Do you love the aroma of freshly baked
brea d? Do you dream of making perfectly soft, tasty and edible bread without all
the fuss and fear? Does the idea of hot bread being slathered with creamy butter
excite you? If so, then this is the video for you! Whether it’s for an Easter brunch, Christmas
morning, Thanksgiving, family visits or weekend prep, this recipe never
disappoints! Once you see how simple and fun it can be, all your fearfull and
daunting misconceptions will be eradicated. It’s slightly a long process,
but still easy and enjoyable. The first thing I’ll do is add the melted butter
to the warm water and set aside. In a large mixing bowl or vessel of your
choice, combine flour, salt, sugar and yeast. Next, we’ll gradually add the warm water
and butter mixture and continue to mix until the dough comes together. Remember
the method I usually utilize at this point, “the grab and squeeze” method. Once we’ve used up all the water and it
becomes a shaggy dough, we’ll start rolling it around to make it one
cohesive ball of dough. Time for the KNUCKLE PRESS METHOD to smoothen the dough. Here the technique is to pull the dough
towards you folding it over itself and pushing out with the heel of your hands,
not down, rotate the dough and repeat. The goal is to make the dough elastic and
stretchable without breaking. Cousin clif f and I have been kneading
flour and making bread together for more than 20 years. This year, I’m gonna teach
him some of our new techniques and see how he does!
Squeeze like this…squeeze… bring it together. Now you’re gonna roll it around— no no
you’re not folding it in—just roll it like this —like you’re holding a bowling
ball and you’re rolling it around. He is doing a good job! You keep moving the bowl! Hold the bowl one place! Can we have someone to hold the bowl? No you’re not spinning
it! You’re rolling it! What you mean roll? My hands are clean…you see like you’re pretending
that your hand is a mixer..Yeah! Makes Sense eh? How do you do that? It’s very simple! What’s your hand doing? Aunty Leels: Why are you sticking your hand in the middle? Keep going! Right around! Cliff: I like to chook(stick) my hand in the middle… You see how it’s coming together now? “He’s getting it!” First is the squeezing, and then there is the rolling, then you’re gonna do the KNUCKLE PRESS. Knuckle press? Look at it, the dough is coming just to the right consistency.. Press like this- -now you are going to smoothen the dough. Well I’m sticking! So if you’re sticking,
we are going to add a very little bit of flour. Let it relax and then we’ll start kneading it again. So which technique are we going to be using now? (Followed by lots of laughter because of the comments from the peanut gallery and the exaggerated kneading techniques! This is normal behavior in our family.LOL ) I don’t know what kind of roll is that, but we are going to roll with it… Does it look like a baby’s bum yet? That’s how it’s supposed to end up? It just looks like his bum right now..(laughter) How do you know what my bum looks like? Because when you were getting up just now from the sofa, we saw everything.. You scarred for life now! Like play dough! We are doing play dough! He is doing whatever he wants to do! No, it’s coming! It’s coming! I know my stuff! I like how you do the two hands there! That looks good! Yeah see! New technique! New technique! How many years you doing bread with
this girl? I would like to know! {20 years} And you still have to get instruction? No but she wanted it to be the special PUSH and PULL technique! Oh You never did that before?! No, this is a different kind of technique! Oh!I got it! I got it! Form the dough into a ball, coat lightly with oil and place the
dough back into the bowl, cover with plastic wrap or a moist kitchen towel or
paper towel and set in a warm place until the dough doubles in size, about
one to two hours, depending on the room temperature and type of yeast used. What are you doing? A rectangle is a rectangle! Starting with the narrow edge closest to you, roll it into
log and pinch the seams closed, place in a long baking pan, but if you only have a short
pan turn the ends under to make the loaves fit. Place the dough seam side
down into the greased loaf pan, cover with plastic wrap or a barely damp paper
towel or kitchen towel, set the pan/s in a warm place and let the dough rise or
proof a second time until doubled. It will take about 45 minutes to one hour,
depending on the room temperature and the type of yeast used. To hasten the
rising or proofing process, heat the oven, turn off the heat and place the dough in
a warm, but not hot, oven. Remember it will take longer to rise in winter! Bake loaves at 350 degrees Fahrenheit
for 30 to 35 minutes until the crust is golden and the loaves sound hollow when
tapped with your fingers. Remove the bread from the pans to racks. Brush with
butter for a soft, more flavorful crust. Wait for it to cool, then slice and serve Aunty Ria’s bread is the best! Ummm, this is good! Even the dog loves the bread!