BACK

Best Buttermilk White Bread - Cuisinart Bread Maker

all right welcome back everyone to my,channel thanks again for coming back and,watching,uh today i'm going to be using my,cuisinart bread maker to make a,simple buttermilk bread so it's only a,few ingredients really easy to make,we'll start out with our butter,buttermilk and it's going to be,warmed uh you can do it in the microwave,for about 30 seconds not too long,you don't want it hot just a little bit,warm,then we'll go into our softened butter,you don't have to heat this up just make,sure it's been sitting out for a while,so it's nice and soft,our all-purpose flour,our sugar,salt and our last ingredient,is our active dry yeast,so once we have all that in there we're,just going to close it up,and on this particular machine we're,just going to use a program one,so on any machine it's the basic white,and this is a two pound loaf,so i already have it preset to our basic,white bread,uh and it's gonna be a two pound loaf,and then you can decide on your color,whether you want a lighter dark crust i,usually like a light crust,and so i'll just give that a start and,it's going to take about,depending on your machine three to three,and a half hours so just let it set,and then we'll be back to take a look at,it in a little while all right so the,alarm just went off,it's done so i'm gonna pull this out,it gets a little bit hot so just be,careful,and we're just going to flip this out,onto a wire rack or someplace to cool,and we're going to give it about five or,ten minutes uh for it to cool down,and then we'll take that first slice,so it's uh time to take the first slice,of our buttermilk loaf,i've let it rest and cool for a little,bit,it smells amazing it really feels you,could tell that it's,going to be really light and airy,that is beautiful look at that,really fluffy it's really light much,lighter than a regular white bread,so i got a little bit of butter,my mouth is already watering i got a,little bit of butter and honey,give this a shot wow,this is gonna be good all right let's,give it a try,i'm impressed wow that is so,light so fluffy,it is delicious you're gonna love this,enjoy

BAKE WITH ME | HEIRLOOM HONEY BUTTERMILK BREAD | FROM SCRATCH

BAKE WITH ME | HEIRLOOM HONEY BUTTERMILK BREAD | FROM SCRATCH

hello everyone welcome back to modern,the old-fashioned a blog where I share,our homesteading lifestyle right now in,Wisconsin it is fall well I guess it's,fall all across the country but it is,cold and dreary and rainy and kind of a,blast,start to fall and so I've been doing a,lot of bread making one just because I,really like to make bread and we enjoy,eating fresh made bread it's a great,comfort food but to to also keep our,house a little bit warmer I'm baking,tends to you know warm up your house a,bit and I am being stubborn and I do not,want to turn on the heat yet the recipe,that I'm used in today is the heirloom,buttermilk bread recipe and that can be,found on my blog and I will link it in,the description below in the recipe,actually calls for three tablespoons of,sugar but you can really use any type of,sweetener that you want today I decided,I would make honey butter milk bread and,it's delicious,and but again if you have special,dietary needs or whatnot just use three,tablespoons of whatever kind of,sweetener you would like to use there's,something about handwritten recipes that,I just love and this one came from my,husband's grandma and even though I have,the recipe memorized I always pull out,the card every time I make it,I like to find my yeast in these larger,containers like this I find it to be a,lot more cost-effective and really not,that difficult to measure out when I,need to use East one packet equals about,two and a quarter teaspoons of dry yeast,and in order to keep it fresh,I always store my yeast in the freezer,whether you buy packets or buy it in,bulk like this it's very wise to always,store your yeast in the freezer,at this point I have added my 3 cups of,flour my salt yeast and my sweetener,which this time I like I said was honey,and now it's time to add the liquid the,milk water and oil and you want to have,that heated up to between 120 130,degrees and if you have it too hot then,it will kill the yeast if you have it,too cold the yeast might not bloom as,like it's supposed to so I had it,perfect here just under 130 degrees I,know it's really you can't even tell,from that but it was trust me it was,good so you go ahead and pour that in,and I find it best just to take a whisk,and whisk it all up otherwise whenever,I've used up attachment I'm a mixer it,doesn't ever get the the flour from you,know like the bottom of the ball so I go,ahead and just use a whisk get it all,you know nice and incorporated and let,it sit for just a couple minutes to let,the yeast start activating,next I add my dough hook attachment and,I let it mix on low for about two,minutes,after the two minutes are up it is time,to go ahead and add some more flour the,flour that I use is called Dakota,Miller's choice I get it in bulk,50-pound bags it is an unbleached non,grow mated flour and I find it to be a,very good all-purpose flour,I forgot to show you before I started,adding more flour but this is what your,mixture should look like after the first,two minutes,no big lumps or anything like that just,a smooth mix now this recipe calls for a,total of six to six and a half cups of,flour I've made this recipe so many,times that I don't really need to guess,I always put in the full amount of flour,and it works perfect for me every time,however I would definitely make sure if,you're trying this for the first time,start with just the six cups and see how,it looks and if you need to add a little,bit more of course it's much easier to,add then take away,this batch of dough char not pretty darn,perfect if I do say so myself it's,pulling away from the sides very nicely,there's no dough stuck in the bottom,it's not dry this is what you want your,dough to look like if it's still really,sticky then you're gonna want to add a,little bit more flour to it if it's,really dry add a little bit of water,just a tiny amount to adjust it to get,it to this consistency,when it comes to bread making and,frankly a lot of things in my life I'm,lazy and I don't like to need bread for,ten minutes so I let my mixer do a lot,of the kneading I'll let it go for quite,a while here and then I will pull it out,and finish it off,a hand kneading but like I said I tried,to take the shortcut whenever I can and,it still works out really nice,you,it's now time to go ahead and finish it,on the counter or your cutting board I,don't have a huge cutting board so I go,ahead and use my my counter it works,just fine,make sure your surface has a lot of,flour so it doesn't get stuck to it if,you need to add more and everyone's done,I'll check the surface to make sure it,is nice and smooth and springy and once,it is then you are done,you'll want to cover it with a clean,dish towel for ten minutes and let it,rise,as you can see it has noticeably risen,in that ten minutes and now it's time to,do the second rise for that you want to,get your bread pans out I love using,stoneware I believe these both our,pampered chef and you divide your dough,in half I unfortunately did

How to bake Buttermilk Bread

How to bake Buttermilk Bread

a fan of the website likes to experiment,with bread recipes and when she finds,one that she really likes she writes to,me about it and this was a buttermilk,bread recipe that she told me about that,was fascinated with I tried it one time,I expected a sour flavor from the,buttermilk,not at all delicious delicious very,tender lightly flavored bread so that's,what I want to make for this video,buttermilk bread first thing I need to,do is proof my yeast so I have here,three quarters of a cup 177 milliliters,of warm water room temperature is fine,ideal would be between 105 and 115,degrees Fahrenheit or 41 to 46 degrees,Celsius so I'm putting that in my bowl I,put a pinch of sugar in there to give,the yeast something to play with and,then I have two tablespoons of yeast,this is active dry yeast you could use,instant yeast if you wanted to because,we're proofing the yeast so I'm going to,let this sit in here now for about five,minutes if my yeast is alive I should,see foaming on the surface of my yeast,here so my yeast mixture here is nice,and foamy it's alive and well what I,have here is three cups 710 milliliters,of buttermilk this is warmed up a little,bit it's not cold from the refrigerator,get that in there and then I have five,egg yolks these are from large eggs,this is 1/4 cup 140 grams of honey this,gives the bread oven slightly sweet,flavor and then finally what I have and,I think this is what keeps the bread,from having a sour bitter flavor this is,one half teaspoon of baking soda,I think the bicarbonate soda helps to,neutralize any acid in the buttermilk so,you get the flavor of the buttermilk,without the sour flavor I'm going to mix,all this up really well until it's,combined I set up my stand mixer because,now I'm going to begin adding my flour,the recipe calls for nine to ten cups of,flour that's 45 to 50 ounces or 1.3 to,1.4 kilograms I'm going to start off,with the nine cups and then I'll see,what the consistency of the dough looks,like when I'm baking bread the,consistency I like to see in the dough,is I want to see it pulling away from,the side of the bowl but still sticking,in the bottom that tells me the ratio of,dry to wet ingredients is right and I'm,going to have a moist tender bread what,I've got is nine cups 45 ounces or 1.3,grams of all-purpose flour I'm going to,start adding this first in two batches,I'm going to do half the flour get that,all mixed in and then I'm going to knead,in the other half so I've worked in the,first half of my flour I have a batter,in my bowl now this is the second half,of my flour to this I have added one,tablespoon of salt and because I'm using,all-purpose flour I added three,tablespoons of vital wheat gluten I,consider that optional what vital wheat,gluten does is it adds more protein to,the dough it's the protein molecules,that link up to form the gluten chains,that give the dough its elasticity and,the air bubbles when the dough is rising,you could use if you wanted to bread,flour,I think you can even leave the gluten,out I've got it so I'm using it so now,I'm going to be working this in very,carefully because this is when it starts,getting messy all over my counter I've,worked in all that flour and what I'm,seeing here is still more of a batter,than a dough and this is I run into this,a lot when making bread the first time I,made this 9 cups was exactly the right,to give me the consistency I want,something is different here maybe larger,egg yolks I don't know,and so now I'm going to start adding,flour until I get that consistency so,there's my dough now I got it to the,consistency I want pulling away from the,side of the bowl but some sticking I use,the full 10 cups of flour on this that,doesn't surprise me there are a lot of,factors that control that how much,moisture there is already in the flour,how humid today is how absorbent the,flour is how big the egg yolks are so I,expect variation when I'm making bread I,always start short on the flour because,I can always add more flour as I go,along,now I'm going to knead this for about 10,minutes here's another challenge I have,this recipe makes so much dough I don't,have a bowl big enough for the dough to,rise in so I'm using an old pressure,cooker pot this will work well enough,I'm going to cover this with plastic i,greased lightly grease the inside of the,pan with butter and a little bit of,butter on top so that it doesn't stick,to the plastic I'm looking for this to,rise up high enough that it's mounting,pretty nicely over the rim of this pan,so can you see the difference how that,has all risen beautifully look at that,I'm going to punch this down deflate it,and then I can start shaping my loaves,I'm going to do two different things to,shake my loaves today okay I divided my,dough into half and then I divided one,half into thirds,and I roll those I lightly flour them,and then roll those into these long kind,of ropes and what I'm going to do is,pinch three of them together and I'm,going to start braiding th

No-Knead Artisan Buttermilk Bread (Easy... No Mixer... No Yeast Proofing)

No-Knead Artisan Buttermilk Bread (Easy... No Mixer... No Yeast Proofing)

hi I'm Steve and welcome to my kitchen,today I want to show you how to make,buttermilk bread like this this was a,great all-purpose bread the buttermilk,gives it a rich tangy flavor while it,adds a subtle buttery depth that is,great for sandwiches and toast I will be,using 3 cups bread flour 1 tbsp sugar 1,and 1/2 teaspoon salt 1/4 teaspoon,instant yeast 1 tablespoon canola oil 8,ounces cultured buttermilk and 6 ounces,cool tap water I set up my workspace,with my utensils and my ingredients I'm,going to start with the dry ingredients,3 cups bread flour I use a scoop and,shake method for measuring flour this,recipe is very forgiving and you don't,have to be exact,wondering 1/2 teaspoon salt I use a,heaping teaspoon to get my teaspoon and,a half 1/4 teaspoon instant yeast,sometimes referred to as bread machine,yeast 1 tablespoon sugar before we add,the flavor ingredients I want to mix the,dry ingredients to ensure that the sugar,salt and yeast are evenly distributed,throughout the flour now the wet,ingredients 1 tablespoon canola or,vegetable oil 6 ounces cool tap water,and 8 ounces cultured buttermilk don't,use 2% buttermilk is the key flavor,ingredient next we'll combine the wet,and dry ingredients,I'm gonna scrape the sides of the bowl,to get the last bits of flour into the,dough,note how the dough is beginning to stick,to the bowl,it means the ingredients are well,blended and we're done did you see how,easy that was,no mixer no need all I had to do is,combine the wet and dry ingredients all,we need to do now is cover the bowl of,plastic wrap and leave it on the counter,to proof overnight and Mother Nature,will do the kneading for us I'll see you,in the morning no need dough should be,proofed for 8 to 24 hours which gives,you a lot of flexibility you can make,the dough in the morning and bake it for,your evening meal or you can make the,dough in the evening bake the next,morning and have oven fresh bread for,your lunch,the dough s proofed overnight and more,than doubled in size is time to fold,shape and proof the dough a second time,bakers have known for years of bread,benefits from long proofing times the no,need method takes advantage of this,principle it uses a minimum amount of,yeast and long proofing times to develop,flavor meanwhile the long proofing times,replaces the arduous task of meeting,mother nature does the kneading for you,I set up my workspace with a dough off,to the left following utensils off to,the right and after the far right I have,an aided skillet and no-stick spray I'm,going to use a skillet to shape the,dough during proofing so I'll start by,spraying the skillet with no-stick spray,that's I'll lightly dust the workspace,with flour and scrape the dough out of,the bowl,history in nature tells us mother nature,has done her job with flowered hands I'm,gonna lightly Pat the dough to flatten,then using a plastic bowl scraper I'll,fold the dough over onto itself for me,to ball that's all you have to do and,the dough is ready to proof I've placed,the dough in the skillet and cover it,with the flour sectile to proof before I,leave the kitchen I'll prep the oven,I've positioned the rack on the lower,part of the oven and inserted the baking,vessel I do in advance so I don't forget,I'm going to proof the dough for an hour,and a half and I want to preheat the,oven for half an hour so I'm setting the,timer for one hour,dough should be proofed for one to two,hours and the oven should be preheated,it's been one hour and has said in the,oven to 450 degrees and I'll reset the,timer for an additional 30 minutes,the dough has been poofy for an hour and,a half and the ovens been preheating for,thirty minutes it's time to bake the,bread,okay watch how easy it is to transfer,the dough to the superstore Baker,when you're using a skillet as a,proofing basket I'll shake the center,I'm not going to score the doll now let,mother need to decide it will give it a,nice natural appearance and it's ready,for the oven next we'll set the time for,30 minutes I'll see you then the bread,should be baked for 30 minutes with a,lid on the superstone Baker,it's been 30 minutes I've taken the top,off I like my buttermilk bread to be,very soft and white in color so I'm the,one who could have brown it for a minute,it's been a little bit over a minute the,bread is ready let's take a look,well what do you think I think you'll,love this bread this isn't the average,buttermilk bread this is an artist,matter milk bread with an airy crumb and,a tender crust the appearance is,excellent and the taste is great you'll,enjoy having fresh from the oven artists,and buttermilk bread around the house I,hope you found the video to be,informative my goal is to provide,foreign layers of information to assist,my subscribers the videos and one of,those layers this summer or fall I plan,to come out with a cookbook which will,discuss the ingredients and steps in,greater detail give to detailed recipes,for beginners and give abbreviated,recipes for

🥛🍞BUTTERMILK Bread **Experiment** #keto #eggwhitebread

🥛🍞BUTTERMILK Bread **Experiment** #keto #eggwhitebread

hey friends welcome back to my kitchen,i'm gonna be doing some baking today and,i thought it was a good opportunity to,do a little experimenting as well,i haven't made,loaf bread in quite some time and i feel,like i need to do that more i've been,into doing like the pull apart buns and,different things which are great i love,those,but sometimes you just need a slice of,bread so i'm going to make a couple of,loaves today i am going to attempt a,buttermilk loaf i ordered this,buttermilk powder,i don't know how long it was quite a,long time ago and i was gonna experiment,with it but then i went dairy free and i,wasn't excited about experimenting with,it after that but now that i've added a,little bit more dairy back to my life,i'm going to try it out and see how it,goes i know that wendy from loving it on,keto has done um lots of experimenting,with the buttermilk powder and she uses,it i think she says it's her favorite,her favorite bread has buttermilk powder,in it so i'm excited to try that out i'm,going to do,one loaf,with the buttermilk powder i'm just,going to use my,best egg white bread,recipe,and i'm just gonna sub out the butter,powder for,the buttermilk powder and then i'm also,gonna make a loaf with the butter powder,so that i can compare them back to back,sometimes just tasting them back to back,helps to be able to see the subtle,differences so one thing i wanted to,point out is that the buttermilk powder,does have more carbs than the butter,powder,for a tablespoon of buttermilk powder,it's four carbs and for a tablespoon of,butter powder it's less than one carb so,there is a pretty significant difference,i use a fourth of a cup,of butter powder in the recipe so,that's gonna change the carb content,amount on the bread but the bread is,already so low in carbs that it's not a,huge deal it's not a deal breaker but,it's gonna have to taste pretty dang,delicious to make it worth those extra,carbs to me so we'll see i'll go over my,ingredients real quick i have water of,course,egg white powder,some beef gelatin powder but any,unflavored gelatin will work salt,allulose uh arrowroot starch i use a,little bit of this and actually this is,all i have left so i think i'm gonna do,just one tablespoon in each loaf even,though the recipe calls for two,tablespoons it is an optional ingredient,if you want the lowest carb count,possible you can omit it i just think it,adds a little bit extra to the texture,and the flavor,cream of tartar,and then dried egg yolks you can either,use whole egg powder two tablespoons of,whole egg powder or two teaspoons of egg,yolk powder and they both have the same,effect i'm gonna be using the yolk,powder today and then of course in the,first loaf i will have the buttermilk,powder in the second loaf i will have,the butter powder,i'm gonna start by turning on my oven to,preheat to 325,and then i'm gonna go ahead and get my,pans ready just so,i don't have the batter sitting for any,length of time,i do have a video on how i get my,parchment paper to lay down flat,pretty simple process just two strips,one skinny one down the middle,and then a wider one on the side,i'm going to do my one and a quarter,cups of water in each bowl,295 milliliters,now i'm going to sprinkle my one,teaspoon of gelatin over the top of each,bowl of water,next i'm going to add 100 grams of egg,white powder or egg white protein powder,same thing,to each bowl,one quarter cup of allulose which comes,to about 36 grams,one,tablespoon of arrowroot to each bowl,i might have enough to do two,tablespoons,just barely so we'll go ahead and do,that,one half teaspoon of red monreal salt,and one and a half teaspoons of cream of,tartar,and if you don't like the sour taste,that the cream of tartar gives you can,reduce it down to half a teaspoon i like,the sour taste i think it makes it taste,a little bit like sourdough so i like,the little bit extra but you can still,get the same effect on the batter just,by doing a half a teaspoon,my oven is preheated,before i get these over to the mixer i,am going to weigh out my,ingredients that i add at the end i,don't add any of these before whipping,because that will keep the batter from,whipping anything with fat in it has to,be saved to the end and mixed in after,the egg whites have whipped up otherwise,they won't whip up so i'm gonna do two,teaspoons of yolk powder in each,bowl,and a fourth of a cup of butter powder,is 24 grams,so i'm going to add that one here,to the blue bowl,got to keep them straight,and i'm just going to do the exact same,weight of the buttermilk powder,in the other one so the buttermilk,powder is going to be less fat it says,zero grams of fat,per tablespoon but it's got to have some,fat in it maybe it's just not enough to,register,um with the one,tablespoon serving,but,we'll see how that affects it,24 grams,i'm just going to give this a little mix,to make sure everything is incorporated,and then we'll be ready to get whipping,just going to give this a quick stir to,get

Zojirushi Buttermilk Bread

Zojirushi Buttermilk Bread

welcome everybody i hope you,are doing well on this episode of check,this out,we're going to go back to the zojurishi,virtuoso bread machine,the last recipe i made was something,that was in the book,and something that anybody who buys the,machine can make this recipe because,it's already in the book,i found another one that i want to give,a try and we're,both going to be trying it here together,this one is buttermilk,bread in the zojirishi i'm a fan of,sourdough bread and i'm hoping that the,sourness of,the culture and the buttermilk will kind,of give me a sour taste to this bread,something like,sourdough let's go over to the zojirichi,virtuoso bread machine,and let's get started okay here we go,uh just one little tip that i found out,a lot of people with the zojurishi have,uh,experienced problems with their bread,loaves baking unevenly,i saw one gentleman on,youtube that said if you align the,blades,both the same direction you don't get,that anymore and i found that to be true,with most of them,so let's let's get started zojurishi,always recommends that you put in,your liquid ingredients first so i'm,taking one and three quarter cups,plus two tablespoons of buttermilk,then i'm going to add four and a half,cups of bread flour,i didn't have bread flour but another,tip if you don't have bread flour i,usually just buy all purpose,and add just a little bit of vital,gluten to it,so i'm taking about four and a quarter,cups,plus three tablespoons of vital gluten,and that'll give you just about the same,protein content as,bread flour,okay now we're going to,make a little well here,for our yeast to kind of keep it away,from the salt,and we're going to take two tablespoons,of sugar,one quarter teaspoon of baking soda,two tablespoon softened butter,one and a half teaspoons of salt,two tablespoons of dried milk powder,gives us even a little more protein with,that,and two teaspoons of,active dry yeast they call for the,active dry yeast here not,the rapid rise,and that should be about it for the,ingredients,now the instructions call for us to set,the cycle,to basic so of course,uh basic is,uh i believe that's one,it says white bread so i guess that,qualifies,and the crust control light medium,let's go with medium on that and i think,all we have to do then is press,start all right it's on a rest period,for right now it's going to stabilize,the,temperature of all the ingredients then,it'll start kneading once it starts,needing we'll come back and take a look,at it again,and see if we need to add any more,liquid or flour,because as you probably know the,moisture content of flour changes and,it's not an exact science with the,amount of liquid they give you,especially since this one's not from the,zojirishi company,so we don't know what we're getting this,is the first time that i'm doing this,and we both get to find out together,whether,the liquid content was enough,or not all right let's check back when,it starts kneading,okay the bridges started kneading we got,the dough going in here,let's take a look at it and see how it's,coming together,not too bad not too bad it looks like a,pretty smooth dough ball will get,smoother,as it needs more um nice and moist but,not dry and not too,tacky uh i think that's going to be good,let's close the lid,and let it finish out the cycle and when,we come back we should have bread,okay it looks like it's well risen,and it's getting ready to bake let's,take a quick look at it and see how it's,doing,okay i think it's working let's close it,back down and let it bake,okay it just beeped and it's on keep,warm right now,and from what i can see i think it's,going to be amazing let's take a look,oh that is,gorgeous see that's what's so nice about,the virtuoso plus they got the virtuoso,and the virtuoso plus,the plus has a heating element up in the,top of it,so if you've got a bread that rises up,over the top of the pan,this heating element in the top browns,it just as beautiful,just so beautiful that is fantastic okay,let's get it out,set it out to cool and take another look,at it once it's out of the pan,okay there it is that,looks absolutely fantastic,uh how does it taste i don't know yet,it's still too hot,but we're going to find out after it,cools off a little bit and i can cut it,this is absolutely a beautiful loaf of,bread,this zojurishi virtuoso machine,has never left let me down never once,it has been i've owned several red,machines but this one here,is by far the best one and it should be,these are not cheap,but look at that,okay well we'll let it cool down a,little bit,come back slice it put some butter on it,and see what it tastes like,okay now there we go take a look,at the crumb on this bread that is as,fine as anything you get,from the store,that is fantastic,beautiful beautiful loaf of bread well,how does it taste,well let's i got some buttered up here,let's give it a try,oh oh yeah,soft,that is great just a slight bit of tang,from the buttermilk,soft like a sandwich loaf,beautiful cr

How To Make Buttermilk Bread

How To Make Buttermilk Bread

hi and welcome to at home with anita,rosner today we are gonna just jump,right into one of my favorite recipes,i'm going to show you how to make,buttermilk bread,we're making the buttermilk bread in a,bread machine but while it's baking i'm,going to tell you how to make it if you,don't have a bread machine the reason i,have one is my husband loves bread so i,got him,him,this machine for christmas one year,i think it's a fair gift because,what i make in it makes him very happy,so okay,here's what you'll need to make your,bread,one and a quarter cups of warm,buttermilk,two tablespoons of softened butter,three cups of all-purpose flour,three tablespoons of sugar,one teaspoon of salt,and two teaspoons of instant yeast,not active dry,with your dough paddle in place,add your ingredients to your bread,machine according to the manufacturer's,instructions,place your insert into the machine,select your basic setting,for a two pound loaf with a light crust,when all the ingredients have been,incorporated wet and to dry i always,open the lid and just scrape the corners,to make sure there are no leftover,flower pockets,then i close it back up and let it,continue with its cycle all right so,while this is doing its thing let me,tell you how to make it if you don't,have a bread machine,combine all the ingredients and knead it,for five to seven minutes,let it rest for about half an hour it,will rise,knead it again,just for a couple of minutes,put it in your loaf pan,let it rise again for about 10 to 15,minutes then bake it in a preheated 350,oven for 45 minutes that's it when the,bread is done immediately release it,from the insert and then cool it on a,wire rack,so here she is,if you're lucky when you take the bread,out of the insert the paddle,will stay in the insert,i was not so lucky,so,we are,see it's in there and when you first,take the loaf out that paddle is super,hot don't even attempt to take it out,i just work my way in with my finger,because i don't want to scratch it so i,don't go in there with a fork or a knife,and i just,pop it out,not terrible,now you can,open the machine,after the second kneading and take it,out then,i don't bother because it's so easy to,get it out,all right just take a look at this here,let me let me step aside so you can get,a good look,nothing beats,a fresh,delicious loaf of bread,it makes the whole house smell good,makes your mouth water while it's baking,now i like to cut it,i'm not using a bread knife because,i i don't know i don't have that much,luck with bread knife i'm using a thin,carving knife,i'm just gonna go down,i mean the benefit of a bread knife is,that it's long,so you can get it in one,go but i've got to do it twice,all right,look at that,oh,it smells so,good,this is incredible for sandwiches,if you like you can make a couple of,slices,and leave it out overnight and then in,the morning,use it to make french toast,it is out of this world,if you like this video,give me a thumbs up become a subscriber,and leave a comment for me,i always respond to your comments,because i love to hear from you,join me again next time here at home,with anita rosner thanks for watching

Buttermilk Batch Bread | Eoin Cluskey

Buttermilk Batch Bread | Eoin Cluskey

welcome back to the six o'clock show,where owen klosky has the perfect,accompaniment,to your saturday brunch it's breakfast,we're having bread,brunch breakfast tea day later toast,beautiful and we're going to mix it up a,little bit we're going to do a variation,it's going to be good for the ducks,yeah it will never make the ducks never,probably gonna be gone it's gone,once it's on it's gone it's a little um,a little batch loaf,yeah so we did a little big one small,one yeah very simple,i'm gonna mix it up it's a really simple,bread but it's a it's a really good,bread,and this is one of the ones that is in,bread 41. yeah this is the,i was saying guys what you want to see,me do they were like batch bread i just,want the recipe but this is your recipe,it's the recipe yeah we're giving it,away tonight,um we are very very simple it's a kilo,of flour tiny bit of fresh yeast,and salt with buttermilk what sort of,flour,strong always always strong sorry you're,always drawing flour,and simply in a bowl i'm going to do,this with a bowl because it's really,easy so it doesn't need a mixture you,don't need any of that,equipment so well in the center and the,fresh yeast again you get that in kind,of the polish fresh yeast yeah yeah we,have everyone getting the fresh eat,they're even coming by 41 looking for,the freshness all right,so milk in the center yeast around the,side,very simple a little bit of salt,and what we're going to do is a little,double scraper really easy so from the,outside of the bowl to the inside of all,bringing it all together and this will,just take about 30 seconds,all i'm looking to do is incorporate all,the ingredients together,yeah i mean you're looking at me going,that's not how it does it it is yeah,you think people are going to think this,is,so one kilo of flour yeah for what we're,doing now we're going to make one loaf,and we're going to do a little variation,on it so i don't want people looking at,making a loaf of bread and going i'm,just making a loaf so there's lots you,can do with it so,make one thing do multiples right so all,i've done is i've added all the liquid,and i'm going to set it aside and let it,rest okay for,one hour one hour,and you don't put cling film over you,don't have no tea towel,tea towel on top yeah and you're gonna,get this it's doubled in size okay,an error so simply going to turn the,dough out,now i'm going to chop,one piece away that's my loaf okay,i rest that aside that's about like just,over half is this,yeah just over by eye it's really easy,you have a scale 600 grams,and this little piece we're going to,leave here now you've been down this,road before,i'm going to use a little bit of rolling,pin,and all we're going to do is pin it out,pin it out yeah not right or wrong wait,roll and pin,now's the fun part,see don't you worry it'll look perfect,at the end vegemite,yeah we were talking about this earlier,on yeah well there's the love that you,hated about marmite and,it's the same deal with veggie,moisturizer it is yeah isn't it oh it's,like i wanna i think it's the sort of,taste you grow into i know young,like young australians like it but i,started to like it as i got older,tim tams i think it's something i can,get on board with rice,and beer they're speaking to beer they,like the beer they're baking i also,really like the vegemite,they really do like the vegemite was it,originally australia yeah actually it,was yeah i was,way back when spent a bit of time in,australia and i i wasn't too sure about,it and then i got home and i had this,craving,for us veggie mic yeah some vegemite in,the bakery so this can be found um,it's just a savory swirl this will work,with anything though guys if you have,stuff in the the bottom of the fridge,anything like what like peanut butter,peppers another drawer we all have in,our fridge we open up yeah and there's,all that stuff there you're gonna put in,the bin you're gonna put it in here,okay so veggie moye cheese lots of,cheese,super important and a good cheese you,want a strong cheese something that,gives a lot of flavor,and then we're just going to simply look,roll it up,and this is actually a really good trick,to do if you're making bread you can,make this the day after make this the,same day and the day after kids lunch,boxes,grown adults lunch boxes yeah it's a,nice bite and now we're at the beach as,well aren't we,so we don't have to leave the bags on,the beach we don't have to eat the tails,we can just bring little snacks,bring everything there there's quite a,lot of content in there actually i,always think i was expecting it to be,sort of like mixed in with the dough but,no you're no,yeah so it's food's that way you know,make it look a bit different and,encourage them to eat it you know,it's just always plain they'll don't run,them all look at this,simple pull and tuck it yes these are,like the cinnamon rolls you're making,them,pretty much but we're just making a,savory version of them yeah yeah,so it's always that talking

I am a mom, I am cooking delicious dinner every day, I am choosing recipe on ALLEASYRECIPE and learning cooking cuisine. ALLEASYRECIPE really helped me a lot, I really love ALLEASYRECIPE's service, I hope more people can like ALLEASYRECIPE! — P*rn Brain Rewire

Join ALLEASYRECIPE to find the easy recipe

To make it happen in 3 seconds.

Find
Rating
4.9
Recipe
2M+
Trusted by People
10K+
Healthier
More Variety
More delicious