After being mislead watching a bunch of videos claiming "quick"/"fast" preparation only to learn that dough prep was 8-12 hours, such a difference to find an honest claim. Thanks very much for that.

There’s no way I’m the only one who thinks this dude sounds like Winnie the Pooh.

@JohnKirkwoodProFoodHomemade

11 ай бұрын

Oh Bother!!! I didn't think anyone would notice 😉👍😂. Thanks for watching my friend. Here is my latest cake video recipe, Banana Muffins profoodhomemade.com/banana-muffins/

@rozitasheilarahim8016

5 ай бұрын

You're not alone. 😊

@simeon2851

5 ай бұрын

I love these videos. But there was always something familiar but I couldn't put a finger to it. 😅

@DL-yc4pm

5 ай бұрын

Oh yeah, I'd love him to say Christopher Robin just once!

@IRACHAN

4 ай бұрын

He must to make bread shape like winnine the Pooh.

I’m a self-trained chef and baker. This is the best sandwich bread loaf that I’ve made. Thank you ❤

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

@ruwanigerulat8490

Жыл бұрын

@@JohnKirkwoodProFoodHomemade Please try to Demonstrate Bread with Black Olives and Healthy version. Please try to make bread with Almond flour and Almond biscuits too . Thanks 🇩🇪

@sterlingpurdy8218

Жыл бұрын

I made a few adjustments that improved this recipe in terms of texture in my opinion. I doubled the butter quantity and added 2 teaspoons of vital wheat gluten.

A natural born teacher with a very gentle but effective style. Thank you John

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

John, you've done it again. I made this bread today. Under two hours and it came out perfectly. Not even a hole in the middle and delicious - even with my oven problem. No more spending $5.00 for a loaf of bread for me. Thank you so much!!

@JohnKirkwoodProFoodHomemade

8 ай бұрын

Fantastic! I'm pleased you gave it a try my friend and it turned out well.

I baked my first loaf a couple days ago. I'm completely hooked. I'm in the middle of a low carb/ no carb journey but I think I'm going to choose joy instead. Such a wonderful thing to make a fresh loaf of bread.

@JohnKirkwoodProFoodHomemade

8 ай бұрын

Thank you PIT, and thanks for watching my friend. Here is my latest homemade Bread recipe. Jalapeño Chilli Loaf profoodhomemade.com/jalapeno-chilli-loaf/

I made this today and another winner, John! I did cheat a little and made a poolish last night. Ended up being the best white loaf I've made yet. Super fluffy and flavourful. Thanks again for your great recipes and instructions.

I just love how you introduce yourself as a cook not a chef. Tells the exact story, and recipes I can relate to. I have all your books as well and they are fantastic. Please keep this up.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

Mr. Kirkwood, I have told you before that I love watching your videos because, you don't shout and you don't play loud music, amongst your many attributes. It's so obnoxious when someone makes an instructional video and, for whatever reason, they shout the entire time, no matter what volume one plays their video, they are still shouting. And it is equally obnoxious when the music is so loud that the instructors voice is barely audible. Your voice is so pleasant and your instructions are so clear that I am inspired to put on my apron and get some bread therapy going in my own kitchen. Thank you so much for sharing all your knowledge and expertise in all things culinary. You make cooking so enjoyable! God bless you and yours!

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you for your kind words my friend and God Bless you also. 👍😊

Your videos have got me baking my own bread every week. I have learned so much from you. Thank you for being a wonderful teacher. Happy New Year to you and your family 🌟

I've had a few loaf disasters recently and had lost a little of my baking confidence. Tried this and it's easily the best loaf I've ever baked thanks to John. Don't skip the final 3 minutes to crisp up the crust a little.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Fantastic! I'm pleased you gave it a try my friend and it turned out well.

Thanks! We really enjoy this bread. We don't buy bread anymore. My husband, Bobby, does a great job following your instructions. He's been trying for years to make bread and hasn't been able to master it until he found your channel. Thanks!

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you so much for your incredibly kind "$ SUPER THANKS" Wendi. Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I'm so pleased Bobby is enjoying baking in the kitchen. I will give you and Bobby shout-out and name splash on my very next video, thanks again my friend. John.

I do similar, however I don't cover the bread on its second rise in the oven, nor any sheet under the pan. When it's risen in about 30 minutes I just turn the oven on to 350 and 30 minutes later, voila.. No preheating required. I used to preheat but figured out if it works well for bread machines not preheating it'll work in the oven and it does..

For a novice bread baker trying to master the skill this was invaluable. Thank you so much, though now my fiancé expects fresh bread instead of store bought. 😄🧡🍞

@JohnKirkwoodProFoodHomemade

Жыл бұрын

😁👍Glad it was helpful!

Made this today and it worked perfectly. I did do the third rise as time was not an issue. Easily as light and fluffy as bakery bread. Problem is it don’t last long due to visitors coming to test by bread making skills 😊

@JohnKirkwoodProFoodHomemade

6 күн бұрын

Fantastic John! I'm pleased you gave it a try my friend and it turned out well. Here is my latest video recipe. Air Fryer Crusty Loaf profoodhomemade.com/air-fryer-crusty-loaf/

I have to say the best bread I have made! I just finished it up slicing ready for sandwiches on tuesday.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Fantastic! I'm pleased you gave it a try my friend and it turned out well. Thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake. Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/

I just made this! I only had standard plain flour, my yeast was out of date and I used low sodium salt. But it still turned out amazing! First time I'd used the dough hook on my mixer too.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Fantastic! I'm pleased you gave it a try my friend and it turned out well.

Tchau! From your Canadians fans! I ran out of bread and even though we have your books, this recipe was great for a short time loaf! Thanks again John ;)

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Fantastic! I'm pleased you gave it a try my friend and it turned out well.

I am so amazed at how your bread rises so fast after you put it in the bread pan. I just can't do that unless I let it sit for at least a few hours. Thanks John!!

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

As a former chef, you have revitalised what I loved during my career: making fresh bread. Thank you for a beautiful recipe.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

This is an excellent bread recipe! I have made it several times and my family loves it! Thanks for sharing. 👍

@JohnKirkwoodProFoodHomemade

5 ай бұрын

Fantastic! I'm pleased you gave it a try my friend and it turned out well. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/toad-in-the-hole/

wonderfully soft loaf... thanks for the recipe. it is lovely!

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

Thank you for the lovely bread recipe. Used a cheap steel bread pan and it still came out great. As a bonus, i didn't need the step where the bread is popped back in the oven. Very happy with the results

Your channel has helped me out so much. With the way food prices are getting here in America Ive been learning more cooking from scratch and your bread videos are my absolute favorite. Thank you for your time and I hope you have a wonderful day.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

Regarding that gas bubble hole in the loaf... I've baked plenty of bread loaves from scratch, although never that fast. Originally, my recipe called for two risings in the bowl (1.5 hours, then 45 minutes), plus the final rise in the pan. I tried cutting out the second bowl rising, but I had uneven texture and holes in the finished loaf. My solution was to punch down the dough after the first bowl rising (to remove the gas bubbles), then KNEAD the dough 100 strokes by hand before letting it rest 10 minutes and then forming my loaves for the pans. I don't know if this technique would work with your quickie recipe, but it worked quite well with the three different recipes that I routinely used. Homemade bread tastes great, even with holes in the middle, so you win either way! Thanks for a terrific video! 😺💕🐾🇺🇸

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend

Made this loaf today John, (3rd Apr 2023), so easy to make, and even easier to eat ! 😂 I tweaked it ever so slightly by adding some 'Truffled Cheddar' and 'Dried Chilli Flakes', and some 'Herb Infused Oil'. Definitely another 2× thumbs up from me. Will be making this again, thank you John. 👍👍

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Fantastic dave.

Made this bread this morning with a 50-50 mix of spelt flour and whole wheat spelt flour. The best bread I've ever baked! Thank you very much for this fantastic recipe!

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Fantastic! I'm pleased you gave it a try my friend and it turned out well.

Thanks so much for your straightforward instruction! I feel like I have a better understanding of bread making after following along with several of your videos. And an added bonus, my 3 month enjoys the sound of your voice, it always calms her down when she’s a bit fussy! 😊

@JohnKirkwoodProFoodHomemade

Жыл бұрын

😁Fantastic I'm pleased I could help.

Amazing bread, very simple and fast to make. Just made it and ate with cheese and avocado, great stuff, very soft and a bit crispy crust

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Glad you liked it!

Hi! I made this recipe today and it turned out fantastic! The flavour was amazing and it was so easy! I'll have to try more recipes!

@JohnKirkwoodProFoodHomemade

10 ай бұрын

Fantastic! I'm pleased you gave it a try my friend and it turned out well.

I always come back to see what you are doing. Ideas occur easier when you are having fun. thanks John!

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

it’s perfect!i also proofed it a little bit longer, but end result is just delicious!

Great directions. Such a good channel.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you, and thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake. Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/

Mr. Kirkwood, once again another great recipe. You remind me so much of my grandfather and I mean No offense in that. He was a phenomenal wood worker, he taught me a lot and you sound Just like him. That soft, gentle, but firm teaching voice. My husband introduced me to your page a few days ago and we made your Scotch Pies and they turned out Perfect! Thank you so so much. I’m looking forward to purchasing your cook books within the next few weeks and I look forward to watching more of your videos! ❤️

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you so much, It really helps keep the channel going. I hope you enjoy them.

The best sandwich bread we have ever tasted and perfect for toasting. Thank you! John and thank you for shipping the books so quickly they arrived yesterday.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you so much, It really helps keep the channel going.

I've never made bread before and I've mostly only ever baked from a box, yesterday I made 1 of these loaves and was so proud of myself I've made another 2 today! They've turned out perfectly, thank you so much for your video and your fantastic recipe!

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Fantastic! I'm pleased you gave it a try my friend and it turned out well. Thanks for watching my friend. Here is my latest bread video recipe, Rustic Country Loaf. You can find the ingredients list and full written method on my website. profoodhomemade.com/rustic-country-loaf/

I have the same mixer as yours but the American version. Got it from the KitchenAid outlet store for a couple of hundred dollars off several years ago. Bread looks fantastic.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

Just took two of these loafs out of the oven, they look and smell great...........can't wait for them to cool and taste them. 😊

@JohnKirkwoodProFoodHomemade

9 ай бұрын

Fantastic! I'm pleased you gave it a try my friend and it turned out well.

@julie-zw4xv

9 ай бұрын

Thank you John. The bread was delicious we ate one and I froze the other. The bread defrosted great and was still extremely tasty........so good to freeze too. 👍

This made a superior loaf of bread. I used my kitchen-aid for 10 minutes of kneading, and my oven with the light on too for proofing,, as I keep my house rather cool.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Fantastic! I'm pleased you gave it a try my friend and it turned out well. Here is my latest video recipe. Cauliflower Cheese with a Parmesan and breadcrumb crust. You can find the ingredients list and full written method on my website, profoodhomemade.com/cauliflower-cheese/

Delicious! thank you John Kirkwood for this quick and bread recipe 😊

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Hope you enjoy

This recipe produces bread that's too dry for my liking. I adjusted the recipe to 85% hydration (382.5g water) and put it in a cold oven and then baked at 204c for 40 minutes and the result was outstanding. Thank you sir for sharing your experience.

@JohnKirkwoodProFoodHomemade

8 ай бұрын

Fantastic! I'm pleased you gave it a try my friend and it turned out well. Here is my latest homemade Bread recipe. Jalapeño Chilli Loaf profoodhomemade.com/jalapeno-chilli-loaf/

@goilo888

8 ай бұрын

Interesting. I’ve never baked bread starting with a cold oven. Any particular benefits to that? Do you let the final rise take place as the oven is warming up?

我之前观看了一些俄罗斯人和美国人做白面包的视频，并在家里尝试制作了白面包，做得很成功。我喜欢将这种白面包作为主食吃，可惜我的父母不喜欢：在中国很多地区卖的面包大多数都比较软，比较甜，并且很多中国人更喜欢把面包作为甜点或辅食吃，而不是作为主食吃。所以不甜，微咸的主食面包在中国并不流行。我决定在将来尝试做更多的欧洲食物，谢谢您的视频。

Oh my goodness, now I am salivating and want a freshly baked loaf of bread all to myself, (which I will surely bake soon). I can even smell it!!! I come from a large French Canadian family of 9 children, raised on a farm, where my mom baked all her bread, amongst many other delicious food I still fondly remember and now bake myself. I am now 75 and have enjoyed baking and cooking since I was 10 and helping mom in the very busy wood stove farm kitchen. As always, thank you for all the absolutely delicious food and recipes. A sincere Happy New Year to you as well.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

I have never attempted to make bread before, but after finding your videos I decided to give this try. Unbelievable how it turned out. Thank you for the video and easy to follow instruction.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Fantastic! I'm pleased you gave it a try my friend and it turned out well.

Another delicious recipe! Made it today as I just fancied some fresh bread. So easy to make and so delicious. The bread is elastic and chewy, which gives it a wonderful mouth feel. The only thing I did different was put a pan of hot water in the oven while baking, to give it a nice crust. (An idea I got from your other videos!).

@JohnKirkwoodProFoodHomemade

10 ай бұрын

Fantastic! I'm pleased you gave it a try my friend and it turned out well.

Can we please talk about your wonderfully soothing voice though… 😊

@JohnKirkwoodProFoodHomemade

8 ай бұрын

Thank you, and thanks for watching my friend. Here is my latest homemade Bread recipe. Jalapeño Chilli Loaf profoodhomemade.com/jalapeno-chilli-loaf/

Only started dabbling in bread making during lockdown. Out of the couple of dozen loaves, baguettes I’ve baked so far with mixed results this is without doubt the tastiest and with the best crust and texture. Kneaded by hand, followed the instructions and it came out perfectly. Thank you John, keep up the good work.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you, and thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake. Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/

Thank you for the great recipe. I love the convenience of using the mixer The dough is beautiful and rises so nice and the texture of the bread can’t be beat. I doubled the recipe this time

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Glad you like it!

Happy new year John. Still loving you videos, keep em coming x.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

Who else here, besides me, wants to ask for John’s hand in marriage. What a voice, what a great instructor! I think I’m falling in love. 😉❤️😉

I can listen to this man all day. His voice is so soothing

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you, and thanks for watching my friend. Here is my latest Pie video recipe. Mini Pork Pies. You can find the ingredients list and full written method on my website, profoodhomemade.com/mini-pork-pies/

Just a quick thank you for helping me bring back my confidence in bread baking. I went looking for a rye bread recipe a few years back and found yours. Wow! I've graduated to laminating and high hydration doughs. Thanks John.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

Butter. Bread and butter and coffee milk. 1960…great time to be a 7 year old. ☺️

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

I'm making this right now. It will be going in the oven in about 20 minutes. Yes, I'm baking bread at 1am, but that's because of the September heatwave. 1AM, and it's still 20°C with 86% humidity, which is expected to climb to 91% by 5AM. Yorkshire shouldn't be like this in September. 😮😮❤❤❤😮😮

Best bread I’ve ever made. The entire family is gobbling it up. Thank you so much for this video!

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Fantastic! I'm pleased you gave it a try my friend and it turned out well. Here is my latest video recipe. Cauliflower Cheese with a Parmesan and breadcrumb crust. You can find the ingredients list and full written method on my website, profoodhomemade.com/cauliflower-cheese/

I made this tonight, it turned out perfect. My oven has a 'bread proof' setting, which normally does just fine. Tonight however, it decided to be a little obstinate. It took well over an hour to rise enough, but it was well worth waiting for. Thanks.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Fantastic! I'm pleased you gave it a try my friend and it turned out well.

Hi john im going to try your bread .not sure how it will come out but at least i tried .you make it look so easy .keeping my fingers crossed

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Fantastic! I'm pleased you will give them a try my friend and I hope they turn out well. Thanks for watching, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/

Hi John, Ive only recently discovered your channel and i love it. Ive made 2 breads and both turned out like you shown us. Love it keep on keeping on. thank you.

@JohnKirkwoodProFoodHomemade

3 ай бұрын

Fantastic! I'm pleased you gave them a try my friend and they turned out well.

I like how you showed how uncomplicated and flexible bread recipes can be. MANY people make cooking far more complicated than necessary.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

Hi John, We made this loaf today and it was wonderful and tasted great. Will be making it again very soon Also made your bread rolls which all turned out excellent. Will make 8 next time as we're quite large after rising in the oven. Many thanks for your great videos and help,

Now see here, this is fantastic

@JohnKirkwoodProFoodHomemade

10 ай бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/

You had me at bread. I subscribed. Looking forward to watching more of your channel. Best wishes from, The Great Lake State of Michigan 🐢 USA 🇺🇸

@m-jayz

Жыл бұрын

Yeh JK's channel was the first one I came across when I was curious about baking.. havent stopped baking since. Legend

@kevins6277

Жыл бұрын

Agreed. Had me at Bread as well. Hello from Minnesota :D

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Welcome aboard, and thank you for supporting the channel, and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/

John, I've tried so many recipes for bread and this is now my go to. It's such a nice tasting loaf and works every time. Thank you so much for sharing this with us and your other recipes which I'm looking forward to trying. Best wishes and thank you again.

You are a absolute treasure of youtube and cooking in general. Best wishes for this new year to you.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

I have vowed to make my own bread and stop buying it. Homemade is SO much better! Have a bag of King Arthur's bread flour in the wings 🤗. John, you make so many people's day, around the globe. Thank you for all your postings. p.s. Ordered book 4. "All Bread" I was waiting for that exact book!

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you so much, It really helps keep the channel going.

I like to listening your English accent

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, New York Cheesecake profoodhomemade.com/new-york-cheesecake/

Thank you, John! I couldn’t bake bread until I discovered your channel. Love all your recipes! 👍

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

Thank you great 👍

Great videos John! Follow you on most of them, especially the shepherds pie and the bread making! With plenty of helpful tips! I haven’t seen you do it yet but can you tell me how Bakers get those lovely very very light crusty rolls ?they were my late fathers favourite and also mine! And I would love to make some, have you any idea how they are made? If so would make a nice video and would make my day! Keep them videos coming! 👍👍

@eadjh98

Жыл бұрын

Thanks for the ❤️ John, but do you know how they achieve it ? They cost about a pound for 4, but would be great if we could make our own at home! Just a thought John👍

I love your voice John. My wife thought I was watching Winnie the Pooh make bread.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

I made this bread this evening. Thank you. It is the best I have ever made.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Fantastic! I'm pleased you gave it a try my friend and it turned out well.

Very easy to follow. Thank you for sharing John.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

I'm gonna make this loaf but not for a fancy sandwich, no, it's for toast with lashings of butter and bake beans.

@goilo888

8 ай бұрын

Altogether now - “Beans, beans, good for your heart, beans, beans, they make you …. “

What would be the equivalency of re-kneading the dough in a stand mixer (with dough attachment)? Any ideas?

@JohnKirkwoodProFoodHomemade

11 ай бұрын

Do it by hand my friend. Thank you, and thanks for watching my friend. Here is my latest bread video recipe, Corner buns. profoodhomemade.com/corner-buns/

@soukiwifun5744

10 ай бұрын

I am not a baker, but kneading it in machine will be like starting the dough again as it may take all the air out 🤔

Thanks John.

Turned out perfectly. As usual your technique is absolutely perfect. Greetings from Thailand

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Fantastic! I'm pleased you gave it a try my friend and it turned out well. Thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, New York Cheesecake profoodhomemade.com/new-york-cheesecake/

Sounds like the Winnie the Poo voice ❤

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

I prefer the anonymous way of supporting, but am running out of things to buy on the website because I have it all, and I still want to support the channel. I did just get the cool apron though! Thank you to my favorite chef of all time!

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you so much Vicky, Your support really does help the channel tremendously in going forward. I will give you the name splash and shout-out on my very next video. Thanks again my friend. John

Happy New Year and thanks for the great bread tutorials!

I just made this bread recipe. My loaf came out wonderful just like yours. I followed the recipe to the "T" and had no problems. When you said "white" bread you weren't kidding. I LOVED the ease of making the bread and the taste was wonderful. Thank You for sharing your recipes.

@JohnKirkwoodProFoodHomemade

10 ай бұрын

Fantastic! I'm pleased you gave it a try my friend and it turned out well.

hi John, just wondering if you could showcase on how to make a leek pudding ? being from the north east also my mother used to make it for me when i was younger, but my attempts have failed. i have tried several dishes from your video's and yes they do get the thumbs up, keep them coming as you do make alot of homely foods for every day eating, thank you again in advance....

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Here is the ingredients list and full written method on the channels website, Steak & Kidney Pudding. profoodhomemade.com/steak-kidney-pudding/

@biggtony4295

Жыл бұрын

@@JohnKirkwoodProFoodHomemade thank you John, i will watch that episode

Hi John my name is John also. I looked at your recipe for Rye bread but I am trying to make a rye bread like I used to get at the local bakery. sadly they have closed over a year ago. It was the most wonderful bread. It had a shinny crispy crust and the crumb was like that of a white bread, open grain but heavier like a Rye should be. The taste was that of a Jewish rye made with pickle juice. I tried over 10 times to try and duplicate it but have had no luck. I was wondering if you could work it out and then post the recipe. It was shaped like a football not soccer, lol. or it can be in a loaf the shape does not really matter. The problem I have is I can not get it to raise right and it keeps coming out like a heavy dense German pumpernickel.

@deldrader5260

Жыл бұрын

I've got the same problem. I've used less rye flour and more white flour. When you get it to a nice crumb you don't have much rye flavor left in it.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

I'll look into it my friend.

@trijezdci4588

Жыл бұрын

First, rye dough must be fermented with acidic sourdough in order to slow down the higher enzyme activity in rye which otherwise overproof your dough. Second, it is important to understand that rye does not contain any gel forming proteins like wheat does. The proteins of rye are NOT gel forming. The capacity of rye dough to trap CO2 gas (which then causes the rise) rests solely on fibres called arabinoxylans (AX) and those form a gel as they absorb water. AX is also found in other cereals, including wheat, but in lower concentrations than in rye and only in the bran, whereas in rye is is also in the endosperm (centre). However, the protein based gel in wheat (called gluten) is far more elastic than the gel formed by AX. For this reason, rye dough cannot expand as much as wheat dough does. The CO2 bubbles will eventually burst. This results in a denser crumb with much smaller (irregularly shaped) holes. A 100% rye bread will therefore either be baked in a loaf tin, or it will be rather more flat, and it will have a denser crumb. Rye breads that aren't baked in loaf tins and have a more open crumb are rye-wheat or wheat-rye breads. The higher the ratio of wheat to rye, the more significant the impact of the gluten will be, the better the rise and the fluffier the crumb. However, it will also dilute the taste of the rye. In Germany, it is typical for rye-wheat breads to have a rye-to-wheat ratio of 80:20 or 70:30. The 80:20 has a more pronounced rye taste, but it is more challenging to get a good rise from it. The 70:30 is less difficult to get right, but the taste is milder. In Germany, wheat-rye breads are called Roggenmischbrot, literally rye-mix-bread. You can search for recipes and then use online translation to translate the recipes into English. One trick to get a rye bread with a texture that resembles a wheat bread is to mix the rye flour with gluten extract. It is important to use finely ground rye flour though. If you want a very soft rye bread, use refined rye flour, German type T815, or T997. If you want it a little more rustique, you can use finely ground rye wholemeal flour, or mix refined rye flour with finely ground rye wholemeal flour. A good ratio is 90% rye and 10% gluten extract. Mix that with 80-85% water (relative to the weight of flour and gluten extract) and inoculate with an acidic rye sourdough starter. Since this dough has gluten in it, it makes sense to let it rest for an hour or two, then do stretching and folding as one would do for a French wheat bread. Bulk ferment in the fridge for at least 16-18 hours, shape the loaf/loaves, put them into bannetons and let rise for another 2 hours before baking at 240C with plenty of steam. If the texture is still too firm, add more water. If this makes the dough too soft, add the additional water indirectly by using 0.5% of fleawort (finely ground into a powder) and mix with 9.5% of cold water, stir to make sure not lumps appear, let sit for a minute and then add the resulting gel into the dough (all percentages are baker percentages, thus relative to the total flours used). You can also use fleawort gel instead of the gluten extract, but the fleawort gel is also based on AX, so it isn't as elastic. It is more challenging but with some experimentation can also yield a nice fluffy and moist rye bread, with pure rye flavour undiluted by any wheat or wheat protein at all.

I woke up this morning craving homemade bread. I came across your video , and said, yep I'm trying this recipe. I just finished two pieces..yes I said two lol with butter and raspberry jam. Oh my goodness it was so soft with a little crunch around the crust. My absolute favourite bread recipe I have made. This recipe has been filed under * Yummy! * Thank you 😊

@JohnKirkwoodProFoodHomemade

5 ай бұрын

Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/wholemeal-multigrain-seeded-loaf/

Outstanding tutorial, came out perfect the first go... ty

@JohnKirkwoodProFoodHomemade

7 ай бұрын

Great to hear!

Xmas 24 🎉 ✟ , H N Year 24❤🎉

@JohnKirkwoodProFoodHomemade

6 ай бұрын

Thank you, and thanks for watching my friend. Here is my latest Bread video recipe. Old English Bloomer. profoodhomemade.com/old-english-bloomer/ Also with Christmas only around the corner please check out my Christmas playlist. Wonderfully easy recipes to help you through the big day. kzread.info/head/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO

John, Happy New Year. I've been making bread for 10 years now and I always learn and pick up tips from your tutorial videos. I really wish I had seen your videos years ago. It would have eased my journey into home bread making. Thank you so much for this video!

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

I have to make this loaf every weekend as it also makes fantastic toasting bread. Thanks

Gas holes in bread are usually the result of overproofing. Your initial proof looked fine but you let the loaf rise too much in the pan. A good rule of thumb is the loaf shouldn't rise any further than 1 inch above the rim of the pan when it goes into the oven to bake. If you do this, oven spring will see your final loaf rise just as much as if you overproofed - but with no tunnels or holes. A short (15 minute) third rise before shaping will help with this as well. I hope I haven't offended you with these suggestions. I am a longtime professional baker too.

@markgilder9990

Жыл бұрын

And 120,000 views, says it all really.

@denisemetzger305

10 ай бұрын

All I do is roll out the dough then roll it up like a cinnamon roll before putting it in the pan and that takes care of any air pockets in the dough.

Not making fun here but a very strong resemblance of the voice for Winnie the pooh. Good video good job.

@jigglyjojo

Жыл бұрын

I thought so too! Very comforting ❤

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you, and thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake. Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/

Yes,, it does look perfect.

@JohnKirkwoodProFoodHomemade

5 ай бұрын

Thank you, and thanks for watching my friend. Here is my latest pie video recipe. Steak & Creamy Peppercorn Sauce Pies profoodhomemade.com/steak-and-peppercorn-sauce-pies/

Wow,John! I really thought you were going to cut the tip of your thumb off. 😂 I tried this loaf anout a year ago and liked it. I'm recovering from a nasty illness acquired at Hogmanay in Edinburgh and had promised my wife a sandwich loaf by noon today. I forgot, but Olive the Cat awakened me at 4:45 AM and I remembered this recipe. She likes a square sandwich so I added another rise and baked the loaf in a lidded Pulman pan. You saved the day, mate! It has been cooling since 7:30 AM (9:21 now) looks and smells great!. Thank you! Yours, Bill in Maryland.

@JohnKirkwoodProFoodHomemade

6 ай бұрын

Fantastic Bill! I'm pleased you gave it a try my friend and it turned out well.

I can't believe you made that sandwich and took a bite, and the heel laid on the cutting board. Shame, Shame, Shame. The warm heel is the best part of that loaf. At least that is the opinion of this old man. I'm 82 and still bake my own bread, I learned from my mother many years ago. Of course I only bake one loaf at a time, she used to make 6 to 8 loafs at a time. Really like your channel, I've made a lot of your bread recipes and they always turn out great. Keep up the good work. I think that is what helps keep us young.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

Sounds like Winnie the Pooh

@Down_the_Wind

Жыл бұрын

Came here to see if anyone else thought the same. Wasn’t disappointed. Soothing to listen to, as well!

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

Great tutorial......thankyou!!....👍

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you, and thanks for watching my friend. Here is my latest bread video recipe, Rustic Country Loaf. You can find the ingredients list and full written method on my website. profoodhomemade.com/rustic-country-loaf/

Hello John, Your bread recipe was perfect. I doubled the ingredients, I made a loaf and 6 rolls. Thank you very much.

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Fantastic! I'm pleased you gave them a try my friend and they turned out well.

The familiar voice of David Attenborough

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/

Mayonnaise John? Are you a faux northerner? What happened to pease pudding or salad cream? I'm 60 years old and never saw, ate, was given or expected to give anyone mayo..... Sandwiches: egg; tuna; grated cheese; salad, you name it salad cream was the thing. And ham without pease pudding 🤨

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

I can't wait to give this a try! Thank you for these videos, I can't wait to get to start baking again!

@JohnKirkwoodProFoodHomemade

Жыл бұрын

Thank you and thanks for watching my friend, Here is the ingredients list and full written method on my website.profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

I simply adore you and your recipes. I'm going to make this tomorrow - I can't wait!!

@JohnKirkwoodProFoodHomemade

5 ай бұрын

Have fun!

You sound like Winnie the pooh

@JohnKirkwoodProFoodHomemade

4 ай бұрын

Thanks for watching my friend. Here is my latest video recipe. Perfect Steak (Medium rare) and Garlic n chilli Tenderstem Broccoli side dish. profoodhomemade.com/perfect-ribeye-steak-medium-rare/ profoodhomemade.com/garlic-n-chilli-tenderstem-broccoli/