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3 Bread Recipes COMPARED #ad

3 Bread Recipes COMPARED #ad

Hey, welcome to Sorted. We’re a group of
mates from London, looking for exceptional things
in food that will actually make a difference to your life– or just might you laugh. Two of us are chefs. Don’t worry, the rest
of us are normal. And everything we do starts
with a suggestion from you. Hello, everyone. I am Barry, and this is Mike. And today we are comparing
three bread recipes. In front of us we have
three different breads. Each one takes a different
amount of time to make. Each one takes a different
amount of effort to make. And each one has its
own special qualities. We are going to eat all
three and compare them. But first we’re
going to show you how to make this flat bread. I know what you’re thinking. What? Great choice of shirt. Thank you very much. Not so bad yourself. Thank you. Yes, we are making flatbreads. They are the easiest
breads known to mankind. We’re going to use– –self raising flour, –baking powder, –and natural yogurt. And to flavor our flatbreads,
we are going to use –some blanched almonds, –some pistachios, –some desiccated coconut, –some fancy, fancy spices –and some ghee. And to bring it
all together we’re going to use a mini chopper. Step 1 is terribly simple. Take these three ingredients,
stick them in a bowl, and put them together. Generous pinch. Generous pinch. Don’t forget a generous pinch
of salt, because we did. Yeah. Once it starts coming together,
you want to flour your surface. Pow, pow, pow. Get it on there and
bring it together. You don’t even knead it. It’s a no knead dough. Just bring it together
so it becomes one. And that is your dough done. We’re just going to
chuck it into a bowl whilst we make our filling. I’m just trying to work
out how to use this again. There you go, it’s on. It’s a hob. So for our spice
blend, we decided to fancy it up a little bit. You know, we gave ourselves
permission to go fancy. We went for fenugreek, cloves,
coriander seeds, mustard seeds, and nigella seeds– otherwise
known as black onion seeds. Did you get them all? Yeah, I did. That is impressive. I know. With our nuts well
and truly toasted, it’s time to chop them up. Now obviously, Barry, you could
do this by hand if you wanted. But it would take a lot
longer, and you probably won’t be able to
chop it up as small. It smells so good. Mmm. Take your big ball of dough,
cut it into roughly sixths. Then take each sixth,
turn it into a disk about the same
size as your hand. Once it’s that size,
then you’re going to take a spoonful of your
spice mix, put it in the middle, and create a– –ball bag. Moneybag. At this point, yeah,
they don’t look great. It doesn’t matter, because
we’re going to roll them out, and this is going to be
merged into the bread. And as if all of this
wasn’t easy enough, we don’t even need an
oven, Barry Taylor. Oh my goodness, could
it get any easier? Well we are heating
up a griddle pan which we will throw our
flatbreads in for a couple minutes on each side, to
char and cook them up. Ahh. Ohh. Looks and smells
great, but I think you should come over
this way, Jamie. Together we will show him how
to make gluten free bread. To make our gluten-free loaf, we
might be taking out the gluten, but we’re to make it rich
in lots of other ways. Yeah. So this is what you’re going to
need; plain gluten free flour, –sugar, –salt, –xantham gum, –dried yeast. And then for the wet stuff
you’re going to need milk, –butter, –egg whites, –and cider vinegar. And to make life easier
we’re using a stand mixer that with a K
beater attachment. We’re not giving away any prizes
for guessing what comes next. We’re going to put
all of this into there and beat it together. Dry stuff first, and
then the wet stuff. And as always, keep the
yeast separate from the salt initially, because they
don’t really like each other. Now while it’s going around
we slop in all the wet stuff. I know what you’re thinking. Butter, milk, cider
vinegar, in a bread loaf? Are you mad? As we said, it’s more
of an enriched dough. So it’s almost small brioche-y. We’re adding stuff in. What you’ve got to
remember, is if you’re making gluten free bread, you
can’t just take a bread recipe and take out the regular
flour and put in gluten free. You need to think
about what it’s doing. That’s why the egg whites
are in there as well. So gluten is the
protein in flour. If you take it out, you need
to put something else in. So it’s the egg white
proteins that are going in. The butter and the milk help
to enrich it and give it a kind of an unctuous kind
of feeling that you might not get otherwise. But what we’re going to do
is kind of scrape it out and kind of plop it into
our loaf tin, which is going to be greased with butter. So at this point we
can leave our batter to prove again to make
sure it doesn’t stick. Because although it’s not
going to quite double in size, it is going to
balloon out of this. We want to cover
it with clingfilm. And if you’re just oil
one side the clingfilm, then it stops it sticking. I mean, I would have drizzled
it a little bit on there and just dropped it in. No, Ben, get involved. Get your hands involved. It’s absolutely perfect. And then just loosely
drape it over– leave in a warm
place, so the kitchen is absolutely fine– for
about 30 to 40 minutes until it really has
ballooned right up. Then bake at 190 degrees for
about 15 minutes until golden. Look at that. Results. That looks very nice,
but look at this. I didn’t ask you
to come over here. But together we will make– This is the
traditional white loaf. James and I are going to
tackle the classic white loaf. Super simple, but it
does need a double prove. I actually think this is the
easiest recipe of the three because it just needs
four ingredients, strong white flour, –yeast, –salt, –and water. And to get real elasticity
into it and to save our arms, we’re going to use a stand
mixer with a dough hook. The yeast is something that
doesn’t particularly like salt, so we’re going to leave
them separate in the bowl. And then the yeast
is going to react with the natural
sugars in the flour, the water, the
warmth in the room, and what we’ll
give it some time. And what you end up with
is a balloon yeasted dough. I’m so lazy. I always use the stand mixer. It’s just super easy. If you’re making
bread on the weekend, four ingredients, all in,
leave it for 10, 15 minutes. And that’s it. Give it just a little dusting of
flour so you can work with it, and look how soft
and pillow-y that is. Cover it with a clean tea
towel and just leave it in a warm place
to double in size. The next step is
our second prove. So this, it’s super smooth. You can now touch it without
it sticking to your hands. But you can scoop it out. You don’t need to worry
about keeping air in it. That’s what the second prove is for. And basically what I do is
just tighten it up into a ball. And then what we’ve
done is create this nice, smooth, tight top. That goes face down. And what you see here is
that there is no seam at all. So the second prove is
about the same length of time, half an hour, 45
minutes in a warm room. But instead of a
tea towel this time, because it is going
to balloon up, an oiled piece of clingfilm
so that it doesn’t stick. With bread, when
you’re proving it, it always depends on the
temperature of where you are. So if it’s a bit warmer, it’ll
take a little bit less time. If it’s a bit cooler it might
take up to an hour or so, or more. It’s just when it
doubles in size. And about a half an hour
before you’re ready to bake, preheat your oven because you
don’t want be waiting around. Nice and high for this
one, 220 degrees Celsius. This is our second prove done. Best bit of making bread? Actually, arguably, that’s the eating it. But– Peeling away. Which is why you’ve
oiled the cling film. And then, we’re going to
basically dust a baking sheet quite generously with flour. And then go on
James, do your deed. One swift flip, and you
should get the nice ring marks. Then moving in quickly
with a sharp knife, or if you have one, a scalpel. And as soon as you’ve scored
it, get it into your hot oven. And when it’s been in there
for about 10 or 15 minutes, turn the oven down to 190
to cook all the way through. Grab a flat bread. Let’s get stuck in. Pow, pow. The one I got is still warm. Straight off, it
might be quicker. But the char you get from the
cast iron griddle rather than the oven from these two, gives
it a whole other dimension. And the flavor that you get
from that char is great. It’s not burnt, it’s
charred, and that’s a massive difference. Flatbreads have the
perception of being quite bland and boring,
but when you pack them full of that much spice,
they’ve got a kick. Now, do you want to try this
one, very different. Gluten and bread, I think, are
synonymous with each other. Take out 50 percent,
what do you get? This. It looks more like a cake. It is that kind of density. So it’s just really strange. If you didn’t tell me that
that didn’t have gluten in– It’s really buttery. Yeah, we made it buttery. I’d usually say gluten free
bread isn’t very indulgent, then that so is. Coats very part of the mouth. Quite cakey in
it’s, like, texture. It’s a little bit sweet,
it’s a little bit fatty, and it’s kind of got that
moisture that it really, really needs. Come on James, share
out your bread. He probably has the most
impressive looking crust. Oh. Proper bread. So of the three, that one
to me, looks most inviting. It looks the most traditional,
but sort of rustic, comforting, homebake. It’s got that crunchy crust, but
it’s super soft in the middle. That has everything you
want from a bread loaf. So let’s try to
bring all of these together, because they all
serve very different purposes. But you know that one, I’d
be happy to eat that just with butter and sit
there with a whole loaf and make my way through. Bearing in mind you have
to make one of those, which one is your favorite? I get what you’re doing
there, bearing in mind you have to make them. I would say, I’m cooking
up dinner, I want something to go with it, I’m making that. I’ve got a Saturday to myself. Never. But, I’m making that. That is the bread. That’s the loaf for me. A little bit more
time, definitely. But not a huge
amount more effort. Ace. I would do that every time. That is by far my
favorite bread. And that’s what we’ve got. We’ve got no knead,
no prove, no oven. This is our gluten free loaf, if
that’s what you’re looking for. And over here, the
classic, the simple, the rustic, the
delicious, white loaf. We’re full of opinions
about these three breads. But I also realize
that there are probably more than three
breads in the world, and we might have missed
your favorite one. So comment down below and let
us know, what bread should we be putting on our plate. Don’t forget, if you liked our
video, then like this video. Yes, and keep on suggesting
what other three things we should make. Otherwise, make
sure to subscribe, make sure you’re notified, and
we’ll see you every Wednesday and Sunday, forevermore. Forevermore. Just to clarify, don’t
suggest three things, suggest one thing that
we can make three times. Does that make sense? Good. I like to be clear. As we mentioned, Sorted is
run by a group of friends. So if you like what
we’re doing, there are loads of ways that
you can support us and get more involved. Everything you need to
know is linked below. Thanks, and see
you in a few days. Fenugreek… Nigella seeds. Cloves. Ahh. What’s that? It says coriander seeds. Coriander seeds, I knew that.

100 thoughts on “3 Bread Recipes COMPARED #ad


  2. My mom makes a lot of beer bread and I've always been curious if flavored beers really impart their flavorings; i.e. a grapefruit beer bread.

  3. I love fresh bread so much and used to bake it a lot when I had more free time. Now, my sweetie, who works from home, makes it from time to time. He makes a buttermilk bread he found in one of my cookbooks that is so wonderful. It doesn't even need butter or anything else. He also makes pizza dough from scratch. I think I'll keep him 😉

  4. When I make my bread using the “pro method” I always find it’s a little dense. Is that because I’m not kneeding it enough? Or proving it?

  5. I love a true Rye bread, however many restaurants and cafe’s use marbled rye instead which isn’t quite as impactful.

  6. As a man I must say I love you all! I am completely Heterosexual and I know that you are as well but your channel is fantastic and I would gladly hug each of you and kiss you upon your cheeks! I love Sorted!!!!!!!!!!!!!!!!!!!

  7. I would love to see you use a gorgeous mortar and pestle to work those delicious seasonings together, come on gents, a bit of the elbow grease if you please!!!!

  8. I don't like the way you baked the "pro method" bread (should have been baked on a baking stone in a steam environment or in a Dutch oven), but well done!

    20+ year bread baker here…

  9. Please show us how to make more types of classic bread. Like dark bread, walnut bread, Finnish rye bread, Danish rye bread, sourdough bread.

  10. jamie hit it on the spot….each as a good time to use it….running short, wanting something to go with dinner in a hurry? flatbreads……have an afternoon to prepare? the traditional bake… if you need a gluten free, there's a solution…

    The fun thing about the traditional one…you can tweek it pretty easily….instead of doing the second proof in a bowl, divide up and braid it…..tweek the recipe and sub in wheat flour for some of the white flour…..etc, etc.. you can do a lot with it..

  11. Proper 48h sourdough made with a 1+ year old starter and baked in a dutch oven.
    Sourdough is the best possible loaf of bread.

  12. Maybe Gluten Free desserts like,
    Puff Pastry, Cookies and Pie Crust?

    I have never successfully created a GF Puff Pastry they always come out bad.

  13. Thank you for the gluten-free bread recipe! I have had to go gluten-free and have really struggled with not having bread or finding a recipe easy enough to make with ingredients that are not difficult to find!.

  14. People in 2019 : gluten free bread is nice but there's still egg in there and milk which are animal products and why are you guys still eating those it harms the enviroment and promotes animal cruelty eww


  15. Could you use vegan ingredients in place of the butter, milk and egg whites? I’ve been having difficulties finding a gluten free vegan bread recipe 😪

  16. now for gluten free AND dairy free.. could you replace butter with margarine or would that not hold the bread together as well as the butter??? (and simply replace milk with a non dairy one like almond milk??)

  17. Bob's Red Mill has a 1 to 1 gluten free flour that you can use just like regular flour without extra additives so Ben's comment about how you can't take out regular flour and add gluten free is technically incorrect. I have used it from pasta to pie crusts (even though Bob's has a gluten free pie crust mix that is also awesome) and no one has ever been able to tell the difference.

  18. I know nobody is here now, but it is important: what if I want to make the flatbread but I can't get self raising flour in my country? They just don't have it…

  19. Love these! Defo gonna try that flat bread – it would be delish with a curry. U guys have to do a mac n cheese version! Can count of u guys for some awesome (and informative) content! 😎👌

  20. Funny how that mixer tried to tear itself apart. Good thing they got it for free, they will need a new one soon if they make much more dough.

  21. Gluten free.. Fast forward to the next.
    And i have noticed this before. Why do you always bake with dry yeast? I am an old baker, we would never ever use dry yeast in bread back in my days.
    Is it an English thing, or something all bakers do today?

  22. Those need some nice  flavored olive oil for dipping. Once place a few towns over had a beautiful flavored olive oil for dipping bread and I never heard of doing that. I only knew to use butter. It was amazing. The closest to that I ever had was Bertucci's and it still wasn't as good, but almost there. Super flavorful with garlic, some Italian spices, some hot pepper seeds. So good on fresh hot bread. Very nice for right before a nice Italian meal.

  23. Question: you guys do not use yeast in cake form? I always see dry stuff in british/american videos. Never saw it in my life to be fair 😀

  24. I saved the gluten free bread recipe to try for myself. I have missed good bread! And I'm so tired of paying $7 a loaf… Thank you for including gluten free recipes!

  25. Sorry to bother anyone, massive fan of sorted,, mum loves kebabs so making slow cooked lamb should from your other video, but I want to make flatbread as well, can you do the flatbread recipe with gluten free flour as well? Thanks

  26. the highlight of these compare-3 videos that i look forward is the look of betrayal they have whenever the other person leaves for the next recipe pair c'': such treachery

  27. I make mine very similar to James’ but I bake mine in a pre-heated (read screaming hot) Dutch oven with the top on for the first 10 minutes or so…. I end up with a more crusty bread (which I prefer).

  28. These bread recipes are not good. At all. A Cook simply can't bake, without proper learning. Because baking and cooking are two completely different fields, that aren't interchangeable. As a baker, it makes me sad when cooks share bread recipes that suck.

    A bread needs either a Pre- Ferment, a long Fermentation or at best both. Why? Because a bread with that much yeast (therefore so short proofing period) tastes blant, it has no aroma whatsoever. Flour simply doesn't taste amazing on it's own. If it hasn't got fermentation, no flavours build up. And Bread CAN have an amazing flavour, if done right. But only if done right.

    Also: It is for many people very very hard to digest. This is also why a shitton of people have the illusion they can't eat gluten – but in reality they really only aren't able to digest short proofed bread. The people in the Gluten Free Community that REALLY can't eat gluten due to medical concern are a minority.
    In Addition: If you really need a gluten free diet, this gluten free bread won't do the job. It will be equally tasteless, and possibly dry AF. They ONLY way to make Gluten Free Bread is the same as with Gluten: Pre Ferment, Long Fermentation. This also helps to bind more water in it. And Gluten Free loaves require quite a bit water to not be dry and last longer than a day without transforming into ineadable brick.

  29. What if you did a 'make me like it' series, where there's an ingredient somebody doesn't like and it's prepared three ways so you can see if they end up liking it?

  30. This episode has been enjoyable for 4 whole months, yet not a single comment about that pre-metamorphosis flatbread being a "nut sack"!?

  31. gee whiz, Ben is gorgeous ♥ _ ♥

    great breads, too! gah, i'll definitely have to try some of these (since i got some loaf pans at a yard sale). thanks for making AMAZING videos! three way pancakes?

  32. Been trying to find a good gf bread to make myself. will definitely give this a go. Please more gf versions. I love it or video but most I can't have as all have gluten.

  33. Awesome i can now make gluten free bread but he is allergic to milk so I guess i have to margarine

  34. I love really sour sourdough bread, but usually commercially made sourdough is not left to proof enough for it to actually taste sour 😢

  35. I do like all of your videos but in this one I really mist the mother of all breads, real old fashioned super airy sourdough bread

  36. Honestly on a cleaning day I love making a loaf. Get into the kitchen and just toss the dough together and cover it and put it to the side. Clean your house, go on a few errands, come back knead it put it in a pan, make a meal or fold your laundry, and bake it.
    You've cleaned your house got errands done AND you have a hot loaf or two of bread for dinner and the next few days!

  37. Love that you went into the subject of bread 🥖 still prefer sourdough though get why that’s tough to make in time

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