welcome friends welcome to the
edit room a couple of weeks ago youtube
started promoting
one of our videos from 2008 how to make
butter
and it got me all nostalgic for those
very early videos that we did here on
youtube
unfortunately five or six years ago i
had a meeting with people at youtube a
partner manager
and our partner manager told us to
remove
all of the older videos that were
underperforming with low watch time
ones from early on that were uploaded in
a very low quality because back in 2007
youtube only allowed you to upload it to
40p
which is pretty low quality and their
thinking was that if i removed all of
these older videos it would sort of free
the channel from
that drag that they were that they were
causing
and that our channel would grow so i did
it and i
immediately regretted doing it because
that
was the history of the channel
after seeing this this video come back
to the top from 2008 i thought what if i
went back to the hard drives
sat down pulled up some of those older
videos and
reintroduced them re-uploaded them in a
higher quality just to show people what
we were doing
back at the very beginning so today
i'm going to show you the very first
recipe video that we uploaded to the
channel in august of 2007.
now there was one video before this and
that was one where i just sort of stood
here in our kitchen and told you what i
hoped
uh the channel would become what i
dreamt that the channel would become
and i think that's a very funny video
and i'm gonna come back to that at a
later time
today is a recipe video about baking
bread
so take a look see what you think let us
know down in the comments if you'd like
to see more of these and from time to
time
i will drag one out of the out of the
archives and re-upload it
let's see what happened back in 2007
roland hi i'm glenn and welcome to the
gourmet dot tv
today is bread making 101 now i hear the
collective sigh out there that bread is
difficult
bread is a formula you have to measure
your ingredients carefully
you really need to scale to make it well
it is all those things but at the same
time it can be dead easy
really simple today we're going to make
a loaf of just basic white bread
this recipe is from the side of the bag
of flour you don't even need a great
recipe book
so first we're going to start with our
water i've got a
lukewarm water should be warm enough
that your finger doesn't scald when you
put it in that's about 110 degrees
fahrenheit
maybe 40 degrees celsius start it off
dissolve a little bit of sugar
into our water that's just to get the
yeast started
so we dissolve that in now it's one
packet of
quick rising yeast now
a packet is about two and a quarter
tablespoons sorry
two and a quarter teaspoons let's get
that right so we've mixed that into our
water
we're gonna let that stand for about 10
minutes the yeast will start to bloom it
will develop it'll froth up and then we
can use it in the rest of the recipe
so while our yeast is blooming we'll
move on to the next step in this bowl
i've got some scalded milk
to which i'm going to add some butter
sugar
and some salt so just mix this together
the butter will melt in the milk because
the milk is good and hot
and now we'll temper it and bring the
temperature down a little bit with this
water
there that's good
excellent so you can see here that the
yeast is frothing up quite a bit
it's very active and it's just about
ready for the next step
okay so we mix our yeast into the milk
mixture
get that all in there just kind of mix
it in nice and easy
love that yeasty smell just starts to
smell like bread almost from the get-go
now to this we're going to add our flour
so here i've got four and a half cups of
bread flour
we're going to add in half
and mix it together really well we're
going to get like a
a batter about half of that in there
okay so mix this up really well it's
kind of gelatinous
it's all sticking together that looks
really good
okay so now that we've got the batter
mixed up we'll slowly mix in
the rest of the flour we just want to
get it to the point
where it doesn't stick to the side of
the bowl
and if you reach that point before
you've used all of the flour that's fine
it'll just only absorb as much as it
needs
okay so we've got a ball of dough
that's no longer sticking to the side of
the bowl
and we're ready to turn it out onto our
surface
so we'll flour up the surface and we'll
turn it out and we'll need it
okay so now that the dough has pulled
away and is not sticking to the sides of
the bowl we're going to turn it out onto
our surface
and move on to the next step which is
kneading not as difficult as
everyone would make you think first
we'll just put a little bit of flour out
on the
on the counter you don't want to add too
much because you don't want it to soak
up too much flour at this point
we'll put our bread ball out
and we'll just start to knead now you
need to knead
for about 10 minutes
you're going to know when you've had
enough it's still a little bit sticky
but that's okay heel of your palm
push down and then a quarter turn each
time
and it's something that you're just
going to find the feel
it's going to be hard at first because
you're not going to know what you need
to do
and if it sticks just a little bit more
a little bit more flour on the board and
everything will be fine
okay so i've been kneading for about
eight minutes
you're gonna find your own rhythm you're
gonna find what works
even though i'm right-handed i usually
use my left and then i curl it over with
my right
press down curl back press down
curl back you'll find what works for you
but i've reached the point where the
dough is now
smooth and elastic i think i've got a
pretty good looking ball of dough there
so at this point in this recipe
it's going to rest for about 10 minutes
before we divide it up
and make our loaves so into a bowl
cover with a damp tea towel or you can
use saran wrap if you want
i like a damp tea towel we just kind of
let it sit for 10 minutes
then we'll come back so one of the
things i really like about this easy
bread recipe is that the first fries
only takes 10 minutes
and at this point we've almost doubled
the batter in size
so i'm going to turn it out onto the
board just a little bit of flour so we
don't stick you don't want to use too
much
and at this point you don't really want
to spend too much time
kneading it you don't want to work it
too much you just kind of want to get it
out of the bowl
divide it roughly in half you're never
going to do it exact
just kind of get it
now we're going to shape these into two
loaves
now for the loaves i like to do it two
ways
today i'm going to make one in this clay
loaf pan
the other one i'm going to bake free
form on this pizza stone we'll put that
in the oven later
so shaping loaves this is somewhere that
i'm you know
a little bit of a disaster
that's pretty much it you just kind of
want to shape it
lay it into your pan set it aside
somewhere to rise now you're going to
know that this one's risen enough when
you're about an inch above the
lip of the clay pan we'll cover it with
a tea towel damp tea towel
let it rise for about an hour it's as
simple as that
cover it set it aside
the free-form loaf i'm going to shape
that
pretty much the same way just get it
here we'll make sure that the seam is at
the bottom
kind of this is a really nice loaf now
i've got a piece of parchment paper
on an upturned cookie sheet use the back
side of the cookie sheet it'll be really
easy to slip it into the oven on top of
the pizza stone
so just kind of shape that there same
thing we're going to go for about an
hour we'll just cover it with this tea
towel
damp tea towel you don't want the dough
the bread to dry out
and then at the same time that the other
one's ready we'll slip them both into
the oven
so now we've got about an hour to wait
preheat your oven make sure that it's
hot put the pizza stone in so that it's
hot when the bread slides on top
see in about an hour so about an hour
has gone by and you can see how the loaf
has risen
pretty much an inch out of the pan same
with our free-form loaf
it's risen quite nicely so at this point
i just do just tiny little scores across
the top
just so the loaf expands
in the initial heat inside the oven our
oven's at 375
let's go ahead and put those in okay so
evan's at 375 we can put both lobes in
at the same time
slip in the first one
the second one's on this piece of
parchment paper on the back of a cookie
sheet
you just kind of slide that off right
onto our
pizza stone the pizza stone's been in
the oven and it's hot
we're now going to wait 35 to 40 minutes
and they'll be ready to go our 35
minutes are up
the loaves are golden brown and ready to
come out
look at that wonderful loaf of bread so
the free-form loaf
you'll know that it's done because you
just give them a little tap on the
bottom
hear that hollow sound that means you're
done and ready to go
around our house they usually don't sit
on the cooling rack very long before
they cut open and slathered with butter
enjoy your bread
you