Hi thr bread looks so good. I wish i had the things you have so i could make some

🍞👍👍🍞

Looks great. Now that you've made us hungry for homemade bread, how about a good sour dough recipe.

Thank you for a simple, easy,excellent bread recipe! I made this recipe today and it is light and fluffy…delicious! I used all purpose flour and removed two tablespoons per cup and replaced with two tablespoons of Vital Wheat Gluten, which converted my flour to bread flour. It works likes a charm and saves a trip to the grocery store.

That is beautiful bread! If you don't mind, I'll take my piece from the inner part. Seeing this particular recipe, you method & explanation gives me revived hope of baking bread myself again. Melissa, I think the covering of the yeast helps maintain the warmth of the yeast growing environment just as it helps the bread to rise. That is my hypothesis. Now, question pertaining to your Kitchen Aid mixer. I have seen 2 ladies on YT who had the same mixer as yours until the motor burned up /had a problem w/the sliced power cord. Upon research, I learned that the company highly recommended the mixers be serviced every 2 yrs. Have you experienced these problems w/ your mixer, or do have it regularly serviced?

And she's great with the camera! I wouldn't be surprised if we start to see some overhead shots sometime in the future.😊

Dos Melissa Cook meals daily, or do you?

Good idea

❤ Can You Use A Hand Mixer

Yes, I keep mine in the freezer too!

I’ve kept it in the freezer for a year and it’s still alive and works wonderfully! Homemade bread. Yum!!!!!

Thank ypu. I heard that also.

P.S. The jar said it expired about 6 months ago. If it's still working, I'm still using it😊

That's where I keep mine

We appreciate your kind words. Thank you very much for being a part of our channel. It's great having you with us at the able.

Hello from a fellow Michigander & I feel the same way!

I am a retired teacher who agrees!

@@comesitatmytable9044 I'm so lucky. I use very old Yeast & very little. Results are fine. But You've said nothing wrong. Keep cookin'!

@TammyFunk4056 can you then just use it straight out of the freezer? Or does it need to warm up first?

@@cathylongstreth5405 I just get the jars & keep mine in the refrigerator but if I could get bulk I would freeze as well. I have found that it does affect the ability to proof/raise right if I don't let it warm up first.

​​@@cathylongstreth5405 I keep my yeast in the freezer also. I will measure out my yeast first and then put the rest of my yeast right back in the freezer, then I gather up the rest of my ingredients, by the time I get all of that done, my yeast is right at room temp and it's ready to go into your warm water with sugar.

@@cathylongstreth5405 you can use it frozen straight out of the freezer. The warm water (110-115 degrees F) will instantly thaw it. I bought a 3 lb bulk brick of yeast over 10 years ago and stored in it mason jars in my freezer. I am still scooping out of those jars and as of today (7-31-24) it’s still going strong.

The utensil for mixing bread dough by hand is called a dough wisk or a bread wisk

@debgalloway1398 I would sure like to learn how to make hard salami! Can you share your recipe?.

@@cathylongstreth5405 I'd be happy to! It is a 3 day process but well worth the wait! It makes a great addition to holiday goodies and when wrapped tightly freezes well. My Aunt Barbara taught me how to make it, hence the name. Aunt Barbara’s Smoked Hard Salami 5 pounds hamburger 5 Tablespoons curing salt 1 ½ teaspoons liquid hickory smoke 2 ½ teaspoons garlic powder 2 ½ teaspoons mustard seed ½ teaspoon dried red pepper flakes 1 teaspoon black pepper Mix well in a large bowl, seal & refrigerate for 24 hours. Mix/knead thoroughly, seal & refrigerate another 24 hours. Mix again and divide into 3 even balls. Use waxed paper, parchment or foil and shape each ball into a log. As you work it into a log squeeze along the length to try to work any air pockets out. Once it feels even use your paper to roll into a round log. Repeat the process with the other 2 balls. Place on pan with rack, I use my broiler pan. Bake at 200 degrees for 6 hours, turning rolls after 3 hours. After cooling, store wrapped in foil in the refrigerator. DEB’S HINTS: I love to use venison for this but have to use at least 3 pounds of pork sausage to 2 pounds of the venison. Likewise, this is one time I do not use lean hamburger, it needs the fat to bake well. You always want to use disposable gloves to handle this. Not only is it impossible to get the liquid smoke to wash off your hands but any tiny little cut on your hand-Ouch! When you are working your rolls into logs it takes time to squeeze the rolls out. The more you do it the better feel you get for knowing there aren’t air pockets. In the end, it really makes no difference in the taste as all! When I was learning & found holes when slicing it, Aunt Barbara had the best solution…those were the pieces you had to eat so no one would see them! The way I gauge how long to make my rolls I eyeball the length of my pan. We often bought the little loaves of bread to make mini sandwiches, the Party Entertainers or Pepperidge Farms loaves. We always thought the pumpernickel/rye tasted great. Enjoy!!!

I don't have a grand mixer like that either. I rather think putting it away would snap me.

You don’t need a stand mixer to make bread. I use a cheap hand mixer with a dough beater to make sourdough bread…..so easy… takes about 7 to 10 minutes to get the dough ready for the first rise.

My husband got me a stand mixer years ago. I was making whole wheat bread for our family every week (home ground wheat) and I developed carpal tunnel (not from making the bread, from other work I was doing), and it became too painful to knead the stiff dough by hand. He didn’t want to miss my bread, so he bought me the mixer. Now that I’m in my 60’s, the carpal tunnel was fixed ages ago but I’ve developed arthritis in my hands and it’s helpful once again. It is definitely heavy but I consider it weight training, for now. 😂

I'm your age and make mine by hand as well. With the arthritis in my hands I would love to have a mixer but isn't in the budget. I definitely feel the effects from kneading but only making it for myself means I don't do it often. It's worth it!

I have 5 flours right now in my kitchen. I use bread flour in my chocolate chip cookies. Great recipe and they don’t get stale quickly like most other recipes.

I bought a large amount of yeast as soon as it was restocked during the pandemic. I still have one pound in the freezer-- I have wondered if it was still good. Should try some. Here in the country I've been told to pour yeast down the toilet that it helps the septic tank -- need to look that one up.

I get mine from King Arthur, comes in a brick size that I empty into a container then place it in the freezer.

It can go bad if the expiration date is past. I had a friend that this happened to. If the ex date is close or past be sure to proof first.

@@markbastings4451This came in a brick which hasn't been opened - - always been in the freezer -- hope it is still good. I proof first no matter what.

If it ain't messy it ain't good This is a sign of a very good cook 🙂👍

I’ve even used it to mix meatloaf mixture up

And you continue to do so!! Teach your littles how to continue. 😊

Have you tried his “world’s best brownies” recipe? If not try it and thank him and me later!!

Maybe you need a KZfaq channel yourself?

@@barbaracook4735 Oh no thanks, that I would never do but because it’s not my thing, I just watch others, but thank you for the suggestion, it’s appreciated.

I think what you're looking for is Friendship Bread...usually has a "starter"

@@douglasgunnoe7465 Yes, I think that is the correct full name. Thanks! I think she just cut it off and called it Amish bread. She liked to experiment with different flavors, and then she liked to take warm loaves to office where family worked for them to enjoy.

Growing up we also called it Amish bread...just ended up two different breads in today's post....Stay Hungry My Friends

Love you guys but as I said before too much work for me!

@@mikiweaver3558 Not required to make the stuff. I don’t cook, so I’ll probably never make anything from this channel. That’s not why I watch. I do it because I really enjoy how they do their videos.

I was thinking a coke float 😂

High five on that one!😊

I learned standing on a chair with Momma behind me reaching around and guiding my hands. At 62 I still make bread! Cooking & baking with your children is a timeless art not enough people do anymore. Sweet memories indeed!

Me too. I have arthritis in my back and shoulders, so hand kneading is out for me. I miss middle age! 😂

@@LauraMacMillan-el2kcI’m developing arthritis in my hands, so I get it. Thank goodness for my kitchen aid mixer! I still make bread or bagels every week.

Me also. Bread is so much, and not that tasty. 🍞

It's hard to beat fresh baked bread! Thanks so much for watching. We really do appreciate it.

We always make a carrot cake at Christmas time. We'll add that to our Christmas list for this year. Thanks for the request/suggestion. I absolutely love it. It's a delicious cake.

I turn the light on in the oven and it’s perfect.

There really is nothing like the smell of freshly baking bread!

Hope you enjoy it like we did. Thank you so much for watching and joining us at the table.

We are so glad to read this! Thank you for letting us know you had such a great experience with the bread! Butter and raspberry jam sounds like a great combination, too!

You can do it! We are so glad you are going to try our recipe. We sure hope you enjoy it. Thanks for joining us at the table.

3/4 TBSP gluten for each cup of all purpose flour. I typed and then didn’t proof read! (And on a site from two teachers too of all things. 😳) 😊

You are so welcome! We really appreciate that you are watching. Have a great weekend.

I'm not sure SAF is available here. We'll be on the lookout for it when we travel to other places since you are such a big fan of it. Thank you for the suggestion. We love it when a product has such a ringing endorsement.

We are so glad you're trying our recipes. That makes us very happy. We always eat a loaf and freeze the second one. Then once that second one is gone, we wish we'd made more to start with!

What do you do to it to freeze?