as always! I’ll try this one next! Thanks 👍✌️ What size are those pans? 9x13? Edit: Oregon, USA

[@Food-Language]

Thanks ❤️ They're about 10.2x15.5

[@PDXTundra]

@@Food-Language thank you!

[@sujujewel2639]

Can I substitute the bread flour with all Purpose flour? Thanks

[@Food-Language]

Yes you can, just make sure that it has a good protein content. 10%+ is good, 12% is ideal.

[@فرشته-ن2ص]

Can we use only white flour?

[@Food-Language]

Yes, absolutely!

[@lynchew3265]

May I know the room temperature while you proofing the dough. Thanks.

[@Food-Language]

Around 75°F (24°C) I'd say.

[@lynchew3265]

@@Food-LanguageThanks 😊

[@Harphoney]

Why do treat the dough as if it were sour dough when you used traditional yeast? Just curious.

[@Food-Language]

Even though I'm using traditional yeast, the stretches and folds help develop the dough's gluten structure, similar to sourdough. This technique improves the bread's texture and gives it a better rise.

[@winnieheng4600]

Can I reduce salt?

[@Food-Language]

Of course, you can skip it altogether if you like. It will affect the taste, of course, but it's a matter of preference.

[@winnieheng4600]

@@Food-Language thanks for your reply.

[@gigid.7703]

What do I do if I want a round load instead?

[@Food-Language]

You could borrow the shaping process from one of my other breads: kzbin.info/www/bejne/sKOulImmpNmCeZI. Keep the same process, but use that shaping method. Thanks for watching ❤️