Table of Contents:
Multi Purpose Dough | Universal Dough Soft And Fluffy Recipe
Show Description
Hello darlings! Today, we are going to make a soft and fluffy Multi Purpose Dough. I’ve been using this foolproof recipe in most of my breads. You can use this in dinner rolls, milk bread, sausage rolls, cinnamon rolls, pandesal, ensaymada, cheese rolls, pizzas, and donuts too..
Here are the ingredients:
1 cup milk (250ml) (room temp).
1 egg.
2¼ tsp instant yeast.
¼ cup sugar (50g).
3 ¼ cups all purpose flour (406g).
1 tsp salt (5g).
1/4 cup softened butter (50g).
I hope you will enjoy this recipe. Let me know and comment down below. Don’t forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibesWeng ������.
Always choose love and kindness!
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LIVE.LOVE.BAKE!
Food for the soul:
For I am about to do something new. See, I have already begun! Do you not see it? I will make a pathway through the wilderness. I will create rivers in the dry wasteland.
Video taken from the channel: Savor Easy
The Classic Pandesal Recipe Soft And Fluffy
Show Description
Pandesal is a common bread roll in the Philippines. It is a Filipino version of dinner roll but dredge in bread crumbs. Sweet, a little bit salty, soft and fluffy we enjoyed this every morning. This is an easy recipe and beginner friendly. I may say this can be soft until 3 days, just store it in an airtight container..
This recipe yields 18 pcs standard size pandesal..
Here’s what you’ll need:
1 cup warm milk (250ml).
¼ cup butter (55g).
1 egg.
2 tsp instant yeast (6g).
3¼ cup all purpose flour (405g).
¼ cup sugar (50g).
1 tsp salt (5g).
2 tablespoons of oil for the bowl.
½ cup bread crumbs.
PORTUGUESE:
Aqui está o que você precisa:
1 xícara de leite morno (250 ml).
¼ xícara de manteiga (55g).
1 ovo.
2 colheres de chá de fermento instantâneo (6g).
3¼ xícara de farinha de trigo (405g).
¼ xícara de açúcar (50g).
1 colher de chá de sal (5g).
2 colheres de sopa de óleo para a tigela.
½ xícara de farinha de pão.
I hope you will enjoy this recipe..
Let me know and comment down below. Don’t forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibesWeng ������.
Always choose love and kindness!
Please subscribe here https://www.youtube.com/c/SavorEasy.
My Son’s YouTube channelhttps://www.youtube.com/channel/UCKeVwjKD8ypmTFr7NQHnybg.
My brother’s channelhttps://www.youtube.com/channel/UCrT0IhxFATy0xgnp-BE2zZg.
SAY HI TO ME:
Facebook: https://m.facebook.com/SavorEasy.
Instagram: https://www.instagram.com/savoreasy/.
All rights and ownership reserved to Savor Easy. Unauthorized use of my videos or 2nd edit and re-upload is prohibited..
LIVE.LOVE.BAKE!
Food for the soul:
Psalms 119:2 Joyful are those who obey His laws and search for Him with all their hearts.
Video taken from the channel: Savor Easy
No Oven Bread | Soft and Fluffy
Show Description
Fancy making your own bread without oven. Today in this video, I will show you the easy way to make a homemade bread using a pot. Step by step, i will show how to make it easy peasy. Here are the ingredients and exact measurement..
1 tbsp active dry yeast.
1 cup lukewarm milk.
4 cups all purpose flour.
2 eggs.
2 tbsp sugar.
1 and a half tsp salt.
4 tbsp corn oil.
Enjoy!
If you like my video, please click like and subscribe button..
Food for the soul:
Jeremiah 29:11 (NIV).
11 For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future..
Thank you Lord!
Video taken from the channel: Savor Easy
The 7 Most Common Breadmaking Mistakes You’re Probably Making
Show Description
If you’re struggling with making homemade bread, you’re probably making at least one of these 7 common breadmaking mistakes. Avoid them: http://bit.ly/BreadmakingMistakes..
**Get MORE BREAD Videos: https://youtu.be/tAt3oo1i-lE.
* Make my 5 Ingredient Artisanal Bread for Beginners: https://youtu.be/6rx7rWuaQww.
* Make your own Sourdough Starter: https://bit.ly/GemsStarterVid.
* Make the World’s Simplest Sourdough Bread: https://bit.ly/GemsSourdoughVid.
*BUY My new 7-Piece Bakeware Set: http://bit.ly/BoldBakeware..
SUBSCRIBE to our Channel: http://bit.ly/GemmasBoldBakers..
See the 7 Mistakes:
00:00:26 — Not Weighing Ingredients.
00:00:53 — Salt on Yeast.
00:01:15 — Too Much Liquid.
00:01:39 — Not Covering Your Dough.
00:02:09 — Inadequate Proofing.
00:02:43 — No Steam.
00:03:16 — Letting Out the Heat.
00:03:50 — More Bread Recipes..
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ABOUT GEMMA.
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!.
FOLLOW ME HERE, BOLD BAKERS!.
* Website (All written recipes can be found here): https://www.BiggerBolderBaking.com.
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Recipes: http://bit.ly/BreadmakingMistakes..
#bread #breadmaking #homemade #mistakes
Video taken from the channel: Bigger Bolder Baking
Bread Baking Tips: How to Make Fluffy Bread
Show Description
The best way to make fluffy bread is to make sure that every last bit of flour has been kneaded into the dough for that right texture. Get baking with tips from a cook in this free video about making fluffy bread..
Expert: Susan Walker.
Bio: Sue Walker owns her own freelance cooking business. She worked as a pastry chef and a full-time head cook for more than 10 years before deciding to start her own company..
Filmmaker: Luke Neumann
Video taken from the channel: cookingguide
134: SIX Reasons why your bread dough DIDN’T PUFF UP Properly Bake with Jack
Show Description
Isn’t it frustrating when your Bread Dough doesn’t puff up and you don’t know WHY!? I feel your pain, here are six things it could be..
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Video taken from the channel: Bake with Jack
Huge Mistakes Everyone Makes When Baking Bread
Show Description
It’s no secret that it’s tough to get bread right. Screw up just one thing and you’ll end up with a loaf that didn’t rise, one that got super dense, or one that’s still goopy in the middle. Here are the most common pitfalls standing between you and a perfect loaf..
Back when your parents, grandparents, or great-grandparents used to bake bread, chances are they only had one option when it came to flour. That’s definitely not the case today. While you still might choose all-purpose flour for some breads, there’s also whole wheat flour, almond flour, white whole wheat flour…and so on, and so on..
And each of those flours acts a little differently. According to the experts, treating them all the same and trying to use them interchangeably will absolutely ruin your bread..
Say you use Grandma’s recipe for bread, which may have been written with all-purpose flour in mind. You want a loaf of wheat bread, though, and it’s not going to work as it’s written. Whole wheat flour is much more absorbent than the recipe’s assuming your flour is, and you’ll end up using more water and getting a super sticky dough that’s incredibly hard to knead right. That’s even further complicated by the fact that coarse whole wheat flour will break up gluten and protein chains if it’s overworked, and you’ll end up with a loaf that crumbles instead of cuts..
Every type of flour has different properties, so match your flour to your recipe, and it’ll be easier to get your proportions 100 percent correct..
Watch the video for more about Huge Mistakes Everyone Makes When Baking Bread!
#Bread #Baking.
Treating all flours the same | 0:15.
Reducing the fat | 1:21.
Gimme some sugar | 2:26.
Stay hydrated | 3:23.
Hard or soft | 4:08.
Dead yeast | 5:00.
Kneading too much or too little | 5:46.
Too much flour | 6:36.
Messing up the rise | 7:30.
Using the wrong size pan | 8:13.
Letting the bread cool in the pan | 9:08.
Read full article: https://www.mashed.com/150361/the-biggest-mistakes-everyone-makes-when-baking-bread/
Video taken from the channel: Mashed
“Put a pinch or two of yeast in ½ cup of warm water (make sure it isn’t hot; put your pinkie in it and it should feel just slightly warm) with a pinch of sugar and gently stir, dissolving the yeast and sugar as best you can. After a few minutes, check for bubbles, which means your yeast is fine.Why isn?t My Bread Light and Fluffy?
Dennis Weaver?Why isn’t my bread light and fluffy?? is the most common question about bread that we receive at The Prepared Pantry. It?s not often an easy question to answer. There are five important factors that make the difference between light, airy bread.
What happened: Yeast is a fungi that feeds off sugar and produces the bi-products carbon dioxide and alcohol. (Carbon dioxide is also made when you mix baking soda and vinegar!). When the bread is baking, carbon dioxide makes tiny bubbles in the dough causing the bread to become fluffy. The other bi-product, alcohol, is burned off during baking creating that yummy bread smell.That is because wheat gluten, which is in the bread flour, strengthens the dough and encases the gas produced by the yeast. You can actually add a small amount of wheat gluten to enhance the dough and make it lighter and fluffier.
The more gluten, the stronger the dough is.The essentials of any bread dough are flour, water, and of course, yeast. In our recipe, we start by stirring active dry yeast together with flour, milk, sugar, and melted butter—the combination of the three things yeast loves most (food, moisture, and.
If you’ve baked an under-proofed loaf it will likely have some random bubbles on the outer edges but be more more dense in the center because the gluten hasn’t had time to fully develop. You’ll likely notice the bread looks fine (if a bit misshapen) around the edges, but the middle is gummy and dense.My guess is that the problem is that, as you say, you’re following the recipe exactly. Bread that’s too dense is made with too much flour, and the amount of flour that a given dough needs is dependent as much on humidity, the particulars and age of the flour, things like that.
There are three criteria your dough should meet before you allow it to rest for its first rise. The Dough Is Smooth. Before you knead bread dough, it can look a little sticky and rough. Kneading helps smooth the dough out. Your dough should be ready when has a nice, smooth texture.
There are also many other bread problems that are not just about rise (colour, flavour, wetness, shape). However, denseness is always about the rise. Rise happens when microbes (yeast) make air pockets in a network of gluten (or starch, in the case of rye and gluten-free breads). If your microbes don’t make enough CO2, you don’t get rise.
Easy Amish White bread recipe is a slightly sweet, velvety-textured, homemade loaf that’s perfect for sandwiches. You may have heard it called milk bread.You can make this recipe by hand or in a bread machine both instructions are.Strong white bread flour (milled from hard wheat) is your best bet when it comes to the most airy, fluffy bread result.
It’s also the easiest flour to handle when kneading and shaping your dough due to its elasticity. Using low gluten flours such as rye will make it impossible to get a good rise in your bread.This is what causes your bread to be airy and fluffy. This mesh is formed by kneading the dough.
If you do not knead a dough enough you do not give your bread a chance as the gluten did not have enough time to build that mesh.Yeast and baking powder both cause baked goods to rise by releasing carbon dioxide. But while yeast is a live organism that ferments food, baking powder is a chemical-based ingredient. Bottom line: Stick with what your recipe calls for. Swapping Baking Powder and Yeast.
Hi Everyone,I have been making bread for about 2 months trying different recipes. I found a recipe on this site that was probably the best i have found.I am following the ingredients exactly and everything looks fine until i cut the loaf when cool and it is a bit dense. I have this problem with all recipes i have tried. I am trying to create a soft fluffy loaf but I am.A bread like this no-knead multigrain homemade bread takes about 40 minutes to bake.
The dough makes enough for 4 loaves, so you can keep it in your refrigerator and pull it out when it’s go time. The dough makes enough for 4 loaves, so you can keep it in your refrigerator and pull it out when it’s go time.
List of related literature:
|  |
| fromCook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine by Cook’s Illustrated America’s Test Kitchen, 2011 | |
|  |
| fromFrom the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking with Fire by Richard Miscovich Chelsea Green Publishing, 2013 | |
|  |
| fromThe Bread Builders: Hearth Loaves and Masonry Ovens by Alan Scott, Daniel Wing Chelsea Green Publishing, 1999 | |
|  |
| fromBread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine by Beth Hensperger Harvard Common Press, 2000 | |
|  |
| fromHandbook of Dough Fermentations by Karel Kulp, Klaus Lorenz CRC Press, 2003 | |
|  |
| fromFood Science by Norman N. Potter, Joseph H. Hotchkiss Springer US, 1998 | |
|  |
| fromThe How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. by America’s Test Kitchen America’s Test Kitchen, 2014 | |
|  |
| fromMore Baking Problems Solved by S.P. Cauvain, L S Young Elsevier Science, 2009 | |
|  |
| fromCook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine by Cook’s Illustrated America’s Test Kitchen, 2013 | |
|  |
| fromThe Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook’s Illustrated America’s Test Kitchen, 2012 |
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