Hi Noreen! Would I be able to use bread flour instead? Same measurements? Not sure what the difference would be but I bought bread flour to make bread...kind of putting the cart before the horse...oops LOL
Bread flour is higher in gluten. Not appropriate for this softer textured bread. I do not use bread flour very often. When I do I make sure to mention that. The different flours are not really interchangeable in my opinion.
You can use whatever mixer you have. HOWEVER, your KA has limits, just like mine did and I found out too late. I won't go back. Be sure to only make one recipe batch at a time and never knead faster than speed 2 because doing so will void your warranty as stated in your owners manual. Just trying to help you out here. I won't be shamed for having an awesome mixer.
Tried making these tonight. They just won't rise :( Added yeast twice to see if the quantity of it was the problem. I followed all the steps so idk what the problem is. My yeast is not expired and I used a new packet. What could be the problem? The temp and everything is perfectly fine. I have made bread several times. These just didn't want to be :(
Noreen's Kitchen Thank yu for replying! Your tips are helpful but I have made sure not to make any mistakes like that. Yes, I did use instant yeast. I must mention that the dough itself is rising perfectly. It's just the rolls that refused to budge. I got frustrated and had a plain white bread sandwich and left the dough to rise as a ball in the warm oven overnight. It had filled the whole bowl by morning. I just shaped my rolls and put them in the warm oven again. Let's hope for the best.
Did you use instant yeast? If your yeast did not say "Instant" than it needed proofing. If you did not proof it it will not rise properly. Additionally, you can kill yeast if you add salt to the same water you add the yeast too. You can also kill yeast if the water is too hot.
Dear Noreen, I have been baking/cooking for 50+ years and yet I'm learning so many new tips from you! Would it be possible to make this recipe in a bread machine set on the dough setting? Thank you so much and that includes Rick, too!, Patricia
This recipe is much too large for a bread machine as are most of my bread recipes. I do not recommend the use of bread machines because I personally do not like them and find that they do not build the gluten strands well enough to produce a decent loaf of bread.
Maggi's Clips Of The Month you can always make bread by hand. You don't need a mixer. However the mixer does help you achieve the proper gluten strand which will in the end hope you have a much better product. If you wish to make this completely by hand you will need to knead this dough for at least 15 minutes before allowing it to rise.
nice ice trick, I'm a bakery manger, last year for thanksgiving, water was out for the whole store for a few days. we had to use sterno to boil pots of water to proof the bread, and they I threw water into the oven to try and get some steam, unfortunately the bread still looked like crap, I might try ice if that ever happens again.
Noreen, my kitchenaid took a dump, overheated it just a little. It has a thermal fuse that keeps the motor from literally burning up! But you cannot just buy the .50 cent part but the whole motor for whatever maybe fifty bucks! But I have a whole bunch of the parts I got for a nickel each! Just one more reason to not purchase a kitchenaid! I hope your follows Liston to you and purchase the Bosch! A lot more money but really worth it! So far it looks like you can purchase all of the attachments you can for the KA! So save your $ up and purchase a Bosch!
I could not agree more! Rick tore apart the yellow KA so many times, now I only use it when I am marathon baking for a function or doing a special cake order and I only use it to make cake batter because bread dough won't work any more in that thing. My Bosch is far superior and frankly I hardly ever use my KA anymore. The mix you get on the Bosch even makes a boxed cake mix come out 100% better! Can't say enough about how much I love Bosch!
This is an awesome video, :D Im definatly subbing, i will try to visit your channel regularly from now on :D if you can do visit my channel! That would be awesome!! :D Until next time and keep up the great videos! Peace
Bosh is G reman quality, you need to work for them! I keep my KA going with a handful of parts! Think about using a pan ful of lave rocks, it slows down the water evaporation, you might find that the ice in the bottom MAY. Be causing some funkiness. I am trying using a broad ting pan over my bread and on a stone, the verdict is still out! Now I am having problems with my cheap travertine baking stone-floor tile cracking. Anyone have any ideas? Thermal shock I think .......
Thanks for the quick reply!! I love the end result and will try it tonight but in a sourdough version! The bosh is 425 on Amazon, I paid 249 for my KA, I love the way the bosh works. I have a fabulous attachment for the KA feed in tomatoes or fruit and it gives you pure juice! Thanks for doing the videos!
+Garth Elliott Bosch has a juicer as well as a meat grinder, a grain grinder, a sausage stuffer, a blender, a food processor, a grain sifter, a pasta extruder and a pasta maker for flat pastas. I will never go back to KA they are garbage compared to Bosch in my opinion. Thanks for your comment
You did not proof to double then punch down?? I use a 600 watt 6 qt kitchen aid it does handle it but in 6 years had to replace gears once, but it also grinds,shreds, juices, and a bunch of other things. I did not notice a lot of hole formation in the crumb?? I use a pan full of lava rock and water...
+Garth Elliott The Bosch mixes so efficiently that there is no need for two risings. Only one. Mix, knead, shape, rise and bake. I will never have another KA in my home. I have forsaken them. The Bosch has all the attachments that you speak of and more. I like my rolls just fine. I am not a snob when it comes to bread. It is bread. It does not have to be perfect.
Oh ya i forgot to say i burned out a mixer making bread just after i took it out of the box.It sucked flour dust in the front vent and i think the load was way to much as i tried to mix enough for four full loaves when i grew tired of the lil bread machine i had.haha
Why do people add powdered milk rather than just using milk?Water is always added later to try and get the consistency your looking for so i just do not get the whole powdered milk thing.I get the potato flakes making the dough a lil more airy but does powdered milk do something different? I have never seen anyone tossing ice in the oven i always put a pan of boiling water at the bottom.I will enjoy doing that as anyone around will think i have finally teetered over the edge.haha Great stuff bread looks great.
+PIGLETTWTERRETS The powdered milk is not added to the dough as a sub for regular liquid milk. It is added to the dough as an addition of protein, Casein and whey in order to amend the dough and make it lofty and soft. Liquid milk will not have the same effect, chemically. You cannot sub out liquid milk for the powdered milk, it will not be the same. If you add liquid milk instead, you will end up adding more flour and have gluten issues where your dough will be too tough and subsequently may have issues with both rising and baking. So I hope that clear it up for you. Water is not added "later" it is added in the beginning. You should not really keep adding water and flour. You should get a good recipe and learn how to make bread properly so you always have a consistently delicious soft and lofty loaf in the end.
Thank you for your quick response! ! I did visited your website, I Saw about the unbleached AP flour, but wasn't sure if you required high gluten or bread flour. I ll b using then my regular unbleached AP one. Thanks.
+keila mercedes You can always refer to the recipe on my website which is linked below the video. Unless I mention it in the video I always used unbleached all purpose flour. I never use bleached flour ever. Totally void of nutrition and processed with bleach.
+ibkristykat I don't want constant steam, only an initial burst of steam. This replicates a professional steam injected oven, which does not provide steam for the entire baking process, only for the first couple of minutes of the baking process to set the crust.
+free2danz1960 You absolutely did not offend me. I did not mean for my reply to sound like that. You should do what you like and fits your needs best. Everyone is going to have different ways. It's all good!
Im soryy I hope I didnt offend you! I was just giving "my" opinion on the taste. Actually I love the texture of the AP flour vs the bread flour in these rolls. Ive never used potato flakes either and that is just a wonderful addition. God Bless!
+free2danz1960 These definitely do not taste or have the texture of a biscuit. These are an Italian style roll with the proper texture and flavor of Italian bread. Biscuits do not have yeast and are heavy. This roll is very different from a biscuit.
+izanch I no longer support Kitchenaid. They have burned me too many times. Their mixers, in my opinion and my experience are garbage. The Bosch is built to last it is built to work hard and it gets the job done for me. I cannot knead bread in my kitchenaid any longer. The motor is done. The Bosch kneads the dough so efficiently that there is no need for a second rise. Just knead, shape and rise after it is shaped for 30 to 45 minutes and bake. No rising for 1 or 2 hours after kneading and before shaping.
not really. The ice melts much more slowly than just spraying the water giving more of an effect of a steam injected oven as an initial burst of steam at the beginning of the baking time, developing the crust much better than just spraying water into the oven that will evaporate much more quickly and most likely be gone before you ever close the oven door. The ice remains because it is solid and will melt a bit more slowly producing more steam.
I entirely dislike bread machines. I love my Bosch mixer and it eliminates the need for two risings. Only one is necessary in order to achieve the optimal result due to the fact that this baby kneads so efficiently and distributes the yeast so well, it cuts my prep time in half. I know lots of people like the bread machine. I just never did.
I place a link in the description box to an Amazon page where you can find the mixer. Other than that, if you are not in the U.S. it is called a Bosch Universal Kitchen Machine. It is made in Germany. Hope that helps! I love this mixer!
The recipe does call for salt. You just did not see me add it. I did put it in though. Always refer to the written recipe for the proper measurements. Sometimes ingredients being added don't make the cut for one reason or another.
Looks great... gonna try this right now. BTW you didn't put salt in the video, but it's in the recipe on your website. Also your stone baked italian bread recipe isn't on your website anymore. When I click on the link in that youtube video, it says the server cannot be found. Just FYI.
Keep up the good work.
The stone baked italian bread recipe is on the website under the index. I had to rebuild the website and I am still catching up on changing the links on over 1000 videos. That all takes time. You should always follow the recipe. I did add salt but you did not see me do that. Thanks for the comment.
Thanks for showing your rolls using the Bosch. I use your recipe a lot for the Italian bread. I don't have the little dough scraper attachment. I need to get one. I also use the travertine tile in the bottom of the oven due to your demo of it months ago. I like how the bread bakes on it. Vida
Sorry, one of my hard and fast rules is that I don't show my food storage. There are lots of resources on line that you can research to find out how to do it and where to start. I don't do preparedness videos anymore. We considered doing another channel for that, however four is enough right now and we don't know when we would find the time.
You must have been reading my mind because I made meatball sandwich and I was looking to make Italian style rolls and here they are......I wish I would have known sooner how easy bread and rolls are to make in the stand mixer but you live and leaner. Thanks for all the great ideas.
Not really. Instant mashed potatoes can have more than potatoes. You want to make sure you get only dehydrated potato flakes and not buds or pearls. They won't work the same. As for the steak sandwiches. I did not do a video this time. I was just too tired and needed to get dinner on the table. Maybe next time. Thanks for watching!
Awesome recipe as always ,but one thing that I didn't understand clearly ,you said turn the oven on and put the tray on the top of the stove to let it rise for 40 minutes , could you please explain this more?.
Kitchenaid sucks. The second replacement they sent me broke on the first use. I informed kitchenaid and even though it has a 6 month warranty they said it must be my fault the mixers broke and are not replacing it again. So.. I am saving for a Bosch.
you use what you have on hand. Not everyone has a Bosch! Just follow her recipe directions for the rising on her link she has provided. You can do this by hand if you want also. It's just soooooo much easier with a Bosch. It took me a year to be able to get a Bosch and then I got a very much older used model on ebay. Even though my model is 30+ years old, it is still a work horse and I love it. I have had it a little over a year now and can not even imagine doing my bread or anything else any other way.
If you have a kitchenaid you are going to have to follow the recipe and do two rises. If you don't have a mixer designed to knead dough you should not use a mixer. If you don't have a mixer at all then you will need to do it by hand. However you are going to knead the dough for 10 to 15 minutes by hand making sure you have the proper stretch. You are going to have to allow your dough to rise after you knead it for an hour. You are then going to divide, shape and allow to rise again. With my mixer I do not have to do the initial rise because it mixes and develops the gluten so efficiently. So you are going to do it the long way but it should work fine.
Yes, however you are going to knead the dough for 10 to 15 minutes by hand making sure you have the proper stretch. You are going to have to allow your dough to rise after you knead it for an hour. You are then going to divide, shape and allow to rise again. With my mixer I do not have to do the initial rise because it mixes and develops the gluten so efficiently. So you are going to do it the long way but it should work fine.
Anunciado durante a Gamescom 2017, uma das maiores feiras de videogame do mundo, o remake de Secret of Mana é, desde o início, um projeto pensado para agradar aos fãs de longa data e atrair jogadores novatos com um gameplay mais acessível.
Não se engane: a versão 2018 de Secret of Mana está mais para uma recriação do que uma mera remasterização com pequeno ajustes gráficos. O que temos aqui é um jogo completamente atualizado, com personagens redesenhados que ganharam nova vida graças à estética cartunesca.
Se, por um lado, as mudanças visuais foram projetadas para atrair novatos, por outro, algumas pessoas podem torcer o nariz pela simplicidade da nova abordagem - especialmente no que diz respeito aos cenários e criaturas do mundo.
Os cenários coloridos, por exemplo, ainda que estejam bem representados, trazem pouca variedade e deixam game com cara de “jogo de celular”. Isso fica mais evidente pela estrutura do game, já que muitas áreas estão completamente vazias e monótonas. Nesse quesito, Secret of Mana não tem vantagem em ter o fator nostalgia a seu favor.
O remake utiliza a clássica perspectiva de visão aérea, com a câmera posicionada acima dos personagens. É possível arrastar as bordas da tela manualmente para ter uma visão mais ampla do ambiente, o que é bastante útil para momentos de exploração.
O brilho da era noventista, mas com ressalvas.
Antes de tudo, é importante ressaltar que não há legendas em português, então o melhor a fazer é jogar com textos em inglês. A história continua sendo o ponto mais alto de Secret of Mana e, novamente, coloca o jogador no controle de três adoráveis personagens: Randi, Primm e Popoi - é possível jogar em modo cooperativo local para até três usuários.
O objetivo do grupo é lutar contra um império traidor ao mesmo tempo em que tenta recuperar o poder da Mana para restaurar a paz. O grande problema é que, embora os gráficos estejam atualizados, as animações ficaram presas ao passado. Em vez de despertar o sentimento de nostalgia, a falta de capricho passa a impressão de que o remake foi feito às pressas.
A jogabilidade à la Zelda foi aprimorada e permite desferir ataques de qualquer ângulo. Os inimigos também demonstram mais inteligência, uma vez que agora eles têm a opção de atacar a partir de qualquer ponto do cenário.
Ainda que a movimentação esteja mais fluida, parece haver algum problema técnico relacionado ao impacto dos golpes. Isso porque há momentos em que o personagem simplesmente não acerta o ataque, mesmo posicionado a uma distância razoável do oponente.
Além disso, a interface dos menus ficou bem aquém do esperado, com abas confusas e muito mal posicionadas. Há, no entanto, uma opção de mapear os itens essenciais nos botões do joystick ou teclado, o que facilita muito a organização na hora de combates mais exigentes.
O remake de Secret of Mana mantém a essência da pérola dos RPGs de ação dos anos 90, mas comete muitos deslizes ao tentar mexer em time que está ganhando. Menus engessados, sistema de combate com problemas técnicos e animações presas ao passado impedem o relançamento de ser a experiência definitiva, apesar de que possa valer para quem nunca experimentou o jogo original.