That's how our grandmothers baked bread. An old recipe for easy homemade bread. Baking bread
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- čas přidán 7. 09. 2024
- That's how our grandmothers baked bread. An old recipe for easy homemade bread.
Now I bake bread every day. The easiest & simplest bread recipe ever. American bread. Country bread. Baking bread
After this recipe you will no longer buy bread anymore Baking bread at home Making Bread with my own hands.
Ingredients:
Bread flour or all-purpose flour 500 g (3 + 1/2 cup)
Lukewarm water 400 ml
Instant dry yeast 5 g （1/2 tbsp）
Salt 6 g （1 tsp）
Pan size 9 "(diameter 23 cm)
Preheat an oven at 200℃/390 ℉ and add 1200 ml water in a baking pan at lower layers of the oven. Bake for 40 minutes at 200℃/390 ℉ until golden brown then take out the baking tray continue bake for another 8-10 minutes.
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#Gabaomomcuisine#Gabaomombread#Bakingbread#
今晚試做外脆內軟，成功，多謝
That is the simplest bread I've seen soon on here I'm definitely going to try I'm a lady said in your old man that looking for something to do and I love homemade bread thanks for sharing very much thank you thank you
00
好棒的視頻，沒有廢話！邊看著麵包教學，伴輕柔輕聲音樂，療癒！
家里面包一直都是自己做，也试过各种面包食谱，自从发现你的面包食谱，就一直用，操作简单，并且改良了一下，做成杂粮的版本，作为回馈，分享在这里：480g温水中加入7g发酵粉，再加入中筋或高筋面粉300g，全麦粉200g，用破壁机打的鹰嘴豆粉100g，百里香1勺tsp，蒜粉1大勺tbsp，厨师机低速搅拌10分钟，然后盖保鲜膜发酵，后面的操作步骤和你的完全相同，做出来的效果也很好，并且更健康。小贴士：1、加水量是面粉的80%，可以根据自己的面粉量算水量。2、杂粮粉和中筋粉比例是1:1，全麦粉不能加多，这样的比例出来的面包口感已经有些发黏了。3、因为我家面包是配奶酪或者咸火腿牛肉什么的，所以我就把方子中的盐去掉了。4、百里香和蒜粉搭起来特别香，没有或者不喜这个味道的可以不用。
最关键的就是沾水拉面和面，这个方法针对高水量和面超级好用。
很好的配方~~谢谢你！
視頻加讀者的分享，交流心得，大家得益，讚！👍
J’aime votre pain je le fais presque chaque semaine mercis
感覺好好吃的樣子，明天實作，謝謝寶媽。
好美的麵包，看著就好吃🤤🤤🤤
在西北，这个东西叫烤馍。如果把配方里的一半水换成是一半牛奶，会更好吃。
Such a beautiful bread!🥰👍
Lovely bake & yummy 😋 simple & only 4 ingrdients, will try this. Thanks for sharing. Have a blessed week🙏🏻
Thank you!👍👍👍🌹🌹🌹
Hi Good morning
Thanks for sharing your recipe yummy yummy bake Bread 😊😊🍞👍
Thank you too😊😊🍞👍
Roti yang enak renyah dan lembut
看了好想吃一口。谢谢你的分享。
晚安😘
在視頻右下方打開【CC】，就可以看漢語字幕了，所有重要的資訊及注意事項在這個視頻裡面都有詳細的敘述及講解，以免錯過這些關鍵點，請看到視頻的最後。謝謝！
看起來很好吃。
If you can achieve the same good results with your bread baking recipes using either bread flour or all purpose flour you are truly a magician.
i agree, ive never seen both flours in the same amounts given achieve the same results. Its impossible and with little kneading on the higher protein flour. Id like to know which flour was used in this video??? Gabaomom which one hmmmm
@@TikkaMasalaa1 the recipe said you can use both, but the result might not be successful. all the comments are "looks good" only the other person and I tried, both of us had issues with the dough not rising/doubling in size as she said. her bread looks beautiful but there are other details that need to be answered. I let the dough rest much longer with fresh yeast and still did not get any bigger in size.
your questions have nothing to do with my comments:
her Ingredients called for Bread flour or all-purpose flour, obviously either one should work,
she said Instant dry yeast 5 g. so i used instant dry yeast, when I said "fresh" it only means, the yeast is not old/expired & I just got it from the supermarket the day I made it, just to let her know the fact!
I also know water should be around 110F and not going any higher. you are making comments without understanding my comments.
all the comments with great reviews without actually making it, all with "look great..bla bla.". When I made this bread there's only one comment from zoridezi -above, who actually baked it & said " All the other ones I made did not rise that much." so we have the same unknown issues. my questions were about the room temperature or something causing the issue.. if you don't know the answer please don't reply to the question, and don't make assumptions that some things else were wrong.
The key is high protein bread flour . I made tons of beautiful
Breads with that ( which for me means good crust and big
Alveoli ) , and instant yeast . Ones made with AP flour were not
Bad , more dense but not rising so high . That's my expirience .
看起来很好吃的样子，有空我也要学学，谢谢分享！
感謝老師
不客气~
Saya suka resep anda yg simpel gampang d cerna dan d mengerti mksh 🙏🏻🇮🇩
Thanks!
Making it now... waiting for the first rise😄
Yummy. Whole family love it.🥰
歐式麵包，厲害唷👍❤️🌹謝謝分享..
刚刚做了，出炉真的是外脆内软👍👍第一次吃自己做的这种口感面包。而且不需糖，不需油，比较健康。
不过想问一下，过一阵子后外层就没这么脆口了，是正常或是我哪方面做不对？然后我觉得面包口感好像不太够熟，我再烤过10-15分钟，上面外层就脆回了♥️😆
Me encantó, se ve delicioso. Gracias.
看起來好好吃😋
ممتاز جدا عاشت ايدك ربنا يوفقك جميل فعلا تسلم ايدك ياحبيبتي ربنا يوفقك 💖👍😘
Baking this again. ❤
非常有創意烤麵包方法，讚，讚讚讚。(台灣一一紐西蘭)
做酸種包發酵的時間太長；用這個方法很好；會試試看！謝謝分享🙏
Buenas Tardes. SR, lo felicito, demostro un buen conocimiento con la Hogaza pan
非常好吃的樣子，感謝您的分享！
這個食譜真係好得，謝謝分享🙏🙏🙏
Es una delicia. Muchas gracias por la receta. Saludos de Quito-Ecuador.
Wooww 😲😲😲 mantap 👏👏👏 mantap banget 👍👍👍 le 💐💖⭐🌟⭐🌟⭐🙏💪🤤😋😍😘😍👌 Terima kasih resepx kak, suaranya mana kak?
tökéletes kenyér, köszönöm , hogy láthattam, már nagyon várom hogy kipróbáljam
welcome to my channel!
So soft . Look's delicious
多謝分享
多謝分享👍
看起來很容易做、馬上來試試看！謝謝分享
很棒讚👍👍👍
Thank you for sharing
My pleasure
真的好漂亮好吸引人喔
一看这面包就好有食欲😜佳宝妈真棒👍👍👍🌹🌹🌹
谢谢！👍👍👍🌹🌹🌹
Very nice recipe...i am going to make this evening..
Hope you enjoy! Thanks!
哇好幸福的聲音
❤❤❤❤❤❤❤❤❤
看着非常不错👍🏻👍🏻👍🏻
这比酸种面包省事多了，味道一定也很好!! 明天试试!
Oil the cling wrap to avoid sticking. Love from South Africa
讚！
good job !
Thanks!
不用揉, 只是等發及鬆弛, 很簡單, 外脆內軟, 感覺像法式麵包.
非常好，配方及做法很清楚，而这款麺包做法較特别，因我也是发燒友，一看就能识别配方好坏，那些只想表演而没内函的一看可织别出来。
Yummy
It was 👍👍👍💝💝💝👍👍👍
Wow
看起來很簡單，下次來試試看！
感謝分享！不知道如果加入核桃跟起司可以嗎？
可以哦~
A good crumb.
听不到声音很像有点不，习惯哈哈哈😁感谢分享
👍👍👍
希望還是有聲音解説，要看手法又要看字，字又是白色跟麵粉一樣顏色，更不容易看哩！🧐
謝謝！
用蒸锅就是馒头，用烤箱就是面包。
😋💖💓💖💓😍
外酥內軟！
我有被炸到，我也要來玩看看！
其實換一個形狀應該也是可以的吧！
I made this recipe 15 or 17 times since I found the recipe which was not that long ago but I made one bread a day and I made 5 for Easter. The first three rised pretty big like in the video if not even bigger. All the other ones I made did not rise that much. The flavor is the same (good), the texture (soft) but it doesn't rises as much. I try unbleached all purpose flour and a flour that is a higher quality used a lot in brioche baking. I don't know which kind I had when I made the first three but I don't know what I am doing wrong now that my bread is not rising as much. It shouldn't bother me since is still very good but I really liked the size of the more raised ones. My question is: what should I look for in the dough. Do I need a more wet dough or more of a dry dough when I start the rising process. Can you please give me some suggestions. Tomorrow I'm gonna try unbleached bread dough and see if there is any difference. Thank you.
it looks like you and I are the only two people who made this bread. all other reviews just say the bread looks good. I have the same issue with the dough rising, mine was barely bigger. I have no idea what's going on. I used fresh yeast- so that's not the problem. It is the problem of the room temperature. She is not answering my questions. You said the first three rose but not the other ones, what was the room temperature when the three rose?
@@austin5310 fyi fresh yeast or active dry yeast necessitate proofing (lot more for fresh than active). And watch out for water temp when doing with fresh as you might damage/kill it.
What type of yeast are you using? Where do you store it? if left at room temperature the yeast is good for 4-7 days best is to keep in the fridge good for two years. All purpose flour a (bleached or not) are ideal for cakes, cookies, etc as it has less protein content whereas bread flour contains more gluten which makes it ideal for airy, chewy rather than dense (AP flour). Make sure that you measure properly also. Don't scoop directly the measuring cup into the flour but rather scoop, sift into measuring cup. AP flour weights less than bread but is more compact; so by doing it the wrong way you can end up putting up to 25% more flour into this recipe or any other. This is why in 99% of all bakeries everything is weight not measured. Hope this helps 😉
Never mix salt directly with yeast.
Instead, mix the salt with the flour.
You should see the difference right away.
Love your tutorial. Wish I have your patience 🤨
請問 如果烤箱無法放水，還可以做嗎？真的很想自己做來吃^_^
由於烤的時間比較久，如果烤箱裡不放水的話，容易烤糊。建議你烤的時候，裹上錫紙烤，最後10分鐘揭掉錫紙烤上色，烤外皮酥脆，就沒有問題了
This recipe looks delicious. Good luck with your channel
Thank you so much
👍👍👍💯💯💯
👍👏
佳寶媽，請問過夜的麪包變硬，在面包爐烤表面硬裏面也不夠軟，是不是這樣的？怎麼處理？
媽媽謝謝第一次便很成功外脆內軟但可否留明天早上才烤呢？
可以
看到我的手也想动起来了
😍😍😋😋😋
佳宝妈妈，这个面包外观跟欧包很像，口感有什么区别吗？
Massa de pizza
这个食谱应该也可以拿来做小餐包或是 sandwich roll吧
可以
請問老師，用水波爐發酵後有兩倍大，但無法整理成面團，是水太多了嗎？可以再加麵粉嗎？
請问为什么面色烤出來之後有些粘牙。謝謝
佳宝妈妈，你常常在我很烦恼我要怎么弄某样东西因为我不会或没有时，你就会让我看到你可以用很简单的方法来完成。您真是太神了啦😆因为这几天我在烦恼我想要用rye flour做的面包，他们都是用那种pot不然还要找东西压着盖着才能看出你这种的口感 可你只是加一盘水就轻松完成了👍♥️
如果我用100-150g的rye flour代替可以吗？
你想用100-150g的rye flour代替我用的面粉吗？可以👍♥️👍♥️
@@gabaomomcuisine 谢谢您。星期五来试试看🤭
這可以叫烤饃😄
Thx for this very easy recipe 😊
Will adding a bit of butter and sugar makes it even softer?
Also, you mentioned to put cold water on the pan, but I noticed it was steaming hot when you put in the bread. Did you preheat the oven and if so, for how long? TIA.
Yes, correct。preheat the oven before baking, for how long depends on different oven. mine spent 11-12 minutes
@@gabaomomcuisine thank you! 😘
老師您好！請問為什麼我的第一次麵團沒有膨脹至2倍大？謝謝您
應該是發酵的時間不夠長，耐心等待一下~~
I want to ask, on ur video always use hand to knead, if I use mixer what is the kneading time?
depends on the brand of mixer, normally around 20 minutes or even take longer
像Sourdough bread 的做法，只是不用太長時間發酵
下方烤盤加入冷水的作用?
Bake how long n what temp? Doesn’t specify
我家是蒸烤箱，是不是下面不用放水了？
沒說烤幾分鐘呢
🥀🥀🥀🥀👍👍👍👍👍👍👍👍👍👍👍
想問可不可以換全麥麵粉？或者是否可以高筋粉+全麥粉？謝謝
可以~~
@@gabaomomcuisine 全麥麵粉用多少？
@@maysze4556 不可以全麥面粉，也發得不理想，最好是三分一全麥面粉，高筋面粉+全麥粉👍
สูตรนี้ไม่มีไขมันใช่ไหมแป้งโฮลวีดได้มั้ย
อบในตู้อบแต่ข้างล่างใส่นําเพื่อให้ขนมสุกข้างในเหรอค่ะ
I have tried the effect of flour has different result
學著做，麵團都黏糊糊的，請問，是哪個環節，錯了？
請問是什麼烤箱？謝謝
用的和爐具一體的大烤箱~
Põe legenda em português (Brasil) por favor.😕
佳宝妈妈，我今天尝试做这两包。问题是面团还是一样粘手，一样加了很多手粉，才有办法折叠起来。是一开始一次过加太多水吗？😥
是非常粘手的面团，在视频里面我详细示范了处理粘手面团的方法，不用加很多手粉~~以免面包发硬😥
@@gabaomomcuisine 我也尽量跟着步骤做，实在没办法才这么做😅 下次我会注意，从少量水慢慢加入。
Waiting for ur reply and appreciated
Together good : Namo amitabha
請問用鑄鐵鍋 烤溫與時間一樣嗎 謝謝
一樣溫度或高10度都可以哦~~
請問可以用鑄鐵鍋而不噴水嗎
可以
我我按照这方做了
但是面包不松软，特别硬这是什么原因，
这款面包烤出来表皮酥脆~
Delicious soft bread with sesame seeds , yummy 😋,new subscriber here, sending 🔔all,more power to your channel 💌
Thank you so much 😊
很棒！請問5:07時背景裡的唰唰聲是在做什麼？撒鹽？
知道了，噴水！謝謝
請問您，在第一次的拉伸麵糰，就要讓麵糰不沾手的程度嗎？謝謝！
對，麵團很濕粘手，手上沾點涼水操作~
试问多少度啊？