hi there and welcome to the salted pepper
where we cook for real life using real food and we keep it real simple and
today I'm gonna show you a secret but don't tell anybody you can proof your
bread right in the Ninja Foodi that's right we're gonna make homemade bread in
90 minutes let me show you how we have three cups of all-purpose flour here we
have two and a quarter teaspoons of yeast now I'm using instant yeast but if
you have active dry yeast that's fine too I'm gonna show you how to proof the
yeast and get it going so that your bread Rises this is equal to one packet
so if you have those little packets of the yeast in your cabinet that'll be
fine this is two and a quarter teaspoons I buy mine in bulk because I make a lot
of bread we have one teaspoon of kosher salt and 2 teaspoons of just plain white
sugar a little bit of extra flour over here for flowering our surface and one
cup of warm tap water now I let this the water run till it was about 110 degrees
it's probably cooled off to about 106 by now and that's fine we want the
temperature between 105 and 110 for the best proofing of an active dry yeast
now again I'm using instant I don't really have to do this step so if you're
using instant you can just put it right in with your dry ingredients no problem
but I'm gonna show you how to proof the east
so we have our teaspoon our two teaspoons of sugar we're just gonna add
in about a tablespoon or so of the warm water and we're gonna sprinkle the yeast
over top and then you do absolutely nothing the yeast will start to eat the
sugar and it will start to bubble up and bloom as we call it
all right so it's been a couple of minutes and there's a lot of little
bubbles forming and it's starting to get a little frothy so we're ready to move
on that means that our yeast is activated now mines instant again I
could skip that step but just wanted to show you guys in case you're using
active dry yeast and not instant dry yeast all right so now I have my three
cups of flour and I'm gonna go ahead and add in the salt to that and we're gonna
go ahead and add in the east
and we're gonna add in the cup of water that is scant now a tablespoon because
we use that to activate the yeast and while I'm while I'm pouring I'm gonna be
kind of tossing the flour around just to get it combined a little bit more and
now you could certainly use a stand mixer with a dough hook to make this and
you would even it would even take less time but you know not everybody has them
and I just wanted to show how easy it is to make homemade bread at home without
any fancy equipment except for our ninja foodie because that's gonna make this go
really fast we're gonna proof the bread and bake the bread right in the Ninja
Foodi I'm gonna pour the rest in and just work a little bit more in my bowl
to get as much of the water combined with the flour and then I'm gonna move
to my work surface and we're gonna do a little bit of kneading I think that's
the part about bread making that everybody dreads is the kneading of the
bread but honest to goodness I think it is therapeutic like there is nothing
better than taking like this sticky ball of dough and kneading it into this
glorious smooth ball of dough that then becomes a beautiful loaf of dough so I
love making bread now sourdough bread not so much I have
struggled with the starter for a very long time I never have gotten it right
so sourdough bread is not my thing okay so now we have kind of like a loose
dough I mean it's not holding together there's extra flour down there that is
not gonna matter I'm just gonna dump it out first I'm just gonna put a little
bit of flour down smooth that out a little bit
and we're go ahead and dump this out onto our work surface you could use a
regular cutting board for this but I like this little pastry mat that I have
from pampered chef and I will link to it below in case you're interested in
getting one this is great for all kinds of baking like the biscuit video that I
did that I will link to right over there I made them right on this map as well
that's good now we get working with a pan so make sure your hands are nice and
clean which my heart and we're just gonna take the dough just kind of turn
it and pull it back over itself turn it pull it back over itself each time
trying to grab some of that loose flour turn it push down turn it kind of the
same technique that we use with the biscuits but this time we're not worried
about overworking the dough You've with the biscuit video we were really careful
not to over need it because we didn't want to break up the butter and and and
create some flat biscuits so here that we want to really work the dough so
we're gonna keep going like this till we get all of the flour incorporated then
go ahead and put your your muscles into it and it might feel a little bit sticky
at first but as you work with it and get all this flour incorporated it is
definitely going to become a lot less sticky
if you need to add a little more flour because it's still sticking go ahead
just sprinkle a little bit on okay
I'll take it all this up then I'm gonna really get into the needy okay so this
is what you're gonna do same principle we're just gonna do it a little bit
harder you're gonna pull this over what I like to do is put the palm of my left
hand and my right hand over top and push and push away from you and then turn it
around and do the same thing now I'm going pretty slow I usually do
this a lot quicker but I wanted you to see you could do it with the other hand
as well no problems whatever feels comfortable to you if you want to just
do it with one hand you can but you want to definitely be pulling the bread
towards you and pushing it away from you what you're doing is activating the
gluten in the bread now mine sticking a little bit so I'm gonna go ahead and add
a little bit more flour there turn it and we're gonna do this between ten and
fifteen minutes and a good way to tell when your bread is done being needed is
it doesn't look I'm gonna call this craggily I don't know what other word to
say but do you see there's all these little craters and stuff here when your
bread is finished when you don't need to knead anymore it'll be a lot smoother
than that so I'm just gonna keep on kneading and show you the progress
all right so I've been meeting this for probably I don't know seven to ten
minutes I've added some more flour in fact I used what was in there so that
was about a maybe three quarters of a cup and it's starting to come together
really nicely and I can tell that by the smoothness when I turn the bread and
it's not tacky anymore and it's also got a little bit of
stretch to it so I'm liking that but I think it still needs a few more minutes
so if we're gonna keep going
alright guys I think we're just about there I have just a tad bit more flour
maybe a tablespoon and I think two more turns and we'll be here ready to shoot
put it into the Ninja Foodi and prove it
alright that'll be good now you can see this is a lot smoother of a surface than
what we started out with and that's what you want to see so instead of all the
really big craters it's a much smoother surface now what I'm gonna do is just
sort of tuck it underneath this is gonna rise in the ninja foodie and know don't
worry about how it looks on the bottom because it's all gonna come together so
beautifully make it into a nice little round now we are going to be doing a
bread round in the Ninja Foodi we're gonna put in one tablespoon of olive oil
we just want to cover the bottom and we're gonna roll the top of the bread
into the olive oil this is gonna prevent it from drying out and then we're just
gonna flip it so it's got a nice little oily surface on top and then there's a
couple things you could do here and I tried both of them out you could put a
little bit of saran wrap just loosely over the top and then put the lid down
and we're gonna set the dehydration mode the dehydration is so low of a heat
you're not gonna melt your saran wrap so don't worry about that but what I
noticed was it because there's a fan that circulates it kind of blue all over
the place so I decided that I was gonna use a clean this is a clean bleached
flour sack that I use all the time I just love them and it is just damp okay
not real wet but damp and I'm just gonna open it up a little bit it could be in
double I mean these are pretty big and let me show you how big they are
cuz I talk about them all the time I mean they're they're pretty big so they
are great for so many things I strain yogurt and I also dry dishes and stuff I
have different ones for different purposes and so we're gonna lay this
right on over close the lid turn the foody on hit the
dehydration mode we want to take it all the way down to
105 hit the time so the minimum is an hour so what I would do is set another
timer because it only needs to proof for 30 minutes no it's not gonna be the
end of the world if it goes a full hour but it only needs to go 30 minutes so we're
gonna go ahead and start that now what this is going to do is provide this
really low temperature environment for that yeast to thrive yeast loves 105
degrees so they will really multiply it pretty quickly usually on the countertop
this takes a couple of hours so we're gonna cut it down to 30 minutes we're
coming up on the last few seconds of our first proofing of the bread so what we
expect to see when we open the lid is that the bread has doubled in size and
it will also have a different feel to it it's gonna be a lot stretchier it's
gonna be a lot smoother
okay so I'm just gonna remove the towel here and I'm gonna put it to the side
because we are gonna need it again and if it's very dry you might want to read
dampen it and now we get out our bread and you can see it is a totally
different feel to it now it's real stretchy it's just I love making bread I
think it's glorious so now what you want to do is go ahead and well you could
punch it down I'm kind of gentle with my bread and we're just gonna form it again
if you want to have a rectangular loaf and you have a rectangular loaf pan then
certainly now it's the time that you're gonna put your bread into that and then
set it into the Ninja Foodi for the final rise and that's what we're gonna
do we're gonna put it back in for 30 more minutes
so I'm just sort of getting a basic shape to it kind of flatten it down a
little bit just a nice round shape that's gonna be fine
so now that we have the round back in there and I just sort of played with it
to get it a little bit flatter and round so now that it rises its gonna rise
outward and upward a little bit but I didn't want to have a real tall loaf
like this so I wanted to press it down into a decent sized round and we're just
gonna cover it back over with our flour sack or again you could use a saran wrap
that's no problem and just close the lid and since it's already set for the hour
we could just let it go another thirty minutes then we'll be back and then we
will set it on the bake and get our bread all baked out alright so we are
done with the second stage of this and we can remove a damp towel and bread has
risen exactly like I wanted it is wide and it is also doubled in height and it
looks gorgeous so now unless we do is we score it this
is important you can use you know a sharp knife some people use scissors I
think scissors compress the bread too much so I like to use this really sharp
knife you can put whatever design and you want
you can do a big X or like I like to do is just take it like this three times
all right so once you get your marks in you want you know either an X or three
little slashes there then we are going to go ahead and fake it so we can select
the big roast but close the lid first select the big roast and go to 325 and
that time is gonna be 30 minutes and start okay now your bread is gonna bake
in there and we can't wait to see what it looks like when it's done 10 seconds
to go I'm so excited I can actually smell the fresh bread baking smell those
up absolutely delicious let it go through this little cool cycle
and then we'll open up the lid here we go Wow oh it's beautiful
so I'm gonna use my handy-dandy oven mitts here which are super clean to grab
this bread out because remember this pots pretty hot right now you could also
take like if you have other mitts and you don't want to reach down into the
pot you could take like the little silicone mitts that I use all the time
or whatever you're used to using you could dump the bread out but for me I'm
just gonna go down here and grab it bring it out look at that so you have
your bread it's all done now this is the sad part guys don't cut it you have to
let it cool I know I really want a piece right now with some butter on it but we
have to let it cool at least 20 to 25 minutes so let's do that okay okay so
it's been like 25 minutes or so and the bread is still warm to touch but it is
not hot and steaming like it was the reason why I wanted to allow the bread
sit and cool for 25 to 30 minutes is because I wanted it to finish cooking
and release it steam naturally sometimes when you get bread right out of the oven
or the Ninja Foodi and you go in to cut it and it like it's a little gummy and
that's because it just wasn't allowed to cool and continue to cook so to avoid
that go ahead and put your bread on this handy-dandy rack with what that's gonna
do is allow the bottom to stay kind of crispy and it won't absorb the steam
that's built up and become soggy so I put it on the little rack and now it's
cool to the touch which is fine I mean it's not totally room temperature and
you could certainly leave this you know for eight hours or so but I mean who can
wait that long goodness it was hard enough waiting 25 minutes so let's cut
it I'm gonna cut right down the center just to show you guys but ordinarily of
course I would start to cut bread from the end but I'm gonna cut straight
through the center and I'm using a bread knife that I happen to love from
pampered chef and I will definitely link to that below it's one of the best bread
knife that I've ever had and here we go
look at that it's a beautiful crumb now this spread is meant to be toasted
or used a sandwich bread okay so that's the kind of bread we made there's other
types to make and I'll get to those in other videos but this is definitely your
go-to sandwich bread homemade pork toast delicious with butter
now I'm not gonna spend the time toasting it I'm just gonna go ahead and
slice them and take a bite
I love that I love the sound that bread makes when you're petting it and
especially when you made it yourself I mean you know we're gonna celebrate that
we just made bread all right so this is my Butter Bell which keeps my butter at
the perfect temperature for spreading and I will link to one of those below as
well I love this thing my mother-in-law gave it to me
I saw it sitting on our counter I'm like what in the world is that she's like oh you
don't know what a butter bell is no I don't and she said oh you put your
butter in it you keep cold water in here you change the water out every day but
it keeps the butter fresh on the counter and in spreadable condition and safe
temperatures for couple weeks you just change the water every day though all
right here we go
I love that the outside crunchy the inside is perfect it's like velvet
really this might be the best bread I've ever had. I'm supposed to be low carb guys. You have to
make this I mean you saw how easy it was 90
minutes to fresh bread and you know what ingredients went in here absolutely
perfect if you liked this video please give me a thumbs up and be sure to
subscribe if you haven't already and hit that notification Bell so you're
notified of upcoming videos that we make and if you want to join our Ninja Foodi
groups please check down in the description I'll link to those below we
have two of them one is Ninja Foodi 101 where we go over the basics of the Ninja
Foodi and different uses and we share recipes and then we have Ninja Foodi
fresh and healthy meals where we share all healthier meals with everybody so be
sure to join those groups and until next time bye bye
velvet ma'am
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