I'm going rogue.

It smells like pizza.

Is it poison if I just eat like this?

When do you put the yeast in, I wonder?

- [Male, Offcamera] Way long ago.

(ding)

(fun carnival music)

Today, we're in the Tasty Kitchen,

where the Try Guys will try their hand

at making bread.

But, there's a catch.

They will not be getting a recipe,

or any instructions how to do it.

They will just have to go by

their own initiative and

the ingredients they have chosen.

Oh no, I ... Oh no.

- [Joan] The bakers will be judged by our panel.

Alexis deBoschnek from Buzzfeed's own Tasty Kitchen.

Hannah Hart, from her show,

I Hart Food on the Food Network.

And Zack Hall, from LA's famous

Clark Street Bakery.

Bread is very simple on paper.

You get the flour,

and by adding water to it

it makes gluten.

Which is able to trap gas.

We use the salt just to give bread flavor.

Without it, it would be bland.

And we use the yeast to make the gas in bread.

That's why bread is inflated,

and it is nice and fluffy.

This is an extremely easy thing to mess up.

Especially if you don't have

a lot of practice doing it.

Bread.

Bread is one of those things

that everybody has eaten.

But how do you make bread?

I don't bake.

I don't cook anything.

I used to be a chemist,

so I know that baking is a very precise science.

And like math, I can look at a problem

and know it's algebra.

But I'm not going to know

what the answer is.

We're just going to fucking wing it, you guys.

I think I'm going to win this today.

I think, for once,

Keith is like the leader

because I think I know what I'm doing.

Ready, guys?

On your mark.

Get set.

And try and bake!

To get started, our bakers must first

select their ingredients from the Tasty Pantry.

And I hope they choose wisely.

Oh, liquid bread.

(bottlecap pops off)

Oh, boy, this is overwhelming.

There's a lot of stuff.

I would suggest to start with a loaf

of just flour, water, salt, and yeast.

You know, it's sort of like the benchmark.

It's like, do this before you move

onto adding other ingredients to it.

Do you guys know where gluten is?

I think I just need salt,

yeast, flour.

Is there anything else I should get?

Sugar?

I got honey.

Today I'm going to make a white bread.

White bread's a lot like me.

Plain, not super healthy,

and generally likable.

Thyme.

Cayenne.

I love black roasted sesame seeds.

I love alcohol.

I love spice.

Those two things represent me.

I'm going to try to find a way

to fold it into bread.

I don't know if either belong there,

but I'm going to make it happen.

My ancestors made the mistake

of forgetting yeast in their bread.

I am not going to follow in their footsteps.

Boom.

Three things of yeast.

My approach is just going to be...

I'm just going to grab

as much bullshit as possible,

and hope that something happens.

I don't want to create poison.

(offscreen laughter)

How many eggs do I need?

Fuck it, I'll take all of them.

Oooh, cinnamon!

Oh my god, yes.

In my family, me and my dad were

the only two people that liked cinnamon raisin bread.

So it's a very special memory for me,

and I'm going to try and recreate

the cinnamon raisin bread

that we bought at the store.

- [Joan] Ready!

Set!

Bake!

Okay.

What are we grabbing? What?

I need a bowl, I need a bowl.

Need a big bowl.

Need a small bowl.

So the first thing you want to do

when you're making bread is to

mix together your ingredients.

First ingredient of bread: bread crumbs.

Thyme to bake.

Nobody?

I have this sugar from Japan.

I didn't grab sugar.

I grabbed honey.

Which is essentially sugar

that's been vomited out of a bee's mouth.

My bread is going to be a

honey white bread, and I'm going to

give it an egg wash on top,

so it looks extra special.

Cayenne!

(sneezes)

Are you starting with spices? Is that ... ?

I'm just mixing them together.

(loud bangs)

My bread is going to be the

drunken 12 spice loaf.

It has an entire pack of IPA beer,

and lots of spice.

So, what's your game plan, Ned?

First, I'm going to make a

cinnamon and sugar mixture,

and set it aside.

It's going to give it some color,

some swirls, and some sweetness.

Today, I'm making a cinnamon raisin bread.

It reminds me of growing up eating toast.

I got three different types of flour.

I'm just going to go with this one,

because it sounds the fanciest.

Buckwheat flour.

Getting buckwheat on.

Today, I am baking a buckwheat loaf,

including some of my favorite things.

Like Nutella, gummy bears, and bread crumbs.

I am starting with yeast.

So what is yeast?

Is this the stuff that gives women infections?

Is this different yeast?

So one of these yeast packets is 14 grams.

Just a little bit of that.

There we go.

That's all the yeast you need.

Yeast is going in, baby.

Let's see what happens.

As everyone knows, all chemical reactions

get accelerated by agitation,

so I'm going to stir my yeast.

You know yeast is in beer, don't you?

If Eugene's bringing more yeast, then I want more yeast.

I'm supposed to put some amount of this water

into this bowl, and then add some amount of sugar

in as well, because the sugar activates the yeast.

You don't need to activate the yeast.

If it's dried like this, you can just add it in

straight with the dry ingredients.

Mix it, add the water, it'll do it's thing.

We'll put in the flour.

Pour it all.

Get it.

Get in there.

Buck buck buck.

All about the ratio.

Next we'll go with 20 grams of salt.

Mazel tov!

This is what they do in the cooking shows,

so let's do it like that.

So I'm just going to put in a tablespoon.

Now we can add our water.

Make a nice soft dough.

- [Keith] You should use water.

Here, now, you just want to mix it

until all of the water has been absorbed

and it's homogenized, so there's

no pieces of dry flour remaining,

and there's no clumps.

You look like you're doing very well, actually.

I have watched a lot of cooking shows.

They roll the dough into a little ball.

Does egg go in bread?

Because I'm putting it in there.

Why does mine look like doodoo?

Did I fuck up something?

You need to get some more flour in there,

because that's more like, um.

Mud pies, than anything else.

Any real flour?

I don't want to open a new flour.

Eugene, I'm going to borrow some flour, buddy.

There's one thing this dough needs,

and it's a little more love.

You want to make sure you knead your bread enough.

The way to tell whether you knead it enough

is it will change from some sort of putty

into kind of holding it's own shape a little more.

It'll look smooth, it'll look shiny.

This feels a lot like I'm

massaging a really squishy butt.

It's taking me forever to fucking knead this.

And I need this!

Y'all, this is coming together!

- [Keith] How is yours that color?

I don't know, I tried to be fancy.

Why is-- Why?

From that point on, you want to be hands off.

You don't want to be too rough with it.

I knead this, baby!

Because everything you do to it

will knock gas out of it,

and make it denser and harder to bake through.

Beer volcano!

Look, the more solid stuff I put in here,

the better shot I got.

I did find a beer bottle cap in it before,

but I took it out.

At this point, you're just shaping it

so it looks like a loaf of bread.

You want to make sure

there's not too much flour.

Just enough.

Otherwise it prevents the dough

from sticking to itself.

I've got my bread all rolled up,

with cinnamon and sugar and raisins.

Right now, you know what it looks like?

It looks like one of those airplane pillows.

This is my lump.

It's a little bit of buckwheat.

Some Nutella in there,

because everyone loves Nutella.

Threw in some Fruity Pebs,

for the nostalgia factor.

Here is my bread.

Nice and ready.

I hate that Eugene's dough

looks pretty okay right now.

After you've shaped it, then it proofs.

What I like to do at this point is to

stick it in the fridge overnight.

It'll rise really slow at a cool temperature.

The next morning when you come back to it,

you'll see it's doubled in volume,

and it's ready to be baked.

- [Joan] So it's been quite a day for our bakers.

And now they're ready to put their dough aside

to proof overnight.

Oh, I hope they don't fuck it up.

(happy idyllic music)

(sheep baas)

It's day two of this exciting baking challenge.

Everyone's waiting to see.

Have their breads risen?

- [ Ned] My yeast was foaming, so hopefully