There’s no one like our Martha!

Martha is a master of her craft. I could watch her all day. The details of her recipes are amazing. Thank you Martha Bakes!

She's such a nice teacher. I love her. I made the multigrain bread and it was very yummy. So healthy, too.

Besides her amazing food she gives me family and mom vibes

I used different nuts, hazel nuts, crushed almonds, chia seeds, & oatmeal, and it turned out really good. I was afraid of my dough because it was my first time but it turned out good. Thank you! ♥️

Anytime I want to cook something, I look up Martha' s recipes. I followed her recipe for the white bread and everybody in my family loved it.

Love the tips for streamlining the process without sacrificing flavor. Bread making at home is so easy and no chemicals like in store-bought loaves.

I have always been intimidated to make bread. I'm going to take the plunge...thank you

Looking forward to this I really need to improve my bread making skills lol :-) I'm good at Scottish bannocks but would love to learn other skills! :-) I love how rustic the grain bread looks! Angie x

Thanks Martha🌞

Thanks. They all look so beautiful. Been doing ryes this year, will try this one soon.

Martha, you are amazing. Your baked goods are so beautiful, and you make it look so easy. Thank you so much.

I really love watching and learning all your baking Thank you so much ❤️ artha you are the amazing teacher

Your home must be smelling amazing 🍞🥖

best RECIPE AND COOKING

Fantastic!!!!they all look beautiful and I can imagine how delicious they taste. Thank you Martha. You have touched the hearts of millions of people. Much love to you.

Looks delish ! 🍞 I noticed the position of the white bread changed from when they were first put in the oven and once the loaves were removed. (It's good to be instructed as to if they need rotating 😊)

All look incredible! I can’t wait to try the rye loaf!

So beautiful Martha Stewart; YOU make your 🍞 🍞 bread making and baking 👀 look sooo easy to do such beautiful loaves of 🍞 🍞.

Good morning Martha!👑 I Will prepare 2 of the recipes. Thank you ! God bless you!🙏I enjoy Your Lourdes.😊❤🎶

Thank you so much for all the recipes so far. I love it.

This looks so good!!

Loves how Martha makes receipies such easy to apply and the results are amazing. I would definitely consider establishment of bakery food line business namely Martha Bakery.

Used to help my mother bake bread when I was a little girl. She didn't have a mixer half as nice as that one. Once it got too thick for the beaters we'd take turns kneading it for what felt like forever. She'd make about 5 loaves every week and the house would smell great.

*Martha is a great bread master👍👍👍*

Her skills are real, her recipes work as advertised

Love your technique! Love Martha Bales💕

I wish I was Martha Stewart 😌

Looks delicious

Hi Martha

These all look delicious! I think I can even make them. Thanks so much for sharing!

Thank you Martha mem for showing bread recipe made my life much easier I bake at hme seeing all ur videos like eggless 🙏🏼❤️ god bless 💕

Martha your bread looks so good, Can you please tell me what is better way to cut the bread??? Thank you so much.

Love ❤️❤️ it!!!!🍞🍞

I prefer sourdough starter to the lab created yeast she used and I would add molasses to the multi grain and rye bread. Other than that the bread looks delicious

❤ i love bread 🍞 I like the kind from Trader Joe's it has flaxseed and oatmeal on it

Looks delicious.

Hi Martha! I love to bake bread and other yeast products. I am questioning the very high temperatures you use and the long baking times... most of the recipes I use are around 375 to 400 degrees and bake for 25 to 30 minutes.

J’adore vos recettes . Vos pains sont parfaites , pas de bijoux pour faire ce genre de préparation, c’est très appréciable 👍👍👍👍 Bien amicalement de France . Bise Romain

Can you please make a dark rye bread in this style

You make the best breads ❤️

WOW...

Like we say 😁bread and water get away stress😂👍🏼it’s an algerian🇩🇿proverb👍🏼

You are a best teacher ❤️❤️❤️

Nice bread 🥖

Martha I made the white bread and it risen well. But when I let it cool the started to slice it the crust was extremely hard. I did put butter on the loaf when it came out of the oven. Not sure what I did wrong?

Olá gostei muito, desta e de todas as suas receitas. Pode dizer-me de quantos litros e a marca da sua batedeira? Reparei que é grande o copo. Muito obrigada

Good Day Martha, I want to make your white bread, however, I noticed a water discrepancy. In the video, you added 2 cups of warm water. The recipe, however, indicates 2-1/2 cups of warm water. Can you please clarify this water amount. Thank you kindly, Tierney Young

Bread Boss!!!

I like your beautiful spacious kitchen. It feels great to bake! You're awesome darling!🥂

Very useful and yummy

😋😋😋

Is adjusting recipes from 2 to 1 loaf as easy as halving all ingredients?..

Can the recipe be cut in half to make just one loaf of the Multigrain bread. Has anyone tried that.

very nice

Look very delicious 🤤 😋🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞

Nobody can not touch her. She’s the Queen 💕

Where to purchase the big dough hook

Mashallah my favourite chef

I am allergic to egg what can I use.

I am both cheap and frugal with my heat bills. My kitchen is easily 65 or lower in the winter. Any suggestions for rising dough under these conditions. Am not too skilled at turning on oven for a few minutes to use as a proof box. Any suggestions?

Yuumm

instant yeast does not need any kind of sugar. There's an excess of starch for it to munch on in the flour.

Please, Martha, just download the video of rye bread.

How about sourdough?

Can i use instant yeast instead of the active.

👍❤️🌹🌹🌹

What if you don’t have a mixer.. how else to mix/ knead the dough

Dam it, I forgot to add the butter! My first attempt at making rye bread. It’s cooking way to fast. 😱

So detached from the average household and their budget.

The mixer is noisy, please oil the mixer

*Never* use a measuring or other spoon in the yeast and then in any other ingredient storage container without washing and drying it thoroughly first! *EVER.* You do not want what can result from doing this. It's better to use multiple teaspoons (actual teaspoons meant for eating off of) to get the yeast out. 3 teaspoons = 1 tablespoon. This way, you use a teaspoon for the yeast and then pop it in the sink for washing later, then you can move on as normal with the recipe. It's yeast. A minor difference in measures between a graduated 1 teaspoon measuring spoon, and a teaspoon meant for eating, won't be enough to cry about. Yeast is very forgiving if treated correctly, for both temperature, moisture, and feeding. Also, it's bread, not a filo dough. Butter isn't absolutely necessary within the bread dough, but instead can be replaced with around 1/4 to 1/3 of a cup of Canola Oil (because it has no real flavor to it). This is far healthier than butter. If extra salt is necessary, that can be added to the 2nd batch of flour before adding it to the dough. The bread will end up either buttered, spread with mayonnaise or a house sauce, or perhaps have melted cheese on it, all of which will have more than enough salt for flavor. Only add whatever salt is necessary to control the yeast growth. Anyway, at least don't add both salt and salted butter to (any) dough, without considering all the mg of salt in each serving or sandwich (which will be at least 2 servings/exchanges of bread)! But the source of fat matters too. The lower the saturated fat in the fat source, the better! Also, it's not necessary to use butter on top of the baked loaves. Again, Canola Oil is just as effective and healthier. One other consideration is that if you use an oil instead of butter, for any step whole bread-making, your bread will be edible to more people. Try to find out what people's food allergies or other preferences are, if you know who you will be serving the bread to before you make it. If anyone is allergic to milk, using an oil in place of the butter will solve the problem with no loss to the quality of the bread whatsoever. With the proper overall sodium content in each bite, seriously, no one will notice the difference. At all. Saltiness, sweetness, bitterness, and sourness are what sell people on foods. Get these down pat, and you can get away with all manner of culinary sins galore! Substitutions, as long as they are, say, one fat for another, or one carb for another, are pretty easy to cover *if* you get your basic tastes right. If you want to skip the plastic wrap and have a microwave (medium or large size inside the chamber), you can use the non-running microwave as a place to rise your bread. I like to pre-heat mine with a cup of water for 1 or 2 minutes first. Once the dough is shaped and ready for the second rise, I pre-heat the microwave again, then leave the cup of hot water inside the chamber and stick the bread pan with the shaped dough in it, along side the cup of hot water! This works very nicely. If necessary, the cup of hot water can be removed for the second rise, so that two bread pans will fit and rise evenly.