Practice English Speaking&Listening with: I’m Not a Fashion Designer Anymore, I Bake Bread | Brandon Maxwell

Difficulty: 0

welcome back to my youtube we're gonna do something totally different today

we're all at home right now when we're teaching each other and ourselves to do

new things that we've never done before one of the things that I've been trying

to do a lot is to teach myself to cook because my life is usually very

fast-paced I'm eating on the go I'm eating takeout I never really have

taught myself to cook some experiences have been incredible but some other

things have not gone so well for me so I'm gonna try today something that I've

been seeing everybody else doing which seems really complex and hard but I'm

gonna give it a shot because we're now two months in and I think my cooking

skills have improved

today I'm gonna make a Pullman loaf which I've had

before but never made myself I'm not a very good Baker being from the south

I'm mostly fry and cook everything so this is not going to be easy for me I'm

using a Pullman pan which I've just learned from my YouTube team aka my

fiancee that it is called Pullman because you can pull it and I'm a man so

I'm gonna start with the baking first this is gonna be like kind of an all-day

activity it says it's two hours and 45 minutes so let's get started all right

guys let's go over all the ingredients lukewarm water heaping tablespoon of

honey one-and-a-half teaspoons of salt soft butter instant yeast all-purpose

flour not that dry milk powder got it and a baking machine

that's not a baking machine that's a mixer a stand mixer

okay and a mixer a stand mixer first I'm going to test the temperature of the

lukewarm water needs to be around a hundred and it's at ninety nine point

three so we are good to go so we're gonna mix these in the order that

they're listed in the recipe so I'm gonna start with my lukewarm water

my one heaping tablespoon of honey which I'm gonna use a spatula because I've

never made the Pullman loaf before I don't really know why it's important to

do it all in order but we're gonna trust the experts

one and a half teaspoons of salt in the shot glass boom

two tablespoons of soft butter all right 2 and 1/4 teaspoon of instant yeast

before I add the flour I'm gonna get my little mini whisk and I'm just gonna

whisk it all together so it doesn't clump I never get a chance to use this

mini whisker and I think it's really cute

now I'm gonna add the flour I'm going to adjust my stand mixer

and slowly drop in the flour I'm going to turn that off for a bit and

I'm going to scrape the sides just to get it all in there and then I'm gonna

add my last ingredient which is the nonfat dry milk powder alright I'm going

to set it back on two and slowly mix

you're gonna check to make sure that this is soft under your hands I don't know what

to feel for because I've never made this loaf but it seems not hard breaking news

chef experts have said it's not soft enough so we're going back for round two

once it starts to make that noise when you've accidentally put your shoe in the

washing machine and everything is hitting really hard and the machine is

shaking you should be good so normally I would wash this spoon and like make sure

everything was perfect but life is not perfect

now I'm placing in a lightly greased mixing bowl the next step is that I'm

using this dough scraper I don't know what it is and I'm not gonna sit here

and lie to you and pretend like I know what all these tools are they have been

placed here for me by my fiancee who does most of the cooking but now I'm

gonna take this dough scraper I'm gonna remove from this bowl and put it in a

lightly greased Bowl the purpose of doing this wow this is a great tool actually

these little simple things I wish I had invented

so now I'm bringing in my GLAAD press and seal get at me GLAAD

and this is like a sticky wow it's sticky

now we cover you want to try to put this somewhere warm while it's rising in our

house we have a lazy susan little cabinet that stays mostly warm inside

because it's next to the baseboard heater so I stick it in there

hey Google set a timer for 90 minutes 1 hour and 30 minutes starting now

see you guys soon

okay our dough has been rising for 90 minutes now and this is the big step 2

and so now I need to butter the pan I've actually never really buttered a pan

before and excuse my dry hands because I've been washing them a hundred times a

day there's nothing like butter you guys

just use what's on my hand and I'm going to butter the top this is not beautiful in

any sort of way and my next step after this is I'm gonna put the dough into the

pan and I think from what I've been told that's the hardest thing to do need to

make this a little more beautiful but anyways I'm gonna wash my hands now be

right back is it 1 o'clock yet okay what's next

alright my next step is that now I'm gonna take the dough out it's

been in our lazy susan cabinet for about 90 minutes

and I messed up on the butter so it has actually been in there for like a

hundred minutes but now I'm gonna take it out I'm gonna transfer it into the

pan and I think I'm gonna have to phone a friend to do that we have been

thinking all day long who is our friend that bakes the most and my friend Ryan

Roche is an incredible designer is a great Baker so I'm gonna cold call her

and see if she answers and if she's mad at me for calling her on my YouTube but

I think she will be the best person to help me transfer it from the bowl to the

pan all right now we have the dough I'm gonna phone a friend see if she gets annoyed

Ryan hi can you see me yes okay yeah you're on my YouTube so hope that's okay okay

so let me explain to you sort of what I'm doing now so I'm on step three cause

on step two was place the dough in a lightly greased bowl cover it and let it

rise for sixty to ninety minutes until it becomes quite puffy and it has become

quite puffy okay so now it says gently deflate the dough which I don't know what that means

okay so and shape it into a nine inch log yes okay do you know how to do

that yes I do okay so I would put like a tiny bit of flour on your countertop

is your countertop clean yeah okay good so yeah just that's good that's fine don't worry

oh God just gonna remove it with the recipe how about that oh yeah perfect

okay so does this look like a more good amount I would put a tiny bit more and then like smooth it into like a

circle because you're gonna like pour your dough out tiny bit more perfect just give yourself a tiny bit more

tiny bit more okay yeah I feel like I'm at a like table in Las Vegas where I'm like

grab your bowl and then just like tip it out on to your countertop onto that flour

it seems to be going somewhat well yeah

imagine it's just like this delicate little creature you can push your hands into it and flatten it but be really gentle

okay I'm pressing it but not too aggressively yeah this is sort of like

how I would press my thighs to get into my jeans normally not aggressively but

doing what we can okay the whole thing with dough is you don't wanna handle it too much you just wanna be delicate

but I gotta get it to a 9 inch log now so what should I keep going

No I think what you can do now is like fold it like this

yeah I think so and then stick them together yeah and then you wanna like pinch it together at the top

okay got it the pinching has been mentioned a lot

and it didn't I didn't understand okay everybody was talking about the seam

yeah and I didn't know what that meant because in our business a seam is

something totally different okay so this kind of looks like a big

dream burrito essentially yeah exactly okay so do you see it yeah yeah okay so here's my I'm

gonna take my bowl away and I just drop it in just gentle be delicate yeah okay

my grandfather just keeps texting I'm so sorry um okay so I'm gonna turn my oven

on I'm gonna wash my hands first I'm gonna lay it on the top there for 60

minutes set my timer and then I'm gonna call you back when I bake I love you

thanks for answering my call bye she taught me also how to make homemade

Caesar dressing and I've been making that like once a week and it's been

really exciting so you know if you guys have friends that are learning to cook I

think we have FaceTime we have Zoom it's like great to call someone and to

learn so yeah I think lean on your friends

okay we finished the dough

rising it rose a little bit early like thirty five minutes is what it took

we set it actually on top of the stove and we forgot to turn the stove off and

by we I mean me and I was scrolling through my phone and so it rose a little

bit quicker but the food experts have told me that that's okay let's just hope

it doesn't stick and so now we're gonna remove the plastic

absolutely gorgeous it's a little bit higher normally it should be half an inch from

the top but again it rose too fast because I got busy if this is the way to

do this but because this looks like it's gonna be a little bit tight I'm gonna

push this down I think that's probably not the way to do it and probably any

bakers are like this guy is an idiot and I'm not disagreeing with you but honestly

it's looking legit so now I'm gonna slide my Pullman loaf top on beautiful

I'm just gonna say for a second this loaf of bread has been cooked many times in my home since quarantine

like least five times and I thought and I think my YouTube team thought that this was

gonna be comedic but turns out I'm making it better than anybody else just

want you to know look how perfect we are ready to go into the oven are you taking

note YouTube team

I'm gonna place it in the oven now

Oh my glasses fogged up I think my eyebrows burned

leave that there for 25 minutes and I'll be back

and now I'm going to take the temperature

it's a little over so we're good the flip over nailed it nailed it nailed it

how I know I nailed it is that it's got a good color it's got a good feeling and

most importantly you have to have square corners on all sides so Ryan's tip

really helped me I padded this in really well I think I might have had a

breakthrough for all of you chefs with the spatula so now we're gonna let this

cool now we have the perfect bread almost six hours later we are done my

glasses are off I might or might not be wearing sweatpants under here I don't

know it's almost four o'clock we've let the bread sit for an hour there are a

few pleasures greater for me than a simple sandwich it's something I've been

making almost every day for lunch during this time you answered okay hi okay so I

have the finished product to show you how did it turn out is it beautiful

okay I'm just gonna tell you that it turned out perfectly and it's all

because of you I'm not a fashion designer anymore I make bread okay

that's it our meal is prepared but we're not at the final step yet no meal in

this house is complete without the sippy cup

remember to like and subscribe and tell me in the comments what you would like

to see me do next week I don't think anything will turn out as perfectly as

this had but I will try and I'm wishing everyone a great week

see ya

The Description of I’m Not a Fashion Designer Anymore, I Bake Bread | Brandon Maxwell