Transcription
Well, hello there, friends. Different kind of video for me today. Bread. I'm making white bread. It's actually called a pande. Which is a French sandwich bread. White sandwich bread. It's fantastic. So easy to make. I'm going to show you the trick. Anybody can do it. Even if you don't bake, you can bake this. I promise you, and you're going to love it. I text you sandwich in a whole different level. Friends, I'm glad you're here. Don't forget thumbs up if you like the video. Don't forget subscribe to the channel. And don't forget to ring the bell. Stay tuned. We're doing it right now.
[Applause]
Friends, okay friends. Well, this has to be one of the easiest recipes in the world to make. And it's the most dense, the perfect bread for a sandwich. All right, so we got three and a half cups of bread flour. If you don't have bread flour, just use a regular flour, all-purpose flour. I got a 7 oz of warm water. Warm is like about 100 degrees. You know, where we put the active dry yeast. And let it just mix it up with a fork for a minute. Give it about 10 minutes, 10, 12 minutes. Mix it up. I got two ounces of sugar. Oh, no, sorry. Two teaspoons of sugar. 2 oz of butter, room temperature butter. And one and a half teaspoons of salt. And 3 oz of warm milk. We're going to mix all this up. Okay, we're going to put the yeast in there, the warm yeast. And then we're going to put the butter in there. It doesn't matter really what order you put it in. Just put the salt at the last minute. We put the sugar in there. And we put the milk. And we're going to mix this up. I use a spatula. You can certainly use your hand. The spatula mixes not as messy, but it is a little messy. And we're going to make a bowl of dough, very rough. And we're going to let it rest, flow in an hour. And then we're going to come back. We're going to manipulate it just a little bit, not much. And I'm going to show you how to put it in the oven. Very simple, friends. Okay, very, very simple recipe to make.
Okay, going to add our salt. Going to do a little more mix. You can certainly put your hand in there and mix it up really good, break it all up, which is about what I'm about to do now. I want to make sure the butter gets well integrated. And that's all it gets a little messy, but that's not a problem. We're going to mix everything until we have like a rough dough. Don't try to make it perfect. We just want to make sure the butter is well integrated everywhere. And the butter should be at room temperature. If it's not, then it's going to be difficult to incorporate it. Until we have a rough dough. See, not complicated. Anybody can do this, friends. See, just like this. See, look, it's getting nice and well incorporated. It's a little tacky, tacky, they're sticky, and it's fine. See, you don't need to be an expert here, friends. See, and that's it. We got ourselves a nice big ball of dough. Don't worry about if it's not perfect. I'm going to keep it on the table, in the bowl for a minute. See, rough dough, doesn't have to be perfect. Don't try to make it perfect at this stage. Okay, later on, we're going to make it beautiful.
Now I'm going to take a little bit of olive oil. I'm using my garlic olive oil because I want to make sandwiches with it, but you can use just a plain butter olive oil. Let me put this right here, friends. Put a little bit of olive oil right here in a glass bowl. Rub the inside of the bowl. Voila. Rub the bowl. Put whatever excess you have of oil on there. You okay with the camera here, Jack? And that's it. Now we're going to let it at room temperature. As long as your room is a little warm, otherwise you put it in a warm oven. The light in the oven should be enough, friends. Okay, you don't need to turn on anything. I like to proof it at about 90 degrees. And if your kitchen is too cold or your house is too cold, keep it in a bedroom. It's usually warmer in there. All right, I'm going to put a plastic wrap on there, friends. And I'll see you when this is double in volume. All right, it'll take about an hour, an hour and a half.
Okay, friends. Well, the dough is more than double, for sure. And we're going to take it out of there. And we don't work it. We don't do much work at all on that dough, friends. I, contrary to, I'm going to put a little bit of olive oil on my hand so it doesn't stick too much. Just a little bit, just a little bit of it. We're going to work it just a little bit. We don't work it a lot at all. This is not the kind of dough you work at all. You bring it in the center, bring it in the center, bring it in the center, flip it on the other side, and roll it just like this. You see? Look, very simple. Let's have a little oil in here, just a little bit, not too much, just a little bit. And now we're going to make it kind of like a triangle. Let me have a little bit more oil. Oh, let me put some in here first. Very simple. We're going to roll it into like a little triangle. Very simple, eh? You watch. This is really nothing to do. Triangle of what size? I'll show you. Very simple, friends. Anybody can do this. Beautiful dough. This is a nothing dough. I'll show you.
All right, so this is what we would call an ugly side, if there is such a thing as an ugly side. It's not as pretty as a top side. We're going to roll it in it. So this is a mold we're using, friends. This is a pande mold. Those molds you can buy them online. They're nonstick already, but I still put a little butter in there because it'll look better with a little butter. Right? And what we're going to do, we're going to roll. We're going to put it right in there. And we're going to let it rise again, almost until it touches the top. The secret of it is to make sure you can put your finger until it rises right in. You got to go inside. You'll see. So what we're going to do, we're going to pull it just a little bit. And we're going to roll it on it. We roll it on itself. That's it. Nothing fancy. Look, look, can you see all this, Jack? You got me right there. It's good, right? Nothing fancy, friends. You got at the end right there. And you pinch it. Pinch it. Nothing fancy. You see, you don't need to do any manipulating or nothing. We want to make sure it's a beautiful loaf. Then go right inside there. All right, we measure it. We go in. Very simple, you see. Don't need a mixer. Don't need anything. It's really, really easy, my friends.
Okay, so now you want to cover this. See, it goes right in there like that. But you want to keep a little bit open so you can keep an eye on it. And you want to rise just like maybe a centimeter or a half of an inch, a quarter of an inch before it touches the top. Okay. All right, friends. And that's going to take about an hour, another hour, a half an hour from now. I'm going to turn my oven on at 400. And we're going to bake it for about 30, 35 minutes. This is an easy, easy, easy. I promise you. A lot better than the bread you got at the grocery store. I promise you. All right, friends. I'll see you in about 30 minutes when I put it in the oven.
Okay, friends. Well, sometimes it could take an hour, sometimes it could take a half hour. Depends the room temperature. So look, guys, you should be able to slide the cover without touching too much. Like I touched right over there. You don't want to touch, just before you touch. Okay, that's the secret right there. Close it. Voila. We go in the oven, 400 degrees for about 30, 35 minutes. Make it 35 minutes. I'll see you in 35 minutes.
All right, friends. Just take it up now. You remember I told you I put it on the cookie sheet? It's because remember I had butter in the mold. And if you don't put it on a cookie sheet, it's going to go all over your shelf. So be careful. Right? So now we're going to take it out. Oh, you see, comes right out. Oh, yeah. See, that's why I like to use those molds. That's why I like to use those molds, friends, because they give a nice little design. And the it's fabulous. So look, we're going to take it right now. And we're just going to go put it up. And voila. We got a beautiful pande, my friends. You see? A sample that was a child could do this. Oh, Mama Mia. Don't move the pan. Jack said to me, what do I do to all over the place? So you see, friends, how easy that was. A child can really do this. I know you want me to cut into it right now, but you can't do that. You got to wait. So just wait a good couple of hours until you don't feel the heat no more on it. And then you cut it. All right, so see you in a couple of hours. We're going to make some nice sandwiches with that.
Okay, friends. Give it a good, good hour. It's very difficult, right? Warm bread is so good. So look, friends, I'm just going to cut. This is the perfect sandwich bread. And you see a sample that was to make, right? A really, really was sample. And voila. Beautiful. Look at this. Is this gorgeous or what? Do I have it right there for you, Jack? It's good, right? It's beautiful. It's a delicious bread. And I'm telling you, perfect. You want to make it nice and thin, you can make some beautiful sandwiches with this. I should have taken smaller pieces, friends. I hope you make the video. Forget making the video, make the bread. You see, he could do it. I didn't do anything special. I didn't play around, didn't use a mixer, didn't do anything. And look how perfect that is. I hope you make it. Thanks for watching. Remember thumbs up if you like the video. Don't forget to subscribe to the channel, friends. And don't forget to ring the bell. Thanks for watching.
[Music]
Friends, I told them twice. Thanks for watching because I'm grateful and they're watching. I'm not going to eat this no more because I ate already so much today. I'm going to explode. You can hear here you go. I tell you what, it's delicious. Big difference in there. I tell you, almost like a.