Thank you so much for the recipe...i hv tried ...so soft & fluffy...delicious!! Everyone love it...🥰

@jennifersalvador5078

2 жыл бұрын

What flour you use ?

@Rosel2023

2 жыл бұрын

@@jennifersalvador5078 all purpose flour

@jennifersalvador5078

2 жыл бұрын

@@Rosel2023 how many pecent the protein of the flour?

Looks wonderful, definitely will try this. Thank you.

omg that looks like the softest bread ive seen! definitely gonna try this asap! your recipes never fail me

Superbly addictive to watch, beautiful and creative yummy baking

Very good recipe! I tried and was successful. Thank u

That's a great recipe I would love to try this recipe thanks for shearing

Gorgeous video recipe, well done, big greetings 👍🥰

Looks so yummy can't wait to try your recipe 😋.

That's the most amazing 👏 & beautiful 😍 bread ever ..yum

Looks so yummy.... mouth watering 👌👌

thats looks soooo good...so yummy i love baling bread too...

Thank you so much I love to see your cooking 😍❤️

This is one of the best videos for this recipe. Instructions are clear and the video is detailed without dragging on unnecessarily. I followed another person's recipe and it turned out into a bit of a disaster. I'll try this one next...once I mustered enough courage.

I’m gonna make this tomorrow. Thank you ❤️

This is a great recipe.. Tried it and it's bomb!

I just made this bread and it came out bomb.. thank you.

looks good and fluffy wowo

Nice looking bread 🥖 love it ♥️

Really nice i worked along with the video.. Top notch clarity on video

Great recipe 😋

Yummy i will try thiis recipe thank you

Beautiful bake 👌

I love all your recipes ,so very very easy, yummy and affordable, perfectly bake ,your the best ,more power God Bless 👌👌👌❤❤❤❤

Hi! Your recipes are easy to follow and really fool proof. I enjoy watching your videos. You are doing an awesome job! 😊 I would love to watch more from your channel. New subscriber here! 😊

Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes 🌺😍💐🌸❤️👍

Thank you so much for your sharing 🙏🙏🙏🙏😊😊😊💕💕👌

This is lovely. 😁👍🏻❤

Superb

Thank you for sharing 👍🏼

Wow love it yuumme

yummy looking

Beautiful

delicious

How was tge bread cold was it still really soft? How do you store the leftover bread. Thanks for sharing

Lyk heerlik. Gaan dit defnitief probeer. Dankie Nadine.

Did you warm the milk lovely

Where I am, active dry yeast is only common yeast in the shops. Apparently it needs to be proofed first before adding to the recipe. Is this still suitable for this recipe?

I’ve read that subbing a small portion of APF for Potato Bread makes the bread softer. What effect would subbing in some potato flour have on this bread? How does one determine when to use potato flour in a recipe? Thanks in advance.

I made this and it was simply delicious!

Can this be made the night before and baked later

What size pan did you use? This seems to me to be a 1 1/2 pound size loaf

Did you use cold or warm milk

Hi, Can i use bread flour?

FELICITĂRI DIN ROMÂNIA

Hello i have a question when i kneed why so sticky.. Sticky all over my hand.

👏👏👏👍👍👍👍

I have to have one last go. Determination after all. Never give up.

@cathybrown9268

2 ай бұрын

Did you use sweetened or unsweetened condensed milk?

Love your recipes - have tried several - all good. Your garlic bread is to die for. And thank you for indicating the pan size you use - extremely helpful. However, if you don't mind, I have a couple of questions: Question 1: what is the protein content of the all purpose flour you use? Question 2: do you weigh out your flour to give us the gram weights - or do you use some sort of converter tool? If so, which one - there are plenty out there - and they seldom agree on what one cup of 'all purpose' flour should weigh in grams. I ask because I usually have to increase the all purpose flour and/or bread flour available here a bit to achieve the 'right type of sticky' which in turn becomes a manageable dough to knead by hand without turning my bread into a brick. I've improved my technique over time - having taken some tips from you - and can now handle fairly sticky dough (about 70% hydration if my math is correct) without having a nervous breakdown :) Unfortunately I don't possess a decent stand mixer to knead sticky dough with, so I'm persevering.

@YeastMode

3 жыл бұрын

I'm glad you loved it :) I'm actually using different brands of all purpose flour (apf) whichever is available in stores & they are of different protein content. But on average or medium content, it's 11%. The apf i used for my garlic bread has very low protein content & I must say that it has poor liquid absorption so I will get rid of that brand for my future recipes, though it can still make a good bread out of it depending on the recipe that's why the flour measurement for my garlic bread is less & it's also the reason why I needed to note on the recipe to add flour if needed because other flour will surely not be compatible for that measurement on the recipe. I guess majority of apf used by many including you has medium protein content. Flour weight really varies with their quality ranging from 125 to 140g, but on average it weighs 130 grams a cup which I am always following. I do always weigh the flour before I use it, & I used to not exceed the 130 gram per cup regardless of the cup is less than full. I'm just simply following the 130grams than the cup. You may ask why, it's because I want to have a consistency on the unit weight for all my recipes to avoid viewers' confusion. (It's like someone will ask "why is your flour unit conversion is different from this recipe & to that other one" something like that:) Some beginners may find it difficult to work with sticky dough & worst if they don't know to troubleshoot then they will end up blaming the recipe. For me, I used to like to work on sticky & less dense dough (but kneadable) cause the less dense the dough is, the softer the bread will be. While too much flour will end up on denser dough/bread. Hope i've clarified your questions. You can reach me too thru direct message on my Facebook Page to keep in touch.:)

@josephinebloggs5771

3 жыл бұрын

@@YeastMode Thank you so much for your response. Ah, yes 130g like a good 'average' to stick to. That's why I prefer recipes that actually were created using gram weights. I've messed around with weighing the contents of the closest thing I could find to a US cup size - the results were hilarious. I never got exactly the same weight of flour twice, even after filling/emptying it over 30 times. Of course metric cups (which are used here) would hold more flour. Anyway, the strongest bread flour I can get here has 11.4% protein. Other brands have less. And they don't sell much in the way of 'all purpose' flour where I live. They are generally labeled as 'cake wheat flour' - which was very confusing for me at first. One brand of 'cake' flour also has 11.4% protein - others only have 8%. I buy specific brands I have found acceptable for breads and the lower protein ones work fine for cakes, etc. Some soak up more liquid, etc. so you have to experiment with what is available in your area and go from there. My kneading technique (if you can call it that) has improved over time and I can handle fairly sticky dough now. Thanks again for all your advice and lovely recipes.

@YeastMode

3 жыл бұрын

@@josephinebloggs5771 cake flour normally has very low protein than apf & it can’t produce much gluten so it’s not recommended to use for bread making. As you mentioned that cake flour with 11.4% protein, yeah that is really confusing🤔I put unit conversions on my recipes coz not all cups around the world are all equal😬Even if someone followed the metric cup, it sometimes doesn’t mean that he/she had followed the exact /accurate measurement coz a cup size may differ from where you live. A cup measures 250ml for some countries & there is 240 ml (US cup) & 200 ml (Japan cup). You are very welcome.🥰

@josephinebloggs5771

3 жыл бұрын

@@YeastMode OK you are not going to believe this - there I was in a local supermarket today and went to the flour aisle to see what was on offer. Found a 2.5kg bag of their house brand flour clearly marked "Cake Wheat Flour" which has on the label (wait for it) 12.8g per 100g Protein. Either somebody messed up the labeling or this should have been labeled Bread flour (or something). You see what I'm up against haha. I dunno. Will make a small simple white loaf with it and see what happens :)

💖

Said it b4 & ill say it agaiN...Maan...no mattA how many time I try, they NeveR turn out like uRz!! LoL!! Your ones are alWayz Perfect!! Haha!!Thankz for sharing..

@YeastMode

3 жыл бұрын

Keep on trying😅😊

@avrenimedragal7650

3 жыл бұрын

I've tried some of her recipes, using a bread machine and they always turn out well though i use bread machine yeast. Cheers!

How long did you knead for? I had to put a lot of flour as the dough was very sticky. When it was baked, the dough was still heavy and felt uncooked.

@YeastMode

3 жыл бұрын

hi, around 5 mins (time depends on the formation of gluten) just dont knead for over 15 mins. if dough is sticky and seems impossible to knead, yes you can add flour until it’s manageable to knead. you might added overly a lot of flour which result to a dense dough. if dough is sticky but tolerable to knead, it will eventually become smooth & no need to add flour.

Hey ! The loaf looks so amazing. Can you pls tell me whether your 1 cup is 200ml or 240 ml ?

@YeastMode

3 жыл бұрын

hi, its 240 ml. all measurements of ingredients in the video are with conversion🥰

@priyasathish1056

3 жыл бұрын

@@YeastMode Thank you so much for your instant reply :)

its not rising to double yeti figured as much when you didnt warm the milk.

Hi, I will like this recipe for 800 gramos of flour please. I made this Bread and is very good and delicioso

Hey, can you pls tell if the condensed milk you use is sweetened or unsweetened? (Since they both exist) thx 😊

@YeastMode

3 жыл бұрын

hi, its sweetened😊

@cathybrown9268

2 ай бұрын

@@YeastMode @cathybrown9268 0 seconds ago Thank you! Is there any way you could edit this video to give this information? It's really rather important...

Pede ba ung bread flour

Sugar ?

Is the milk from the refrigerator, or does it have to be warm, or room temperature?

@YeastMode

3 жыл бұрын

hi, for instant yeast, you can use either warm or room temp liquid👍

Is this SWEETENED condensed milk, or just condensed milk???

🌺🌹

Is this sweetened condensed milk or the normal one?

@YeastMode

3 жыл бұрын

it’s sweetened☺️

Am glad to be here

@cathybrown9268

2 ай бұрын

Thank you! Is there any way you could edit this video to give this information? It's really rather important...

Mine did not come flufy

I am making this bread as of this moment just waiting for it to rise but your recipe calls for 2 1/4 CUP of yeast am sure you meant tsp. 😀😀😀

Nice recipe but I'm not very happy to put te raw egg at the end, thanks for sharing 😅😊😊

@ReineNubia

2 жыл бұрын

The egg wash was applied BEFORE baking, so it cooked in the oven. The FINAL glaze was 2tbs of butter and 1tbs condensed milk. It was NOT raw egg.

Believe you me, this can be turned into a garlic loaf and stuffed with cream cheese.

So this is a sweet bread like a dessert?? Why not make Cinnabon bread ? With nuts and raisins

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