Natalie Portman on Vox Lux, the dark side of fame, and the unique toll of being 'pop star famous' Natalie Portman sits down with Tom Power to talk about the inspiration behind her critically-acclaimed performance in Vox Lux, and how she got into the mindset of a pop star struggling with addiction and PTSD. Thanks for all your time and effort in capturing lost memories. Many of the photos tugged at my heart and made me smile. Ok Jenny I have used the basic white bread recipe for making bread sticks,cinnamon rolls,hot dog buns, dinner rolls and now I am going to make cinnamon raisin bread. Canadian actor and composer Brittany Allen tells us how she used sound to create fear in her latest film. Maybe he could have links to Google street view for each of the old addresses so you can see what the place looks like nowadays? The loaf may not be as soft and light but you never know… Let us know how it turns out.
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Born in Klara in central Stockholm, Lind was the illegitimate daughter of Niclas Jonas Lind — , a bookkeeper, and Anne-Marie Fellborg — , a schoolteacher. Lind's parents married when she was Lind's mother ran a day school for girls out of her home. When Lind was about 9, her singing was overheard by the maid of Mademoiselle Lundberg, the principal dancer at the Royal Swedish Opera. Lind began to sing onstage when she was She had a vocal crisis at the age of 12 and had to stop singing for a time, but she recovered.
Her voice became seriously damaged by overuse and untrained singing technique, but her career was saved by the singing teacher Manuel García with whom she studied in Paris from to He insisted that she should not sing at all for three months, to allow her vocal cords to recover, before he started to teach her a healthy and secure vocal technique.
After Lind had been with García for a year, the composer Giacomo Meyerbeer , an early and faithful admirer of her talent, arranged an audition for her at the Opéra in Paris, but she was rejected. The biographer Francis Rogers concludes that Lind strongly resented the rebuff: She toured Denmark where, in , Hans Christian Andersen met and fell in love with her. Although the two became good friends, she did not reciprocate his romantic feelings.
She is believed to have inspired three of his fairy tales: For me she opened the sanctuary of art. In December , through Meyerbeer's influence, Lind was engaged to sing the title role in Bellini 's opera Norma in Berlin. About that time, she became known as "the Swedish Nightingale ".
In December , the day after her debut at the Leipzig Gewandhaus under the baton of Mendelssohn, she sang without fee for a charity concert in aid of the Orchestra Widows' Fund. Her devotion and generosity to charitable causes remained a key aspect of her career and greatly enhanced her international popularity even among the unmusical.
They sang together both in opera and on the concert stage and became romantically linked by Their schedules separated them, however, as Günther remained in Stockholm and then became a student of Garcia's in Paris in — After reuniting in Sweden, according to Lind's Memoir , they became engaged to marry in the spring of , just before Lind returned to England.
However, the two broke off the engagement in October of the same year. After a successful season in Vienna, where she was mobbed by admirers and feted by the Imperial Family,  Lind traveled to London and gave her first performance there on 4 May , when she appeared in an Italian version of Meyerbeer's Robert le diable. It was attended by Queen Victoria ; the next day, The Times wrote:. We have had frequent experience of the excitement appertaining to "first nights", but we may safely say, and our opinion will be backed by several hundreds of Her Majesty's subjects, that we never witnessed such a scene of enthusiasm as that displayed last night on the occasion of Mademoiselle Jenny Lind's début as Alice in an Italian version of Robert le diable.
In July , she starred in the world première of Verdi 's opera I masnadieri at Her Majesty's Theatre , under the baton of the composer. Her last opera performance was on 10 May in Robert le diable ; Queen Victoria and other members of the Royal Family were present. Many possible explanations have been advanced, but not one of them has been verified".
In London, Lind's close friendship with Mendelssohn continued. There has been strong speculation that their relationship was more than friendship. Papers confirming that were alleged to exist, but their contents had not been made public.
Mendelssohn was present at Lind's London debut in Robert le diable , and his friend, the critic Henry Chorley , who was with him, wrote: Lind's talent was unlimited, turned round and looked at me, as if a load of anxiety had been taken off his mind. His attachment to Mademoiselle Lind's genius as a singer was unbounded, as was his desire for her success. Four months after her London debut, she was devastated by the premature death of Mendelssohn in November She did not at first feel able to sing the soprano part in Elijah , which he had written for her.
In , Lind was approached by the American showman P. Barnum with a proposal to tour throughout the United States for more than a year. Realising that it would yield large sums for her favoured charities, particularly the endowment of free schools in her native Sweden, Lind agreed. Her financial demands were stringent, but Barnum met them, and in , they reached agreement. Together with a supporting baritone , Giovanni Belletti, and her London colleague, Julius Benedict, as pianist, arranger and conductor, Lind sailed to America in September Barnum's advance publicity made her a celebrity even before she arrived in the US, and she received a wild reception on arriving in New York.
Tickets for some of her concerts were in such demand that Barnum sold them by auction. The enthusiasm of the public was so strong that the American press coined the term "Lind mania". By early , Lind had become uncomfortable with Barnum's relentless marketing of the tour, and she invoked a contractual right to sever her ties with him; they parted amicably. She continued the tour for nearly a year, under her own management, until May Benedict left the party in to return to England, and Lind invited Otto Goldschmidt to replace him as pianist and conductor.
She took the name "Jenny Lind-Goldschmidt", both privately and professionally. Lind and Goldschmidt returned to Europe together in May They lived first in Dresden , Germany, and, from , in England for the rest of their lives. Although she refused all requests to appear in opera after her return to Europe, Lind continued to perform in the concert hall. In , at the invitation of the Philharmonic Society conducted by William Sterndale Bennett , she sang the chief soprano part in the first English performance of the cantata Paradise and the Peri by Robert Schumann.
The Times reported, "there is magic still in that voice Nothing more engaging, nothing more earnest, nothing more dramatic can be imagined. Also, I baked this loaf in a cast iron Dutch Oven — not an enameled one — straight cast which I prefer. I shaped the loaf into a tight ball on a piece of parchment, covered with a large bowl and let it rise on the counter top.
When the bread was ready, I took the Dutch Oven out and set it on the counter on a trivet. Use a utility knife to make a few slashes on the bread — a regular knife tears.
I found that after 30 min the bread was fully cooked and browned. My experience with this recipe. Jenny, you make my kitchen life so much easier! Your videos, your humour, your recipes are all exceptional!
The next best thing to having you standing at the kitchen counter with me. I always freeze half of my bread loaves, since there are just two of us and it usually is freshly baked. So glad to know that it freezes well! I just made your whole wheat bread and baked it in a clay pot. This is the most delicious bread I have ever tasted. Thank you so much, Jenny, for your precise instructions and the confidence you convey if one follows them well! You are the most fun person, I laughed during your demo, and your spatula collection and antique sifter are charming.
I made the wheat bread using white whole wheat flour. Just a suggestion; instead of warming the egg in your pocket or bra…to funny , before gathering ingredients I submerge the egg in a cup of room temp water. Then it is ready when I need it. Absolutely loved this recipe! First time ever making bread and it turned out amazing!!!!
How do you add them? My third time making this lovely bread. Second time within a few days! I got a KitchenAid mixer for my birthday last month and wanted nothing more than to try to bake bread.
I stumbled upon your recipe and… WOW! For a novice baker, this made me feel like a pro! Thank you so much for sharing your recipes. However,you must get the air out by stretching,etc. I just found your recipe for Whole Wheat bread on the web …I made it over the week-end..
Will never buy bread again Thanks for a great recipe My only question is I would like to know if you have a recipe for oatmeal bread? Thank you so much for this wonderful delicious yet very simple to make. I bake alot of dinner rolls and baguettes but I never thought of baking my own loaf of bread at home until last week on the eve of Hurricane Harvey, I was not able to find a single loaf of whole wheat bread in any grocery or bakery.
I baked the bread at night meant to be saved for breakfast but it was gone while still hot straight from the oven and ofcoz I had to bake again in the morning and it turned out perfect each time 6 times in 4 days. Thank you so much , be blessed. I have been making this bread for a while and had hot from the oven when my son and grandson arrived for a visit, My grandson is interested in making his own. He made his first loaf and did a great job. He is 13 and I was wondering if he would benefit from your cookbook?
He loves to cook. This was a great recipe! Definitely saving this one. ALL of her recipes seem to work perfectly…umm…except tortillas. But making pan bread instead a little thicker DOES work. Unfortunately, no one can vouch for it because I ate them all as they came off the pan.
Jenny, I cook a lot of bread, but I mainly use a sourdough starter as my natural yeast for my dough. As you probably know, this means long bulk times before baking so I was looking for a simple recipe I could make in a single evening.
Thank you for putting yourself out there. Hi Jenny, I was quite happy to find this recipe. Just wondering if that affected your rise time? Thanks for your feedback. When I first starting using yeast, I killed it frequently. Then a friend suggested my water was too hot for the yeast. Lightbulb moment for me. I tried this recipe for the first time this morning. Thanks for posting this recipe. Jenny I enjoy your videos so much, I go back to them over and over again when cooking.
I enjoy your videos and always go back to the when cooking one of your recipes. This is the best whole wheat bread ever!!! My family loves it! And funny enough, my son has never really liked store bought bread but loves this bread!!!!
Thanks Jenny for your delicious and easy to follow recipes! I love the ingredients in this recipe and would like to use the bread machine. I was afraid it would over knead it since this is a quick rising bread. Can you use a regular whole wheat setting?
You are so generous with your time, energy and humor! Wow, love the way the bread turned out and it tastes spectacular. Had to double the recipe the very next day to meet the sudden family demand for it.
I did cut the yeast back to one tsp and it was still light and fluffy!!! Did I say it tasted awesome!! Well it did, thanks for sharing!!
You had me at warming the egg up in your bra and then crushing it! Thanks for your delightful humor and what a simple recipe that works!!! I did today , Sunday morning to the family , for the first time!!!! Easy, simple, nothing complicated, Just how I like. Jenny, Jenny, Jenny, what have you done!? I will never buy bread again! I made it the first time, no changes in recipe.
This time I added 4t vital wheat gluten and a pinch of citric acid which is supposed to be a natural dough conditioner. I ate a piece the second it came out of the oven. I will have to see if the texture is OK for sandwich bread once it cools.
I used King Arthur flour. I really think the flavor is better. Just came out of the oven, popped it onto a rack. I smeared just a bit of Irish butter, yum. I used a half cup of half and half and half cup water. Mine needed more oil and I did grease the bread pan slightly. All in all, perfect loaf, first try. Excellent instructions, many, many thanks, Jenny. Thrilled to see you again. I have been reading the comments, very educational.
I did use a glass bread pan and baked at for 30 min. Perfecto, could just be my oven. This is my first time making this bread with my new artisan. The yeast is new but it says 8oz on my package, could this be the problem? I mixed it 2 minutes like you said and kneaded 50 times. Let rise the full 35 minutes.
OK so the extra oz was the problem? This would change the way the dough rises? I will pick up 7 oz packs if I can find them. Thank you for your wonderful recipies and for answering the questions! I suggest you just measure 2 teaspoons of yeast — try to follow the recipe exactly. I love yur recipies! My question is, when making this bread, can I knead the dough in my mixer?
I love Jenny can cook videos…She does make the best meatloaf…and is so funny. Your bread is a beauty…I have made it, delicious. Both are delicious, easy to follow. When I first attempted to make a basic honey wheat bread, the dough was not smooth enough for me and this was a different recipe before I approached your recipe.
Thank you so much Jenny. Thank you so much for giving me a good laugh at the end of my day, as I try all your awesome recipes. I was tired of staying up until mid-night to let my bread cool after doing the traditional 2 rise recipes. Now I should be able to start it when the kids go to bed, and be in bed myself at a reasonable hour. This looks like a recipe i would use. Going to add to it. I will let you know how it works out. Thank you so much. This recipe was quick and easy.
Your tutorial was precise and easy to follow. I do not have a bread pan but did a free form of what you showed and it turned out beautiful. Will be making this bread often. Can I double this, simple whole wheat bread? One loaf came our Perfect! Went so fast I need to make two loaves. Made the bread today! Made it in little loaf pans so that I could have two slices on my new eating plan. Job well done, Jenny! I love all your recipes ,I make a lot of them everyone loves them..
Thank you for making it easy for me.. Amazing bread and so easy! I was looking for an easy whole wheat bread recipe as this is my first loaf and what a great find! Also, so nice to re-discover Jenny and she looks fabulous!
Just one thing however: I find the crust is usually a little bland and dry. Is there something I could brush on before baking that would help? Sarah I open the end of a stick of butter and roll it over the top.
Love the butter better. Hi Jenny, Thank you for this great recipe. Made a loaf last week and have been making some ever since. It turned out to be the best bread i ever baked! I came across your blog by chance, but after this one… Definitely going to try out more. I make it with my three year old daughter. Thanks so much for sharing this recipe! It was great and the kids loved it. Made another loaf, but substituted buttermilk for the regular milk, as we live at 4, ft.
I followed your directions except for making these adjustments. The bread did not rise one inch above the pan before baking. What can I do to make this bread rise more? Should I use more yeast or let it rise twice? Why not just use the original recipe that works every time? You might be able to find a different recipe that is closer to what you are looking for.
Let it rise for closer to an hr. The extra added ingredients are heavy and will retard the yeast. So by giving it more time to rise you will get a better proof and more enriched flavors.
Also be sure not to over kneed it. If you over kneed it he wheat and flax can tear the gluten strands you build thru kneeding. I love your timer. I have searched the web for it, with no luck. Where did you purchase it? Hi Jenny, I am in a bit of a pickle…. Thanks for all your recipes.
We have used unsweetened vanilla almond milk for your recipes and thus far all came out well. Husband cannot consume cow milk.
We have done whole wheat bread with egg with almond milk too and delicious! Thank you for this recipe. Hi, I like to try this recipe but I only have fresh yeast, do you know how many grams are the equivalent of the dry yeast used in your recipe? It appears that you need double or triple the amount of fresh yeast.
Here is all I could find: I can only have whole wheat bread in my diet. I made your recipe but my bread came out very dry. The taste is great but very dry. Love your videos…you are hilarious! I made this yesterday and it turned out amazing. So easy and very light and tasty. I am going to try the pizza dough tonight. Oh and thanks for the egg tip at the end. I actually did this as I forgot to take it out ahead of time. Also, it may help to weigh your flours, rather than measure them.
Flour tends to be dry at high altitude, and measuring can result in heavier, dry bread. I made this bread according to the recipe as written, with one exception. Instead of using whole wheat flour, I used multi-grain flour. The loaf was delicious, but slightly doughy. I will definitely make this again, but I will bake it for 35 minutes rather than the 30 mintes stated in the recipe. Oh, and I did not put a tent over the crust…..
Thanks a lot for the recipe. It works perfectly, and the bread looks just like the picture provided. I can now start to include raisins, nuts, etc. Excited to try this by the recipe. Hello, I just watched your video for the wheat bread. My husband and children are huge bread fans, after my husband had surgery to lose weight he had to cut back on carbs.
I made this recipe and it was the first loaf of wheat bread that turned out perfectly! Will this disrupt the chemistry of this recipe? I am looking for a different bread recipe and this looks good, but I use starter instead of yeast. Have you ever made this with starter? Or do you have a suggestion for a different recipe? Thanks for the info. So glad you made it for only one loaf.
So many receipts you have to make 2 loaves. Homemade bread does not keep as well are store-bought. I keep mine wrapped in foil, never plastic, and refrigerate it after the 2nd day. It lasts for about 5 days for me. This is the second loaf of bread I have attempted to make…ever. Light, delicious, lovely tanning on the top of the loaf after baking I tented it after 15 minutes, as mentioned , slices very well.
I enjoyed the humor at the end of the video! Kept me in good spirits as I was working this dough. Have added this to my recipe stash! Dear Jenny, My dear my husband started making your bread at Christmas time.
He makes a load almost every other day and your rolls. I am not a bread eater, and you have now made me one. It is to die for.
We eat it for snack, for dessert with a drizzle of honey rubbed into butter, and then cinnamon over it. Honestly, never had anything like it. My mom loved bread and she just recently passed away. Curious question, have you ever been able to do a nutritional value on your recipes?
If any at least, Thank you so much. Is there a way to make either the white or wheat bread not so dense to be more like store bought. I like this recipe super easy.. My husband makes this bread almost daily. He said to have an egg at room temperature-note I always see an egg in a little cup by the stove daily.
Milk needs to be not too hot and not too cold. The temperature is what she states it needs to be. I hear him putting it in the microwave. He uses a digital thermometer for The yeast-depending in which one you use, is the temp that she states. My husband uses like a Tablespoon at a time at the end of the and constantly scrap the edges.
Stops when it is sticky. I will tell you, you wont go back to store bought bread. Give it a try. Can you tell me where I may purchase that super dark bread pan used here in the recipe.
This was absolutely wonderful! I was so excited to try it, I forgot to heat the milk. I have a home economics degree and taught cooking. I know better; just in a hurry. When I realized it, I immediately made another loaf with no errors.
By the time it was time to bake the bread, both loaves had risen correctly. I baked both and we enjoyed one and I froze one for later. My husband and I both enjoyed the bread. It was indeed the easiest and quickest yeast bread I have ever made. I found your white bread recipe as well and look forward to trying it, too.
The flavor of this delicious recipe is unmatched! Such a simple recipe yet amazing results. Thank you so so much for sharing this with us! I was wakened with a kiss from my husband who said he had a most delicious breakfast of a slice of this bread which I made yesterday with butter, peanut butter and an orange. What an easy and simple way to please a husband!
This was my first time to ever make bread and you made it easy. Your instructions were easy to follow and the bread came out awesome. Well, you have a ton of comments here so this is nothing new, but I had to say thank you!
I have been looking for a whole wheat bread recipe that would perform consistently and I am grateful for yours! After many failed attempts with other recipes, this one was perfect the very first time.
Thank you for sharing. I also have to share my appreciation for the absence of ads on your site. This makes the site so much easier to use than other food blogs now, which have so many ads that the sitse can barely load and things keep popping up! Your choice to skip the ad revenue is much appreciated. Your site is a great offering and I will continue to explore now that I have found you!
To other readers, I used the ivory whole wheat flour for the 2 Cups and regular bread flour for the rest and it was great. This is the best wheat bread I have ever had, I used only honey,mixed into heated milk, love this bread texture, absolutely perfect, thanks again! Thanks for the tip on mixing the honey in the milk.
I never thought of that. I do agree with you on this recipe…it is fabulous!! I am constantly looking for diabetic friendly recipes for my fiance. This one is perfect!! Though I kneaded the dough by hand, I followed this recipe pretty much as is — foil tent and all. I had to vary the rising times though — the 10minute rest time in my case I made about 30minutes, and the final 30min rise had to be closer to 45 minutes for me.
Jenny, this is my go to bread. I make it about twice a week. I got a KitchenAid mixer for Christmas and immediately wanted to try bread. It is so easy to make and tastes delicious!! I cannot WAIT to try all these other breads. Thank you for sharing these wonderful recipes! I fooled around with whole wheat off and on.
I have a really large Kitchenaid — so large that I have to double the recipe. This versatile recipe gives me a loaf and some rolls!
I have to bake bread for my family at least times a week and this recipe has made it enjoyable. I have tried a few of your recipes and they are guaranteed gold, thank you so much for doing this.
You can heat the milk slightly on the stove, very low. Or, in the microwave for short increments until warm. Test with a thermometer. If too hot, then cool until proper temperature. Kind of a nasty comment … did you even try the recipe?
Look at your own computer before blaming othrrs. Debra, I had the same problem. When I clicked to see the recipe on the screen, I right clicked it then the printing screen showed and I just hit print and it came out. I had the blank page when I went to print too, I closed it out tried again and it was good to go.
This is my first time to try this recipe but I am excited! Thank you for sharing it! There is absolutely no issue with the PDF file. Btw, why would you even want to print it out when Jenny has explained it in such a simple and easy manner that even my grade 4 son can easily memorize?
Way to go Jenny! All of us readers loved your awesome simple recipe!! Good Lord Girl, tripped onto your youtube a couple of weeks back and all I can say is: Sure wish I were your favourite neighbour. Hope your family knows and appreciates just how darned lucky they are to have you.
Have a Polish friend that used to make me Kapusta? Typical man — fool! I was out of milk so I used water and a bit of extra oil. The bread came out wonderful, delicious. I hav recently found your web site and made the 90 min wheat bread. I made the breadstix also nifty. I just made your bread and it was so easy! Thank you for the step by step video. I love your recipes!! Is it ok to use only whole wheat flour rather than bread flour?
I would like to know too. I am not allowed to eat any regular flour. You might find some helpful information in the comments on other variations that people have done. Hi Jenny, just made a bread with your recipe, came out really well.
What I would LOVE to know is why do the breads made of only whole-wheat flour, never rise to perfection? My white flour breads always come out super! White flour will always make a lighter bread or cake.
Whole wheat flour contains the germ and the bran, making it a heavier flour. I made this bread, and it turned out great for a first try! I plan on making it many more times in the future. How much cinnamon do you think would be good to add? Do you think I would need more sugar to balance out the cinnamon? Madam, Can you tell me 2 cups flour wheat , in kilogram — ho many gram will be? Each and everybody cup will not be in same size.
I hope your valuable reply. Jenny — Just came across your webpage and tried your simple whole wheat bread this a. Can I successfully double this recipe? This bread is awesome.
I usually make bread in a bread machine but that will go into storage. I added 1 cup of dried cranberries, raisins and pumpkin seeds. Saw your recipe, I am not a novice at bread baking, I love simple bread recipes. I will let you know how the congregation likes it. This recipe is great.
I make 1 or 2 loaves each week. I added dry milk powder as well. When ready to make a loaf or two I measure from the big batch, the specific amounts for the recipe. I use water or milk as the liquid plus the oil and egg s.
I aerate or sift the dry ingredients as suggested. In the last big batch I used vital wheat gluten and no white flour. Comes out perfect each time. Thanks again, Jenny, for such great recipes. I just made a couple loaves this afternoon and went out great. Thank you Jenny, you inspired me baking with your simple techniques xx. I made this bread yesterday and it turned out great. I am so pleased. I am an experienced baker and I bake all the time. Can I just use bread flour for this bread or must it be a mixture.
Is whole wheat flour , whole wheat bread flour.? We do not get all purpose flour here, what is it? And here is some info on flours: I have tried this recipe before with successful results without using a stand mixer all mixing and kneading was done by hand. However I wanted to know is the half cup all purpose flour or bread flour absolutely necessary? Can I substitute it with something else? Thank you so much for sharing such a wonderful and easy recipe with us.
Instead of kneading 50 turns by hand, how long csn I knead it with the mixer? Thanks for your reply. Hi Gladys, Mix on speed 1 to incorporate ingredients to the desired consistency then Speed 2 for one or more minutes is fine on Kitchen Aid stand mixer..
The bread was soft and had a nice color and tasted really good too. My family members absolutely loved it and I plan to make more this weekend for us and some friends. Thanks Jenny for a simple, yet wonderfully tasting recipe! You could try but glass loaf pans are usually larger than metal so it might not rise as tall and you would have to reduce the oven temperature by 25 degrees F. This is the best wheat bread recipe i ever made!
It is super moist and really tasty. I Doubled the recipe and didnt change the time and it was perfect. Even my husband who hate brown bread loved it! I will try the no egg recipe next time. Btw, i plan on making some more loaf to freeze. Do you recommend slicing before freezing? Or juat freeze the whole bread?
Made this recipe … came out like really well … yummy bread … thank you dear for this simple and easy Make: Love what you do. As I had one egg and about 1 cup of soya milk substitute for milk left in my fridge, I decided to give your recipe a try and it turned out well despite the whole meal flour was way passed its expiry date just given to me by my sister.
I know what to buy on my next trip to Australia; good flour and baking utensils since we have limited choice available locally population is only half a million for the whole country. I had a small issue with the way it is written. You have hidden some important details in the preamble. I did not use a mixer and did not triple the kneading time so my first attempt crumbled when sliced.
The second time I got it right with great results. I keep almond milk in stock but not cows milk so I used the almond milk and loved the mild nutty flavour it adds. What an amazing loaf of bread, I was a bit concerned about converting Cups into Metric as I have had problems with this in other recipes but no problem with this, it really is simple to make.
Thank you Jenny I will be using some of your other recipes. Also i bread sticks to the pan so can i grease it? I have never used fresh yeast so you will have to research that, and step 7 of my recipe says to grease the pan. Jenny l love baking your bread recipe l even try to incorporate 14cup of ground flax seeds and it turned out excellent.
Fe… did you change any of the other ingredients to compensate for the flax? I have used this recipe 10 or so times now, and turns out great every time!
The whole family loves it, and always prefers when I bake bread than buy it at the store. Thanks so much for the amazing recipe!!!!
After years of trying to master bread and ending up with hit-and-miss results, I finally found a fool-proof loaf! This is now my standard loaf bread, in both white and wheat as the fancy strikes me.
Best bread recipe yet! I have been playing with different bread recipes for the last year or so, and this is the best recipe so far in taste, texture and results! Whole family likes and will be adding as a regular bake. This one, however turned out perfect. This is the recipe I will be using from now on. Everything else was according to the recipe. I just made this and it came out great! Thank you so much for this recipe!
I am going to make this every few days and never buy bread at the store again! I think next time I will add seeds to bake into the bread: Thanks for sharing this recipe… I am based in Mumbai India and love to bake my own loaf. Have already made a couple of successful lovely loafs with this.
Only thing different is the packet of wheat flour I am using though it is exactly the same brand from the same Miller. Any idea what could have gone wrong and how I could rectify? It could be that your yeast has gone stale. Yeast has a very short shelf life and once opened, it should be kept frozen. Can anyone tell me if i can only use plain flour instead of the wheat one?
Will that be ok? Do i need to change the quantity? Great videos my dear! Keep up the good work! That would be my Simple White Bread. I love this recipe so easy I stopped buying bread. Trying it with chia seed. Thank you so much for your recipe! I had never made bread with milk before, it adds such a lovely flavor! My husband and I have both really enjoyed the loaf I made the other day. What would you say is the best way to store this loaf on the counter?
In a plastic bag, tupperware, etc? Plastic if tightly sealed can create moisture, which is not good for bread. I store mine wrapped in foil and I refrigerate it after the 2nd day. Just had to let you know how great this bread is. My 11 yr old daughter made this using a friends organic whole wheat flour and entered it in the county fair and she got a purple ribbon. Everyone who tasted it, loved it. Thanks for this recipe!
This is the first bread I ever made that looked, sliced, and tasted like bread should. It was so easy and both my husband and I love it! How is it after it is frozen? I would like to make more than one loaf so that I could have it on hand. During the baking my bread gets the crack from the point where the dough rises above the tin. Whereas in your pic the Crack is not so open… What precaution should I keep to avoid the crack. Found this recipe last week, and just whipped it together.
The first time I try a new recipe I always make sure I follow instructions carefully. Well, the dough was very very runny…it seems that there was about 50 percent too much milk? I did mash it together with additional flour…and it is rising now…let me check it…. I will continue with it and bake it when it gets a bit higher. I love making my own bread.
I am a Canadian retired in Argentina, and the bread here really leaves a lot to be desired. And it is quite expensive. Will let you know how it turns out. Should have known…made in Argentina!! Anyway, the loaf I made turned out surprisingly good, despite basically pouring it onto the counter and flouring it half to death and hardly kneading it at all and then scraping it together to put into the pan. Very obliging dough that is for sure. A real go-to when you need a loaf of bread now….
I have just baked the wheat bread. I cut the risen dough into half as I got 2 smaller loaf tins.. It turns out surprisingly good after 35min. The crust, texture and its taste are v. Its my first suscessful and satisfying bread I have attempted. I wonder if you can help for an eggless bread? Can I use an 8 by 8 pan if its only 2 inches tall?
Would you recommend any changes I should make? So I asked my dad for help and he rolled the dough up like you did in the video, then he rolled it up again, so it was a square. Thank you Jenny, this was an awesome recipe! I just successfully baked my very first whole wheat bread and wanted to thank you for sharing this recipe!
More power to your future endeavors! Hi…thanks for this easy recipe. Only in the video you explain it wich for my was to late. The time to rise my dough was more than one our. I can think was for the lack of kneading process. I also indicate above to knead the dough 50 turns but your dough rising slowly may be for a different reason. Please look at this post: Jenny, I stopped buying commercially made bread over a year ago due to all of the preservatives, HFCS, trans fats, etc…, and started making my own homemade loaves.
They taste wonderful too! Every Sunday is bread baking day, so we have it for lunches for the week. Thanks for such a tasty and easy recipe! Thank you ever so much for this beautiful recipe. Spot on at the very first attempt. Watching the video was a great help. I hand kneaded all through. The bread was super soft and flavour was wonderful.
Thanks once again wish I could share my pictures. I wish I had seen the correction during the video saying to grease the pan! I had to pry the loaf out of the pan and the bottom did not come out with the rest of the loaf.
The bread was a nice texture and very flavorful. First time making whole wheat bread. Followed the recipe as written. Had a taste while warm with butter, brown cheese and jam. Next time will be adding my favorite nuts to this recipe. Jenny when I lived in Canada I was hooked to your show. Now am hooked to your easy recipes. Have a great day.
On the wholeweat bread can I use 1 tabl. Keep up the good work. You have giving us great healthy recipes. And please make more videos! I made twice with your recipe. Both successful and ofcourse tasted very healthily delicious.
Though I added less sugar. Any replacements for the milk? Someone may have make it with a substitute. I rarely use milk in my bread recipes. I just use plain water. It turns out perfect every time I make two to three loaves a week. I dont eat eggs but very keen to bake this wholewheat bread soon!
Jenny, your recipe rocks! It is so unforgiving to make. I made it in a nutri ninja dough blender. It tastes great and my picky teenage daughter loved it and so did my mom who is a great baker. I also love your entertaining way of teaching us to cook! Living in India, working with completely different flour and yeast quality, I was apprehensive about trying this recipe as many other experiments had left me with dense, yeasty-smelling under cooked bread.
The bread is a winner and I am really excited to try your cinnamon rolls next. Thank you for the recipe. Thanks Jenny, I am sticking with your recipes. I only use whole milk and works just fine.
I also substitute honey for the sugar. It all works well. I only use whole meal bread, which I buy from the market. The taste and quality is never consistent. Now, with your help, I shall make my own. Thank you so much! I just made this recipe and it turned out amazing! Hi Jenny, I want to say thanks for this recipe and how easy it was.