Simple White Loaf | Gill Meller

[@clam85]

there is nothing more therapeutic than kneading bread dough! thanks Gill!

[@elizadances]

I've tried many white loaf recipes and this is hands down the best. Crust is actually crusty, inside is fluffy but hearty. This is going in my recipe collection as a staple.

[@donalskehan]

Looks amazing! Having a simple bread recipe in your repertoire is great thing :)

[@FrenchGuyCooking]

Agree so much. Knowing how to make bread is something you could pass on to the next gen :)

[@Metzger23]

It's awesome seeing two great chefs and youtubers here.

[@user-vg5rv5xf4u]

@@FrenchGuyCooking most blacks think that way about selling drugs

[@nickie5767]

@@user-vg5rv5xf4u I’m staggered that youtube have allowed your comment!

[@chrisnkate0900]

I love this recipe! I used it to teach a group of children at school & they made some great bread rolls to sell with their soup for the fair, it was a complete hit! They tasted great and the kids so loved making them :) Thanks!

[@moniquehoff8354]

I love this recipe. I used to make it for my housemates in a tiny oven. That was years ago now but I come back to this video every time I need to remember the recipe

[@c.c.frodin1987]

Ever since I saw this clip on the RC Bread DVD I make it every week, using the "stretching", the "Knocking Back"-method and "Gill's Clock". Here in Sweden fresh yeast is the most common, so I use that, it works like a charm. I'm never disappointed with this bread, it's awesome. But the clip is longer on the DVD, so get it. :)

[@fglend73]

This recipe got me started on baking at home. It’s a great place to start becoming comfortable working with dough. Now I’m baking high hydration sourdough loaves. But time and time again I go back to this loaf. It’s so simple and so delicious.

[@simoncooper913]

The best bread. You will come back. Again and again. brilliant.

[@chefmike9945]

Nicely done episode. Excellent technique. Thank you for sharing this delicious recipe. Keep baking. Blessings ChefMike

[@dannymack8653]

Great video. Easy to follow and results look fantastic. Thank you 😊

[@Jaysthudandblunder]

I come back to this recipe time after time, the kneading is cathartic and my children love doing it too. Any excuse to get messy for them, and any excuse to get them to connect with food for me! For some reason I wasn't subscribed, terrible oversight ... rectified. TYVM and keep up the good work.

[@tmgreenhalgh]

Great recipe, very simple and works very well.

[@niqb1211]

Made this recipe this morning - so awesome!!! Such an easy recipe and so much fun to make with little ones!! Thanks heaps!! :)

[@mchllgb]

Thank you for this recipe, it is really good!

[@drumnbass8]

That looks bloody perfect nice one

[@murphyebass7837]

Just made this today. Thanks!

[@rebeccacroswell9474]

Great video Gill, thanks

[@emilsn91]

I am such a big fan of baking, and this simple recipe is perfect for beginners! I recommend all who aren't experienced bakers to try this - it is so easy to bake and so satisfying :D Thank you Gill for a great video. :)

[@emilsn91]

Instead of loafs, I mostly make buns - But I use an egg and oil in my recipe, and if I have some corn or seeds I throw that in for the fun of it.

[@rneustel388]

Ooh, those look beautiful-I can almost smell them!

[@IanLoughead]

Great stuff

[@w9811]

Thanks Gill for the great recipe. I heard a crunchy sound when you cut through the crust. Almost like sour dough bread. I will surely try out the recipe. Thanks!

[@eirika2001]

Did you preheat the pan? t looked like you did.... Thanks for this!

[@holyjonson4986]

Wow, perfect

[@wildwelshgirl]

fresh bread makes me soo hungry

[@ryangraham6393]

Me too, some good butter and cheese, maybe some pickle and ham= heaven.

[@matthewcunningham8691]

Great, thanks

[@fglend73]

I just made this recipe. It came out amazing. Question though. Why do you give different ingredient amounts, and different oven temperatures in he video compared to the recipe in the description??

[@patriciagimay9195]

can this recipe for bread be made with sourdough instead of dried,or fresh yeast. If so how much sourdough would I use for this recipe. Thanking you for your help.

[@janetwilliams9487]

Please include instructions for slashing the cottage loaf before baking

[@alangeorgebarstow]

I cannot fault your ingredients, your proportions or your technique: all will result in a tasty loaf. I do, however, have a few observations to pass on. The initial rising of the dough is not called "proving"; it is simple the initial rise. Proving is the second rising and it is called so because it is when you "prove' that the yeast is still alive, viable and able to make the dough rise a second time. You are not alone with this, it is a common misconception. Also, the main flavour in bread does not come from the yeast or salt; it comes from the chemical reaction that takes place between the flour and the water, and the longer they are permitted to interact, the more flavoursome the bread will be. This "autolyse" works best when the dough is permitted a long slow rise: overnight is perfect. Make your dough on the day before you need the bread and place it in a cold place (16ºC is perfect) or in the refrigerator overnight. I cover the bowl with a plastic shower cap or clingfilm. The next morning bring the bowl out and leave it in a warm place for a few hours to speed up the "proving" and get the dough back to room temperature. Then continue as you did in the video. I can guarantee that the flavour of the bread will have improved exponentially as a result of this slow second rise. This recipe, called "Overnight Sleepless Loaf" was provided by a baker in North Yorkshire who says that this loaf outsells all his other bread. Try it and see. Slow bread is tasty bread: quick bread not so. A pan of water in the oven bottom will give a sensationally crisp and tasty crust too; just dispense with the flour sprinkling when you do it this way.

[@hannahplas2495]

Alan George Barstow that was really interesting to read. I (as many others) didn’t know that the first “proving” time isn’t actually called proving.

[@MrWb94]

dont mind me, just leaving a tactical dot .

[@jimtilbrook2389]

Can anybody advise me? I’m use to cooking sourdough in a Dutch oven ( Large Le Cruset) will I be able to do the same for this loaf.

[@peterlovegrove2805]

I live in america, and I hear that there is difference in the protein content of English versus American flours. Any tips for adapting bread recipes if in the U.S?

[@badjujuwan]

Yea, get bread flour if you're making yeasted bread. I use bread flour for breads, pizza, waffles, etc. King Arthur is a top brand in the US. When UK chefs call for strong flour, they mean bread flour; plain flour is all-purpose flour. I also like hi-gluten flour which gives even more of a chew than bread flour - great for pizza and bagels.

[@beadydani]

I am going to make this on my day off. Just one question, can I use brown flour instead of white many thanks.

[@SpiritBear12]

Brown flour as in whole wheat? If you do, the dough tends to come out more dense and will not rise as much as white flour does. So, you could maybe mix half and half flours, or maybe bump up the amount of yeast for the recipe. More yeast wont hurt anything.

[@deeron1011]

+SpiritBear12 thanks I meant the Brown flour for bread. I will go with the half and half you suggested.

[@SpiritBear12]

dee babe I don't know what you mean by brown flour. I have not heard of that before. Do you have any brand names I could look up? What is this brown flour made from?

[@humbalapa]

I do very much enjoy watching your videos and trying the recipes, and I appreciate the time you share here with us, but for us non-metric types who follow your recipes, it would be greatly appreciated if you would include non-metric equivalents of the ingredient measurements and temps as you go (saves time in having to go and look up the conversions before trying your recipes).

[@Parken26]

Originally this video included Gill making four rolls made with butter - I’d very much appreciate if you could reupload that segment.

[@JustMeZeed]

Can anyone explain the differences in flour, how do you know it's a good quality flour?

[@badjujuwan]

In the US, the basics are all-purpose flour, bread flour, and cake flour. All-purpose works for many things - cakes, breads, cookies, etc. Bread flour is great for pizza, bread, yeasted waffles, brioches, cinnamon rolls, etc - things that require yeast. Cake flour is lighter in protein than bread flour but not really needed. I use Swansdown or even make my own blend - all-purpose flour + cornstarch. There are other types of flour like 00 flour - this is common in Italian cooking for pizzas and homemade pasta. Then there's hi-gluten flour - which has higher gluten than bread flour and a lot higher than all-purpose. Great for bagels or thin pizzas with a lot of chew. If you had to pick 2 types to have at home, I'll say bread flour and all-purpose flour. Brand - I'm a fan of King Arthur flour. Excellent quality, consistent results, great company.

[@HeavyDemir]

hey Gill or anyone :) I bake a loaf like this but after a day it start smelling like yeast any Ideas to why ?

[@kiranaklaar]

Is it in °C or in °F

[@hope_and_love]

Celsius.

[@john1212333333333333]

Does anyone have a historical explanation as to why it is necessary to flour the top of bread before it is put in the oven

[@evag2726]

Very late to the party but I'm quite sure it's to make loaves more 'rustic' looking but I prefer it without, less messy.

[@watch3r9]

I wish you guys show how soft the finished product is. Video seems incomplete

[@dmoreau69]

ok

[@siobhanlaura8868]

ok! ok! OK!!!!!

[@andylai5924]

Degree Celsius or farenheit?

[@Hallowhero]

+Andy Lai did you ever try this? what did you find out?

[@SpiritBear12]

It was 220 degrees Celsius. 220 in Fahrenheit is not hot enough to bake bread properly. But 220 C is 428 F.

[@Hallowhero]

Thank you!

[@christinavandenbergh9604]

work around the clock.....

[@christineernesti7615]

Celtic thunder

[@MarkNorville]

Pass, I shall just go to Morrisons, a lot easier.

[@LeonOC123]

His kneading action is tearing the dough which breaks the bonds, be more gentle

[@1louis941]

Everything is wrong here, the type of flower used, the level of hydratation, the kneading method, the rising time and the baking temperature... 1/20 !