This video shows how to make a basic white bread. You can also use the same recipe to make whole wheat bread or half and half.
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hi everybody I'm finally getting around to making the bread making video that I've been promising for a while now I'm going to be doing a few different videos on making different types of bread but I'm going to start with my basic white bread recipe today because it's one of the easiest for a beginner to get started in white bread it rises really easily and you're less likely to end up with a loaf that looks like a brick then you are when like myself when I first started making bread my first few could have been used as door stoppers so I was trying with whole wheat bread and now I can do that easily but starting with white seems to work a lot better so I'm going to start by adding a quarter cup of oil I prefer to use olive oil but I'm out of that so I'm going to use vegetable oil today you could also use melted butter if you like and to that I'm going to add three cups of warm water you don't want the water to be too hot because it can kill your yeast and then your bread won't rise but if it's too plated it won't wait to wake the yeast up either so you want it you want the water just warm enough that you can hold your hand under it without burning kind of like if you were wearing up a baby bottle [Applause] yeah to that I'm going to add about a quarter cup of honey I like to use honey because it's a healthier sweetener for you but if you don't have honey you can use about well five tablespoons or so sugar you the yeast when you add it needs some type of sugar to feed off now I'm going to add four and a half teaspoons of yeast I'm just going to stir that up I'm going to let this sit for about 10 minutes to let the yeast proof by proofing it the yeast will start waking up and growing and you'll notice it foaming and bubbling a bit on top and while that's doing that I'm going to warm up one cup of milk that I will add to that I will add to this okay I've had the yeast mixture sitting for about 10 minutes and as you can see it's starting to bubble and wake up now I'm going to add my warm milk the reason for warming it up is so the cold temperature doesn't shock the yeast and slow down the growth now if you are allergic to milk you don't have to add milk to make bread the reason I like to add it is because it adds protein to the bread and it also helps to give the bread just a finer texture which I like but you certainly all you need to make bread is oil water a rising agent like yeast or a sourdough starter and and something to feed these like honey or sugar you don't have to have milk if you so if you don't want to use it then add an extra cup of water when you start this process just to replace it okay now that I've added the milk I'm going to add a teaspoon of salt I add this afterwards because salt can inhibit the growth of the East so you want the yeast to have a head start before you add the salt and just give that a bit of a stir up and now I'm going to start adding the flour and I'm going to start with about three cups and whisk it together really well and then add a cup at a time mixing it thoroughly just going to add another cup or two of flour and I'm just going to keep doing this until it gets too thick to stir by hand and then we'll start kneading it in switch to a spoon because it's getting a little bit too thick for my whisk you know I've been using the mixer to make my brick for the past year or so since you bought it for me but I forgot how much I really do like making it by hand to the boss well for over 12 years I made it by hand all the time and it is nice it's relaxing it's slower but it's relaxed you can see it starting to the bread is starting to get thicker and it's harder and harder to stir so I'm going to put some flour out on the counter and turn this out and start kneading kneading the rest of flour in okay you want to put lots of flour down at first so it will stick your counter and your kneading the rest of the flour into the dough instead of stirring it and you want flour on your hands because you don't want the dough to stick to your hands and to knead your bread you're just going to start lifting it from the front curling it back over and then pushing down and then turn it and do it again pull it back push it out with your heels turn it do the same thing you're doing about a quarter turn each time and you're slowly working the flour into the dough altogether you're kneading time is probably going to take about ten minutes but you can tell by the look of the dough as well by the time the dough is done it'll be smooth a bit of a shiny color to it and really elastic founding your flour wherever any time it starts to stick just add a bit more flour to your hands from death to the counter okay I finished kneading my bread is taking about ten minutes and you can see that it has a smooth texture it's just a little bit tacky but it's not sticky even my fingers if I was to wipe the flour off my hands it wouldn't stick to it and that's what you want now I've taken a bowl and I've greased it with vegetable oil and I'm going to take my dough which is just starting to stick to my countertop a little bit I'm going to put it in the bowl and then I'm going to flip it over that way the top edge gets coated with oil as well and it won't dry out as it rises because if it was to dry into a harder crust your bread would have a hard time rising up now I'm going to cover this with the tea towel or saran wrap if you want loosely and put it in a warm place for about an hour until it doubles in size okay it's been about an hour my bread has been rising now and you can see that it's doubled in size and there's two ways to test this they obviously the first is visually you can see that it's about twice as big another way is to take your finger and poke the dough a little bit and if it doesn't spring right back you can tell that it's finished rising so now I'm going to punch the dough down then I'm going to put a little bit of oil on my counter keep the dough from sticking you could use flour but the dough doesn't really need any more flour add it into it at this point so help keep it off your hands as well don't go out onto your counter now I'm just going to knead this a couple of times there I've just finished kneading the dough now I'm just going to let this rest for a few minutes while I grease the bread pans I just use a little bit of vegetable oil in each pan make sure you get the sides greased as well I want the bread to stick too much on you I like to use vegetable oil but a friend of mine who also bakes a lot of bread she seems to have better luck using like a solid shortening she finds that it doesn't her bread never sticks if she does that but it does if she uses this I don't normally have any trouble with vegetable oil but if you find you're having trouble then that might be a good option for you I'm going to take my knife and I'm going to cut this into three sections about the same about the same size okay now it's time to form your lobes and there's a lot of different ways people like to do this some people like to rule this out into a rectangle and then roll it up like a jungle I don't usually bother with that although you can I just find I cut them and I cut them into sections and then all I do is just just roll it a few times just to get it a bit rounder a little bit more oil on the countertop here and then I just Pat it into shape and then I place it into my bread pan these are eight by four pans it's got the biggest size you can get in this area some day I love to get bigger bread pans and then turn it over so that again your top is coated with oil okay I put my loaves divided into the pins and now I'm just going to cover these again and set them in a warm place to rise until they've doubled in size and that usually takes about 20 to 30 minutes but again it depends on the temperature of your home and the humidity the time of year they all affect how long it takes for bread to rise okay our loaves have been sitting here with a cover towel on them for about 25 minutes or so and you can see that they've doubled in size and we're ready to go in the oven I'm going to cook these at 350 for about 30 minutes and I will show you when they're ready how to test to see if they're done okay will you Brent's done cooking about 30 minutes 35 minutes depends on your oven you take it out and you won't shake the pan a bit to loosen it but it shouldn't stick because you boil it and take it out and the bottom should be nicely browned and if you tap it it sounds Hollow C sounds kind of like a knocking on a door it won't be that hard though anyway if it was soft and white and you didn't hear anything then put it back in the pan and throw it back in the oven for a few more minutes your bread will cut easier if you let it cool but if you like us there's nothing better than warm bread fresh out of the oven now when your bread has finished cooking there's different things you can do the crust with it a little bit hard as it cools down if you like a really soft crust a set with take a little bit of butter and just rub it over the crust you