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Original link:

https://www.youtube.com/watch?v=8mObpLtZy1E

2023-07-12 12:49:43

BUTTER BREAD Recipe❤️ Detailed Step-by-Step Guide

video content Image generated by Wilowrid

Hey , hey , hey there , friends and family greetings .

If you're joining us today for the first time , the warmest welcome to you .

I hope you all are having a fantastic day .

Yes , we are presenting bread , which is the same as a bread again today on this channel .

I have a previous video , but this was prepared with a lot of intricacies so that if you're looking for or to replicating the recipe , you will have fewer questions to no questions at all .

You will be able to replicate the recipe with much ease in my previous video .

There were a lot of questions that came up .

So today , I'm really gonna take my time and work with you together measuring the ingredients accurately .

So stay with me .

Now , I get everything I need ready prepped to go .

OK .

Today we are using bread flour .

video content Image generated by Wilowrid

In my previous video , we used all purpose flour .

And the difference is that bread , flour has a higher content of protein which is the gluten .

So therefore , we will not need to double rice this time round .

So I pour the entire flour into a separate bowl and I'm going to measure the flour straight into my mixing bowl so that I place on my ski and I zero it to begin with right now , the flour needs to be prepped .

And in order to do that , you can use a strainer to sift it to loosen the particles of the flour or you can just use your whisk , go deep into the flour , lift it up and it should contain a lot of the flour and just gently tap it to loosen it .

And by doing this , you'll be able to measure your flour or your drying Andres accurately .

Ok .

video content Image generated by Wilowrid

So you want your cup , we're measuring a cup at a time and you want to flatten the surface using a butter knife , the flat part of the batter knife .

And we're measuring a cup at a time , as I said , and that comes to 100 and 55 g of flour .

So , so for those of you who are going to be weighing your or um ingredients there , you have it .

So do that conversion .

So we use six cups total as I did in my previous video , which comes to 930 g of flour .

Now we're going to measure our sugar .

So each time you put your vessel on there to measure your ingredient into it , you want to zero it first .

So now we have measured half a cup of sugar .

Granulated sugar works well in this recipe and that comes to 70 g of sugar .

OK , just about half a cup of sugar .

You don't need a whole lot of sugar in butter bread or a , a bread .

video content Image generated by Wilowrid

Now , here is my yeast , which I have tested and I know this yeast is good and it's alive .

We let our rice , we use a tablespoon and a half , which comes to 12 g .

Now , we're going to measure our salt and it is important to put your salt far away from the yeast .

So it doesn't have direct contact with the yeast immediately because the salt tends to kill the yeast , which the yeast is alive and we need to keep it alive .

In order that our dough rises .

I have also just added some nutmeg .

You can substitute that with cinnamon or whatever kind of bakery essence .

What ever kind of flavor you want ?

Whisk all your dry ingredients together to perfectly and evenly , combine them and set them aside .

It is now time to work on combining our wet ingredients which all have to be at room temperature .

video content Image generated by Wilowrid

Now , for the wet ingredients have your measuring vessel on a flat surface to get accurate readings .

So there is no tilting if you're holding it that way , your your readings are just on point .

Baking is a science .

OK .

So you have to be strategic to get it right ?

So I have added half a cup of evaporated milk for that richness .

I've also added some vanilla extract and one egg at room temperature .

And I just whisk them all together to evenly combine them .

Now , we're going to measure our cup .

Same strategy , have it on a flat surface and pour in room temperature water , looking at it at eye level .

So , you know , you're getting accurate readings and we don't have quite two cups yet .

So we're going to add a little more water and now we have exactly two cups .

video content Image generated by Wilowrid

We're going to combine this water with our egg and milk mixture , whisk to combine well .

And now we're going to slowly drizzle the wet ingredients into the dry .

First , we want to turn on our mixer .

Now , in my previous video , I used my hands in mixing the dough and forming that gluten that very important gluten .

So you'll notice that I use a little more water .

That was strategic too .

First of all , I used all purpose flour .

So that was one big difference .

Second , I was using my hand .

So I needed the dough to be stickier that way .

I'm able to easily form that gluten because it stiffens on you and it resists you after a while .

And I was also going to use flour to need the dough to form that important gluten .

video content Image generated by Wilowrid

So that's , that's just to explain why that I did that right now , we're going to add our butter .

Why are we adding our butter ?

Now , we didn't add it to begin with .

Why ?

Because the butter tends to break down that gluten So you want to kind of add it later on .

So once you the doll forms and lifts off the sides of the inner walls of the mixing bowl , then you go in and add your room temperature butter in bits while you turn up the speed of the mixer .

All right , and incorporate with it .

Well , so the dough comes off the sides .

Again , that will be your indication that the batter has been incorporated well and evenly throughout the dough .

So you now you're going to pour the dough onto your clean work surface and it has to be dry .

And I'm not going to be using any flour in needing the dough .

OK ?

video content Image generated by Wilowrid

We're going to need a little more , not too long , maybe four minutes .

If that .

All right .

Now , while you are kneading the dough , you will notice that it starts to resist the kneading and the way to know that is right here , see how it bounced right back .

It is resisting you .

So now you know that the gluten is perfectly formed , you don't need to need anymore .

So now you're just going to form it into that shape , round perfect shape and cover it with a damp kitchen cloth .

video content Image generated by Wilowrid

We're going to let this dough rest for just 10 minutes because this time around we're using bread flour , which has a high protein content and therefore does not need to double rice as is the case in all purpose flour .

So , therefore , that has a lower um protein content and therefore needs to double rice to really get that texture .

Right .

Now .

This pan I got on Amazon dot com is the same one I used in the previous video and it's 1000 g .

Now , if you do not find the 1000 g um covered pan on Amazon , I'm going to link it below for you .

But if you don't find it because they ran out or whatever the case might be , you can use any bread pan .

It doesn't have to have a cover on it to bake this bread , right ?

It's just a mold .

It just gives it that classic butter bread or a bread shape .

That's all it does .

video content Image generated by Wilowrid

It doesn't change the , the , the taste as you know , in any way , shape or form .

Now as your dough rest to relax the gluten , you have 10 minutes to prep your pan , right ?

You want to generously grease it with some but , but carry on with that butter theme .

It is butter bread that we're making so generously grease it and you want to get into every corner with the butter , right ?

That's important .

So that when your dough or um your bread cooks , it's done baking .

It's easy for it to come out , right ?

It doesn't stick to the walls of the baking pan .

Now that 10 minutes has passed , your dough is relaxed .

You can see it's easier to work with , it's not resisting .

You um and so just take it , spread it out into about uh a rectangular shape and you're going to fold it towards you because what you're doing is forming the shape of a log of wood , right ?

So kind of pinch and pull towards you and tack it in .

video content Image generated by Wilowrid

Now use your thumb to tack in and use the heel of your palm to press down to form a seam , right ?

An incision like seam and then roll it out and you want your log of dough to be even throughout .

And here is that seam .

You want to lay the dough seams side down into your pan and very important friends when you are laying the dough into the pan , be careful to not scrape off the butter and the flour because you want a struggle free removal of the final product from this mold .

Ok .

So tap it down once .

So the dough settles perfectly into the very bottom of the pan and then close it .

Now this pan is available on Amazon dot com like I said previously .

So you can use that if you have access to it , otherwise you can use any pan at all .

video content Image generated by Wilowrid

Now , it was warm outside .

So it only took 45 minutes for it to rise .

Now you don't want it to rise all the way to where it touches the lid .

No , otherwise when you bake it , the the dough is going to find its way out through any any hole it can find its way through .

All right .

So you want to have at least an inch from the top of the pan to the top of the dough .

You want that free space when it , it rises and that should take about 45 minutes outside in a temperature that's about 95 F .

So just keep an eye on your dough .

Ok ?

Depending on the temperature of where you are .

Now , I have placed on there some water that's going to create moisture , acid bakes because we want this bread to bake nice and moist .

video content Image generated by Wilowrid

We don't want too crusty and we don't want it to definitely don't want it to be dry .

We're going to bake for one hour , 60 minutes OK ?

At 325 F .

So you notice friends that we did not double rice this dough because again , we're using bread flour , which is equivalent to the flour we use in Ghana .

So our hard flour and that's what we refer to that flower in Ghana .

We call it hard flour .

So we have the heart and we have the soft , the hard flour is the same as bread flour .

It does not need to double rice because of the high protein content .

One hour later , our bread is done , just look at how perfect it turned out and see how easily we were able to remove the bread from the pan .

So all the pan is , is a mold .

Ok .

video content Image generated by Wilowrid

You just want that classic a bread butter bread shape .

If you don't have this pan in the absence of it , please use any pan .

You have .

Um , this is six cups of flour and it fits perfectly into this pan and it bakes beautifully .

Just look at that .

I hope that this tutorial was helpful to you .

I know a lot of you want to replicate this recipe and have had some questions and possibly some difficulty .

And I hope this brings that ease and peace of mind .

You know , for you to really uh uh replicate this recipe .

It has been resting for 30 minutes .

It's still a little warm , but it's rested well .

video content Image generated by Wilowrid

And that's important before you cut into the baked bread and just look at how it cut through it just like butter and the texture was perfect .

It brought me right back to those memories we made in my mother's bakery .

My mother's bakery was called Lily Mark , which is her first name and my father's first name .

Put together those memories .

I will cherish forever .

Just look at this bread .

Perfect , quick , easy .

I am glad I use bread flour today instead of all purpose flour because we did not need to double rice and it still came out perfect .

So friends , I hope you try this recipe .

Please just take a look at how it bounces back .

Perfect texture .

video content Image generated by Wilowrid

This bread was gone before I could blink .

At least half of it was gone .

Yes .

You should be able to fold it together like that .

Fold it in half like that and they should be able to bounce right back to its original shape .

This is perfect bread .

The texture was just amazing and I hope that you try this recipe soft chewy .

Awesome .

Oh , I couldn't ask for better .

Just look at that .

If you ever tried this recipe tag me on Instagram .

My handle name is Navas Kitchen .

I would love to see your photos .

Let's continue to interact .

Don't forget to click the like button to help me out .

It helps to promote my videos .

Also subscribe if you haven't already done .

So because you will not get disappointed on this channel .

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I really appreciate all your support and all your love and to my returning subscribers .

You all know how deep this love is .

I couldn't have come this far without y'all .

Now my daughter spread some butter onto it .

She said mom , what should I do ?

And I'm like , I don't know , just spread the butter .

You me John Ross if you want to , we don't eat butter bread every day .

So it's ok .

So they she is ready to dig right into this .

Yes , this was lovely .

It turned out perfectly and uh I was a happy woman .

So I baked some sugar bread as well using butter bread and that recipe also is coming up shortly .

Keep on staying tuned .

I thank you all so much as always , friends and family make it a great day and have fun , especially in that kitchen .

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