First time in my life making bread, and family loved it!! In this times of Covid 19, with family staying home in shelter-in-place, we appreciate this recipe so much, it's nice to involve the little people,... and our home made bread makes the house smell like a sweet bakery. Thank you so much for the recipe. We💖🍞!
I’ve been yearning to do this for a year now at least because I’m so tired of going back and forth to the store for milk bread and the basics plus prices keep going up☹️ I’m going to let this be a start to saving time and money! Then I’m gonna learn how to make my own washing powder 👍🏽 THANK YOU 😊
Wonderful and easy recipe. Years ago a friend said something that has always stuck with me... "Always bake two loaves of bread at a time. Cool one for later but make one by rolling the dough into balls, rolling in melted butter and placing in the bread pan - then when done baking, you have a warm loaf of pull apart bread to bliss out with". As a family of fresh hot bread lovers, this is the only way the one loaf will get to last long enough to cool. Another great tip... When you pat out the loaf, sprinkle with cinnamon sugar, raisins, toasted nuts, dried fruits, shredded cheese or herbs and then roll into the loaf. Sprinkle a little on the top of the loaf so you know what is in it.
oml this is so weird. i literally just this morning was searching up for a recipe for bread, but there were too many different ones so i gave up. but your recipes i trust 100%, cause they have alwayse worked so im so happy rn 😊
Thank you for this super easy to follow bread recipe! I've watched countless bread recipe videos, and this one is by far the most succinct and easiest to follow. I literally just followed along with the video, pausing and resuming when needed. Instructions were clear and easy to understand. No time wasted on unnecessary shots (one bread video had me watching the chef running her tap to find the correct water temperature-waste of time). I'll definitely be making this recipe again as my bread turned out beautifully! Thanks again!
USE THIS RECIPE ! FYI for anyone who is wondering is this is a recipe to use.. YES IT IS !! I've been a bread maker for 40 years. Tried this one - which is very similar to mine- and it comes out PERFECT !! ... ALL her bread recipes turn out perfect ! & thank you "stay at home chef" for keeping your videos to the point ,short, & easy to follow !
OMG, I have been wanting to make bread for months but never found a recipe I cared for. And here you are with the tried and true that I trust. My goodness girl, you really went in to great detail for us and using both white and wheat flours. I need to get some yeast, I have a very fast acting, but I don't think that is what you used. Will write it down and shop for yours. I am just sooooo excited to do this. I hate store bread. Been having a hard time buying bread for two years now, most are just crap to me. Hubby thinks I am too picky. Well, we will see what he says when I make your bread.... Thank you and thank you so very much for this video tutorial and recipe. I love it. Many hugs to you my dear.... Claudia
Thank you for that little added info about using Active Dry yeast. That was incredibly helpful. Also, my family has no idea how much gratitude they owe you :P
Bless You A Million Times ! Add me to the list that has been looking for a plain Bread Recipe and I agree with the others that ALL your recipes come out PERFECT 👌
Omg!!! I’ve been trying to make bread for years and it was always a failure until now I love love how easy this was to follow that I now have my sister and cousin making bread.
I love your recipes and your explanation that's why I follow you on FACEBOOK, thank you for showing us the three different types of bread, that was fantastic. I will make these beautiful loafs of bread tomorrow. Everyone stay safe and pray . God bless
Thank you for sharing this recipe. I've made it several times, and making it again today. This is a great recipe, bread is light, and soft, and the best part it's quick to mix up.
Hi, guys ! I've tried at least 4 different bread recipes and this one is, by far, the best one... Thanks for the vid. To everyone out there, please, take care, be safe ! God Bless !
Rachel, you surprised me by responding to my comment. well, i have to tell you : You are a beautiful, energetic and very talented chef!!! You are so full of life, that I really feel energized after watching your videos. I truly enjoy all your recipes , you are such a delight! Don’t forget,” You are all That and a bag of chips!”😘
Rachel, THANKS for this SUPER recipe. I have been making Bread for over 30 years. I have three ring binder with recipes and MORE recipes in manila folders. YOURS is my FAVORITE. I have made it 3 times and I have a mix in the lst rise. I found this to me the BEST RECIPE to make two 9 x 5 loaves. Thanks again.
LOVE THAT YOU PUT YOUR YUMMY DELICIOUS RECIPE AND DIRECTIONS UNDERNEATH SO WE CAN HAVE THEM FOR LATER THANK YOU SO MUCH FOR THINKING OF PEOPLE LIKE ME WHO CANNOT COOK THANK YOU SO VERY MUCH
Your bread looks delicious. 😋😍 And this is one of the easiest recipes I’ve seen. Can’t wait to make some. Might even add some diced jalapeños to the dough, when I master it. 🏆 Thanks for sharing.👌🏼😊💛
Since we all staying home this is my next recipe!! Always wanted to learn how to make bread, my Mother and Grandmother always made bread when we were kids so now it's my turn!! Thank you!! I'll let you know what they think!!
Lived on a farm for 20 years. Milked my dear old Jersey cow 2x daily and made my own butter. Made bread 2 or 3x weekly and the best bread was hot from the oven, break in half and fill each half with butter and homemade preserves. Best treat ever.
Hi , I’ve tried your Mac and Cheese recipe and it is loved by my family and everyone I host. Planning to try this recipe. Can you please let me know if the dough can proofed overnight in the refrigerator? If so, how many hours?
Have my 1st loaf of sandwich bread in the oven as I type this. I only made 1/2 the recipe because I only have 1 9x7 loaf pan. I watched the video and read every comment just to see if there was any more info I needed to know. The only thing I wasn't sure about was the amount of flour. For example. When you're making a cake/cupcakes and you're going by cups I've been taught to fluff my flour bag then spoon and level. With this recipe I wasn't sure if I was supposed to do that (wish that had been addressed in the video or description box). Did anyone else ponder this question? Anyhoo, I decided to do the fluff, spoon and level. I landed out using about 3 cups of flour minus 1 tbsp. I started off with 2 3/4 cups of flour then added 1/8 of a cup as I went until my dough looked and felt the way she described it should be. Crossing fingers all turns out well. I'll come back to update how it came out... Update... Other than the bread tasting a bit too salty it came out great. I used unsalted butter so I know that wasn't the cause. The bread was so soft and sliced beautifully. I just got done making another loaf. Its cooling as I type this. For this one instead of using 1/2 tbsp of salt I used just a tad bit more than a half of that amount. When I took this one out of the oven it took everything within me NOT to cut into it, lol. The softness? The smell? Yeah, it was hard walking away from it, lol. Thanks for the recipe Rachel. It has also been saved to my playlist... 🤗 2nd update from last loaf... I don't know why this happened but while this loaf was soft prior to cutting once I did cut into it it wasn't soft like the 1st loaf I made. When I used one slice to fold into half of a sandwich it split right open. It was also extremely crumbly. Like I wrote in the update the only thing I did different was use less salt. I'm not sure how that could have made my 2nd loaf turn out as bad as it did. I'll give this recipe another go at some point. Right now I just don't want to waste ingredients and my time on making something that may/not come out. Its weird. I still don't understand why this happened... 🤷♀️
Hi, I've been following you on RU-vid for several years now, and have enjoyed every single one that I've tried. I'm wondering if you have a recipe for sourdough bread in that magical recipe box or yours?! I've found a great recipe for the starter that's ready to use in only 6hrs -- without using starter from a previous batch!!! Occasionally, I like a sourdough bread with certain foods. Since you're my go-to channel for tried & true recipes, I figured I'd take a chance... Thanks :)
I'm going to add some shredded cheese to mine , haven't made bread since 1988 lol and going to put melted butter and a little parsley on top, think it will be delicious
Hey! First, thanks for the recipe. How much is 6 cups of flour in grams or pounds? Usually a cup is 120gr, but when trying this recipe with 720gr (6 cups) it was way too liquid and I had to add a lot more. Maybe you can give your exact measurements by weight? Thanks!
Can't help you with the metric measurements but I can tell you that you can 1/2 the recipe. I had to because I only had 1 pan. Other than it being too salty it came out great. Although when I went to make another loaf that one came out crumbly. The only difference I made was using less salt. I have no idea if that alone would have messed my loaf up but for now I'm going to try a different recipe. At some point I do plan to use hers again when I can afford to waste my time and ingredients. So back on the hunt I go. Good luck on your bake though...
Milk 96 to 100 degrees. If using milk you need to scald it to kill the protease in milk. Scald is heated until the little bubbles appear around the edges of the pan. Don't boil. You can put instant yeast in the flour and whisk. You should check to see if the gluten has developed by grabbing the dough ball with one hand pull and feel for resistance. Always roll it up towards and push with your thumbs to tighten the surface.
Superb bread ! I want to bake 4 loaves at the same time. Please tell me : a) whether it is possible if I double the recipe .b) how do I rotate the bread to give it that even finish.. c) will the time be increased ? ....... I'm so sorry for all these queries but want to bake at least 8 loaves a day. This bread recipe is the best ever!
If your mixer is large enough or you are strong enough to do it by hand, you can double the recipe. You may only want to bake 2 at a time, depending on the size of your oven. Baking time does not change.
Great recipe! I was wondering if I could use this same recipe for one loaf. just put half of each ingredient. for the milk could I use 1 cup and approximately half of 1 4th cup?
Can you use this recipe in a bread maker? As we like to start it at a certain time with bread maker lol if not look like I'll just just bread maker for my jelly making 😅
Really nice crumb on your bread. You said in your website that milk would give a softer crust because of the milk fat. Do you think milk with a higher fat content, such as whole milk versus low fat milk, would make a noticeable difference in softness? (I'm looking for really soft bread.)
Rachael, what an east recipe. Could you tell me what is the best way to store the bread. Refrigerator or countertop? I’m definitely like making my own bread as this way I have control over what’s goin it. Thanks
Excellent texture, great recipe except not sweet enough for my taste....I will add a bit more sugar today and it will be perfect...thanks StayatHome Chef
Hey Chef, Love this bread recipe. But can you tell me, how to make the recipe for more then two loaves of bread. We have 6 people in our family. Lol So two don’t last long in our house. Thanks.
The flour is what contains the gluten. Just switch it up for gluten free flour. I know that gluten free breads can me more crumbly. I assume you already know this though.
