- I'm Alex Tait.
- I'm Jacob Godbey.
- And this is Gingers On Bread.
- Get it?
We're sandwiches.
(funky upbeat music)
Hey, we're gonna make bread today.
Which is like way easier than some
of the other stuff we've had to make.
- Yeah let's get down to it.
First ingredient, yeast.
We're not fuckin' dumb.
So what's in bread?
- We got salt.
- Little unknown ingredient people
don't usually think about, sugar.
- Flour.
We're gonna need a butt load of flour.
- We're gonna get right to it
and we need to build our yeast.
- Yes we gotta proof the yeast.
- Step one, cup o' water.
Step two is--
- Two teaspoons of sugar.
If you use a tablespoon you will ruin this.
Next part, add your yeast.
- Active, dry yeast.
It cannot be sedentary wet yeast.
- The main thing is to get the yeast open.
- We don't have scissors.
You can practically see it rise as it hits the water.
So you let it sit on the top for just a moment,
and yeast will only expand if it is in a comfortable space.
- Yeah but then you gotta surprise it.
Surprise it, surprise yeast!
- Ah I'm stirrin' you up.
It gets angry and that's what makes the bread rise.
- Saran wrap the top.
- And you wanna put it in a warm place.
Doesn't fit.
- Well take the shelf out.
We've done it.
Our yeast has proofed.
- See the foamy woamies?
- We got our bowl of flour here.
- Yep.
- You just dump this whole thing in there.
While Jacob stirs this, we're waiting
for the gluten strands to form.
Sort of like the bonds me and my father never created.
- We also need to put a little bit of salt in there.
- This is also the moment where we're gonna add the thyme,
like the time my father never had for me.
We're also going to add, always our ingredient, ginger.
Do you guys get it?
- Okay we've got the perfect dough consistency here.
- That is, wonderful.
- We need to liberally sprinkle flour all over the counter
to make sure that the dough doesn't stick to it.
- You just need a little bit of flour,
this is a good amount.
- And we're gonna spread it around.
Oh this is so, feels so right.
(slow piano music)
- Mmm, mmhmm.
Wait what if we just ahahahahahahaha!
Alright stop, stop, stop, stop, I don't like that anymore.
- Now we're going to knead the dough.
We're gonna beat the bread.
- This is really a moment where you
can take out some of your aggression.
Why'd you miss my graduation, dad?
I did really good at spelling bees
and you didn't care 'cause you wanted me to play basketball!
- Thank you for supporting me and loving me
all the time, mom and dad!
- We didn't have the same home lives!
I have these recurring nightmares
where I don't have any teeth and then someone tries
to feed me a whole bunch of rice
and it just shoots down my throat real quick.
And I'm like "No, that's what teeth are for!"
So in case you guys were wondering what teeth are for,
it's to stop rice from shooting down your throat.
Our dough is kneaded properly, we're very excited.
It's now time to proof the dough.
So Jacob's gonna put that in our glass bowl.
We're gonna get a saran wrap.
- Whadeesh!
No?
Okay.
Okay and we're gonna put this in the oven, turned off.
And it's gonna hopefully double in size.
- We're gonna proof it 'til it doubles.
- Is this bread from Ireland, 'cause it's Dublin.
- I'm gonna kill him tonight.
Alright, we proofed our dough.
It didn't really double in size
but I can't fuckin' be bothered to wait.
I also don't have a knife
but we need to score the top so the top splits.
But I do have a very advanced cutting tool called a spoon.
- While he's doing that, I'm gonna,
that was supposed to open.
This cork is broken.
We're gonna put some fancy
parmesan dripping and dizzling oil.
- Just get some, oh, kay.
- Woop!
- Kay and then I'm gonna get in here a little bit.
Alex just scored the top
but we need the bottom to be coated.
- [Alex] Our bread is not very pretty.
- Hey but we're not pretty either.
Now we're going to lovingly and tenderly shuttle
this bread into the benign oven.
- I just wanna say that the oven has no gender.
Oh, didn't see you there.
Well we just put the bread in the oven.
We're gonna cook it for about 30 minutes
or until it gets crispy, golden and brown.
♪ What happens to bread ♪
♪ When it's in the oven ♪
♪ That's a great question Alex ♪
♪ I'm so glad you asked ♪
- I did not ask you that.
- Hey just let me have this.
♪ When bread is in the oven ♪
♪ Gluten does a lot of things ♪
♪ When the yeast releases CO two ♪
♪ It's called an oven spring ♪
♪ The gas makes the bread rise ♪
♪ I'm not sure how ♪
♪ Come on rapping Jacob ♪
♪ Tell me what I forgot now ♪
♪ Well you forgot about salt motherfucker ♪
♪ It adds flavor to the dough ♪
♪ Mix it in ♪
♪ To make the dough grow slow ♪
♪ If my dick's a loaf of bread ♪
♪ Then that makes me Christ ♪
♪ Cut off a piece ♪
♪ You can eat it all night ♪
Look at this, we actually made bread!
This is crazy.
- Jacob what was that?
Did you compare yourself to Jesus during that moment?
- Look at this man, we actually made some real bread.
- Why didn't you have any clothes on?
- This looks so good, look at that!
- Yeah this is our bread that we got
from a real bakery in case this bread didn't work out.
But honestly, fuck that bread
because we made this and I'm excited for it.
Have you ever used a knife in your entire life?
- I'm not familiar.
- It's apparent.
- [Jacob] Look at that.
- We have some undercooked sections (scoffs).
Jacob cut us off a slice.
Alright we have a very closed structure, very dense.
- You can see how it's burning my fingers
as I'm holding it.
- I'm gonna eat it regardless.
So check out this one.
- It's pretty good honestly.
- Greg get in here, piece of bread for ya.
- Thanks.
Wow I didn't even know you could eat bread
that's not on a sandwich, this is great.
- Alright get outta here.
- Remember Greg this is our show,
you're just here to help okay?
- Thank you for watching Gingers On Bread.
- If you liked it, please share it with your friends.
Tell Delish you want more, 'cause we wanna make more.
There's so many foods, this show could go on forever!
- Jacob is right, there's a lot of food.
I looked it up, I just Googled "food",
you would not believe the amount of hits I came up with so,
thank you.
(funky upbeat music)