#No Proof Bread

TRADITIONAL SODA FARLS Don't forget to like, share and save this for later😍 Now, when I was growing up in Avoca, Co Wicklow, I only remember my Granny and Mother making Soda Bread. It wasn't until I got married to an Ulster man that I became aware of Soda Farls - and have been making them ever since as well as encouraging others to do the same😊 It's The Real Bread Campaign all this week and we got together with James, Nifoodblogger with the idea of making some traditional breads together and inspire lots of you to do the same! Here's Part 2 of our story making Soda Farls - James did a great job for someone who has never made bread before so if you've never tried it, this is your sign to give it a go if you're seeing this video😍 You'll find all the details of the recipe in the comments #cookwithnorah #makeyourown #breadrecipe #realbreadcampaign #homemadefood

METHOD 👇🏻 Measured with the Heart Cob-Style White Bread Loaf ⚠️ Disclaimer: This process does not need to be followed exactly. You can do as many stretch and folds as you like throughout the first few hours and even through it into the fridge for the next day if you want! ✨ Quick Recipe Breakdown 👇🏻 Add to a bowl Strong white flour 1 sachet instant / dry yeast (handful) 2 t salt 1–2 T maple syrup Mix dry ingredients together Slowly add hotter-than-tap water Mix until it starts to resemble a dough (It should be quite wet and a little messy) Cover Let sit on the counter for 30 minutes Wet your hands Place your hand underneath the dough Lift up, wiggle slightly and pull across Repeat 8 times (My dough was quite lumpy so I did this for about 1 minute) Cover Let sit another 30 minutes Wet hands again Do 4 more stretch and folds Cover Let sit for 2 hours Lightly flour your hands Turn dough onto the counter Knock it back by kneading for about 20 seconds Shape into a ball Place hands underneath the dough Move in circular motions to tighten and gather the base Place onto parchment paper - cut my parchment because I find the type I’m using is sticking to my bread recently so I wanted to try prevent that. (Dust with the flour left on your worktop) Cover Let sit for 1½ hours until doubled in size Preheat oven to 220°C / 425°F / Gas Mark 7 Place a metal pot with lid into the oven to preheat Carefully transfer dough into the preheated pot Cover with lid Bake for 20 minutes Remove lid Reduce oven to 200°C / 400°F / Gas Mark 6 Bake for a further 30 minutes Remove from oven Cool completely on a wire rack Slice, slather in butter ✨ Then stuff your gob ✨ 👩🏼‍🍳 A Few Wee Tips & Notes 🔪 - You can use strong or plain flour - Wet hands stop sticking - Stretch and folds build gluten without heavy kneading - The wetter the dough, the softer and more open the crumb - Preheating the pot creates steam which gives you that proper crust. Also adding 4-6 ice cubes in with the bread also helps create steam - If it sounds hollow when tapped on the bottom, it’s done #TheKitchenShift #WhiteBread #CobLoaf #FromScratch #LearnToCookAndEatWell

Country White Bread! 🍞 Nothing beats the smell of homemade bread fresh from the oven ✨ Soft, fluffy, and made from scratch—this country white bread is pure comfort in every slice! Xoxo... Alex 😘 Good-Good Baby Ingredients ¾ cup warm water (115°F) ½ cup warm milk (115°F) 1 tbsp granulated sugar 1 packet instant yeast 1 ½ tsp kosher salt 3 cups (440g) bread flour 3 tbsp very soft butter Instructions Preheat your oven to 350°F at least 1 hour before baking. In a medium bowl, whisk together the warm water, warm milk, sugar, and instant yeast. Add the flour and salt to the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl). Pour in the milk and yeast mixture. Mix on medium speed until a dough ball begins to form, scraping down the sides as needed. Once the dough comes together, add the softened butter 1 tablespoon at a time, allowing each addition to fully incorporate. Lightly wet your hands and perform a few gentle coil folds to form a smooth ball. The dough may still feel slightly sticky—this is normal. Cover the bowl with plastic wrap and let the dough rise for 45 minutes to 1 hour, or until doubled in size. Punch down the dough and turn it out onto a lightly floured surface. Roll it into a rectangle about 9 inches long and 4 inches wide. Starting from the 4-inch side, tightly roll the dough into a log. Grease a loaf pan with softened butter and place the dough inside. Cover with a clean cotton towel and let rise for 45 minutes, until doubled again. Bake uncovered for 35–40 minutes, or until the loaf is golden brown. Let the bread cool for 5 minutes before turning it out onto a wire rack to cool completely. Slice, store, and enjoy! #recipe #bread #howto

the never fails soda bread recipe ✨🍀🍞🥖 250g plain flour 250g wholemeal flour 25g butter 500ml butter milk tsp of salt tsp bicarb soda 100g oats (optional) easy to put together and is ready in about 30-40 mins at 180• fan Enjoy 💋💋

Homemade Bread

Don’t miss out: 👉🏽Register for my 2 days online fluffy bread Masterclass (link on profile ) 👉🏽Still not getting that bread as fluffy as mine ? Buy my secrets to fluffiness - link on profile. 👉🏽FLOUR POWER 120+ Recipes PAPERBACK is out on Amazon , link on profile to order ! 👉🏽FLOUR POWER 120+ Recipes Ebook if you prefer ebook , link on profile to order ! 👉🏽 Grab my cookbook with 50+ favorite tried & tested recipes VOL 1 & VOL 2 – link on profile! 👉🏽Sourdough guide by Foodzizzles (link on profile to order ) 👉🏽Food creator growth & monetization strategy Session (link on profile ) 👉🏽 Shop my kitchen gadgets & baking tools– all my favorites are linked on my storefront. 👉🏽shop my MIXER (link on my profile ) 👉🏽want written step by step instructions of my daily recipes ? Subscribe to my Facebook page . (See my Facebook profile ) SWEET BREAD (Soft & Fluffy) Ingredients: • 3¼ cups (410g) all-purpose flour (plus extra ¼ cup if dough is sticky) • 1 cup warm milk • 2 tbsp (28g) butter • 3 tbsp (45g) sugar • 2 tbsp oil • 1 tbsp instant yeast • ¾ cup Nutella (for filling) • 1 large egg • ½ tsp salt • Egg wash: 1 egg yolk + 1 tsp water or milk 📌 Save this recipe & give it a 👍🏽 or ❤️ for more amazing recipes. 👀 Swipe through the images for perfect result . 👇🏽 Check this out: 👉🏽 Order my cookbook with 50+ of my most loved, tested, and trusted recipes – link on profile! 👉🏽 Shop my favorite kitchen gadgets & baking accessories – sweet deals waiting on my profile. Don’t forget to follow my storefront! See you in my next one ❤️

Don’t miss out: 👉🏽Still not getting that bread as fluffy as mine ? Buy my secrets to fluffiness - link on profile. 👉🏽 Grab my cookbook with 50+ favorite tried & tested recipes VOL 1 & VOL 2 – link on profile! 👉🏽 Shop my kitchen gadgets & baking tools– all my favorites are linked on my storefront. 👉🏽shop my MIXER (link on my profile ) 👉🏽want written step by step instructions of my daily recipes ? Subscribe to my Facebook page . (See my Facebook profile ) 🍞 CONDENSED MILK BREAD 🍞 Ingredients: For the Dough: • 1 cup warm milk (250 ml) • ¼ cup condensed milk (75 g) • 1 egg • 2 tbsp sugar (30 g) • 3½ cups all-purpose flour or bread flour (420 g) • ½ tsp salt • 2 tsp instant yeast • ¼ cup unsalted butter, softened (50 g) For the Coating: • 2 tbsp butter, melted (30 g) • 2 tbsp condensed milk (30 g) Note: Add the yeast before adding the flour. I forgot and had to add it later don’t be like me 😊 📌 Save this recipe & give it a 👍🏽 or ❤️ if you love fried chicken! 👀 Swipe through the images for step-by-step tips to get that golden, crunchy coating just right. 👇🏽 Check this out: 👉🏽 Order my cookbook with 50+ of my most loved, tested, and trusted recipes – link on profile! 👉🏽 Shop my favorite kitchen gadgets & baking accessories – sweet deals waiting on my profile. Don’t forget to follow my storefront! See you in my next one ❤️

Don’t miss out: 👉🏽Still not getting that bread as fluffy as mine ? Buy my secrets to fluffiness - link on profile. 👉🏽FLOUR POWER 120+ Recipes PAPERBACK is out on Amazon , link on profile to order ! 👉🏽FLOUR POWER 120+ Recipes Ebook if you prefer ebook , link on profile to order ! 👉🏽 Grab my cookbook with 50+ favorite tried & tested recipes VOL 1 & VOL 2 – link on profile! 👉🏽Sourdough guide by Foodzizzles (link on profile to order ) 👉🏽Food creator growth & monetization strategy Session (link on profile ) 👉🏽 Shop my kitchen gadgets & baking tools– all my favorites are linked on my storefront. 👉🏽shop my MIXER (link on my profile ) 👉🏽want written step by step instructions of my daily recipes ? Subscribe to my Facebook page . (See my Facebook profile ) 🍞 CONDENSED MILK BREAD 🍞 Ingredients: For the Dough: • 1 cup warm milk (250 ml) • ¼ cup condensed milk (75 g) • 1 egg • 2 tbsp sugar (30 g) • 3½ cups all-purpose flour or bread flour (420 g) • ½ tsp salt • 2 tsp instant yeast • ¼ cup unsalted butter, softened (50 g) For the Coating: • 2 tbsp butter, melted (30 g) • 2 tbsp condensed milk (30 g) Note: Add the yeast before adding the flour. I forgot and had to add it later don’t be like me 😊 📌 Save this recipe & give it a 👍🏽 or ❤️ if you love fried chicken! 👀 Swipe through the images for step-by-step tips to get that golden, crunchy coating just right. 👇🏽 Check this out: 👉🏽 Order my cookbook with 50+ of my most loved, tested, and trusted recipes – link on profile! 👉🏽 Shop my favorite kitchen gadgets & baking accessories – sweet deals waiting on my profile. Don’t forget to follow my storefront! See you in my next one ❤️

Easy White Bread Recipe | So Soft & Fluffy 🍞 One of the easiest and cleanest breads you can make at home. No preservatives. No artificial flavors. No chemicals you can’t pronounce. Just pure homemade goodness. Made with simple ingredients you already have in your kitchen — and the result is soft, fluffy, bakery-style white bread every single time. Once you try homemade bread, you’ll never go back to store-bought. Perfect for breakfast, sandwiches, or toasted with butter. 🤍 Save this recipe so you can bake it anytime. Share this with someone who loves fresh homemade bread. Follow @kannedakitchen for more easy homemade recipes. Detailed recipe 👇🏻 Classic White Bread | Professional Bakery Method Yield: 2 standard loaves Ingredients 720 g all-purpose flour 480 ml warm water (38–40°C) 2 tbsp sugar 14 g active dry yeast (2 packets) 2 tsp salt 4 tbsp unsalted butter, melted Method 1. Yeast Activation In a bowl, combine warm water, sugar, and active dry yeast. Stir gently and allow it to rest for 10–15 minutes until fully foamy. This confirms proper yeast activation. 2. Dough Development In a stand mixer bowl, combine flour and salt. Add the activated yeast mixture and melted butter. Mix on low speed for 1 minute, then increase to medium-high speed and knead for 6–8 minutes until a smooth, elastic dough forms. 3. Bulk Fermentation Transfer dough to a lightly oiled bowl, cover, and rest in a warm environment for 30–40 minutes, or until doubled in volume. 4. Scaling and Shaping Divide dough evenly into two portions. Shape each into a rectangle, then roll tightly into loaf form. Place into greased loaf pans. 5. Final Proof Cover and proof for 15–20 minutes, or until the dough rises slightly above the pan edge. 6. Baking Bake in a preheated oven at 350°F (175°C) for 30–35 minutes, until golden brown and fully baked. 7. Cooling Remove from pans and cool completely on a wire rack before slicing. Result: Soft crumb, golden crust, and authentic bakery-quality white bread made from scratch. #whitebread #breadrecipe #artisanbread #freshbread #homemadebread

Baker @katlieu “caught a ditto” and made ube shio pan (Japanese salt bread) and Korean crusty salt bread! (No real Pokémon were harmed in the making of this video.) For more bread recipes, visit modernasianbaking.com or check out Kat’s baking cookbook, Modern Asian Baking at Home

SAVE & SHARE this @julietsear Salt Bread Recipe✨ Do you like this longer format video or do ou prefer shorter videos? Make sure to send to your freinds who love bread baking this is AMAZING 🤩 Fluffy Salt Bread (12 rolls) ✨ Tangzhong 25g strong bread flour + 140g milk Dough 350g strong bread flour 25g caster sugar 10g sea salt 1 tsp (7g) dried yeast 160g milk 1 egg 55g soft butter For layering 120g cold butter (cut into 12 pieces) Extra melted butter + sea salt to finish Make the tangzhong Whisk flour + milk over low heat 3–4 mins until thick like a paste. Cool slightly. Mix dough Combine flour, sugar, salt, yeast. Whisk milk + egg into tangzhong (just warm, not hot). Mix to form dough, add the soft butter then knead 8–10 mins, until smooth & bouncy. Cover and chill overnight or rise 1–2 hrs until doubled. Divide into 12. Rest 10 mins. Roll each into a long triangle, place a piece of cold butter at the wide end, roll up (croissant-style). Place on trays, brush with water, cover, and proof ~1 hr until puffy. Bake on 200°C fan, add a little water to oven for steam. Brush with water and sprinkle with sea salt flakes or crystals Bake 10 mins → reduce to 180°C and bake 10–12 mins more until deep golden. Brush with melted butter Serve warm! 💡 Keeps up to a week (reheat to refresh). Amazing toasted with cheese. #saltbread #homemadebread #baking #fluffybread #breadlove

Salt Bread making tutorial! This is a more detailed tutorial that will explain how to mix, shape, and bake the famous Salt Bread. I’ve changed some things from my last Salt Bread tutorial and I hope this time, you’ll have more success at making the perfect Salt Bread. Full recipe is on my website. Link in bio! #saltbread #shiopan #breadmaking #baking #bakingrecipes