Hi , everyone and welcome to my kitchen .
My name is Rosanna .
And today before we get started , I want to take the time to thank each and every one of you for showing your support by subscribing , liking , commenting and watching my recipes know that it means the world to me .
And the purpose for each recipe is to make a difference in your life .
And in your kitchen having said that let's talk about today's recipe .
I'm gonna be making a love of white bread .
It only has a few ingredients .
You just need to perfect the technique .
Once you have that down , you're gonna want to make your own bread because there's just no comparison in flavor and freshness .
But if you're new to my channel before we get started , I want to invite you to subscribe , like and share this video and don't forget to click the notification bell .
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OK , let's get working .
Our first step is a very important one in a medium size bowl .
Combine an eighth of a cup of warm water and a nah of a cup of warm whole milk from the one cup we will be using for the recipe .
Make sure the temperature for the water and milk mixture is between 100 and 5 to 100 and 10 degrees .
If it is below 100 and five , the yeast will not activate .
If above 100 and 10 degrees , you can kill it .
Make sure the temperature is on point for a grade end result , Sprinkle two teaspoons of dry active yeast in a pinch of granulated white sugar which feeds the yeast .
Give it a quick mix .
After a few minutes , it will start to bubble in foam .
If it doesn't , I suggest you discard it and patiently start over next in a mixing bowl .
Add one cup of all purpose flour , one tablespoon of granulated white sugar , 1.5 teaspoon of salt .
The remaining of the one cup of whole milk mentioned earlier and one tablespoon of melted unsalted butter , transfer the bowl to the mixer and mix with a paddle attachment for about one minute on medium low .
The end result should be smooth and creamy .
This looks perfect .
10 minutes have gone by .
Let's check the yeast .
It's foamy and bubbly yeast is a living substance if proved correctly .
It will cause the glue to expand into flour and your bread will rise beautifully .
Add the activated yeast plus half a cup of all purpose flour mix for another minute on medium low .
Now start adding the rest of the flour , a quarter cup at a time , wait for it to incorporate , then add your second amount .
Now we're ready for the third and final quarter cup .
In addition , we're adding three tablespoons of all purpose flour one at a time as well .
The dough will start to slightly pull away from the sides of the bowl after the last edition , but not enough .
It will still be sticky at this stage at this point , change the paddle to a hook attachment and need for another five minutes until smooth elastic and the dough does not stick to the sides .
It's been five minutes and mission accomplished .
The dough is not sticking to the sides .
We're going to add two tablespoons of soft room temperature , unsalted butter .
One at a time once most of it has been absorbed , add the second tablespoon and wait until the dough comes back together , then stop the mixer .
The dough should feel very soft .
We are now ready to proof the dough in a deep bowl .
But first butter the bottom and sides to prevent anything from sticking , set the bowl aside and lightly flour , your working area transfer and mold the dough into a ball by slightly applying pressure while rotating once done , placed in the buttered container , turning to cover lightly in the butter .
This way , it does not dry out when proofing cover with plastic wrap that has been sprayed to prevent sticking or if your bowl is deep enough you can cover with a clean kitchen towel like so place in a warm area until it has doubled in size .
The time will depend on the temperature in your house .
If it's cold , it may take longer but just be patient and give it time .
The estimated time could be between 1.5 to 2.5 hours .
Meanwhile , spray a nine by five loaf pan and set aside until we need it .
Once your dough has doubled in size , you can move on to the molding stage , lightly flour , your working area and carefully transfer the dough .
Look how spongy it looks .
This makes me super excited .
We can see the yeast is working on the structure which will give us a soft and airy texture .
Pat it down into a long rectangle .
It should be pretty easy to mold if proved correctly .
It will not be resistant .
So the rectangle measured about 12 inches long by nine inches wide just to give you an idea , take the top portion and fold down two thirds of the way .
Now take the lower portion and fold upward until it reaches the end where we will tuck and pinch to create our seam .
By the way , know that the full recipe will be down in the description area for your convenience .
Gently turn up so that the seam is on top and not the side .
Our cameraman got a little confused for a second .
No worries .
It happens even to the best families fold the ends over on opposite sides and pinch to seal them once done , pat it very lightly and flip over so that the seam lands on the bottom and you end up with a smooth top .
Now covered with a well sprayed plastic wrap .
Don't use a kitchen towel since we are looking for it to proof and crown over the top .
The sprayed wrap will prevent any sticking place in a warm area for the final proof again .
And the time it will take really depends on the temperature of the room in a warm place .
Mines took about an hour and a half .
By the way , I loosened the plastic wrap as well to give it room to grow since I may have done it too tight at first , once doubled in size and you see it crowning over the top , beautifully , remove the plastic carefully and bake at a 375 degree oven for 18 to 22 minutes or until the inside of the bread reaches 100 and 90 degrees and a golden brown color is achieved one ST removed from the oven and placed in a cooling rack .
There is no time to waste .
We have to remove the bread from the mold to prevent the bottom from steaming .
Be careful , it's hot .
So make sure you are protected and ensure you don't get burned .
Take some soft butter and spread evenly .
Over the top , allowing the heat to melt it .
As a result , you will achieve a glossy and tempting top .
I know this is hard , but we need to let it cool down completely before cutting into it .
Make sure it stays in the rack to ensure there is no steam trapped that could potentially soften the bottom .
The time we have been waiting for is finally here and it was worth the wait , check it out .
It's mind blowing and I get so excited .
I'm constantly smiling at each of the stages and relaxing during the proofing time .
Overall , I enjoy , enjoy it very much .
Baking your own bread , could be intimidating , overcome the fear and don't miss out on the softest , fluffiest and freshest bread you will ever have .
Once you master the steps , there's no going back .
The whole experience is so exciting .
It's so good guys .
The time and effort you put into this recipe is well worth it .
I hope you enjoyed this video .
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Remember to come back and let me know how it went down in the comment area .
Thank you so much for watching and have a wonderful rest of your day .