# bread from scratch # bread making

Making Bread and Yogurt from Scratch | A Day in My Life

I'm making bread and yogurt from scratch in today's video....

The taste of homemade yogurt and bread far surpasses anything you could buy. I love making yogurt, especially and am excited to finally share my method with you in today's video.

This is a very simple bread recipe pulled from Bread World. There are instructions for using rapid rise yeast at that link too.

5-1/2 to 6 cups all-purpose flour
3 tablespoons sugar
2 (4-1/2 tsp.) Active Dry Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter

Place 1/2 cup warm water (100° to 110°F) in a large warm bowl. Sprinkle in dry yeast and 1 teaspoon sugar; stir. Let sit 5 to 10 minutes, until foamy on top. Add remaining 1 cup water, milk, butter, sugar, salt and 4 cups flour. Mix well using the medium speed of an electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.

Punch dough down. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, rollup tighly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, ingreased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

To Make Whole Wheat Bread: Substitute 2 cups whole wheat flour for part of all purpose flour.

Take one quart of milk (I find whole milk works best) and cook until almost at a boil (the edges bubble) or 180 degrees F. Remove from heat and let cool to 110 degrees F. Then take one cup of the milk and set it aside to mix in the culture. Then pour that one cup and culture back into the quart and mix well. **Please note: if you don't have culture, you can use 1/4 cup of yogurt with culture in it.** Pour evenly into your yogurt glasses (do not put the lids on the glasses, those are only for refrigeration). Then place the large lid of the yogurt maker on and leave alone for 8 to 12 hours. Turn the yogurt maker off, place a lid on each individual cup, and refrigerate. Top with berries, jam, honey, or sweetener of your choice.

Here are the links to everything used:
Yogurt maker
Another yogurt maker option
Extra yogurt containers set of 8
pyrex dish one quart
yogurt thermometer
yogurt culture option 1
yogurt culture option 2
yogurt culture option 3
yogurt culture option 4
Homemade Yogurt recipe book

For those who are intimated by making bread from scratch, consider a Bread machine (I don't use one in the video but I have used them in the past and they are great.)
bread machine option 2
copper measuring cups
KitchenAid mixer
loaf pans
loaf pans option 2
Large mixing bowl
active dry yeast
dish cloth (similar options) and here

Cappuccino maker
Keep Calm and Remain Classy Mug

hot pads (similar)
My apron
my dress


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Claire said...

I have used the ecuisine yogurt maker for about 9 years now. A great suggestion that I got from reading its reviews, is to buy 7 oz pyrex dishes to use instead of the small jars. This is much more practical for me since I mostly use the yogurt in smoothies and dislike washing the jars every time.
Also, the video was so beautiful. If not for the lockdown, I don't know that I would've taken time to watch the entire thing, but I put in my earbuds so I wouldn't disturb my kids who are zooming from home, and I really enjoyed it, especially the calm piano music.

DD said...

I'm not a gadget appliance person. No Kitchen Aid mixer, Bullet blender, instant pot, food processor, coffee machine etc. I used to make yogurt in my slow cooker (got it in the1970s, still works great) and am going to look for instructions again. I've been making some wonderful quick breads (no yeast) -- soda bread for St. Patrick's Day and a wonderful brown, dense seeded bread with black sesame, flax, sunflower, and caraway seeds. I live at high elevation and baking can be a challenge. Muffins are easier than a big loaf, so my carrot "bread" is usually carrot muffins! I've found yeast baking tricky, so I tend to avoid it.

Unknown said...

Brush the top of the bread loaf with butter fresh out of the oven. Gives it a beautiful artisinal gloss and tastes marvelous!

Melanie said...

Thanks for posting this video. It was very relaxing. As many, I am so stressed out right now. I've had an awful time finding grocery delivery for my elderly mother. This video has helped reduce my blood pressure. Post more like this!!

Unknown said...

Hi Jennifer, thank you for the inspiration! Have you tried to make yogurt using the instant pot?

Michele said...

This video has inspired me to try my hand at making some yogurt. My sister-in-law has been telling me for ages how yummy the yogurt she makes using her Instant pot is, so I'm going to pull mine out and give it a whirl. Stay tuned...

The Daily Connoisseur said...

Thank you for commenting, ladies, and for your tips too. I hope you enjoyed the video.

I have made yogurt in the Instant Pot, but for some reason it did not set. I always have success with the Euro Cuisine though. Perhaps I will try again one day!

With love,