Secrets bakeries don't tell! I only make bread like this!
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- čas přidán 14. 06. 2023
- INGREDIENTS:
• 1.5 cups of warm milk
• 3 tablespoons of sugar
• 1 tablespoon of biological yeast
• Wheat flour
• 1 tablespoon of olive oil
• Water
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They don't tell you because they dont do it.
Lmao 😂🤣🤣🤣🤣
😂😂😂
😂😂😂😂 stop😂😂😂😂
*It's called*
CLICKBAIT😏
😂
There's really no secret here. But this is a surprisingly acceptable recipe. You forgot the salt though.
No she didn’t, you just didn’t hear her, but, she definitely said, salt and added it, put it on replay and, you’ll see!
@@sonyafox3271 I don’t think she does…
@@sonyafox3271 No.
Where are the eggs? She puts eggs in absolutely.everything she cooks. Yuck!
@@sonyafox3271 Yeah, no mention of salt
Former professional baker/ patsry maker here. The only shops that do this consistently are bagel shops, it's a part of the processes you can't skip or replace. Most other shops, particularly high volume bakeries & restaurants use proof boxes. Which are essentially bread/ pastry humidifiers and can replace a water bath, in most cases.
I have a question, I just made french bread and it didn't come out as fluffy on the inside. I need to know how to make it fluffy and absorbent
@@rat_625use flour with more protein. Minimum like 13% 😊
I agree I owned bagel shop and we used proof for rolls and huge kettle for boil..of bagels and can use it for proofing with plastic cover over rack.. proofing is also part of bagel production
@@haralds4145 I appreciate it 🙏
@apotato6278 right, I did, I also kept in mind not to over knead as well
Girl that's a lumpy hole-less bagel
🤣🤣🤣🤣 because... what?
😂😂😂😂😂🎉
With almost zero gluten development, no less.
Loose the milk, add salt, and a hole, and yes
If only
They look like left over buns from prior day and you just spray water on them and reheat in oven, they should not look wrinkly when freshly baked.
Correct, only because she boiled them first.
The will look wrinkled if the dough is not a stiff dough. It also needs to be absolutely smooth before you put them in the water.
Riiiiight!!!! It looks like stale bread.
That's what I thought
@@nimobin I CRAVE STALE BREAD HOLMES
Bakeries don't tell you because only bagel shops do this. That's a bagel without a hole. You forgot the salt. Without salt, the rolls will be crumbly and disintegrate when you cut them. If you knead them a little longer so the dough is smooth, they won't be lumpy. Bagels usually only need about 30 seconds to a minute in the boil. Add sugar or barley malt (my fav) to the water for a perfectly yummy crust.
Thats probably why the video cuts into a new video she realized the mistake and switched the video w the new balls of bread with salt lol
A bagel without a hole is a very good idea. Why would you want a sandwich with a big hole in the middle that stuff falls out of?
@@johntilsley9111 Well, I didn't say I objected to a bagel without a hole. I merely pointed out that what was in a video *is* a bagel without a hole. There is a reason for the hole, so without it, you have to adjust cooking accordingly. And honestly, I've made many sandwiches on bagels with a hole and the "stuff" doesn't fall out if you assemble the sandwich right.
Pretty sure whichever bakery made these went out of business and had no one to tell this long secret too
Funny!!!!😀😀😀
Bakery bread isn't made like this. Some bakers have shallow pans to add steam to the oven for a certain crust type. Jaques Pepin just thriws a quarter cup of water onto the hot oven floor , that's all the moisture needed.
This IS the process that's used for bagels, however. Too bad that's not what she made.
Since the dough doesn't appear to have been given a second rise, the baked result appears dense and not light or fluffy.
You're absolutely right I have never once walked into a bakery and they've just randomly gave me the recipe to something. 🙃
If you leave the dough in the boiling water for about ten minutes on each side you get dumplings. You can put fruits inside and it's even better.
Thats what we call in Puerto Rico Pan de Agua. Water bread😂❤
I swear, she uses measurements from an alternate dimension.
Exactly. A lot of them do. She said a tbsp of yeast but definitely looked like a 1/4 cup.
Looked like a lot more than a tablespoon of yeast?
Why don't you make cooking videos using the correct measurements according to you. Then you can save your 39 subscribers and her 750 000+ subscribers from the horrors of following her recipes.
@@stephan1752wake up and choose violence, did we? This bread recipe was going great until she murdered it with her 1/2cup vag yeast.
@@stephan1752well somebody got butthurt. Why don't you stop reading comments, looking for a reason to be offended?
Why cut the dough after boiling it clearly does not expand further.
"Once they're baked you'll see." ..... Ummmm...
it's for looks...(p.s. appearance.)
Yay Homemade Hamburger Buns. 😂
I always added a bit of baking soda to the water ( good for soft pretzels).
What knid of salt for pretzels
I prefer my grandma's bread. She bakes them in a special bread oven, in special pots on embers. Same recipe for over 55 years: flour, water, yeast and salt
Yep. It must be salted water. Then you have Laugengebaeck - that's also how to make 'Brezeln'.
My great grandparents, grandparents and my great aunt were bakers and I also helped in the bakery. We never put any dough in water period. Nor ever used olive oil straight melted lard greased the pans.
It's her own concoction because a bakery will never tell you their secrets because you can't break it down properly for your personal use and they don't trust it won't be given out or used against them
1 1/2 cup warm Milk
3 tbsp sugar
2 tsp salt
1 tbsp yeast
5 cups flour
Oil (to grease the bowl and dough)
*Salt - not included in original recipe so adding salt is optional base on your preference *
Boil for 3 minutes on each side then bake 350F for 25 mins
Thanks
Blessings
Awesome
Thank you!
Maybe 350 degrees F not C which would be 662 degrees F
Lose the sugar it's not needed
1* only use never bleached bread flour.
2* if your water is treated with chlorine then you need to let it evaporate out of your water over night.
3* Dairy is known as a conditioner it will soften your dough use water.
4* Bloom your yeast in a pree fermented portion of dough and feed it in at the beginning (counts as a liquid)
5* salt will control how the yeast growth and properly proofing of your dough is important remember there is an oven spring and if you over prof it will come out wrinkled
6*mix the dough until it "forms a window" which means when you take a small pinch of dough you can stretch it out until you can see shadows through the dough "window"
Thank you! You should maybe make a video tutorial ❤
@@eriasmara7739My thoughts, exactly. I corroborate you 💯%.
Jargon. Terminology. Sounds like a healthcare physician's visit. Is there a nurse to translate in patient's language?😂😂😂
I use waffle iron to make bread in every day. Only one spoon of flour, one egg, salt, baking powder and water. Warm and fresh every time.
I’d add rosemary, garlic, and parmesan to the dough, then when in the baking dish, I’d do either an egg wash or brush melted butter on top. And top with kosher salt and a little bit of garlic powder, parmesan, and rosemary just for pretty.
Why boil like a bagel?
Never had a problem with 5,3/2,1 bread. 5lbs of hg flour, 3lbs of water / 2oz salt, 1oz of yeast. Mix. Proof and punch twice, proof then bake. You can decrease the water and add egg, oil, honey, etc to your liking. Volume of ingredient doesn’t matter, you work with the ratios.
Looks super dense.
I tried the recipe, but I had difficulties.
The internet tells me, that one cup equals 120g
Using this to convert the quantities, it would be 180ml of milk to 600g of flour.
That did not work out.
I added some more milk (and some salt)
Now I am curious to see how it turns out 😉
Update:
Turned out well, though next time I will add a bit more salt
The first actual, legitimate recipe this channel has produced? It's a miracle!
I was wondering the same thing!!! Can a baker in the comments section evaluate these measurements? Would this actually make rolls?!?! The other recipes this one puts out are hilarious. 😂
@@erinmarie99 pastry school grad here, its still mid, you dont need boil for 3 mins to get roll lol and bagels take 30 seconds max atleast its not sloppy
only issue is that those quantities are retarded
it’s fake lmao
@@erinmarie99 Chef who went to culinary school in Paris here🖐🏽. Don't do that recipe !
I can’t believe she didn’t add four cups of ketchup and some fruit loops.
😂😂🤣😅🥹
Your so funny loved it
I missed the proofing oven from the bakery but I improvised by letting bread rise in a cold oven and an extra bowl of hot water. The hot water warms and humidifies the oven. The dough rises faster than on the counter. I have used this method for bagels and pretzels; much denser bread products.
Boiled buns: 1.5 cups warm milk, 3 Tbsp sugar, 1 Tbsp yeast, stirr, add 5 cups flour, mix & knead and let rest for 1 hr. Pour olive oil, divide into 8 wedges, form 8 balls, boil in a pan of water for 3 min and turn over. Bake on a cookie sheet for 25 minutes on 350.
Thank you for sharing this very useful method of “baking” bread by boiling the dough.
Oh that's how she got those giant buns for her burger "snack"
I recommend if making this recipe to add baking Soda to the water
Also if you bloom the yeast mixture with the sugar (leave for 10 minutes) then dough will rise better and faster
this is too normal...somthing really big amd reaaly weird is about to happen! 😂🤣🫠
Bagel buns perhaps?
Thanks so much dearest! Now i am starting on making my own homemade burger buns
I bet an egg would go nicely in it.
JUST NEEDS SOME SKUNK MEAT FOR FLAVOR, i forgot the onions and carrots.
@@KGNAHDEE-a.k.a.PeanutsnCornskunk meat? Hmm
@@twintkda GOTTA BOIL IT FUR AN HOUR, PUT IN OVEN AT 350 FOR 1/2 HOUR THEN PUT SOME 'SHAKE AND BAKE' ON IT FOR 45 AT 250 FOR 45 MINUTES. TASTE LIKE CHICKEN
@@KGNAHDEE-a.k.a.PeanutsnCorn 😃
Glad that my stomach isn't bubbling from watching this video which is a first. You did great ma'am 💕😂
I guess the Lord finally had mercy
@@ForbiddenFishLol!!! 😂
😂😂😂
Looks super dense.
They turned out beautiful
350 25 min; 1 1/2 Cups warm milk; 3 T sugar; 1 T yeast; good stir; 5 C Flour; another stir to kneading; into ball, add good amount of olive oil to ball coating it, put plastic wrap over top of bowl to cover rest for about 1(one) hour. Cut/divide 8 parts, roll into balls. Bring pan not to deep water to boil, add dough balls to boiling water, 3 minutes on each side. Place on baking sheet, small slit on top of each, bake, Enjoy.
NO! Not 5 c flour. Maybe 3. I threw it all away it was so crumbly
"Let them hate. Go Off Kween." - direct quote from my cap 😂
As Nanna I am always "Making the buns" for gatherings (usually my Potato Buns most asked for) but I am definitely going to try this~ Namaste
Are these homemade hamburger buns?
I'll be glad to try it
Looking good food for a hungry stomach.
She made something edible. In fact, they look delicious. 👏👏👏
No salt? Edible, maybe. Delicious? Hmm…
@@user-iv8ex1ek4jfirst bite taste like hell second bite it will take you there
@@peepoopeepooo 😂
That looks like fun / I really enjoy baking from scratch and it's way better for you and you know what is going into your own food .
Don't forget to add salt
Thank you very much for sharing your wonderful idea. Many of us will use your recipe to feed our families without all the additives. ❤
Thank you so much 😁
Good recipe will definitely be trying this 😊
Thank you for this tasty recipe
Thank you!
I’m making these tomorrow for my family they love bread 🍞 I try to stay away from it myself lol
Finally this channel is making something that a human can eat and isn’t wasting food like before.
Don’t try these., her ratios are all wrong., with yeast:sugar:flour:salt (altho she left out the salt)
She kneaded the dough before letting it rest for at least 3-4 hrs.. and rise..
and it then needed to rest again., for 30 minutes.
The rolls will be like bricks.,
With the whole water thing., She is trying to avoid the “rest” time by putting the dough In hot water to hasten the rise,, it doesn’t work., the strands of dough have not formed., she basically destroyed the dough at the beginning!! Find another recipe ., there’s plenty of good ones on YT
This woman has no idea what she is doing! I’ve been baking bread for 50 years.. no one does this ! She shld be taken off YT., seriously!
@Stormy Gayle I'm so glad you are here! There are so many people who get duped into making things from this channel because it "looks good". This channel is very entertaining because the recipes are comically bad but there are people who aren't experienced cooks and they don't know any better. People need to be warned. There are a lot of newbies that complain about our "mean" comments but it's the best way to let people know they shouldn't cook anything from this channel unless they just want to waste their food and money.
@@stormygayle9388 thank you for letting us know this.I can’t understand why this person is doing this.We are living in a time that a lot of people are struggling to survive and a are looking on CZcams to cook simple and budget friendly meals.And than this miserable person is playing with food on her channel.She should be banned from here.
@@superhellno I agree, but unfortunately some people find it funny to waste food while others are struggling to get by.I can’t believe that something like this is ok.
@@stormygayle9388 I, too, have been baking bread, all types, for 50 years. You are absolutely correct! This recipe and technique would produce a product that would taste terrible and because it is undercooked, might make you sick.
I don't like sugar in bread is it necessary.
What about salt?
Peace ☮️ out
Sugar is food for the yeast if bread has yeast in it. Adds subtle flavor too.
Salt balances the yeast activity in bread meaning more salt- dense bread, less salt- airy bread. Salt also enhances and promote gluten structure for bread.
Both salt and sugar enhances the flavor of bread too. Im aware that too many of them cant be good so it still depends of someone's preference.
Sugar in bread is up to your preference. Leave it out if you wish. Basic French baguettes, German & Italian breads are just flour yeast, salt & water. Always include salt as it stops the bread being crumbly when cut, it adds flavour, & helps the gluten structure develop.
May God bless this man for his goodness of heart ❣️
There's no way there was 5 cups of flour in that small bowl !!
Must of Been very small Cups 😂
@@teporaahomiro9271 😂😂
Thank you so much for using measurements that we can actually follow
Wow those look wonderful ❤
LOOKS LIKE IT NEEDS SOME MUSKRAT MEAT AND ONIONS IN THAT BUN
That's the secret behind making good bagels
That is soooo much more than 1 tbsp of yeast. WTHeck....that's crazy much!
The comments 😂this is no secret & this channel has changed voices. Where’s the fine herbs 🤣
Fine (undefined) herbs to taste. And don’t forget the green smell!!! I still think they are ashamed to admit they aren’t herbs….they are lawn clippings from the lawn mower bag.
O wow I will definitely try this.
Looks incredible!
Thank you
leave them to long and you will get dumplings
what is the difference of putting in into plenty of water and if baking it directly?
I was wondering the same thing!
@@nikkimarie92 Im hungry i do the easiest way. Same result..happy tummy!
Looks good and I'll try it. I do wish cooks would quit using plastic wrap. I use pot lids or silicone covers and haven't bought 'cling film' (as the Brits call it) for years. We have to quit making plastic waste! Thanks for your recipes! Cook on!
A lot of people don’t use plastic wrap because, they either use a tea towel or a dish towel and wet it, as long as it’s left covered in one of those forms, hope this helps.
Please do not waste your time and money. Search for a recipe that uses the proper ingredients and technique. This product is undercooked and could make you sick.
Why plastic is so easy to recycle. You can use it forever.
Plastic wrap can be recycled.
I will buy extra "cling wrap" to make up for the deficit. Plastic is my friend
Oh no now that you have let the secret out all these bakeries are going to lose all kinds of money from a secret that we have already known all along
This is also the secret to making real bagels. All other methods just turn out donut shaped bread.
What is it suppose to do? Make it softer or chewy etc??
Will someone please buy this woman another cooking pan.. she literally cooks EVERYTHING in that frying pan.
Hahahaha. You made my day 😅😂🤣
So what?
Looks like they need a bucket of butter each.
Clear disposable hair caps are excellent for covering your bowl instead of cling wrap. Super inexpensive too.
They look hard enough to stone the crows! Rock hard Tommy! Rock hard! 😂
It's also worth noting that some yeast needs to be mixed in water first, while other yeasts should be added after the flour and water mix up a bit.
When I made donuts, we couldn't add yeast directly to water. (I was told it would kill the yeast - no idea if it's true, it's just what I was told)
Another shop I worked at had us add the yeast to water before the flour - but that was more of a clay type texture than the granulated yeast most of us are familiar with.
The granulated yeast is dried. The cheese-like cake of yeast is fresh, has a limited life span, (hard to find sadly, as I much prefer it)
Granulated dried yeast & fresh bakers yeast needs blooming in water before adding to dry ingredients.
Instant Yeast is also a dried yeast but is adding directly to the dry ingredients. If Instant Yeast is added to liquids first it will over react & have have limited life to help dough rise when the flour is added.
If you add sodium carbonate (easy to make from baking soda) or lye (not recommend for home bakers because it's caustic and you need to be extra careful) to the water, then boil it for about 30 seconds, you get pretzel rolls! If you want to use them as burger buns, it's best to add butter/milk/a peeled cooked potato/etc. to make them soft. I tried regular bread once for my burger buns, and everything in the burger smushed out because the bread was too chewy
That looks good. It's hurting my diabetic feelings.
Dont you normally let yeast ferment in warm water/ milk to activate it? Didnt see much yeast sugar expansion action chef.
Bakeries make delicious things that people buy. They keep their secrets and you keep yours.
She's back! Super Yummy has returned with her. I can't measure anything recipes.
Thanks for the recipe, looks delicious 😋
For those that don't know- no one really kneeds dough, but there are times that we really want it anyways.
They thought the bagel industry was trying to hide holeless bagels
The first thing came to mind was... "Poorman's Bagle... " 😂😂😂😂
Thank you for sharing God Bless 🙏❤
i was a bagel baker, all doughs were kettled berfore baking
Boiling water step is what they/we do with puffing up bagels but they/we add some sugar to it for later baking caramelization/coloring. I never knew this for rolls/buns. Have to try it at home.
Thank you for the recipe. Will definitely try 😊
I will be trying this recipe out for sure! 😊
Why do you think a bakery should tell you?
The water trick it’s like their oven with the sprayers genius
Reminds me of Donuts baking. They follow the same method, which is called 'Water Bath".
U add a spoon of baking soda to the water to brown up the surface of the bread so fast while baking
That bread looks like Freddy Kruger
When you attempt to make a Bagel but skip a few steps
What is "a good amount of olive oil" to add to the ball?
Don't add it to the ball. Oil must be added with the wet ingredients, then the dry ingredients are mixed in. Please use a reputable recipe source NOT this one. This is pure satire.
No salt? Only if you’re on a salt free diet.
Thanks, I'm going to try this!
Because we’ve all been searching for bakery secrets.
This is no secret. This is what I do to make any kind of breads .
It’s bread making, no secret. Your waterbath accelerates the proces, you can have the same outcome with a bit of patience.
That was the biggest tablespoon of yeast that I've ever seen.