How To Make Loaf Bread _ Foodie Nation

It's a skill set that once you have it at least , you know , you would never go hungry .

Once you have flour in your house , you could make up bread .

Hi , everyone .

You're watching How to Food Nation Ready O Bs .

Because this week , Chef Jason will be teaching us how to make fresh loaf bread .

So let's get bacon first things first .

We need to add our water to the bowl .

Now we have some warm water here , not hot , just gently , you know , calm to the touch , almost like what you would be a baby with nice and warm and we are going to add some sugar also sugar .

And then lastly the yeast inside here .

Now , typically when people are making bread , they would just put the sugar and the yeast and everything into the flour and mix it up together and then add the water .

What we are working on here right now is what we call building a starter .

OK ?

So this is the wet ingredients , right ?

Putting the sugar and the water together and then adding the yeast , the yeast feeds on the sugar .

You get what you call that activator .

And that is what creates a fermentation , access to develop a beautiful spongy bread , create crust formation .

The kind of bread we want to eat , the kind of bread we want to eat .

Nothing is wrong with doing it the other way or the traditional way .

Just I'm trying to showcase this way because this is what like professional bakers would use .

They call it a starter .

So we mix it up together like that .

Are we leaving this for about 10 minutes to low they use to activate and develop bubbles .

That fermentation process , we're going to check back on it .

OK ?

No , immediately you've seen those beautiful little bubble side and break your .

That means that your fermentation has been successful .

That's your yeast is activated kind of on the side that takes place when it yeast feeds on it .

So it's almost like when you make wine and you get that nice fermentation starter science in our baking .

Well , baking is the science of exactness .

So we're going in to put some vegetable oil inside it .

This will help conditionally flour provide a little bit elasticity later on and that is some fat inside it that is needed some salt .

Now , chef , I know you told me one time that you can't add yeast and salt at the same time .

Correct ?

Salt kills the yeast .

You don't want to do that at all .

We try to keep them separate from each other , right ?

Almost like maybe your husband and my ex wife , just keep them apart , keep them apart and you mix it up together like that at this point in time .

Now we need to add our flour so wet ingredients , dry ingredients go in .

I add a little bit of time .

Let's incorporate it with the flour .

Sorry , the , the fork to bring it in together until they get a little stick .

And then we gonna move on or graduate to using our hands in a little while and again .

So we have this set of flour right now and as immediately it's starting to absorb and come together .

Yeah , I feel it on .

There you go .

You know , some good quality bread .

It's amazing .

And the whole , I mean , when I usually mothers make this at home and they would make it for their kids .

Maybe Christmas time back to school sandwiches .

Some you want maybe some sliced cheese with some pepper sauce , amazing stuff .

Chef , I think a good loaf bread is something that everybody needs to learn how to make .

Exactly .

I mean , it is , uh , definitely something that , uh , once you , it's a skill set that once you have it at least , you know , you would never go hungry .

You have flour in your house .

You could make a bread you could make , you could eat .

Exactly .

Exactly .

Can you get this out ?

Now ?

I told the girl I need you like flour but shouldn't eat me .

So , I mean , this dusty concentrate chef .

Concentrate .

So you're gonna take it out , pour it out like that and we're gonna start to add in the recipe flour into it .

OK ?

Cool .

So put some flour on top like that and the rest of it , if you don't put it stick together like that , let me help you out .

OK .

So as you can see what I'm doing here is just stretching needle cassie .

And this is how you develop the elasticity needle by pulling it back and forth just like that .

Right ?

Once you do that , you have a nice spring to your rib , so it bounces back and you get that texture so important .

And in addition to that , I'm developing structure here , which is a gluten , which right , it's only two proteins and I'm using the heel of my hand , pressing it into the dough just like that .

And I see rotating as well .

Correct ?

Because I want to make sure that I tackle both sides of the , the dough , all sides of the dough rather , you know what I mean ?

All this extra flour that you have here , work it into it also .

And sometimes you can use two palms like that .

So , you know , it looks like a work out , you know , they call me uh you know , you know , that's , you know , when it comes to do , I do play , I know I know just finish off my dog even though I'm still looking at it .

Right ?

See after we work it .

What's our next step after we work it like that ?

We wanna do this ideally for about 3 to 4 minutes , four minutes maximum .

Sometimes uh you develop a great tool like that , you could go a little more and once you do that , you wanna put it back into the bowl here .

So whatever a little bit of oil you have me put it inside here and it's gonna go in there and we're gonna cover it with a plastic wrap and allow it to rice .

You wanna go for about four , it to 45 minutes and that's just , that's just a rising and then we're gonna come back and cut it and divide it and make our loaves .

Let me come back , right .

So take that , just leave it like that .

It's not done yet .

Put it inside here , put a plastic wrap on it for me .

There we go .

There we go .

Are we gonna be trapping all those gasses inside here ?

So what happens is that as the fermentation increases , it's gonna start to rise up the gas , it's gonna swell and then it's gonna help to develop a nice taste of flavor in the dough .

When that fermentation occurs , this is very critical .

Do not skip it .

OK .

So I think our dough has been successful in that rice .

It's almost like triple in volume .

Yeah , it's more than double for sure .

So that's for fermenting access of the yeast .

There we go .

So we want to remove this now .

Ok .

So all that carbon dioxide .

Now , this is a very important thing to do .

Put a little bit of flour in your hand .

You have to punch down your , to remove any of the excess gasses , right ?

You see it just went back to normal size , right ?

Then we lost a little bit of flour on our counter up the dough , put it down , so it's still alive .

All right , at this point in time .

Now , what I wanna do just a little more flour on top of it .

We gonna then take our bed scraper .

We want to divide the two in half .

So we gotta get two loops .

OK .

All right .

So say about that looks pretty much , you know , don't put me to like food .

Let's put this one back inside here .

So what you wanna do now is get about 10 and width , about five and light .

So you just , you wanna press it on like that and you can turn it over .

There you go .

Take our rolling pin , add a little bit of uh flour on it just to condition it .

I just wanna start to roll right doing it this way now and don't be intimidated .

People think it needs to be exact , exact in terms of dimensions .

No , no .

Could be a friend .

Just go with it .

Do you bake at home a lot ?

Do you bake a lot at home cakes , brownies ?

Never bread , bread .

I really always wanted to learn just that kneading process and the averaging of doing breads .

Right .

I hear you .

Well , this is what the show is all about .

All right .

So we have that there at this point in time .

Now , I just take it .

Now when I start to roll it like this , it's almost like Swiss roll vibes , right ?

All right .

So we're sticking on the meat , roll it in tightly .

So we're making these Los see me when we do that though .

I gently want to press in the edges , right , just to bring it in like that .

So we get a nice rounded edge of the , the lope itself , right ?

Once you do that , you need to start to fix on the right .

So I pinch the bottoms , make sure it's sealed up properly .

You'll see me here , right ?

So that it doesn't unravel on me .

Looks pretty decent , right ?

It does take this here .

Rest that first loaf here and I'm gonna do the next one while you grease the , tell us how you do that .

So basically my granny was very insistent about greasing pans .

You actually get in all the creases with your butter and all the way around , especially in these corners on the bottom so that it doesn't stick any pan .

Right ?

Yeah , that's good because it's uh the dough tends to stick sometimes on you and you don't want that to have fun and then you have to dust it with flour after course .

And we just get all the flour .

I wanted to mention something before we put this in .

Right .

What's that ?

We're making these loafs feel free before you roll it up to put things like parsley inside there .

Chop on Benny .

You can put cheese inside it , roll it up so you could give your bread character .

So maybe we can make like a garlic , right ?

So you , you , you have some mince garlic and mix it , piece it into dough before you roll it .

Add a little bit of cheese inside there .

You can put some Jira tune it into whatever , you know , flavor profiles you like , forget where I'm coming from , right ?

So I think our pan is properly well dusted .

So I don't have anything stuck in there .

Exactly .

That's good .

So I take it , I'm gonna take the uh first one .

Put it inside here like that because I didn't just shape the dough just as we see here right here .

Now it will rise .

We need to actually let this sit again for about 10 to 15 minutes .

It's going to rise again immediately when it rises , we put it into a 375 degree oven and bake it for about half an hour .

Ok ?

And this rise and rise and bake .

So 15 minutes , let's do it , let's do it .

We are from a cheese piece you want , I just be doing all the cooking all the time .

I'm ready .

I can give you but I mean , I can give you butter .

I have a little bit of butter here .

So let me just take a slice .

We can just try it together .

Nice cross formation .

Boy , nice color .

Look at that soft texture , typical white loaf bread , nice color and everything .

And the beauty about this bread is that it's unique in each shape .

I mean , however you shape it and I mean freshly baked bread with some good fresh baked bread , cut that beautiful shine , nice texture .

Make it for granny .

You know , make a piece of this .

Try to give me all the but all nice and creamy .

Cheers .

Boom .

Mm mm Nice texture .

Nothing beats some good , right ?

You open up soft .

It's like melt in your mouth soft .

It's so good , so so good .

I mentioned to you guys feel free if you do this recipe to put spices inside of it to incorporate cheese .

Parmesan cheese .

This reminds me of my grandma Jo and she makes breakfast every Tuesday and Thursday .

Still tell those guys , what are your favorite bread ?

Memories .

Your whole meat bread memories .

It Scots joy and families every everywhere .

Personally for me , my mom would make bread at Christmas time with Yeah , that's great .

And even when home made bread brings families together , there you go .

So I mean by all means , feel free to try the recipe .

Let us know .

Comment below .

Let us know how you make your bread .

What you like to eat your bread with .

Don't forget to like this video .

Subscribe to the channel , share the video .

Let us eat more bread until next time .

Everybody .

Bye bye bye bye .