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Artisan No Sugar Bread in 8 minutes prep time

Byamazingfoodstv


We show you how to make a delicious artisan no sugar bread with only about 8 minutes active prep work time… the rest is waiting on the dough, and cook time.
The recipe and instructions are in the video but can also be found at – www.bigfamilyhomestead.com

This is the Bread flour we use—-

This is the Yeast we use——

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42 Comments

  11. I used to make kneaded breads in the 60's and loved doing it. However, now a senior and just the two of us, this looks like a fun re-entry. Questions: 1 What size bucket…do you expect the dough to double in size? 2 Can the recipe be cut in half since we are only two people? 3 How long can the dough be refrigerated? 4 Can whole wheat bread flour be used? Thanks!

  13. This is the first bread that I have been successful with. I made rolls, 8 x8 pan and a loaf pan. I used it up in a week. The flavor is so good, and I love the chewy top crust. This is the only recipe I will use. Thank you!

  24. I think you are my first person who give this recipe! But there is no end to how many peoples who give this recipe on utube 🤷🏼‍♀️isn’t easier to do it in a big bowl ? Mine didn’t popped up so high 😏and the sesame seed falls a off 😕by the way the other people leave the dough for 8-10 or more hours to rise !

  27. Fantastic! I will try here in London, with half the quantity first. Carry on being fab you two, you've both come across super sweet and endearing, nd really tickled me with your banter! ( it's a British thing we say…) I wish you all the best to your family…..

  32. This is my 1st review of your channel and it's very interesting especially since I am one of those extremely rare people who actually likes to eat bread Anyway I couldn't help but notice you have great positive comments and I was really touched by the 13 year old from Egypt talking about how bread was expensive there and even he had apparently great success baking you and your wife's bread. The only disappointment to me is you never sliced itvso we could see the texture. It's too late tonight but I will be giving your recipe and techniques a big old college try soon. I wonder, since you strongly stressed "No Sugar" if it would still work as well with a little sugar? My mother didn't use a lot of sugar unless she was making "sweet rolls," but she did teach me that a little sugar accelerated or helped the yeast get a healthy start. Actually, I haven't baked bread in at least a dozen or more years so I am excited about trying. Thanks again.

  38. I've tried making bread before and it's been a woeful disaster each time. Until now!! Thank you soooo much. God bless you abundantly for your sharing spirit! Sending love from the United Kingdom.

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