- 1 week ago
🍞🌟 Discover the secret to creating the most delicious, cost-effective, and long-lasting sandwich bread right in your kitchen! In this step-by-step tutorial, you'll learn how to transform a Yukon Gold potato into the key ingredient for a bread that stays fresher longer. From preparing the dough to shaping and baking, join me on this homemade bread-making journey. The result? A soft, delectable loaf perfect for your favorite sandwiches!
Don't miss out on this ultimate guide to homemade bread bliss - like, subscribe, and bake along for more mouthwatering recipes! 🥪✨
Don't miss out on this ultimate guide to homemade bread bliss - like, subscribe, and bake along for more mouthwatering recipes! 🥪✨
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LifestyleTranscript
00:07I bet you didn't know that you can make your own sandwich bread from home and you probably
00:11already have the ingredients in your cabinet. Last time I bought sandwich bread from the store it was
00:15$2 extra and it tasted like wax. It can do so much better so let me teach you how to
00:19make
00:19mine from scratch. So the first thing you're going to need is a Yukon gold potato and we're
00:23going to peel that potato until it's completely skinless. By adding potato starch to our bread
00:28it's going to last longer and it doesn't get stale and you're going to have a shelf life for
00:32about two weeks if you put it in the refrigerator and even longer if you put it in the freezer.
00:36So
00:36we're going to peel this completely. You don't want any of the skin on the potato and we're going to
00:40wrap this tightly in some aluminum foil. We do not want the potato to burn. This is going into a
00:45400
00:45degree oven and it's going to be in there for an hour. While that's in the oven I'm going to
00:50get my
00:50dry ingredients together. I'm going in with some all-purpose flour. All of the measurements will be
00:54in the description below as well. I'm going to add a little bit of salt and some sugar to my
00:59all-purpose flour. Now I am using kosher salt but if you're using table salt you might want to cut
01:04your salt intake by half. You do not want your bread to be too salty but after that we're going
01:08to add in a little bit of diastatic malt powder. I'm just going by grams. This is on the scale
01:13by the
01:13way but I'm adding in my diastatic malt powder. I'm going to mix that together and then put that on
01:17my mixer. Now let's get our wet ingredients together. I have a half stick of butter and I'm going to
01:21melt
01:22that down. While my butter was melting down my potato was ready. It's been in the oven for about
01:26an hour on 400 degrees and as you can see it's ready to be mashed or rice in this case.
01:30I'm using a potato
01:31ricer. I'm going to rice that potato so it automatically combines into the water when we
01:36add our water to the butter and potato mixer. You want it to completely dissolve. You don't want to
01:41have big chunks of mashed potato in your dough. As you can see my potato ricer did the job and
01:46now I'm
01:46just mixing that a little bit together and as you can see it looks like mashed potatoes now but it's
01:51going to look better when we add our water and like I said you want your potato to dissolve in
01:55the water and you know you don't want it to be actual mashed potatoes putting it into your dough.
02:00So now all I'm doing is mixing in my water now and I want the potatoes to completely dissolve. Like
02:04I
02:04said we don't want big chunks in our actual potato dough. Potato starch is really going to give us that
02:09sandwich bread texture but we need one more thing to add a little bit more enrichment to it and I'm
02:13adding in one large egg. Kind of beating that egg into our potato water mixture. Once I'm satisfied I'm
02:19going to add in my dough attachment to my mixer and now I'm going to stream in that water potato
02:24and
02:25egg mixer into that flour. Now this dough is going to come together rather quickly but remember it's
02:31going to have a lot of enrichment in there so it's going to take a long time for it to
02:34combine into
02:35something strong like a potato bread. So just be patient as you can see it's getting all the flour
02:41together on the dough hook and it's kind of mixing it together. I'm going to be stopping a few times
02:46to
02:46kind of scrape down the bowl to make sure it's well combined. At this point you want to let your
02:50mixer do your magic. Now if you're doing this by hand you're going to have to knead this dough
02:53until it becomes strong enough. After about five minutes I'm going to take a break and as you can
02:58see you know it's doing a good job of coming together but it's not getting all of that flour
03:02at the bottom of the mixer. So I'm using my dough card to kind of mix it together by hand
03:06before I
03:07start mixing it together again. So as you can see now that it's got all of that flour at the
03:12bottom
03:12it's starting to come together a little bit more. This is going to be a long process it's going to
03:16take about 15 minutes for this dough to mix completely. Now I will say it might go faster
03:21if you're doing it by hand but nothing beats mechanical mixing for me. I've done a lot of
03:25doughs by hand and it can be tiring but as you can see it's all mixed together but it's still
03:29a little
03:30dry so I'm adding 50 grams of water to kind of make sure the dough is enriched and it comes
03:34together
03:35properly. Now you may or may not have to do this it depends on the humidity level in your actual
03:40house when you're mixing the dough. So please keep that in mind but I'm actually adding in a
03:44little bit of water to kind of make this dough a little bit more soft and less kind of hard
03:49and
03:49dry and griddle. Just I added in water it's going to add a little bit of time in my mixing
03:54process so
03:55this is going to have to go a little bit longer but like I said it's really depending on the
03:59humidity
04:00level in your house. Yours can be completely fine but at this point mine wasn't so you can see the
04:05mixture going on high speed to kind of incorporate that water. You can see that the dough is starting
04:10to clear the bowl and you know I'm just kind of mixing it on high speed and the gluten is
04:14developing
04:15very finely because you can see my mixture is moving which means the gluten network is getting
04:19strong. So at this point it has been 20 minutes in my kitchen. Now I didn't expect for this dough
04:24to
04:24take long but like I said I did have to add water in there because it was looking a little
04:29bit dry
04:29but now that I'm seeing that it's starting to clear the bowl I'm going to give it a check so
04:33I'm going to
04:33pull it up and you can see it's a little bit strong but it's still shearing a little bit when
04:38I pull it
04:38so I'm going to actually mix this a little bit longer. So I mixed it for a good five minutes
04:43but
04:43then I stopped it to make sure that I get all of the dough incorporated so I took my dough
04:47scraper and
04:48I'm just scraping down the size of the pan to make sure all of the dough is incorporated. That could
04:53be a
04:53problem when you have like sticky dough on the side of your you know your bowl because if the dough
04:58hook is not catching all of that it's going to be hard for it to develop gluten. So if you're
05:02mixing my
05:03hand you won't have to worry about this because you'll be kneading the dough by hand but if you're
05:07using a mixer this dough is quite sticky so you might have to stop and do this a couple of
05:11times.
05:11After I get all of that dough that's on the side of the bowl I'm going to turn back on
05:14my mixer and
05:15we're going to go for an additional five minutes. As you can see the dough is starting to clear the
05:19bowl a little bit more and at this point we're just going to wait for the perfect time to check
05:23it.
05:24After that five minutes I stopped it and I checked it and you can see when I pull it doesn't
05:28tear
05:28so that means that the dough is ready. I'm going to struggle to take this thing out of the mixer.
05:32You can get a little bit stuck when you're mixing at high speeds but I'm kind of putting the dough
05:36together with my dough card. I'm going to attempt to take this out of the bowl so I can rub
05:40it down
05:40with olive oil. We're going to proof the dough in the same bowl but as you can see it is
05:44quite sticky
05:45and the gluten is developed by me having a hard time to getting this dough out of the bowl. Once
05:50I get
05:50it out the bowl I'm going to cover it with a little bit of olive oil and you want to
05:53grease down the
05:54bowl because this like I said this dough is very sticky and you don't want it to stick to the
05:57side
05:58I'm taking a little bit of olive oil putting it on my hand and actually kind of folding in the
06:02dough.
06:02I can just tell by how the dough feels that it's going to be a great piece of bread. I'm
06:06doing one
06:07more thing which is performing a windowpane test. It didn't pass it because it broke off a little
06:11bit early but once I cover this with foil and let it proof I'm going to perform another windowpane test
06:16to see if it's actually ready. After about 45 minutes of proofing I'm going to take it out and I'm
06:21going to shape it so I'm just taking the dough out and I'm going to get all of the gas
06:25bubbles out of it.
06:26I'm going to kind of form it into like a triangle slash square. I made a mistake I forgot to
06:31perform
06:31the windowpane test before I started shaping the bread but as you can see it passes the windowpane
06:36test. You can see me stretching it out and you can see some light come through. That means all of
06:40the
06:40gluten is developed and we're ready to shake. So I'm going to pull some of the dough and then pull
06:44it all
06:44the way up to the top. After that I'm going to book style the dough from side to side. From
06:48there I'm
06:49going to pull the dough from the sides to kind of you know pull it into the dough itself and
06:53I'm going to
06:53continue doing that and then kind of rolling it and rolling it back to build some tension into my
06:58bread. Once I get to the end I'm going to roll it on its seams to make sure that it's
07:01all closed up.
07:03You'll also see me kind of you know pinching it in. The dough is quite sticky so it should stick
07:07together. You don't want any of these you know you know places be open because when you go to bake
07:13this it could you know kind of sprout and it doesn't look good. It's still going to taste good but
07:17your bread is going to be all out of whack. I turned it around and then rolled it on its
07:22seams a little bit
07:22and now that I've you know kind of gotten this completely rolled up I'm going to put this in a
07:27nine inch loaf pan and I'm going to make sure that the dough is really nestled up in there tightly
07:32because this is going to proof for a while. Now we got to proof this for another hour and I'm
07:36putting
07:36another loaf pan on top of it until it gets doubled in size as you can see right here. That
07:41second rise
07:42took about an hour but as you can see I'm taking a serrated knife to make some cuts in the
07:46middle of
07:46the dough. You have a bread lame or bread razor this would be easier. I did not have any of
07:52those
07:52and I'm pretty sure the regular home cook don't have those right off the bat. But you're going to
07:56want to make some deep cuts so you can kind of see me trying to make sure that it's deep
08:00enough for
08:00the bread to rise. Now if you don't make deep enough cuts it's not going to rise properly in the
08:05oven.
08:05Now that I've made my cuts this is going into a 400 degree oven and it's going to bake for
08:09about 30
08:09minutes. Take your bread out of the oven you want to immediately take it out of the pan. If you
08:14do not
08:14take it out of the pan condensation will get on your bread and it'll make kind of like a little
08:18hole in the side of your bread. I've done that before so make sure you take your bread as soon
08:22as it get out the oven. Let it cool on a wire rack but as you can see you know
08:25it really looks good.
08:26It browned it really nicely. I'm going to add a little bit of butter to kind of soften up the
08:31bread a little bit. This is totally optional. You do not have to do this. You can throw this in
08:35the
08:35refrigerator and it'll be good to go or you can cut this into slices like I'm doing. You're going to
08:39want to let the bread completely cool before you try to cut slices. This bread is a little bit soft
08:45so when you cut slices when it comes to right out the oven you're going to kind of like collapse
08:49the dough
08:49so make sure that you let it completely cool. As you can see the sandwich bread looks really good
08:54and you're ready to eat. If you guys enjoyed this video like and follow for more.
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