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Learn how to make easy homemade bread for beginners with this never-fail recipe! This step-by-step guide is perfect for anyone looking to bake soft, fluffy bread at home, even if you’re a first-timer. Follow along as i share tips and techniques to ensure your bread turns out perfect every time. Trending tips, techniques and perfect proofing.@Theapron41 Subtitles Available in Multiple Languages! For a better experience, turn on subtitles (CC) in your preferred language. For the best results, I recommend using a kitchen scale to measure ingredients in grams, as this gives the most accurate and consistent outcome. But if you don’t have a scale, no worries! i have include cup measurements and ounces so you can still follow along. Thanks Ingredients:- Milk- 400ml, 1 ⅔ cups, 14 oz whipped Cream-50ml, 3 ⅓ tbsp, 1.7 oz Sugar-45 gm, 3 tbsp, 1.6 oz Instant dry yeast-6 gm, 2 tsp Bread flour- 600gm, 4 ¾ cups, 21.2 oz Salt- 1 tsp, 5 gm Milk powder-40 gm, 4 tbsp, 1.4 oz Unsalted butter- 60gm, 4 tbsp, 2 oz For more bread-making tips and techniques, check out my other videos,they’re full of helpful tricks to perfect your skills! method:- Step 1: Preparing the Yeast Mixture Start by pouring 400 ml of milk and 50 ml of cream into a bowl. Add 3 tbsp (45 g) of sugar and 2 tsp (6 g) of instant dry yeast, and then stir to combine. If using active dry yeast, activate it in lukewarm milk for 5–10 minutes until frothy. Step 2: Preparing the Dry Ingredients In a large bowl, add 600 g of bread flour (or all-purpose flour with reduced liquid), 1 tsp (5 g) of salt, and 4 tbsp (40 g) of milk powder (optional). Sift to keep the dough light. Slowly pour the yeast mixture into the dry ingredients and mix until a dough forms. Expect it to feel sticky at this stage—it’s normal. Step 3: Kneading the Dough Knead by hand or with a machine until smooth and elastic. For me hand kneading took around 15 minutes. Gradually incorporate 60 g of soft butter, a little at a time, until fully absorbed. Perform the windowpane test by stretching a small piece of dough; if it stretches thin without tearing, it’s ready. Step 4: Resting the Dough Place the dough in a greased bowl, cover with cling film or a cloth, and let it rise for about 1 hour or until doubled in size. If your kitchen is cold, use the oven light or a bowl of warm water for a cozy environment. Avoid high temperatures to prevent a yeasty flavor. Step 5: Shaping the Dough Punch down the dough and Divide into two equal pieces, roll each piece into a loaf shape, and place in greased loaf pans. Step 6: Proofing the Dough Cover the loaves and let them proof. Watch the dough carefully; proofing time depends on weather and kitchen conditions. The loaves are ready when they’ve doubled in size but still hold their shape when lightly pressed. Step 7: Baking the Loaves Preheat your oven to 170°C (340°F). Brush the tops with milk for a soft, golden shine or egg wash for a glossy finish. Bake for about 30 minutes until the loaves are golden brown. Detailed guide for beginners: 1. Flour Selection Bread Flour (12-14% protein): Best for chewy, structured bread like loaves or sourdough. All-Purpose Flour (8-10% protein): Great for softer breads but may need less water. 2. Water Consistency Tip for Beginners: if you are not sure, Always add liquid gradually. Dough should be soft and tacky, not overly wet or dry. 3. Kneading Technique Tip: If dough sticks to your hands, lightly flour the surface or your hands—don’t overuse flour. Knead until the dough is smooth and elastic. Tip for Beginners: Don’t rush kneading. If your arms get tired, take short breaks. By Machine: Start at low speed for 3-4 minutes, add butter then medium speed until soft and elastic texture. Around 12-15 minutes 4. Proofing Time and Temperature General Rule: Proof until the dough doubles in size, not by time alone. In Winter: Cold kitchens slow proofing. Use an oven with the light on or place the dough near a bowl of hot water. This can take 1.5–2 hours or more. In Summer: Warm temperatures speed up proofing. Monitor closely to avoid over proofing, which can collapse the dough or cause a strong yeast flavor. Expect 45–60 minutes. 5. Baking Tips Preheat your oven for at least 10-15 minutes to ensure consistent heat. -Be Patient: Bread-making is an art. Take your time to observe and learn how the dough responds. -Avoid Over-proofing: Always monitor the dough, especially during warm humidity , to prevent it from collapsing. -Weigh Ingredients: For consistent results, use a digital kitchen scale instead of measuring cups. more bread recipe video:- #bread #easybreadrecipe #recipe #homemaderecipe #howtomakebread #easybread #milkbread #whitebread #sandwichbread #rezept #rezepte #nokneadbread #howtomakebread #theapron #theapron41 @Theapron41

Learn how to make easy homemade bread for beginners with this never-fail recipe! This step-by-step guide is perfect for anyone looking to bake soft, fluffy bread at home, even if you’re a first-timer. Follow along as i share tips and techniques to ensure your bread turns out perfect every time. Trending tips, techniques and perfect proofing.@Theapron41 Subtitles Available in Multiple Languages! For a better experience, turn on subtitles (CC) in your preferred language. For the best results, I recommend using a kitchen scale to measure ingredients in grams, as this gives the most accurate and consistent outcome. But if you don’t have a scale, no worries! i have include cup measurements and ounces so you can still follow along. Thanks Ingredients:- Milk- 400ml, 1 ⅔ cups, 14 oz whipped Cream-50ml, 3 ⅓ tbsp, 1.7 oz Sugar-45 gm, 3 tbsp, 1.6 oz Instant dry yeast-6 gm, 2 tsp Bread flour- 600gm, 4 ¾ cups, 21.2 oz Salt- 1 tsp, 5 gm Milk powder-40 gm, 4 tbsp, 1.4 oz Unsalted butter- 60gm, 4 tbsp, 2 oz For more bread-making tips and techniques, check out my other videos,they’re full of helpful tricks to perfect your skills! method:- Step 1: Preparing the Yeast Mixture Start by pouring 400 ml of milk and 50 ml of cream into a bowl. Add 3 tbsp (45 g) of sugar and 2 tsp (6 g) of instant dry yeast, and then stir to combine. If using active dry yeast, activate it in lukewarm milk for 5–10 minutes until frothy. Step 2: Preparing the Dry Ingredients In a large bowl, add 600 g of bread flour (or all-purpose flour with reduced liquid), 1 tsp (5 g) of salt, and 4 tbsp (40 g) of milk powder (optional). Sift to keep the dough light. Slowly pour the yeast mixture into the dry ingredients and mix until a dough forms. Expect it to feel sticky at this stage—it’s normal. Step 3: Kneading the Dough Knead by hand or with a machine until smooth and elastic. For me hand kneading took around 15 minutes. Gradually incorporate 60 g of soft butter, a little at a time, until fully absorbed. Perform the windowpane test by stretching a small piece of dough; if it stretches thin without tearing, it’s ready. Step 4: Resting the Dough Place the dough in a greased bowl, cover with cling film or a cloth, and let it rise for about 1 hour or until doubled in size. If your kitchen is cold, use the oven light or a bowl of warm water for a cozy environment. Avoid high temperatures to prevent a yeasty flavor. Step 5: Shaping the Dough Punch down the dough and Divide into two equal pieces, roll each piece into a loaf shape, and place in greased loaf pans. Step 6: Proofing the Dough Cover the loaves and let them proof. Watch the dough carefully; proofing time depends on weather and kitchen conditions. The loaves are ready when they’ve doubled in size but still hold their shape when lightly pressed. Step 7: Baking the Loaves Preheat your oven to 170°C (340°F). Brush the tops with milk for a soft, golden shine or egg wash for a glossy finish. Bake for about 30 minutes until the loaves are golden brown. Detailed guide for beginners: 1. Flour Selection Bread Flour (12-14% protein): Best for chewy, structured bread like loaves or sourdough. All-Purpose Flour (8-10% protein): Great for softer breads but may need less water. 2. Water Consistency Tip for Beginners: if you are not sure, Always add liquid gradually. Dough should be soft and tacky, not overly wet or dry. 3. Kneading Technique Tip: If dough sticks to your hands, lightly flour the surface or your hands—don’t overuse flour. Knead until the dough is smooth and elastic. Tip for Beginners: Don’t rush kneading. If your arms get tired, take short breaks. By Machine: Start at low speed for 3-4 minutes, add butter then medium speed until soft and elastic texture. Around 12-15 minutes 4. Proofing Time and Temperature General Rule: Proof until the dough doubles in size, not by time alone. In Winter: Cold kitchens slow proofing. Use an oven with the light on or place the dough near a bowl of hot water. This can take 1.5–2 hours or more. In Summer: Warm temperatures speed up proofing. Monitor closely to avoid over proofing, which can collapse the dough or cause a strong yeast flavor. Expect 45–60 minutes. 5. Baking Tips Preheat your oven for at least 10-15 minutes to ensure consistent heat. -Be Patient: Bread-making is an art. Take your time to observe and learn how the dough responds. -Avoid Over-proofing: Always monitor the dough, especially during warm humidity , to prevent it from collapsing. -Weigh Ingredients: For consistent results, use a digital kitchen scale instead of measuring cups. more bread recipe video:- #bread #easybreadrecipe #recipe #homemaderecipe #howtomakebread #easybread #milkbread #whitebread #sandwichbread #rezept #rezepte #nokneadbread #howtomakebread #theapron #theapron41 @Theapron41

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