How to Bake Perfect Crusty French Bread Rolls :: French Bread :: Must-try
#bread, #baking, # homemade, #BreadRolls, #rolls
@FastEasyDelicious1
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Learn how to bake perfect crusty French bread with this easy recipe! In this video, we will show you step by step how to make delicious and authentic French bread rolls that are crispy on the outside and soft on the inside. Impress your family and friends with your cooking skills by following our simple instructions.
I love eating this bread for breakfast, sandwiches and toast. It is very delicious indeed.
Make your kitchen smell like a bakery and experience the satisfaction of making homemade bread from scratch. Watch now and start cooking!
-Sponge dough:
-- Bread flour 35g
--Instant dry yeast 7g
-- Warm water 40g.
-- All purpose flour 380g
-- Sugar 10g
-- Salt 7g (1 1/2 tsp)
-- Unsalted butter 20g
-- Cold water 210g
Bake in preheated oven at 200℃ (392℉) for 13-15 minutes
Thanks for watching, see you in new videos.
I just try these petit franch baguette rolls, step-by-step with the smiling face too 😅 quick easy just , yum..thank you for sharing 😍
You are quite right. It's a really delicious bread. Be sure to try it. Thank you for this nice comment.
a nice recipe👍👍👍
You are quite right. It's a really delicious bread. Be sure to try it. Thank you for this nice comment.
Thanks a million!!!❤🎉🎉🎉
Thank you 1 million for this nice comment.
Yum! 😊
yumm... 🙏🙏🙏
Ich bin begeistert, ein sehr gutes Rezept. Vielen lieben Dank dafür. Liebe Grüße Nati ❤
Du hast vollkommen recht, es ist wirklich gutes Brot. Vielen Dank für deine netten Kommentare, Nati. 🙏❤️
Looks great. Can’t wait to try.
You should definitely try it. Thank you for this nice comment.
I think making bread is a wonderful art
You are so right, there has been bread since human existence. That's why bread has a separate history and a separate civilization.
Perfeito ❤
Você está certo, é realmente um pão perfeito.
Sabrosoooooooooo ❤❤❤❤❤ saludos cordiales desde Venezuela ❤❤❤❤
Estás en lo cierto. Es un pan realmente delicioso. Asegúrate de probarlo. Gracias por este bonito comentario. Saludos a Venezuela.
Oh love it and I must try soon ❤ thanks 🎉🎉🎉
You are so right, it is really delicious. Be sure to try it. Thank you for this nice comment.
Perfecttttttt❤❤❤❤❤
Thank you for this nice comment.
They look yummy. Thanks for sharing your recipe!
You are so right, it is a really delicious bread. Be sure to do it. Thank you for this nice comment.
Muy buenos se los ve !!!❤
Tienes mucha razón, es un pan realmente delicioso.
Cool...
🙏🙏🙏
I can't wait to make these! Thank you so much from Minnesota, USA 🎉❤️😁
Thank you for the nice comment. Be sure to try it. Delicious bread. Greetings to USA.
hoy pruebo tu receta! 🧡
Definitivamente deberías intentarlo. Gracias por este bonito comentario.
Thank you for your recipe 😊 I like it and i’ll try too.
You should definitely try it. Thank you for this nice comment.
Muchad graciad, voy a probar de hacer estos magníficos panecillos ❤
Tienes mucha razón, realmente es un pan que vale la pena hacer. Es delicioso. Asegúrate de probarlo. Gracias por este bonito comentario.
Gracias por educar con sus conocimientos excelente y maravillosa receta, saludos desde Venezuela✋👍👏💛💙💖
Gracias por este lindo comentario, me alegra que te haya gustado. hasta Venezuela Saludos
Vielen lieben Dank ❤ 👍👍👍 werde es ausprobieren 😊
Vielen Dank für diesen netten Kommentar. Probieren Sie es auf jeden Fall aus. Es ist ein sehr leckeres Brot.
😊
👋👋👋👋👋 te pasaste te doy nota más de 10, eres genial y gracias
Muchas gracias por este bonito comentario y por los puntos que has aportado.
Impressionante; queria que o meu desse certo!
Creio que vais fazer um pão muito bom.
Hmmm lecker
Du hast vollkommen recht, es ist wirklich köstlich. Probieren Sie es unbedingt aus. Vielen Dank für diesen netten Kommentar.
Hoy preparé estos panecillos y están muy ricos. Gracias por la receta. Saludos desde Madrid
Estás en lo cierto. Es un pan realmente delicioso. Gracias por compartir el resultado con nosotros. Prueba otras recetas también. Saludos de mi parte a Madrid.
Cok sevimli oldular birini ben alabilirim ☺️ ellerinize sağlık 👍👍
Bir değil hepsi sizin olsun efendim... Teşekkür ederim...
The rolls look like Mexican bolillos. Yum!
You are so right, this bread recipe is the same or very close to each other in many countries and they are all delicious.
😮Hermosos estos panes y la miga increible. Eres genial!!! Felicidades. Saludos desde Nirgua Venezuela 💙🌻
Tiene toda la razón, es un pan realmente delicioso. Debería probarlo. Gracias por este hermoso comentario. Saludos a Nirgua Venezuela
Complimenti, sono meravigliosi. Complimenti 👍👍
Grazie per questo bel commento
I dissolve the salt in the second water so it evenly distributes in the dough. Thanks for posting your tutorial!
This is the correct method. Thank you for this nice comment.
Olá. Cada receita sua é uma aula . Adoro todas. Muito obrigada. Moro em Porto Alegre, Brasil. Abraço.
Obrigado pelo seu comentário. Saudações ao Brasil. Abraço...
Super
Thank you for this nice comment.
Zeher schöne 👍👍😋😋 Danke schön
Du hast vollkommen recht, es ist ein wirklich köstliches Brot.
@FastEasyDelicious1 Super recipe cannot wait to try.Thanks for sharing.Greetings from Yangon,Myanmar🎉❤😊
@@rosemarychain2880 Hello, you are so right, this bread is really delicious. I believe you will make very nice breads. Thank you very much for this nice comment. Greetings from me to Yangon, Myanmar.
I used to spend summers with my grandma and work in her restaurant. There was a French woman named Eileen who used to come and bake rolls that looked like these. She wouldn't give her recipe out. These look the same. I'm going to make these today.
Thank you very much for sharing this beautiful memory. When that bread is kneaded with memories, its taste becomes different. But I hope you get that taste.
I love this bread, looks beautiful and delicious! Greets from the Netherlands👋
You are so right, it really is a very delicious bread. Be sure to try it. Thank you for this nice comment. Greetings from me to the Netherlands.
Boa noite amanhã vou tentar fazer novamente espero ter sucesso. Pena que estou muito longe Brasil,senão iria ser sua aluna. Um abraço Saúde e Paz
@@claricedefatimaoliveira9939 Acredito que você seria meu melhor aluno. Um abraço Saúde e Paz
Olá estou apaixonada nesses pães preciso conseguir fazer. Vou te dizer você e o Rei do pão francês. Nunca vi nada mais lindo. Vou me arriscar de novo. Um abraço. Saúde e Paz.
Olá, você tem razão, esse pão é realmente uma delícia. Acredito que você fará pães muito bons. Não há como desistir. Muito obrigado por este belo comentário. Saúde e paz.
Olá tudo bem. Amei seus pães tentei fazer mas não consegui craqueado foi uma pena. Parabéns muito sucesso a vc.
Olá. Se você seguir a receita à risca, com certeza funcionará. Prossiga. Definitivamente vai acontecer. Eu acredito que você vai.
Que buenos! Una pregunta si no se echa azucar salen igual de buenos! Muchas gracias
El azúcar da al pan color y una textura agradable. Porque a la levadura le gusta el azúcar.
Coloca humedad en el horno? Hola y gracias 😊
Hola. Salvo casos especiales, todos los panes se cuecen al vapor. Gracias por este bonito comentario.
Reminds me of Norwegian Rundstykker
Det havde været perfekt, hvis jeg havde tilsat Rundstykker-brødets krydderier.
Obrigada, pela receita, vou fazer, será que posso fazer com um mix de farinha sem glúten 😊
Tienes mucha razón, es un pan realmente delicioso. Sin embargo, un pan así de esponjoso y con esta consistencia no se puede hacer con harina sin gluten. Pero todavía hace un pan delicioso.
請問為何不是使用高筋麵粉？ 烤箱蒸氣%？
@@user-lu2xu1ly3h 你说得很对，我在所有的面包食谱中都使用面包粉（550或650）。 然而，我收到了很多问题。 什么是面包粉？ 这就是为什么我用通用面粉制作这个食谱的原因。
A well balanced recipe and nicely baked rolls. 👍 Can I ask you to consider not using clingfilm so much? It is not necessary, serves no purpose and plastics are a major environmental hazard. (No, it cannot be recycled.) A plate over the top will keep the dough moist. Thanks Be well.
Obrigado por este bom comentário. Implementarei esta sugestão com cuidado.
Me gusta que uses levadura granulada , en sus panes , para mi es más fácil de conseguir , fresca no se usa en mi país 😊Gracias y delicioso 😋 pan 🥖
La levadura rápida tampoco tiene olor. Además, la masa hecha con levadura rápida se pone rancia más tarde. Gracias por este bonito comentario.
Hola, tengo una pregunta :al hornear los panes le pone un bol con agua? Gracias, saludos cordiales 🙋♀️
If the oven does not have a steam function, either put water in the bowl or spray plenty of water while preheating the oven. Unless there is a special situation, always steam the bread.
Estamos en España
Saludos a España.
I started out with yeast preferment to make french breads. Now, I use levain.
Natural yeast bread is very delicious. But it is a bit sour and the fermentation time is long.
I will be making sourdough bread soon.
@@FastEasyDelicious1 Is 15 minutes enough to bake by your recipe? Due to their small weight and size? I baked with natural yeast water on 2 plums + 1 apple + particle of lemon. On my opinion sourdough on yeast water was quite well raised on second day and it is better in taste than developing 5-7 days long sourdough which indeed contains a lot of sourness and leaves a lot of waste sourdough. Plums should be with whitenish on surface of skin which tells about natural yeast colony presents there.
👍👏👏👏👏👏👏👏👏👏👏
🙏🙏🙏
😊😊k
Maravilha. Estou no Brasil. Região Norte. Sul do estado do Pará. Moro em Xinguara. Parabéns. Sou piloto de fogão nos fins de semana. Kkkkk
Saudações ao Brasil.
Děkuji za recept posílám pozdravem Česká republika ❤
@@verkasiftarova4704 Děkuji. Pozdrav ode mě do České republiky
Puedo hacerlo con harina integral
Agregue 1 parte de harina integral a 4 partes de harina.
O que é crescer 1,5 vezes? Eu sou do Brasil!
Por que eu disse isso? Eu não consegui encontrar.
Looks yummy but can I use stand mixer instead of kneading it?🙂
I'm glad you liked it. Of course you can use it. In fact, if you use it, the bread will be better. Since not everyone has a mixer, I do not use it in the videos.
The 380g flour, is bread flour or purpose flour, thanks
Prefer bread flour, but if you have difficulty finding it, you can use all-purpose flour. But remember that all-purpose flour has a low protein value, so the consistency of the bread will change. Flour to be used for bread: Protein value at least 11.5% - 13%, Gluten value at least 28%, Flours with low ash content (max. 14.5%) should be preferred. Type 550 flour provides a crispy bread texture.
@@FastEasyDelicious1 how long did you let those dough last proof before baking them
O que é deixar descansar 1,5 vezes?
@@user-wu8jc4tm7m Varies depending on room temperature. The important thing is that the dough rises twice as much.
@@Marianaegabriel710 Varies depending on room temperature. The important thing is that the dough rises twice as much.
È possibile utilizzare una miscela di farina integrale e tipo 1? Se si, in quali proporzioni? Grazie per il bel video.
Certo che puoi usarlo. In media si possono aggiungere 55-60 ml di acqua per 100 g di farina. Regolate comunque la consistenza aggiungendo acqua lentamente.
Lots of work for only 6 rolls. I would want at least a dozen! They look delicious!! Can you just double the recipe?
You are right, but if we make too much bread while shooting, we need to use a wide angle camera and it will not be fully understood. Prepare the dough by folding the proportions and bake it. This bread is worth it. Thank you for this nice comment.
Thanks for your response, but can I double the recipe instead of mixing it twice?
@@janetmccool4801 omg wtih your question,please stay away from the kitchen
@@janetmccool4801 Of Of course, you can increase the recipe ratio as you wish. However, if you make 3 layers, the water ratio may change depending on the flour.
@@ritmolatino1627 No matter... We all learned by asking.
Loved the rolls. My own are 175 g sourdough batards….cheers from Canada
Sourdough bread is also very delicious. Greetings to Canada.
Hi, would you please post a complete recipe for the bread here? So, we can follow you. Thanks！
I made this and something is missing and i bake all kinds of bread. I think he added steam to the baking but didn’t mention it. I also used bread flour so had to change the water content and i think it needs more sugar my bread did not browned like the video and i baked for 20 minutes.
All recipes are complete and accurate. If you bake bread all the time, you know that every flour is different. It takes (+-) water depending on the ash content in the flour. And all breads are baked in a steamy environment, unless there are special circumstances. The whiteness of the bread depends on three factors. 1 it depends on the structure of the flour, 2 the consistency of the dough, and 3 the yeast. I can't say anything because I haven't seen it, but the recipe is correct. Translated with DeepL.com (free version)
Follow the transcript. Each step is written there.
@@abigailgtzfloressame thing happened to me, I think for this recipe we need to use all purpose flour like he says. I used strong bread flour and they turned out nice but not like the fluffy texture, more stretchy which makes sense because bread flour has a lot more gluten. But I also agree with you that he is using steam and unfortunately not all of us have access to a steam injected oven so this is an important distinction. I know there are other ways to achieve steam like lava rocks or spraying water and using wet rolled towels in a pan. That seemed to work ok for another recipe I used. Good luck! I’m trying them again with all purpose and using yeast this time instead of my sourdough starter.
Здравствуйте автор , всё супер , у меня к вам вопрос , можно из всего количества теста сделать один хлеб ? Буду ждать вашего ответа , заранее благодарю ❤
Конечно, из всего теста можно испечь 1 буханку хлеба. Я поделился этим раньше. Посмотреть его можно по этой ссылке. kzhead.info/sun/gJiHqLNpjHSlmKc/bejne.html
@@FastEasyDelicious1 благодарю
Will do once we buy a new oven 😊
I hope you receive it soon. I also use a conventional household oven.
要開蒸氣焗？
除非有特殊情况，所有的面包都是蒸的。
Obrigada pela resposta! A farinha de pão que você fala na receita é melhorados? Queria saber o que é farinha de pão!?
Olá... Farinha para fazer pão: Valor da proteína pelo menos 11,5% - 13%, Valor de glúten pelo menos 28%, Farinhas com baixo teor de cinzas (máx. 14,5%) devem ser preferidas. A farinha tipo 550 proporciona uma textura de pão crocante.
T55
Tá meio complicado para eu entender, veja bem: tem uma hora que você falou no começo da receita água fermento e farinha de pão e depois você fala: agora a farinha de trigo preciso saber que farinha de pão é essa será também farinha de trigo e você resolveu lá na hora falar farinha de pão, quero fazer esse pão, mas, estou com essa dúvida, tenho medo de errar e colocar tudo a perder só por um pequeno detalhe, entende, fiquei impressionada com a sua receita, mas preciso da sua ajuda amigo. Jesus Cristo de Nazaré lhe abençoe eternamente. Estou no aguardo!?
@@Marianaegabriel710Melhorador de farinha só se usa no Brasil, porque a maioria das nossas farinhas não tem boa qualidade. Procure ler a tabela que tem na embalagem, a quantidade de proteína tem que se mínimo de 11%. Já te adianto, que farinhas das marcas Sol, Renata, Dona Benta não servem para massa de pães ou pizzas.
Se eu não tiver o papel manteiga, passo só manteiga ou manteiga e polvilho?
Se não tiver papel manteiga, polvilhe um pouco de farinha na assadeira enquanto assa o pão.
Those aren’t French rolls! Those are called bolillos! Now you have to find where they really are from! French baguettes are made from differently! The dough gets more water than the bolillos! This bolillos are great for anything. Sandwiches are great with it!
There is no butter in classic French bread, but it has started to be added recently. Olive oil, not butter, is added to banh mi bread. Mexican Bolillo bread is also very close to this. In Turkish bread, oil is not added. But it's all the same bread.
Como e seu forno? Para dar essa crocancia o segredo e o forno
O meu forno é o forno elétrico que todas as casas têm. É o vapor que faz com que o pão fique estaladiço. Pulverizaste a massa com água antes de cozer o pão. O pão deve ir para o forno quente. Se colocar a massa num forno quente, a massa fica estaladiça. Se o forno não tiver uma função de vapor, coloque água a ferver numa tigela.
Aqui en Argentina, tengo horno a gas natural,de red ,debo darle humedad,con tirar un poquito agua dentro del horno al poner los panes,pintar con agua al poner en el horno?. Gracias @@FastEasyDelicious1
@@noraferrari5828 Independientemente del horno, el pan debe hornearse con vapor. Rocíe el interior del horno caliente y la masa con agua antes de hornear. O coloque un recipiente con agua hirviendo en la parte inferior del horno.
For how long and temperature the rolls should be baked?
Bake in preheated oven at 200℃ (392℉) for 13-15 minutes
This bread looks delish and quite easy to make! May I know how it'll affect the development of the bread if the butter is omitted?
The butter makes the bread even softer and more crumbly. If you are not using butter, after dividing the dough into meringues, brush a little olive oil on each meringue with a brush. After the dough has rested, it will be very close to the consistency of butter.
Ok! Wonderful! So excited! Thank you for sharing!! 😊
Ну очень долго проще купить
Если вам нужен вкус, приготовьте хлеб дома. Я советую. Но Если вы ищете удобство, приготовьте все.
Was ist das Unterschied zwischen Brottmehl und Blum.
Welche Mehlsorte Sie verwenden, hängt von dem Rezept ab, das Sie zubereiten. Wenn Sie Brot oder anderes herzhaftes Gebäck backen, ist Brotmehi die beste Wahl. Wenn Sie nach einem vielseitigen Mehl suchen, das Sie zur Herstellung von Kuchen oder Pfannkuchen verwenden können, ist Weißmehl eine gute Option. Denn Proteinwerte und Glutenstärken sind unterschiedlich.
Can I use instant yeast
You can use any type of yeast. Pay attention to the proportions between them.
👍👍👍👍👍👍👍muy bueno
🙏🙏🙏
What do you bake these on? A cookie sheet or a pizza stone?
Good question. I bake it on a cookie sheet.
@@FastEasyDelicious1 thank you.
Bonjour. Je suis Française. Dans nos recettes de pain, nous ne mettons ni sucre ni beurre !
Vous avez raison, il n'y a pas de beurre et de sucre dans le pain classique. Mais les saveurs évoluent avec le temps.
I would like to asking about flour, all purpose flour or bread flour?
The protein and ash value of bread flour is high. Therefore, it is more suitable and more flavourful for making bread. Flour to be used for bread: Protein value at least 11.5% - 13%, Gluten value at least 28%, Flours with low ash content (max. 14.5%) should be preferred. Type 550 flour provides a crispy bread texture.
Thank you very much for the explanation. Have a good day.
Me imagino que esos 7 gr de sal..los pone después porque olvido hacerlo con los ingredientes secos...no creo que se ponga después...en ninguna masa se hace eso.😂
El pan auténtico se amasa primero con harina y agua. Luego se añade la levadura y se vuelve a amasar. y por último se añade sal y se amasa una última vez. Eso es lo que también hacen los panaderos. Este proceso revela el gluten y el pan se vuelve más esponjoso.
Soy hija y nieta de panadero...primera vez que veo ponerle la sal al último...😮
@@mariadelpilarolivaressalas65 Yo también hago pan desde hace años. Acabo de enterarme de esta información. Me lo dijo alguien que trabaja en un molino harinero. Lo probé en casa y es realmente cierto. El gluten se vuelve más activo. y el pan se vuelve más suave y esponjoso.
These look like to me mini Turkish bread…!!!
Many countries make their bread this way. There is no butter in Turkish bread. But Turkish bread is also amazing.
Good morning . what type of flour do you use? T45, T55, T65?
Hello... Flour you use in making bread: Protein value at least 11.5% - 13%, Gluten value at least 28%, I prefer flours with low ash content (max. 14.5%). Type 550 flour provides a crispy bread texture.
@@FastEasyDelicious1 in France flours do not exceed 11% protein. It's impossible to find any. thank you for your reply
@@patricklegwen8231 Je t'ai cherché sur l'intelligence artificielle. Bien sûr, je l'ai appris aussi :))) Les types de farine panifiable les plus couramment utilisés en France sont : T55 : C'est la farine panifiable la plus blanche et la moins nutritive. Il est souvent utilisé pour confectionner des baguettes et autres pains blancs. T65 : Ce type de farine est légèrement plus foncé et plus nutritif que le T55. Il peut être utilisé pour faire des baguettes, du pain au levain et d'autres types de pain. T80 : Ce type de farine est de couleur plus foncée et plus nutritif. Il est utilisé pour fabriquer du pain à grains entiers et d’autres types de pain sain. Lors du choix du type de farine à utiliser pour faire du pain, il est important de considérer le type de pain que vous souhaitez préparer et la valeur nutritionnelle souhaitée. En outre: T45 : Ce type de farine est utilisé pour réaliser des pâtisseries délicates comme des gâteaux et des biscuits. T150 : Ce type de farine est constitué de grains entiers et peut être utilisé pour faire du pain, des gâteaux et des biscuits. Lors de l'achat de farine en France, vous pouvez connaître la teneur en cendres en vérifiant le numéro T sur l'emballage de la farine. Plus le nombre T est élevé, plus la teneur en cendres est élevée.
@@FastEasyDelicious1 merci pour la réponse . Mais tout cela je le sais depuis longtemps . et ces type de farine ont un taux d'hydratation different . c'est pour cela qu'il est important d'indiquer le type de farine dans les recettes pour que les gens ne se retrouvent pas avec une pate trop ou pas assez hydratée
Ohh !!lástima de la mantequilla !!
No sabe a mantequilla, pero le da al pan una consistencia maravillosa. Intentar.
Looks good but hard it’s thard to work with grams in SA we use cups or ml
I give it in grams for a complete description. But from now on, I will be careful to give cup size calculations. Thank you for this beautiful youm.
U are so kind thank u so much from SOUTH AFRICA 🇿🇦
@@tracypowell4336 Greetings to South AFRICA...
In the video when adding the flour it is 380 gr all-purpose flour, in the written recipe down below it is 380 bread flour. Which one is the correct recipe? Thank you.
No one, including me, saw this serious mistake. Congratulations. Thank you for helping me correct this mistake. I'm fixing now. It would be all-purpose flour.
Thank you, glad to help!
Why some people brush with salt water first before baking?
As the salt water evaporates from the surface of the dough, it gives the dough a golden color due to the salt crystals remaining on the surface.
❤️🥖🥖🥖🧈😋mmmm ❤👍👍
🙏🙏🙏❤️👍👍👍
Vielen Dank ❤ 👍👍👍 werde es ausprobieren 😊
🎉 Sou do Brazil. A pergunta ❓ Dá pra fazer a massa em batedeira planetária. Gostei da receita. A decoração do vídeo muito bacana seu rádio me fez lembrar a minha infância. Muito bacana, vou tentar fazer esse pão aqui no meu país chamamos de pão Francês!. Obrigada
Olá... Claro que se pode fazer isso com uma batedeira planetária. Enfarinhe ligeiramente a massa antes de a retirar da batedeira. A consistência da massa será muito melhor. Também gosto da decoração, vou acrescentar carrinhos de brincar e outras coisas. Não te esqueças de seguir a receita. É um pão muito saboroso. Saudações ao Brasil.
Essa semana eu vou preparar esse pão Maravilhoso! 😃😄
@@cozinhapraticadasil Desfrute deste pão com os seus entes queridos.
Can I just make a loaf instead?
Of course you can. There is no butter in a loaf of bread.
Super salado el pan de la receta
Comentário interessante.
It's not French bread, It's called Vietnamese BANH MI
There is no butter in classic French bread, but it has started to be added recently. Olive oil, not butter, is added to banh mi bread. Mexican Bolillo bread is also very close to this. In Turkish bread, oil is not added. But it's all the same bread.
Orribile 😢😢😢
Grazie per questo bel commento 🙏❤️
Unfortunately Americans don't understand or use the metric system
I don't understand ???
It's not hard to convert. We have calculators and it's online 😂. Simple math. It's true we don't use it often but that doesn't mean we can't understand it.
Am besten rollst gleich noch was von deinen unechten Blättern mit ein! WS sollen die überhaupt, das Video wird nicht besser durch sie!!
Es wird in fast allen Kanälen als Hintergrund verwendet. Kontrastierende Farben, insbesondere Grün, heben das Werk hervor. Es ist gefährlich, lebende Pflanzen zu platzieren. Es gibt Staub und Erde. Die Kunstblume wird immer desinfiziert.
Too many steps.
But it is a very clear and easy recipe. .
This is just the nature of making bread, it’s silly to complain about something that cannot be helped. I find this recipe to be quite easy compared to many.
Uhmmm good bread don't come in a can🙄
Also Biskuitteig ist das nicht
Butterbrotteig. So köstlich.