In this video, I make our favorite from-scratch bread recipes which include-sandwich bread, hamburger buns, sourdough English muffins, sourdough artisan loaf and flour tortillas. All these recipes are so simple and when prepped and made on Sunday, makes our weekly meal plan simpler and saves on our grocery bill.
Recipes:
Sandwich bread: https://thebusybaker.ca/easy-white-sandwich-bread/
Hamburger Buns: https://www.yourhomebasedmom.com/homemade-hamburger-bun-recipe/#wprm-recipe-container-72347
Sourdough English Muffins: https://thelemonapron.com/sourdough-english-muffins/
Sourdough Loaf: https://vanillaandbean.com/emilies-everyday-sourdough/
Flour Tortillas: https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/
Timestamps:
0:00 Intro
0:15 Sandwich Bread
4:58 Feeding Sourdough Starter
6:28 Sourdough Bread
9:48 Sourdough English Muffins
13:25 Hamburger Buns
17:41 Flour Tortillas
21:32 Breakfast Burritos
Hey everyone and welcome back to my channel if you’re new here my name is Stephanie and in this video I am going to be making some of our favorite from scratch bread recipes these recipes include some sandwich bread a Sourdough loaf sourdough English muffins hamburger buns and flour tortillas all of these recipes
Are so simple and when prepped and made over the weekend it makes our weekly meal plan simpler and saves on our grocery bill so first I am going to start with the sandwich bread I just add 2 and 1/2 cups of warm water a tablespoon of active dry
Yeast is what I use you can also use instant yeast just know that active dry yeast is going to take a bit longer I gave it about 10 minutes I’m also going to add a tablespoon of honey to this and then I’m going to let it sit I wanted to
Show you the leftover sandwich bread that I had this is the same recip recipe and this has just been out on the counter for I think at least 4 days um you can see it’s still pretty squishy it has some moisture still left to it it’s not
Stale yet it does fall apart just a little bit but this still makes great toast next I’m going to add 6 and 1/4 cups of allpurpose flour and a teaspoon of salt then I’m going to turn on my mixer for about 4 minutes until um the
Dough is just a nice ball and it’s not sticking to the sides my husband brings a sandwich to work every day this recipe makes two loaves which gets us through 2 weeks this bread freezes so well and one of the main hurdles with homemade bread without preservatives is that it dries out so
Quickly but what I do is I store it in the freezer I pull it out in the afternoon and make a sandwich for the next day before I go to bed so it has time to thaw slightly enough for it for it to be cut and then
It just goes right back into the freezer this really helps it to not dry Out after that I’m just going to shape it into a ball and put it back in the bowl here I sprayed down the sides of the bowl with just some avocado oil spray and I covered it with plastic wrap and I let it rise for about an hour my
House is 120 years old so it’s very drafty and this is February after all and I live in the Pacific Northwest so I like to put my bread in the oven with the light on just so it is a little bit Warmer okay so after about 60 Minutes it should have doubled in size here I should have also sprayed the plastic wrap my bowl was not quite big enough but I wasn’t wanting to dirty another one so I just used my mixing bowl um and then we’re going to punch it down
And then shape it into two loaves and put them into some greased loaf Pans Then after that I’m going to cover them and let them rise again for about another 20 minutes um while they rise for that 20 minutes I’m going to preheat my oven to 400° I am also going to get an egg wash ready for the tops so I’m going to whisk
Together an egg with a little bit of water and then I’m going to brush it over the tops of the Loaves and then bake for about 25 minutes maybe a little bit longer just until they’re nice golden Color I took them out of the loaf pans pretty much right away and let them finish cooling on a wire rack so now we have two beautiful loaves of sandwich bread to get us through the next week or Two so after my sandwich bread was done I needed to feed my sourdough starter this was about noon or 1:00 and that is the perfect time to feed my sourdough starter if I want to get a loaf started um in the evening my sourdough starter typically Peaks at
Around 8 hours so I emptied all of the contents of my sourdough starter and I weigh it out I usually do even amounts of starter water and flour for my sourdough starter so I empty my sourdough starter and I start fresh I put anywhere from 50 to 100 G of starter in my
Canister and then I do 50 to 100 G of water and 50 to 100 G of flour um that’s just depending depending on how much I need for the recipes I’m going to be making I believe this time around I did do about 100 G of each sometimes I do a
Little bit less water um if I were doing 100 G of starter and 100 G of flour I might do 80 to 90 G of water I always like to make sure my water is about room temperature I just find that it does a little bit
Better okay now it is about 8:00 p.m. and I’m going to get started on my sourdough loaf so I am going to measure 50 g of starter out this is active bubbly starter and then I am going to add 350 G of lukewarm water and then I’m going to whisk that Together after I have the starter and the water mixed together I add 500 G of bread flour and about 9 G of salt I just do a really big pinch then I mix it together as much as I can with either a spoon or a spatula
And then I will use my hands to make sure there are no chunks of flour and it’s all Incorporated well mixed together I cover it with a damp towel and let it rest for about 30 minutes before my first set of stretch and folds and this is actually my only set of
Stretch and folds that I do um besides the next day I do one more set I know some recipes call for about 3 to four sets of stretch and folds every 30 minutes um but this one is a pretty tried and- true recipe I have had pretty good success with It okay so then the next morning I take it out of the bowl put it on a flowed surface do a set of stretch and folds and then I am going to add some tension to the dough by rolling rolling it and then I’m going to put it upside
Down into a flowed bowl and let it rest covered for about an hour before I am ready to bake It so the easiest way to get it out of the bowl is I take off the towel and put a piece of parchment paper over over and flip it over and then I’m just going to Pat it down with a little bit of flour
And score it I usually just do a Big C and then maybe some little leaf designs nothing too fancy around here and then I just use the parchment paper to put it in the cast iron Dutch oven so I have my oven preheat at 450° convection for at least 45 minutes
Before I put the bread in there this just helps it get a really crispy crust I will bake it with the Dutch oven lid on for about 20 to 25 minutes and then another um 25 to 30 minutes without the Lid it’s the next morning and I am going to get started on some sourdough English muffins I made sure to feed my sourdough starter the night before so it was nice and active and ready to go I start by heating up 245 G of whole milk 120 GS of
Water and 56 G of butter you can do this on the stove or in the microwave I found that the microwave is a little bit easier for me cuz you don’t want it to be too hot and when I tried it on the stove it got really hot really fast and
Took a while to come down cuz you don’t want it too hot when you are going to add the to your other ingredients so then I added about 75 G of starter and 24 g of sugar which is about 2 tbspoon of sugar to a bowl and then I poured
Over the milk mixture slowly while I Whisked then I added 500 G of allpurpose flour 9 G of salt and got it all stirred and combined once it was all combined I covered it and let it rest for 30 minutes and then I worked it into a pretty smooth ball I just did some stretches and
Folds and then I covered my dough with a damp towel and Let It Rise um for 8 to 10 hours I want to say that it ended up being about 8 hours um until it was double the size I put this in my oven with the oven light on cuz once
Again our house is usually a little drafty especially in the kitchen so yeah this is all you have to do for the whole day and then you are going to put it in the fridge overnight so the next morning I removed the cold dough from the fridge and and
Um got it out of the bowl onto a flowered surface and I let it rest about 10 minutes while it rested I got a sheet pan out with some parchment paper and cornmeal this just will prevent the dough from sticking to it and then gives the right kind of texture to the English
Muffin so I got that all ready and then it was time to Pat the dough out into a rectangle and cut it into about 3 in diameter circles and I just used like a little cocktail glass for this and put them onto the baking sheet after they were all cut I covered
The sheet pan and let it rise again for about an hour and then finally it was time to cook them and these are a little bit more work than just throwing some bread in the oven I heated up my pan to about medium heat and I added um as many
English muffins that would would fit in the pan and I let it cook for about 8 to 10 minutes per side until it was brown and then you know they’re done when you kind of pinch the sides and it Springs back so yeah you just go through all of
Your English muffins let them cool and these are something that you can have for breakfast that day cuz it really doesn’t take a lot of time or you can save them for a breakfast or snack in the future next I get started on some hamburger buns and this night we did
Have them for dinner we actually use them for some chicken sandwiches but these are something that I like to make cuz they are easy and once again they freeze really Well so I start by just getting all the ingredients out and then I start by um adding 2 and a/4 teaspoon of Active Dry heast two 3 tablespoons of warm water and I just allow this to get nice and Foamy in my bigger bowl I combine the 3 and 1/3 cups of flour 1 teaspoon of salt and 3 tablespoon of sugar and I just mix this together and then what I do is I add some butter so I add 3 tbspoon of cubed butter just with my fingers and let it
Get all nice and crumbly and then what I do is I add in 1 cup of water one egg and the bowl of the water and yeast that’s all foamy and ready to go and then I’m just going to knead this until it is ready to go it’s going to be a
Little bit sticky um but then I’m just going to cover and let it rise for about an hour or until it’s doubled I have found that an hour is the perfect amount of Time Once it has doubled I just remove it from the bowl and then I cut it into eight pieces and then I work it into a ball that is round on top but flat on bottom so it’s the perfect bun shape um and then I just put these on a parchment
Lined B baking sheet and cover it with plastic wrap that is sprayed um and then I let it rise for another 30 Minutes after the Buns have risen for another 30 minutes I just do an egg wash over the top um and then I can add sesame seeds or poppy seeds I use everything but the bagel seasoning for these and then I bake them at 400° for 15 Minutes these hamburger buns can literally be done in about an hour and a half hour and 45 minutes so this is something that you can start late afternoon and they will be ready for dinner and lastly here I have my little helper my 3-year-old Owen helping me get started on some flower
Tortillas so he just helps me add 3 cups of flour a teaspoon of salt and a teaspoon of baking powder to a bowl and get that stirred Up once the dry ingredients are mixed I just make a little well in the middle of the bowl and I add 1/3 cup of oil I used um some olive oil oil for this and then I used a cup of warm Water after I got this all combined I kneaded the dough for about 2 minutes until it was Smooth Once the dough is smooth I divided it into eight portions this recipe actually is meant for 16 portions but I wanted to make bigger tortillas the size of um the burrito tortillas that you would get at the store so I only did eight in this recipe once I divided them into eight
Pieces I made a ball and then I flattened them and made sure that both sides had flour and then I covered and let them rest for only 15 minutes the recipe does say that you can let them rest for up to 2 hours if you need to if
You have little ones that’s always handy because you never know what’s going to come up these rest for about 15 minutes and then I rolled them out until they were nice and thin and then added them to to a nice warm Skillet um mine did best at about medium
High heat depending on your range if you have like a gas flame you might want to do lower but the first one is kind of your test these cook up really fast you only cook um them for about 45 seconds or maybe a minute and then once you flip it
It’s only another 15 to 20 seconds um and what I did is I just put these on a plate and then covered them with a towel so they would stay nice and Warm I have only made these tortillas a few times but they are going to be something that we keep in our rotation these are something that I will not buy at the store anymore because they are so simple to make um but I do recommend playing with your stove temperature with
The first one you don’t want to cook it too long then it becomes a little tough um these tortillas don’t require you to plan ahead as they don’t have any real rise time except for like 15 minutes or so and I would say they only take about
30 to 40 minutes from start to finish so you can easily put them together while you’re cooking dinner um you could also roll out the dough and freeze with parchment paper between each tortilla after I made these I um actually used them for some breakfast burritos for my Husband I’ve never seen anyone use sausage gravy for breakfast burritos I know that it it’s probably done and people probably do it but I haven’t seen a video of anyone using it it is so delicious um and on these I just added some scrambled eggs and some cheese in
The past I have added some hash browns peppers onions which are also so delicious but this time I kept it simple it’s definitely not the healthiest option but it beats stopping at the corner store in the morning for something Fried So to make the sausage gravy I just browned the sausage added a little bit of flour and then some milk I seasoned it with salt pepper garlic powder and onion powder and then let it cook down and thicken up and it was so easy I just put these on the tortillas which were
Still warm cuz they were so fresh um topped it with some scrambled egg and some shredded cheese rolled them up and then I rolled them in plastic wrap and put them in the fridge so each day this week my husband has taken them out of the fridge threw it in the microwave for
About a minute and then just threw it in a pan while he was getting his lunch and everything together that way it would Brown on all sides and be just a little bit more delicious um also if you warm these up and wrap them in foil they will
Stay warm for a while so you could eat it once you got to work or I don’t know about an hour later Thanks so much for spending these few days in the kitchen with me and if you try any of these recipes please let me know in the comments below