to help the prooving and rising of dough make sure that bowls are all warm, metal bowl placed warmed t-towels in to warm it up glass bowels warm up when dough placed in to rise cling film the top and wrap in warm t-towels all helps with the prooving gets the raising of the dough on the go. My kitchen is always cold so always remember the olden days "warm the bowl" xx

Hi John, I've only just found you on you tube, because I wanted to make my on bread.. I made this loaf, following you every step of the way. I am so proud of myself, I did it and its absolutely lovely, and my husband was very impressed, and also ate half the loaf in 5 minutes. Thanks John, I will be trying more of your recipes.

Since there isn't a cookbook number 5 for me to purchase, here is a gift of Thanks to my favorite chef!🍞

Perfect is an under statement

I just wanted to say thank you for all your excellent videos. You are a calming voice and great teacher. I love all of your videos. Wishing you the very best.

Very much a novice breadmaking and have clung to trusted recipe until this loaf. Shocked myself. THANK YOU!

I learned baking bread with you during the pandemic. I thought it was difficult, but you made it easy. Thank you very much, sir. I can make my own bread today and know when it fails... I hope you and your relatives are very much ok.

I find kneading difficult for health reasons, so have been making no knead bread. But there are times when you just want that nice, close, soft crumb. And I've started your trick of using the handle of the wooden spoon to mix dough - fantastic!

Simply Amazing, like everything else John does. ❤❤❤❤❤

I never heard of the additional 5 minute "commando" bake. Thank you again, John.

I stopped baking for a while after covid. Your videos have helped me love the craft again. Thank you for that.

HI John, Thanks for sharing your recipes. I've made bread for years and never realised yeast went off until I made your crusty roll and the dough never rose. Everyday's a school day 😀

You're the BEST ❤. From London

Gracias Jhon, saludos desde Guadalajara, Jalisco, México .

Prayers do come true 👍 I was hoping for this

Looking forward to making this today John, for Sunday tea tomorrow, Thank You.

Looks delicious. Takes me back to my childhood years ago. Next door neighbour was manager of a flour mill and flour had to be tested for quality. He would bring home loaves of fresh bread and hand them into our home as an act of kindness.

Wow John….I can just about taste this loaf, I can imaging a chip sarnie with some brown sauce to dip. That has to be my fav sarnie ever!!! Thank you for the wonderful step by step tutorial, you voice is so soothing and the instructions are super easy to follow….even for slow pokes like myself lol. I sincerely hope you have had a gorgeous weekend, maybe had nice weather??? It has been quite nice here in Canada, chilly but dry so there’s that!! Again….many thanks for sharing your expertise with us, I am excitedly waiting for the next one. 🥖 Tina 🥖

Just love all the videos John...this recipe is right up my street. Thank you Sir.

Thanks!

This is like the platonic ideal of sandwich loaves.

John, I bake a lot and love your recipes. Baking this for the first time, and the 2nd proving isn’t going as planned. 45 minutes and it’s not even risen to the top of the tin. I did activate the yeast, yet there seems to be something off. Will try again this afternoon with a brand new container of yeast. Will let you know the outcome! **Update. I made a second loaf. This time I did it by hand rather than the mixer. The result was much improved. I usually knead by hand, so I will continue to do that. Thanks John! My boys loved both loaves. ❤

Hello John. I don't make all of your recipes. I make some, and some have become favorites in my family. Like the Cast Iron Pizza, Crusty Bread, and fried rice. When you post a video, I do watch, mostly for the narrating and presentation. Thank you.

If you are really hurting for money, you can just keep yeast active and alive by simply feeding it a little flour and sugar from time to time, and keep it in the fridge. You can then draw off enough to bake with, and the yeast will make more yeast! You too can be a yeast farmer! Just don't forget to feed the yeast! It's the same basic routine as sour dough starter. As long as you feed it, it will just go on and on.

Thanks always for the great recipes!

Just received my books and I’m so excited to make some English treats for my family holiday celebration! Thank you so much.

I made this loaf this morning. ( did the chocolate chip muffins as well …. Fantastic) they both turned out amazing, the crust and the texture. What a winner, thank you.

Thank you, John🙏👍

I can't wait to try this!!! I've not baked in quite a while and wanted to get back into it, so guess this will do just nicely. Just wanted to add, this is such a great channel and thank you for all the work you put into making them

I've been busy recently baking some of your bread recipes and am really amazed at the difference between the recipes when there are only 4-5 ingredients. I put your bread book on my Christmas list.

I made this recipe 3 days ago and it was such a big success that I'm doing it again today.

I was positively salivating when you took the bread out of the oven. A wonderful video and recipe as always ❤

Cold winter days are perfect for baking 😊

I've made this recipe today, it is absolutely worth it! Easy and tasty! Also not expensive!

I just pulled my loaf out of the oven, and it smells wonderful in here. I can't wait for it to cool down so we can try it. Thank you for the easy to follow tutorial!

Hi John, once again best loaf I've ever done! I did your butter recipe too! They eat very well together. Thanks again.

Vegas loves John Kirkwood’s videos!

Cheers John, my niece loves baking and I always share these vids with her.

Hello John 👋 I've had a go at making bread by hand a couple of times and although I really enjoyed the process, the results were hit and miss. I briefly considered buying a bread-making machine but I wanted to enjoy the hand made process, and try to learn from my mistakes. After watching this lovely breadmaking tutorial, I now know where I went wrong. Firstly, my yeast must have been old/inactive. The brand I bought is added straight to the dry ingredients, so there's no opportunity to check if it froths up. I'll make sure I use your technique for checking the yeast from now on. Secondly, I don't think my kitchen was warm enough at the proofing stage. All things considered it's no wonder my loaf didn't rise! Nevertheless, I'm keen to try again and I've order a few extra bits & bobs from your website. I've also really pushed the boat out and treated myself to a heated bread proofing box. I'm sure I'll get more use from that than a bread-making machine. I have a question about this delicious recipe please? I only have two 450g loaf tins, so can I just split the dough in two at the 'pan stage' and make 2 loaves at once? Many thanks for sharing all your wonderful knowledge with us. Your videos are a joy to watch ☺👍

This made a lovely light loaf, very well received! Thank you.

Excellent recipe John, thank you very much. My effort tasted absolutely delicious with a nice crumb even if it was a little flat on top and never got the same rise yours did. It rose to the top of the loaf tin and that was it. Will definitely bake again.

I make everyday your recipes, thank you John!!!!!!😊😇😇😇🙏

Cheers for this John. Have done a few of your crusty farmhouse loaves now so no stranger to going commando for the last few minutes. Can't wait to try this one next with my John Kirkwood apron courtesy of my lovely wife.

Amazing as always!

John, I love your no knead recipes because I too have severe arthritis in both hands. I ordered your bread recipe book and it arrived in New Zealand today.❤❤❤❤❤ now I can't wait for tomorrow so I can get some more flour. I've made bread every other day😂😂😂😂. One problem here in NZ is the size of our tins, ours are mostly too large. Love that you put tin sizes in. Thanks. Sheryl. ❤

Thats crying out for a few slices of bacon, a spread of best butter and a drizzle of HP 🤤

Yum! Look at that crust!

Such clear consider instruction and demonstration. Thank you so much! The bread looks fantastic. I like the smaller recipes.

Just like my great grandmother used to make when we’d go down for the day 20 years ago!

That's my favorite part of the bread, the heel with lots of butter 😋😋😋❤❤❤

Hi John just made your crispy crusty white loaf and it turned out very similar to what i used to enjoy from the bakeries in the uk. Tasted divine as even my wife who is the harshest critic said that it was good and tasty - warm freshly baked slice with a spread of butter. This was my first attempt at making a loaf by hand and it was light and airy ( was worried that it would be dense) however didn’t get the same 2nd rise as in your video. The bread that I get in Texas bakeries is at most 3/10 and I would give my bakes at least a 7/10. This and with your video’s have stirred my passion with baking. Thanks again and please keep sharing your superb bread recipes 😉

Baked this morning. I forgot the time and over proofed on the first rise. The dough collapsed, but waste not want not. Shaped it and left for a second rise of 1 hour and it was delicious just the same, although not as tall as expected. Just me to feed, so I sliced and froze half. I usually make John's easy sandwich bread but prefer the crispy crust of this one.

Just marvelous, John!

I love that side opening oven.

John, I am so happy I have come across your KZfaq. I have just started making bread and you have explained this so well. Thanks you very much 😊 I will purchase your book once I am able to!

Now then John, hope you are well fella. Watching the way you made that loaf reminded me of my dad explaining to me how the breadmaker mother bought him for Christmas was useless, apart from the neading function,,, .. I could hear his voice while watching this 😊👍

Hi John, I’ve been looking at your videos for a while now. I tried making this loaf today. It looks ok but I don’t have a mixer so all done by hand. It doesn’t look as big as your loaf so not sure if I’ve done something wrong. Thanks for the videos, like you I am retired and only recently started having a go at baking. Hopefully I’ll get better. Thanks again. 👍

That looks beautiful! I learned some tips today...Thank you Mr. John.

I've been looking for a good sandwhich bread recipe! Mine always turn to flat breads so I'm excited for this one 🍞

Thank you for the lovely recipe! Mine turned out great 😊

Lovely! Everyone should learn how to ' bake a loaf '

i made loaf of bread using your recipe. It came out good.

What a wonderful and cheap loaf. Thanks brother!

Lovely ❤just so easy, thank you dear. Have a wonderful Thanksgiving weekend.

Thanks John! - Nothing better tha fresh baked buttered breat! - Cheers!

What a lovely recipe John, I made your bloomer recipe on Friday and it looked and tasted as good as yours. Thank you for your continued inspirational videos 👍

Looks ( and sounds) like another winner John, I'll be baking this next week.

I made this bread and it was as hard as the Rock of Gibraltar. I usually never have any issues with your recipes. I don't know what I might have done wrong. I'm not willing to try again. Will stick to the other recipes I got from you🤣

God bless you John Kirkwood.

Thank you for a wonderful tutorial. Can't wait to try this next week. Tried many of your bread recipes successfully!!!!

Looks lovely John will try this one x

!Thank you!

It's always a thrill to watch you bake🌹

Thanks John I’ve made two of your loaves like this and they turned out just like yours

It literally made my mouth water. 🇨🇦

Thanks

Seems similar to 'Bloomer Loaf'..? Like the bread like this, very much

Soooo many bread recipes on this channel, but not a single rock cake recipe. Despite asking and waiting for 4 years!

John good Sunday evening. Well if that bread doesn’t make you feel hungry I don’t know what will. It looks absolutely delicious and crispy. You have surpassed yourself. Will give this a go definitely 😊. Hope your keeping as well as can be. Sorry to hear about the arthritis in your hand. Take Care. Yvonne

Another beautiful tutorial and recipe - I'll be making this tomorrow - thank you John x

Looks awesome John, will be making that this coming weekend.....

❤🤍💙 all your videos mate👍

Wonderful, again John ❤

Thankyou John just ordered your book, will I be able to double this recipe I have 13 grandchildren and just had my first great grandchild haha I think I will need triple the recipe before long thankyou for sharing your recipes with us it is well appreciated thanks again kim from Newcastle upon Tyne close to you

Christmas came early today, i received the 4 cookbooks arrived.

Looks delicious John.😋👍

Looks scrupulously delicious 😋 x

Brilliant again mate, wish we had smell a vision

So yummy, hot bread out of the oven with a thick layer of butter. A little bit of vegemite and you are golden.

Thanks John! Love your recipes, think I'll make this loaf for Boxing Day sandwiches! 😍

Can’t beat a good old John recipe, I bake weekly now a mix of soft sandwich rolls and a bloomer ! Keep thinking about making a Toastie loaf in one of those large square tins with the lid.😂

Hello Chef! I just made this loaf and it blew my mind how well it turned out. I followed recipe to the gram and even though it didn’t look as good as yours I was so happy with results, I think mine can only get better with practice as I am new to bread making. I tried it out with a chicken sandwich with home mayo, delicious! I then toasted a slice to have with butter and strawberry coulis for desert, amazing toasting bread. If I wanted to make some for gifts how would you store it before they are handed over, let’s say 1 day? Thank you Chef for another banger! Cheers from across the pond.

Looks so good and appetising. Will be making this. Thank you. All the best to you John

lovely

Thanks for the tip about the water. I didn't know that.🍞😊

Brilliant John. You are amazing fella. Take care mate. 👍

John I followed your last white bread recipe and it's become my go to. But I often said the one thing I would change is I want a crispy or crust since I love biting into a tough crust with a soft bread beneath. How did you read my mind

That looks wonderful! Thank you, John! 🍞🏆

Спасибо Вам, попробую и этот рецепт хлеба! 😊Thank you, I will try this bread recipe!😊

Thank you 😊