I don't buy bread anymore! The new perfect recipe for quick bread
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- čas přidán 30. 04. 2024
- If you’ve ever dreamed of filling your home with the aroma of freshly baked bread, this video is for you. I'm sharing my secret recipe for quick bread that’s so tasty and easy to make, you’ll never want to buy bread again.
Ingredients:
• Bread flour: 2 ½ cups (320 grams)
• Water: ¾ cup + 2 tbsp. (210 ml)
• Brewer’s yeast: 1 tsp. (3g) or dry yeast: ½ tsp. (2g)
• Sugar: 1 tsp.
• Salt: 1 tsp.
This recipe doesn’t require any kneading, just some quick and easy steps that are easy to follow and give an amazing bread! The dough is left to rise multiple times, creating a beautiful texture full of bubbles. Each loaf is scored, splashed with water, and sprinkled with flour before being baked to perfection.
I would love to hear from you. Please say Hi in the comments below and let me know what country you’re watching from. If you enjoyed this video and found it helpful, please give it a thumbs up and subscribe to the channel for more delicious recipes. Happy baking! - Jak na to + styl
If you’ve ever dreamed of filling your home with the aroma of freshly baked bread, this video is for you. I'm sharing my secret recipe for quick bread that’s so tasty and easy to make, you’ll never want to buy bread again!
Look's so crispy and delicious 👌💕
Thanks for the enlightening and snappy video. Looks delicious. Did you know that in some cultures it is not considered appropriate to cut bread with a knife, but to break it by tearing it by hand?
Reciepie
Bread reeceiie
What a great recipe! I'm going into my kitchen right away to create what you have demonstrated. I'm pleased that I had come across your video. Thank you for that!
Watching from Bahrain. Baked it, ate it hot with olive oil and a little crushed garlic and pepper. That's all. Perfect 👌
I wouldn't say this is "quick," but it does look delicious.
Actually looks more fussy & time consuming!
@@hensonlaura
Do you have a quicker and easier recipe with the same or better results?
@@naiyang888 Google Jim Lahey No-knead bread... basically mix it all ... sit overnight... form... bake
@JamesTalvy I was going to say that
@@hensonlaura More time consuming than what? Than buying pre-frozen and re-baked awfully tasting bread?
MARQUETALIA - Mix, Rise 30 minutes, stretch and fold, rest 30 m8nutes, stretchand fold, lift and slap, rise 2 hours. Fold into rectanfle, cut into 6 pieces. Tuck under and Roll into balls. Rest covered10 minutes. Press into small rectangles, roll, pressing along the way. Rise 30 minutes, score lengthwise, sprinkle with water, sprinkle with flour cover with a tray. Bake at 440 230 for 20 minutes,uncover, bake 10 minutes at 390/200.
Typo: I think you intended to say "Bake at 440 230..." not 440 320.
@@bills9174 correct thanks
How do I double this recepy.. I try to double it and it was a failure 😮😢
@@meandmybirdsnest1583 Try doing two batches instead of one large one.
Even typing this is not quick ..... I use a similar recipe but mine will turn rock hard in 4 hours. Is this the same?
I will be using Janie’s ancient grain flours. Not sure which one yet. Excited to bake for Mother’s Day! I’m 87!
Sounds great, I love ancient grain flours! What types of Janie’s flours do you use?
P.S. No way you're 87, you look stunning!
@@Food-Language Einkorn is a fave and my latest is Black emmer and his protein 50%50% with sour dough. Soooo yummy!
@nancy,
I would be careful in altering this recipe and switching out whole grain flours.
Pro bakers use a formula for bread and water percentages.
Whole grains need more water and most of the time seeds need to be soaked overnight to soften them.
I don’t think it’s a one to one switch as you are assuming.
It’s best for you to find a bread formula that has already been tested with whole grains to produce these light and airy rolls.
Happy Mothers Day
Bless your heart! Happy belated Mother's Day!
That is our traditional "bolillo"! Here, in Mexico, is the common bread, it's special for "tortas".
I'm so excited to see this recipe online. I'm 68yrs and grew up on the Mecican border in AZ. What fond memories I have eating these rolls. The crust is tough and chewy and the crumb is semi dense and very yummy. It's a great treat sliced and eaten as toast, or slathered with butter to eat with yummy soups.
* Did the indigenous Bakers add any lard or bacon grease to their doughs? Because the originals had so much flavor, I attributed it to the addition of animal fats, which I am a fan of. Thanks for the trip down memory lane. I wonder if these rolls TASTE anything close to the Mexican originals??.
Also known as "pan blanco or pan frances"...🥖✌️
I'm from the United States, but I spent about 13 years in Germany during, and for several years after, the Cold War. This bread reminds me so much of the German Brötchen that I learned to love. I haven't found anything in American supermarkets that is quite like it, so I may try my hand at baking bread for the first time in 30 to 40 years.
I have a similar experience. I was on over they a couple years but those lil shops were great. 2 euro sandwich on those crusty breads was big time.
Try to find different types of flours for baking bread. I am so surprised to see so many kinds of the flours are available here in Germany at local shops.
This "Broetchen" looks really 👍 great. ❤ Thanks for the tips of advice for creating the art of baking broetchen for our daily bread. 🤗
I just published a recipe that uses whole wheat flour, the taste is amazing!
Happy you remember your visit fondly❤ greetings from Germany 🇩🇪
lol go to a Mexican bakery
I made this yesterday and my wife and kids loved it. FWIW, when I was folding and stretching after each rest period, the dough didn't look as amazing and pillowy as the video. It was a little more dense and a little hard but I still stretched it with my hands and was able to get the dough to cooperate. Perhaps it needed a little more water? Also I planned to follow the recipe exactly, but after the second rest/rise period, we had to go out for dinner, so I put the dough into the fridge. I left it there overnight and then pulled it out in the morning and let it rest for 1 hour before resuming. I then made it into little balls, let rest for another 10 mins, then made them into bun shapes and rested again for 30 minutes before baking. I turned out perfectly. Thank you for this recipe!
Thank you for your kind feedback ❤️ Some flours absorb more water and need small adjustments. You could have added a little more water, but I'm very glad it came out good nonetheless. I sometimes leave it overnight myself, but I avoid making overnight recipes on the channel. People complain that this recipe takes too long, even though the total work involved takes around 5 minutes, imagine if I left it overnight. Thanks for trying out the recipe ❤️
I made this recipe yesterday but changed to dry rapid yeast, warm water and I needed to add a half cup of more water as it felt a dry....the results was fantastic....thank you so much for sharing
Thank you for sharing your experience and for the kind words! ♥
I'm going to try tomorrow but will use 245 bread flour then 75 whole wheat...wish me luck... still can't believe no butter or olive oil...we shall see...
How much dry yeast did you add, pls?
@@arabellalunkes4532 I used 1 tsp rapid dry yeast
@@arabellalunkes4532 use 1/3 the amount called for, is generally the conversion.
Woah, I didn't expect mexican bolillos, so tasty 😋 🤤
Making them ! I'm in the final process. Letting the bread rest rest for the last 30 minutes. My husband and I make bread often. We haven't been buying store slice bread for years. I know when a recipe makes sense just by looking at the ratio. This one does! Thank you so much for sharing ❤️.
Updating my post:
Came out absolutely delicious. Honestly, it's one of the best recipes I've ever tried.
Best feeling in the world! You made my day with your comment ❤️
Awwwwwwww❤️. I'm glad I did. I will definitely try another recipe of yours. I'm definitely putting this one in my recipe folder. Have a blessed day.
Following from California USA
I’ve made this recipe about 4 times now, it’s so easy to follow the flavor is amazing and yes they turn crunchy and soft. I don’t buy sandwich rolls anymore these are perfect!!
Thank you Isabel, mission accomplished then ♥
I'm gonna try this. The crunch! I'm gonna dip mine in extra virgin olive oil and a cuppa to go with it. Watching from Kuwait.
The most perfect bread I've ever seen made on CZcams.
The sound of the crunch has inspired me to submit this comment and get to work in the kitchen. I’m off to try this recipe. Thank you!
I have a bread maker but only use it to mix and rise the dough which takes 1 hour 30 mins knock back shape into buns leave to prove for 1 hour bake at 200c for 20 mins lovely buns without all that hard work, there is no such thing as quick bread, I have been baking bread since I was 14, I learnt at school, I am now 79 and still baking.
I have been so disappointed in my bread maker. Maybe I will follow your example and just make the dough-and finish it manually. Does anyone make potato water yeast?
God bless you ❤
That looks better than most bakeries these days. Hello from Australia 🇦🇺
Yeah, they used to sell these everywhere in all the stores and local delis. So crispy and soft and delicious. They were loose and you picked up however many you wanted with prongs. Then they decided to sell them in pre-packed plastic bags of 5 or 6. They lost their crispiness and as a result made it harder to chew through, like rubber. I stopped buying them, and I guess many others did too, because you hardly see them anywhere anymore. You need to go to the bakeries to get them now, unless you go to the Vietnamese cafes and lunch bars, but I don't think they're sold separately as a standalone product.
Aussi bread is not so good even buying it from your so called ‘French bakeries’ so yes you can’t go wrong trying this at home. Good luck mate!
@@chespocket1756 I managed to get a hold of a really nice rye sourdough starter so been making rye sourdough bread. It is like nothing else. Very very nice. Nothing like good homemade bread!
This looks super delicious...imagine..butter , ham cheese a leaf of lettuce. ...tomato...hummmm!!!!???!!! dELICIOUS...!!!!❤❤❤
I don't have to imagine it, that's exactly what I did with every one of them 😁 Your description alone makes me salivate, I need to make another batch! Thanks for watching Ana ♥
TEXAS in the house, i'm so baking this bread cause it looks DELISH....🤗
They look lovely! Thank you for the “personal French roll” recipe & for all the wonderful PRACTICAL bakers who added their ADJUSTMENTS so we could all make this fine recipe happen!
Not sure I would call this "quick" bread, but wow is it ever amazing! Adding this one to my list of favorite bread recipes.
Tennessee, USA. Can’t wait to make these tomorrow! Thank you!
I did it. Perfection! From NJ.
Thank you Marlene ♥
Hands down BEST French bread ( Pan Frances) I have ever made or eaten! I am not an avid baker and this was by far the easiest recipe to follow, and I have attempted many. I have made this many times now. THANK YOU for sharing!!
Thanks Claudia, you have no idea how much your comment means to me. It makes me want to share more, knowing that someone enjoys what I do! Thanks for being awesome ♥
😁 question- do you recommend freezing the dough for future baking? If so, after the first rise or second?
Just curious. 🙏🏽🙏🏽
I have never tried freezing it. If I need it early, I put it in the fridge overnight and bake it the next day. I do this before the 2 hour rise. The day after, I just take it out, let it come to room temperature, and continue with the usual steps (except for the 2-hour rise, which is replaced by the overnight stay in the fridge). This makes it even better, the taste is amazing after it ferments for 12-16 hours in the fridge.
That’s great info. Good to know, will try that! Thank you again! ;)
Perfect crunch on those bread and they look amazing!
Bread enthusiast here from the Philippines 🇵🇭
Hello from Texas, USA. Thanks for sharing!
Longview area myself
Hello from The Angry Astronaut channel. Lovely video I am a Brit living in the USA and the store bought breads always taste bad to me what with all the additives. I have been meaning to bake my own breads now for ages and this has inspired me to make this recipe this week. Thank You.
Hey there! This is one of the reasons I started this journey years ago. Bread doesn't need a list of a dozen ingredients. Flour, yeast, salt, that's all it needs. Maybe a pinch of sugar to kick start the yeast, but not enough to make the bread taste sweet (who came up with the idea of making commercial bread sweet??). A crispy crust and a soft, but not too soft, interior. The aroma when you take it out of the oven is also a nice bonus.
Thanks for watching ♥
As a Frenchman I enjoyed this video!😀
Wow, looks so good. Love the crispness on the outside and soft inside. Left my mouth watering just imagining the taste. Love from South Africa
Thank you! California USA
Thanks from cymru wales🏴 Diolch!
Alaska, USA here. Fantastic. Thanks.
Just threw this recipe together after watching.
Thank you!💕
The rolls look light, crisp and I bet delicious! Thank you! Stay Healthy and Safe! xo
Allô! I'M from Québec, Canada! I love your videos.Thank you so much for teaching me how to make bread!!!!!! Je vous aime tous!
The best-looking bread recipe I've seen for them to be so crispy on the outside! ❤
Watching your delicious bread making from the USA
German here. Gonna try it on the weekend 😅😂
Many thanks
Im watching from Brazil São Paulo in the countryside 🍞
Looks fabulous! I'm from Michigan, USA. I'm going to bake this tomorrow!
They look FANTASTIC
A beautiful well done video, fantastic bread rolls, Brava🌷
Beautiful bread! Can’t wait to make it. From USA.
Such beautiful bread! They truly do sing. ☺ Thank you from Canada. I will have to try your recipe.
I have been making bread for years. But this is a nice straight forward method. I can't wait to make Banh Mi with these! ❤
Hi from the Philippines 🇵🇭
Watching from Nigeria 🇳🇬
Beautiful!! will be using this recipe. Thanks for sharing
Greetings from Yorkshire England 😊🥰❤️🇬🇧
They look and sound amazing! I am convinced they also smell and taste amazing!! 🤤👏😍
German but watching from Massachusetts. ❤
Thank you ❤
Looks so delicious! I’ll be trying this for sure. Thank you for sharing from Florida USA
I’m from Ontario Canada, will try this , I make homemade bread all the time
Hello from San Francisco, California USA
Watching from Japan.This is a perfect recipe, I tried the recipe today,and I just made a perfect bread like you show us in the video.Think you❤
Wonderful, great job! ❤️
I’m from the US.
I should give this a try.
The loaves look good and sound wonderfully crunchy. Will give this technique a try! Watching from South Carolina, USA.
From Connecticut USA 🇺🇸
So am I 😊!
I love this recipe!!! Beautiful
Thank you … Blessings
Definitely going to make these!!!!❤
They look amazing and may be the taste is also amazing. The only setback is time taken to reach there.
Please, without the resting it's less than half an hour of actual work. Do this on a rainy sunday, refrigerate the dough of the rolls you won't eat right away, and you'll be good fro a couple of weeks.
Watching from 🇺🇸
Oh I am so going to make this! I hate the taste of store bought bread. This is so simple and way better. Thanks for sharing. 😊
This looks divine, can’t wait to try it. California, USA
Loved these rolls as a kid in germany! This is the best recipe ive found...
Thank you for your kind words ♥
Exactly, these rolls remind me brotchen rolls!!!
Me to! I miss the breads from Germany. I spent most of my childhood there.
We had the same rolls in Poland.
@@Food-Languagehow much instant dry yeast? I see 1/2 tsp but another comment had 2.5 tsp
There’s nothing like that sound and taste of fresh crispy warm bread 🥖😋
This bread looks so much like the ones I had in Macau a few decades ago when it was still a Portuguese colony. Macau has since returned to China. It is a popular bread found in many shops. One "hole in the wall" cafe served it with a general coat of margarine and a version of pork schnitzel. Absolutely delicious. Thank you for your videos. Much appreciated. My wife and I are now in Iowa, USA.
New York. This bread looks amazing! I gotta try this recipe.
Hi I’m from Bolivia and we call this bread marraqueta
I can smell them in Ireland 🇮🇪 thank you
Hello from Turkey. I have been cooking our bread at home since 2007. We mostly prefer sour dough bread. I'll try this as soon as possible. Thanks a lot for the video.
Watching from Florianopolis, Brazil. For sure I'll try it, thanks so much!!
Just wanted to say I loved your bread recipe from last week, it came out perfect. This one looks even better for my needs, will definitely give it a try this weekend. Do you have any recipes that use whole wheat flour?
You are so welcome! Comments like yours are what make me love what I do! As for the whole wheat bread, yes, I do have one in the works, it will be posted very soon! There are also some cool seed and oat bread recipes coming to the channel soon, so please stay tuned! Thanks for being awesome!
@@Food-Language awesome, thanks. I love bread with the addition of whole wheat flour, but the recipes I tried came out dense and not what they promised. So far yours are the best for my needs, I also tried your focaccia bread and it came out perfect. Can't wait for the new breads, I'm new to the bread making and I'm loving it so far
I can assure you that you will have a blast with my whole grain recipe! Spoiler alert: the bread is still crusty on the outside and soft on the inside, so stay tuned!
I can't wait 😌♥️
I am from Sweden i make today's so beautiful i love it ❤❤❤❤ thanks so much 💕💕💕
I'm glad you like it! ♥ Let me know how it goes!
I love it. Houston , Texas you all!!
Beautiful!
Thank You! I’m from Toronto Ontario Canada 🇨🇦
That delicious bread is called Marraqueta original from Bolivia!
It goes well with butter, or cheese and avocado !
Beautiful rolls!! Can't wait to make these!!!
I absolutely love the way my house smells when I bake bread.
What you are using to make the bread rise is NOT ‘brewer’s yeast’-that’s something completely different. In English, what you’re using is called compressed or fresh yeast. Brewer’s yeast comes flaked in a box that keeps in the cupboard indefinitely and it cannot be used to make bread rise. If you don’t correct this mistake, inexperienced bakers who follow your recipe and use brewer’s yeast will produce a total mess.
Saccharomyces cerevisiae (/ˌsɛrəˈvɪsi.iː/) (brewer's yeast or baker's yeast)
is a species of yeast (single-celled fungal microorganisms).
The species has been instrumental in winemaking, baking, and brewing since ancient times.
It is believed to have been originally isolated from the skin of grapes.[a] It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like Escherichia coli as the model bacterium. It is the microorganism behind the most common type of fermentation. S. cerevisiae cells are round to ovoid, 5-10 μm in diameter. It reproduces by budding.[
Can Brewer’s Yeast be Used to Make Bread?
Brewer’s yeast is a popular ingredient in baking, often used to make bread. It is a type of yeast that is derived from the brewing process and is rich in nutrients such as protein, fiber, and various vitamins and minerals. When used in bread-making, brewer’s yeast can impart a unique flavor and texture to the finished product. It can also contribute to a more moist and tender crumb, as well as enhanced nutritional value. Many individuals enjoy the distinct taste and health benefits that brewer’s yeast adds to their homemade bread
Sometimes you’re just wrong about things that are beyond your understanding.
When using brewer’s yeast in bread-making, it is essential to follow a recipe that calls for its specific use. This type of yeast is different from the more common active dry or instant yeast, and using it in place of the traditional yeast may require adjustments to the recipe. Brewer’s yeast can be added directly to the dough, or it can be mixed with warm water and sugar to activate before incorporating it into the bread mixture.
Is the quantity of yeast correct?
These are called marraquetas in Bolivia. God's daily bread, yum!
Pan bolillo in Mexico. 😋
Definitely gonna make this.
Omg! This is perfect
That’s too much brother.. I’m just going to my local grocery store to buy fresh bread for 90 cents.
😂😂
IKR
30 mins then another 30 mins the 2 hrs😮😮😮
$7 here for a loaf like this...
At .90 a loaf, you think you're getting bread? It's actually only "something like" bread.
@@alwaysinmyheart8639factsss
Too much work. They look good. I hate making bread that's the reason I am no longer angry nowadays when I see the price of bread.
Yeah I totally get it, but I enjoy every moment of it.
Rubbish
When it hits $10 a loaf you will change your mind
It's not hard to make the bread. Try it so you will enjoy.
It is wonderful to be "at peace" with bread whatever that means to the individual.
United States, Arizona
Looks fantastic!
I live in the USA where everything (in the supermarkets) is loaded with sodium and/or sugar. For this reason, high blood pressure is becoming a problem. So i appreciate this delicious low sodium bread recipe. Thank you.
That's mainly the reason why I make my own bread and try to teach others to make it. That and the fact that nothing beats the singing of the crust and the aroma of freshly baked bread. Thanks for the kind words ❤️
A lot of work!
Looks amazing! Thanks for sharing!
Hello! I'm from Manila, Phils. I made this bread today!❤ As soon as I removed the tray from the oven, I immediately ate 1 piece with balsamic vinegar and parmesan dip.😂
Love the crunchy sound of the crust! The bread turned out so delicious! ( I topped the 3 pieces with black sesame and pumpkin seeds.❤)
Thank you for sharing your recipe! Xoxo
Thank you for trying the recipe, you made my day ❤️
They look wonderful. Hello from Queensland, Australia.
From USA,looks like beautiful rolls! Thank you!
Thank you very much, Beth! ♥
Exceptional culinary presentation! Your expertise is greatly appreciated. Blessed to you always.
Stores in the UK sell both dried brewers yeast and fresh brewers yeast. Both make equally fine bread.
I am from Mauritius!
We got this type of bread around our boulangeries!
Thank you tho!
Beautiful bread watching from Puerto Rico
You just made me hungry!
Watching from New Zealand. Look lovely!
Tried this today and it is exactly what I have been trying to create; beautiful crunchy crust and a soft, chewy inside. It hasn't even been an hour since I baked them and there is only one left. Thank you so very much for sharing this recipe.
Thanks for trying the recipe and for the kind feedback ❤️
Hello from USA! Thank you. I cannot wait to try this.