Secrets bakeries don't tell! I only make bread like this!

INGREDIENTS:
• 1.5 cups of warm milk
• 3 tablespoons of sugar
• 1 tablespoon of biological yeast
• Wheat flour
• 1 tablespoon of olive oil
• Water
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[@JoeyArmstrong2800]

They don't tell you because they dont do it.

[@Sandra_Q]

Lmao 😂🤣🤣🤣🤣

[@geraldinesavali1724]

😂😂😂

[@phoenixphoenix8868]

😂😂😂😂 stop😂😂😂😂

[@rjlloyd5721]

*It's called* CLICKBAIT😏

[@lydiawhyte3613]

😂

[@MissDLinx]

Former professional baker/ patsry maker here. The only shops that do this consistently are bagel shops, it's a part of the processes you can't skip or replace. Most other shops, particularly high volume bakeries & restaurants use proof boxes. Which are essentially bread/ pastry humidifiers and can replace a water bath, in most cases.

[@rat_625]

I have a question, I just made french bread and it didn't come out as fluffy on the inside. I need to know how to make it fluffy and absorbent

[@haralds4145]

​@@rat_625use flour with more protein. Minimum like 13% 😊

[@tammiemoskos2532]

I agree I owned bagel shop and we used proof for rolls and huge kettle for boil..of bagels and can use it for proofing with plastic cover over rack.. proofing is also part of bagel production

[@rat_625]

@@haralds4145 I appreciate it 🙏

[@rat_625]

@apotato6278 right, I did, I also kept in mind not to over knead as well

[@samyes1726]

Girl that's a lumpy hole-less bagel

[@jesi3930]

🤣🤣🤣🤣 because... what?

[@monicamills9088]

😂😂😂😂😂🎉

[@hackptui]

With almost zero gluten development, no less.

[@healzdimples5994]

Loose the milk, add salt, and a hole, and yes

[@rkero88]

If only

[@boombastik3584]

There's really no secret here. But this is a surprisingly acceptable recipe. You forgot the salt though.

[@sonyafox3271]

No she didn’t, you just didn’t hear her, but, she definitely said, salt and added it, put it on replay and, you’ll see!

[@IDKmydude123]

@@sonyafox3271 I don’t think she does…

[@boombastik3584]

@@sonyafox3271 No.

[@ameliastelmach148]

Where are the eggs? She puts eggs in absolutely.everything she cooks. Yuck!

[@Hexxicano]

@@sonyafox3271 Yeah, no mention of salt

[@wilsontang4745]

They look like left over buns from prior day and you just spray water on them and reheat in oven, they should not look wrinkly when freshly baked.

[@Trpr-dw4wx]

Correct, only because she boiled them first.

[@nimobin]

Riiiiight!!!! It looks like stale bread.

[@CovidConQuitTheCensorship]

That's what I thought

[@KGNAHDEE-a.k.a.PeanutsnCorn]

@@nimobin I CRAVE STALE BREAD HOLMES

[@roseannaallen2440]

That’s what it looks like to me.

[@AllynHin]

Bakeries don't tell you because only bagel shops do this. That's a bagel without a hole. You forgot the salt. Without salt, the rolls will be crumbly and disintegrate when you cut them. If you knead them a little longer so the dough is smooth, they won't be lumpy. Bagels usually only need about 30 seconds to a minute in the boil. Add sugar or barley malt (my fav) to the water for a perfectly yummy crust.

[@melissabrown8150]

Thats probably why the video cuts into a new video she realized the mistake and switched the video w the new balls of bread with salt lol

[@johntilsley9111]

A bagel without a hole is a very good idea. Why would you want a sandwich with a big hole in the middle that stuff falls out of?

[@AllynHin]

@@johntilsley9111 Well, I didn't say I objected to a bagel without a hole. I merely pointed out that what was in a video *is* a bagel without a hole. There is a reason for the hole, so without it, you have to adjust cooking accordingly. And honestly, I've made many sandwiches on bagels with a hole and the "stuff" doesn't fall out if you assemble the sandwich right.

[@veronikaulcarova]

If you leave the dough in the boiling water for about ten minutes on each side you get dumplings. You can put fruits inside and it's even better.

[@roospike]

You're absolutely right I have never once walked into a bakery and they've just randomly gave me the recipe to something. 🙃

[@annettefournier9655]

Bakery bread isn't made like this. Some bakers have shallow pans to add steam to the oven for a certain crust type. Jaques Pepin just thriws a quarter cup of water onto the hot oven floor , that's all the moisture needed.

[@robincastle2209]

This IS the process that's used for bagels, however. Too bad that's not what she made.

[@lordkrishnastolemyheart5485]

I swear, she uses measurements from an alternate dimension.

[@TWLogik]

Exactly. A lot of them do. She said a tbsp of yeast but definitely looked like a 1/4 cup.

[@marymackenzie4854]

Looked like a lot more than a tablespoon of yeast?

[@stephan1752]

Why don't you make cooking videos using the correct measurements according to you. Then you can save your 39 subscribers and her 750 000+ subscribers from the horrors of following her recipes.

[@azurestar4234]

​@@stephan1752wake up and choose violence, did we? This bread recipe was going great until she murdered it with her 1/2cup vag yeast.

[@keithwatson8228]

​@@stephan1752well somebody got butthurt. Why don't you stop reading comments, looking for a reason to be offended?

[@CoolTaxiDriver]

I always added a bit of baking soda to the water ( good for soft pretzels).

[@johnannaburke1625]

What knid of salt for pretzels

[@shehbazkhan4165]

The first actual, legitimate recipe this channel has produced? It's a miracle!

[@erinmarie99]

I was wondering the same thing!!! Can a baker in the comments section evaluate these measurements? Would this actually make rolls?!?! The other recipes this one puts out are hilarious. 😂

[@morgan8196]

@@erinmarie99 pastry school grad here, its still mid, you dont need boil for 3 mins to get roll lol and bagels take 30 seconds max atleast its not sloppy

[@whatskraken3886]

only issue is that those quantities are retarded

[@whatskraken3886]

it’s fake lmao

[@fb2732]

​@@erinmarie99 Chef who went to culinary school in Paris here🖐🏽. Don't do that recipe !

[@jessicasmith6873]

Pretty sure whichever bakery made these went out of business and had no one to tell this long secret too

[@brendarewan7441]

Funny!!!!😀😀😀

[@veevee111]

Since the dough doesn't appear to have been given a second rise, the baked result appears dense and not light or fluffy.

[@s.velez-lorenzo7895]

Thats what we call in Puerto Rico Pan de Agua. Water bread😂❤

[@lordvanilla8075]

1* only use never bleached bread flour. 2* if your water is treated with chlorine then you need to let it evaporate out of your water over night. 3* Dairy is known as a conditioner it will soften your dough use water. 4* Bloom your yeast in a pree fermented portion of dough and feed it in at the beginning (counts as a liquid) 5* salt will control how the yeast growth and properly proofing of your dough is important remember there is an oven spring and if you over prof it will come out wrinkled 6*mix the dough until it "forms a window" which means when you take a small pinch of dough you can stretch it out until you can see shadows through the dough "window"

[@eriasmara7739]

Thank you! You should maybe make a video tutorial ❤

[@magdalinelafleur795]

​@@eriasmara7739My thoughts, exactly. I corroborate you 💯%.

[@magdalinelafleur795]

Jargon. Terminology. Sounds like a healthcare physician's visit. Is there a nurse to translate in patient's language?😂😂😂

[@ioanairimies4378]

I prefer my grandma's bread. She bakes them in a special bread oven, in special pots on embers. Same recipe for over 55 years: flour, water, yeast and salt

[@SeniorKitty]

Oh that's how she got those giant buns for her burger "snack"

[@romanticdonkey468]

Never had a problem with 5,3/2,1 bread. 5lbs of hg flour, 3lbs of water / 2oz salt, 1oz of yeast. Mix. Proof and punch twice, proof then bake. You can decrease the water and add egg, oil, honey, etc to your liking. Volume of ingredient doesn’t matter, you work with the ratios.

[@motsoamasimomantome869]

Glad that my stomach isn't bubbling from watching this video which is a first. You did great ma'am 💕😂

[@ForbiddenFish]

I guess the Lord finally had mercy

[@mari_e2676]

​@@ForbiddenFishLol!!! 😂

[@ladybettletapperi]

😂😂😂

[@1172mak]

Looks super dense.

[@clausderenda5777]

Yep. It must be salted water. Then you have Laugengebaeck - that's also how to make 'Brezeln'.

[@darlenetaylor5597]

Yay Homemade Hamburger Buns. 😂

[@michaelnimmich1897]

My great grandparents, grandparents and my great aunt were bakers and I also helped in the bakery. We never put any dough in water period. Nor ever used olive oil straight melted lard greased the pans. It's her own concoction because a bakery will never tell you their secrets because you can't break it down properly for your personal use and they don't trust it won't be given out or used against them

[@melokebeni2784]

"Let them hate. Go Off Kween." - direct quote from my cap 😂

[@user-jc1wp3gy4p]

Thank you for sharing this very useful method of “baking” bread by boiling the dough.

[@gracegwozdz8185]

Boiled buns: 1.5 cups warm milk, 3 Tbsp sugar, 1 Tbsp yeast, stirr, add 5 cups flour, mix & knead and let rest for 1 hr. Pour olive oil, divide into 8 wedges, form 8 balls, boil in a pan of water for 3 min and turn over. Bake on a cookie sheet for 25 minutes on 350.

[@a.racetiffany2966]

350 25 min; 1 1/2 Cups warm milk; 3 T sugar; 1 T yeast; good stir; 5 C Flour; another stir to kneading; into ball, add good amount of olive oil to ball coating it, put plastic wrap over top of bowl to cover rest for about 1(one) hour. Cut/divide 8 parts, roll into balls. Bring pan not to deep water to boil, add dough balls to boiling water, 3 minutes on each side. Place on baking sheet, small slit on top of each, bake, Enjoy.

[@immaba]

NO! Not 5 c flour. Maybe 3. I threw it all away it was so crumbly

[@wait...isthisit6370]

1 1/2 cup warm Milk 3 tbsp sugar 2 tsp salt 1 tbsp yeast 5 cups flour Oil (to grease the bowl and dough) *Salt - not included in original recipe so adding salt is optional base on your preference * Boil for 3 minutes on each side then bake 350F for 25 mins

[@VICTORIA-rf8pd]

Thanks Blessings

[@DebbieIngramR]

Awesome

[@anniemmck]

Thank you!

[@robertalatalo5904]

Maybe 350 degrees F not C which would be 662 degrees F

[@whipplefish3259]

Lose the sugar it's not needed

[@diannaskare7829]

As Nanna I am always "Making the buns" for gatherings (usually my Potato Buns most asked for) but I am definitely going to try this~ Namaste

[@alondamontgomery3026]

I’d add rosemary, garlic, and parmesan to the dough, then when in the baking dish, I’d do either an egg wash or brush melted butter on top. And top with kosher salt and a little bit of garlic powder, parmesan, and rosemary just for pretty.

[@blauemadeleine]

I tried the recipe, but I had difficulties. The internet tells me, that one cup equals 120g Using this to convert the quantities, it would be 180ml of milk to 600g of flour. That did not work out. I added some more milk (and some salt) Now I am curious to see how it turns out 😉 Update: Turned out well, though next time I will add a bit more salt

[@mvm3016]

I can’t believe she didn’t add four cups of ketchup and some fruit loops.

[@judithlamartinez8197]

😂😂🤣😅🥹

[@catherinmus9364]

Your so funny loved it

[@LifeWithErl]

I'll be glad to try it

[@LifeWithErl]

Looking good food for a hungry stomach.

[@jarikinnunen1718]

I use waffle iron to make bread in every day. Only one spoon of flour, one egg, salt, baking powder and water. Warm and fresh every time.

[@turkeydoctor5546]

this is too normal...somthing really big amd reaaly weird is about to happen! 😂🤣🫠

[@connied8507]

I missed the proofing oven from the bakery but I improvised by letting bread rise in a cold oven and an extra bowl of hot water. The hot water warms and humidifies the oven. The dough rises faster than on the counter. I have used this method for bagels and pretzels; much denser bread products.

[@merlenepeters7174]

Bagel buns perhaps?

[@carlosenriquez2092]

Why cut the dough after boiling it clearly does not expand further.

[@DiscoFang]

"Once they're baked you'll see." ..... Ummmm...

[@ohwhatelse]

it's for looks...(p.s. appearance.)

[@00jyjsarang]

Looks super dense.

[@Rat_haired_gremlin]

I recommend if making this recipe to add baking Soda to the water Also if you bloom the yeast mixture with the sugar (leave for 10 minutes) then dough will rise better and faster

[@janellestuckey8477]

She made something edible. In fact, they look delicious. 👏👏👏

[@user-iv8ex1ek4j]

No salt? Edible, maybe. Delicious? Hmm…

[@peepoopeepooo]

​@@user-iv8ex1ek4jfirst bite taste​ like hell second bite it will take you there

[@user-iv8ex1ek4j]

@@peepoopeepooo 😂

[@galefediwezambo8343]

Thanks so much dearest! Now i am starting on making my own homemade burger buns

[@carolharris2357]

I bet an egg would go nicely in it.

[@KGNAHDEE-a.k.a.PeanutsnCorn]

JUST NEEDS SOME SKUNK MEAT FOR FLAVOR, i forgot the onions and carrots.

[@twintkda]

​@@KGNAHDEE-a.k.a.PeanutsnCornskunk meat? Hmm

[@KGNAHDEE-a.k.a.PeanutsnCorn]

@@twintkda GOTTA BOIL IT FUR AN HOUR, PUT IN OVEN AT 350 FOR 1/2 HOUR THEN PUT SOME 'SHAKE AND BAKE' ON IT FOR 45 AT 250 FOR 45 MINUTES. TASTE LIKE CHICKEN

[@RadiantStar8997]

@@KGNAHDEE-a.k.a.PeanutsnCorn 😃

[@angelsdontsleepwalton936]

Thank you very much for sharing your wonderful idea. Many of us will use your recipe to feed our families without all the additives. ❤

[@shadrethcollins1666]

They turned out beautiful

[@nadiatong7147]

Finally this channel is making something that a human can eat and isn’t wasting food like before.

[@stormygayle9388]

Don’t try these., her ratios are all wrong., with yeast:sugar:flour:salt (altho she left out the salt) She kneaded the dough before letting it rest for at least 3-4 hrs.. and rise.. and it then needed to rest again., for 30 minutes. The rolls will be like bricks., With the whole water thing., She is trying to avoid the “rest” time by putting the dough In hot water to hasten the rise,, it doesn’t work., the strands of dough have not formed., she basically destroyed the dough at the beginning!! Find another recipe ., there’s plenty of good ones on YT This woman has no idea what she is doing! I’ve been baking bread for 50 years.. no one does this ! She shld be taken off YT., seriously!

[@superhellno]

​@Stormy Gayle I'm so glad you are here! There are so many people who get duped into making things from this channel because it "looks good". This channel is very entertaining because the recipes are comically bad but there are people who aren't experienced cooks and they don't know any better. People need to be warned. There are a lot of newbies that complain about our "mean" comments but it's the best way to let people know they shouldn't cook anything from this channel unless they just want to waste their food and money.

[@nadiatong7147]

@@stormygayle9388 thank you for letting us know this.I can’t understand why this person is doing this.We are living in a time that a lot of people are struggling to survive and a are looking on KZbin to cook simple and budget friendly meals.And than this miserable person is playing with food on her channel.She should be banned from here.

[@nadiatong7147]

@@superhellno I agree, but unfortunately some people find it funny to waste food while others are struggling to get by.I can’t believe that something like this is ok.

[@dianamattson1195]

@@stormygayle9388 I, too, have been baking bread, all types, for 50 years. You are absolutely correct! This recipe and technique would produce a product that would taste terrible and because it is undercooked, might make you sick.

[@Mamamangolina]

I’m making these tomorrow for my family they love bread 🍞 I try to stay away from it myself lol

[@zarakhan-ef1wb]

Good recipe will definitely be trying this 😊

[@annikapc]

Are these homemade hamburger buns?

[@jackiemota910]

Thank you for this tasty recipe

[@kellipetrat108]

That looks like fun / I really enjoy baking from scratch and it's way better for you and you know what is going into your own food .

[@daughterotheking1272]

Don't forget to add salt

[@jw77019]

Why boil like a bagel?

[@leighklingler2195]

Thank you so much 😁

[@monique1386]

Wow those look wonderful ❤

[@KGNAHDEE-a.k.a.PeanutsnCorn]

LOOKS LIKE IT NEEDS SOME MUSKRAT MEAT AND ONIONS IN THAT BUN

[@moonxshakti]

Thank you so much for using measurements that we can actually follow

[@terryjohnson4133]

Thank you!

[@odinaconley1186]

That's the secret behind making good bagels

[@cassiegreene9528]

Looks good and I'll try it. I do wish cooks would quit using plastic wrap. I use pot lids or silicone covers and haven't bought 'cling film' (as the Brits call it) for years. We have to quit making plastic waste! Thanks for your recipes! Cook on!

[@sonyafox3271]

A lot of people don’t use plastic wrap because, they either use a tea towel or a dish towel and wet it, as long as it’s left covered in one of those forms, hope this helps.

[@dianamattson1195]

Please do not waste your time and money. Search for a recipe that uses the proper ingredients and technique. This product is undercooked and could make you sick.

[@robertflippin9112]

Why plastic is so easy to recycle. You can use it forever.

[@gjcaudera]

Plastic wrap can be recycled.

[@stevecampbell7620]

I will buy extra "cling wrap" to make up for the deficit. Plastic is my friend

[@terricoe7766]

The comments 😂this is no secret & this channel has changed voices. Where’s the fine herbs 🤣

[@alondamontgomery3026]

Fine (undefined) herbs to taste. And don’t forget the green smell!!! I still think they are ashamed to admit they aren’t herbs….they are lawn clippings from the lawn mower bag.

[@lindalarson7586]

May God bless this man for his goodness of heart ❣️

[@autumnleaves8553]

They look hard enough to stone the crows! Rock hard Tommy! Rock hard! 😂

[@christynorman7288]

I don't like sugar in bread is it necessary. What about salt? Peace ☮️ out

[@slmjdollano]

Sugar is food for the yeast if bread has yeast in it. Adds subtle flavor too. Salt balances the yeast activity in bread meaning more salt- dense bread, less salt- airy bread. Salt also enhances and promote gluten structure for bread. Both salt and sugar enhances the flavor of bread too. Im aware that too many of them cant be good so it still depends of someone's preference.

[@mymai5859]

Sugar in bread is up to your preference. Leave it out if you wish. Basic French baguettes, German & Italian breads are just flour yeast, salt & water. Always include salt as it stops the bread being crumbly when cut, it adds flavour, & helps the gluten structure develop.

[@anavukomanovic3336]

O wow I will definitely try this. Looks incredible! Thank you

[@caroljakeman9628]

There's no way there was 5 cups of flour in that small bowl !!

[@teporaahomiro9271]

Must of Been very small Cups 😂

[@caroljakeman9628]

@@teporaahomiro9271 😂😂

[@auapplemac2441]

This is also the secret to making real bagels. All other methods just turn out donut shaped bread.

[@chrish7975]

Will someone please buy this woman another cooking pan.. she literally cooks EVERYTHING in that frying pan.

[@judithlamartinez8197]

Hahahaha. You made my day 😅😂🤣

[@denise5403]

So what?

[@maryveltri1862]

Oh no now that you have let the secret out all these bakeries are going to lose all kinds of money from a secret that we have already known all along

[@henryng9406]

Looks like they need a bucket of butter each.

[@Sandy-Texas-]

leave them to long and you will get dumplings

[@samwithoutlimits7766]

That is soooo much more than 1 tbsp of yeast. WTHeck....that's crazy much!

[@hotfarts6731]

Bakeries make delicious things that people buy. They keep their secrets and you keep yours.

[@quasimodo5405]

For those that don't know- no one really kneeds dough, but there are times that we really want it anyways.

[@cpc2807]

She's back! Super Yummy has returned with her. I can't measure anything recipes.

[@amandawitherspoon6779]

That looks good. It's hurting my diabetic feelings.

[@johnduan8010]

They thought the bagel industry was trying to hide holeless bagels

[@MarcoNoPolo]

Clear disposable hair caps are excellent for covering your bowl instead of cling wrap. Super inexpensive too.

[@ukaserex]

It's also worth noting that some yeast needs to be mixed in water first, while other yeasts should be added after the flour and water mix up a bit. When I made donuts, we couldn't add yeast directly to water. (I was told it would kill the yeast - no idea if it's true, it's just what I was told) Another shop I worked at had us add the yeast to water before the flour - but that was more of a clay type texture than the granulated yeast most of us are familiar with.

[@brigidlaffey7343]

The granulated yeast is dried. The cheese-like cake of yeast is fresh, has a limited life span, (hard to find sadly, as I much prefer it)

[@mymai5859]

Granulated dried yeast & fresh bakers yeast needs blooming in water before adding to dry ingredients. Instant Yeast is also a dried yeast but is adding directly to the dry ingredients. If Instant Yeast is added to liquids first it will over react & have have limited life to help dough rise when the flour is added.

[@charlottebias7042]

Oh my goodness. Thank you for sharing. I can make these for my Family for the Holidays. Love you for sharing this..I will be proud to make these. Instead of Sister Subert rolls..

[@harmonicaveronica]

If you add sodium carbonate (easy to make from baking soda) or lye (not recommend for home bakers because it's caustic and you need to be extra careful) to the water, then boil it for about 30 seconds, you get pretzel rolls! If you want to use them as burger buns, it's best to add butter/milk/a peeled cooked potato/etc. to make them soft. I tried regular bread once for my burger buns, and everything in the burger smushed out because the bread was too chewy

[@HauntedSheppard]

It looks like your friday lunch you'd find after the weekend

[@annebrown3552]

Thank you so much, I've never backed 😮 I love it ❤

[@wasimserju2639]

The first thing came to mind was... "Poorman's Bagle... " 😂😂😂😂

[@doveheydon2906]

Thanks for the recipe, looks delicious 😋

[@marcelroy6034]

It’s bread making, no secret. Your waterbath accelerates the proces, you can have the same outcome with a bit of patience.

[@mosesmanaka8109]

Why do you think a bakery should tell you?

[@SabastianCaine]

When you attempt to make a Bagel but skip a few steps

[@randybobaby86]

Because we’ve all been searching for bakery secrets.

[@galahad695]

yeah i can confirm bakeries don't tell you this, because no one does that ... only bagels are cooked like this.

[@user-pj6lc3fd4j]

That is so good idea to do thanks

[@melliedxb]

what is the difference of putting in into plenty of water and if baking it directly?

[@nikkimarie92]

I was wondering the same thing!

[@melliedxb]

@@nikkimarie92 Im hungry i do the easiest way. Same result..happy tummy!

[@edzhead22]

i was a bagel baker, all doughs were kettled berfore baking

[@sandymatza]

This is no secret. This is what I do to make any kind of breads .

[@fuckgoogle93]

That was the biggest tablespoon of yeast that I've ever seen.

[@pennylehrer1306]

No secret. That's how you make bagels.

[@yeshuasaves7882]

The water trick it’s like their oven with the sprayers genius

[@Bea-oq6gx]

Thank you for the recipe. Will definitely try 😊

[@DarkRagness]

That bread looks like Freddy Kruger

[@tlr71]

I will be trying this recipe out for sure! 😊

[@HeavnzMiHome]

No salt? Only if you’re on a salt free diet.

[@snarkbaited]

It's like someone made a video about a Buzzfeed article

[@ScotsDestroyer]

Fresh morning rolls are a staple of every sctottish shop/store