The Most Versatile Yeast Dough - Tangzhong Milk Bread

[@roankai]

If anyone looking for directions: 1) Combine the dry ingredients in the bowl of a stand mixer with a dough hook attached. 2) Melt the butter. 3) Mix cold milk and an egg in a large measuring cup. 4) Make the roux: combine all the ingredients together and cook for 3-5 minutes till a mixture is a consistency of mashed potatoes. 5) Put the roux into the measuring cup with the milk and egg. Combine. 6) Pour the roux into the dry ingredients. 7) Pour the melted butter. 8) Mix on speed 4 on Kitchen Aid Mixer for 4 minutes. Scrape and flip. Mix for another 4 minutes. Scrape and flip. Mix for 4 more minutes. 9) Check for gluten development. The dough should be stretching really well. Do a window pane test. You might need more kneading. 10) Roll out the dough onto a very lightly flour dusted surface (or just dust your hands) and give it a couple of kneads by hand. 11) Roll the dough into a ball and place it into a lightly oiled container. 12) Grease a 9-inch cake pan or a cast iron skillet with butter and set it aside. 13) Proof in a warm place for 1-3 hours, depending on your kitchen environment, till doubled in size. 14) Weigh the dough and divide by 12, giving you a number for every bun. 15) Pop all the bubbles out of the dough by lightly folding in half and divide it into 12 even pieces. 16) Weigh the pieces to make sure they all weigh the same. 17) Roll the buns into the balls and distribute them evenly in the cake pan you greased and set aside. 18) Proof for 45 minutes to an hour. 19) Set your oven temperature to 350F. 20) Brush the buns with an egg wash (1 egg yolk and 2 Tbsp of milk/cream). 21) Bake for 20-25 minutes depending on your oven. The buns are done when golden brown on the top and the knife/skewer comes out clean. 22) Brush the buns with melted butter. 23) ENJOY THE MAGIC! 🎉 Thank you for the amazing recipe!

[@helenrennie]

Thank you so much for writing up the recipe!

[@roankai]

@@helenrennie Пожалуйста :) I made them yesterday for the first time and my friends just devoured them all. Making another batch tonight :D Love your channel and your energy Helen. Wishing you calmness and determination. Thank you for sharing your talent and joy with us ✨

[@deoraday867]

Thank you. It turned out so perfect. I was thrilled.

[@vrobaldo]

Thank you, Sasha, for writing out the recipe! It'll help a lot:)

[@ShenZA6]

you are heaven sent

[@aintgonnahappen]

This channel doesn't get enough love. She deserves about 3 million subs at least.

[@funmiisa5821]

Absolutely, I feel same way

[@chriskalantzis7429]

And yet 77 terrible people disliked this video... May they never be able to bake like that xD

[@M63Tod]

She is one of the best out there for sure. She’s up there with chef John, whom I also love.

[@M63Tod]

She is definitely the best when it comes to the science of cooking, detailed explanations, and addressing common misconceptions. I absolutely love her channel.

[@beatrizsandoval4395]

I agree.

[@woohyawn2595]

I love, love, love the attention you pay to teaching TECHNIQUE. it’s so important in bread making and doesn’t translate well when just using a recipe. I adore your channel, I just found it. ❤

[@038edisonvijaysundar6]

The intro omg xD Absolutely wonderful!

[@rebeccaho301]

Thanks a million for your clear instructions. I am a 70 yr old novice and I have watched your video a thousand times. I have been rewarded by success at the first try. I am estactic.

[@juliakbrown]

Made these yesterday and they were delicious! Light and fluffy and pulled apart beautifully. In case this is helpful to anyone, I used 2% milk instead of whole, one packet of Fleischman's instant yeast instead of SAF, and the grocery store brand of AP flour instead of King Arthur. Still got great results! So I think this recipe is pretty forgiving. Only thing I had to adjust was that it seemed to need a longer kneading time in the KitchenAid - at 12 minutes it was not at the windowpane stage yet (possibly because of lower gluten in my flour?). I did 4 more minutes with another flip halfway through, and that worked great.

[@maryjasminang1371]

I made this exact recipe using the ‘dough’ setting of my bread machine (1hr 30 mins total), then shaped it into the buns and let rise for around 30 mins in the pan. It worked wonderfully ! It’s my first time to make an enriched bread and this one definitely did not disappoint!

[@helenrennie]

so glad your rolls came out well :)

[@aprilmrose]

Helen, I just discovered your channel and I can't say enough about how much I absolutely LOVE your content. I consider myself to be a pretty great home cook and have made many a bread recipe but your explanations are top notch! Can I say that I have forever been confused about mixer speeds! THANK YOU for stating medium low was speed 4, and your trick about flipping the dough to compensate has improved ALL my dough recipes

[@jofarley7294]

Hi, I have made the buns twice now. First time I followed the recipe exactly as I normally make whole grain sourdough bread. I added the caramelized onions, buns turned out great but sweet. Next time I omitted the sugar and added maybe 50 gr spelt flour and sesame seeds. WOW, thanks for this great recipe, now I don't have to buy crappy store bought buns.

[@joannabanana2435]

This recipe is the best milk bread recipe, hands down. I’ve tried different ones, this one is the undisputed best in my family.

[@YesHoney2]

The first time I tried this recipe it was an absolute success. The second time I doubled the recipe and baked in separate molds. Again perfection. Lovely look and very VERY! tasty little breads. Thank you.

[@bethserran]

OMG!!! You are the best. So easy to follow especially for individuals afraid of baking bread. Thank you for sharing your special talent. Please show us more techniques we can apply to home baking. NO CAKES for me, just breads.

[@paulalarsen7697]

I love baking bread and I've taught many people in my life how to do it. But you still clarify and explain it so beautifully! Thank you for this video!❤

[@katioconnor5295]

so the roux technic makes the bouncy texture... definitely trying this method.... thankyou again Helen!

[@rebeccaho301]

I am 72 and am just starting to learn to bake in this pandemic. Your videos are wonderfully clear and detailed. I live in Hong Kong and am sorry I can’t come to Boston. Thank you for all your help.

[@ltkell2028]

Something I learned to make bread or rolls soft after baking is to brush them on all sides with melted butter & cover with a kitchen towel & allow them to cool completely. It's works amazingly well & makes it soft from the 1st to the last even after several days. (Securely wrapped) I love your channel & ALL the tips, recipes & instructions you provide!! Thank you & God bless

[@jaystevens137]

Helen, this is a fantastic tutorial for baking these types of enriched breads! You do such a great job of explaining how and why to use certain techniques. Really sets you apart. This dough is going to be my excuse to get a kitchen scale!

[@helenrennie]

so glad I convinced you to get a scale. this $11 tool is a hard sell in the US for some reason.

[@originalchannel321]

Scales are the best. Also, jaystevens137, you may want to see about getting a jewelers gram scale on Amazon. I use one for weighing small amounts of yeast or salt. It's not needed, but handy when using small amounts of ingredients.

[@iluminameluna]

I use my scale ALL the time! I have learned to weigh my dough ball then divide the weight of it by the number of buns I want to create. Takes the guess out of the issue.

[@Assenav420]

A staple for any gathering in my house. I have made a lot of different types of rolls, but these are the BEST!

[@BlueJazzBoyNZ]

Helen is the tutor of facts never fluff

[@chemmii]

Hats off to you!! the Most Thurough, Precise, Video Teacher On KZbin. May You Become The Next Iron....no....platinum Chef Celebrity ..happy New Years!!

[@fishwax6371]

Just made these today... This is a keeper. Better than what you get in a restaurant!

[@juliecortelezzi1776]

This is the first time I've ever made rolls and this was absolutely fabulous!! They are to die for! Couldn't have done it without your tutorial! Thank you so much, Helen!!!

[@jenjenjenjen0440]

I made this using the slap and fold from your focaccia video and it worked like a charm. You're a great teacher! Thank you for sharing your knowledge ❤️

[@edzebra]

Made the recipe today with 2tsp shallot powder, Tbs butter and 2 top poppy seeds (didn't have a fresh onion on hand). Also subbed 4 tsp active dry yeast for the instant yeast. Rising took an hour and proving went a little too far after 26 min. Really happy with how they look, but won't taste them until a family event for tomorrow. Loved the video!

[@kimgrant1983]

I've made this dough many times and its just lovely

[@lawrencekellie]

I made this recipe again, however, I made it into a loaf. It's just as good that way as the rolls are. I did, however, make a change. I made the milk roux, and then put everything in my Bosch mixer with the dough hooks. I mixed it for 12 minutes (with the Bosch, I don't have to scrape and flip), made the window pane test, which failed. I mixed it another 4 minutes, and it passed. About 1987-1988, we got a wonderful bread recipe. My ex-wife has been and still is making about six loaves of that bread every couple or weeks. We just love it. I decided, Helen, to use what I have learned from you regarding bread making and make that bread. This recipe uses whole wheat flour (which I don't like), but I swapped it with the King Arthur white whole wheat. The recipe also calls for rolled oats and wheat gluten. After dumping everything in my Bosch, I ran it for 12 minutes, again, window pane failed, mixed another 4 and window pane passed. I did a bit of hand needing, and then some folding. Let it rise to double, More minor kneading and folding; then I shaped it, put it in the pan, let it rise again, and baked it. When the time was up, I checked it with a thermometer, and it was 198F. Perfect. It has the softest crust I've ever seen. The crumb is incredible. I just made a peanut butter and jelly sandwich, and I haven't had such a good PB&J as long as I can remember. Thank you. Lawrence

[@samuelyamron5664]

I made these rolls tonight and my kids loved them! Like others said I used store brand flour and it seemed to increase the kneading time, but other than that all worked out great. I know this will become a staple recipe. I can’t wait to try different flavor variations. Thank you so much!

[@yaroslav-hmd]

Baking bread is one of the noblest professions, this is a vocation! And you are great in this!

[@joannepalmisano9545]

Could not agree more. Helen is wonderful! And her instructions flawless. Love watching and learning.

[@rameahbhatia3349]

I am from India I made the the bread it turned out the best Now I will try this recipe and write the results

[@hoffmanyou64]

I have made this dough about 10 times. I make my buns, par-bake them for 8 minutes at 350F. Cool completely, then freeze in zip bag. When I want rolls to serve with dinner, I take out the number I will bake, put on cookie sheet with parchment and bake for 12 minutes (yes from frozen, no need to defrost). Taste wonderful and I can't tell the difference between freshly baked dough and par-baked buns. I also make a loaf with same recipe, 350 F for about 32 minutes. Stays fresh for 3-4 days. I also make my tangzhong in the microwave in a 4 cup measuring cup. Start stiring after 20 seconds and stir every 10 seconds. Takes about 1 min 30 seconds total. I use Helen's suggestion to add cold milk and eggs to bring temperature to room temperature. This is so easy to make, I can't believe I have been buying store bought all these years.

[@stellaz2595]

Helen, I keep my SAF yeast in the freezer, and transfer a small amount to a jar in the refrigerator. Works well for me. The yeast remains active for a very long time.

[@CarlasAntics]

What a fantastic instructional video. Where have you been all my life!

[@ratnacook7772]

yeah I am surprise too only 45.197 views. i try the recipe twice the second time turn out a lot better. because i knead it with my kitchen's aid four times 4 mins each.her recipe three times 4 mins each. medal gold flour also turn really good. i just made stuffed bread with pork, it was yummy. Thanks Helen for sharing your recipe.

[@helenrennie]

Thank you so much for trying this recipe and giving it the second shot. I find that breads always take a few tries.

[@eilenepatrick9319]

Just tried these buns, and they were WONDERFUL! Tasted like professional bakery buns. The only problem with them is how quickly they disappear. I liked how fast they were to make, start to finish. No putting the dough in the fridge overnight. I raised and proofed them in the oven with boiling water and they rose/proofed in only 1 hour each to almost too high. And on top of that, the dough is so soft, it's like kneading a baby. Helen, I know your specialty is not baking, but I'd love to see a video on an everyday bread, preferably one with at least some whole wheat. Eggs and milk would be fine, potato bread might be an option, but I'd prefer not needing to buy odd things. like pumpernickel flour (whatever that is) or malted wheat. The most important thing is it needs to taste...wonderful...maybe as wonderful as these buns taste. If not, thank you for the buns.

[@ckiker72]

Your video was referenced in another video so I decided to watch this and I am so glad I did! This is truly the best instructional video I have seen! Well done! My bread is baking in the oven as I type this and I'm sure it will be amazing. Thank you so much!

[@laura01279]

I’ve made this recipe probably 10 times & have converted it to cinnamon rolls too! Outstanding!

[@helenrennie]

so glad this dough is working well for you!

[@catherinewong157]

I luv listening to you give directions

[@lasianahrustiningasih1470]

wow Helen your channel just amazing, I like it very detail explanation

[@lawrencekellie]

I just made these. I followed the recipe exactly--in fact, if you, Helen, had of said at some point to "scratch behind your [my] ear for five seconds," I would have set the timer and scratched. So, how did they turn out? I've only had one dinner roll that may, "may," come close, and that was a 25-hour roll recipe that my mother got from a school lunch cook! I would have to do a side-by-side test to determine which was better. I even bought the round dish that you said you use most of the time. :) Thank you for your talent and for sharing this. Lawrence

[@seamus6994]

This ladies......... AWESOME!

[@inshageorge2492]

Love love your energy … I am reminded of my good old High school cooking class😊

[@M63Tod]

This is my family’s new favourite dough recipe. It’s easier than other similar recipes on KZbin.

[@Harmonikdiskorde]

Ohh, I understand shaping (and pre-shaping) a lot better now. Thanks! I am just getting started with yeast breads, but since I only have a hand mixer (and my hands), I have never gotten a dough to windowpane -- I simply don't have the endurance. But the breads are usually passable!

[@timothycarry]

I made this as my first enriched baking. I made it by hand and it was a lot of work. almost 20 minutes of kneading to get to the window pane. This will make it easier for me to rate my no knead recipes. It would be good to have a dough recipe that you can memorize. I find the one based on percent make it possible.

[@nnhbakes2567]

Made these today using your recipe and came out just fabulous, loved by all. All thanks to uuuuuuuuu !!!

[@catherinejohnson9976]

My rolls came out perfectly. I followed your wonderful tutorial. Thank you Helen!

[@toby4018]

I love this lady. She is so entertaining.

[@sheritang5267]

These rolls are the best ever, taste scrumptious with a soft and spongy texture. Thank you so much 💓 😋

[@llywyllngryffyn8053]

I tried tangzhang for the first time today. It works. however, I discovered an even easier way to get the same results. It is a related technique called Yudane that originates in China, as does tangzhong.. To use it, you simply mix about 20-25% of your recipe's flour by weight with the same weight of boiling water. keep mixing until it turns into a ball of dough. Let it cool down to a safe temp before you add it into your dough. it does the exact same job as tangzhong withless steps, less chance to screw it up and less cleanup. also, since you do it with water and not milk, you can use it in more recipes.

[@ΠαναγιωτηςΠαπας-π7η]

Madam you are you are a great teacher and a beautiful woman. Hats of.

[@helenrennie]

Thank you :)

[@constanzagarcia348]

Hi, Helen. I am cooking teacher from San Sebastian, Spain. Just to thank you, the recipe is FANTASTIC! It works every single time. Friends from Argentina, my homeland, came for breakfast, and I made your recipe, the only change was that I made 24 pieces, instead of 11. Because in Argentina, we used to call them: Chips( no idea why), and we spread butter, marmelade, ham, etc. Thanks again. Keep up the good work. Best regards. Constanza.

[@helenrennie]

Hi Constanza, How wonderful to hear from a fellow cooking instructor, and not just from anywhere, but my favorite food city. I've been San Sebastian 2 times and even filmed an episode on cooking octopus with a cooking school there. Where do you teach? If I am ever in your lovely city again, I'd love to meet you!

[@adevries9301]

I just made these. I put everything bagel seasoning in them. They are the best and they looked just like hers

[@adevries9301]

I made her medium rare hamburger recipe yesterday. And I made little sliders using these buns

[@roceanog]

Thank you Helen! My niece and I used this recipe for our burgers yesterday. It was yummy!!!

[@helenrennie]

so glad your burger buns came out well

[@AgileMJOLNIR]

Great video Helen!

[@twnll]

I learn more in this one video than ten other videos on tangzhong buns! Thank you. 👍

[@greekshia]

Thank you for your video. My baking is hit or miss and I love how detailed and exact your instructions are. I don't have a cake pan but plan to get one just to make this recipe! Im confident that this would produce great results, maybe too good, and my family may want this on a routine basis. You are awesome, thanks again.

[@helenrennie]

best of luck with your buns. let me know if you have any questions once you try it. these kinds of baked goods sometimes take more than one try to get right.

[@nadurkee46]

Thank you for such precise careful instructions.

[@hlegler]

I LOVED THE INTRO!!! I haven't even watched the video yet, but i had to leave a comment. I love it when there's an element of humor or creativity to videos. Well done!! K, now i gotta watch the rest.

[@woolpuppy]

Your sense of humor is wonderful, and I love learning about cooking. I've been making loaves of tangzhong shokupan from Umi's Baking, and Kitchen Princess Bamboo's video was great contextual information. This was also great contextual information! Since this is where I started, there's a huge rabbit hole of bread to dive into. I definitely want to try turning it into cinnamon rolls!

[@thumbwarriordx]

Japan is absolutely obsessed with light and fluffy bread. They know and probably pioneered every technique to give the absolute fluffiest breads. Japanese pancakes in particular blow my mind (I'm also not patient enough to make them)

[@caroleb13]

Thank you Helen. Enjoyed this very much. Buns are in the oven !

[@InCarinasKitchen]

I loved your tips & tricks and your instruction! Your video was very helpful to me as I attempted my first Tangzhong bread rolls. I filmed my attempt and posted it on my KZbin channel, linking to your video for helpful tips. Thank you Helen!

[@maureenperez9999]

Geez, Helen...you have a large subscriber bases...compared to others. I love your videos and have subscribed.

[@funmiisa5821]

I love your class...weldone..learnt alot

[@agnesyeo1418]

Thank you Helen for such an excellent tutorial. Made the best buns ever, so soft and fluffy.

[@helenrennie]

Yay! thank you so much for trying them :)

[@agnesyeo1418]

@@helenrennie BTW, does this recipe work if I proof overnight in refrigerator after window pane stage? If I want to increase recipe do I double everything except yeast?

[@woobear01]

Excellent post. I wish I had discovered your stream ages ago.

[@Krysthalenz]

You are very funny. Nice way of explaining the method of this bread.

[@watercressfabrique3333]

#realcomment Helen, I made these today, and they were the EASIEST and only bread recipe that has ever worked for me. They were the ultimate, mildly sweet, softest dinner rolls. Thanks for the recipe

[@juvn9310]

Loved this recipe....turned out 👌👌👌 thanks for sharing 👍

[@markhalford7907]

I just started following starting with your egg pasta vid. I tried this tonight and it was a home run. I love King Arthur but I doubt these rolls would have been nearly as good without your instruction.

[@barbaratatic5163]

Your cooking looks amazing!😻🍜

[@ukiechic2]

:D This is great, and I am definitely trying it this weekend. BTW...GREAT intro :) Definitely made me smile

[@RenBR]

Wow...looks so good!!! Keep up the good work!!!

[@rebeccaho301]

I love the taste and texture of this bread. It rises very well and comes out of the of the oven beautifully. But as it cools the top becomes wrinkly. How do I correct this fault please?

[@helenrennie]

if it becomes a little wrinkly between the buns, that's normal. mine does that too. this type of bread always shrinks some during cooling. If it shrinks like crazy, there could be a number of causes: underbaking, underproofing, not shaping tight enough, overfilling the pan, etc. In case you have a picture, e-mail me at [e-mail]

[@Julesjinx]

I just found this recipe. Tried another version yesterday from someone who didnt know how to make a bread dough i guess because my dough ended up being almost “runny” So i followed your recipe precisely and omg! It turned out so well. I love how you explain everything. Thank you so much for this delicious bread. I will have to experiment with it because i would love to make a loaf of this bread. Would the time in the oven be longer?

[@caronmichel412]

Well Ms. Helen..I’ve used ATK pull apart buns recipe and found that successful every time. I like the Asian twist for the roux so off I go to give it a try; I’m experienced at bread and rolls so just a different process and your skills impress me as a professional home cook. Sure, I sell seafood for a living but my children and family always had home made food, so I can use the moniker of professional home cook as I have all the gadgets and know how to use them; scales included and in fact I had to obtain a new micro scale last week as my old one just died…I do weigh my salt and yeast and most times use cold fermentation on all bread doughs. Thank you.

[@bharatimajumdar9545]

Helen you are fascinating. I'm from India and made some bread, had failures and huge successes with the same dough! Do u have a soft milky bread recipe without the egg as we don't have eggs? And once again thank u for your great instructions. I've made great focaccia with them!

[@BenHereAWhile]

At the beginning of the pandemic, this video is how I learned to make this recipe. Now, this is the video that I point anyone to when they ask me to teach them. Great video

[@kargeorge]

Спасибо за отличный рецепт и видео! Успехов!

[@helenrennie]

So exciting to get a comment in my mother tongue :)

[@real-4]

Amazing...thanku ma'am..now for the hard work..pls may I say u are very pretty..what lipstick are u wearing ?? God bless u..your sister in india

[@lucynewman-williams2330]

You are amazing. Thank you!!

[@H1ST0RYWriter]

Thank you for including the weight of the egg. As a fan of farm fresh eggs, recipes can easily go awry without this information.

[@dad2thebone34]

Now that you have given me the "bread bug", you mentioned using this dough in other bread types. Please do videos for those types of bread as my imagination is not cutting it. Ciabatta is a must. This video was so good, i made it right the first time!

[@helenrennie]

definitely not ciabatta :) that's a lean bread. You can braid it into a challah loaf

[@nnhbakes2567]

Thanks for this wonderful recipe !!! Please let me know which heating rods in the oven to use (top, bottom or both). Love the way you teach !!!

[@helenrennie]

mine only has bottom. the top element is broiler, you don't turn it on to bake. if your oven has both top and bottom heat experiment to find a setting that works for you.

[@nnhbakes2567]

@@helenrennie thanks for helping me out with this !!!!

[@nguyenlanhuong2014]

Thank you for the recipe. I have a question: Is there any chance that I can keep the dough in the fridge overnight to slow the proofing process, then shape and bake the dough the next day?

[@chippewaoutlaw7634]

Someone get this woman an Emmy award! She’s so fucking hilarious & eccentric. Thanks for the knowledge and laughs Helen!

[@EricThompson-gs9ce]

Привет Елена, спасибо за этот урок.

[@razzogatto7960]

I can't believe that you only have 82K subscribers! You deserve at least 1 million :)

[@patriciamadeira2044]

I made the donuts (other video) and it is amazing. I believe I followed it 100%, including oil temperature for frying, but mine came out to be a little too oily. Not sure if they are oily or if there maybe be some thing I made wrong. I will much appreciate if you could comment on this, Thank you for your great videos. Love them !

[@helenrennie]

I assume you are draining them on paper towels immediately. One thing that can cause the food to taste oily is if your oil cools off too much when you add the food. How quickly your oil will recover will depend on your pot and your burner. It's possible that my oil is recovering faster than yours. So maybe try starting at a higher heat or using more oil? or cooking fewer donuts at a time?

[@patriciamadeira2044]

@@helenrennie , thank you ! I will try using a small Le Creuset and fry one at a time. Must be that ! Will let you know. Thanks a lot !

[@crystallovell3820]

Hello Helen! I love your channel and am a loyal follower. I have made crispy shallots and vegan butter many times. These have become family favorites! Regarding this dough recipe, at what point do I add the onions and poppy seeds? I have made the rolls once by your video and they turned out great. Now I want to try your favorite ones. Thanks for all you do to help us at home cooks!

[@helenrennie]

I add onions and poppy seeds during the last 2 minutes of kneading.

[@crystallovell3820]

@@helenrennie That works well. Thank you!

[@EmmaDee]

Lady, where have you been all my life? I’m loving you!!

[@vrobaldo]

Hi Helen! Thank you for the excellent recipe. I made it and it came out perfect. Wonderful dinner rolls and so soft! However, it took much more than the (3) 4 minute mixing on my Kitchen Aid. Like double, and sometimes as much as in an 6 or 8 speed. I wanted to ask: Would a brioche take MORE time or the same in the mixer? I was a little confused, but figured it eventually will work out and it did:) Will appreciate your reply. Stay healthy and thanks!:)

[@helenrennie]

all mixers are different :) what model of kitchenaid do you have and what's the size of the bowl? brioche does take an insane amount of mixing. way more than these rolls.

[@vrobaldo]

@@helenrennie My mixer is a Kitchen Aid Artisan 5 qt. Should be able to handle this as I make bread on it but not with such a wet dough, I admit.

[@theredxboxjxsxdz]

Can we use jaggery powder instead of sugar in baking bread like Brioche, milk enriched bread or even regular bread loafs

[@gaila7500]

Will look it up. Thank you for your quick response to my question!!

[@christianras259]

I.like.your.style.good.luck.christian.from.Aotearoa.new.zealand

[@jennymoraa6605]

Amazing recipes

[@theostephenson]

Well, this looks amazing. I will give this a go soon! This video helped a lot!

[@feebee12]

Hi Helen. This is a great recipe and a very helpful video. Can I double or triple this recipe? Would I need to make any modifications? Thank you Carol

[@helenrennie]

it depends on the capacity of your mixer. tilt head models could maybe handle double. bowl lift models could handle triple. if you are kneading by hand, double is fine, but triple might be hard to knead.

[@feebee12]

Thanks Helen. I have an Ankarsrum mixer that has a large capacity, so mixer-wise I’m ok.

[@MadScientistSoap]

You can also add some vital wheat gluten for more chew. My favorite all time bread is yeasted potatoe bread. I love experiment with yeast and baking powder blends.