How To make Butter Rich Roll & Bread Dough

Butter Rich Roll and Bread Dough | EASY RECIPES | EASY TO LEARN

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Rich's Roll Dough

Choose from classic dinner rolls, savory appetizer rolls and sweet dessert rolls — all in proof-and-bake format. Let’s roll with Rich's roll dough.

For more information, please visit:

BUTTER BREAD Recipe❤️ Detailed Step-by-Step Guide

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INGREDIENTS:

6 cups = 930g Bread flour
1/2 cup = 70g granulated sugar
1&1/2 tbsp = 12g dry active yeast
1 teaspoon of salt
1 stick = 113.4g of butter (unsalted)
1 egg
1/2 tsp nutmeg
2 cup of water
1/4 teaspoon of vanilla extract
1/2 cup = 120ml evaporated milk

Link to purchasing 1000g loaf pan with lid ????????

Butter bread, AKA Agege bread, is a popular bakery item in Ghana and west Africa. It is lived for its chewy, fluffy, light, airy and delicate texture. It is mostly enjoyed with a variety of breakfast beverage and porridge.
In this video, I use a high protein content flour to attain a considerably higher rise that does not require multiple proofing, as is the case in the original preparation in Ghana.
Bread flour becomes the star component in this recipe, and although the outcome of the final product has subtle differences in texture, compared to my previous recipe using all purpose flour, the actual preparation differs significantly in duration and technique.
Attention to detail in a more step by step approach for easy, replication of this Ghanaian classic.

Please be mindful that temperatures vary from location to location and may directly influence the length of time it takes for your dough to rise, so monitoring the dough during the proofing/ rising process is key. Also, ensure that all wet ingredients are at room temperature for your butter bread baking adventure! Enjoy ????


Recipe instructions:

Combine flour, sugar, salt, yeast, nutmeg and stir to combine. Set aside.
Then combine milk, egg, vanilla extract and water and slowly pour into mixing bowl containing dry ingredients. Mix for 3 minutes till dough is formed and add butter in small amounts till completely incorporated.
Knead dough for an additional 3-4 mins till dough begins to resist kneading. Shape dough to a round smooth ball and cover with a damp clean towel, let rest for 10 minutes.
Form dough to a log shape and place in greased floured baking pan. **please note that you may bake in any loaf pan readily accessible to you and feel free to split dough into 2 equal parts to fit into two regular size loaf pans *** Proof in a warm environment for 45 minutes or until dough rises to double its original size. Must have at least 1 inch of free space at top of baking pan prior to baking. Preheat oven at 325 degrees Fahrenheit and bake at same temperature for 1 hour.









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♦ MORE VIDEOS ♦

How to make tasty Plantain Crepes RecipE: Video link

HOW to make Chicken Fried Rice:

The best Vegetable Fried Rice:

BEEF and VEGETABLES STIR FRY video :

How to make butter bread :

How to make the best CHICKEN Soup:

Wet Ghanaian doughnut Bofrot Boflot Puff Puff:

How to make the best SHITO:

How to make Dinner Rolls:

Check out the rest of Nanaaba's kitchen channel:

103: How to Get BUTTER Into Your BRIOCHE by Hand - Bake with Jack

Buttery brioche is a triumph. Because there is so much butter, it's a good idea to work it into the dough AFTER kneading, here's how I do it by hand with minimum mess.

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Don’t forget to share your bread on Instagram using the #bakewithjack so I can see!

Discover How to make the Best Ghanaian BUTTER BREAD I Easy Step by Step Guide to most loved bread

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Ghana Butter Bread is a popular bakery item readily available throughout the cities of Ghana, and often served with an omelette (chibom) with a breakfast beverage of one’ Choice. In this video, we capture the making of this Ghanaian classic the simplest and easiest way, using our hands throughout. You are welcome to employ the use of your mixing machine. The baking pan with the lid were purchased on amazon.com ( a and serves as the perfect mould in attaining the classic Ghana butter bread shape and colour.
Please be mindful that temperatures vary from location to location and may directly influence the length of time it takes for your dough to rise, so monitoring the dough during the proofing/ rising process is key. Also, ensure that all wet ingredients are at room temperature for your butter bread baking adventure! Enjoy ????

Ingredients:

6 level cups of plain or all purpose flour
1/4 cup of sugar
1 teaspoon of salt
1 stick of butter (unsalted)
1 and 1/2 tablespoons of yeast
2 cups of whole milk
1 teaspoon of sugar (for yeast mixture)
1 egg
1 cup of water
1/4 teaspoon of vanilla extract

Ingrédients:

6 tasses à niveau de farine nature ou tout usage
1/4 tasse de sucre
1 cuillère à café de sel
1 bâton de beurre (non salé)
1 et 1/2 de levure
2 tasses de lait entier
1 cuillère à café de sucre (pour le mélange de levure)
1 oeuf
1 tasse d'eau
1/4 cuillère à café d'extrait de vanille


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♦ MORE VIDEOS ♦

HOW TO make hausa koko I Spicy porridge:


How to make the best SHITO:


How to make Dinner Rolls:


Wet Ghanaian doughnut Bofrot Boflot Puff Puff
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Check out the rest of Nanaaba's kitchen channel:

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Butter Rolls | No-Knead Method for Soft, Fluffy, and Tender Rolls

For the complete recipe and directions click on the link:

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Let the smell of these warm, buttery, soft and fluffy pillows of deliciousness greet your guest for dinner or your holiday meals. Your friends and family will love these rich and tender Butter Rolls so much you might as well make a second batch. The best part is there isn't any kneading involved!
———————————————————
#butterrolls #nokneadmethod #yeastrolls #dinnerrolls
———————————————————
“Just One Bite, Please?”
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Music:

Blue Creek Trail by Dan Lebowitz (YouTube Create Audio Library)

Lazy Afternoon Sun by Dan Lebowitz (YouTube Create Audio Library)

Casey Don't You Fret by Dan Lebowitz (YouTube Create Audio Library)

Mysteries by Dan Lebowitz (YouTube Create Audio Library)

Cheesy Cinnamon Sugar Buns (Rich Dough Method)

The pan i'm using is 9x11cm
Grease it with oil..

I'm using cold ingredients...cold milk, cold butter etc..

Dry ingredients
225gm bread flour
6gm instant yeast
75gm all purpose flour
24gm castor sugar
4gm salt
42gm softened butter

Wet ingredients
140gm milk

Egg wash
1 beaten egg

Sprinkle
Cheddar cheese grated
Castor sugar
Cinnamon powder

1. Mix everything except butter into a mixing bowl and knead till rough dough. (the dough is quite dry for now. it is okay).
As the this is not high hydration dough, it is pretty easy to hand knead it.
2. Add in soften butter and knead till window pane stage. Im using kmix and it is about 15mins.
3. Roll the dough into a ball and proof it for 30mins.
4. Deflate the dough and divide it into 16 portion. Roll each portion into a ball and line it on the grease pan. Let it rise for 45mins or double in size.
5. Preheat oven to 180c.
6. Brush the dough with egg wash, then sprinkle grated cheddar cheese, castor sugar and cinnmon powder on top. As much or as little as you like.
7. Bake for 20mins. Remove from oven and immediately remove from the pan and cool on the cooling rack.
8. Enjoy ~

Basic recipe from Chef Martin Yeo. I tweak it to fit my pan. Thank you chef.

酸奶波兰种 | 日式盐面包卷 | Salt Butter Roll

How To Make Salt Butter Roll
—————— Recipe ——————
—— Poolish ——
34g strong flour
11g yogurt
34g water
0.1g instant dry yeast
—— Main Dough ——
198g strong flour
2g instant dry yeast
3g salt
30g butter
99ml water
—— Filling ——
40g salted butter

—————— 配方 ——————
—— 波兰种 ——
高筋粉 34克
酸 奶 11克
水 34克
酵 母 0.1克
—— 主面团 ——
高筋粉 198克
酵 母 2克
盐 3克
黄 油 30克
水 99克
—— 馅料 ——
有盐黄油 40克

拍摄用的设备/Equipments & etc:
Camera：Panasonic LUMIX GH4
Lens：7 Artisans - 25mm F1.8
Lens Filter：Kenko variable NDX 82mm
Mic：Sennheiser MKE440
Software：Apple Final Cut Pro X / Motion

My other baking videos/我的其他烘焙视频：
lean dough bread/硬面包：
Rich dough bread/软面包：
Baguette/法棍：
Toast/吐司：
Cake/点心：

bilibili :
toutiao：
Weibo :

#ASMR #小熊喜欢吃面包

半端ない塩バターフランスの作り方/How To Make Salt Butter Bread(捏ねない簡単パン/259)

こんにちは、パン職人兼パン研究家の内橋です。

本日は、バターを味わうパンを作りました。
溢れ滴る濃厚なバターに塩を合わせ、香ばしいパン生地で包み込む。
「濃厚」と言う言葉にふさわしい塩バターフランス♪
ただただ最高です(^-^)

〜レシピ〜
・リスドォル(準強力粉) 195g
・塩 3.5g
・モルト水 10g
・インスタントドライイースト 1.2g
・浄水(常温) 140g

〜ベーカーズパーセント〜
・リスドォル(準強力粉) 100%
・塩 1.8%
・モルト水 5%
・インスタントドライイースト 0.6%
・浄水(常温) 70%
・合計179.4%
※レシピ作成時、細かい端数は切っている場合がございます。
　ベーカーズパーセントとは、使用小麦量を100%として表記する製パン比率表です。

※モルト水の作り方

※自家製バターの作り方


〜動画修正〜
塩をふるシーンを誤ってカットしておりました。
バターを乗せた直後に生地全体へふりかけ、バターの包餡へと進んで下さい。

--------------------

Hello.My name is Takeshi in Japan.
Today, I made bread to taste butter.
Mix salt with rich butter that overflows and wrap it in savory bread dough.
Salt butter France suitable for the word rich ♪
It's just the best (^-^)

~Recipe~
・ Lisdol (semi-strong powder) 195g
・ Salt 3.5g
・ Malt water 10g
・ Instant dry yeast 1.2g
・ Clean water (normal temperature) 140g

~ Baker's Percent ~
・ Lisdol (semi-strong powder) 100%
・ Salt 1.8%
・ Malt water 5%
・ Instant dry yeast 0.6%
・ Clean water (room temperature) 70%
・ Total 179.4%
* At the time of recipe creation, fine fractions may be cut.
Baker's percentage is a bread making ratio table that indicates the amount of wheat used as 100%.

* How to make malt water

* How to make homemade butter


~ Video correction ~
I accidentally cut the scene of salting.
Immediately after placing the butter, descend onto the entire dough and proceed to the butter filling.

---------------------

〜普段使用している食材〜
・春よ恋(強力粉)
・キタノカオ(強力粉)リ
・リスドォル(準強力粉)
・特宝笠(薄力粉)
・全粒粉(春よ恋)
・ライ麦粉
・カリフォルニアレーズン
・無塩発酵バター(450g)
・きび砂糖
・赤サフ(3g×50袋)
・生イースト(冷蔵/100g)
・ベーキングパウダー

--------------------

〜普段使用している使用機材〜
・キッチンエイド(卓上ミキサー)
・1.5斤型(食パン型)
・石窯ドーム(東芝)
・HIフライパン(アイリスオーヤマ)
・微量測り(タニタ/スケール)
・DMC-G8(パナソニック)

--------------------

楽曲提供：Production Music by
登録アイコン提供：

--------------------

Twitter:
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YouTube:

-------------------

#パンレシピ #捏ねないパン #塩バターフランス
#BreadRecipe #BreadWithoutKneading # SaltButterBread

Almond Brioche Bread Recipe｜Butter 50%｜Egg 35%

When you slice brioche bread with a bread knife, you will feel like cutting cotton candy.
This is a brioche with a very soft texture. (๑•᎑•๑)
A large amount of butter is added, and the rich flavor is impressive.
The almond topping contains a small amount of rum and has a mild aroma.

Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.

■ Click the Subtitle button → Subtitles will be displayed in the video.
■ How To Make Almond Topping
70.0g Almond Powder
70.0g Sugar A
27.0g Water
 8.0g Rum
30.0g Egg White
25.0g Sugar B
 9.0g Soft Flour(Cake Flour)

1. Put almond powder in the bowl.
2. Add sugar A and mix evenly.
3. Add water and mix evenly.
4. Add Rum and mix evenly.
5. Add egg white and mix evenly.
6. Add sugar B and mix evenly.
7. Add Cake flour and mix well.
8. Put the finished almond topping in the Pastry bag.

(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

■ Dough Formulation
B's (%): 50.0%, Tr (g): 150.0g Strong Flour(Bread Flour)
B's (%): 50.0%, Tr (g): 150.0g All Purpose Flour
B's (%): 35.0%, Tr (g): 105.0g Whole Eggs
B's (%): 1.3%, Tr (g): 3.9g Instant Yeast
B's (%): 50.0%, Tr (g): 150.0g Butter
B's (%): 12.0%, Tr (g): 36.0g Sugar
B's (%): 2.0%, Tr (g): 6.0g Salt
B's (%): 25.0%, Tr (g): 75.0g Water(36℃)

■ Process
1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, mix evenly the instant yeast.
4. Add eggs and mix well.
5. Add sugar and mix well.
6. Add salt and mix well.
7. Add melted butter(36℃) and mix well.
8. After adding flour,
   Mix evenly until the flour is invisible.
   (Dough temperature: 21℃)
9. After 20 minutes of rest,the first fold(folding)
10.After 20 minutes of rest,the second fold(folding)
11.After 20 minutes of rest,the third fold(folding)
12.After 20 minutes of rest,the fourth fold(folding)
13.Refrigerated fermentation: 4℃, 8hours
14.After refrigeration fermentation,
   Place the dough at room temperature for 2 hours.
15.Push in a square shape.
16.Square division: 135g
17.Slightly push the dough, 15 minutes of rest
18.Apply butter in the bakeware.
19.Final molding: roll and fold.
20.Put the dough in the bakeware.
21.Second Fermentation(Final Proofing):24 ℃, about 3 ~ 4 hours
22.After completion of the second fermentation,
Topping the almond toppings on top of the dough.
23.Sprinkle an almond slice.
24.Oven temperature 190℃ Preheating
   Preheat the lodge in a fully-heated oven for at least 20 minutes.
(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
25.Put the dough into the preheated lodge 10-inch combo cooker floor
26.Cover the lodge 10-inch combo cooker lid.
27.Put in the oven
28.After baking for 15 minutes,
remove the lodge cover and continue baking for about 5 minutes
   (20 minutes in total)

■ Note: Always be careful when using the oven
(It is very hot, so use it after wearing very thick oven gloves)

#BriocheRecipe
#NoKneadBrioche
#BriocheBread
#NoKneadBread
#HomeBaking

Choco bread rolls: fluffy and super quick!

They are really delicious! 
 
INGREDIENTS
Dough:
440g (3 ½ cups) Cake flour
150g (¾ cup) Sugar
5g (1 tsp) Dry yeast
100g (¾ cup) Powdered milk
6g (1 tsp) Salt
250ml (1 cup) Warm water
Vanilla – 1 tsp / 5g
110g (½ cup) Butter
 
Filling:
210g (1 ¾ cup) Cake flour
150g (¾ cup) Sugar
25g (2 ½ tbsp) Cocoa
3g (½ tsp) Salt
1 Egg
Water – 3 Tbsp / 45g
30g (2 tbsp) Butter
5g (1 tsp) Baking powder
 
METHOD

For the dough: In a bowl add flour, dry yeast, sugar, powdered milk and salt. Mix it a little and then add warm water and vanilla. Mix it and add butter and knead it well. Let it rest for a while.
For filling: In a bowl add flour, cocoa, sugar, baking powder and salt. Mix and add egg and butter. Knead it ad let it rest.
Divide the dough into 20 balls and save then for later. Repeat that procedure with filling.
Spread the dough ball add the filling ball. Merge them and spread it. Incise and then roll them. Put them onto a baking pan. Coat them with egg. Bake them at 170C for 15 minutes.

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How to make fluffy butter bread

# How to make bread # Bread recipe

How to make delicious butter bread
Let's make delicious butter bread ~
Subscribe, Share, Alarm.

제목 설명란이 번역되지 않고 영어로만 표기된 경우 처리방법. 휴대폰➡️설정(톱니바퀴모양버튼)➡️앱(애플리케이션)➡️유튜브아이콘클릭➡️저장공간의 데이터지우기.

Ingredients (Fan Size: Width 21.5cm, Height 9.5cm, Height 9.5cm)

130g milk, 5g instant dry yeast
40g sugar, 5g salt, 1 egg
Bread flour 250g
40 g butter

재료( 팬사이즈 : 가로 21.5cm , 세로 9.5cm , 높이 9.5cm)
우유 130g, 인스턴트 드라이 이스트 5g,설탕 40g,소금 5g,계란 1개
강력분 250g ,버터 40g

vMateriais (tamanho do ventilador: 21,5 cm x 9,5 cm x 9,5 cm)
130g de leite, 5g de fermento seco instantâneo, 40g de açúcar, 5g de sal, 1 ovo, 250g forte, 40g de manteiga

Bahan (ukuran kipas: 21.5cm x9.5cm x9.5cm)
Susu 130g, ragi kering 5 g instan, gula 40 g, garam 5 g, 1 butir telur, kuat 250 g,
mentega 40 g

Materialen (ventilatorformaat: 21,5 cm x 9,5 cm x 9,5 cm)
130 g melk, 5 g instant droge gist, 40 g suiker, 5 g zout, 1 ei, 250 g sterk, 40 g boter

Materialien (Lüftergröße: 21,5 cm x 9,5 cm x 9,5 cm)
130 g Milch, 5 g Instant-Trockenhefe, 40 g Zucker, 5 g Salz, 1 Ei, 250 g stark, 40 g Butter

Материалы (размер вентилятора: 21,5 см x 9,5 см x 9,5 см)
130 г молока, 5 г растворимых сухих дрожжей, 40 г сахара, 5 г соли, 1 яйцо, 250 г крепкого, 40 г сливочного масла

Bahan (saiz kipas: 21.5cm x9.5cm x9.5cm)
130g susu, yis kering segera 5g, gula 40g, garam 5g, 1 telur, 250g kuat, mentega 40g

Vật liệu (kích thước quạt: 21,5cm x9,5cm x9,5cm)
130g sữa, 5g men khô tức thì, 40g đường, 5g muối, 1 quả trứng, 250g mạnh, 40g bơ

Materiales (tamaño del ventilador: 21.5cm x9.5cm x9.5cm)
130 g de leche, 5 g de levadura seca instantánea, 40 g de azúcar, 5 g de sal, 1 huevo, 250 g de leche fuerte, 40 g de mantequilla

المواد (حجم المروحة: 21.5 سم × 9.5 سم × 9.5 سم)
130 جرام حليب ، 5 جرام خميرة جافة فورية ، 40 جرام سكر ، 5 جرام ملح ، 1 بيضة ، 250 جرام قوي ، 40 جرام زبدة

Materiali (dimensioni del ventilatore: 21,5 cm x 9,5 cm x 9,5 cm)
130 g di latte, 5 g di lievito secco istantaneo, 40 g di zucchero, 5 g di sale, 1 uovo, 250 g di forza, 40 g di burro

材料（ファンサイズ：21.5cm x9.5cm x9.5cm）
牛乳130g、インスタントドライイースト5g、砂糖40g、塩5g、卵1個、強力粉250g、バター40g

材质（风扇尺寸：21.5cm x9.5cm x9.5cm）
牛奶130克，速溶干酵母5克，糖40克，盐5克，1个鸡蛋，浓250克，黄油40克

材質（風扇尺寸：21.5cm x9.5cm x9.5cm）
牛奶130克，速溶幹酵母5克，糖40克，鹽5克，1個雞蛋，濃250克，黃油40克

วัสดุ (ขนาดพัดลม: 21.5 ซม. x9.5 ซม. x9.5 ซม.)
นม 130g, 5g ยีสต์แห้งทันที, 40g น้ำตาล, เกลือ 5g, ไข่ 1 ฟอง, แรง 250g, เนย 40g

Malzemeler (fan boyutu: 21.5cm x9.5cm x9.5cm)
130g süt, 5g hazır kuru maya, 40g şeker, 5g tuz, 1 yumurta, 250g güçlü, 40g tereyağı

Matériaux (taille du ventilateur: 21,5 cm x 9,5 cm x 9,5 cm)
130g de lait, 5g de levure sèche instantanée, 40g de sucre, 5g de sel, 1 œuf, 250g de force, 40g de beurre

सामग्री (प्रशंसक आकार: 21.5 सेमी x9.5 सेमी x9.5 सेमी)
130 ग्राम दूध, 5 जी इंस्टेंट ड्राई यीस्ट, 40 ग्राम चीनी, 5 ग्राम नमक, 1 अंडा, 250 ग्राम मजबूत, 40 ग्राम मक्खन



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Soft Buttery DINNER ROLLS RECIPE - Soft & Fluffy Butter Rolls

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SOFT Dinner Rolls Recipe - Buttery Crescent Rolls

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Dinner Rolls Recipe:

- 450 gr All Purpose Flour (3 1/2 cups)
- 2 tbsp Sugar
- 7 gr Dry Yeast ( 1 packet)
- 3/4 tsp Salt
- 260 gr Warm Milk ( 1 cup + 1 tbsp)
- 50 gr Unsalted Butter (1/2 stick)
- Dry Mozzarella Cheese
- Melted Butter to brush on top

Once cooled store these in a ziplock bag or an air-tight container.

Enjoy!
♥

手撕千层面包，面包界的霸王花 Butter Milk Bread

我最爱的一款面包，以前只有在国内能买到，学会了就可以做给自己吃
This recipes can make 2 of 6 inch bread or one 8 inch bread
配方可以做2个6寸的面包或者做1个8寸的面包

Ingreditens 食材：
1. dough 面团
* 300g Bread flour or all-purpose flour 高筋面粉 (中筋面粉也可以做) 2 cup
* 140g Milk 牛奶 1/2cup+2tbsp
* 45g Sugar 糖 3tbsp+1/2tbsp
* 2g Salt 盐 1/4 tsp
* 20g Condensed milk 炼乳 1 tbsp
* 4g Yeast 酵母 1 tsp + 1/4 tsp
* 1pcs Egg （50g） 鸡蛋
* 20g Butter 黄油 2/3 oz

2. Butter piece 黄油片：
* 120g Butter 黄油 4 oz

Mold Size：6x3 inch
模具大小：6x3 寸

Preheat the Oven 170°C（340℉）baking for 22 minutes, Then turn to 200°C（400℉）baking 5 minutes.
烤箱预热170°C（340℉）烤22分钟，然后转200°C（400℉）烤5分钟上色

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(손반죽)How to make soft and fluffy butter Bread (Recipe)/NO Milk????????????????????????????????????

no milk bread
Very soft and delicious butter bread.
You can make delicious bread.
Please subscribe.



* TIP
Use cold water on hot days.
On cold days, use lukewarm water (not hot water)

Fan size: Height 16.5cm, Height 8.5cm, Height 6.5cm

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Unauthorized theft of this video or 2nd edit and reupload is prohibited.

Butter Bread/ Butter Flap

6 cups flour
2 packet active dry yeast
4 tbsp brown sugar
2 tsp salt
1 cup warm milk
1+1/2-2 cups lukewarm water
6 tbsp melted butter

100% pure salted butter for spreading on the dough

How To Make Butter Bread

How To Make Butter Bread

Ingredients:
10 oz bread flour
1 Table spoon butter
A pinch of salt
A teaspoon of sugar
A pinch of grated nutmeg
11/2 7g pouch of dry yeast
Warm water ( 150 mil measured but not all used in this recipe)

Method
1 Pour the bread flour into the mixing bowl
2. Add yeast,
3 Add nut Meg
4 Add the salt
5 Add the sugar
6 Add the butter.
7 Rub all the ingredients in together
8 Add your warm water gradually till the required texture is attained
9 Put the dough onto the working surface and knead the dough till the dough is nice soft and smooth.
10 Nicely shape the dough and put into the loaf tin (must be oil the tin to prevent the loaf from sticking to the bottom of the pan.
11 Cover the dough with a damp cloth and allow it to proof or rise for about 15 to 20 minutes
12 Preheat for about 5 min. Bake it for about 10- 15 minutes on gs mark 150.
13 After its ready, use your pastry brush and rub a little butter on top of the bread.
14Turn the tin and remove the bread from the tin, allow to cool and servewith tea, milo, porridge,etc etc.

Rich Brioche Loaf [Homemade Bread Recipe]--more butter more egg [Gourmet Apron 416]

Here is another beautiful yellow brioche recipe for bread lover.
Made double batch this time so I can enjoy as much as I want.
Outside is so crispy, inside is rich buttery flavor. When I toasted this brioche slice, It was almost croissant or danish pastry.
Hope you try this recipe!!

===== Ingredients =====

Sugar 5 Tbsp
Active dry yeast 1 Tsp
White flour 500 g
Salt 1/2 Tsp
Butter 150 g
4 egg
Milk 150 g
(( Slightly warm, room temperature ))
Warm water 50 g

===== Recipe =====
Put sugar, yeast warm water into bowl and let activate yeast for about 5 minutes.
Put flour and salt into a large bowl and pour yeast mixture.
Add milk & eggs into a large bowl
Mix until all dough come together.
Knead by hand few minutes & add butter and knead until become smooth surface.
Cover dough and keep to warm place(I keep inside of oven. just turn on the light)Let rise until double in size about 50-60 minutes.
Stretch dough until smooth surface and divide for 2 pieces.
Cover dough and let it rest for 10-15 minutes.
Stretch & roll dough round shape.
Place on baking pan and cover it.Let rise until double in size for about 30 minutes.
Brush with beaten egg on top.
Preheat oven for 200°C or 392°F.
Bake for 25-30 minutes.

===== Related Video =====

Brioche Recipe


100% Whole Wheat Bread Recipe


Soft & Fluffy Homemade Bread Recipe


Cookie Bread Recipe



===== Equipment =====

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Tripod : Neewers 60 Carbon


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How to Make Homemade Butter Bread | #stayhome #bread #withme

✅RECIPE:
Due to the coronavirus pandemic, now is the perfect time to start making your own bread! This video #tutorial shows you how to make homemade butter bread that's so soft, delicious, and easy to make!

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#recipe #cooking #video #breadrecipes #baking #withme #bakingtutorial #coronavirus #covid19 #corona #stayhome

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About Me:

Hi! Welcome to my kitchen! Cooking has always been one of my hobbies and passions! I have a sickness for cooking something over and over again until I get it perfected down to the ¼ tsp!

I’m a wife, mother of 2, and own a zoo…lol, not really but close! I live on a ranch in Texas so most of my cooking has a Southern flair. Before I met my husband, meat was not a regular on my menu but after I got married boy did that change!

I’m so excited to share my tried and true recipes, tips and tricks, and view into my everyday life with you! So come on in, pull up a seat, and sit a spell in my Ranch Style Kitchen!

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Softest Butter Flap / Coco Bread || Buttery Layered Bread

In this video tutorial I am sharing how to make soft, buttery butter flaps or coco bread.

Convenient link to full printable recipe with all measurements:

BREADS THAT BAKE AT THE SAME TEMPERATURE AS BUTTER FLAPS (MAKE THEM TOGETHER)
Plait Bread:
Tennis Rolls:
Softest Whole Wheat Bread:


WEBSITE: metemgee.com
CONTACT: metemgeeblog@gmail.com
INSTAGRAM: @metemgeeblog
FACEBOOK: facebook.com/metemgee

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Japanese Butter Roll (Crescent Roll) - Recipe By ZaTaYaYummy

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Scottish Shortbread Cookies Recipe/Butter Cookie Recipe/Shortbread Biscuits Recipe

Shortbreads are one of the easiest and delicious shortbread biscuits.

We can make this beautiful shortbreads with only a few basic ingredients.

Ingredients:

Sugar:75 g

Butter:150 g

Flour: All purpose flour:150 g

Corn Flour:75 g

A pinch of salt

Method:

Mix together in a separate bowl the flour, cornstarch and salt.

Cream in the butter and sugar .

Sift in, the flour into the butter until just combined.

Transfer on to a clean work surface and bring the crumbs into a dough form ,by squishing.Take care to not over-mix.

Roll dough out in to a sheet of thickness about 1 cm.

Cut the dough into rounds with a circular cutter and place on baking sheet, 2 apart.

Prick the center of each cookie a few times with the tines of a fork.

Bake at 325 F Preheated oven for 25-30 minutes or until just before they start to brown.

Cool on a wire rack and store in an airtight container.

Shocking Truths About Chicken Farming: Leah Garcés | Rich Roll Podcast

Thanks for watching! Read all about Leah Garcés here ????????

The president of Mercy for Animals, Leah Garcés has spent her life on the front lines of the animal welfare movement devoted to improving conditions for factory-farmed animals.

This is a conversation about the insidious reality of industrial animal agriculture, an exploration of the modern-day chicken farmer’s plight as indentured servant and how industry cooperation is forging change.

This conversation was recorded pre-pandemic (Jan. 31, 2020). However, the wisdom is timeless. May it both alarm and inspire you.

✌???????? - Rich

EPISODE 510 AUDIO PODCAST
Blog & Show Notes:

LISTEN / SUBSCRIBE TO THE PODCAST
Apple Podcasts:
Spotify:
Android:

LEAH GARCÉS




GRILLED


FILMED AND EDITED BY BLAKE CURTIS


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最高のシュガーバターパンの作り方/Suger Butter Bread(捏ねない簡単パン/313)

こんにちは、パン職人兼パン研究家の内橋です。

本日は、最高のシュガーバターパンの紹介です
風味豊かな卵生地に濃厚なバターとたっぷりのグラニュー糖、美味しくないわけがありません!!
ですが勿論、手軽で簡単ですが美味しくなくては意味がありません!!
そこを補う為に、オーバーナイト法(長時間発酵)を使用しています。
この製法により生地を熟成発酵させ旨味を凝縮させます。
ですので、卵を配合しておりますが非常にしっとりソフトな食感となっております(^-^)
是非、試して下さい(^-^)

〜レシピ〜
・春よ恋 190g
・塩 3.6g
・きび砂糖 9.5g
・インスタントドライイースト 1.2g
・無塩バター 9.5g
・全卵 57g
・浄水(常温) 76g

〜ベーカーズパーセント〜
・春よ恋 100%
・塩 1.9%
・きび砂糖 5%
・インスタントドライイースト 0.6%
・無塩バター 5%
・全卵 30%
・浄水(常温) 40%
・合計 182.5%
※レシピ作成時、細かい端数は切っている場合がございます。
　ベーカーズパーセントとは、使用小麦量を100%として表記する製パン比率表です。

--------------------

Hello.My name is Takeshi in Japan.
Today we are introducing the best butter sugar bread
Rich egg dough, rich butter and plenty of granulated sugar, it is not delicious!!
But of course, it's easy and easy, but it doesn't make sense unless it's delicious!!
To make up for it, we use the overnight method (long fermentation).
By this method, the dough is aged and fermented to condense the umami.
Therefore, although it contains egg, it has a very soft and soft texture (^-^)
Please try it (^-^)

~Recipe~
・Bread Flour 190g
・Salt 3.6g
・Raw sugar 9.5g
・Instant dry yeast 1.2g
・Unsalted butter 9.5g
・Whole egg 57g
・Purified water (room temperature) 76g

~ Bakers Percentage ~
・Bread Flour 100%
・Salt 1.9%
・Raw sugar 5%
・Instant dry yeast 0.6%
・Unsalted butter 5%
・Whole egg 30%
・Purified water (normal temperature) 40%
・Total 182.5%
*Some fractions may be cut off when creating a recipe.
Baker's percent is a bread making ratio table with the amount of wheat used as 100%.

--------------------

〜普段使用している食材〜
・春よ恋(強力粉)
・キタノカオ(強力粉)リ
・リスドォル(準強力粉)
・特宝笠(薄力粉)
・全粒粉(春よ恋)
・ライ麦粉
・カリフォルニアレーズン
・無塩発酵バター(450g)
・きび砂糖
・赤サフ(3g×50袋)
・生イースト(冷蔵/100g)
・ベーキングパウダー

--------------------

〜普段使用している使用機材〜
・キッチンエイド(卓上ミキサー)
・1.5斤型(食パン型)
・石窯ドーム(東芝)
・HIフライパン(アイリスオーヤマ)
・微量測り(タニタ/スケール)
・DMC-G8(パナソニック)

--------------------

楽曲提供：Production Music by
登録アイコン提供：

--------------------

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-------------------

#パンレシピ
#捏ねないパン
#シュガーバターパン

How to make croissants :Easy croissant recipe / Butter croissant recipe

These croissants are simply amazing.Crispy on the outside Buttery Flakey with a nice golden color..I's a perfect treat for brunch or breakfast.
Here in this video you will see how to make croissants in an easy method.
Croissants are made of a layered yeast leavened dough.traditionally,the dough is layered with butter,rolled and folded several times in succession and then again rolled into a sheet.

But in this recipe,we are going to make these wonderful croissants a different method which is more easy,which takes very little time and effort than the traditional method.

There is no special equipment or hard to find ingredient required.So let's see how to make these wonderful croissants in three simple steps.

Baking Tray Amazon Link:

Ingredients

Flour :400 gms
Milk:260 ml
Butter:180-200 gms
Sugar 4 Tbsp/60 gms
Salt :1/4 Tsp
Active Dry Yeast:1 Tsp
For egg wash:Beat 1 egg+1 tsp milk
Method

We can make this easy croissants in three simple steps.

STEP 1
Prepare the pastry sheet.

STEP 2
Proof them.

STEP 3
Bake them.

Let's prepare the pastry sheet;For that,we need to

(1)Prepare the dough

Activate the dry yeast by dissolving 260 ml warm milk ,4 Tbsp sugar and 1 tsp active dry yeast.

Add 1/4 Tsp Salt into 400 gms of flour.

Blend together the wet and the dry ingredients until we get a homogenous evenly hydrated dough.

(2)First Proofing

Let the dough sit and rise for 1 1/2 to 2 hours or until the dough get doubled in size.

Degas the dough and divide the dough into 12 equal pieces.

Roll each piece of dough into the shape of a disc which is approximately 16-18 cm in diameter and not more than 2 mm in thickness.

(3)Layer butter on each disc.

Place the disc on a plastic film and repeat the same process for the next piece and stack them over the previous disc and continue the same with rest of the divided dough pieces.

As butter is very soft now, we need to freeze them for 30- 35 minutes;so that the butter will not be very soft and will be pliable and it will be easy for us to work with the dough.

Roll them into long rectangular sheet.

With the help of a knife or a pizza cutter,cut them into smaller triangles.

Shape them into croissants

Step 2

Give an egg wash.

Proof the shaped croissants for 2 hours until they puff up a little.

Step 3

Give another egg wash and Bake it at 400 F for 10 minutes and then reduce the temperature to 375 F and bake for another 8-12 minutes.

After baking we will get a beautifully caramelized golden brown,flakey,buttery,delicious croissants.

Now we can make bakery style croissants in a more easy way,without compromising our health.. we can get rid of those preservatives and those trans -fat that are used in store bough croissants.
I hope you found this video on how to make croissants easy and helpful.
Enjoy baking beautiful croissants in your own kitchen :)

Fresh Homemade pita bread Recipe:

Rich fruit cake recipe:

Fresh Homemade Burger buns :

EASY NO KNEAD FOCACCIA BREAD :

The Shocking Truth About Carbs & Diabetes | Rich Roll Podcast

Thanks for watching! Read all about Cyrus Khambatta, PhD and Robby Barbaro MPH here ????????

Experts in the science of insulin resistance, Cyrus Khambatta, PhD and Robby Barbaro MPH are Type 1 diabetics who have successfully helped thousands prevent, navigate and reverse diabetes of all kinds through simple changes in diet and lifestyle -- chronicled in their new book, 'Mastering Diabetes'.

Current medical dogma urges diabetics and prediabetics to adopt a very low-carbohydrate, high-fat diet. But, is this actually true? Today, Cyrus & Robby put this paradigm to the test, making the case for a high carb, whole food, plant-based diet as optimal.

Enjoy!

✌???????? - Rich

EPISODE 499 AUDIO PODCAST
Blog & Show Notes:

EPISODE 499: MASTERING DIABETES
Web:
YT:

LISTEN / SUBSCRIBE TO THE PODCAST
Apple Podcasts:
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Android:

CYRUS KHAMBATTA, PhD



ROBBY BARBARO, MPH



MASTERING DIABETES



MASTERING DIABETES BOOK


FILMED AND EDITED BY MARGO LUBIN AND BLAKE CURTIS


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Hi I'm Rich Roll. I'm a vegan ultra-endurance athlete, author, podcaster, public speaker & wellness evangelist at large. But mainly I'm a dad of four. If you want to know more, visit my website or check out these two the NY Times articles:



I LOVE MAIL! SEND IT HERE:
2630 Conejo Spectrum St.
Thousand Oaks, CA 91320 #richroll #diabetes #plantbased

How to Make: Butter Roll

Ingredients:
1 can crescent rolls
1/2 stick softened butter
Sprinkle on granulated sugar
sprinkle on cinnamon or nutmeg (optional)
Sauce:
1 cup half and half or milk
1/2 cup sugar
1/2 tsp vanilla flavor
Heat until sugar is dissolved on stove. Pour over crescent rolls.

-~-~~-~~~-~~-~-
You need to check: Hashbrown Potato Casserole HOMEMADE TUTORIAL 2017!

-~-~~-~~~-~~-~-

Dursley Butter Buns How to Make Recipe Demo at Bakery

Dursley Butter Buns How to Make Recipe Demo at Bakery
Please note that the Video my differ from the written recipe
Makes: about 18 Butter Buns
Recipe Ingredients:
510g / 18 oz flour
226g / 8 fl oz lukewarm milk
56g / 2 oz caster sugar
56g / 2 oz White shorting, chopped into pieces
56g / 2 fl oz egg beaten
56g / 2 oz fresh yeast
14g / ½ tsp salt
Butter Bun cream Recipe: 250g Butter, 250g Caster sugar, 2 big teaspoons of honey
First pop the butter into microwave just to warm and make soft, add in the sugar & honey, mix around with spoon until the sugar dissolved into the butter, put into the fridge for about 10 min, now you are ready.
For a machine with 3 speed
Recipe Instructions
1. Add the yeast to the milk and stir. Leave it to stand for 10 minutes to allow the yeast to activate.
2. Put the flour in to the mixing bowl, add in the Salt, Sugar, and warmed white shorting and mix in.
3. Make a well in the centre of the mixture. Add in the beaten egg, milk and yeast
4. Mix on 1st speed for around 1 min and then 10 min on 2nd speed
5. Place the dough in a bowl, cover and put in a warm place until the dough doubles in size
6. Knock it back. Divide the dough into 85g / 3 oz pieces, spilt into 2
7. Mould each piece into a ball rest for 10 min
8. Roll out with a rolling pin to about 5 in round
9. Now it’s time to add your butter mix, spread the mix onto half of the round, fold over and do the same to the half and then fold again into a quarter
10. Press around and down on the dough quarter with fingers
11. Now you can tray up, make sure to put baking paper on the tray first
12. Cover and leave in a warm place in a proving box for about 60 minutes. if cold could take longer
13. Bake at 200°C/400°F fan oven for 8 - 12 minutes.
14. Prepare the glaze. You may need to heat the 56g golden syrup slightly, mix in the 56g water into bowl and dissolve.
15. When the buns are cooked, remove them from the oven and brush them liberally with the glaze while they are still hot. Place on a wire rack to cool.
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Soft Butter Dinner Rolls for The Holidays ~ The Kneady Homesteader

Here is the recipe written in a very simple form:

My Soft Butter Roll Recipe!

In your mixer add:
1 1/2 cups warm water
2 tsp instant yeast
3 tbls sugar

Then in this order add:
3 cups bread flour
1/4 cup dry milk powder
1/4 cup potato flakes
4 tbls soft butter
1 1/4 tsp salt
1 egg

Mix to form a dough ball. Add more flour if you need to. Then knead 5-7 min.
Rise 1 hour
Roll out and shape roll balls.
Rise 1 hour
Bake 350 for 25-30 min.
Then butter the tops of the rolls when they come out of the over for extra soft butteriness! ????????????

Peanut Butter Cookie Dough Brownies | Cupcake Jemma

Wait...what? All my favourite things in one bake? You must be joking! NO!! It's real, people. Peanut Butter Cookie Dough Brownie is HERE! Why not SUBSCRIBE:
Watch my S'mores Brownie vid:

PS Apologies for the little bit of interference in this video. Minor technical problem. Hopefully it won't ruin your enjoyment! :)

Recipe -
For the Brownie...
165g 70% dark chocolate
165g unsalted butter
330g caster sugar
3 large eggs
45g cocoa powder
120g plain flour
1/2 tsp baking powder
1/2 tsp salt

For the PBCD...
85g unsalted butter, soft
150g light brown soft sugar
15g demerara sugar
3 tbsp yoghurt
210g smooth peanut butter
150g plain flour
3/4 tsp salt
50g milk chocolate chips

For the Ganache...
150g 70%dark chocolate
150 double cream

Reese's Peanut Butter Cups and roasted and salted peanuts to decorate.

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