Learn to make Soft Homemade Bread _ 10 Tips

Do you love the aroma of freshly baked bread ?

Do you dream of making perfectly soft tasty and edible bread without all the fuss and fear does the idea of hot bread being slathered with creamy butter excite you .

If so , then this is the video for you , whether it's from Easter brunch , Christmas morning , Thanksgiving , family visits or weekend prep .

This recipe never disappoints once you see how simple and fun it can be all your fearful and daunting misconceptions will be eradicated .

It's slightly a long process but still easy and enjoyable .

The first thing I'll do is add the melted butter to the warm water and set aside in a large mixing bowl or vessel of your choice , combine flour , salt , sugar and yeast .

Next , we will gradually add the warm water and butter mixture and continue to mix until the dough comes together .

Remember the method I usually utilize at this point , the grab and squeeze method .

Once we've use up all the water and becomes a shaggy dough , we'll start rolling it around to make it one cohesive bowl of dough .

Mhm Time for the knuckle press method to smoothen the dough .

The other technique is to pull the dough towards you , folding it over itself and pushing out with the heel of your hands , not down , rotate the dough and repeat .

The goal is to make the dough elastic and stretchable without breaking Cousin Cliff .

And I have been needing flour and making bread together for more than 20 years .

This year , I'm gonna teach him some of our new techniques and see how he does squeeze like this .

Squeeze .

Bring it together .

Now you're gonna roll it around .

No , no , you're not folding it and just rule it like this .

Me six .

It roll around in a good job .

Keep moving the ball , hold the ball one place .

We have some light up here tomorrow .

You're just holding it like you're holding a bowling ball and you're rolling it around .

Yeah .

No , you're not spinning it , you're rolling it .

Let me where's rule like with my hands like this , you see like you're pretending that your hand is a mix up .

It makes sense how you doing .

It's very simple .

What you had to do it in the middle for .

Keep going right around you .

Not in the middle .

I like to Yeah , you can see how it's coming together .

Now in first is the squeezing and then there's the rolling , then you're gonna do it .

00 This way , this way .

But that's not right .

Look at the dough to the right like this .

You gonna smoothen the dough .

I'm sticking .

So if you're sticking , you're gonna add a very little bit of flour .

You let it rest for five minutes to relax and then we're gonna start beating it up again .

So which are we gonna be using ?

Not yet .

Let me wait , let me go back with this .

You have to the other way .

What other way ?

Look what he doing , what he doing ?

What a mercy .

And then you push .

Why did you push and flip it the other side ?

Yeah .

Know you have to do this for 10 more minutes because you Yeah , you have to , I don't know if we're getting bread in the morning .

Think you will .

This is gonna be just do your roll in it .

So it's good .

So is good .

Is good .

Yeah , I don't know what kind of roll is that you roll with it like a look like a , a roll doesn't look like a baby's .

That's how you , that's how it's supposed to end up .

It just looked like his bum , right ?

Oh You know my mom look like because when he was getting up just now from the sofa , we for life like we do , you do whatever you want .

It's coming when you do the two hands , it looks good .

Yeah , look at new technique .

New technique I created how many years you doing , Brad with this girl ?

And you still have to get the instruction .

But she wanted to be special and different from the dough into a bowl cut light with oil and place a dough back into the bowl covered with plastic wrap or a moist kitchen towel , a paper towel and set in a warm place until the dough doubles in size about 1 to 2 hours depending on the room temperature and type of yeast used .

It's make the rectangle .

Is that four equal two side .

What are you doing ?

A rectangle is a rectangle ?

You open it up .

So what do you think is a rectangle ?

Well , no , 22 equal size .

Once you form the doer rectangle , starting with the narrow edge closest to you , roll it into a log and pinch the seams closed place in a long pan .

But if you only have a short pan , turn the ends under to make the loaves fit place the dough seams side down into the greased loaf pan cover with plastic wrap or a Bailey Dam paper towel or kitchen towel .

Set the pans in a warm place and let the dough rise or proof a second time until doubled .

It will take about 45 minutes to one hour depending on the room temperature .

And the type of yeast used to hasten the rising or proofing process , heat the oven , turn off the heat and place the dough in a warm but not hot oven .

Remember it will take longer to rise in winter , Paul .

Hello .

Hi .

Bake loaves at 350 F for 30 to 35 minutes until a crust is golden .

And the loaves sound hollow .

When tapped with your fingers , remove the bread from the pans to racks .

Brush with butter for a soft , more flavorful crust .

Way to cool , then slice and serve dinner and thank you .

Hm .

This is good .

Yes .

Even the dog likes to bread .