Wow, I can’t even tell you how incredible this video is and the inspiration I needed today. For a couple days now I’ve been working on getting an assortment of muffins made and into the freezer. When my husband came home from work yesterday I was pretty tired and hurting and I told him how clumsy and inefficient I feel in the kitchen. I felt so defeated and was ready to be done with stocking the freezer, until today. Your calm approach and verbal encouragement to troubleshoot potential problems went a long way with me. And I’m certain I wasn’t the only one who said, “yes, 🙋♀️ please, join me in my kitchen” when you said you wished you could show in person what you were explaining. I have made Ruth Ann Zimmerman’s hamburger bun recipe too and they were both delicious and beautiful! Kelsey, the work of your hands for your family and church family will be a great blessing. I hope as you celebrate the resurrection of our Lord and Savior, you are filled with great joy knowing, He Lives! God Bless you. ✝️
I can't remember if you've ever made sourdough English muffins yet. I made them a couple weeks ago, using the recipe I got from RU-vidr "wipperwill holler". I baked them on my electric griddle, and they turned out beautiful. I highly recommend her fast and easy mixer English muffins.
I'm amazed every time I watch one of these massive videos from you - so committed to your family and friends on producing wonderful and tasty food. So glad I found your site and still love watching your relaxing but super productive videos!
Kelsey I’m so excited about this video! The Lord miraculously radically healed my body of celiac disease recently, so I’m now able to eat gluten. I spent years learning how to make gluten free items but I’m young enough that I never was a baker before I had my diagnosis. So it’s a whole new world for me now to try these different recipes. As you know, gluten free baking is very different and limited. So looking forward to trying these!!
I love watching you bake bread. I do bake bread but there’s only 2 of us so in much smaller amounts. Thank you for sharing your recipes and life with us it’s always so interesting and inspiring ❤
I find it complicated to do the process of starters, so thus far I've made artisan bread, but my last one was dense. I'd like to make my own sandwich bread and a light artisan bread-I understand it's all a learning curve. thank you to whomever responds.
These all look so wonderful. You make things look doable! Those rolls...wow, they look so yummy. Have a blessed Good Friday and Resurrection Sunday. He lives!
bread making and baking is soo therapeutic! I have made my own sourdough starter (I still use active dry yeast in some recipes for convenience) and nothing is better than enjoying the fruits of your stretch and folds! Have a blessed Easter💜
Wow I don’t make bread just every now and then . You make me to want to try and do some now. ❤❤❤this video of inspiration. Happy Easter to your family.
Love it! You're so correct about "time being hard to come by" ... That's why I'm so thankful you took the time to make this video. When I get a chance, I'm going to schedule a baking day and try to incorporate all these recipes 🙂👍
I am so impressed with all your bread making in this video and it inspires me to do something similar. They all look so yummy!Thank you for including the recipes and I love that you used yeast instead of sourdough. I wish I knew the ratios of unbleached flour to whole grain flour you used in each recipe. I’ve made Ruthann Zimmerman’s hamburger buns before, but they looked more pale, maybe that had to do with the whole grain flour you used? I love the way you think about giving to others in your cooking/baking and also the fact that you will not be eating any or much of this beautiful bread!
That’s my kind of day! Making bread gives me such satisfaction, kneading gives time to reflect and is so relaxing. The outcome makes for some great meals. Thank you for sharing.
I’ll use the last cup, half cup ish of the flour to knead my bread, the dough will take what it needs in the end!! Your first “bread for the month” video is my GO TO for literally everything bread I’ve made so far 💕
2 tips for you when using fresh, milled wheat berries. 1st tip- To convert your AP flour recipe over to milled flour, weigh your normal cup scoop of AP flour on a kitchen scale set to grams. Then weigh out your milled flour to that weight in grams. Everybody's cup of flour measurement is different. You will be more accurate weighing in grams. Store bought flour is more compacted and dense as opposed to fresh milled flour. 2nd tip - Allow your fresh milled flour 30 minutes to absorb the water before mixing the other ingredients in and kneading. Hope this helps. Love watching your channel btw.
Thank you so much for these recipes. Ive made the maple sandwich loaf, delicious 😋. I've also made the hamburger buns, amazing. Total game changer for us. I won't ever buy hamburger buns again. Love your content. Thank you ❤
Great video, great idea, definitely have to plan for a baking of breads couple days. Haven't tried that hamburger roll recipe, definitely going to now. Thank you
Last I recall, you were having sinus issues. I hope you're doing better, sinus trouble is no fun. Also, it's called oven spring, and depending on how active your yeast is, it can be a huge mess - ask me how I know!
...just stopping mid way to say, that use of a Bread Machine is a great way to make homemade bread, if one is short on time to do it from scratch/by hand.
I am super excited to make maple oat sandwich loaf, honey butter rolls, crescent rolls, and Dutch oven loafs. You are the reason I started making my own bread, buns, English muffins, and bagels that family loves so much better ingredients. Some times my loafs of bread poof too big for bread pan can you offer any tips. 🙂🙂
Love your videos! I’m making homemade pita pockets for dinner tonight and made homemade hamburger buns a few days ago. You are an inspiration!! Can I ask where you got your apron? I love it!!
Love this video! I have two questions: 1. What if you do not have rapid rise yeast? Is there anyway to adapt the recipe? 2. My boys love when i fill the store brand crescent rolls and bake. How could I use your homemade dough to do the same thing? I’d much rather have homemade ones! Lol Could I freeze the dough, defrost, then fill and bake? Thank you for all the wonderful recipes and help! 😊
I just printed your sandwich load and hamburger rolls. Will try them this week. I’m always looking for yummy sandwich bread - my grandson actually likes his toast out of homemade bread ❤. And good burger rolls and bread cost a fortune A question- do you slice all your sandwich bread before you freeze it ?
I am amazed with all your health issues that cause you pain that you took on this bread venture for days. I love them all but I especially love the oat bread and the last rolls you made. But they all look so impressive! Question: Are you a stress cooker?
Lol, stress cooking. I do love to bake for my family and friends as a way to take my mind off of things. I have to keep busy or else my thoughts race. So usually it’s a lot of Jesus, family, making food and gardening!
Thank you for sharing your breadmaking video video. I love baking bread. Do you have recipes for all of the breads that you made? 😊Sorry if I missed that.
For the crusty Dutch oven loaf steam is key for the desired result. You can bake the bread on anything however it may not keep its shape well on something like a cookie sheet. If you have an oven safe stainless steel pot that will work too. Since you won’t have a lid to create steam you’ll need to put a cookie sheet or oven safe pan on the oven rack below. As soon as you put your loaf in throw 10 ice cubes on the cookie sheet and quickly close the door. That should give you the steam you need. Hope this helps!
If I accidentally threw in too much and realized it I’d personally up the liquid a little bit. It will still be bread regardless if you change other ingredients but the density and texture won’t be ideal. I’ve made quite a few of those loaves 😂
Bread does not contain milk or butter, or eggs. That's called a cake. It's flour, water, some salt and .. if not making sourdough, yeast. Just four ingredients. That's bread. No sugar needs to be added, the yeast will feast on the flour. Adding honey to anything that goes into the oven is also a waste, as all beneficial "ingredients" in honey get killed by heat. Just. four. ingredients. for. bread. 🙂
Have you ever considered making the dough, then freezing that, so you can bake it fresh when you want it? I've had trouble keeping breads from getting freezer burn or icy, when stored in the freezer, no matter how many layers I wrap it in. But, even when bread dough gets icy, from a longer than expected time in the freezer, the ice can be brushed off and the dough rises and bakes beautifully. The bread dough can be put in the fridge to defrost the night before, then set out in it's baking vessel to rise, while you work on your garden. During a lunch break, it can be baked, and you have fresh baked bread, with almost no effort! You likely have thought about that, and may even have covered that option in your video. I just started watching it, and was compelled to comment immediately. 😁🍞🍞🥯🥪🥙
I purchased an Upright Deep Freezer here for my home, and purchased a NON self defrost model, like the olden days...the guy at the store was confused as to why I would not want a self defrosting freezer...and I educated him on why - a self defrosting freezer using a heating element to melt the ice inside your freezer...then everything thaws, and refreezes, over and over...creating freezer burn and ice build up on all my meats and baked goods... for long freezer storage, a NON self defrosting freezer is best!
@@DH-qz2so I agree! I have two freezers and neither is frost free. Food can still get freezer burned, but not near as quickly. Vacuum sealing helps a lot.
