We are completely past the pandemic but this is a quiet, cold January day and I realize I hadn’t made this bread since the shut down in 2020. Thanks for posting this and teaching me how to make a loaf of bread.
So many people I know won’t listen to me that it’s not hard to knead bread dough. I love making bread like what you’re doing. I myself, hate bread machines. Bread is so quick and easy to make. Growing up in the50s, I’d watch mu Mom make bread every week. 5 loaves. She had a huge porcelain bowl and would place the bowl on 1 of our chrome kitchen chairs to knead the dough. The house always smelled so good! I enjoy making bread dough an using it to make focaccia bread. Yum!
This bread seems to turn out surprisingly well even with a lot of mistakes! I used too much liquid, I ran out of milk and had to substitute with 200ml milk and 100ml water, I overproofed it, I had to knead it for over half an hour and add tons of extra flour to get it to the right consistency, I had to bake it for an extra 7 minutes over the 35 the recipe calls for to get the right internal temperature, and it *still* turned out great! Very forgiving!
Hi. Me and my boyfriend tried this recipe, after a bad turnout of jelly-filled doughnuts we didn't touch anything related to making bread for over a year. My Boyfriend and I watch your channel a lot, and really wanted to try this recipe. Wish i could upload pictures on youtube, because it turned out great! The best white bread I had. The only change we had to make was to bloom our active dry yeast rather than using instant yeast (and lowering the milk about to compensate for the added water), still turned out amazing! I wanted to thank you guys for the stream of lovely videos and incredible recipes, and how this bread turned out really gave us a lot of confidence to try more breads, different bread types and related pastry desserts. Thank you so much and stay safe during this difficult time Glen!
I love the chill whatever works attitude you and Julie bring and your honesty about cooking it's amazing and inspiring. You've helped me a great deal with accepting the things that don't go to plan and working with them to create something that's still great. You've made changing or swapping ingredients so easy and it's so nice to hear you both talk about the other ways you can do something, and that just makes me feel so much more confident in my own substitutions. Thank you both.
Aaron Hall I agree....they’re very “whatever” in a good way...just easy going...Non-judgemental....They truly want to just share their love of cooking/food with us...
Baste the crust in butter right after you put it on the cooling rack, it'll have an even softer crust. My grand-mother always baked fresh bread, this looks exactly like it and it was the best.
@@jjudy5869 Probably from years past when we were told that "fat isn't good for you" so everyone still has that falsehood ingrained into their memory. It's sad because real butter and lard aren't bad for a person at all in moderation of course..... and in these times I say, "extra butter all around!" lol. If I'm taking the time to make a loaf of bread? I'm certainly going to enjoy it and others should as well enjoy the food they make, it's nourishing your body, and don't worry about a little extra butter in your life. lol. 😊
I agree with Andre, if you brush a bit of butter on the loaf right out of the oven the crust turns so soft. A great way to use this bread is with grilled cheese. Sooo good.
For the people that didn’t really like the crusty bread it’s wonderful for French toast or croutons and if you still don’t use it all make breadcrumbs with it then add whatever seasoning you want.
Finally, my bread turned out!! Great recipe. I swopped 1/2 cup white flour for wheat flour, it took extra time to rise, but it rose above the top of the pan!
If you've never made homemade bread FOLLOW THIS RECIPE!! I am an absolute novice when it comes to anything bread related, and I just took the loaf out of the bread pan and I am SHOCKED at how beautiful it turned out! Your video and instructions are extremely easy to follow. My worst fear was kneading the dough as I never ever had luck when it came to it; I really do believe allowing the dough to hydrate and rest really aids the kneading process. I don't know how I was not subscribed sooner!
One of the grocery stores in mid Michigan (Holly) used to bake a cheese bread. Not your run of the mill cheese bread, this was loaded with shredded cheddar, all through the bread. It was a bit more firm than the soft stuff, and when it was toasted, it was a little bit of heaven. And if you made a grilled cheese (NOT american cheese) with that cheese bread, you would swear you were IN heaven! Awesome stuff! Sadly, either the store stopped making it or that baker left, because I haven't seen it since the late 1990's. May have been before that!
I have made this bread 4x in the last 6 weeks. I use whole wheat flour and produce, consistently, the best bread that I have ever tasted. It freezes beautifully too. Thank you, thank you
My bread-making skills have improved IMMENSELY since I started watching you, Glen! Thank you. Some of these tips and tricks I've never heard before. Just in time to teach my sons how to make bread during the quarantine. Thank you!
Growing up in the 70's, mom always made homemade bread. She made both crusty bread and softer bread, miss those days :) Thanks for sharing this recipe, I'll be trying it out soon.
You can’t beat homemade bread it will taste far better than sandwich bread from the shops. I think your now need crusty bread in the Dutch oven looked amazing. I love crusty bread it especially with soup.
Finally ran out of the loaf of store bought bread so I could make this. Used 1 cup half and half instead of milk and bloomed active yeast in 1/4 cup warm water with a little sugar. Otherwise followed your excellent instructions and the bread came out wonderfully. I love how the fold and pinch makes the cross section have a little swirl to it. I made a slicing guide out of some plywood and dowels so I can make perfect slices to go along with the perfect bread recipe. Thank you Glen for providing such high quality videos and recipes!!!
You should make a video of how you made your slicing contraption! I have been debating on buying one, but haven’t found one that I was willing to risk the money on!😉
From watching bake with jack videos and making my own loaves too, i can say from experience that you don't need to flour your countertop when kneading the dough. As you knead it, it will stop sticking to the counter, and you can always use a benchscraper (or in a pinch, anything resembling it) to scrape up any dough stuck to the counter and add it back to your dough ball.
I love the crusty breads, nothing better in my mind. However, I do bake a similar bread to this and roll salami and roasted peppers in it. Pan fry a slice or two and top off with a couple of poached eggs, a great Sunday brunch. Thanks Glen and Jules, keep safe
Best tasting bread I have ever made! I made 1 and 1/2 of the recipe to make two large french bread shaped loaves for my double loaf pan. I like french loaves soft. Move over Subway! I used avocado oil instead of butter. I kneaded the dough for 10min. in my kitchen-aid. Add flour as needed to dough until the dough is no longer sticking to side of bowl. Okay if it is still sticking to the bottom of bowl. I baked my loaves for 30min. at 350deg. F. on convection setting. Bread is done when internal temp is 190deg. when tested. For added flavor add a tablespoon of malt used for making milk shakes.
Thank you so much for your videos!! I purchased a dutch oven this weekend after watching the no knead bread video !! I am excited about trying the no knead bread but now also this bread!!! I am a relatively new subscriber but have been thankful to be invited into you and your wife's home. Truly, Thank you!!!!
Ok so I made this bread today and a week or so ago I made a different recipe that I found online....this bread was the WINNER hands down! My husband is a chef and he loves this bread 🍞 It is a simple, easy to follow recipe for white bread that will most definitely be a keeper in my recipe collection....Glen you should consider (or maybe you have already) writing a cookbook!! Great job! 👍🏻
I use the windowpane test when kneading, because to me it's the most objective. Everything else is judgement, and it might be fine for experienced bakers, but you need that experience before your judgement is good enough.
Thanks for the video and recipe! Like everyone else, I've been having trouble finding yeast - but yesterday I found a jar of bread maker yeast at Walmart so scooped it up (only one - no hoarding!). I had read that is its essentially the same as instant yeast so thought I'd give it a go. The only other thing is that I've had a kitchen aid mixer for years and haven't ever tried the kneading option - so found a video on that too and gave it a go (used the mixer with the dough hook for the full knead - everything else to your instructions). Well, we just finished eating half the loaf and it was absolutely fantastic! Thanks again!!!
Hi. I want to say that for the past few months I have tryed making bread and by the next day it was hard and not edible. 😭 I came across this video and said. No not another one but let me try it if not I'll just give up. Wow!!!! I made this recipe this past Tuesday and today is Friday and my daughter just ate a sandwich. This is the best recipe ever and easy to follow. Thank you so much. I will continue to make this recipe and see your other recipes. 😊
I made bread a couple of days ago. It wasn't the prettiest of loaves, but I'm not looking to win any competition. It's bread, and it will all taste and look the same when I eat it. Plus, imperfect loaves look more rustic and homemade! 😊 This looks Delicious, Glen!
WONDERBREAD! There was a long-ago time when my mother believed THAT bread was healthier than her homemade. It was also cheaper to buy than the ingredients she used in her homemade loaves.
Hey Glen, been a viewer of your channel on and off for quite a while now, but these new pandemic episodes have really been a drug for me. I love easy/ improvised recipes, and now that I have the time to watch a lot more of your channel, you start uploading the perfect things to suck me in! Haha. Thanks for all of the effort you put into your awesome content. ^ ^
😎👍👍🥇🏅for you and the recipe! 🤔🧐🤨for those who don't like crust!! Daughter made the multigrain no knead two days ago and the sandwiches were fabulous - crunch, crunch!!
Glen, I wanted to thank you for this and all of your baking recipes during this pandemic. I started watching your channel in early 2020 and the first recipe of yours that I tried was the no knead bread. Since then, I have started experimenting with breads, making hamburger buns like the ones you made as well as this loaf. In fact, I have one of these loves with cinnamon, brown sugar, and raisins in the oven baking right now! I was so intimidated by baking before, but your “it’s going to be fine” attitude has really opened up a whole new world of food to me! Thank you for what you do, friend!
Just watched this video this morning and followed the instructions, however did use my stand mixer for the kneading - worked great and the bread was soft and yummy. thanks!
TURNED out PERFECT. Thank you. One loaf recipe, easy, no machine. Perfect for the novice baker. This is the first loaf after many tries that actually worked. Thanks again for all your videos.
This is the best sandwich bread I've ever made. My family raves about it. All of my homemade bread before this has been sort of rustic, dense, and crusty. I def overfloured the bench, as well. I have made 3 loaves of this in the last week... My family is in love and so am I. Its soft, and easy to slice and just perfect. Not to mention, inexpensive to make. Winner winner winner.
I rarely leave comments on videos, but Glen I've been making this bread since the upload of this video, it is hands down the nicest bread recipe I have ever used. Makes the perfect sandwich and is pretty great toasted :^]
A good place to let your dough rise is in the oven, with no heat, and with the light turned on. This gives you a nice temperature to let it rise, as it is probably a little warmer than room temperature.
thank you for this recipe. this is my first bread baking experience but I know for sure the next time I make it I'm using my kitchenaid to knead it. fingers crossed it turns out delicious
Thank you. This bread tastes great. I doubled the ingredients and made one bread loaf and with the leftover dough I made 13, 75 grams each, English muffins that I baked on a skillet.
I've been using this recipe (doubled) to make our bread twice a week for many years and it never fails. I use 2/3 bread flour, 1/3 whole wheat flour and dry active yeast. The other thing I do differently, which helps me avoid the 'too much flour' syndrome, is that I add the flour to the liquid rather than the liquid to the flour. It takes a little longer, because you have to add it a bit at a time, but I think it makes for a better bread. I bake it in a fairly hot oven (375) for about 35-40 mins for a crustier crust. Oh, and I keep my yeast in the freezer (I buy it in bulk!), it stays amazingly active that way.
Just made this tonight, so so good! Last year I got very into making Sourdough, but I've never made just a classic white loaf. This was perfect for an old school grilled cheese and tomato soup kinda night. Thanks for the great recipe!!
Exactly what I'm currently making ... for sandwiches. Last night I made a sandwich with crusty bread. Oh yeah. BUT I think my wife wants a regular sandwich loaf. I'll use it too if I make egg or tuna salad for a sandwich.
If you want less crustiness to the outside get some form of humidity into the oven. Some people throw ice cubes in the bottom. A pan of water on a lower rack would also work, just put it in at the start of the preheat.
Wow. This is super tasty. I love how flexible this recipe is. I used half water/ half milk, half butter /half lard, and active dry yeast. With so many substitutes, it was still soft & delicious. I had to add a bit more flour to counteract the water I needed to bloom my yeast, but this is definitely going in heavy rotation. Thanks, friend!
I made a similar no-knead bread and "fixed the problem" by making it in a loaf pan then loosely covering with foil. Also, brushing a little oil over the loaf before putting it in the pan makes it less crusty, but still beautifully firm. Love your channel!
I will join to chorus of thanks for your channel. I have learned to bake a simple loaf of white bread, but after only a couple of not so great attempts, I have started to consistently produce some pretty fine sandwich loaf. I love your teaching style and that you're local. :-)
Best everyday family bread recipe I’ve ever tried and I’m getting on a bit, thank you 😁 a real pleasure to make and judging by how fast it disappears delicious too. Really appreciated the simple and meaningful bread making technique tips too.
I’ve made both the no-knead recipe and this one. Both were great. Family loved them. I’ve always shied away from baking as I felt it was too “precise” compared to cooking. Both recipes were easy to follow and I’ll be trying more!
Tried this recipe as my second bread to make, and it came out as my favorite. For me it literally is the perfect white bread. Thank you very much, this finally brought me to baking as the one cooking activity I yet avoided.
I've only got to make this bread now. The no knead bread was awesome. This one so far so good. Very easy to follow. I had to add a lot of flour to get it to rugged ball, it was just liquid with the suggested flour size. Probably down to the type of all purpose flour I've used.
Made this recipe today, with the only difference that I used maple syrup and I had to add a bit more flour as it was still very wet with only 425gr, and it came out perfectly! Thanks for the recipe!
Made your "rustic" bread yesterday. It wasn't as pretty as yours, but, omg it was sooooo good! Thank you so much. I'm not afraid of baking anymore. I'll have to try this as well.
We discovered my son LOVES the crust on an artisanal bread! He keeps telling me I should sell my bread. Lol! I leave the lid off the dutch oven and it still has a hard crust, but it’s not quite as thick. You can do that in any pot! No ditch oven needed!
For those who are new to baking like me, I watched a video recently of another baker who kneaded dough by hand for almost 2 hours and it still was still not over kneaded. He even kneaded aggressively for the last 30 min and it was still fine. So basically, if you are doing it by hand, take your time!!! Work with it and get your technique down, you aren't going to ruin it :) Hope this helps someone else, have fun!
I loved the No knead recipe (although I think I overcooked it).. I replaced the Dutch oven with a baking pan and a tin foil cover. Now I'll try this one!!
I made a no-knead Guinness beer bread. It's baking right now and only requires a loaf pan for baking. However, I do want to try this sandwich bread recipe too. Maybe I'll give it a try later this week.
