Bread baking, canning, cooking and preserving food, homesteading. I always include step-by-step instructions so you can make the same dish with confidence. I love keeping our meals as close to homemade as possible because I believe it helps to keep us healthy. Homesteading is a big part of our life and we believe it is important to be as self sustainable as possible. I'm Dorinda , a mom of a beautiful daughter, and wife to a wonderful husband. I love cooking, preserving food and homemaking. I love working on the farm and caring for our animals. I love to garden and raise as much of our own food as possible. I share lots of cooking videos to help you be successful feeding your family.
Ty Dorinda for your wonderful channel. I subscribed today and I’m a newbi. I have a question please, do you leave the paddle inside the pan when baking the banana bread or do you remove it from the machine when you are baking the banana bread. Ty for sharing your recipes. I’m saving a bit to be be able to order the KBS Bread Machine in your link below. Dulce 😊
A month ago I purchased my KBS 19:1 bread maker. Your videos have helped me learn so much more than I could have alone. Great job on your channel and I enjoy it and my bread maker 😊
@@LiveAndInPerson Vital wheat gluten is a concentrated protein derived from wheat. It's made by hydrating wheat flour to activate the gluten, then processing it to remove the starch, leaving behind the gluten. When added to dough, it enhances the elasticity and chewiness, helping bread rise higher and maintain its structure. It's especially useful in bread recipes that use whole grains or other heavy ingredients, as it improves the texture and overall quality of the loaf.
This is so ironic I made a meatloaf yesterday! (I use a box 0f Stove top stuffing by the way!!} and I had a thought to put it in my KBS machine! Then for some reason I chickened out thinking it would not cook all the way through! (Silly me!) then today I noticed a notification in my Utube, that you made a meatloaf in your Machine! Haha! I am now definitely going to try it in my KBS next time!!! Awesome Video! I look forward to more! Do you have an easy Raspberry Jam recipe for the bread machine?. Thank you!
Oh boy- I can’t wait to try this- what a great suggestion as during the 100+ degrees summer months, the last thing I want to do is turn my oven on to cook anything! Thanks 😊
Just found your videos! I just purchased the KBS bread maker and was thrown by the recipes requiring “gluten “ I’ve watched several videos of yours and you addressed this ( thank you! ) I’m going to start tomorrow with the soft bread recipe you’ve shown. Question: what do you store your finished loaves in? Bags? Container? I’d love to know! Thank you so much for all your recipes and tips and tricks!!
I’m so glad you found my channel. I store my bread in a large plastic bag. You can buy a 2 gallon bag that zips close or a tie bag. The tie type is more difficult to find. I buy mine at an Amish bulk store.
@@ButterflyMeadowsHomestead thank you so much for replying to my question. I am right now making the French bread recipe! Can’t wait to see how it comes out!
Hey Belinda, yes I will be making this in my Dash machine. I only use 90% or more meat with fat so I guess I should use 2 eggs or minced veggies for more moisture?
@@Anu20810 you can use all purpose flour, but you may get a different texture or the bread may not rise quite as high. bread flowers is used in most bread recipes due to the protein content. All purpose flour has a lower protein content, but since this recipe uses enrichments, it may be OK. All I can say is give it a try. I would love to know how it turns out.
@@Ladydiodes dough enhancers contain vital wheat gluten as well as other agents. You could use dough enhancers but the amount may differ. Dough enhancers can make bread softer but mostly extend the shelf life of the bread. I plan to do a video soon on how to make your own dough enhancer mix. Although vital wheat gluten is fairly easy to find dough enhancer is not as common.
Hi in this video I am confused please explain after the end of raw dough cycle did you stop the machine and left the dough in it to rise or you choose another function?I enjoy your videos but this one I was confused.
@@Egha6490 in the kbs after the raw dough cycle kneads the dough the cycle is completed. I leave the dough in the machine to rise until it doubles in size no other cycle is selected. If you need more warmth for example if your house is a little cold, you can select the fermentation cycle and this will cause the machine to warm and help the dough to rise.
If you have autoimmune issues or other skin conditions some ferments like kefir, Kombucha and Sauerkraut may also help. And in the future we will discover other strains that may finally solve the issues for difficult cases of chronic conditions.
Thank you for another great bread recipe 🥰 I really enjoy all your recipes and tips you have helped me love baking bread. I had no idea how to make bread until your RU-vid channel. ❤️❤️❤️
You are welcome that is so wonderful to hear. That is my goal to help others feel comfortable baking bread and cooking. Thank you for sharing this with me.
Thanks Belinda for all the tips you mention and why it makes the recipe better. I would not have thought of mixing the ingredients first then only using the machine to bake it. Plus this recipe works for zucchini too which is a favorite of mine. 🌟🌟🌟
@@robinpesek3657 the process is the same as the quick way the difference is one way is boiled the other is soaked. All the rest is the same. Rinse the soaked then boil them for 30 minutes.
I've used your recipe twice with milk & it's turned out better than i imagined. I have a question though. My local groceries only have nonfat dry milk. Can i use that or must i use regular dry milk powder?
Well, I tried making this bread to a T of your recipe. It looked great as it became a dough ball but I had to add about 1 tsp more of the whole wheat flour because the dough ball was wet and it then was just the way it should be. Everything was going along great.....and then with 45 minutes left, it collapsed. I've read it could have been a number of reasons. Too moist, too much yeast, too much sugar (I used 3 tbsp of honey), or not enough salt. Who knows. But it was a nice idea. It just didn't work for me.
@@robh063 are you at a high altitude? Try reducing the liquid that is most likely the issue since you had to add flour. Reduce liquid by a couple tablespoons. I know you are trying to avoid sugar but maybe use sugar instead of honey. Reduce it to 2 tablespoons.
@@junewrogg6137 I find it hard to estimate exactly but after they are all chopped you will need about 2 cups per pint and about 3/4 cup brine per pint. I guess 2 peck total would make one batch. But then again kind of hard to estimate to the exact amount.
The brine recipe above is missing the water you added. Wish my garden produced an abundance of peppers so I could make this. I struggle with peppers. Hubby might put up a greenhouse next year for me and I will try again :) always trying something every year!
Thank you! I water bathed green beans for the first time last night, I think I was boiling hotter, my jars were lightly rattling the whole time, what difference will this make?
@@jessicaford3425 I have never water bath green beans they are supposed to be pressure canned because they are low acid I know some people water bath them for three hours, but I have no experience on that.
I'm a diabetic so only eat whole wheat or rye bread as they digest slower and don't cause as severe of a blood glucose spike. I'm concerned about the honey or sugar used. Does the yeast eat up all of the honey or sugar or can I decrease the amount used?
The dough will rise more rapidly at a high altitude So I would use less yeast, cut it back to 1 1/2 teaspoons, you will need to watch it to make sure it doesn't rise too high before baking. The decreased amount of yeast may be enough to make it work without switching to the bake function. If you see it is risen just a little over the pan you may want to switch over to the bake function instead of letting it proof longer. I would check it when it has about 1 hour and 10 minutes left on the menu screen. The dough will dry out faster at that altitude as well so you may want to decrease flour by 1 tablespoon and add 1 tablespoon of water. I would love to know know how it turns out.
@@lorrainestone the book only tells the different times and pressures for your elevation. To find out your elevation you can ask your local extension office or google it.
I’m so glad I watch your full video. I am getting ready to buy a bread maker and now I want to buy the stand that holds it while you cut it and any electric plug-in bread knife
@@wait4karma the one I have is very old and I got it at a thrift store, but you can find some that are similar on Amazon. Here’s a link to my website with all my favorite things from Amazon. butterflymeadowshomeandfarm.com/shop/ Thanks for watching and sharing. I hope you enjoy your bread machine.
