Only not many people know this recipe. My grandmother baked French bread this way. How to bake bread 

Soy de Monterrey, Nuevo León, México....saludos❤

Watching from central Ohio USA.

I'm German American. Love your recipes! ❤❤❤

Greetings from Bellefontaine, Ohio

Me encantó, lo haré para mi familia, Margot- desde Chile

watching from Colorado, USA, thank you for sharing!

I love your recipes! Plus, I get to practice my German!

Watching you from Krugersdorp, near Johannesburg in South Africa ❤

Watching from London ON Canada

İzmir Türkiyeden selamlar👏

Hola excelente tu canal,te veo desde el noreste de México, gracias por tus recetas, muchas bendiciones para ti y tu familia.

Sou do Rio de janeiro Bangu 🇧🇷

Hello from Greece Thessaloniki 🤗🤗

Cartago Valle, Colombia

Lovely presentation, and delicious, I’m going to try 🇺🇸 🎵🎶👏🏻👏🏻

I am from Canada.

Penápolis interior de São Paulo 🇧🇷

Que diferente 😮

Soy de la Ciudad de Mexico

Amo suas receitas! Pães Delicioso ! Sou De São Paulo Brasil......😂

i am from Kaliningrad

İSTANBUL,DAN SELAMLAR ❤

Eu moro em Andradina/Sp - Brasil

Receita espetacular muito bem demonstrada

الله يعطيك العافيه

I like all your recipes

I love all of your recipes. I also make many of them as they are so wonderful! 👍😘

Очень много теста на такой объем лука с сыром. Лучшее решение будет если раскатать тесто на плёнке в тонкий прямоугольник, на всю площадь теста выложить начинку и все свернуть в рулет. В рулете начинка распределится равномерно по всей длине и будет очень аппетитно и очень вкусно!!! Желаю тебе удачи и творческого вдохновения!!!

Panamá 🇵🇦

Thank you 🙏

Ciao ti guardo da Maranello Modena

Ti scrivo da Agropoli(Sa)Italia

I successfully baked the Sesame bread. 🙏 ❤

São José dos Campos sp Brasil

Det skal prøves. Hilsen fra almind danmark.

Portugal obrigado

Curitiba .... Paraná

Muito delicioso

Very good ❤

Super lecker ❤❤❤❤❤❤❤❤

Iubesc toate Rețetele tale 🎉

❤❤❤❤❤❤

Sou de Mafra Santa Catarina

Merci pour vos recettes

Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Aus Friesoythe Landkreis Cloppenburg

😃

🗼merci🙂

De la Françe (région Bretagne)

Witam. Jestem z Polski. Cudowne , trochę zapomniane przepisy. Dobrze, że uczysz nas czegoś nowego. Pozdrawiam

Sou de Sorocaba sp

I like it for my Society on my Round also soup can you show also Scone pls

I'm looking for scone,s with cooking oil

Tatarol mar a feher kenyeret ate recepted s serint suto koszonom szepen a francia kenyeret is meg sutom koszonom sszeretettel

ΕΛΛΆΔΑ ΩΡΑΊΟ ΨΩΜΊ

All your recipes, your grandmother, your great-grandmother, etc.. everyone was a baker, why all these fake titles?

Thank you, Schnell Lecker Kochen. I don't know about other folks, but I spent an inordinate amount of time to convert the measurements of ingredients from METRIC to IMPERIAL and INSTRUCTIONS for clarity. Both vastly "expanded" the length of your recipe to ascertain whether to invest kitchen time and money. Personally, the recipe reads okay, but it is not conducive for IMPERIAL bakers, rather, the recipe is conducive for METRIC bakers, as folks will immediately recognize. For example, how do IMPERIAL bakers measure accurately "1.69 ounces," "3.38 ounces," and "6.76 ounces"? 😞 So, for this bread recipe, I think I'll have to pass, unfortunately. If you would please offer IMPERIAL bakers your recipes that offer more concise / scientific measurements, we will have the confidence of achieving the same results that you and other METRIC bakers achieve. Thank you! EGG BREAD (by Schnell Lecker Kochen) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jwFNupojRCE.html Yield: 4 servings (individualized bread loaves) Optional: 4 servings of Baked Onion Cheese EQUIPMENT Food scale [digital or manual scale for accuracy of measurements of ingredients] Dry measuring spoons Dry measuring cups Liquid measuring cups Large mixing bowl Whisk Food timer Knife Pastry brush 4 small bread pan loaves Parchment paper Pot holders Wire mesh cooling racks INGREDIENTS 1.69 ounces (150 ml) warm whole milk [or buttermilk for fluffier bread “crumb”] 2 tablespoons cane sugar 1.4 teaspoons (7 grams) “active” dry yeast [yeast rehydrates when added to warm water] 1 medium sized chicken egg, beaten 1 + 1/2 cups (300 grams ) either sifted all-purpose flour [soft chewy texture] or sifted bread flour [soft layered texture]. [Sifting flour reduces weight and fluffs product for enhanced flavor and chewing pleasure.] 1 teaspoon Iodized table salt Sunflower oil [enough to pat outside of dough balls for easier handling] INSTRUCTIONS 1. In a large mixing bowl, measure and stir together warm milk and cane sugar; then add dry yeast and mix well. Allow a few minutes for yeast to foam a bit, then add beaten egg, salt, and sifted flour. 2. Mix ingredients with hands or machine. Knead the dough well, and then, form into one ball. 3. Use sunflower oil to pat the outside of dough ball and place into a clean bowl. Cover dough ball with waxed paper or clean cloth. Set a food timer for one (1) hour for dough ball to increase by size. 4. Next, remove dough ball from the bowl to a table sprinkled with flour. Knead the dough ball a few times and reshape to a ball. Cut to divide dough ball into 4 equal parts. Reshape each of 4 parts into 4 dough balls. 5. Using the pastry brush, apply sunflower oil to the inside of four (4) individualized bread pans. Place one dough ball into each bread pan. 6. Cover the 4 bread pans of dough balls with waxed paper or clean cloth. Set food timer for 10 minutes. 7. Dip parchment paper into water to soak, meanwhile, sprinkle a table with flour, roll out bread dough balls one at a time to a flat rectangular. 8. Line the four (4) bread pans with wet parchment paper. Place one flat rectangular dough into each of the four (4) bread pans, and then, seal the dough at the top edge of each pan. Cover each of the four (4) bread pans again with waxed paper or clean cloth, and then, place the four (4) pans into a warm place for the dough to rise such as under the hot sun, or a preheated oven at 100 degrees for example. Set the food timer for 10 minutes. 9. Remove the four (4) bread pans to the work table. Brush the top of each bread loaf with milk to add color, and sprinkle sesame seeds on top of bread loaves for taste and nutrition. 10. Heat oven at 350°F (180°C). Place the four (4) bread loaves into the hot oven. Set food timer for 20 minutes. 11. Remove the four (4) bread loaves from the oven and set on wire mesh cooling racks to cool, and then, remove the bread loaves from baking pans, and return them to the cooling racks, if needed. The bread loaves should be fragrant with a moist fluffy “crumb” inside, and crispy crust outside. Enjoy! OPTIONAL: BAKED ONION CHEESE (accompaniment to baked egg loaves) INGREDIENTS 6.76 ounces (200 ml) warm water 6.76 ounces (200 ml) warm whole milk 1 tablespoon cane sugar 2 teaspoons (10 grams) active dry yeast 3.38 ounces (100 ml) sunflower oil 4 and 3/8 cups (550 grams) all-purpose flour 1 teaspoon salt 3 medium sized onions (your choice), chopped finely 3.53 ounces (100 grams) of grated cheese (your choice) 1 egg “yoke” 1 Tablespoon whole milk INSTRUCTIONS 1. In a mixing / baking container, combine all ingredients. 2. Heat oven to 375°F (190°C). Place container of onion cheese mixture into oven. Set food timer for 20-25 minutes to bake. 3. Remove onion cheese mixture from oven and serve with fresh baked individualized bread loaves.