Mennonite Bread Recipe for Beginners, non-Sourdough

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[@bethford2334]

Beautiful looking bread! I learned so much from this video about the rising process and the need to not over rise on the first rise. I never really knew why there were such specific directions about the rise times and I think I probably was over rising the first time resulting in a more dense loaf. You break things down into such simple terms that it is easier to understand. You are a natural teacher. Thank you so much! Have a great week.

[@Ruthannzimm]

Glad it was helpful!

[@kristymitchell2603]

Can you use this dough for rolls also?

[@conniea9201]

I totally agree, you definitely have the gift to teach ❤

[@lindayoung6882]

Can u share ur recipe using fresh milled flour?

[@jeanthobaben]

❤ Agree!

[@user-en4xl9li5f]

I cannot wait for the book! I want to be a Zimmerman when I grow up. I love these videos. 🙂

[@ginahutton4376]

There you go again with those petals of wisdom. I didn't know to not let the dough raise too much in the first raising of my dough. This explains a lot to me as to why my bread does not raise very well. I live at about 4,300 feet in elevation, which presents its own set of challenge too. Thank you for your great knowledge and imparting this to your audience aka me😊❣️

[@MariaJohn-qo6un]

I followed your cinnamon roll recipe for making cinnamon rolls for our family Christmas party. They were delicious and the kids loved them! I even won our family Christmas dessert contest with them. Thank you for providing the recipe and video. It helped me get over the intimidation of making them. Now, on to the next challenge.

[@rebeccamardis6786]

I'm the same sentiment on the mashed 🥔 cinnamon roll recipe!! RuthAnn you are a good teacher!

[@Agenda21Truth1]

I made them for our Christmas Brunch. I added a twist though, I had some left over Streusel topping from the Pumpkin Bread I made & some left over Eggnog Glaze from some Eggnog Cookies I made; I added the Streusel topping inside w/ the Cinnamon Sugar rolled'em up/cut'em & added more Streusel on the top. I baked them & drizzled them w/ the Eggnog Glaze on top....DELICIOUS❗️👍🏼

[@nccgolden3626]

Thank you. RuthAnn i’m curious why you would use white flour when it’s so devoid of nutrients and fresh milled flour has so many nutrients n highest source of vitamin E, so many testimonies of people having gut issues gone just by adding fresh milled whole wheat flour breads to their daily diet. Have you heard of Sue Becker? I recommend her videos on KZbin channel Bread Beckers and her podcast Sue’s healthy Minutes. Blew my mind. BTW Thank you for tip on how to add warmth n humidity. Im new to baking n milling fresh flour. You inspire me to want to try your recipes

[@kathygarner419]

Ruthann: When you can't rise and bake your bread loaves during the second rise period due to time constraints, it is perfectly ok to cover and place them into the refrigerator to slow down the process of the second rise. If you are going to be busy for the next 4 hours chances are good that the bread will make its second rise in that time period just fine and be ready to go into the oven once you get back home from your errands. It is also possible to rise bread in the refrigerator overnight if you place it into the refrigerator immediately following the first rise and bake it first thing in the morning. I have done this with cinnamon rolls many times.

[@lauragrandgenett]

I made this today, as the snow finally flies just over the river from Iowa. Fantastic! I used milk as the liquid, macadamia nut oil for the fat. The rise was huge! Thanks so much for the extra tips that really improved my bread making skills.

[@christileach4644]

Beautiful bread, RuthAnn! I’ve been a (yeast) bread baker for a long time, and know what my bread should look like /feel like, but I always appreciate the way you explain the “why” behind the process in all of your recipes. Thank you for taking us along! ❤ xo

[@silver_threads]

You are such a good teacher. I always learn something from you! I bake a lot of sourdough bread, but I have been wanting to revisit yeast-risen sandwich bread lately...wanting a softer bread on occasion. Gonna try this one in a week or so when I'm needing more bread. I loved the information about the why's of the two rises. Thanks so much! Looking forward to hearing more about your upcoming book! Blessings, Marie

[@kimberlyterenzoni8451]

Just love how you teach, especially the way you smile at the camera once in a while. Makes it feel like you are speaking directly to a friend. ❤

[@lr6844]

That is the simplest white bread recipe I have seen and it looks so scrumptious. My two teenage granddaughters live with me and I think this would be a good white bread for the three of us to make this week before school begins again next Wednesday. We get almost three weeks of Christmas vacation down here in our school district in Texas ! We have had fun but I am so ready for them to return to return to school ! I know you are a super busy woman but I am so looking forward to your cookbook and I already am planning on buying one for each of my grandchildren who range from thirty-four to fourteen years of age. I think that would be a great parents for their parents as well. That is a total of twelve books. That will be my 2024 Christmas presents. Shopping done for everyone ! Watching you continue to live and do things that are a part of your home roots, take me back to my childhood. Back in the forties and fifties we sill churned our own butter, made cheeses, culled the farm animals and processed them. We also baked all of our breads, noodles, cookies, etc from scratch and we were all the more healthier because of it. I very much enjoy your channel and still learn much from you. Stay warm and healthy this new year ! Grandma from Texas

[@johnreginahenderson7032]

This looks delicious! Can’t wait to try it! And by the way, your cast iron video was awesome. My husband and I have watched it probably 6-7 times between us, lol. He is beginning to redo all my newer cast iron. I used 2 of skillets so far and oh my word what a difference it has made. We appreciate you and Mr.Z for your great lessons. I enjoy your videos so much. I have learned A LOT! Can’t wait for your book to come out! Thanks, 😊Regina

[@sherihicks1427]

Thank you for foing this video, Ruth Ann! Your bread looks so good! I'm not new to bread-making, in fact, I used to make honey-whole wheat bread and sell it. I didn't make much from it, but it paid for a few extras. I used the very same method for raising the dough in my oven. I often would make 2 batches a day. Most times, I would put my loaves in the garage in winter, and bake in the morning. They almost always would rise a little out there, but if they needed more time, I would just leave them on the kitchen counter 30 minutes, and that was usually enough. I've done dinner rolls that way when I wanted freshly-baked rolls, too. Your advice about making white bread for (I think you said) 3-6 months before trying whole wheat is solid wisdom! I advise young gals to keep practicing. It's bound to improve over time. Never give up! Never, never, never give up!❤

[@susankirby4607]

I'm just now at the end of purging my house of wedding stuff!! My daughter got married in October last year, and my dining room looked like the floral department of Michaels for 16 months while my basement housed all the other décor, tableware, linens and serving ware. It's a lot of stuff to organize! Hope her wedding day is all she's hoping for - my daughter's was near perfect! I'm definitely going to try this recipe! Bless you and your family!!

[@carolynhowe9223]

Can’t wait to get your book!😍

[@johnnyerrington4605]

The bread looks good! Always so good to see your videos Ruth Ann! Can’t wait for the book! Have a wonderful week!❤Patsy

[@brandibizzle3676]

I can’t wait to try this! When you have time, could you show us how you do your fresh ground wheat bread recipe? I really want to get into that but haven’t quite figured it out.

[@bonniebartlow5631]

Do you mean grinding it (white all purpose flour) or (whole wheat flour) at home when you buy wheat berries from the mills? Or just whole wheat bread with flour that is got a pretty fresh use by date? I’m not sure I understand your question. I hope Ruth Ann does and answers it for you.

[@brandibizzle3676]

@@bonniebartlow5631 Hi Bonnie! I’m interested in how to make bread out of freshly milled wheat. I have a wheat grinding attachment for my stand mixer (I don’t like it but it’s what I have for now.) and I’ve tried making bread a couple of times and neither time did the bread turn out edible. So I’d really like a great bread recipe made from fresh ground wheat

[@gracerodriguez7995]

My hubby and I really look forward to your channel, we enjoy your lifestyle. I grew up on a family farm, living next door to my grandparents, we had cows, pigs, chickens, ducks, geese , my mom and grandmother canned what we grew and that included meat of all kinds. We were true country folks 😂.❤

[@WillowsGarden]

Hi RuthAnn and sweet family! I so enjoyed watching your bread making video. I just turned 63 years old last month and I’m too old to knead bread now and I love using mixer. Your bread looks amazing. Have a blessed weekend everyone!

[@sandraforsythe7908]

I’m 63 too and understand some limitations. I bought a Bosch mixer like she has and love it. It was on a great sale. Trying to make bread dough was killing my Kitchenaid. Use that for smaller things. Good luck!

[@heatherpapinchak8002]

Homemade bread has been my nemesis for many years. Until this year, when I finally got a digital thermometer. I’ve found that if I diligently watch the temperature of my liquids and keep them in the proper range when adding yeast, it makes all the difference. High gluten flour or bread flour also helps. So if you’re trying this recipe and getting less than spectacular results, check liquid temperature before adding yeast, and keep it in the 105-115 degrees Fahrenheit range.

[@ramonaharris5255]

I’ve been making bread for years and I still love making you spread. I have started using honey instead of sugar thanks for this video and you are such an amazing hard-working.

[@hhamann391]

I made this today and it turned out amazing. I have been making various white bread recipes trying to find something we would like as much as the soft bread we buy at the grocery store. Up until this one, they all fell short. This is the recipe I have needed. Thanks!!!!!❤

[@jayde0401]

Did you use 2 Tbl of salt? That seemed too much. I used 2tsp.

[@hhamann391]

@@jayde0401 I thought the same thing but, I decided to make this exactly as written. It was not too much salt. Both my husband and I LOVE this bread. He brings a sandwich to work every day for lunch and this is perfect for that.

[@ToryE1959]

Ruth Ann, thank you so much for your yeast bread recipe. As much as I ❤sourdough bread, with just two of us we don’t eat enough to bread a week to warrant keeping up a starter. So yeast breads kinda work better in my situation 😂 Your tidbits of knowledge are so helpful regarding proofing etc…..younger me tried yeast bread making 30 plus yrs ago and failed every time so gave up trying….feeling bread making wasn’t something I was going to master I gave up trying. Now in my early 60’s and KZbin videos Ive been back at making yeast type breads, rolls and cinnamon rolls ❤️ better late than ever to master something 😂 However I feel there is always more room for improvement and or more tidbits of suggestions to help with this skill. Ohhhh I can’t wait for your book ❤ Hug’s to you and your family. God Bless ❤️

[@m.lisadoherty]

Hi we don't eat a lot of bread either so I cut up half of my sourdough into slices then freeze them flat and bag them. That way we can eat half the sourdough fresh and the other half can be defrosted as needed. Hope this helps with less waste when you do make sourdough

[@Breezan65]

I made the bread along with your video with 1/3 fresh milled hard red wheat, 1/3 fresh bread flour, 1/3 spelt and Olive oil , and it turned out delicious. Thank you for your great explanation! Thank you.

[@catherineburns2886]

I have just started learning bread making. I was able to make a beautiful loaf that wasn’t too dense this past weekend. Thank you for this video. It was perfect timing in my learning process. Your sandwiches looked delicious.

[@GeorgiaLarson]

Ruthann, You have inspired me so much. I can’t get enough of your videos. I keep going back & back. I hv made bread (regular) this week & I can’t stop eating it. Wow! It’s great. TU And today while feeding the neighbors dogs I got (yes I texted & asked) a bunch of her mint & made mint tea. I always make sweet tea (I’m in Texas) but never sweet mint tea. Grandson spit it out but the rest of us loved it. I hv blueberry bushes that I’m gonna take some of you/your brothers advice. Again I can’t thank you enough for. I look forward to many other “Real” food projects”. Blessings

[@tammygagnon996]

Thank you. I always look forward to watching your videos. I love cooking and preserving and at 65 yrs old I love to learn new ways of preserving and get new ideas for meals. Blessing from 🇨🇦

[@lynwigginton4620]

I just love the way you explain and make everything easier! My husband bought me the Bosch Universal Plus Mixer for Christmas and I'm waiting on it to come in so I can make this bread. I just recently had hand surgery and the kneading will be a great exercise to work my hand. Thanks so much for your knowledge and sharing your recipes, it is so appreciated. I can't wait for your book to come out.

[@lynnieb]

I’ve just discovered your channel! What I love the most, besides your yummy recipes, is that you are REAL! You don’t care if everything is perfect. You don’t re-shoot something if it’s not perfect. Thank you for being yourself and not fake! It makes me feel better about myself. ❤

[@lindakitts4304]

My mom made bread and I remember slathering it with oleo ( I’m 74) and eating it warm from the oven. It’s pure butter for my family now but store bought bread isn’t the same. This looks like what mom made minus the honey but I bet it tastes Devine. I’ll try my hand at making this on my days off. Thank you.

[@veronicaortiz1625]

Hi Ruth Ann! Thank you so much for all the knowledge and wisdom you share with us all. I’ve been watching your You Tube videos for 3 weeks. Today, in our home state of Massachusetts, it is snowing quite a bit. My loving husband is outside snow blowing and shoveling and I’ve been making your bread and cinnamon rolls! The bread JUST came out of the oven, just a minute or two before my leaving this comment and those loaves look amazing! Thank you for taking the intimidation factor away. God bless you 💖

[@patz780]

I am so looking forward to your upcoming book. Your practical advise about cooking/baking is so helpful that being able to refer back to it in book form will be wonderful. Thank you for all you do and share.

[@cynthiarivera8105]

Can’t wait to try it!

[@DoubleQz]

I made a loaf this morning and it came out great.

[@lisashanefakourey4703]

It took me 5 times before I knew what you meant by you will know what it’s supposed to feel like. I have now got it. Love this recipe

[@Ruthannzimm]

Wonderful!

[@missouribroad978]

You can also run your dryer on high heat for several minutes, turn it off and then place your covered bowl of dough in the dryer with the door closed. Provides the perfect warm, humid environment for proofing dough.

[@Longfamily3]

I never thought of that!! That's perfect!!

[@whitestone4401]

Oh, I’ve been waiting for this recipe. Thank you.

[@lynnek4226]

Your bread and sandwiches look amazing, along with everything you make in your kitchen! Thank you so much for sharing your knowledge. Blessings to you and your family.

[@oldnanz]

Thank you so glad you had a great vacation

[@dorispowell5258]

That first rise was the problem with inconsistencies in my breads...I thought it was good, now I know it was just bad reasoning on my part. Thank you so much for this tip.

[@terrissaf]

Looks amazing! 😍You mentioned you have a separate fresh ground whole wheat recipe, is there a video or printable for that? :)

[@user-ry1br1zd1l]

Ruth Ann, you have made making bread less daunting and I thank you so much! I want to try making bread with ancient wheat, but I understand that the kneading process is a little different. I'll be on the lookout in KZbin for instructions. I think your idea of slowing down the rising process was absolutely ingenious! You are so smart and resourceful, and I truly admire that.🤩

[@jessb6555]

Eating some of this bread right now and it’s delicious! I didn’t use the full amount of salt and am glad I didn’t. I did use a cup of white whole wheat flour in place of one of the AP cups. I’ll def make it again. Thanks for the recipe!

[@lleesti1346]

Thank you so much for sharing your recipe! Learning to make hard cheese is my goal for the new year,

[@TAKAMATOO]

Love the smell of fresh bread baking

[@DownSpriggLane]

I can't wait to try this, thank you!!

[@CharlotteBugYouTubeVideosMore]

Definitely need you to include a page or two in the book with your daily/weekly/seasonal schedule and/or to do lists.

[@kimm1318]

Loved all your helpful hints!

[@laurielyon1892]

I've been making homemade bread for the last 4-5 months. I got tired of buying bread in the store with the bad ingredients. There are times that there are air bubbles that make the places you mentioned. I never thought about poking holes like you showed. I will definitely do that the next time I make bread. Thanks for sharing that.

[@tinatippin5705]

Thank you for explaining the rising of bread so well. It makes sense now for me. You are a very good teacher. Patient and thorough. Exciting book news. Yes, thank you.

[@mariestar1823]

Thank you for the tips!

[@demtron]

Thanks. Your Breadsticks where a hit!

[@israelins1]

I watched your video last night on my big tv. I can't answer on this tv so I watched again today. It is a fabulous recipe! Your the Best! We just celebrated 54 years of marriage 12-28-2023. I the luckiest man in the whole world. She is my best friend. We have always been together.

[@MsBack111]

Just made this bread. By far, the best bread I've made on my breadmaking journey. Thanks for sharing!

[@elderberryfarmlife4258]

I’m so excited about your book!!

[@elizabethmccurdy4263]

Thanks for the recipe!

[@desertfire]

Thank you for the poke test tip! It helped a lot.

[@karenlawson4888]

Thank you for the pointers on making bread. I am ready to give it a try! Dinner looks delicious - here in NW WA state, we would call those a patty-melts, usually dipped into au jus like French Dips. Our sloppy joes are saucier with a tomato sauce base. Thanks again for sharing!

[@taraemerson2835]

I didn’t know about the “don’t let it over rise on the 1st rise” thing I now know where I went wrong the last time

[@bonniehoehne6501]

Looks wonderful! Yum❤

[@Celina771]

As always, great video, and thank YOU!!!

[@narrowpathfarm]

I really appreciate all the additional details you say during and cooking/baking video!

[@sylvia.j]

Such a good teacher!

[@carrief7342]

Another great video, Ruth Ann! Looks delicious. Thank you 🥰

[@helen1962]

Best looking bread I’ve ever seen!

[@tommeltje1]

Thanks for the recipe! 😊

[@RoseleeMartinez-ne1sh]

Thank you RUTHANN

[@julijulibobooli]

Thanks! Tastier, healthier, and cheaper than store bought bread!

[@wendypeckinpaugh1078]

Oh my! That Gouda cheese looks soooo good!

[@lattelolly6925]

The best thing is fresh homemade bread. Thank you for a new recipe! Looks delicious.

[@KarenSmith-ys3sk]

Great show,I'm an avid breadmaker for 40 years,I now use my bread machine,since it's now gluten free. I did make ur cinnamon rolls gf and they came out delicious. Thankyou for your knowledge, and wisdom.

[@vickiwestlund1837]

Hello! I’m GF and trying ti move away from store bought ready made bread products.. do you have a favorite flour brand you use, or do you mix your own flour blend?

[@Myspicyonion]

Cant wait for the book!!

[@carolwhisenhunt7504]

Ty for sharing.

[@TSis76]

You are such a wonderful woman. Wish more of us were more like you.

[@kathygoskey6701]

Thank you. I was one of them that had been requesting a regular bread recipe

[@TheEllen9999]

I got a mixer like that for an early birthday gift this year What a game changer Thank you for your inspirational bread making videos Love your sweet family

[@cookiecowher5400]

I made this bread yesterday and it's the BEST I've ever made ... thank you!

[@carolynhowe9223]

I have the USA bread pans, LOVE THEM!

[@darlenethompson9325]

Yum. Thank you for sharing your recipe.

[@angelapriddy6308]

Thank you❤

[@denisegreiner1759]

Great video Ruthann. Loved the recipes! Thank you🤗

[@lorlor2831]

Mmmmmmm thank you for the recipe ❤I’m looking forward to your book!

[@robinlj5767]

Thanks for another fun & informative video, RuthAnn!!! Happy New Year to you and your family! I hope you have a new year full of blessings and lots of fun! 💖

[@sharrilswindle752]

Oh I am truly looking forward to your book!!!! Also this bread!!

[@LydiaWhitmer-ou9kd]

Thx U so much for all your knowledge!! Love watching you🥰

[@tracymorrison1584]

I ran out of bread and too lazy to drive 45 minutes to store so I am baking some today. Thank you for this wonderful recipe for me to try

[@user-hx4hc4wf9j]

Perfect. Thanks 😁👍🏼

[@janetpaulsen195]

Loved this video.

[@kymburriss4260]

Thank you for sharing this recipe

[@lindanahler413]

Looks so good.

[@rosetwell9153]

I absolutely love watching your videos and it makes me feel I’m sitting in your kitchen because you always look at the camera and give the. Most Beautiful smile❤ I’m from the England

[@thedirtprincess3293]

Oh the dreary days! We are in KY and usually about a day to a day and a half behind whatever weather you are getting. Not looking forward to more dreary and the coming cold. But getting up to your video always lifts my spirit. ❤

[@user-gg5xp7xn6p]

Always love your videos, but with this, one I can smell the fresh bread my mother would make. Many times, she would pinch pieces off and deep fry for supper. With butter and homemade syrup, it was heaven. Thank you for giving me back that forgotten memory.

[@cynthiafisher9907]

What a fun memory! I never thought of doing that for my kids.

[@roxannevangelder]

love your videos learning alot

[@charlenewillingham6853]

Thank you Ruthann! I'll be trying this bread recipe soon. Blessings to you and the family!❤

[@cherylmcpherson3970]

I am so excited for your book.

[@rabeccalindal7437]

Thank you! Now i know why my bread was dense and i was going to give it up ! THANK YOU!

[@dianemaybee5635]

Happy New Year! I always learn something new in all your videos. :)

[@samanthathornton9330]

Ooh!!! I'd love your wheat recipe!

[@cookiecowher5400]

This is exactly what I was waiting for! I learned so many great tips for beginners that noone else tells you about. Thank you!

[@user-gv8dv6ej5r]

Love your channel! Look forward to it every Saturday! Would you do a utube on your whole wheat recipe that you mentioned?