Easiest Bread Recipe EVER – W GARLIC CONFIT

Bready Set Go!
A super simple bread and confit recipe thats so simple it’s almost weird.

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Oh, you’re not even a baker. Yes. Correct. Nope I don’t know what I had in mind
there. I’ll spin from the… Yeah… It’s a bit of a two for today,
champions I’m going to make two things
that go together Today champions
we’re going to make a loaf of bread What we aren’t doing
is making f**king sour dough. I’m staying out of that s**t. I’m still waiting for my helmet
to arrive before I attempt that s**t on the internet. It’s time to learn
how to make a f**king loaf of bread. We’re not going to make
a loaf of bread. That’s a pain in the f**king ass. It’s so f**king easy. You’re going to give yourselves
the s**ts. We’re
also going to make garlic confit, which is something that sounds very,
very fancy, mostly because the word confit is in it,
and you’re like, oh, confit coolly Wowee. We can do this. You with me? I’ve got to make confit first so ignore that clap I’ll just make it a bit easy for ya He’s a list of all the stuff you need Screenshot it or… Don’t Let’s do it. That’s it. You’re going to need a pan or a pot. You can use a…thing Anything oven safe is good. A bit of ‘ken oil’ and a bad attitude. Right. Turn your oven 130. No fan. If you’ve got a fan on less than that In the pan goes the garlic That one doesn’t go in
there F**kin’… Ken oil Enough so the garlic’s
sitting in the oil. There ya go mate Last but not least, Bit of rosemary or whatever,
thyme, squirt of toothpaste. F**kin’ do what you want. Into the oven we go See ya later skater BANG! Hour and 15 Until it looks done Alright let’s make the bread bit. Very nice. Champions the flour that you use. makes a bit of a difference.
You can use all purpose flour. You can use zero purpose flour. Can’t even use it Bread flour tends to be,
wait for it… Good. Tends to have a bit
of a higher protein content. All purpose is fine If you can find
00 flour or bread flour or whatever ya know, just, great But don’t stress Three cups of flour What am I doing? Weird show… Rip in to it Ryan Teaspoon of dried yeast. I’m using sea salt here. I’m going to use,
I don’t know like a teaspoon and a half Here comes a crossroads champion. I have some sugar here of the white
death variety. If you’re in a bit of a hurry, turbo, you can put a bit of sugar in it,
and that speeds up the proofing time. But if you’ve got time,
you can just leave it overnight. Mix all the f**king dry s**t
together. I’m using a fork, fork yeah This is lukewarm water. I don’t know how Luke got in here
but he’s warmed the water up Introduce Luke, You don’t want it too hot
because it’s, just cause don’t It’s no kneed, is the technique No knead meaning There’s no need, to knead Just tip it all in. Alright, that can go down there Just just make sure it’s
all combined. It’s not a passion project You don’t have to do
any overtime here It’s pretty straightforward. You can get your hands in there
and just, you know Make sure it’s all stuck together. Done. Cover it. Very nice. Leave it somewhere warm. Like around an oven. It’s not too hot though, just warm. Great, we got that? Yes we did. Plonk. Right. This thing is called a Dutch oven. It’s good if it’s nice and heavy,
gets hot and stays hot kind of thing. The good thing about these
is the lids get hot. If you don’t have one of these
f**king things, it’s fine. Throw the dough in the bin.
I’m kidding Any oven safe stuff with a thick base That will get nice and hot That has a lid that you can put on it That’s all very oven safe You can use that stuff too confit out of the oven,
you know when these are done the way you can tell is because
you can squash them down they squash. I don’t want to squash them
too much in there yet I’m just going to let this cool down. This needs to go in Turn this to $300,000. Turn this to $300,000. To 230 $230 It’s probably going to take a good 45 minutes, maybe even an hour
for the whole thing. Pot, oven, everything
to get to that temperature. It’ll be all great. It’s not much more to do. Next bit, alright a bit
of baking paper That’s weird the bowl shrunk Now that’s looking pretty good. Depends who you ask really. We don’t want to muck
around with this too much Chuck a little bit of flour
on here A little bit on ya mate here Out ya come onto here. Very very nice. Yeah a little extra flour on top. Just want to encourage it
into a shape that looks like it might become another larger shape
of a similar orientation. I’m sure there’s a few bakers out
there, tearing their hair out looking at me do that,
but whatever Just give it another little pep
of flour Pretty happy with that. And cover it in this or you can use a tea towel,
if you’re going to use a tea towel put a bit of flour on the tea towel,
that’ll stop it sticking and don’t use a f**king fe ral one. that’s been hanging off this f**king
thing down here for three weeks. Once that thing is f**king
heated up We’re almost done Right It’s time. Get it out of the oven. This is going to be f**king hot. So be f**king careful. Okay, give it a little nick
across the top, if you like. That was f**king terrible. Who cares? Quickly. Very carefully. In we go. Nice and quick. Lid on back into the oven mate Oh, yeah. About half an hour with the lid on. Take the lid off And just
cook it for another 15 minutes. Maybe even 20 minutes. Just keep an eye on it
when it looks bloody good to you. it probably bloody is. It’s f**king easy, I promise ya See ya when your bread
looks like bread. We did it. We f**king did a month.
I can’t believe we’ve done a month It’s like a video a week. It’s been a lot of work,
but it’s good. It’s nice to be hanging with youse If you want to continue to help
Jules and I just, you know, create
whatever the f**k this is. We’ve got a swear jar there Swear jar is where the swears are Swear jar is where the swears are I’ll put a thing in the thing. You’ve heard all this before anyway Woop it’s time
to pull it out of the I need that… Pull it out of the oven It’s f**kin’ quite warm. What do you call that then hey? I mean not bad… My little cut did f**k all Don’t let big bread tell you
you can’t have your own big bread because you f**king can. Let’s eat some, f**king mozzie. I might cut in to here
and it might be dust Who knows? I mean, it’s not going to win
the great f**king d**khead Bake Off, but
I’m not f**king trying to win that. I’m trying to make bread
with my mates You can bang it in the toaster
or just have it warm out of the cow Alright get one of ya mates out That’s ratbag s**t right there Bit of goats cheese, look at that Crack of salt, cracked pepper,
ya d**khead. Let’s go You have to have a go at this That’s it we’re swappin’ God man you’ve got to
have a go at that Go on Review So good, really really good Out of 7? Out of 7? Champions from Jules and I I f**king love ya Just remember… F**K JAR…bread Nailed it What’s goin on? Hike em up champs