Hi everyone, My name is Doina Young and Welcome to my RU-vid Channel! Here you will find elegant hosting, fine dining recipes made simple that even beginners can master. I also love to share beautiful Tea Party ideas, decor, and delicious recipes to impress your little princesses and guests!
Let's Connect on Social Media #DoinasCuisine ♡ Subscribe: ru-vid.com/show-UClq1Cii_j_-CTuerDegF82Q ♡ Facebook: facebook.com/doinascuisine ♡ Pinterest: www.pinterest.com/doinascuisine ♡ Instagram: instagram.com/doinascuisine ✨✨✨**************************************
Hi I just tried this and it's soooo good!!! I used gluten free flour and only left my batter in the fridge for 10 min. The batter reminds me of dutch poffertjes. I will try making poffertjes or german aebleskivers with this batter. Thank you for sharing ❤️🙏✨
Oww definitely share the Dutch poffertjes recipe please 😀 definitely let me know if the batter works for this Dutch recipe. I’m so glad you liked them and they came out good 😊❤️
I just finished my third slice of this tasty bread and wanted to share feedback right away. I'm really glad I found this recipe; it's easy, the dough handled well, everyone in my family loved the bread and I will surely make it again! Here are some comments for other bakers: I used a good bread flour (King Arthur) vs. all-purpose, and that's what I will continue to use for this recipe for now because of the great results. I needed around a cup more flour to reach the proper dough consistency for two cups of water (adjusting that is easy if you've baked for a while, of course); as soon as the dough pulled away from the sides of the mixing bowl, I let the dough rise as the video suggested and it was perfect. I elected to add the salt with the flour so as to not hinder the yeast in any way, and I make sure to match water temperature with the temp range recommended on the yeast jar (I happened to use active dry yeast). Because I read at least one person here say the bread baked quickly, and with the video saying 35-40 minutes in the oven, I checked the bread after 30 minutes; the bread was plenty done already at that point (I actually used a Thermapen cooking thermometer to check for 190 degrees F, and it was closer to 200 F after 30 minutes, already cooked perfectly). One additional comment: There are several egg wash options when cooking bread (egg and water, egg and milk, egg only, etc.) I found Doina's suggestion of egg yolk and milk to work out beautifully. My two loaves, cooked on a French bread double-loaf tin, looked, smelled and tasted absolutely great! This is a very easy recipe and one to definitely keep in the "make again" section of your recipe book. Thanks Doina!
I’m so grateful for your kind and encouraging words ❤they mean the world to me. Thank you 😊 thank you for your suggestions also. I always look for ways to improve my cooking/baking skills. I couldn’t agree more regarding the King’s Arthur flour. I recently discovered it and now use it all the time. I buy all of their types of flour. Hope to hear from you again. I’ll be posting more bread recipes as the weather cools off 🥖 🍞
Thank you for sharing this recipe beautiful to the eye and for sure delicious ,the measurements and procedures of the ingredients very well explained can’t wait to do them for sure they will be a hit .thanks again 😋😋
Thank you for your kind and encouraging words 😊 I can’t wait for you to try them. This is a childhood memory for me and my children and I hope they become a staple dessert for your family as well ❤️ let me know how it goes
We love flowers 🌸💐😀 The beautiful thing about making your own tea party 🫖 is you get to design it however you love it 😊 watch my other tea party videos with no flowers 😉
I doubt many people will be able to use this recipe. 4.5 cups of flour to 2 cups of water is a 88% hydration level. If you used 5 cups of flour, you are at 80% hydration. That dough is going to be very sticky and beyond most people's ability to handle. They will most likely keep adding flour until the point they can handle it, changing the underlying recipe. They will keep adding until the moisture level reaches about 65%, and in the end they will have a completely different dough. Don't add the salt until the bread has been through its first fermentation. That way the salt doesn't slow down the gluten production.
Thank you for your expertise. It looks like you’re very educated on the subject and I always like learning from people like you 😀 However, I’ve been receiving a lot of positive feedback on this video alone. People who used this recipe and they loved it. I’ve also shared this recipe with dozens of people for years way before I posted it and everyone loved it. Baking bread doesn’t have to be that complicated. Some people enjoy the science behind it and good for them. I’m certain they bake amazing bread. But a lot of people just want to enjoy a loaf of delicious bread they baked at home, that doesn’t include 50 ingredients like the ones from the store. They don’t care about percentage or what happens at a microscopic level. I am not here to convince anyone this is the right way to bake bread. If you found that this recipe works for you, then wonderful, it makes me happy 😊 if it doesn’t, then I genuinely wish you find what works for you. I encourage you to try it first before you make any assumptions 😉❤️ Have a wonderful day!
@@doinascuisineFirst, thanks for the video. They are really enjoyable. I have made this recipe thousands of times. It's a 80% hydrated recipe. Sometimes I do 100%. Sometimes 70%. Just depends on what mood I'm in. They produce slightly different doughs. The more hydration the bigger the bubbles will be. Braead is good at all hydration levels. I'm not questioning that. But when flour is added for handling, everyone is making a different bread. All good, but all different. Learning to handle wet dough is one of the first skills somone should learn to do, that way you get to choose the dough, not your ability.
I’m sorry that sucks, I’ve had that happen before 😒 There are two main culprits to flat, sad Dutch baby pancakes: Your oven wasn't hot enough. The hotter your oven, the more puffed your Dutch baby pancake will be. Make sure to preheat the oven for at least 10 minutes before baking the batter. Did you try these two tricks?! It’s very important that the pan is very hot too. Let me know 😉
I appreciated several things. First the fact that you did all of that for your daughters! God bless you for giving them such wonderful memories. I really appreciate you pointing out ways to get as much done ahead of time as possible! The way in which you decorated the table is a thing of beauty! Are your girls old enough to help with the food prep and decorating? Even really young children can contribute in a variety of ways. Doing that will expand the fun for them and give them the confidence that they too can do nice things. I would have never thought of manipulating a hard boiled egg the way that you did. What a clever idea! I thought you had done it with some type of twine. Thank you for sharing that, and all of your other ideas. Yes, please do continue sharing. I subscribed and liked. Looking forward to more.
Dear Linda ❤️ your comment today came as a blessing in my life. Thank you for your thoughtful words of encouragement. I’m so grateful for your support! I made this video 3 years ago and at that time the girls were little. I made a few more tea party videos this year and I filmed how they’re helping me 🥰 you should definitely watch them. I shared so many ideas that I believe you’re going to love 🫖💐 if you want to see anything in particular let me know. I have so many ideas, just never enough time as I’m working full time too. Again thank you for your kind words. The world needs more people like you 🌹
You are correct and I know that. It was a filming error and I didn’t correct/emphasize that when I edited it 😉 The dough was still successful, but the salt can ruin the yeast. With practice now I just proof the yeast first before I proceed with baking. Thank you for watching 😊 Happy Baking ❤️
I don't know that salt kills yeast. It does block the formation of glutens (as does fats and sugars). It also competes for the water. So is not that one fights the other, they just compete for the same resources. It does strengthen the gluten bond, so you need it. Just add it after hydration or the first fermentation.
