Bread Baking: Learn 3 Breakfast & 3 Sandwich breads. | Cookin's Love | Skillshare

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Bread Baking: Learn 3 Breakfast & 3 Sandwich breads.

teacher avatar Cookin's Love, Online Cooking Baking School

Watch this class and thousands more

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.

      Introduction

      1:00

    • 2.

      Banana Bread

      7:32

    • 3.

      Almonds Bread

      8:37

    • 4.

      Batbout Bread

      7:23

    • 5.

      Toast Bread

      5:17

    • 6.

      Burger Bread

      7:18

    • 7.

      Fati Bread

      7:16

    • 8.

      Final Thoughts

      0:35

    • 9.

      Conclusion

      0:25

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About This Class

Who is this Class For?

- Everyone interested in Bread baking and especially Breakfast & Sandwich Bread.

What we will Learn?

- How to Bake Three Breakfast Breads are Banana Bread, Almonds Bread, and Batbout Bread. And we'll show you how to present them!

- How to Bake Three Sandwich Bread that Toast, Burger, and Fati Bread.

- Final thoughts: Explaining some things you need to focus on to succeed in Baking Our Bread Suggestions.

Let's learn Bread baking together and make lovely Breakfast and Sandwich Bread! Enroll now!

-BONUS-

Here is extra history Info for baking bread in this Pastry course if you’re interested!

Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as cattails and ferns, was spread on a flat rock, placed over a fire, and cooked into a primitive form of flatbread. The world's oldest evidence of bread-making has been found in a 14,500-year-old Natufian site in Jordan's northeastern desert. Around 10,000 BC, with the dawn of the Neolithic age and the spread of agriculture, grains became the mainstay of making bread. Yeast spores are ubiquitous, including on the surface of cereal grains, so any dough left to rest leavens naturally.

There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from a beer called barm to produce "a lighter kind of bread than other peoples" such as barm cake. Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. The most common source of leavening was to retain a piece of dough from the previous day to use as a form of sourdough starter, as Pliny also reported.

The Chorleywood bread process was developed in 1961; it uses the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. The process, whose high-energy mixing allows for the use of grain with lower protein content, is now widely used around the world in large factories. As a result, bread can be produced very quickly and at low costs to the manufacturer and the consumer. However, there has been some criticism of the effect on nutritional value.

Banana bread is a type of bread made from mashed bananas. It is often a moist, sweet, cake-like quick bread; however, some banana bread recipes are traditional-style raised bread.

Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s. It appeared in Pillsbury's 1933 Balanced Recipes cookbook and later gained more acceptance with the release of the original Chiquita Banana's Recipe Book in 1950.

National Banana Bread day is February 23. Bananas appeared in the US in the 1870s and it took a while for them to appear as ingredient items for desserts.[citation needed] The modern banana bread recipe began being published in cookbooks around the 1930s and its popularity was greatly helped by the introduction of baking powder on the market. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas (as they were still a costly item to purchase), others believe the modern banana bread was developed in corporate kitchens to promote flour and baking soda products. It could also be a combination of both theories, insofar as being developed in a corporate kitchen to promote flour and baking soda products, as well as marketed as a method to make use of overripe bananas

Toast is a form of bread that has been browned by toasting, that is, exposure to radiant heat. The browning is the result of a Maillard reaction, altering the flavor of the bread and making it firmer so that it is easier to spread toppings on it. Toasting is a common method of making stale bread more palatable. Bread is often toasted using a toaster, but toaster ovens are also used. Pre-sliced bread is the most common.

Toast is commonly eaten with butter or margarine, and sweet toppings, such as jam or jelly. Regionally, savory spreads, such as peanut butter or a yeast extract, may also be popular. Buttered toast may also accompany savory dishes, especially soups or stews, and be topped with heartier ingredients like eggs or baked beans as a light meal. Toast is a common breakfast food. Bagels and English muffins are also toasted.

Toast may contain carcinogens (acrylamide) caused by the browning process.

A hamburger (burger for short) is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. The patty may be pan-fried, grilled, smoked or flame broiled. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chiles; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce", often a variation of Thousand Island dressing; and are frequently placed on sesame seed buns. A hamburger topped with cheese is called a cheeseburger.

The term "burger" can also be applied to the meat patty on its own, especially in the United Kingdom, where the term "patty" is rarely used, or the term can even refer simply to ground beef. Since the term hamburger usually implies beef, for clarity "burger" may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, or veggie burger.

Hamburgers are sold at fast-food restaurants, diners, and specialty and high-end restaurants. There are many international and regional variations of hamburgers.

As versions of the meal have been served for over a century, its origin remains ambiguous. The popular book The Art of Cookery Made Plain and Easy by Hannah Glasse included a recipe in 1758 as "Hamburgh sausage", which suggested serving it "roasted with toasted bread under it". A similar snack was also popular in Hamburg by the name "Rundstück warm" ("bread roll warm") in 1869 or earlier, and supposedly eaten by many emigrants on their way to America, but may have contained roasted beefsteak rather than Frikadeller. Hamburg steak is reported to have been served between two pieces of bread on the Hamburg America Line, which began operations in 1847. Each of these may mark the invention of the Hamburger, and explain the name.

There is a reference to a "Hamburg steak" as early as 1884 in the Boston Journal.[OED, under "steak"] On July 5, 1896, the Chicago Daily Tribune made a highly specific claim regarding a "hamburger sandwich" in an article about a "Sandwich Car": "A distinguished favorite, only five cents, is Hamburger steak sandwich, the meat for which is kept ready in small patties and 'cooked while you wait on the gasoline range."

Meet Your Teacher

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Cookin's Love

Online Cooking Baking School

Teacher

We’re an online cooking school creating courses and sharing secrets of cooking and baking that we had after +30 years working in a personal bakery and cooking Moroccan and international dishes.

We’re sharing some tips and tricks on Instagram and Twitter (@cookinslove). Follow us and you can tag us in your cooking posts! We’d be glad to give you our feedback.

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Transcripts

1. Introduction: Hello, and welcome to a new Goggins love course. This course will be about pizzeria and bacon, and especially sandwich and breakfast bread, bacon. In fact, this bread course with the real unique because of the bread kinds that we chose for you. Regardless if it's Moroccan or international. There are things in coming which are in these tapes to make them and that they aren't fixture when you try it at home. You can start with any video recipe that we're suggesting. And you can also cook with us at the same time. 2. Banana Bread: Hello, Let's start with the first breakfast bread. It's been, and I'm Brad, that gives great energy in the morning, especially for children. For the ingredients, we will need two eggs. For bananas, medium-size, 350 g. Flower, 16 g chemical, yeast, teaspoon, baking soda. 50 g melted butter, hundred grams sugar, and 60 g walnuts in a bowl of sugar. To dissolve sugar. I'm not lose bigger Kennedy. And then add salt to stabilize the taste of sugar. Mixed barrel, still getting like this homogeneous mixture. After that, we'll take our bananas and puree them a little bit. It's preferable to leave bigger pieces to feel its flavor when you eat granola bread. I've been an STR, a mixture and mix it well. Mixed passed away before your banana has oxidized. And then other flower little by little to not turn into lumps in your mixture. Just that way and leave a little amount of flour to use the next tape. Okay, Now, after this amount of flour, chemical, yeast, and baking soda and makes them, the reason why we have to do this is to distribute the yeast baking soda level. Then out it's the first mixture. Of course, as you see, the dough texture must be a little Herman in this recipe, not unlike our Aguilar cake's dough. Now we'll count Walmart's into medium-sized pieces. We use dwarf mass to keep an excellent crunch in texture. But it's optional. If you have any problem with walnuts in some way, you're free to skip it. Then idleness and mix it with a dough. And finally, odd mix of butter, little by little endian. Because that would help the bread to be more coherent. And it does bread mold covered with baking paper or your dough. If you're toast bread mold, business thick breadth to it, while it's cooking, there may need to use beg to differ and put it in the oven. 100s if you see a degree from therapy to 35 min depends on your oven. Officer, as he's cooked and cool down, typically, will put it in the fridge. Just start using it the next day. You can keep this banana bread in the fridge for up to ten days. Suggests you serve it with bananas, chocolate sauce with hot drink. Or you can eat it with anything you like. 3. Almonds Bread: In this video, we'll see almonds bread. It's similar to toast bread, but it's made in a Moroccan way. To make it will need 40 ml or oil, 35 g of sugar, 340 g of flour. An ache. Tablespoon, CC me, she's born ground pin all seeds. Tablespoon, teaspoon, chemical least. He's born bred for teaspoons. Firstly grams pieces of volunteers. Wants her for a tablespoon of olive oil. First of all, soup your almonds in warm water and let it for 20 min till getting something in a bubble will make eggs with sugar. Diets lead to low sugar. And that was in an activity, I always say it before. And then once you're always with mixing them, I'll add instantly East and mixed cell, it dissolves and starts working. As you see, those small boats are starting to show up. After that, add salt, sesame, ground finch succeeds and oil and makes it slower by the element to Menser into lumps in your mixture. We usually prefer to need we enhanced when did though is more flexible. And leave a little Amanda flower to use in the next step. Okay, Now, after this amount of flour, chemical East and bred in prover and mixed them. The reason why we have to do this step is to distribute the east and breathing prover all every year ago. Then add it to the first mixture. Of course, as you see, the dough texture must be soft and a little hardened. Now need well this way to get the air into your toe. Lastly, Greece, your dough with only boil. Because that was helped the breadth to be softer and give it more flavor. And leave your doubts or wrist and dries a little bit about 20 min. Now let's come back to our almonds and string them from water. After your dough rises a little leucine serine side to let it rise again and to be more light. Then roll it like that. But almonds and leave some for decoration. Like a cylinder and put it in it though spread gold. And finally, we'll decorate it with elements. A brush or fig wash to stabilize almonds become Golden. Living It's her eyes. And that's her that Doug your dough with food sticks. And then in the Alban, 180 degree, 30 to 35 min. Depends on your oven. Officer, and he's cooked and cool down to Italy. We put it in the fridge to start using it. The next day. You can keep these elements bread in the fridge for up to five days. We can roast it as we can let our soft. We suggest you survey with butter and drum, with juice. 4. Batbout Bread: Now, let's see the last breakfast bread. It's Moroccan, but both bred for the ingredients were only 200 g all-purpose flour. 100 g fino or fine. See Molina, tablespoons, sugar, tablespoon milk powder to teaspoon instantly. Teaspoons. Tablespoons, oil. It's anti-matter or martyr, depends on the mixture. In a bowl. Put flour, sift the flour, as well as finds the marina, sugar, instance, yeast, powder, salt, and oil. Mixed all the components better. We'll all get through dry ingredients to let the dose officer. And then add water. Need only with your fingers. This way as you see, until it becomes a little bit coherent. Now, just need harder and let your dough more flexible in your hands. To answer in a year inside, as long as we work a remote setting that's taken in our hands anymore. Now with help our brand to be empty inside India and shape you're like a big ball. Do and let it rest and rise for about 20 min. Take out the ear inside the dough, then shape it alone to start cutting it into small pieces. If you couldn't cut them equally. Jesse Owens, a weighing scale. As usual, it's about 100, 120 g for each piece. Shape every piece like a small ball. Let them rest. Minutes. Some fine say Molina, that's URL our pieces and shape them like circles. The thickness must be thin, like 5 mm for each piece. Traditionally, we put some fino into cloth. And then our path both pieces covered him and let them rise there about 20 min. Now, if our bath, because really we can press a live under though. If you'll notice that the dough is upped its initial shape, then in experimented with double, they are ready to become reason hot frame pain with oil and other medium heat with our bread on it. Where did those starts to swell? Flip it over to cook. On the other side. Greece decide with oil a bit. Keep flipping. So both sides are golden, which means it's still in the Moroccan traditional way with Sarah bit warm with butter and honey. But it's totally up for you as you desire. With chocolate or anything else. It is better if the honey is also warm. We accompany them with Moroccans. 5. Toast Bread: Hello. Now it's the sandwich time. Let's start with those spread. Let's see how we make it and click Install for the ingredients and only 400 g of flour. Two tablespoons, sugar, tablespoon, milk powder, tablespoons, instance, East teaspoon salt, teaspoon branding prover, 40 g milk and the butter. And lots or depends on the mixture in a bowl, put flour, sifter before, then, all dry ingredients, sugar, Marriage Panther. He is. So and Bradley Cooper mixed all these ingredients very well. This tip is one of the ways to not let salt and yeast makes directly. As you know, if so the east loses its activity. And butter eggs. I start meeting. As for watcher, just add little by little. And Adele must be a little soft and light. And just need like this. It's entered a year insight. Need it very well. Our dough is more homogeneous on the bowel and cover it tourists for almost 20 min at room temperature. As her not take out the air is essential to use a good quality of flour. To me, this stapes much easier. Then roll it like that as a rectangle, like a cylinder and put it in a dose bread mold cupboard with bookkeeper. Finally, russia DO with some water mixed with oil. This was half the dose to be more golden. And the crests remains intact. Levy, it's her eyes. And then in the oven, 180-degree Thursday the Thursday, five-minutes. Depends on European arthritis cooked and cool down totally for it in the fridge it to start using it the next day. You can keep this dose spreads in the fridge for up to ten days. We can roast it as we can let it. So we just made the regular sandwich with some chicken lettuce, tomato sauce. You can also eat it with drum or cheese for breakfast. 6. Burger Bread: In this video, we'll see the second sandwich, spread, its burger bread that is floppy, light, and easy to make. 40 ingredients we all need 300s With the grants, flower, tablespoon, milk powder, teaspoon, breathing prover, assault. Many grams, sesame, tablespoon of oil in the ground, smooth as butter. Tables on instant. What's her? Diol can't white of an egg. And its many grams of sugar. In a bowl will put flour, sugar, milk powder, instant, yeast, bread, the Hoover. And dial, then mix them. Egg yolk and water little by little. Then need to use this movement to have a soft and light burger. Because you answered the air inside. And little by little to teratogens takes it the hints. Obviously, this has the desired texture, flexible and it doesn't stick. What do you do in a larger place? Then formats the butter men by unwell and answer it this way. Please note the interdict butter in the end. Maybe the burger Seltzer on how that somewhat crispy PO after that shape you like a bowl. And I put her in the bowel to rise and erase a little bit for almost 20 min depends on whether it's temperature. Then shape it like that just to make the current equal. Gotta do equally and shape the pieces into small Paltz. Non e t is more flower because it doesn't stick. Now, take on ovens re covered with fluid, paper and your bones into the water. And then say to me, That's the first way to take great day. Make sure it's unlike some space between burgers. The second way that is more simple, it's in the open tray first. Then burst them, just land with water and sprinkled some sesame up on them. You can choose one of the ways depends if you're like me or just level spine. Lift their eyes a little bit. I'm Ben brushed him with egg whites, just fix his Emmy into Burger, make a golden. Now put it in the oven for 15 to 20 min, depends on the robin, 180 degree. After it is cooked and cool down totally. Does the final form. You can only keep it for three days maximum on the fridge. That's how our burgers sound. There's looks like soft and crispy and delicious. 7. Fati Bread: This video will present you a sandwich bread created by Chef Fatima. So we called it as he burnt ingredients, we all need 200 g all-purpose flour, 100 g, whole wheat flour, 200 g fine. We burn tablespoon. Teaspoon, salt. Wants her. Tablespoon, all the volumes in a bottle, all-purpose flour, whole wheat flour. And so then mix them. We'll ask her dad, I'd water level by level. So Ricardo in control. Now that this art mixture, what do we have this texture? We add the quantity of only one and continue on eating until it becomes more flexible. With how Fitts's stops ticking on hands a bit. As we mentioned before, mixer to use this needed admitted, that is more furrow and help the ears enter inside your toe. This time we need to look like take another bowel and greasy with the risks quantity of olive oil. Then with your dough and disposal and leave it to rise and dressed supports many minutes. Take the air out from the DOE, then put spine wheat brand in a large place to cover to deal with it. Officers, it's all covered. Calm them into small pieces, 100 g for each. You can cut speaker pieces if you're like, shave them like bowls and draw them this way. And all them up until they become a novel. The thickness must be thin, like 2 mm for each piece. Put them in the cloth uncovered in tourist. While heat into frame. They shouldn't be fermion. On medium, heat up your brand on the frame. When did those starts to swell? Flip it over to cook on the other side. Keep flipping until both sides are golden, which means it's Salt Lake. That's the final result. It's earned empty inside. Which is great to fail it for our sandwich. Makes her to not feel that way the various components, because it's very often we use chicken and onions and a thick sauce. That's our file Sandwich. We hope you like it. 8. Final Thoughts: Before we finish this course, here are some few tips to succeed in cooking our breakfast and sandwich bread. First, ask her to Albany. Everyone knows he's often better. So be sure to check your off and while cooking so that the bread doesn't burn or AMI. And second, then that add anything to it because it is already the tested more than once. And then we got this result. 9. Conclusion: That's it. Hope you enjoyed learning with us. Make sure to leave a review. And if you have any questions, don't hesitate to ask us. Well, I'll see you in the next course.