Quarantine Bread - A Complete Step by Step Guide To Making Homemade Bread - The Hillbilly Kitchen

howdy folks and welcome to the hillbilly kitchen today we're going to be making homemade bread [Music] I've been want to do this video for y'all for a very long time but it's taken a considerable amount of thought to put this video together enough so that I can get all of the kind of tips and tricks and techniques in so that you can make a really good loaf of bread at home yourself I'm doing it down obviously because we're in the midst of massive shortages and lock downs and stuff and a lot of people just simply cannot find bread so the basic bread basically what you need is flour yeast salt and water that's all you need for basic homemade bread and there are some substitutions you can do I know a lot of people have not been able to find yeast and you can actually use warm beer and make your bread rise of that because it has heat in it but that's another recipe kind of entirely there was quite a few substitutions you have to do in that there are a lot of things that you can add in bread that will change it and make it better change the texture change the flavor there are also a lot of things that you can do to it that will change it so I'm going to cover as many of those as possible and I want to start this by letting you know that bread recipes and bread making it's not exact you've heard the term artisan bread well that's because making bread is kind of an art form you have to learn how it feels how it smells how it tastes what it looks like and as you make a few loaves you'll develop a recipe that you really like you'll get the technique down to get the result that you want in the end so if the first loaf of bread you make doesn't come out perfect you know don't think that you're never going to be able to do it because it really does take a little bit of time to develop a feel for it it's like anything else that you learn to do like cross stitch for example somebody will teach you the steel but eventually you have to figure out exactly how time to pull the thread in order to make the finished product look right if you over pull it obviously it pulls the fabric and it doesn't look right if you don't pull it tight enough well your whole thing is just kind of a mess and it doesn't look right all right now we're going to get started making our bread you want a little bit of sugar or some kind of sweetener in it to feed your yeast not necessarily an absolute but it sure enough is going to help and I've got less than a teaspoon of sugar I'm going to add that into my water and I know a lot of recipes say get out of the monitor and check the temperature your water and everything you can I use this it should be very warm but not marnya and as long as it's very warm but doesn't burn you your yeast will dissolve and it will rise and it will work like it should if it's too hot it'll kill your knees because your yeast is alive and I know there's a lot of recipes that don't dissolve the yeast in the water before they add it to the flour I always dissolve it and especially now with shortages it's a good idea because you don't want to waste three cups of flour or more and all the other ingredients that you put in your bread and you just kind of want to stir that enough to dissolve it a little bit you don't have to go crazy with it and what's gonna happen after this sits here about five minutes is it's gonna get really really foamy if it doesn't get foamy your yeast is dead and your bread won't rise okay a lot of people are concerned about salt you really really need some salt in your bread if you don't have any salt in your bread it will rise too much it will just continue to rise and rise and rise both have the right texture to it but you definitely don't want to put too much salt because if you put too much salt it won't rise at all it adds a lot of flavor and it like I said it helps stop the rising at a certain point I mean basically a teaspoon per loaf or a little bit less is good you don't want to go lower than 3/4 of a teaspoon and you don't want to no more than two teaspoons so I'm gonna go ahead and dump in 3 cups of my flour or about three cups and you want to measure out your flour way inter measured whatever the recipe calls for I'm using three and a half cups of flour because the biggest problem with bread is that you put too much flour in it and it gets too dense so go ahead and pack your salt to your flour and give it a little whisk you can do this with a fork if you want but you want to mix it up a little bit and I think you don't want to leave out that salt if you leave it out it will really it won't have any flavor and it'll over rise and then it can fall and that's just not good okay so that's the basic ingredients I want to add a little bit to mine because I want it to have a little bit different texture than just the basic bread you want a cup of liquid now I'm doing half water and half milk milk knows a few things in your bread it will make it more moist it will make it a tiny bit sweeter because the yeast doesn't eat up the lactose in the milk now you can use all water and you can add some powdered milk just use a cup of water and add about 1/2 a cup of powdered milk to it that's fine or 1/4 a cup of powdered milk adjust that that's one of those things you can adjust to get the texture that you want something else that I really like is a little bit of potato starch in mine and I've been using just plain instant potato flakes you want to make sure it's hundred percent potato flakes if you have that and if you're doing the plain instant potato flakes about a half a cup in this recipe but I got some tater flour which is 100% potato again it's finely ground if you're using the potato flour you only want to use about a quarter of a cup so I'm gonna go ahead and add that to my flour mixture now what that's gonna do is it's gonna make it softer and more moist and it does add a little flavor to it it's not gonna make it taste like a mashed potato a baked potato but I really like the flavor that it puts in bread and most of us have had potato bread or potato rolls or something like that so you know kind of what the potato does to it it's like I said it's not gonna overpower it but it does make it a little more moist and I like that something else you can add in your bread is an egg now an egg will make it softer and it will make it lighter and it will make it rise a little bit more you know in cakes and pies and stuff like that the egg makes them rise more and egg also has gluten in it which will help your bread stick together make it more moist and it really gives it a lighter texture per loaf about one egg I mean you might make it decide you want to add two eggs but that's up to you so I'm gonna go ahead and add my egg to my milk because that's a wet ingredient I'm just kind of combining my wet ingredients [Music] and you can see here my yeast is now this much liquid and this much foam it's literally almost half foam and half liquid so this is definitely good East and you'll see that same thing you just stir it up and let it sit there for a minute it really doesn't take long at all now the other thing I'm gonna add to mine is I want it a little bit sweeter not super sweet and you have to be careful sweetening it if you add a little it will help it rise because it will feed your yeast and make it grow if you add too much so it will actually make it fall and it will make it very dense and heavy and it just won't be good at all about the most you want to add is a tablespoon per cup of flour whether you're using sugar or honey now I think honey not only makes it sweeter but it also adds flavour to it so I'm going to add about two tablespoons of honey which is plenty and a loaf of bread it will give it that sweet flavor and it honey also kind of helps improve the shelf-life of it it makes it a little more stable after its baked and it'll last a little bit longer so I'm just going to add about two tablespoons of honey now I'm gonna bust up my egg and kind of mix my honey and with my milk you do want anything liquid that you add to this one warm so my water was warm I wanted my milk up just a little bit you wanted it at about that same temperature if you can touch it and it feels really warm but it doesn't burn you that's the right temperature the other thing you can add into your bread is a little bit of fat now fat does a lot of things in food it definitely makes it more moist and it makes it less crumbly if you don't put any fat at all on your bread it's gonna be pretty dry and it's gonna crumble I mean like crumble really bad but again if you get too much fat it's gonna be way too dense and it's not gonna be good about two tablespoons I'm gonna do about the same amount of fat as I did honey so the fat and the sweetness I think about equal makes it good you can add a little more you don't want to go too much really any more than about two tablespoons is gonna make it it's it's not gonna be good again you're gonna get into that dense not just moist you can use any kind of oil in this but butter and olive oil add more flavor and you're gonna need a little bit more oil or butter or some kind of fat to kind of wipe on the outside of your dough once you get it needed I'm just gonna kind of add this into my milk and stuff it's already soft it's at room temperature and it probably isn't gonna dissolve all the way in here I'll have to mix it in the bread but that's okay all right now my yeast is about to rise out of the top of my cup here so I'm going to go ahead and combine this yeast with my three cups of flour and my salt and I'm gonna kind of just mix it together a little bit there's a lot of recipes that have you adding this in just a little bit of flour and then letting it sit and you can certainly do that you can mix your yeast with about a cup of flour and you can just let it sit for a couple of hours before you start making your bread that's called a sponge and that gives your yeast time to really work if you've got time to do that that's good it will make the bread more flavorful the longer you let your yeast to work the more flavor of your brand we'll have now I'm going to dump the rest of my wet ingredients in here and like I said you can let that you sit there for an hour to even just like that just the yeast and the flour if you have a stand mixer you can mix this in your stand mixer and it's much easier than hand kneading it takes less time once the ingredients are combined you want to put your dough hook on and you will run it in your stand mixer five to eight minutes now if you're kneading it by hand and you don't have a stand mixer you're gonna need it for about 15 minutes possibly even longer to get it the correct consistency okay once you've got the ingredients kind of combined now you're gonna sort of start kneading it now I don't want to dump it out of my bowl just yet mainly just because of the mess I'm just gonna use my spatula and kind of go around and scrape my bowl because I do wanna put my bread back in this bowl to rise so I don't want it in a mess and I'm gonna use it and use a hand to kind of finish combined in these angry and get them all stuck together if you've got kind of a bigger flat bowl like this it helps but you don't necessarily have to have one my dad used to use a potato masher when he made bread when I was a kid to do this part of the mixin if you happen to have some of these little vinyl cutting board things they are great for rolling your dough out on now if you're doing like two or three loaves of bread you're gonna have to have something bigger than this obviously but I find this makes cleaning up much easier than scraping the countertop if you fold this out on the countertop you're gonna have to have a dough scraper to clean it off are you gonna be scrubbing for a while so I just want a little flour on this not much because like I said the tendency is to work in far more flour than you need especially if you're doing it by hand now if you were mixing this in a stand mixer and you had the dough hook going it would just start pulling away from the sides of the bowl and it would form a nice ball and the more it mixed the less sticky it would get when you're doing it by hand it's a little bit different and it tends to stay sticky a little longer but resist the urge to add more flour and like I said it's hard to do an exact bread recipe because a lot of things affect flour humidity temperature and the easte they're going to be affected by all sorts of weather conditions even barometric pressure affects it so it's gonna change a little bit every time you make it unless you have ideal and exact weather conditions from one time to the next and that's not too likely to happen you can see it's not too sticky I'm probably not going to add any more flour at all even though once I start kneading it it's gonna get a little bit stickier but then it will get unsticky as I continue to knead it basically to mend it you just turn it and fold it and push it and you kind of use the heel of your hand to do it because what you're doing is you're breaking up the gluten in the flour and causing it to form strands and that's what holds our bread together that's part of why gluten-free bread is so hard to make because it doesn't have those gluten strands and gluten-free bread usually has quite a few eggs in it different kind of gluten not wheat gluten but it does have gluten in it you just do it in the form of the eggs the egg yolks have a lot of fat in them too so if you're adding an egg like I did you definitely want to be careful with the fat you don't want to add too much fat when the egg yolk or it will keep your bread from rising now if you're kneading this by hand you're gonna do this for about 15 minutes so pace yourself and like I said this is a maybe it's a hobby you'll want to take it some times are pretty stressful this can definitely relieve some stress okay I'm gonna add a little more flour to mine oh now I've been needing it for maybe five minutes but you can see it's really sticking to my hand and to my little vinyl mat here I'm working on you don't want to stick this much because what it's doing is it's tearing all those gluten bonds that you're trying to build by kneading it so just add a little more flour don't get carried away just a few tablespoons at a time I said you don't want it sticking this much because you don't want to tear your gluten bonds but you don't want to add too much and I never go over three and a half cups in this recipe because that would give you that dense not good stuff that's why I measure it out so it's going to be anywhere between three and three and a half cups of flour that you'll use in there okay after I added my two ounces of flour my dough was really dry and nice and easy to work with for quite a while I needed it more and now once again it's sticking to my little vinyl mat and it's starting to tear so I'm going to add just a tiny bit more flour it is raining today so it's pretty humid and I might actually have to use all of this but I really like said I don't want to and maybe just another tablespoon there now if your dough gets sticky like this when you're kneading it you might have to stop and clean your surface if you don't have a dough scraper if you don't have a nose scraper they actually sell these at the Dollar Tree and they are the exact same thing that they sell in professional kitchen supply places for a whole lot of money it's just a flat blade with a curved handle and they what it does is it cleans up the dough off the work area and that way it doesn't stick where it was speaking for if you don't do that once you need it a little bit and need that flower in there any dough that's left on the area of where you're working whether it's your counter or a bottle mat wax paper whatever it will stick back to that and you can do this on wax paper but after you need it for a while to wax paper kind of get some worn out so you might not be able to completely knead it all on one piece of wax paper the big danger when your hand even is that you get too much flour you're not really gonna over need it the big danger using a stand mixer is that you over need it you overprocess it this is starting to look pretty good and it started getting really rubbery which is what I want I want it to bounce back and I want it to be hard for me to change the shape of it and it's getting really hard to push that's how I know that my gluten is kind of all sticking together it's bonded good it almost wants to roll back on its own when I need it okay this is a really starting to look good now and I it would probably be fine to stop it right here one of the ways you can tell is it's super smooth has a little bit of spring back to it but and it sticks when you touch it but it doesn't stick to you it's tacky I guess but I had a spot on the back of my hand oops I pulled it off to slow work I had those stuff all over here and every time I need it it pulls a little bit more that off and I was kind of using that as a gauge to tell when it got done because the gluten in the bread is getting really well-formed and it's actually pulling the stuff off of my hand that is not as well informed when it's almost completely clean I've got a little bit way over here but not much and it's also almost completely cleaned everything off of my mat it's soft it's smooth at this point it is very relaxing to knead it I mean it just it feels good and it's not sticking to my hand and that's what you're looking for when it gets to that point where it's easy and you're not struggling with it or fighting it no you about God it needed enough now like I said mean it by hand you're not really in danger of over processing it with your stand mixer if you're using a stand mixer you want to knead it for five to eight minutes with a dough hook and you really don't want to go any longer than that because it will get over processed okay another way you can test it is you can stretch it out and you should be able to stretch it out enough so that you can actually see light through it without it tearing and I can see light through this loop stretched a little too far but I can stretch it out far enough that I can see light through it without it tearing and that's what you want if you can get it thin enough to see through it and it doesn't tear then you've about got it now it's still a little sticky I could keep kneading it a little bit more and you know there's a lot of people who say you know the only way to do it is a quarter turn push with the heel of your hand and you keep working it that way a quarter turn place with a healing hand away from you a quarter turn push but the truth is however you work it by hand to get it to that point where it's stretchy not sticky well it's gonna be sticky but not you know it doesn't you can work with it you've got to get it to that point where you can hold it work with it and get that gluten to start forming strings it does stick your hands more we pick it up put in your hands like this but you could work it entirely like this and I know a lot of people have arthritis I do too and that technique of doing the quarter turn and pushing in and a quarter turn and pushing if that doesn't work for you find a technique that works for you okay once you get your dough needed where it's to that point where it's elasticy where it's soft words smooth you're going to want to let it rise and how long you let it rise is going to vary wildly and how you then it rises then I'm very wildly you do want to rub the outside of your dough with some kind of fat you can use any kind of oil you can use butter just about anything will work and what I'm going to do is I'm gonna use butter because like I said it adds a lot of flavor to it and you can only add so much fat so any fan I add I want it to add flavor to it and you're gonna wipe the whole outside of your bottle of dough really really good and once you get it coated good put it back in your bowls and it's okay that there's a little stuff let's do that mullet don't hurt anything at all and you're gonna let it rise for like I said the time depends I mean it varies wildly and it depends on the humidity on how well you work your bread and activated that gluten and activated your yeast and got everything bonded together and it's going to depend a lot on temperature the cooler it is the slower the bread will rise but the slower it rises the more the yeast works and the more flavor your bread will have and there's a trick that bakeries use they use a steam proofer and what that steam does is it makes the crust really really soft and that's easy to do at home I some of you probably noticed that I had a pot of boiling water on my stove when I started this so all I'm gonna do is sit that pot of water in the bottom of my oven I'm gonna cover if I'm red with a towel and then I'm gonna put my bread in my oven yeah but it's cool it's not turned on but that pot of boiling water is gonna make the oven just a little bit warm which is going to make my yeast really grow and it will make it rise in about an hour but you want it to double in size at least now it's okay if it gets a lot bigger at this stage once we punch it down and turn it into a loaf you don't I mean there's a limit on how much you can let it rise but right now you can put it in the oven and if you got to do something that takes an hour and a half or even two hours that's okay but it's probably going to take at least an hour and you don't have to put it in your oven you can just cover it and sit it on your countertop sit it on top of the refrigerator that's a nice safe place usually keep stuff out of it but you do want to put a towel over it or you can cover it loose with plastic wrap or something you don't want to cover it tight with plastic wrap and you don't want to put it in an airtight bowl because your yeast is alive and it needs air to to grow and activate and do its thing so don't cover it airtight just put a towel over it or some loose plastic wrap some wax paper anything like that but do cover it you know what anything getting in it while it's sitting there or anything you know just just a protective cover it that will also keep it from drying out you can cover it with a wet towel if you want that will add a little bit of moisture in it kind of the same way the steam proofer does so I'm gonna let this rise and then we'll be back in about an hour to show you what it looks like and how to warm it in a loaf our dough has been in the oven for about an hour now covered with a towel with our pot of hot water which gave it a little steam it turned the whole loving steamy and like I said that's just to make the crust a little more tender you can do that or not and it has definitely beveled you saw how big it was when I put it in there and how it is now I'm using the smallest thing this field pot that I have on my stove back here I read a lot of stuff that said heat water or boil water and a cast iron pan and put it in the end heaven sakes that will ruin your cast iron pans and in fact when David was making bread at yesteryear he tried doing water in a cast iron pan in the oven and it destroyed it it took me for forever to get the rest out of that pan and it really never was right again I mean he might have gotten a tree season by now I don't know but it made a mess out of it so don't use your cast iron unless maybe you've got an old pan that one of the cheap ones or something that you don't mind it rusting because it will destroy it it's much better to use a stainless steel pan at this point I'm gonna put a little bit of butter on my hands to grease my hands to handle this because I don't want my hands to stick in my dough you can use like I said again any kind of oil or fat and you don't want to get carried away with it just a little just make my hands nice and crazy this will make my hands by some soft - I've been working outside now obviously I've had my hands all in this dough so it should go without saying that you need to make sure your hands are extra clean when you're making bread and that's not this because you have your hands all in the dough but you don't want to get bacteria off your hands in your bread the yeast will feed off of that I called my dad and asked him if he had any tips that I should pass on to you and he didn't have a whole lot I think I mentioned I know I mentioned it in the book that he bakes bread for several years at a local college and he said this stage here is really important he said that you want to make sure you work it and to squeeze out all the big bubbles because if you have big bubbles left in it at this point and you form it into a loaf when you bake your bread you'll have great big bubbles in your bread and it's awfully hard to make a sandwich on bread that had a big hole in it the biggest tip that the two of us can come up with together was be patient when you're making bread give it time to rise give it time to bake and get done he said that when he was doing bread years ago at home he did a 45 minute method everything was 45 minutes he let it rise 45 minutes which was what we just did then he let it proof in the loaf for 45 minutes and there's a big old level right there but and he baked it for 45 minutes then you let it cool for 45 minutes before he cut it well 45 minutes really has not been enough for my loaves to rise once I form it in a loaf and I proof it it has always taken at least an hour for it to rise up enough to bake it and it could take even longer than that like I said it depends a lot on temperature humidity even better making pressure so just give it time you're gonna have to look at it make sure it has at least doubled and it needs to come up out the top of your pan before you start baking it now you don't have to put this in a pan you can put this just take it just like this and sit it on a cookie sheet you can take this dough and divide it up into smaller pieces and form it into hoagie buns hamburger buns hot dog buns anything like that that you want you can use this dough to make all your bones you don't need a different recipe for those it would just change the baking time and the way you shape it I don't recommend they he lives in a glass pan I tried because I'm always going to get that question when I baked mine in the glass pan it kind of came out soggy and I don't know what the difference is but the glass pan didn't work great so you do want a metal pan and you want to put some oil some butter some grease something in it now fines are just at this point you don't want to overwork it but you want to make sure you get all those bubbles out and then you're just going to kind of shape it into a loaf shape and put it in your pan and you're gonna put it back in the oven and you want to be gentle with it you don't want to really get down and do that real hard knead with the heel of your hand again and I'm gonna put this back in the oven with the water to steam it now you don't have to do that you can just sit leave it sitting right here on your countertop you want to cover it back up again you want to cover it with the towel or you can use some plastic wrap I talked about that before I've put just a little bit of butter on the top of my plastic or on the bottom of my plastic wrap because I'm gonna lay it over this way because I don't want this to stick to my bread and I'm gonna use the plastic wrap instead of the towel because I want to be able to see it without touching it now you don't want to cover this tight I said before that the yeast is alive and it needs oxygen so I'm gonna wrinkle mine up enough so that it has a little gap at both ends I also want my steam to get in there because I'm going to put it back in the oven and let that steam get in so my crust is nice and soft once you get the air bubbles squished out and you shape it into a loaf or you put it on a cookie sheet you know you can make it round if you put it on a cookie sheet you can shape it into different kind of buns put it on a cookie sheet or in a small pan and bake it if you're doing buns if you have pan that will fit the buns you're making so it can only spread out so much that's a good idea because they will tend to spread out and be really flat and really big if you don't have some way to kind of stop them and it's okay if they touch if you're making buns and you know if you get buns that are from the grocery store the hotdog buns are all touching and the hamburger buns are all touching you know leave room from to rise but if you can fit them in a pan so that they can only go so far that kind of helps to shape them better and we're probably gonna do a video where we do some buns we just won't go into as much detail on how to make the bread just mark this bread video because I'm trying to get all the method in this video so I'm just gonna put this back in the oven or leave it sit or whatever you want to do and keep an eye on it now like I said my dad did his 45 minutes he got it in 45 minutes because he was using an old gas oven that had a pilot in it so it was really warm all the time bakeries sometimes they can get it in like 45 minutes because they have a heated proofer it depends on a lot it usually takes at least an hour for my on the rise of the nuts and it could take an hour and a half so the biggest biggest tip I can give you is be patient with this proofing you want it to rise enough if it doesn't your bread will be very dense and will be back when this is reason enough my brains been in the oven proofing for only about 45 minutes after I said 45 minutes wasn't usually enough time for me that's why I said you have to keep an eye on it because the proof and stage is kind of critical and it varies if you're brave rises up too much it will fall and well that's no good if it does rise up too much if something happens and you forget it you can always press the bubbles out and let it rise a third time but if you don't let it rise enough it's not it's going to be really dense so you do want it up above the top of the pan and this has only been in there for about 45 minutes and I've got little beads of moisture all over the bottom side of my saran wrap here because I had the water in the oven and I said you don't have to do that it's entirely up to you now there's a lot of stuff that you can add to the crust you can brush it on before you bake it I'm not gonna do any of that because I did use a little butter you remember when I formed it into the loaf I had butter on my hands and I also had butter on it when I farmed it into the ball and I put it in a bowl and let it rise now you want to pre-heat your oven 350 degrees and I'm gonna bake this for 45 minutes now I put a whole lot of stuff in here that I said cause the crust around the honey causes it to brown the milk causes it to brown the egg causes it to brown so if I leave this in the oven for 45 minutes when I take it out my crust is gonna be the color of this mat that I used to knead it on and that's not going to be good so what I'm gonna do is I have some aluminum foil that I just folded the corners up on and once my crust is set and brown after about three minutes I'm just gonna sit this over my dough and that will stop it from browning but I can continue to bake my bread so if you put extra stuff in it you might want to tenant after about 20 minutes now if you just do the bay SiC the flour the salt the yeast and water you might not need to do that because your crust won't get as brown and whether you're doing the basic recipe or you're adding some stuff in like I did just to kind of enhance the flavor or you want to do a sweet bread or an herb bread this makes some excellent cinnamon raisin bread and we will probably do that video I don't do that a whole lot because when I make cinnamon raisin bread I enjoy half of it while it's warm with butter on it and the other half of it the next morning with toasting but toasting put butter on it and that's not really good for you that much breakfast but anyway another thing that you've probably seen people do especially in bakeries is they cut slits in the top of it well that's not just for decoration what that does is it allows you ready to rise more so it's a little bit lighter after it starts to bake and the crust starts to sit it can continue to rise and expand now you can do it with a sharp knife but I sharpen my knives every single day and they still aren't sharp enough I mean I don't really keep my knife sharp by shoving them every time I use him you can get a fancy tool in kitchen stores that has a razor blade in it that's just are cutting those slips and bread or you can just go to the Dollar Tree and buy you a razor knife but if you buy a razor knife at the Dollar Tree or Walmart or wherever these are not manufactured for use in the kitchen and they usually have a little machine oil on them so cleaning off and I'm just using an alcohol pad to clean this off because I don't want machine oil or anything else that might be on this in my bread and just wiping it with that alcohol pad carefully so you don't get your fingers will clean off anything that's on it and it won't get your bread and that's a much less expensive option than going to a kitchen store and buying a fancy tool and all you wanna do is just about three little slits and you don't need to go down deep you're just trying to cut through the crust because that crust is already kind of made a skin like on top of this now you can leave a pan of water in your oven while you bake your bread if you want to and you know it'll keep the crust moist like I said and you can brush your crust with different things if you want to milk and sugar a little honey and milk just a little honey in water egg you can do an egg wash so it just all kind of things but I'm not gonna do anything like that and I'm not gonna leave the water in while I ate my bread if you do leave the water in make sure the pan is not touching the element and bonding stove while my oven is preheating I want to look at some of the stuff look at all that steam that was on the bottom of my pan that kind of makes the job easier if you have one of these little nylon mats they're just the little nylon cutting boards they're a dollar they does make cleanup a whole lot easier and it makes it easier to knead the bread because it doesn't stick it's bad to this I don't think as it does a countertop a dull blade is really good and if you're gonna be making like buns or you're doing to three loaves at once you can use this to cut the dough and separate it into pieces it works really good and for a dollar you know a bowl big enough to mix it in it's a great help the spatula that I used I really like it and whisk to whisk the flour and the salt stuff together but that's up to you whether or not you want that and you do want right to cool it on if you have one if you don't have a rack to cool it on sit it on the towel and let it cool so let's put this in the oven for about 45 minutes and then like I said after about 20 I'm gonna cover it and then we'll I can show you how to get it out of the pan now there's not like a poop test to test when this is done when it's done if you tap on it it will sound hollow and it's about the best advice I can give you to tell when it's done well our bread is almost ready to come out of the oven and I've got a few more tips for you on how to make it last as long as possible and make sure it comes out as good as possible number one is wash your hands anytime you're going to touch it the number one thing that causes how many bread and mold is bacteria on your hands so from the minute you take it out of the oven any time you're going to slice it or anything like that make sure you wash your hands really good and that will make your bread last days longer and number two is as soon as you take it out of the oven you want to get it out of the pan if you let it sit in the pan it will sweat and get soggy and that will cause it to mold faster number three which is the hardest one is you want to let it sit at least 20 minutes before you slice it it gives it time to rest and really form it'll still be warm in 20 minutes you'll still be able to put butter on it and everything and have a piece of warm bread with melted butter on it but give it that 20 minutes before you start slicing it you want to let it cool completely before you wrap it up and they don't take about 45 minutes maybe even an hour and then you want to wrap it up airtight and if you do that it will last for several days now I'm not as long this commercially made store-bought bread that stuff will sometimes last a month but it'll give you five days on it anyway and good luck keeping homemade bread in your house for five days is that the hardest part of that is waiting that 20 minutes to cut it so let's grab it out of the oven and see what it looks like see I used my foil and it got really really Brown and it rose up really really nice and see how easy it dumps out of the pan now it is hot and you want to get it on that rack because as soon as it touched the table the top of it it started pushing it down so make sure you get it up on the rack and let it start cooling and that rack keeps the bottom of it from sweating if you just sit it down on the table or something like that the bottom is going to sweat if you don't have a rack at least put it on a towel and that will absorb some of that moisture and help keep the bottom of it from getting soggy I hope after this craziness is all over you continue to occasionally at least make some homemade bread and like I said this is a good time to kind of learn a new skill and maybe even take up a new hobby I tried to give you every tip I could possibly think of that would make it last longer slice it as you're gonna eat it because if you do that it will stay fresh longer if you slice it all before you put it away it will dry out in between the slices it'll stay much fresher if you slice it as you need it that's about all I can think of but before we go we got a little bit of channel business to take care of first we have a ton of new subscribers and I want to welcome you all the hillbilly kitchen we are all very happy that you joined us so thanks for subscribing the other thing that we have we give did a couple of t-shirts I had the dark gray t-shirt and then there was the green one that we did the giveaway on teespring the green one went to pure light they sent me an email with that on it I didn't pick that and the gray one went to TN bubba tennessee bubba so t spring will take care of this the green one and to see Bubba if you will leave a comment with your address I will get yours in the mail to you I'm wearing my Easter t-shirt I thought this bright yellow t-shirt just kind of said spring and on the back it says he is reason and I thought the bright color might get some attention if I wore it out maybe if people ask me about the front I could tell them about the back so maybe I'll get to wear it out next Easter I know Easter is gonna be really hard for all of us so maybe in the comments you could leave ideas for how you're going to be celebrating Easter this year since it probably isn't going to be how you normally celebrate it if you've come up with some creative way of doing it maybe let us know a lot of the churches around here I don't know if they're doing it all over the country or not but they're doing they're calling it ports preaching or drive up services where people are driving up in their car and the pastor's standing on the porch and preaching and they have a few people singing and you know that way they're still apart but they're together too and some churches are doing that where they everybody drives up and they stream it live so you can tune in on Facebook or YouTube and you can hear it even if you're partly back so that somebody is that people are doing maybe you've got some other ideas that you can share in the comments kind of help us all get through this and I've got something else I have a couple of boxes here and I was a lot of us I know we're trying to think of ways that we can help somebody else families up with non-perishable food there's nothing fancy in there but when I was doing it I was really thinking about a lot of the people who are older who have already been isolated for almost a month now to try and keep from catching this and I know they have I'll have to be running really low on supplies if there's a couple of you out there who need this food just in the comments you don't need to give me an explanation or anything just say I need it and the first two people who say I need it you can give me your address and I'll ship this out hey I know there's a lot more than two of you out there and I will do as much as I can you know we have a hundred and seventy thousand subscribers and roughly and out of those I know most I think like 70% of you are over the age of 60 or maybe 60% over the age of 60 so I know there's a lot of you that need this I will do as much as I can I have these two ready to go I don't know how much more I will be able to get but I got these last week before things got so bad here and now there are continuing restrictions here so like I said I don't know how much more we look at but if you need these to just say I mean it ain't giving your address and how the Milly's out for the first two people who asked for it and you don't need to I said do anything else this is not really a giveaway this is just something that I felt like I needed to do to help that's all my tips for making homemade bread thank you all so much for joining this in a good Willy kitchen welcome to all of our new people if you haven't already please click like and subscribe before you leave and until next time remember to put God first [Music] [Music]

Channel: The Hillbilly Kitchen - Down Home Country Cooking

Views: 1,203,481

Keywords: 4 ingredient bread, basic bread, soft homemade bread, Amish bread, grandma’s bread, prefect homemade bread, bakery secrets, how to make bread, how to knead bread, bread baking tutorial, easy homemade bread, bread baking instructions, learn to bake bread, old fashioned homemade bread, bakery bread, Yeast bread, sandwich bread, the hillbilly kitchen, bret and becky, struggle food, depression era cooking, hard times food, baking, wheat bread, fresh bread

Id: Biov5bNpL18

Length: 52min 58sec (3178 seconds)

Published: Wed Apr 01 2020