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  • (Intro music.)

  • Hey, it's Vanessa from CraftyGemini.com.

  • Today I'm going to teach you how to make bread.

  • Yes!

  • You don't need any fancy machines or breadmakers or anything like that.

  • All you need is what you see on the table right here.

  • So let me walk you through everything.

  • Here you need a bowl, obviously.

  • I prefer glass but you can also use a plastic bowl.

  • You're going to need a whisk and a wooden spoon.

  • Then you're going to have a measuring cup with one and a half cups of hot water.

  • Here I have some honey, and I'll show you how we use this in a second.

  • A half-cup measuring cup; some measuring spoons.

  • Salt and oil; I have Olive Oil but you can use any oil you like to put in your bread.

  • Here is the yeast, of course.

  • And then we have two different types of flour.

  • You can just use white bread flour, you can use just whole wheat, or you can mix them

  • like I do.

  • I find that just the whole wheat makes the bread way too dense for my flavor.

  • So I like to mix them both, and I'll show you what the ratio is when we start mixing

  • things up.

  • So let's get started.

  • First thing we do is take some hot water.

  • Make sure it's not just lukewarm.

  • You want it to be like hot bath water, somewhere around 103 to 108 degrees.

  • I never actually use a thermometer.

  • I just gauge it by hand and I've never had a problem.

  • I'll show you what you're looking for.

  • Now, the honey, I'm going to drizzle just a touch in there, because the yeast actually

  • feeds on this.

  • So make sure you don't put a lot, especially if you're making savory breads because you

  • don't want the honey flavor to come out; you're just using that to feed the yeast.

  • I move it around with my whisk just to dissolve it.

  • If you're using sugar, go through the exact same process.

  • Now comes our yeast.

  • For the one and a half cup of water I put, I want to put one and a half teaspoons of

  • the yeast.

  • And notice what I'm going to do: You're not mixing it in, you're just sprinkling it across

  • the top.

  • That's one teaspoon and then I'm going to get the half.

  • And the same thing.

  • Just sprinkle it, don't move it, don't touch it.

  • Just take a clean dish towel and cover it up.

  • Now you're going to let it sit for five minutes.

  • After five to seven minutes, this is what you want your yeast to look like.

  • It looks a little puffy to the top and it's one sheet across the entire top of the bowl.

  • If your yeast doesn't look puffy like this, you want to just dump this out and redo it.

  • Make sure that the water's a little bit warmer, maybe it wasn't warm enough, or maybe it was

  • too hot, so just try it again.

  • And once you get a feel for it this won't be a problem.

  • Like I said earlier, I've never had a problem with the temperature; just try to go for a

  • hot bath water.

  • Now I'd like to start with the whole wheat flour.

  • Going to add a half cup -- here's a half cup measurement -- of the whole wheat flour.

  • Just level it off like that.

  • And you're just going to dump it directly into your bowl.

  • And this is where you want to really whisk this up to activate all the gluten and the

  • flour with the yeast and all.

  • So, you see how it's nice and frothy, just keep whisking it for about 30 to 45 seconds

  • or so.

  • If you want to add more whole wheat flour, you can go ahead and do so at this point.

  • Some people just use whole wheat flour.

  • I tend to find that it's too dense, so I like to do a mixture.

  • So half a cup is all I'll use in this batch, so I'll put away the whole wheat flour.

  • And now, at this point, I like to add the salt and the oil.

  • So, I like to add two teaspoons of salt to this one-and-a-half cup of water that we started

  • with.

  • So here's my teaspoon measurement.

  • There's one.

  • Some people find this too salty, but if you want you can start off with one teaspoon and

  • then go from there.

  • And that's two.

  • Move that around.

  • (Whisking.)

  • Now the oil.

  • I'm going to add one tablespoon of oil, and I'm going to be using Olive Oil today because

  • I want this flavor in here.

  • But, again, I said you can use Canola Oil or whatever oil you want to use.

  • So just one tablespoon, just like that.

  • Whisk that together.

  • And now we're just going to add our regular white bread flour.

  • And you're going to add the flour in half-cup increments, okay, because you don't want to

  • overflour your stuff.

  • You want to mix in every half cup and keep going, until I show you the consistency you're

  • looking for.

  • So here's half a cup; add one.

  • And I'll usually add whatever my mixings will be right now after I put in this second half

  • cup of flour.

  • Because it's still kind of liquidy and you can mix things in here nicely.

  • So, for example, if you wanted to make Rosemary baguettes, I would chop up either some fresh

  • or dried Rosemary and dump it in right now.

  • You can add anything you want, really; raisins, sun-dried tomatoes, basil, anything.

  • I mean, at this point you can make the bread into whatever kind of bread you want.

  • So it's really great to just play around with different ingredients you have in your house

  • and see what you come up with.

  • I've actually even put pumpkin puree, canned pumpkin puree in here and it turns out great,

  • it's really moist.

  • If you want the bread to be a little bit chewy, go ahead and crack an egg or two in here if

  • you want that, just play around with it.

  • It's a really versatile recipe.

  • Now I'm going to add another half a cup.

  • Now, notice I'm still using the whisk but you'll see after I mix this in it's going

  • to be a little too clumpy for me to keep using the whisk, so this is where I'm going to switch

  • over and actually use my wooden spoon to just stir this stuff around.

  • Okay.

  • So I'm going to put that aside.

  • Add another half cup, and use my wooden spoon, and just mix it around until it's all incorporated

  • and just keep going.

  • And the reason I don't tell you specific amounts of flour to use in total in this batch is

  • because it really does depend on how much moisture there is in the air.

  • If you live in a more humid climate, you'll need to add a little bit more flour than if

  • you live somewhere a little bit dryer.

  • So I'm really just going to show you a close-up shot of how you want the consistency of your

  • dough to look like.

  • Add another half cup of flour, and just keep stirring.

  • And really this is not so hard.

  • Just takes a little elbow grease and that's all it really takes.

  • You don't need an expensive, fancy breadmaker or a mixer or anything like that.

  • I have one of those big commercial mixers and I don't even use it for this, because

  • really it's unnecessary.

  • Another half cup.

  • And you're going to keep doing this in half-cup increments until you get to a point where

  • the spoon can almost no longer turn or stir the dough, because it's all into one huge

  • ball.

  • I can still see it's a little bit loose, so I'll incorporate the rest of this in there.

  • Just keep going.

  • You see how it's getting together; it's all combining itself into one big ball.

  • Okay.

  • Still a little loose, it's not exactly how I want it.

  • And do you see how it kind of still sticks to the spoon?

  • Before you dump it out on your working surface to knead it out, you want to get it to where

  • it's not just stretching like that.

  • Another half cup of flour.

  • You can see how it's not sticking to my spoon any more.

  • You see that?

  • Okay.

  • That's how you want it to be.

  • And I just take a little bit of flour, sprinkle it around like that.

  • Then you're going to dump your dough right on to your work surface.

  • And it's okay if it's kind of in a few different chunks, we're going to bring it all together.

  • Make sure you wash your hands for this part and just start combining everything.

  • You see how it's kind of still sticking to me?

  • You see that there?

  • You don't want that.

  • So we're going to get another half cup, and don't put the whole half cup in.

  • I just like to sprinkle it a little bit, push it into the dough with my hands, and then

  • I'm folding it in from the inside out like this -- I mean from the outside in.

  • Okay.

  • Because it's okay if the dough kind of sticks to you a little bit, but you don't want it

  • to just peel off like it was doing earlier.

  • You want to try and get it as dry as you can without overflouring it.

  • You see right there, it's still too wet, so I'll put a little more flour there.

  • And this is the kneading part.

  • Everybody has their own kind of style of doing this.

  • Sometimes when I get real into it I'll use the heels of my hands, kind of push it in

  • there.

  • You can see my fingers are no longer sticking to it so this is pretty good.

  • And then you want to knead it, it sounds like a lot but maybe like 100 or 150 times or so,

  • which is not that much.

  • It just takes a few minutes.

  • (Music.)

  • So now that my dough is nice and tight, you can hear that.

  • It sounds -- (tapping) -- just like that.

  • Now you're going to take a clean bowl and use a little oil, whatever oil you used inside

  • the bread is fine, and just a little drizzle.

  • Okay.

  • Now with that oil in there, just take your clean fingers and rub it around, all the way

  • to the top edge and all that.

  • You take your ball of dough, put it in, kind of swirl it around, turn it out, and then

  • plump it in the other way.

  • And then just take your clean dish towel, cover it, and just put it somewhere to rest

  • for about 30 to 45 minutes.

  • And what you want to see is that the ball doubles in size.

  • In this bowl it'll probably reach almost to the top, and that's what we want to see.

  • After about 40 minutes, this is what you end up with.

  • Okay.

  • What you want to do now, just takes a few seconds, literally just going to punch it

  • down with my hand.

  • You see how it's like a bag that deflates?

  • Just like that.

  • And now you're going to cover it back up and put it right back where you had it for another

  • 30 to 40 minutes.

  • So here's my dough after the second rise and it went a little higher than the first time,

  • just because I had it close to the stove where I was cooking something else.

  • So you see it's nice and puffed up; see all the air bubbles there in the dough pretty

  • much.

  • We're going to dump it out on our surface again, flour it a little bit.

  • And here we're not necessarily kneading it for the same reasons that we did before, but

  • we're actually going to just knead it just enough to get the air out.

  • A little too much there.

  • Just knead it enough to get the air out.

  • That dough looks good.

  • Now you want to separate it into whatever pieces of bread you're going to decide to

  • make out of this.

  • So you can make baguettes, which are long ones, and I'll do one of those.

  • Let me cut a chunk off here, and just work with it so it doesn't stick like that to your

  • hands.

  • And notice what I'm doing, this is how I like to do it.

  • I kind of just roll it and tuck those edges under, so I get a smooth side on the top.

  • And just to stretch it out, depending how long you want it to be.

  • Just play with it.

  • It's like dough, like any other kind of dough, you can make whatever you want out of it with

  • the kids, you can make funky shapes and things like that.

  • So there's one.

  • And here I'm using a nonstick surface on a big cookie sheet type thing.

  • You can use just regular spray nonstick on a regular cookie sheet if you have a nonstick

  • one.

  • If you don't, you can just use parchment paper.

  • Anything that just won't allow the bread to stick and that'll work fine.

  • So let me show you how you can make some dinner rolls also.

  • I just tuck all those edges in and that's how you get a nice smooth surface, okay.

  • So just tuck all that in there.

  • Nice little ball like that, just put it there.

  • And you want to give your bread space because they're going to rise first and then they'll

  • rise even more after you bake it.

  • (Music.)

  • To give the bread a little decorative touch, I like to take a sharp knife and just go and

  • cut slits into the top of the bread, not too deep.

  • But it just adds a little something.

  • To the circle ones, you can do whatever you want.

  • And then we're going to set this entire tray aside to rest.

  • And at this point what I like to do is actually preheat my oven, so that in the time that

  • the oven is preheating my bread is rising, getting ready to go in the oven.

  • So now that the bread has risen and it's almost ready to go inside the oven, what I like to

  • do to add a little extra shine on top of the bread once it's done is to make some egg wash.

  • So all you need is an egg.

  • Crack it into a little bowl or cup, add a little bit of water, and then just beat the

  • egg up.

  • Then you're going to brush this mixture onto the top of the bread.

  • Take my brush and just brush it on.

  • I'm going to put this tray into the oven at 375 degrees like I said earlier.

  • And for this amount of bread for one tray, and given that I didn't make it into just

  • one huge ball, I'm going to probably put this in the oven for about 35 minutes and then

  • I'll check it, and I'll show you how to check once we get to that stage.

  • If I were to put all of this dough into one big ball, you'd probably want to leave it

  • in for about 45 to 50 minutes and then check.

  • If you made a bunch of small little balls, then probably put it in for 30 minutes and

  • check; so kind of, you just gauge it.

  • Baking bread is not like some of the other baked pastries and things you make, that if

  • you open the oven you completely ruin it.

  • Don't worry about it.

  • After 30 to 35 minutes, you're safe to open it, check it; if it needs a little more time,

  • you can just put it back in and go from there.

  • So our bread is finished baking, it's come out of the oven.

  • This batch went in for about 35 minutes at 375 degrees.

  • As you can see I've already let them cool a little bit.

  • Now I want to show you how to check to make sure that your bread is cooked through.

  • If it's still in the oven and you're kind of going on the minutes and you're not sure

  • that it's done or not, just grab an oven mitt, pull one out, and you want to tap the underside.

  • If it sounds like this -- (tapping) -- nice and hollow, then you know the bread is cooked

  • through.

  • If it's still a little soggy or it doesn't sound hollow, put it right back in for another

  • three to five minutes and then check it again.

  • If you're going to eat it, it's good to go as soon as it comes out of the oven.

  • Now, if you're going to store it, you want to make sure that you let the bread cool completely

  • and come to room temperature before you put it in a plastic bag, but they do store well

  • in both the fridge and the freezer.

  • Okay?

  • I hope you all enjoyed my tutorial and I hope that you'll go out and try making your own

  • bread at home, because it's really easy.

  • Also, if you all throw in different ingredients and things, I would love to hear your comments

  • on some new ideas to make different types of bread at home.

(Intro music.)

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スクラッチからパンを作る方法-パン職人は必要ありません (How to Make Bread from Scratch- NO BREADMAKER NEEDED)

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    林宜悉 に公開 2021 年 01 月 14 日
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