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Hey, I am Hilah. Today, I am going to show you how to make some bread homemade, and you
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do not need a bread machine, and you do not need to spend 15 minutes kneading and getting
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your arms all muscly and stuff. Screw that. This kind of bread you just throw it in the
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bowl and you set it aside, and you don't have to mess with it. Then you have some wonderful,
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crusty, homemade bread, and you can totally impress your in-laws. Do it!
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[MUSIC] Okay, so I only need four things for this.
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We need flour and yeast and salt and water. I am gonna start with three cups of flour
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in my bowl. Oh, my God! I barely have enough. Talk about perfect planning. It's my middle
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name. Okay, so I got that in there. I got the flour in. I am going to put in just a
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quarter of a teaspoon of yeast. If you buy these little packets, they usually contain
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like 2.5 teaspoons or so, so you have to just sort of cut it open and measure it, and check
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the date on your yeast. You want to make sure it's not expired. Okay, and then one and a
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half teaspoons of salt, and I got this recipe just straight off of the New York Times website.
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I will post the link on there, and it talks a little bit more about like the science behind
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this and why it works. But I can tell you what I remember, so I am gonna just mix this
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up together. Combine, all right, now I am gonna put in
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1 5/8 of a cup of water, and mix that around, and from what I remember, this article that
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I read, maybe like a year ago is that you put in a whole lot of water, and then you
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let it just sit by itself alone for 12 to 18 hours and excess water helps the gluten
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develop without having to knead it, and then the extra-long rising time with just a little
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bit of yeast, the yeast actually totally works because you're just giving a lot of time to
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multiply and create gases and all that stuff. So, anyway, I am not a food scientist, but
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it totally works, that's the important part. Okay, so it's all combined. Now, I am gonna
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cover it and set it aside for 12-18 hours and just let it do its thing. So through the
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power of movie magic I have here a bowl that I made yesterday that's been sitting for like
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probably 14 hours now. I did put plastic wrap over this one underneath the moist, damp towel
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just because I made a double batch yesterday and it was rising up really high and I didn't
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want it to get all stuck to my towel. So you can use plastic wrap, but I would recommend
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that you put a damp towel down or a damp towel over it just to keep it from drying out. So
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I am gonna put just a little bit of flour on my counter. Flour emergency almost out,
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and this is kind of a one-shot deal, so I am gonna show you. I am gonna punch it real
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hard. It's gonna be cool. So that kind of knocks all the bubbles out. Scrape it out
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of my bowl. It's very sticky and throw it on the counter. It's like that slime stuff
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that Nickelodeon use to have. All right, I am just gonna knead I twice. It's just being
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sort of folded over once, flip it around, fold it over again. That's all you got to
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do, done. It's all the kneading that this requires.
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So it feels like a jiggly butt. I am gonna put a little cornmeal down on a plate. You
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can use oatbran, what else? Put it on the plate, cover it again, and set it aside for
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another two hours to rise again. Done. See you in two hours. Okay, more movie magic,
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fast forward two hours. Here we have the second rising of the dough, and I have my oven pre-heated
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at 450, and I put my pan in there already, so it's really hot, and they get out of the
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oven and put my, dang it, put my bread dough in my hot pot, and you'll need a pot with
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a lid on it. Just has a lid that fits it .This blue cornmeal is making my bread look all
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weird, and just sort of, oooh, it sizzles. Get my lid. Put it back in the oven for 30
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minutes. Yikes! Okay, it's been 30 minutes. I am gonna get in here, take the lid off,
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put it in for another 15 minutes, and then we'll have bread. Okay, it's been 15 more
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minutes. I am gonna take it out of the oven and show you the golden deliciousness, and
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when it's done it should have pulled away from the edges so you can just ploop, plop
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it out like that. It's always best to wait a while, while your bread cools before you
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cut it, but I am running late for this blogger's picnic so I am going to go ahead and cut it
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now. Okay, so there we go. Delicious, hot, hot bread. It's beautiful risen and it looks
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so good. All right, I am gonna finish cutting them out and take it to my blogger picnic,
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but sign in for secret newsletter, get some secrets about me, and stuff, and go subscribe
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to YouTube, leave me some comments on my website. Give me suggestions. I love suggestions. See
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you later! Have a great day!
