That’s some good bread, Gem, really good bread.
And definitely better than store bought.
Absolutely.
We just lost a soother, that’s ok, been a long day.
Hi Bold Bakers, because of quarantine your guys’ breadmaking skills are next level
right now which is fantastic, so I’ve got a recipe for you that is a staple in your
bread repertoire and that is for white sandwich bread.
The best thing about this is there are just 7 ingredients and they’re all pantry staples.
It’s really easy to make and the recipe can be found right on my website.
So we’re gonna start out in a nice large bowl.
The first thing we’re gonna do is get our all purpose flour.
So I’m using all purpose flour for this, if you want to use bread flour you can you
just might need some extra water, but for this recipe I find that all purpose flour
works just fine.
So now let's talk sugar, we need a little bit of sugar in our bread because the yeast
feeds on sugar and it needs it to grow.
So put a little sugar in there, nice.
Next up, salt.
Salt is super important in breadmaking, especially in this one.
So you want to be generous with your salt.
Ok so like I mentioned, this is a yeasted dough.
I keep my yeast in the fridge because it keeps it fresher longer.
Now I use instant dried yeast, if you use active dried yeast you can do that but you’re
gonna have to add it into the liquid.
Back in the fridge.
Now we’re going to just give these a quick mix together.
Just to mix them all up, try not to get too much flour everywhere.
So those are our dry ingredients now let's talk wet.
I have a bit of warm water here, into this I’m going to add an egg which makes this
bread nice and rich.
If you don’t eat eggs you can leave them out, but it does make a difference.
Then we’re going to add a little bit of melted butter which also helps with the texture.
It just makes a different crumb.
This I isn’t an airy bread it’s kind of a close crumb bread.
There you go, it’s that simple.
Now all you have to do is add the wet into the dry.
My rule of thumb is you don’t add all the liquid in at once you hold a little bit back
just in case you don’t need it all.
So with this kind of recipe for bread doughs, I like to just go for it and et stuck in with
my hands because it’s just easier.
And as you can see there are a few dry bits but I think I can keep kneading and work that
in with my hands.
If you find that you need a bit more water add a tablespoon or 2 that is totally fine.
Knead and then see how you’re doing.
So the beauty of this mixer is as you can see you can do it all by hand, you don’t
need a stand mixer I think that’s really important especially for a simple bread like
this.
No special equipment, seven ingredients, super easy, look at that.
So you know my rule about bread making, a nice clean bowl and a ball of dough so this
is great.
So what we’re gonna do is get a tiny bit of flour.
Go easy with the flour when you’re doing this because you really don’t need that
much.
And then just knead it on the counter for around 5 minutes, doesn’t take long.
With kneading you kind of get into a rhythm and bring the bread to the center and move
it at the same time.
And just do it until it’s nice and smooth and you can feel it toughen up.
Gemma how’s it going.
Good how are you guys?
Learning some bread techniques?
I’m making the dough.
You should do a video on kneading.
I actually should do a video on kneading that’s a good idea.
Let’s do it Zach.
Yeah because it’s an important technique.
We’ll do that, will you help?
Let us know if you wanna see one.
Alright I’ll let you be.
You coming back for sandwiches?
Of course.
Ok I’ll see you later.
Bye!
So there’s my bread, nice and smooth.
I’m gonna put it back in my bowl but before I do I’m just gonna put a little olive oil
in here, take my dough and just swirl it around and what this does is when my bread is proofing
it just slides up the sides, makes it nice and greasy rather than just struggling to
get up there.
Now to reduce my use of cling wrap, this is my new idea.
I am going to use a shower cap, you can get them in your local Walgreens, pharmacy, whatever.
They’re fantastic because they’re reusable, they’re also like a plastic, really tight,
no air is getting in there and that’s super important so a shower cap will do the job
just right.
So what I’m gonna do is let it proof for around an hour and a half until it doubles
in size, gets nice and big and then we’re ready to rock and roll.
So it’s been an hour and a half, let’s have a peaky in here.
Look at that.
It’s really bubbly and smells really yeasty.
So I’m just gonna turn this out onto my table, onto my wooden block.
I’m gonna keep my shower cap.
I’m gonna keep my shower cap for later.
All you want to do is divide your dough as evenly as you can into two loaves.
That’s the good thing about this recipe is it makes two big loaves.
These are roughly gonna be around 15 ounces each.
And all you want to do is maybe get a tiny bit of flour, and we’re just going to shape
them into loaves.
And we’re just going to make a sausage kind of shape.
Really simple.
Now to the contrary of what you may believe, you don’t want too much flour on your surface
when you’re rolling bread because it can make it quite difficult to actually roll.
So just use a little bit of flour.
There we go, nice big sausage like I said.
Gorgeous, those are looking good, nice and even.
Into our loaf pans, you can also do this kind of free form but I like to do it in my loaf
pans.
Into our loaf pans, nice little sausage.
Loaf pans are 9”x5”.
In they go, now we’re going to leave them again to proof.
Showercap back on.
This is why it’s great because it’s reusable.
You can have it for a really long time.
Now we’re going to let this proof at room temperature, if your kitchen is nice and warm
that’s even better, for around 45 minutes to an hour until the bread rises up and gets
nice and big so we’re gonna come back to it in a minute.
So it’s been an hour and they’ve risen up nicely, almost to the top of the pan.
So just before they go into the oven I like to glaze them with a little bit of egg wash,
just because it makes the crust a really lovely golden brown.
Nice little added touch, and just do that carefully.
Ok that’s it, no more hanging around, lets get these beautiful loaves of bread into the
oven.
So here’s my bread, still warm, smells absolutely amazing.
I let it cool down for around 20 minutes or so because it’s always better to lead bread
cool down.
And I’m just gonna take one loaf here and give it a slice.
It’s crispy on top and soft in the middle and that’s exactly what you want it to be.
One of the great things about this bread is that it’ll stay soft for around 3 days or
so.
Also it freezes really well.
All that’s left to do is make a nice big sandwich.
Kevin come on in, that’s some good timing.
So better than store bought?
Sure is.
It’s delicious.
Super soft bread, really awesome crust.
Gem, you did it again.
Nailed it!
In the good way.
Exactly.
Hope you guys try this recipe and we’ll see you back here really soon!
See you guys soon.
It’s yummy.