The BEST Homemade Sandwich Bread Recipe
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- čas přidán 29. 11. 2023
- Bread Recipe: docs.google.com/document/d/1C...
Amanda's Channel: / @welcomegrovehomestead
Hey there darling! Welcome to my kitchen. Here I share recipes from a real family that loves to grow and eat real food. Don't say you can't cook! You just haven't learned yet. I'm so happy to have a chance to encourage you in the journey to eating nourishing, whole foods!
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My never fail method of getting bread to rise- start your dryer on high heat. Let it run 5-10 minutes. Turn it off. Place your covered bowl of dough in the dryer. Let it rise. The humid, warm environment works great for proofing dough. Usually less than an hour for the dough to double in size!
What a great idea!
Great idea. I actually take my racks out of my dehydrator let it run for about 5 minutes, shut it off, and place my dough in there. 1 hour tops the dough is ready! I love that thing! lol
The dryer is a great idea, would be wonderful when you are doing large amounts of cooking.
I turn the light on in my oven when I start to make my bread and then it is perfect when I'm ready to raise my dough. Works perfect everytime.
That’s the same way a commercial proofer oven works. Very low heat, just warm and higher humidity that surrounding air.
I do this same thing. Works great
My Dad passed away a couple weeks ago, at nearly 94 years old. My Mom passed last year at 91. They were married nearly 75 years, and made bread each week, for my entire 71 years, and prior. There are 9 of us kids, so homemade bread was a staple in our poor household. Even at 90 years old, my Dad was still making 20 loaves per week, so he could share with 'old' people. 🥰 I dont recall ever seeing them measure anything, as they pretty much used the 'Jess Method' for all their cooking and baking. I guess I take after them! As my siblings and I are going through their home, I was chosen to receive all their different kinds flours, bulk dry goods, herbs, spices, dehydrators, and TONS of their home-canned food. That way, I get to keep the jars as I use the food! I'm just beginning to try and make my own sourdough starter for the first time. Thank you, Jess, for giving me such a warm and tasty memory! I REALLY needed this, tho it made me cry. I always appreciate you, Miss Jess!! Sending love, hugs, and prayers, to you and yours!! 🥰🤗🙏 Napoleon, Missouri
What a delightful story! I LOVE that 1) your dad was still making 20 loaves a week at that age, and 2) that he was sharing them with “old people“!
At 66, I refer to “old people-even older than I am”. 😂
I hope I’m still with it at 90!!
I'm sorry you have lost both parents in such quick succession. However, it sounds amazing to go through all the cooking goodies to remember them.❤❤
What a lovely life u have had!
Susan, my deepest sympathies on losing your Dad and Mom. You are fortunate to have had them for so long. What a blessing that you can bake and cook with their kitchen tools and eat their preserves.
Love that. Blessings
I bought a 50 lb bag of bread flour and proceeded to bake bread every weekend for a year. I learned a lot from books, videos and just plain experience. If you are baking bread in a metal pan, or if the crust on your bread is a little tough, when you get your bread onto the cooling rack, drape a dry kitchen towel over it. It will take longer to cool your bread, but it will trap the heat and steam under it and soften your crust. Learned this trick from the book "Tartine".
That’s what my granny taught me. She also would rub a little bit of lard or crisco on the top right when it came out the oven.
This might sound strange but I made my first loaf of bread today 1/21/24. Me and my kids were so happy with it. No bread machine and I used self rising flour and milk and some kosher salt and it was just so good. My 16 year old son loved it so much he asked me to use the same ingredients to make a homemade pizza. I did just that. Tomorrow it will be homemade cinnamon rolls and then homemade croissants and chicken salad sandwiches. Makes me feel very good.
Glad to hear that, I am about to make bread, thanks for the idea. No bread making machine for me, just my hands. A big thank you from Texas!!
Hi from Alabama ! Thanks for idea! Gonna try making both ways!
ok. I gotta tell you all a story of my bread making adventure! I was new at it. Had the dough all made, in a bowl, covered, ready to rise. I put it on top of another bowl, inverted, in a sink of warm water, because we were living in a cold basement apartment when we were first married. I waited, and waited, and waited some more. No rising. Ugh! After waiting more, I finally gave up, put it in a plastic bag and threw it out into the kitchen garbage can. Started a new batch, which rose and baked great. My husband came home from college class, went to throw something in the trash and stood there with a bloated plastic bag in his hand that he had taken from the inside the top of the trash can. "what's this??" he asked. My bread dough, which was thrown into a clean plastic bag, had risen in the perfect, warm, non-drafty place! Yep. I divided it out into pans and it turned out perfect, haha. True story. Thanks for sharing this recipe Jesse :)
😂😂😂
That story made my day! 😂
❤❤❤
haha!! What a great story!
I would have done the same since it was in a sealed clean bag! When starting out, no one has money to throw away if you don’t have to! 👍😉💕
OMG!!!! IT WORKED! I went from never being able to bake decent bread to baking the prettiest, best loaf ever! What kind of magic is this?
This was great! My youngest daughter called me today on the way home from the grocery store asking if I had a good sandwich bread recipe. I told her to ask her oldest sister because she's the bread maker in the family. Literally less than an hour after we talked I sent her a link to this video. She just texted me back and said "it's like she knew!! LOL!
Love that!
My goodness. At almost 60 I have spent my life saying, "I can't make bread". Why? Because of several failed attempts in my 20's. This video made this look incredibly easy. Using this recipe, a I have successfully made not one but TWO loaves of bread! Who knew, I just wasn't practiced enough? Thank you for sharing this! I love being able to hone a new skill and really, anymore so many people don't know how to make things from scratch. I appreciate your effort to create content that helps educate and entertain.
Jess, we are kindred spirits for sure!
One tip for those who don't think they will be able to eat two loaves quickly enough. After that first rise when you divide the dough into two loaves, but the one loaf in the pan to rise and another into an oiled gallon-sized zippered bag. Toss the bagged dough into the freezer. When you want to bake that loaf, pull it out the night before, place into your oiled bread pan and cover to thaw and rise overnight (or in the early morning before going to work to bake in the evening), then pop into the oven in the morning as the recipe calls for.
I bake bread (and other yummy baked goods) at least once a week. I always tuck back at least one loaf in the freezer each week. This is to make sure if I get ill or tired, my husband can pull it out and bake it. It's also nice to take to people with a freezer meal if just moved into our community, having a baby, job loss, etc. Freshly baked bread warms the belly and the soul!
Great tips!!!
Great idea! I usually freeze the second loaf after it's baked, but I will definitely try this way!
Thank you for the tip.
I am making this recipe for the first time today and plan to take it to two older ladies that live by themselves. I have a basket ministry in my church to be a blessing to others. Please pray that this turns out right! I am in the first rising rising stage.
@@kelleymcfadden9675 how did your bread turn out?
I made this today. It got 5 thumbs up from 4 people. The other three thumbs couldn’t let go of their slice of warm buttered yumminess for fear someone else would grab it. It probably will be unanimous after they finish off the first loaf. I hid the second one for tomorrow. Thank you. ❤
I make bread every Wednesday for my family, so glad that you are encouraging people to make bread.
I've been making bread for years. So much more economical. Love your channel.
Very needed these days.
I hate store bought bread, will be trying this!
Once you get the hang of it, making bread is pretty easy!
Do you have any tips on yeast? I noticed Jess is using instant however all I have is active dry. What brand of yeast do you use? Do you use active or instant?
A really great friend of mine taught me this exact recipe 17 years ago. I have been making this bread for 17 years, and now my grown children make it too
Things that matter:
- Use bread flour, it's higher in protein to feed both the yeast and you.
- Use distilled water, chlorine & chloramine, etc. aren't great for your yeast.
- Don't forget the salt.
- Grease the pan.
- Can't eat 2 loaves? Put one in a Ziplock bag. You can freeze it, or start making some pizzas. 😉
I use reg store flour ( 3 1/2 cups) tap water (100 degrees) oil, salt and yeast, 1 Tbs sgar and it make wonderful sandwich bread
😂 I use milk 🤷♀️
Another thing I make when I make triple batch of bread.....Cinnemon rolls. OMG delicious!!!
I've tried at least 10 to 15 different bread recipes. I am far from a baker and much rather prefer making meals for my family, but wanted a sandwich bread that didn't have 22 ingredients 🤦🏼♀️ this turned out perfect first try! Over all I added about 8 cups of flour. But I accidentally added 1/2 cup of butter not 1/4 so it had a little extra butter but it turned out great! We had a few pieces of store bought bread left and all my kids asked for sandwiches on home made bread today! Made my heart happy❤ my sons friend came home with us yesterday and they all asked for a snack. He said my sons had been raving about the bread and asked if I could make cheese toast for them. He told me I needed to teach his mom how make it now 😂
Wonderful bread. I’ve been making bread for many many years, so much tastier than store bought. One thing I do is add a pan of water on the bottom rack, before I turn the oven on, and leave in while baking bread. It adds steam/moisture to the oven while the bread is baking, keeps the top crust from drying out too fast, and I find my bread browning evenly and a lot nicer than without the steam. A CZcams baker mentioned this trick, and I decided to try, and I’ll never bake bread again without that pan of water in the oven. For rising the bread, I have also used my dehydrator on lowest setting to keep the dough nice and warm without over heating it. Works like a charm on those colder days.
Hi Jess, I'm the lady from TX who wrote you a letter a while back. The reason the weather and different flours change the dough is this rule: the more protein in a flour, the more water it will absorb. Look on the side of the flour bag and see how much protein is in it. Usually all purpose has 3 grams and whole wheat and bread flour have 4 grams. (Because bread flour is usually more expensive than all purpose, never buy a bread flour with only 3 grams of protein as you are wasting your $.)
So, if you want to change flours in a recipe you have to change the liquid content or the flour content. Example: the recipe calls for 6 c of all purpose flour and all you have is bread flour. Because bread flour with 4 grams of protein will absorb more liquid, you must cut down on the flour or add more liquid. Hope this helps.
The humidity in the air also makes a difference.
Also, flour absorbs differently depending on whether it's Spring wheat or Winter wheat. Spring is lower in protein. I stopped buying different kinds of flour once I realized I could make it myself. I keep AP, Vital Wheat Gluten and Corn Starch in my pantry then I always have bread, pastry and cake flour at hand. For bread flour, 1 cup AP - 1 1/2 tsp, then add 1 1/2 tsp Vital Wheat Gluten. For pastry and cake flours it's similar but instead of VWG, you add corn starch. Sorry, but I have the formulas written on a piece of painters tape and taped inside of one of my cabinets and I'm in bed for the night🙄. But you can find it on the internet.
I just checked my "bread" flour and it only has 3g. Thank you for letting me know ☺️
Thank you for making your recipes printable with google docs. That is so much easier then writing it all down, like other creators. Don't cut our the real life bloopers and oops. That is how we all cook. Like you, I'm a 'seat of my pants' cook and it's difficult to teach that to others, so show them mistakes can be remedied with no worry. Another trick to get bread to rise is put in the oven with the light on. The light provides just a tiny amount of heat.
I've heard of the oven light trick, works beautifully for lots of people. Wished I had one!
No, the "google doc"format is NOT helpful. It keeps people from accessing the recipe. Why not just put the recipe in the info box instead of making it in some type of internet space that you must have an email and "password" for? Bad move.
When at school in home-ec, we were sent home with the instructions for gathering our ingredients to bake bread, but I noticed it didn't tell me how to know when it was cooked. I asked my Mum how she knew. Apparently she'd been watching one of my Grandparents taking bread from the oven and tapping the bottom, so she asked why. "I give it a knock, and if it knocks back I know it's cooked". That's how I learned to bake bread. We all gather little idiosyncrasies, then create our own as we gain experience. Those learning from you will adopt that clean counter short cut, and why not, who the heck wants more cleaning!
I've been baking bread for a few years now and you are so right about the cost. I don't buy in bulk, but even so. Using organic flour, honey, etc., it cost me less than $1 per loaf and I know I'm getting a clean product.
Jess, first of all, I have been following along since the pandemic. I adore your calm, refreshing attitude and your honesty in the hard parts. I love your willingness to teach us what you've learned, after years of figuring it out. I wish I was closer to you so I could visit you at Farmers market or stop by your new coffee shop. You are a light in my week and I've watched every video you've put out. You've been an inspiration to me and my tiny urban "homestead." I started raising quail around the same time I watched your videos, and got into gardening as well. (I blame you for my seed collection lol) I have less than 0.1 acres do do anything with, but I managed to get a small greenhouse in May this year. Above all though, this video is one that was timed so perfectly that it was a sign from the universe telling me to try making bread again. Last year, I was baking bread every day for a solid two or three weeks trying to get it right. First, I found out my yeast was actually dead. Then, I made a full batch and forgot to add salt. I couldn't ever get a recipe to work.
I watched this video last night, rewinding and pausing and following your instructions, and I am pleased (ecstatic, really) to discover that I have the two most perfect loaves of bread I've ever made. I didn't add enough salt (I usually cut down on that, and sugar, since we use salted butter exclusively) but this is going to be the best base to make herb breads or garlic bread or other flavored breads. I only have metal mixing bowls, but I had the woodstove going so I set my metal bowl on a trivet and warmed it for a few minutes before oiling and adding the dough. My house was at about 70 with the fire and the oven going, so everything rose perfectly within 30-40 minutes. THANK YOU for sharing this with us and I can't wait to follow along for more Farmer's Table. I just want you to know that you've made a difference in my life and you are a highlight to my week.
With love,
Kaeti from Oregon
Thank you for the encouragement! And well done on the bread!
Omg you are so down to earth, you do all the things we want to do. Who doesn't want to cut the bread hot... No one😊
The reason I always make three loaves at a time, is the first one never cools before it's slathered in butter and stuffed into mouths. Second loaf might last the night, and the third actually get used for sliced bread.
I have been wanting this recipe. I have been craving regular bread lately. I just paid $3.84 for a loaf from Walmart yesterday. Now, I can make this instead, moving forward. Thank you Jess.
Hope you enjoy
I love how real you are, I feel like you are one of very few genuine authentic people making content! I can’t wait to make this bread! Thank you!!
Oh my gosh, when I say you are RIGHT ON TIME!! We are new to making our own bread and tried some recipes that just didn’t work for the family as well as I hoped…I was literally about to look up some more recipes and boom! here you are haha thank you for teaching us who weren’t taught the way around the kitchen. So appreciate you! God bless 🩷
Hope you enjoy!
Hope you don't mind the suggestion! Look up a recipe called "Egg Harbor Bread." It's simple to make and quite impressive. Follow the directions for rise times. Hint: It rises very high so move your rack down a level below where you normally would have it.
@@Mrs.Patriot oooh I’ll look that up! Thank you 🤗
I love that you don’t turn it out onto the counter after the first rise! Less cleaning, yes. I’m doing that next time I make bread tomorrow ❤️
If you don't make your bread in a mixer, you can do your first kneading in a bowl also. Get a shallow-ish bowl that's more wide than tall. Then knead the dough, spin the bowl a little, knead again, spin, knead, spin, etc. Let it rise in the same bowl. Same method for second kneading. It keeps the counters clean.
Oh my goodness. Thank you! I tried this recipe. Girl, you weren't kidding! Made the two loaves a week ago. My small family of 4 went through both loaves in a week. I made it again this Sunday and now my kids want to pack their lunch everyday with sandwiches. PB&J, tuna salad, chicken and grape salad, cucumber cream cheese, hummus and veggies all on the menu this week. I used bread flour and active dry yeast and let it bubble a few more minutes. It turned out beautifully each time. ❤
Thank you for your encouragement! Baking bread has been such an elusive skill for me- my family just rolls their eyes (with love 😉) when I say I’m trying to bake bread. Thank you for the tips and creating a space for us to try and experiment and say it’s okay to practice ❤
You are so welcome!
My grandma ALWAYS sifted her flour, even though it said it was sifted. It sure made a difference in her baked goods. They were always light and fluffy!
Why do u want light bread, let alone fluffy bread?
Food has substance
@@YeshuaKingMessiah because I am fat and eat what I want to.
@@lynhyslop6933 Best comment yet!!!
If I have a bread failure, I will break the dough into small pieces and flatten them out a bit, then put the dough flats into hot oil on the stove and fry them up till they are cooked through. Remove from oil and drain them in a colander. You can sprinkle some cinnamon and sugar on them or just slice in half slobber some butter on them and eat. I have done this for years, my late ex mother in law showed me how to do them. My family loves them and I don’t waste the dough
Baby bath water warm is how my mother-in-law taught me. It always turns out the perfect temp for proofing yeast or adding to yeast recipes.
My grandma taught me to make bread. Yours and Amanda’s recipe looks amazing. Grandma always kneaded the bread in a bowl. She hated the mess on the counter too. And because she was 5 foot nothing and teaching me at age 10 we put the bowl in the sink so that we could reach it. I’m 5’8” now and still knead the dough in a bowl in the sink. It stays still, especially if you put a dish towel under it. This video made me smile and gave me great memories of my amazing grandma. Thanks Jessica!
Rain does make a difference. The humidity in the air changes the rise of the bread. One thing I learned from my grandmother was to cover the dough with a warm wet towel while it is rising.
You are my kind of baker! No need to "martha" everything!
I’ve been wanting to make bread for years and fear of failure has been a deterrent..until now! I’m making bread today. I can’t believe I waited so long. It’s rising right now as I type this. Thank you for giving me the courage to try new things, Jess. You’re such a great friend to all. ❤
Good for you! Now imagine what else you can do!❤❤❤
I am a 71 yo gent that loves to cook and recently got back into making bread, loaves and buns. This recipe is too much for my solo self (my wife is sadly suffering from late stage dementia and is in memory care). I am baking today for the grandchildren's arrival for spring break. They do love some bread and my first bake last week, turned out superbly well. Thank you, and 1/2 of everything came out well.
The first step of proofing yeast is taking a chance with your flour. I proof my yeast in warm water and honey or sugar first for 5 minutes or until it bubbles. Then you know your yeast is good and you wouldn’t waste the 3 cups of flour and salt.
Looking forward to your gluten-free options. Thank you so much for adding this channel. I love both!😊
Same!
Jess we need gluten Free
So love that you show how cooking really goes. It's not always picture perfect, but the love we put into it is. But showing real cooking and being real is just so beautiful. Thank you, Jess!💛
The only reason I make bread is to have it while hot. I cut the end and turn it upright so it won’t lose steam.
Do you know of a “kitchen gadget “ that helps slice bread evenly? I can’t cut straight 🤣
Always wonderful to have fresh home made bread of any kind , I will do this on Saturday as I have just made a fresh loaf this afternoon ... I really enjoy tuning in to the Farmer's Table , always lots of fun to see other takes on a recipe... I enjoy regular bread , my hubby loves sour dough and any other crisp crust country bread. The heavenly smell of baking bread in the air is like no other..Have a great day Jess..
Jess, a couple of questions...
1.What are the size of your bread pans?
2. You have mentioned a friend who sells pampered chef, maybe you could share a link to her store?
Finally, thank you for all that you share from you and your beautiful family's life. You all bring joy into my life! ❤
Check out Jessica's R&R vlog today, 12/11/23. She has her friends pampered chef account link there. 😊
@@revonda5204 I just watched it a bit ago! Thank you! 😊
After burning out my hand mixer over the holidays, I convinced myself that I deserved a heavy duty stand mixer. Thank you, Jess, for this video because you made it look doable in an encouraging way. And as you said, practice, practice. My first try at this bread was a great success! Absolutely delicious! I felt it was beginner's luck. Yesterday, I made another batch. Again, PERFECT! Thank you again for presenting in an easy and motivating way. Now I've bought a 20 lb bag of flour cuz I'm gonna go wild!
When my husbands store bought bread got forgotten for a long term but it wasn’t moldy, when found, I started making my own. I’ve come up with a popular tasty sandwich bread that is popular at my church and my picky husband happy. I use dried buttermilk, yeast and a cup of sourdough. It’s amazing.
I love how you emphasized not packing the flour, but to keep it light and loose. When I learned to cook as a kid, my mom always had me sift the flour. That may date me a bit. Most I see on You Tube just scoop out the flour, and it seems that would condense it too much. I've made this recipe once and loved it so much I'm making it as a gift for our friends.
When it does get a little stale, it makes great French toast.
I will certainly be trying this recipe, but I also have found one I'd like to share with you because it's that good! I struggled for a long time trying every bread recipe. I could get my hands on, and as you said, some were great successes, and others were great failures. But I was determined to find one that would make a great sandwich bread that wouldn't fall apart for my kids' school lunches. I started learning about japanese bread's end started watching and painstakingly translating authentic Japanese recipes and converting measurements. I found one called Shokupan sandwich bread, and I have never needed another recipe since. It's the most simple recipe ever and makes 2 loaves every time.
5 C Bread flour
2.5 tsp. Salt
2.25 tsp. Inst yeast
3 tbsp sugar
1 C warm water
1 C warm milk (105°-115°)
Combine the dry, slowly pour in the wet while mixer is going. When dough pulls away from sides, add 3 Tbsp soft butter 1 Tbsp at a time. Dough will be soft, supple and you can handle it easily with no sticking.
Lightly oil bowl, replace dough ball cover and rise 45 min. Punch dough, reform ball, cover and rise 30 min. Divide dough in 2 equal pieces. Flatten each, rolling them into logs almost like cinnamon rolls. Place in silicone or oiled loaf pans, cover and rise 1 last time for 45 min. Bake at 335° for 30 min. Brush bytter on top when they come out of the oven, wait 5 min then transfer to wire rack to cool before baghing and storing. These loaves freeze beautifully. My whole family beg me to make this bread ALL the time. My mom, who lives 3 towns away, has me make bulk batches to send to town for her. She uses them to gift people on the holidays 😂 It really is that good. I will be giving your recipe a try because there's nothing wrong with having more than 1 good bread recipe!
crystalsea216 .... tfs ! I'm going to try your recipe as well ~ HAGW : )
My mom baked bread for our whole lives. We could smell bread baking like a bakery a block away when we were kids. The kitchen table was full of bread loaves, buns (hamburger and hot dog) and cinnamon rolls. Our sandwiches at school were the size of bricks. Definitely shareable. Thanks for the memories. ❤️❤️
I use Ruthann Zimmerman's basic white sandwich bread recipe and it comes out with a very soft crust. It's a really good recipe. I have tried a basic recipe from the Better Homes and Gardens cookbook, but the crust is very hard and it crumbles when you cut it. So I am glad that I found a different recipe. The best part about homemade bread is the fact that I can completely control the ingredients in the bread. We can avoid allergens that way. While my kids can have wheat, they can't have soya and dairy. So I use smart balance dairy/soya free butter instead of regular butter. Of course we don't use preservatives. I made a double batch of bread on Saturday for my family of 10 and we are down to half of our last of four loaves. It's only Wednesday. Yesterday I made another double batch and put it all in freezer bags and put it in our deep freezer. It will stay there until we are ready to thaw one out and use it. The crust is so soft on Ruthann's recipe that it's like cutting through soft butter. My method of getting bread to rise is to take the bottom rack out of the oven. Put a cookie sheet on the floor of the oven. Boil a kettle of water and fill the cookie sheet with the boiling water. Stick the bowl in the oven on the rack and shut the oven door. Let it sit for about an hour. The humidity and the warmth of the hot water causes the bread to rise nicely. It works like a charm. I picked up that trick from a British baker.
Hi Jess! I watch as much as I can. Both channels. I just made this bread day before yesterday and I had gotten the recipe off of Southern Mud Pottery on the Homesteads channel. It is a delicious bread and we just finished the last pieces of both loaves tonight with spaghetti (we made cheesy garlic bread with it). It does start to go stale fast but we just used it for garlic bread and problem was solved. My kiddos enjoyed it for sandwiches and grilled cheeses and I gave some to my sister. It makes beautiful bread. I am thinking I’m gonna start making it twice a week and just slice it and freeze it for as needed use. It’s definitely something you’d want to buy the ingredients in bulk though because a bag of bread flour or AP flour can be pricey here where I’m at. I figure it costed me a little over 1.00 a loaf to make two loaves but I had bought the white lily unbleached bread flour for my first attempt. I’m proud I did it because we loved it. And none was wasted is the amazing thing usually a store bought loaf will mold before we use it all. 😅. Anyway good video and I look forward to some sourdough ones on here! God bless y’all! 🙏🏼❤️Leslie McDonald down in Florence Alabama
Thanks so much for this recipe!!! It turned out perfectly. I’ve never made a loaf so sliceable! Just made it over here in NZ and now we’re all spoiling our appetites on it while dinner cooks 😋
This is definitely going to be a regular in our household
Watching this while "failing" my 2nd attempt ever to make bread. Thank you for the words of encouragement. I can't wait to try again
Hey Jess, I’ve been watching roots and refuge for a few years now and you have been so meaningful to me. When I first found you I was living in town after growing up in the country and it felt like you could see my aching soul for the homesteading life style. Last year we were able to move to our 50 acre homestead and are living out our dreams and I’ve been watching you all the way.
I don’t usually comment, but this bread recipe is amazing! I made it twice just as you posted it and then I made it with freshly milled whole wheat and it still turned out great, soft, and sliceable. A couple of days ago I decided to try it with half a cup of sourdough starter instead of the yeast and reduced the water by a quarter cup. The rises took a few hours but the bread still turned out perfectly and I just wanted to comment and let you know and anyone else that was curious about using sourdough. Thank you so much for this recipe and all you do to encourage us!
Thanks for this recipe Jess! I love fresh baked bread while still warm...with lots of butter. The smells, both while putting it together and while cooking it are awesome. Looking forward to your "bread machine recipe."
Love this! Baking is my everything. 😂 I suggest as well, a Pullman pan . The bread comes out square and soft and perfect for sandwich bread. Thanks for all you do Jess! You are a gem!
I love my Pullman pans!
Looks perfect! This is just how I like my homemade bread! I'll share my recipe which doesn't require a mixer or much effort, just a bit more time:
3 cups bread flour, 1-1/2 cups water, 2 tsp salt, 1 tsp yeast, 1 tbsp sugar/honey. I mix everything loosely together with a spatula, put a little olive oil on top, cover and let it sit for 1 hour. Then I knead it very lightly for about 30 seconds to make sure all the flour is hydrated and there are no hard spots, cover and let sit for another 2 hours. Then shape the dough, and put it in a parchment lined pan (for easy removal later), put another very light coating of oil on top and let it rise 30 minutes. Bake at 425 degrees for 25 minutes. Depending on the brand of flour you use, you may want to slide some foil on top at the 15 minute mark if the loaf is turning brown. It turns out with the same texture, and the oil gives the crust a lovely crispy slightly fried texture, a bit like a pan pizza. It stays moist for 3 or so days, after which I usually turn the last few slices into yummy french toast.
Yes!! Tired of buying my husband sandwich bread that's terrible for him. Can't wait to try this! Thank you Jess!! ❤
Same!
Just curious if you have tried making a Tangzhong when you make your sandwich bread? I found it makes a crumb texture that is much closer to the sandwich bread you buy at the store, and it also stays fresh longer. 😊
That makes it stay fresh longer too.
The bread in our small village bakery is $11.00/ loaf! This is B.C. Canada
My beautiful daughter-in-law put this bread in the oven when I arrived to their house today. I couldn't believe she was able to slice it warm, keeping the most perfect crumb. This bread is perfection. Thank you :)
Thank you for sharing this! Stand that cut loaf on its cut end to trap the steam and let it finish cooling. Usually works for me.
Jess, I’m consistently happy to watch your “The Farmer’s Table” videos! As you explain about your health journey, I, too, have some physical healing to do. I believe the eating plan best for me is clean protein and a few vegetables and berries. I am not good with gluten and would love to have some of your recipes that you use(d) to heal your body. I’d love it if you could please share a few! God bless!
Just keep to fatty meats (so, little poultry) and little starchy veg or fruits
You can go a long way with that!
@@YeshuaKingMessiah Thanks! I appreciate the validation and feedback from a fellow listener! God bless!
🎉🎉🎉 Made this bread yesterday, 12/2/23. It was wonderful. I'm not a bread maker, but I have wanted to be for ages! I was so surprised how well it turned out. I'm thrilled with the results. My favorite bread that I purchased from a bakery was an oatmeal wheat bread. So, now I want to try some changes to this recipe after I try this one a few more times. Have you made variations on this? If so, I'd love for you to share those, too. Thanks a million for letting me feel like a successful bread baker for the first time! 🤗
I started a sourdough starter on 8/13/23 and haven’t bought bread since. I make English Muffins, sourdough boules and sandwich bread. I give away more than we eat and my friends just love it. BTW, I put my starter and my dough in the microwave and crack the door. The light warms it to 85 degrees and it works great!
I love raising my dough in the oven with the oven light on. It’s just enough warmth :). Can’t wait to try this recipe!
Hint: If you add tangzhong (a few tbs of milk & flour heated to a paste) to the recipe, it will make a softer, fluffier bread...but more importantly, it will also make the bread store longer without going bad. But overall, that recipe looks like it makes a very nice sandwich bread!
do you have a video?
A tip: I make sure my water is 110-114 degrees to wake up the yeast.
A thousand thank yous. I have been trying to bake my own bread for 3 years now. It has been quite the challenge. I struggle to get it to rise and usually I'm the only one who eats it. But, this bread was so good my husband said, "I'm taking this with me to work for lunch tomorrow," referring to an entire loaf. My daughter literally picked the bacon off of her bacon and grilled cheese sandwich so she could better taste the bread. Who puts aside bacon to eat bread?
Hahaha I think putting bacon aside is the ultimate gold star award for anything!
Love this already! Always wanted a sandwich bread recipe. Thanking you in advanced!
Hi Jess, I made my first sourdough starter ever! I made sourdough English muffins and I can't go back to store bought ones! Do you have a sourdough book you recommend that has bread and sweet bread recipes? Or can you do some sourdough recipes for bread and sweet breads? Thanks for sharing and creating this channel.
I just wanted to let you know that I just made this bread at 8500ft on a cold snowy Colorado mountain day and it came out perfect without changing the recipe for high altitude! Thank YOU!! ❤️🙏
Best tip my mom ever gave me was to always keep wax paper on hand for working your dough on. We always hand knead and the wax paper is great to put down for easy clean up and the dough doesn’t stick as bad.
Yum Yum! I have my own make shift sour dough sandwich bread in the oven rising.....good tip on just letting it rise above the pan....I never really had a rule of thumb on that, but if you leave it too long it literally could ooze over the sides onto the oven racks and the bottom of the oven.....don't ask me how I know :)
Omg yes just what I was waiting for Jess I have been cooking along with you I will be making sandwich bread tomorrow 😊 and the cranberry sauce was a hit thank you
I made your sandwich bread this AM 12-7-23, It was easy and my husband loved it. This will be my "go to" for his bread from now on. Thanks again, Jess
I just made this bread. It is so good and so easy. I made it by hand. No need for any special equipment. I also used metal pans.I like the slightly crusty result. This is my new go to recipe. Thanks Jess!
Have you tried making this with gluten free flour? Or do you have a favorite gluten free version?
Jess you are the best! Why dosen't every video have a million views?
I DID THE MATH, YALL….with unbleached all purpose flour, canola oil and the jar of yeast….77c for the two loaves (prices from Walmart, Muncie, IN) haha😅 who’s the real baking geek now, y’all?! lol 😆
Thank you from the bottom of my bread loving heart.Im 64, and I've tried so many bread recipes that failed. I'm trying this tomorrow.
I just started baking bread a few months ago at the age of 66! You can do it! We no longer buy bread from the store. Now I want to try sour dough.
I can't believe you posted this 8 days ago and this is my 3rd time making this recipe ! My husbands thinks i'm crazy, the video has basically stayed on repeat . It is fantastic!
Hey Jess, any chance you can show a gluten free bread recipe? Its so hard to find GF bread thats cost effective and also it all kinda falls apart. So idk if uve figured that out but id love to learn lol
Till Jess shows us how she does it, I can give you this recommendation: Henk's Flax Bread, from The Gluten-Free Family Cookbook by Donna Washburn and Heather Butt. It's the best GF bread I've found since my celiac diagnosis 13 years ago. When I discovered it, my teenage son who could still eat gluten pronounced it "better than real bread" - rare praise indeed, coming from him.
@@Romans828girl i will totally look into that for my hubby!! He has celiac was diagnosed last year. thank u!! xoxo
I was just talking to my son this morning about needing to get back to baking bread. Due to illness I've not baked in 10 years. He's so sweet and said, "You still got it Mom, it's like riding bike." LOL Bless Him. Anyhoo, I went to youtube and here you were baking bread. :) It made my morning to chat with my Son about it and then to watch your video.
Love the new channel!!! I look forward to your videos, here and on Roots and Refuge Farm.
Very good bread. I’m an amateur at making bread but I didn’t really have any problems . This recipe makes a lot. Great taste. Next time , I’ll use three of my pans because they must be smaller. My very first loaf was huge. But who’s complaining?
Not me tearing up at “hey there darlin” cause I needed a homesteading big sister so bad
I would love to see your recipes for gluten free bread and other GF foods. I have been GF for 6 years and have been pretty successful in adapting my traditional recipes. My one persistent failure is GF sandwich bread. I would love to see your recipe.
I would love to see them too! My husband is celiac and i’ve tried a few GF bread recipes with only failure 😂
@@awiselittlehomestead777 my gastro-enterologist did some blood work and said I have the celiac gene. Apparently it was dormant the early part of my life and decided to wake up. The Dr gave me a copy of the diet and said he wanted me to go on it. I waited almost 3 months to start, I was in deep denial. By then I was so sick and in such pain I said I would try anything. Once I did, it helped so much that I have no desire to take chances with things that have gluten.
I appreciate your advice. I know that gluten sensitivity and celiac can do different things to different people. In my case, I don't take chances because the consequences are just misery. 😔
I got my celiac diagnosis 13 years ago, and so far, the best bread recipe I have found is Henk's Flax Bread. I found it in The Best Gluten-Free Family Cookbook, by Donna Washburn & Heather Butt. My teenager who doesn't have to eat gluten free likes it better than store-bought. Which is really saying something for him.
To rise bread, I like to run the tap water as hot as i can get it to soak the bowl im going to rise my bread in. Once the bowl has soaked for a couple minutes and its nice and warm, i dry out the bowl, oil it, put my bread in it, and cover with a towel. My house is usually pretty cool so i then put the bowl in the microwave to hold in the warmth until the rise is complete.
I have been making bread for years, I also have my grandma’s starter that is from her mom’s mom, it’s over 100 yrs old . Love bread . Will be making this .
Just made this last night, and this evening I had fried fish sandwich and the bread did not crumble, absolutely best bread recipe I have made. Thank you so much
Great to hear!
Really enjoy your content. Thanks for sharing. I’m a city guy but me and my girl hope to raise our son on a little land sooner than later. Kinda some reverse rolls but she makes the money and in NyS child care is a lot of trust and even more money so I’m the home dadwife lol. I been on a kick of wanting to learn baking and start making as much as we can at home. It’s been a. Minor investment and things like butter and stuff adds up especially when one is new and not every bake is a success lol. I find videos like your with a little more detail and passion in the craft and teaching has helped me learn and fix errors I’ve been making. I know a million pages out here like this but CZcams brought be here and it’s worth thanking the teacher
Today I tried the recepy, and I kneaded the bread with my hands. It turned out amazing! First time I make bread, thanks so much for the easy instructions.
I made this bread today. The loaves came out perfectly!
My 18 year old son came in from work and ate half of a loaf in one sitting. (He said it is delicious.)
I broke the rules and cut into one warm-it was SO good. Beautiful crumb.
I will be lining my glass pans with parchment paper. It did stick a little. (I recently broke my PC stone loaf pan. Now I know what I need for my Bday!
This is now my go-to bread recipe. Thank you so much for sharing!
❤
Hi Jess! I wanted to come back and tell you that since you made this video, we've almost exclusively switched to homemade bread!
Using a mixer helps a lot 😅
But I also love that the recipe uses volumes instead of weights, and emphasised cues (like the dough pulling away from the sides.)
We live in Quebec, Canada. Cold winters and heating means it gets quite dry, so I find 5 1/2 & 6 cups of flowers does the trick right now!
At this time, a basic load of bread is around $3.00. The quality and price difference of making our own is significant!
We go ahead and put our bowl in the car for it to rise because typically it’s warmer having had the sun on it. 😅 Just to be clear we also cover the bowl with a towel too!!
Love your comment that "the best pan is what you have".
A trick I learned to make bread rise is to boil a small pot of water and place it at the bottom of your oven while dough is sitting in there to rise
During the cooler months I put the first rise bowl with dough on a seed starting mat. It raised the temp by about 10 degrees F. Second rise in the pan it goes back on the seed heat pad
Q: Jess, my great grandmother use to use a few drops of plain Vinger, per every two cups of flour in her homemade bread, she told me that it helps to keep it from molding on her and something about the rise and ph balance. Wish I had taken better notes from her, as she was an amazing baker, but with 12 children, she had to and with 63 grandchildren too!~ So what do you think the reason why she would have done this, if you have an idea, I would love to hear what you may think.
Thanks Jess for starting this farm to table channel . I’m so stoked to try this recipe. With everything getting so expensive these days even though it takes more time it is worth it financially and definitely health wise! I appreciate you sharing your knowledge 💕
You weren't kidding about the best bread EVER.....and I have tried all kinds of bread recipes....my family absolutely loves this bread.
I'm here for the exact reasons you listed. Every single loaf at the store has bioengineered ingredients. Organic loafs are $7.99 where I shop. I can't wait to try this recipe.