I finally made this 5-minute bread dough and WOW! I made it in a gallon ice cream bucket. It was puffing out of the top after an hour. I thumped the bucket on the counter to deflate it a bit so I could attach the lid, and into the fridge it went. The next afternoon I grabbed out about half of it, roughly shaped it into a loaf and baked it in a loaf pan. This was the most delicious, soft, and chewy bread I have ever made. My husband loved it. Next batch will be half whole wheat. If I can master this, I will never have to buy bread again!

Warning for Australians!! Our tablespoon is 20 ml compared to 15ml tablespoon for America, UK and NZ. I tried this twice and it had an awful yeasty taste until I twigged and put way less yeast in and it finally worked 😊

@nosrah9660

2 жыл бұрын

Not even a tablespoon is safe from unit conversion.

@shamroc34

2 жыл бұрын

Cheers mate.

@henrylinks1087

2 жыл бұрын

*_UNIT CONVERSIONS MATTER_*

@xoAmyTaylor

2 жыл бұрын

Yep! I much prefer going by grams in all my baking. Less room for error 😊

@identityrefused486

2 жыл бұрын

@@xoAmyTaylor i wish all recipes included the grams. So much easier and less messy too

Tried this bread this morning. Only mixed 1/4 of each ingredient. It had the texture of a sourdough loaf. Very tasty. Thanks for sharing the recipe. Be Blessed & Be Well.!!!

@FiatVTua333

Жыл бұрын

I was wondering what to do if I do not have enough flour. Thank you for sharing this. GBU!

This bread is delicious. I have made this recipe for years now. For a good sourdough flavor, allow the dough to sit in the fridge for at least 3 days. This brings out a delicious tang in the recipe & it cooks up perfectly. I use it for Baggetts, pizza dough, pigs in a blanket with our fresh farm brats, even individual rolls.. There are many ways to cook this. It is definitely a go to recipe....

@HomesteadingFamily

Жыл бұрын

Sounds great!

@judypeterson9952

Жыл бұрын

Oh, pigs in a blanket! Yum!

Great video, my nan used to bake her own bread every week right up until she died at 93, she was a great old school cook and actually my grandad on my dad's side(her husband) was actually able to cook aswell which was quite unusual for men of his age. He was multi talented could turn his hand to ANYTHING having grown up in poverty in London as both sets of Grandparents did, early 1900s, they literally had to just survive back then and some of them didn't.. both before and after both wars. Anyhow this reminds me of when I was a kid going around their house seeing her cutting the fresh bread. I also saw her do something I've never seen anyone else do, she used to stand the loaf on its end, butter it and then slice the slice off the top.. I always found that funny as never seen anyone do that before or since. Guess it makes sense you have the stability of the loaf when you butter it and then just cut the slice so it doesn't tear the bread... Anyhow cheers from London England just subscribed love the clear video and your presentation just great. 👍❤️💪😎🏴󠁧󠁢󠁥󠁮󠁧󠁿🙏

@roseg1333

2 жыл бұрын

My grandfather knew how to cook very well too. I think he was from the same generation or maybe a little older. He was born in 1906.

@writeract2

2 жыл бұрын

fantastic story would love to hear more partic about day to day lifestyle from that era - thank you.

@maggiedoor6093

2 жыл бұрын

I was raised in UK, my dad always buttered the bakery bread, then cut it. I think us kids were too heavy handed with the butter!

This is great if you have the need for multiple loaves of break per week (and the fridge space to store the container). I do something similar about once a week, or every other week, but my recipe is about a third of this. Another difference is that I mix up my dough in the evening, let it sit on the counter, covered, overnight. Place the dutch oven in the oven and set the timer to come on about an hour before I want breakfast. I wake up, put the dough in the hot dutch oven, and by the time I finish making coffee and bacon and whatever else, I have hot bread to go with my breakfast.

@Silverstreamhomecrafts

2 жыл бұрын

Genius, wishing my oven had a timer like that now

@sventer198

2 жыл бұрын

Thank you!

@endemion06463

2 жыл бұрын

@@Silverstreamhomecrafts How about a bread maker, just dump the ingredients in the night before, set the timer and done.

@charlenesphon515

2 жыл бұрын

Brilliant

@christiansaint716

2 жыл бұрын

@@Silverstreamhomecrafts You can always get an "egg timer" as they are called. Place your dutch oven in the oven and then set your timer (all the way around is an hour). This might be a very good idea for myself and my husband as we go through bread about every other day almost. We have an enamel coated cast iron dutch oven which would be great!

My wife thought it would be a great idea for us to switch to a Keto diet... here I am torturing myself watching your bread video. LOL

@christyannceraso

3 жыл бұрын

Haha me too

@yangalanga

3 жыл бұрын

Same

@ishady27

3 жыл бұрын

Can you make keto bread? I wonder

@CelticRootsFarm

3 жыл бұрын

@@ishady27 I’d have to ask my wife... but yes, I believe you would need to substitute the flour for a different ingredient. For some reason I think it may have something to do with either Almond or coconut. But without looking, I have no idea. LOL

@ishady27

3 жыл бұрын

@@CelticRootsFarm I tried some keto bread at a hotel it's yukky lol

I do no knead bread all the time :) This would be perfect , except for tiny fridge...no room. I use counter top, overnight method. I can see how much easier this is for families. Nothing better than fresh baked bread !

@mcherry9137

3 жыл бұрын

I thought the same thing. I barely have enough space for what's in there now. You could probably divide the recipe down to a more manageable size that will fit while still giving you a few loafs. I can't wait to try this myself

@jennilove912

2 жыл бұрын

I noticed that her fridge container did not fill...so a smaller container should work...right?

We’ve been making sourdough for almost three years now… making your own bread is amazing. It tastes so much better than any store bought crap that’s made with an endless list of ingredients. My bread has flour, water, salt.

@core3673

2 жыл бұрын

Earth Mamma, Can you explain how to modify this procedure for sourdough? Thanks!

@doroparker1702

2 жыл бұрын

@@core3673 just google sourdough on youtube. There is hundreds of videos. Try the German recipes, too. Sauerteig - sourdough Mehl - flour Hefe - yeast Salz - salt Some people make their own yeast. Put three dates in water for some days until it is bubbly water. There you go. Homemade yeast. Pandemic grew so many bread channels on youtube, just try something new.

@YaH_Gives_Wisdom

2 жыл бұрын

@@core3673 To make sourdough started just mix 50/50 by weight flour & water, leave it 24 hours outside for natural yeast to habitats in it. Add it to your dough but always leave a tablespoon in the fridge to make more of the starter.

@aw3271

Жыл бұрын

@@YaH_Gives_Wisdom Does this natural gisting process work in negative sub zero temperatures or does it need to be a warm time of the year?

@YaH_Gives_Wisdom

Жыл бұрын

@@aw3271 Cold slows down the process, hence why we store it in the fridge where the bacteria kind of goes to sleep. The colder it is, the longer it takes, where at freezing it almost completely suspended. To start the process it needs to be some what warm but may take a few days.

I have made this twice...once as white just to learn the process (delicious) once as whole wheat ( amazingly delicious 😋) today I'm trying it as rye (😁 can't wait) Thanks for this recipe. It works just like you taught. I bake some rolls...put some in the fridge and have hot bread all week!!! I used the whole wheat dough as a pizza crust and had the best deep dish pizza!!! 😋 Thanks Carolyn

@ritasenergyherbs3650

2 жыл бұрын

Oh rye!! heart be still...love rye bread - great suggestion

Great method. One note: warm water at the beginning should be 105F-110F.

@fallingspark2258

2 жыл бұрын

I shoot for high 90s and never have issues.

This is similar to a French bouille. No kneading, simple, straight forward country style bread. Just love this approach. It's relaxing and stress free

I love the vibes that your kitchen is giving to me.

I made this recipe this last Sunday. I just made my second loaf from my batch made on Sunday and it's just as good as the first. I will defnitely be keeping this going on a weekly basis. It's a game changer for quick and easy bread making throughout the week.

@MrsOZ-nj5ty

2 жыл бұрын

are you specifically using the doch oven pot or can it be just on a pan in the over

@catherineanderson3393

2 жыл бұрын

Does this last for seven days? Do you throw out what you do not use after that and then start over?

@doroparker1702

2 жыл бұрын

@@catherineanderson3393 never throw out some home made dough. The longer it worked the better for digestion. In Italy it is a family habit to always keep some old dough in the fridge. Good if it is some weeks old already. They put a cloth around a piece the size of an orange and put around strings so it cannot get bigger. Just kneed it in with the new ingredients from today. Put the next orange size dough back into the cloth for next time. This mix of old and new takes pizza and bread to another level.

@tragadord975

2 жыл бұрын

@@doroparker1702 that is an awesome tip! I am going to have to try that. Thank you.

@YaH_Gives_Wisdom

2 жыл бұрын

@@doroparker1702 Essentially the ball size becomes the starter right? Can you technically keep this going indefinitely, even without removing a ball size each time. Just keep a large batch in the fridge, as you remove the needed amount for each loaf, you replenish that amount in fresh flour & water, creating a never ending cycle of ready bread dough. Can either replenish the flour/water as you make bread each time or do it once a week or every few loafs. Instead of keeping started separately & adding into the dough, the whole thing acts as started & bread dough, from which you take the needed dough & replace it with fresh flour/water. Would this work & does this keep the nutrients intact if using whole wheat flour?

This is exactly like the recipe invented by Jeff Herztberg in his book “Bread in Five Minutes”. He has five excellent books based on the master recipe! Excellent bread by the way.

@lisaallen2539

3 жыл бұрын

Thank you for this reference. I just bought this book online.

@steveneverman9175

3 жыл бұрын

She didn't say where she found it. So

@mayalimon7318

3 жыл бұрын

I thought Dick Logue invented no knead bread? Who knows who really invented this way of making bread.

@mayalimon7318

3 жыл бұрын

@@Sy-ru6ez I know. But I’m dividing the recipe. I like this way of making my bread.

@lincolnoliveira3041

3 жыл бұрын

Nurse

Thank you Carolyn for all your knowledge you share with us! 😘

I made this today and it was superb! Used 4.5 cups all purpose flour and 2 cups whole wheat flour. Amazing texture and my teenage son and husband loved it slathered with butter. Thank you for such an easy recipe! Can't wait to bake a loaf for my in-laws.

I bake fresh bread every two days now. Very easy. I’m happy to know this method. 😃 Thank you for this video.

One of the reasons I love your videos there very honest genuine down-to-earth heartfelt sincere

This has become my new binge watch channel. I am amazed at how resourceful and multi-talented you are. Your channel is full of brilliant ideas and you have such a clear and pleasant way of explaining everything. It's brilliant. Thank you so much for this.

@HomesteadingFamily

Жыл бұрын

Thank you so much 😊

Ok, I’m giving this a try! Crossing my fingers and doing my best. Thanks Carolyn 😊

Wow, your family is so lucky to have you! I'm just at the beginning of this old school journey. Learning to can and using cast iron skillets for now! But I love learning all these wonderful skills!

Oh my God! Baked this for the first time after thinking about it for a long time (because of the big container i didn’t know i had), just tasted it. It is so so so good….. thank you Carolyn! You make life beautiful again!

There was a discrepancy between the amount of dough & the size of the container is all. She probably fits 7 loaves worth of dough in that container, but wanted to keep the video simple. I appreciate this woman! Peace. ; )

Thanks so much for this recipe! I love using a Danish whisk when making bread or pizza dough. Works great!

That looks so good, Carolyn! I'm going to try this! ❤️

This is so awesome! I never thought of making my dough in large batches like this! I am definitely tryin this! Thanks!

You’re an excellent teacher. Thank you for the video!

Luke warm water 3 cups. All purpose flour 6 1/2 Cups. Salt 1 1/2 tbsp. Active dry yeast 2 tbsp. 1st proofing 2 hours. 2 nd proofing 40 minutes. Bake at 425 F.

Looks so very yummy and easy. Thank you. ☕☕ Cheers and blessings.

I love you Caroline! So calm and informative. Shine on!

I take my baths, warm enough to cook lobster in it...

@idk-jp7iu

3 жыл бұрын

Lmbo I said the same!

@cheryl2651

3 жыл бұрын

Totally! I did wonder at that haha

@missyandromeda

3 жыл бұрын

🤣🤣🤣 I was like, "who takes a lukewarm bath??"

@merccadoosis8847

3 жыл бұрын

@@missyandromeda I'm rather old and have an achy back like most old timers do. Warm bath? Never! Super hot water is what I use every day to relieve my achy back. But I'll remember to use lukewarm water next time I bake some bread. :)

@amadisima8145

3 жыл бұрын

😂😂😂

This looks so good, and easy enough to do on even a busy day. Thanks

@HomesteadingFamily

3 жыл бұрын

It really is!

I am soooo happy that I have bought your bread making course!

@donnaflaherty9660

3 жыл бұрын

Me, too. Because of her course, I bake bread regularly and my husband says it's shear heaven; he loves it so much.

I made this recipe and it is great ! Love the taste and texture. Thank you for sharing

I just mixed up a batch! So excited to get some in the oven and see how it goes! Will definitely try the rolls and garlic parm rolls from the other video too!

Thanks for the great idea! I've made artisan bread like this before, but always from scratch, which, YES, takes a bit of extra time. Now I can spend more time in the tractor working and still look forward to having homemade bread (and enjoying that great fresh-bread smell from the oven) in quick-time.

OMG! I just made the first loaf and boy is it good. I don't know how to make bread but this recipe was soooo easy. I am so surprised at how good it tastes. I put some melted butter on top before baking. The crust is so beautifully crunchy. Thank you for teaching me how to make this bread!

@cccynova

Жыл бұрын

I'm so glad you are now empowered to make your own delicious bread. Bread really can be about as simple or complicated as you want to make it. 😉

I am making this for the first time today. I am looking forward to having fresh bread throughout the week!

thanks, great tip! never thought about it. done it for a week now. me and my husband share the baking. lovely 😊

I'm excited to try this. Having extra dough on hand makes the process so much easier and efficient. Thank you!

Thank you for sharing. I am definitely going to try this

I just found your channel yesterday. I don't even eat bread (I have celiac) but I think this just made you my new favorite channel. If all your tips are this easy, then I'm going to have to watch everything.

Super excited to try this ! Thank you I sure enjoy your videos and your classes

My dad grew up eating fresh baked bread that his mom ( my grandma) would bake everyday. I’ve always wondered how she managed this, how well she organized her time. Raising eight kids, and farm animals is no easy feat. Now I finally learned how she must have did this. Thank you for sharing this video, your teaching style is easy to follow. Will definitely try this recipe but divided by half. This recipe will work for pizza & calzones too. Yums!

@julia1234

2 жыл бұрын

I would suggest your grandma actually made it the hard way !! I made bread for the family every day from 8 years of age and it was kneaded by hand until my mother was happy !! I certainly appreciate this style of cooking and the taste is on pare !!

As always, you are brilliant at family and home economics! This is genius!

That is so beautiful. This looks so easy to do. I’d love to try this. Thank you for sharing.

OMG your family is so precious. Love your vids and looking forward to more ideas.

I recently found your videos and I am SO thankful! I'm excited to try this recipe. Thank you for all you are doing and may the Lord bless your crops, your livestock, your kneeding bowl and everything else you and your family put your hands to.

We always add two tablespoons of honey per three cups of flour. For a darker loaf use pure molasses.

@endtimesareuponus8930

2 жыл бұрын

Pure home grown honey is so good. Store bought may not be the real stuff. Molasses can be healthy in small amounts but it's sugar so it's not that good.

@doroparker1702

2 жыл бұрын

@@endtimesareuponus8930 molasses has some iron. It is much more healthy than sugar.

Wow! The more you know... thanks Carolyn.

Very detailed Specific Instructions unlike most recipes good job!!

Great video! Thank you! What a great idea- I make bread regularly, but didn't realise that you could keep the dough in the refrigerator for so long. I use about 70% strong white bread flour mixed with about 30% country grain flour- it gives me a perfect mix for my taste.

@BS-j1965

2 жыл бұрын

What brand and where do you find the “strong flour and the country grain flours” I’ve never heard of this but then again I’m new to baking bread🥺

@wakerobin9215

Жыл бұрын

@@BS-j1965 I don't know if you're still around and need an answer for this stuff, but look up the King Arthur Baking website. They sell their own mixes and flours but they also have a really great blog for baking tips, as well as a baking hotline if you had a recipe fail. Really useful stuff, I'd recommend them for sure 👍

How beautiful! We will definitely be giving this a try. Homemade bread is the best! Thanks for sharing.

Awesome! Definitely trying this. Thanks for sharing!!

Making this tonight.. so excited to try it. Thanks! 😊

I bet the flavor just gets better all week as it sits in the fridge! This looks amazing

@irinakarlstein

2 жыл бұрын

Noooo you don't want to let bread sit all week...you really want to finish it sooner than later.

@crystald3655

Жыл бұрын

@@irinakarlstein The only thing that will happen is it will take on a mild sourdough flavor. If you don't like that then yes it's better to finish it off before that happens. But if that's something you don't mind in a loaf or two, then you can leave it in the fridge.

I love how uncluttered her refrigerator is.

@AllenReinecke

3 жыл бұрын

We have to remove loads of stuff to get what we want out of ours! 😂😂

@Kayenne54

3 жыл бұрын

My refrigerator is actually like a Dr Who tardis time machine. Every now and then I throw out stuff (usually half used condiment type jars) that have been in it longer than I've had the fridge. I have seriously NO IDEA who even wanted them enough to buy them. I don't know where they come from. I don't eat them. Never have. Totally blaming everyone else on the planet for putting their weird condiments into my fridge doors/bottom shelves (and always way past best before date). The only jar I own up to is the mustard pickles.

@donnaflaherty9660

3 жыл бұрын

It took me awhile to get to this point, but my fridges (2) look similar. They have more stuff in it than hers, but it's definitely uncluttered. So much easier to clean.

I'm also in Northern Idaho and I love this channel! So helpful, thank you

I’ve always wanted to make fresh bread everyday, but it was too much work and planning ahead. This I can do!!!! Thank you!!!!!

The aroma of fresh bread is tantalizingly appetizing :)

@Kayenne54

3 жыл бұрын

If you want to sell your house quickly, have fresh bread made about half an hour before a viewing. (but don't be obvious about it; put the bread and makings away before folk arrive). Another trick is to put a drop or two, here and there throughout your house, of Strawberry scented oil. Again, be subtle.

Just ordered my container LOL ready to have this in the fridge!

@drummerlovesbookworm9738

3 жыл бұрын

Do you have a link for the container? Thanks.

@jacobjohannes7123

3 жыл бұрын

@@drummerlovesbookworm9738 www.amazon.com/Rubbermaid-Commercial-Products-Plastic-Container/dp/B084NWL368

Oh yes, will definately try this one!!

Made this! this week me and my husband can't stop eating it. Homemade butter from the Amish makes it even better.

I got so excited when you said I could add half wheat flour!

@fultonjohnsonaton5096

3 жыл бұрын

You can add as much as you want to ! (up to about 70%, i think) ;)

@truthtalker4038

3 жыл бұрын

I grind seeds and add them to everything.. you could do that too... probably add about anything

You are amazing and an inspiration to me, my screen name may be freddie but I am a female and I admire so much all you do in the kitchen and especially that you are raising that many children! You are amazing, and I am grateful to be able to learn from you. Thanks for all you do. You are a beautiful model of wife and mother.

@fultonjohnsonaton5096

3 жыл бұрын

What a nice thing to say! :) Nice to see people inspired

Great video, thanks. Nicely said, calm, and not too wordy :) Easy to understand!

This is wonderful. Thank you!

These simple breads are all over the internet. Makes decent bread, but pretty flat tasting, and "watery" when it breaks down in your mouth. Instead of just all water, I use half plain yogurt and half water, plus a handful of grated parmesan or a tablespoon or two of tomato paste to give it some life.

@grollgrimm5827

3 жыл бұрын

That sounds wonderful!

@marnova922

3 жыл бұрын

I didn't know about tomato paste, thank you!

@felixniederhauser7799

3 жыл бұрын

Fried ognions and/or olives are tasty as well.

@thecook8964

3 жыл бұрын

Thank you. That bread is flat & tasteless

@lisaallen2539

3 жыл бұрын

Thank you

Add vinegar to dough in fridge. It makes the wheat flour more easily digestible. It predigests it. 1-2 tablespoons of vinegar

@ih4630

3 жыл бұрын

So when we’re mixing up the ingredients for the bread, we would then add 2 tablespoons of vinegar before putting it in the fridge?

@Helli__

3 жыл бұрын

The yeast makes it better digestible day after day. But yes, on the first 2-3 days I would make just small breads as supplements.

I made this this weekend. Very good rise in the bin. I had a 6 1/2 qt bin which was sufficient for the rise. I used a good sized piece and made 5 rolls. My husband thought it was amazing. I brushed melted butter over the top as soon as they were removed from the oven. Took about 13 minutes in the toaster oven. Will try a different recipe from this dough tonight. Thanks

Omg that looks incredible!

This just brought me comfort and joy☮️✌️🦋🌞

I do this for years. Very convenient. You can make a lot more of this dough, like pizza. Or as you take the portion out, knead it with rye flour, bit more water and some bread seasoning to get something we call here in Germany "Bauernbrot" ("Farmers bread").

@iamcharlottefaith

3 жыл бұрын

Can you use spelt flour?

@Helli__

3 жыл бұрын

@@iamcharlottefaith I think yes, give it a try. Spelt flour does need a bit more water and the dough will be quite more sticky, since spelt flour has more gluten. More gluten means also, that the dough will hold the gases from the yeast better, so the final bread becomes more fluffy, if everything goes right.

@iamcharlottefaith

3 жыл бұрын

@@Helli__ Thank you so much Helli!

@Helli__

3 жыл бұрын

@@iamcharlottefaith You're welcome!

Awesomely presented and prepared! Thank you!

I LOVE this bread! Thank you!

I just love you, your family, your life style. This bread looks incredible. My weakness is bread for sure, can't wait to try this.

Trying this recipe now. Baked the first loaf and have some in the fridge. I found it to be a little bit too salty. So I would do 1 Tbsp salt instead of 1.5 next time. Also I would take out the dough must sooner than 40 min before baking. I found it did not rise much in that time and was still cold from the fridge. So maybe 2 hours before baking minimum. Otherwise, the bread turned out delicious. Thank you!

I have to try it ..thanks for posting it

I’m so excited! Bought my container (8 quart square) for the bread! I’m making my first batch now. We love fresh bread. Thank you!

@HomesteadingFamily

3 жыл бұрын

Wonderful!

@leilarossamouawad3297

3 жыл бұрын

Did you like the bread?

@slumberbear77

3 жыл бұрын

@@leilarossamouawad3297 the bread is so good!!!

This is taken directly from the book and website artisanbreadinfive.com which should be given credit and linked.

@cheryl2651

3 жыл бұрын

Thank you for letting us know Jennifer, I will also definitely check them out too

@cheryl2651

3 жыл бұрын

@efkleidis iliadis Oh, then thanks for letting us know :-)

Carolyn: Love your cooking tips and recipes. In regards to this artisan bread does it need to double in volume before placing it in the Dutch oven? Blessings from Orofino, ID

@caroc4327

2 жыл бұрын

I would say yes. I live in a cold state and sometimes things take a lot longer to rise. When I’ve just one by the time and not the volume the bread has come out dense and a disaster. Good luck.

Yum! I am a bread lover. This is a wonderful recipe, I can’t wait to try it.

Looking forward to trying out your recipe- thanks for sharing 😁

What temp and time would you use for this recipe using a traditional loaf pan?

Can a loaf still be decoratively lamed? This looks scrumptious!

@HomesteadingFamily

3 жыл бұрын

Absolutely! ( And then share photos so we can see your beautiful loaves!) 😍

Thank you for this video! Very helpful! Hugs from SC. 💕💕💕

wow - this looks wonderful - thanks.

This is such a great idea! I've done this with Red Lobster cheddar biscuits. I just grab a large portion out of the main batch in my fridge and put it into a separate bowl adding in the cheese prior to each bake. Here's the recipe: 🦞Red Lobster Cheddar Biscuits 🦞 (makes 6, simply double up all the ingredients aside from the cheese, add before each bake) Preheat oven to 450F/240C 2 cups/240g plain flour 1 tbsp sugar 1 tbsp baking powder 1 tbsp of garlic powder or add as much garlic puree as you like 1 cup/240 g of buttermilk. ***I actually now PREFER to just buy whole milk and add in 2 or 3 capfuls of vinegar. I thought anyone who said to do this would has gross bread before trying it but it's actually nicer once baked with parmasean, strong cheddar, and Leicester cheese. The curdled milk will look horrible but it's what you want. 1/2 cup/113g SALTED melted butter, pulse 30 seconds until melted or melt over pan, do not brown 1 1/2 cup/170g of finely grated cheddar cheese. Combine dry ingredients first before adding in the wet ingredients. You can season these how you like additionally with cayenne and white pepper, black pepper. Topping, no need to be precise here. -Melt as much salted butter as you like. 1/2 tbsp of garlic powder 1/2 tbsp finely chopped parsley Baking 450F/230C 10-15 minutes or until tops are dry and browned. Brush on topping and enjoy!

Thank you very much for this! I was wondering and looking through your blog and wondered if you have a meal plan that you use and could post. We just had two new children enter our family and we now have a total of 11! I'm a little overwhelmed with all the cooking and think meal planning May help me if I can stick to it! Lol! I just love to cook and to be inspired by what's in the fridge and how I'm feeling that night. But, life is busy and I need the help and the simplicity. Do you have one? We make everything from scratch including homemade broth lots of soups in this and that. But need something consistent to turn to. Thanks in advance!

@Kayenne54

3 жыл бұрын

kzread.info/dash/bejne/qaBnsKqEd8vHhdY.html Maybe this video will give you some ideas.

@angelagunderson7212

2 жыл бұрын

Check out The Minimal Mom, she has a great meal planning system.

Awesome. Thanks for the vid. I have been wanting to add fresh bread to my weekly meals.

I’ve been trying to make bread and really make them taste decent! thanks for sharing!

Lost me at putting a two gallon container in the refrigerator.

@TheNarrowGate101

3 жыл бұрын

My thoughts exactly.

@Luna.3.3.3

3 жыл бұрын

Lmao~! I don't have that kind of real estate in my fridge either - not even close. I guess the recipe could be halved

@johnscott2849

3 жыл бұрын

I think it's only just over a pound in a loaf of bread. She must be making it for the month or that's all they eat

@enricakita1

3 жыл бұрын

Well if you take out the first lump to make your first loaf, the rest is not that big. I have transferred it into a smaller box with lid. The bread is amazing and hardly any effort at all

@jefferee2002

3 жыл бұрын

Don't forget to wait an hour and a half between kneeding your bread and baking it 🙄

Make this bread with my own twist . I make Annadama bread. Take out 1 1/2 cups of the flour and replace with fine corn meal 1 1\2 cup. Add to 3 1/2 cups water 4 tlbs olive oil and 1/3 cup molasses .With the same amount of yeast. Mix and rise 45 mins then put in refg. Make as white round bread.

Thank you for this video! Very well made and informative! I will try it some time!

Great idea...thank you. Blessings

2:32 A warm place. I can put this on my fridge. Warm air is coming from the backside. Maybe an idea for people with a somewhat lower stand alone fridge.

@tommiller9743

3 жыл бұрын

John, measure the surface temperature on top of your 'fridge'. Oftentimes the top surface is really quite cool!

Wait.... what happened to 5 mins.

@bluegrassgal7856

3 жыл бұрын

Bread machine lol!

@specialmaking

3 жыл бұрын

5 minutes plus an hour or two lol

@tonyjf64

3 жыл бұрын

You spend 5 minutes thinking about whether you want to spend the rest of the day making this bread

@3lackdog

3 жыл бұрын

About 5 minutes of ~effort~ at the beginning mixing. Then a few minutes of effort on bake day. Should have read "... about 5 minutes..."

@Matthewd1811

3 жыл бұрын

5 mins explanation, but a day for rise and bake

Now that’s an organized kitchen, great job

This is just so practical. Many thanks.