Will certainly try your recipe. Jamaica.

Great recipe. I will try to make it. Thank you. From Scotland

Felicitaciones x este tu receta. Muy. Exquisita ❤❤❤

Y se puede saber quuen sera ese tal chef como lo dices "famoso"

Gracias por tan buena receta, saludos desde Chile

❤❤wow complimenti 😋 spettacolo puro mmmm 😋 saluti a tutti voi dall Italia 🇮🇹 ❤❤

Saludos desde Chile, abrazos

Alabama, USA

GRACIAS...CUÍDENSE 👋❤Desde Euskadi

@GriceldaForte-mc5sp

Ай бұрын

Me gustaría saber paso por paso se hace la masa asi

@GriceldaForte-mc5sp

Ай бұрын

De Panamá provincia de Colón

Pennsylvania USA

Looking forward to Baking this in Fuquay-Varina, North Carolina, USA!

Thanks for sharing my sister and tasty food

Σας ακολουθώ από την Ελλάδα

👍👏👏😋 fantásticas recetas como siempre buenísimas 🙏💙🧡💜☘️💚💓😚😉😘💝🤗🤩☺️🌟✨🥰💛💕😄💖

Bellissima ricetta! Prendo il necessario e la faccio subito, non ho l' aneto. Adesso faccio il pane,mi è piaciuta molto l' idea di cuocere in padella. Scappo ...grazie mille 🥰😋😋🙏🌹

De Venezuela

👍👍👍

Romania!

“Wheat flour” is too vague. Is it bread flour, all purpose flour, or whole wheat flour? They all come from wheat.

@fedupwelsh7211

Ай бұрын

Also plain flour. And that’s before we start on the flours used for baking. But seriously, I suppose it would be white wheat bread flour for this recipe what with the addition of yeast. And the instruction to prove the bread.

@dmwieg

Ай бұрын

@@fedupwelsh7211 So, . . ."Bread Flour", which has a higher protein content than "All-Purpose Flour", and a lower concentration than "Strong Flour".

@karindickinson7993

Ай бұрын

Let me say something. I am an experienced bread baker over 40 plus years. When I started long years ago, we used plain wheat flour ( we are not talking of RYE, DINKEL, WHOLEMEAL FLOUR, BARLEY etc. ) My bread always turned out nicely. Honestly I look into my larder and use the wheat flour which is available in my storage.

@fedupwelsh7211

Ай бұрын

@@dmwiegwell I’m writing from the U.K. and here bread flour and strong flour are both pretty much the same thing. A protein content of 12% or more. Ideal for bread making. I’m afraid I don’t know the protein content of all- purpose flour because it’s generally not available here. When we make pastry here we usually use plain flour which has a protein content of 10% or so. Hope that helps.

I suspect some of this disconnect between us is the difference in packaging and processing breads in the USA and Europe. Not your fault. Here in the USA, we have all kinds of specialty flours - Duram, Spelt, Rye, Pumpernickle, etc. But when it comes to WHEAT Flours, they are processed and packaged as (1) Bread Flour; (2) All Purpose Flour; (3) Cake Flour; (4) Pastry Flour; (5) Strong Flour; and (6) Strong Flour. Each is different, and has different protein levels (which is important in evaluating how much hydration is appropriate).

👍👏👌🇸🇪🇦🇱

Your written recipe, as it is (very disjointed), lists sugar twice. I think one is supposed to be salt?

@stekey28

Ай бұрын

According to the video and its subtitles, I guess it means both one tablespoon and one teaspoon sugar (but I am not sure haha). 😂 One teaspoon salt looks a little bit too much(?).

@johannafriedt6362

Ай бұрын

I looked at the container used for sugar & it would appear 1 tbsp & 1 tsp sugar was out of same container. I noticed no salt in that recipe.

На любом языке есть перевод субтитров кроме русского, не уже ли так трудно на русский перевести

Само захар ли се слага? Сол не видях.

@rositaschlederer1738

29 күн бұрын

Der Teelöffel ist Salz. Schreibfehler