Did you know that bugs
are smarter than people?
00:00:01.36\00:00:04.83
Stay tuned to find
out what we can learn
00:00:04.87\00:00:07.04
from bugs that
relates to good eating
00:00:07.07\00:00:09.97
and also see
delicious homemade bread made.
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Hello, I'm Marcella Lynch,
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and welcome to Food For Thought,
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the cooking show that
features God's eating plan
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as unfolded through Scripture
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and through an understanding
of God's other book,
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the book of nature.
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Our class today is featuring
whole grain bread making.
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With bread readily
available in supermarkets,
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I still make it a
point to bake a weekly batch
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of homemade bread at home.
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My mother baked
the family's bread
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when I was at
home and for 33 years,
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I have done the
same for my family.
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There's nothing so tasty
and special as homemade bread.
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And instead of paying $2 or more
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for a good loaf
of whole grain bread,
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you can make it for
50 cents or less a loaf.
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I figured it out one time that
with four people in our family,
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we save over $4 per year...
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Oh, not $4, $400 per
year by making our own bread.
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I purchase wheat berries
in 25 pound or 50 pound bags,
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store it in airtight containers,
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and grind it fresh
on bread making day.
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Wheat keeps for years and
years as long as you store it
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so bugs cannot get into it.
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And speaking of bugs,
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did you know that
weevils are smarter than people?
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When it comes to knowing
whether food is fit to eat,
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they always turn up
their noses at white flour
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or bread in cupboards, if wheat,
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whole wheat is available.
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What is the difference between
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whole wheat
bread and white bread?
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I'd like to show you this
kernel of wheat chart here
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and we can see
what the difference is
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between white bread
and whole wheat bread.
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You can see here
that there's three parts
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to the kernel of wheat,
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the outer covering is the brand,
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this little yellow
part down here is the germ,
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and the inside
part is the endosperm.
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On the outside
part is the fiber,
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the minerals and vitamins,
that's the brown layers,
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down here is the germ
in which is the vitamins,
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especially the E
vitamins and the wheat germ oil,
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this is the life
giving part of the kernel.
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If you planted
this seed in the field,
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it would sprout from right here.
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And then the whole center
part of the kernel of wheat
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is the starch and the protein.
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We call that the endosperm.
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So when you're
grinding whole wheat flour,
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you just put the
whole kernel in there
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and it comes out
of your flour mill...
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whole wheat flour.
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When you're using white breads
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and you're grinding and using...
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not grinding but
when you're baking
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with white flour,
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you're just
getting this endosperm part
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and that's the difference
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between the white
and the whole wheat.
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Eating God's way of
whole foods has not...
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is not being
pulled apart by humans.
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It means eating whole
grain bread, doesn't it?
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The bread we're
going to make today
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is a multigrain bread
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and I like to add
several other ingredients to it.
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So let's just start now
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and talk about
making good homemade bread,
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that is really nourishing
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and the weevils will get into it
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because they're smart.
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I want to show you
first of all, wheat.
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It's kind of important to
have the right kind of flour
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when you make whole wheat bread,
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if you want it to
be elastic and light.
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So I have here three
different kinds of wheat
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and these are the
kind here for bread-making.
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This is hard red on this
side and this is the hard white
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and either one of them
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will make good
whole wheat bread.
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This one here is
very light colored.
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You can see that.
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And this is pastry wheat.
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And when you buy
pastry flour in the market
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and you buy whole
wheat pastry flour,
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it's made out of
this wheat right here
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and it doesn't really have very
much of that kind of protein
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in it called gluten.
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That is the one protein
that wheat has that will give
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that elastic
texture to the bread.
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Wheat is the only grain
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that has the
protein gluten in it
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that when needed and stretched
will make that elastic texture
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that can make bread rise
and make it sliceable and fun
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for you to make
sandwiches and slices.
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So you need this
kind of wheat here,
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either the hard red
or the hard white wheat
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in order to get
that elastic texture
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that the gluten
protein gives to it.
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Now if you've
ever heard of the...
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I'm sure you've used
the all purpose flour
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in the supermarket.
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All purpose means,
it's kind of okay for bread
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and it's kind of okay
for cookies and cakes.
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What they do is
they mix part hard wheat
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and part soft wheat together
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and you get sort of a
general all purpose flour.
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But at home, we
can be professional
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and we can use just
hard wheat for bread
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and we can use just soft wheat,
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and that's a little trick
in your natural food kitchen
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to get light,
elastic whole grain products
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is by using the right product.
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For example, if you
tried to make a pie crust
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out of this hard wheat,
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you'd get a tough
whole wheat crust,
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but you make it
out of the soft wheat,
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you get a wonderful flaky crust.
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So that's just a little
lesson in your wheats for today.
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We have over here a nice
variety of some other grains.
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It's wonderful to mix
the different kind of grains
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together when you make bread.
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I find the
texture and, of course,
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the nutrition
is enhanced greatly
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when you mix
other kinds of grains.
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And it's kind of
hard to tell them apart,
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they look a little bit alike.
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Right now, I tell my
students in the classes
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that it's like a
mother when she has twins.
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After a while, you get so...
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The mother knows them
exactly, she can tell them apart
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but some other people
that don't know them very well,
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they just get the
twins all mixed up
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and can't
remember which is which.
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It's kind of like
that with these grains.
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They don't look alike to me
because I'm familiar with them,
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and I've used them in
my kitchen for so long,
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and they're
different in texture,
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they're different in color,
they have a different flavor,
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and it's wonderful to get
used to using all the kinds.
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This is barley here.
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We have some oats.
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This is the same kind of oats
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that most of you
use as rolled oats.
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It flattens the oats
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and it's very
wonderful and nutritious.
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This is more of the soft wheat.
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We have barley here,
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and we have rye
up here in the front.
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And this is buckwheat broths.
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This again, is
the hard red wheat.
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So it's just wonderful
to store these whole grains
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in your home and if
you're fortunate enough
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to have a flour mill,
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which we have here this today,
we can grind our own flour.
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Now Myrna is
going to help me today.
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Hi, Myrna. Hi, Marcella.
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Why don't we go ahead
and bring the flour in.
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We ground some
whole wheat flour ahead.
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But I just want to
grind a little more for you,
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so that you can kind
of see how this grinds.
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I'd like to just take
some of this hard wheat here
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and just mix it
with a little of this
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light colored hard wheat
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and we'll l just
put a little bit more
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through the mill,
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so that you can see
how wonderful it is.
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First of all, we just turn it on
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and then we just
put the grain in there.
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Just going to throw it all.
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Sounds like our jet landed.
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That's a very powerful mill
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and it grinds
over a pound a minute
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and you can have wonderful
fresh flour at any moment.
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And here we have our
fresh flour for the bread
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and we've also
ground a little bit ahead.
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I'll tell you, you can
make bread for 50 cents a loaf
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but besides that,
it's that memories
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that your
children are going to have
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when you have
the homemade bread,
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and the dinner rolls,
and the whole wheat pizza
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and all those different
fun things like cinnamon rolls
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without the cinnamon and sugar,
you can make wonderful things.
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So what we'll do here is
talk about the recipe first.
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In our Cooking by
the Book, cookbook,
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we have a whole chapter
in here about bread making.
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In fact, if you
want to know the truth,
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the bread making chapter
is the longest one of all
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because I love to make bread,
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and we have many
different kinds of bread
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that you can make.
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So on page 77 of the cookbook,
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it's got the basic bread recipe.
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Now we have a
kitchen machine here
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that we're going to use today
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that has a
three-sided kneading arm
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and this is an
easy way to make bread.
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If you don't have this
convenience of a mixer,
00:09:03.17\00:09:05.71
then you just get your big
bowl and a big wooden spoon
00:09:05.74\00:09:08.21
and you do this by hand.
00:09:08.24\00:09:09.78
And you can skip some
of the bread making steps
00:09:09.81\00:09:13.21
when you have this machine
00:09:13.25\00:09:14.58
because with this
three-sided kneading arm,
00:09:14.62\00:09:16.28
it can stretch and stretch
the dough so quickly and nicely
00:09:16.32\00:09:20.32
that you don't need to knead
it for all those minutes by hand
00:09:20.36\00:09:23.79
and let it rise
and punch it down.
00:09:23.83\00:09:26.16
From the time we
start making this bread here
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until it's
coming out of the oven,
00:09:28.66\00:09:30.27
it's less than two
hours and it only takes about
00:09:30.30\00:09:33.60
15 or 20 minutes
of your personal time
00:09:33.64\00:09:35.97
and you come out with
five or six big loaves of bread
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or several loaves of bread
00:09:39.14\00:09:40.48
with a lot of other kinds
of dinner rolls and things.
00:09:40.51\00:09:42.98
So it's a lot of fun
00:09:43.01\00:09:44.45
and you can freeze
these loafs of bread
00:09:44.48\00:09:46.72
and just pull one at a
time out of your freezer
00:09:46.75\00:09:49.52
and have bread all week long.
00:09:49.55\00:09:51.29
So once a week is just about
how often I make bread at home.
00:09:51.32\00:09:55.42
All right, so it says here that
00:09:55.46\00:09:57.23
we need to
grind 10 cups of wheat
00:09:57.26\00:09:59.39
and we've already done that.
00:09:59.43\00:10:01.20
And the rule of thumb is
00:10:01.23\00:10:02.56
if you put one cup
of grain in your mill,
00:10:02.60\00:10:04.73
you're going to get a cup
and a half of flour underneath.
00:10:04.77\00:10:07.60
So if we grind,
what it says here,
00:10:07.64\00:10:09.44
10 cups of hard red
wheat or the white wheat,
00:10:09.47\00:10:12.81
then that gives you
about 16 cups of flour
00:10:12.84\00:10:16.31
when you get
through, 14 to 16 cups.
00:10:16.34\00:10:19.28
Now one thing about
making bread is that
00:10:19.31\00:10:21.08
you don't need to worry about
measuring things too accurately
00:10:21.12\00:10:23.92
because every
time you make bread,
00:10:23.95\00:10:25.49
that water will absorb the flour
00:10:25.52\00:10:28.16
in a little
different proportion.
00:10:28.19\00:10:30.46
Actually, when you add
other grains besides wheat
00:10:30.49\00:10:33.73
to the mixture of
flour, they absorb differently,
00:10:33.76\00:10:36.83
their content is
a little different.
00:10:36.87\00:10:38.47
So don't worry about
measuring too accurately.
00:10:38.50\00:10:41.34
And in this mix that
we have milled today,
00:10:41.37\00:10:43.91
we actually put
some barley, some oats,
00:10:43.94\00:10:47.21
and some rye
here with our bread.
00:10:47.24\00:10:48.98
So we have like four
or five grain bread here.
00:10:49.01\00:10:52.11
Now we're just going to
start with six cups of water.
00:10:52.15\00:10:55.25
Make it warm or
sort of extra warm.
00:10:55.28\00:10:58.85
It goes right
into the mixer here.
00:10:58.89\00:11:03.19
And we have the
measures right on the side,
00:11:03.22\00:11:05.13
so I had it measured up
here to the six cup mark.
00:11:05.16\00:11:10.33
And we'll add
one third cup of oil.
00:11:10.37\00:11:13.64
But we don't always use
oil, you can put applesauce in,
00:11:13.67\00:11:17.07
you can put...
00:11:17.11\00:11:20.48
any kind of
mashed dried fruits in
00:11:20.51\00:11:23.95
or you can just skip the oil.
00:11:23.98\00:11:25.31
French bread, you know,
00:11:25.35\00:11:26.68
only has about a tablespoon
of oil and that's all.
00:11:26.72\00:11:29.42
So let's just go
on and skip the oil,
00:11:29.45\00:11:31.35
it's a third of a cup
of honey, molasses, dates,
00:11:31.39\00:11:34.29
or something for sweetening.
00:11:34.32\00:11:36.29
So we're going to
take this spatula here
00:11:36.32\00:11:38.49
and I've made bread so
often that I'm just going to put
00:11:38.53\00:11:42.56
what I know is about a
third of a cup of honey
00:11:42.60\00:11:44.57
and let's go ahead and put
00:11:44.60\00:11:45.93
just a little
molasses in here for fun too.
00:11:45.97\00:11:49.10
It doesn't really
matter, does it, Myrna,
00:11:49.14\00:11:50.77
that you measure exactly
00:11:50.81\00:11:52.14
how much of
everything you put in here?
00:11:52.17\00:11:53.84
It works out anyway.
00:11:53.88\00:11:55.21
It's wonderful.
00:11:55.24\00:11:56.58
You know, I always tell people
you can't really wreck bread,
00:11:56.61\00:11:58.35
as long as you
get the consistency
00:11:58.38\00:12:00.45
right at the thickness
of it, it will be just fine.
00:12:00.48\00:12:03.65
So we need about one and a
half tablespoons of salt here.
00:12:03.69\00:12:07.59
Do you want your yeast there?
00:12:07.62\00:12:08.96
Yeah, I'm going to wait
a little bit on the yeast.
00:12:08.99\00:12:10.96
We have so many
wonderful new kinds of yeast now
00:12:10.99\00:12:13.43
that you just throw the yeast
00:12:13.46\00:12:14.80
right in with
the dry ingredients.
00:12:14.83\00:12:16.16
That's the salt.
00:12:16.20\00:12:17.53
That's the salt, yeah.
00:12:17.57\00:12:18.90
We need one and a half
tablespoons of salt here.
00:12:18.93\00:12:20.50
Okay.
00:12:20.54\00:12:23.44
And let's see, the next thing
is three tablespoons of yeast
00:12:23.47\00:12:27.24
but we're just going
to wait a minute on that
00:12:27.28\00:12:29.38
because we're going
to just go ahead and...
00:12:29.41\00:12:32.41
Let's see what else, that's it.
00:12:32.45\00:12:34.15
I want to add now
about whole eight cups
00:12:34.18\00:12:37.82
of this freshly
milled flour and let it...
00:12:37.85\00:12:40.42
Get a dough
basically going first
00:12:40.46\00:12:42.39
and then we'll put the yeast in.
00:12:42.42\00:12:44.06
Right?
00:12:44.09\00:12:45.43
So you don't
really need to measure
00:12:45.46\00:12:47.30
how much flour you put in.
00:12:47.33\00:12:49.23
I don't know if that's because
we kind of are experienced
00:12:49.26\00:12:51.70
or if, you know, you'll get
on to it after just a little...
00:12:51.73\00:12:55.20
We'll move this over here.
00:12:55.24\00:12:58.21
You want to get a dough.
00:12:58.24\00:12:59.57
I've always been afraid
to put my salt in so soon
00:12:59.61\00:13:01.71
because I heard that
wouldn't let my yeast work.
00:13:01.74\00:13:03.45
Is that...?
00:13:03.48\00:13:04.81
But that you notice,
00:13:04.85\00:13:06.18
we haven't put the yeast in yet.
00:13:06.21\00:13:07.55
I know. You're
showing me a trick.
00:13:07.58\00:13:08.92
I'm pleased to learn this.
00:13:08.95\00:13:10.29
So actually, we'll just
add the yeast a little late.
00:13:10.32\00:13:12.22
This is the rapid rise yeast
but it works just the same.
00:13:12.25\00:13:15.32
I'll just go ahead
and put all of it in there
00:13:15.36\00:13:16.86
and that looks about right.
00:13:16.89\00:13:18.23
Okay.
00:13:18.26\00:13:19.59
Let's put that lid on there.
00:13:19.63\00:13:21.76
Okay.
00:13:21.80\00:13:23.13
It will just get
that started here.
00:13:23.16\00:13:25.50
Always use the very
low speed for bread making.
00:13:25.53\00:13:27.90
All right, one of the tricks
00:13:42.92\00:13:44.29
to making your
whole grain breads
00:13:44.32\00:13:45.79
really light and elastic
is a couple extra ingredients
00:13:45.82\00:13:49.76
that we put in this recipe
here and it's three tablespoons
00:13:49.79\00:13:53.80
of commercially
prepared dough enhancer.
00:13:53.83\00:13:56.53
Now if you have
trouble finding that,
00:13:56.56\00:13:58.53
and I think you probably
will have trouble finding that,
00:13:58.57\00:14:02.60
you can add a
tablet of vitamin C
00:14:02.64\00:14:05.54
and about a tablespoon
or two of lecithin granules.
00:14:05.57\00:14:08.58
This is some magic in bread.
00:14:08.61\00:14:10.25
It helps your
bread to rise lighter
00:14:10.28\00:14:12.68
and to stay moist longer.
00:14:12.71\00:14:14.72
And, you know, the
reason whole wheat bread
00:14:14.75\00:14:16.18
generally dries out
faster than white bread
00:14:16.22\00:14:18.85
is because it's got
that fiber and that bran
00:14:18.89\00:14:22.42
and, of course,
it's supposed to dry out.
00:14:22.46\00:14:24.29
In fact, if you
want to know the truth,
00:14:24.33\00:14:26.03
it's more digestible
when it's drier bread.
00:14:26.06\00:14:29.10
And so what we
need to do here, Myrna,
00:14:29.13\00:14:31.03
is just crush up
this vitamin C tablet here
00:14:31.07\00:14:33.77
with the back of this spoon.
00:14:33.80\00:14:35.14
You want to do that? Sure.
00:14:35.17\00:14:36.50
Just do it maybe in
this lid here, put it there.
00:14:36.54\00:14:39.17
And this was just like
a 500 milligram vitamin C.
00:14:39.21\00:14:42.94
It doesn't have to be
500, you could put 250 in.
00:14:42.98\00:14:46.88
But it's just a chemical
reaction that takes place
00:14:46.92\00:14:49.45
in the bread to help it to
be lighter and more elastic.
00:14:49.48\00:14:53.09
You just go ahead and
put that right in there.
00:14:53.12\00:14:56.62
And then this is
the liquid lecithin
00:14:56.66\00:14:58.69
and if you have the
granules, that's just as fine,
00:14:58.73\00:15:01.33
we'll just put a
little bit of that here.
00:15:01.36\00:15:03.63
And you can buy this
at the health food store,
00:15:03.67\00:15:06.07
just last a long time.
00:15:06.10\00:15:08.14
In fact, I make a homemade
kind of a nonstick spray
00:15:08.17\00:15:12.37
but I don't use
it in a spray bottle
00:15:12.41\00:15:14.28
but you can take half lecithin
00:15:14.31\00:15:16.44
and half, like, corn
oil or some vegetable oil,
00:15:16.48\00:15:19.31
keep that in a little
bottle mixed together,
00:15:19.35\00:15:21.18
and you can use that to
brush right on your bread pans
00:15:21.22\00:15:23.79
and it creates a
nonstick surface.
00:15:23.82\00:15:25.49
That's exactly
what's in these sprays,
00:15:25.52\00:15:27.82
except that it
also has an aerosol.
00:15:27.86\00:15:30.26
So you can create your own
00:15:30.29\00:15:31.76
and that recipe
is also in our book.
00:15:31.79\00:15:33.33
Okay, so another trick,
00:15:33.36\00:15:35.40
if you're adding
these other grains,
00:15:35.43\00:15:37.10
remember that these other grains
00:15:37.13\00:15:38.50
do not have the gluten protein
that makes bread elastic.
00:15:38.53\00:15:42.14
If you add too many
non-wheat type of grains
00:15:42.17\00:15:44.77
to your whole grain bread,
that's just going to make it
00:15:44.81\00:15:47.68
more heavy and more crumbly.
00:15:47.71\00:15:49.74
So if you want to
have a little trick
00:15:49.78\00:15:51.71
to make it still
be a light and elastic
00:15:51.75\00:15:54.18
but go ahead
and add six or seven
00:15:54.22\00:15:56.08
other small portions of
some of the other grains,
00:15:56.12\00:15:58.95
then just keep on
hand a little gluten flour.
00:15:58.99\00:16:02.36
We have this gluten
flour that you can get
00:16:02.39\00:16:05.09
from the natural foods store.
00:16:05.13\00:16:07.36
And let's put about...
00:16:07.40\00:16:09.20
It's all hooked in there.
00:16:09.23\00:16:11.07
Oh, it doesn't
matter, maybe a half a cup.
00:16:11.10\00:16:13.03
This is going to make like
five or six loaves of bread.
00:16:13.07\00:16:15.34
So it's a big batch.
00:16:15.37\00:16:16.97
And we can put maybe
three quarters of a cup.
00:16:17.01\00:16:20.81
It's just whatever
you prefer on that.
00:16:20.84\00:16:23.11
All right?
00:16:23.14\00:16:24.48
So let's just add the
yeast and for the yeast,
00:16:24.51\00:16:26.68
you need three
packages or three tablespoons
00:16:26.72\00:16:29.75
of either the active dry
yeast or the instant rise yeast.
00:16:29.78\00:16:34.56
And we'll just tear
this open, and put it in,
00:16:34.59\00:16:36.62
and you can add it near
the last, it makes very nice,
00:16:36.66\00:16:40.03
light bread even
when you throw it
00:16:40.06\00:16:41.40
in at the very last.
00:16:41.43\00:16:42.76
One time, when my son
was in the sixth grade,
00:16:42.80\00:16:45.00
he was so proud to demonstrate
bread making for his class.
00:16:45.03\00:16:48.84
And he forgot the yeast,
00:16:48.87\00:16:51.67
he took what he
thought was yeast,
00:16:51.71\00:16:53.04
and it was breadcrumbs
out of my refrigerator,
00:16:53.07\00:16:55.28
and he actually realized
it too late that he had...
00:16:55.31\00:16:59.88
no yeast in there.
00:16:59.91\00:17:01.25
So we added it at
the very last minute,
00:17:01.28\00:17:03.28
and it worked out just
fine, and saved the day for him.
00:17:03.32\00:17:05.75
I'm just adding
some more flour here,
00:17:05.79\00:17:07.92
enough to make it a
little heavier dough,
00:17:07.96\00:17:10.59
and you just keep
the machine running,
00:17:10.63\00:17:13.46
and add the flour
gradually until the dough is
00:17:13.50\00:17:15.86
at such a consistency
that it starts pulling away
00:17:15.90\00:17:19.10
from the sides of the bowl.
00:17:19.13\00:17:20.47
You'll see that here.
00:17:20.50\00:17:21.84
All right, the dough has
mixed for 10 minutes here
00:17:58.57\00:18:02.28
and that made it
all nice and elastic
00:18:02.31\00:18:04.48
without us even
needing to touch it.
00:18:04.51\00:18:06.31
Now if you're
doing this by hand,
00:18:06.35\00:18:08.12
you would simply put this
out on the board and work it.
00:18:08.15\00:18:10.42
I'm going to
demonstrate a little to you,
00:18:10.45\00:18:12.59
so you can see how
to knead bread by hand
00:18:12.62\00:18:14.82
if you're not so fortunate
to have a bread making machine.
00:18:14.86\00:18:18.39
Here, let's put a little
flour out here on the board,
00:18:18.43\00:18:21.90
so that we can work our dough
00:18:21.93\00:18:24.33
and we're going to make
a lot of interesting things
00:18:24.37\00:18:26.50
from this whole wheat
dough that we have here.
00:18:26.53\00:18:29.87
So we'll take
it out of the bowl.
00:18:29.90\00:18:33.34
And see what we can do.
00:18:33.38\00:18:34.71
It's nice and stretchy.
00:18:34.74\00:18:36.85
Now that means that,
that special kind of protein
00:18:36.88\00:18:39.81
that's in wheat has
been made very elastic.
00:18:39.85\00:18:45.22
So you see, the first trick
00:18:45.25\00:18:47.26
is to get the
right kind of flour
00:18:47.29\00:18:49.22
from the hard
wheat for bread making,
00:18:49.26\00:18:51.89
and the second trick
is to get it developed
00:18:51.93\00:18:54.56
and to get it elastic.
00:18:54.60\00:18:56.13
And that can only
happen by kneading.
00:18:56.16\00:18:58.93
And so the old-fashioned way
00:18:58.97\00:19:00.57
is to knead it for
10 or 15 minutes by hand
00:19:00.60\00:19:03.84
and the easy way is to
use a bread-making machine.
00:19:03.87\00:19:08.34
Put a little more flour here.
00:19:08.38\00:19:10.88
And we'll just put it all out.
00:19:10.91\00:19:12.25
This is a large batch of dough.
00:19:12.28\00:19:14.28
You could make five loaves of...
00:19:14.32\00:19:17.62
big loaves of bread
00:19:17.65\00:19:19.35
or you could make a lot
of different dinner rolls
00:19:19.39\00:19:21.82
and sweet rolls, and
we're going to show you
00:19:21.86\00:19:25.09
a nice variety of
things that you can do
00:19:25.13\00:19:27.20
from this one basic dough.
00:19:27.23\00:19:30.00
All right.
00:19:30.03\00:19:31.37
I'll just give
this to you, Myrna.
00:19:31.40\00:19:32.90
Well, I'll just
put it right down here,
00:19:32.93\00:19:34.37
there's a place for it.
00:19:34.40\00:19:36.10
Now we have room to work here.
00:19:36.14\00:19:39.07
So we don't need
to work this anymore
00:19:39.11\00:19:42.74
because it's
been in the machine.
00:19:42.78\00:19:44.55
But let me just show you
00:19:44.58\00:19:46.78
how you would work this by hand.
00:19:46.82\00:19:49.08
Have you ever heard
that old saying that
00:19:49.12\00:19:50.59
"A heavy hand
makes heavy bread"?
00:19:50.62\00:19:52.99
That's really true.
00:19:53.02\00:19:54.36
You can watch a
person knead bread
00:19:54.39\00:19:55.72
and you can tell
whether the bread
00:19:55.76\00:19:57.09
is going to be heavier or not.
00:19:57.13\00:19:58.89
And you want more
of a wrist action,
00:19:58.93\00:20:00.90
kind of stretching to the
dough when you're kneading bread
00:20:00.93\00:20:03.57
by hand, you
know, don't just go...
00:20:03.60\00:20:06.07
and like this, you
know, real heavy handed
00:20:06.10\00:20:08.74
because you're not doing
what it needs to have done.
00:20:08.77\00:20:11.24
You need to stretch it.
00:20:11.27\00:20:12.61
So you turn it a quarter of
a turn, keep flour under it,
00:20:12.64\00:20:16.28
so it doesn't stick.
00:20:16.31\00:20:17.65
You bring it up and you
push and stretch it back.
00:20:17.68\00:20:21.05
You give it
another quarter turn.
00:20:21.08\00:20:22.88
You bring it up
and you push it back.
00:20:22.92\00:20:25.55
So this is the slow motion.
00:20:25.59\00:20:28.32
And you just keep
kneading it like this
00:20:28.36\00:20:30.76
until you get it all kneaded
for about 10 or 15 minutes.
00:20:30.79\00:20:35.00
And you want it to
just bounce back at you
00:20:35.03\00:20:36.97
when you poke into it like that,
00:20:37.00\00:20:38.63
so that you'll know
that it's nice and elastic.
00:20:38.67\00:20:41.70
Once you get it all kneaded,
if it's a by-hand method,
00:20:41.74\00:20:44.57
you need to put it
aside in a bowl, cover it,
00:20:44.61\00:20:46.94
and let it rise,
and punch it down
00:20:46.98\00:20:48.61
but this is
kneaded so efficiently
00:20:48.64\00:20:50.75
that we can just
start shaping the dough.
00:20:50.78\00:20:53.25
So let's make a
regular loaf of bread
00:20:53.28\00:20:56.92
that you would
put in a bread pan.
00:20:56.95\00:20:58.39
Myrna will take one
of those spread pans
00:20:58.42\00:21:02.16
and you take your
one portion of dough
00:21:02.19\00:21:04.99
that you're going to
put in a regular bread pan.
00:21:05.03\00:21:07.46
I'll just let you
spray that for me too.
00:21:07.50\00:21:10.43
You want to be sure
to use a nonstick spray
00:21:10.47\00:21:12.40
or a hard type of...
00:21:12.43\00:21:14.57
shortening so that it will...
00:21:14.60\00:21:17.97
Oil still will, it will
really stick if you use oil.
00:21:18.01\00:21:21.14
But whatever the size
of bread pan that you use,
00:21:21.18\00:21:25.18
you want to fill it
two thirds full of dough
00:21:25.21\00:21:27.62
because the loaf needs
to be bouffant over the top.
00:21:27.65\00:21:31.75
So you want to let it double
in size before you bake it.
00:21:31.79\00:21:35.59
You always let the dough rise
before you put it in the oven.
00:21:35.62\00:21:39.29
And if you don't
fill it two thirds full,
00:21:39.33\00:21:41.76
then it won't be so pretty
00:21:41.80\00:21:43.13
when you take
it out of the oven.
00:21:43.16\00:21:44.87
So I'm just
flattening this dough
00:21:44.90\00:21:46.90
into the shape of my pan,
which is a rectangle here,
00:21:46.94\00:21:50.94
and I'm just going to roll it up
00:21:50.97\00:21:52.64
into a tight ball like this.
00:21:52.67\00:21:55.41
And be sure you put
the seam on the bottom
00:21:55.44\00:21:58.01
and you just put it in the pan.
00:21:58.05\00:22:00.02
And you see, if it's
two thirds full of dough,
00:22:00.05\00:22:02.22
then when it's
doubled in size, it will be...
00:22:02.25\00:22:05.59
rounded over.
00:22:05.62\00:22:07.22
So this needs to set aside.
00:22:07.26\00:22:08.92
Here, Myrna, and
we're going to let
00:22:08.96\00:22:10.36
cover it with a dry towel
00:22:10.39\00:22:11.73
and let that raise for a
little while until it's double
00:22:11.76\00:22:14.80
and then we pop
it into the oven.
00:22:14.83\00:22:17.03
And in your
cookbook, it tells us,
00:22:17.07\00:22:19.07
tells you here that it's 354,
about 45 minutes that bakes.
00:22:19.10\00:22:23.87
Now you can bake bread in cans.
00:22:23.91\00:22:26.34
And this is just a juice can,
00:22:26.37\00:22:28.38
you can have all different sizes
00:22:28.41\00:22:29.78
and shapes of dough.
00:22:29.81\00:22:31.95
And let's just put one
little bit of dough, Myrna,
00:22:31.98\00:22:35.35
in that can, so
that we can just...
00:22:35.38\00:22:36.72
Okay.
00:22:36.75\00:22:38.09
You just fill it
half full of dough
00:22:38.12\00:22:39.55
and then when it's
risen up to the top,
00:22:39.59\00:22:42.92
it's ready to bake also.
00:22:42.96\00:22:44.29
So you don't have to
buy a lot of expensive pans.
00:22:44.33\00:22:47.66
Is this already greased?
00:22:47.70\00:22:49.03
That's already
sprayed. Okay, great.
00:22:49.06\00:22:51.10
And you could just
rake, shape your dough
00:22:51.13\00:22:53.47
and just put it in there.
00:22:53.50\00:22:55.20
And I love the round
loaves, they're real fun to do.
00:22:55.24\00:22:58.11
And we have some
here that are heart shaped
00:22:58.14\00:23:00.38
and those are cute.
00:23:00.41\00:23:01.74
You could do the same thing,
fill them half full of dough
00:23:01.78\00:23:03.65
and when you get all through,
00:23:03.68\00:23:05.01
you have a
heart-shaped loaf of bread.
00:23:05.05\00:23:06.75
And you can buy a little
kits like that to work with.
00:23:06.78\00:23:10.95
All right, let's make a loaf
of peasant bread here, Myrna.
00:23:10.99\00:23:15.12
If you want to make a
nice peasant loaf of bread...
00:23:15.16\00:23:19.16
Did we bring
sesame seeds out here?
00:23:19.19\00:23:21.73
We can just make it
right here on a cookie sheet
00:23:21.76\00:23:23.73
and you could do
French bread as well.
00:23:23.77\00:23:26.37
But you can just simply
make a round loaf of bread here.
00:23:26.40\00:23:30.01
I'm sorry.
00:23:30.04\00:23:31.37
That's okay, no problem,
00:23:31.41\00:23:32.74
we will just
skip the sesame seeds.
00:23:32.77\00:23:34.48
Make it round
and you can put it...
00:23:34.51\00:23:37.11
If you have some sesame
seeds or some poppy seeds
00:23:37.15\00:23:40.25
you want to put over the
loaf, then you can simply
00:23:40.28\00:23:43.99
wet this with
water or a little milk
00:23:44.02\00:23:46.25
and then the sesame
seeds will stick to it.
00:23:46.29\00:23:49.86
And then slit it
about three times.
00:23:49.89\00:23:51.69
You know that's the
way the peasant bread looks
00:23:51.73\00:23:53.36
when you buy it.
00:23:53.40\00:23:54.73
And when this
raises, then you just take it
00:23:54.76\00:23:56.46
also in the oven
and it gets nice,
00:23:56.50\00:23:58.03
and crispy, and crusty,
and I love this kind of bread.
00:23:58.07\00:24:01.90
So there we have
the peasant bread.
00:24:01.94\00:24:04.24
I thought maybe
you'd like to see
00:24:04.27\00:24:05.64
how to braid some bread.
00:24:05.67\00:24:10.15
So let's take three
strands of dough here
00:24:10.18\00:24:13.31
and we'll just kind of make...
00:24:13.35\00:24:14.68
Kind of like braided bread.
00:24:17.69\00:24:19.02
You can play with your dough
00:24:19.05\00:24:20.39
and do all kind
of things with it.
00:24:20.42\00:24:21.76
You need to make...
00:24:21.79\00:24:25.53
ropes actually,
three nice ropes like this.
00:24:25.56\00:24:29.60
And I'm working kind of fast
00:24:29.63\00:24:30.97
because we're almost out
of time here, and, Myrna,
00:24:31.00\00:24:33.30
why don't you go ahead and
bring up the finished bread
00:24:33.34\00:24:36.10
that we've baked
ahead to show everyone
00:24:36.14\00:24:38.04
when we get through
playing with our dough here?
00:24:38.07\00:24:40.28
I'm on the way.
00:24:40.31\00:24:41.64
Okay.
00:24:41.68\00:24:43.01
I think we'll just
maybe set it right here
00:24:43.04\00:24:46.08
on this area right here.
00:24:46.11\00:24:47.58
All right.
00:24:47.62\00:24:48.95
Again, we'll be looking
at our bread and we have...
00:24:48.98\00:24:52.89
one more rope here
we're going to make,
00:24:52.92\00:24:55.46
just show you how you can...
00:24:55.49\00:24:58.13
Yeah, you could take
more time to make your ropes,
00:24:58.16\00:25:00.60
but you just have a lot
of fun, you can tie in knots,
00:25:00.63\00:25:03.10
take a rope and
tie a knot in it,
00:25:03.13\00:25:04.63
and you can have dinner
rolls of all different shapes,
00:25:04.67\00:25:07.44
you can make pizza
crust and pocket bread
00:25:07.47\00:25:10.97
and everything
from the same dough.
00:25:11.01\00:25:13.11
I don't know if we have another,
00:25:13.14\00:25:14.78
maybe this
cookie sheet pan here,
00:25:14.81\00:25:16.14
Myrna, you could bring it.
00:25:16.18\00:25:17.51
I'll bring it.
00:25:17.55\00:25:18.88
And we can just put
this on the cookie sheet
00:25:18.91\00:25:20.25
before we actually make
it into braided bread here,
00:25:20.28\00:25:24.99
just spread it out a little bit.
00:25:25.02\00:25:28.22
So we'll lay these
ropes right in here.
00:25:28.26\00:25:31.63
Stick to the ends together here.
00:25:31.66\00:25:33.80
And then you just
start braiding like this,
00:25:33.83\00:25:37.23
pick them up, put them over.
00:25:37.27\00:25:39.07
And if you wanted to,
00:25:39.10\00:25:40.77
you could make a
little sweet dough type
00:25:40.80\00:25:43.77
with naturally sweet things,
00:25:43.81\00:25:46.54
fresh pineapple
and just make raisins
00:25:46.57\00:25:50.51
and nuts all over it.
00:25:50.55\00:25:52.38
Let them over...
00:25:52.41\00:25:53.75
Do you want to put a few? Yeah.
00:25:53.78\00:25:55.12
All kind of fancy
things you can do.
00:25:55.15\00:25:56.48
We have a little tiny
piece of dough here left, Myrna,
00:25:56.52\00:25:58.25
you play with that
00:25:58.29\00:25:59.92
and I'll just show you
how to make some dinner rolls,
00:25:59.95\00:26:02.96
you can take
the same dough here,
00:26:02.99\00:26:04.99
and you can just roll all kinds
of fun little dinner rolls.
00:26:05.03\00:26:08.10
Find a little kind of
dry place on the counter here
00:26:08.13\00:26:11.37
and just kind of form them.
00:26:11.40\00:26:13.30
That pan there, I guess,
00:26:13.34\00:26:14.67
you're preparing
for dinner rolls.
00:26:14.70\00:26:18.01
And that goes right in here.
00:26:18.04\00:26:19.61
You can put like three crossed.
00:26:19.64\00:26:21.41
I'll just let you
put this right here.
00:26:21.44\00:26:24.48
I'll do a couple more here.
00:26:24.51\00:26:26.61
I just love to play
with the bread dough
00:26:26.65\00:26:29.82
and it's very nice.
00:26:29.85\00:26:31.29
Our children
learned how to make bread
00:26:31.32\00:26:33.09
when they were really young,
00:26:33.12\00:26:35.52
and it's something that
they give to their teachers
00:26:35.56\00:26:37.79
and to people for gifts,
00:26:37.83\00:26:40.30
and when our
son got to be older,
00:26:40.33\00:26:42.83
he impressed his
girlfriend's mother with bread.
00:26:42.86\00:26:45.93
And we've had a wonderful
time making bread today
00:26:45.97\00:26:50.31
and it just went all too fast.
00:26:50.34\00:26:52.14
And we just hope that
you will notice these good,
00:26:52.17\00:26:55.38
nourishing breads here.
00:26:55.41\00:26:56.98
We have the peasant bread
and we have the regular loaves.
00:26:57.01\00:26:59.68
Here's the one baked in a can.
00:26:59.71\00:27:02.68
And so that's it,
we've had all our breads
00:27:02.72\00:27:04.55
in and out of the oven,
our dinner rolls, our...
00:27:04.59\00:27:08.96
peasant bread, and all of these
wonderful whole grain breads.
00:27:08.99\00:27:13.46
We thank you for tuning in.
00:27:13.50\00:27:15.26
And this program is sponsored by
00:27:15.30\00:27:16.77
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00:27:16.80\00:27:19.07
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00:27:19.10\00:27:24.17
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00:27:24.21\00:27:25.57
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