A lot of you have been asking what I use to keep my bread after it comes out of the oven, so here it is. It’s the ModKitchn bread bag. Mine does double duty. I freeze loaves in it, and I store bread right on the counter in it too. The crust stays the way I want it instead of going soft and sweaty like it does in a plastic grocery bag, and there’s no wrestling with cling wrap or a drawer full of twist ties. It’s reusable, it’s built for bread, and it holds up wash after wash. Pair it with the flash-freeze trick I shared earlier, freeze the loaf naked until it’s solid, then bag it, and you’ve got bakery-fresh bread weeks down the road. ModKitchn is running a Father’s Day sale right now, and my link gets you 10% off on top: 👉 https://bit.ly/4oCANvx If you’ve been tossing good bread into cheap plastic, this is the upgrade. ~ Henry ⭐🔥

Brioche scares people. It looks fancy, it's French, and everybody assumes it's the hardest bread on the board. It's not. In the ways that usually trip you up, it's easier than sourdough. There's just one thing nobody warns you about, and it isn't the fermentation. The new video overview lays it out: why brioche's easier than sourdough and harder than you think, why the butter goes in last, and the two ways this bread can fall apart before it ever hits the oven. Watch it, then come bake it with us Saturday. The recipe's already in the Pantry. https://skoo.ly/brioche Hamburger buns: https://skoo.ly/buns-brioche

Last week was croissant bread, where we kept the butter cold and separate so it could make layers. This week we flip it completely. We’re melting the butter all the way in for the softest, richest crumb you’ve ever pulled out of a loaf pan. The bread is brioche. Buttery, golden, tender enough to pull apart with your fingers. But we’re not making it the ordinary way. Here’s the twist. We’re starting with a tangzhong, that little cooked flour and milk paste that lets bread stay soft for days. And instead of beating the butter in later, we’re melting it right into the tangzhong while it’s still warm and cooling. Why does that matter? The tangzhong pre-cooks the starch so the dough can hold more moisture. Folding the butter in at that stage carries the richness deep into the crumb from the very first step. You end up with a softer, more evenly buttery loaf that stays fresh longer. Same ingredient as last week. Completely different job. Cold butter builds layers. Melted butter builds softness. That’s the whole lesson. I’m baking mine today and I’ll bring you the results. Recipe details are coming this week, and we bake together Saturday. So tell me: who’s ready to go from flaky to pillowy soft this week? Perfection is not required. Progress is. Henry ⭐🔥

The Lord hears our cry and NEVER fails to answer! Today I made two batches of yeasted cinnamon rolls and I used the stand mixer that I had in reserve. I have 3 stand mixers, one is a 5 quart Rubbermaid, a 9 quart CookLee and a 9.5 quart CookLee. Well today I pulled out the shiny red 9.5 quart thinking that well it’s barely been used, it has a big bowl and the other CookLee has lasted me for 5 years without issue until lately. Neither of these 3 mixers can mix a double batch of cinnamon rolls. The shiny red one got sooo hot trying to mix the dough that it shut itself off and it wouldn’t come back on until it felt like it was cool enough and ready. Well, by then I was rolling out dough because the show must go on! So I pondered for weeks what mixer to get… I love the Ooni but it’s too heavy just like its price point! That was an instant no. So I was left with the Ank, Bosh, and Joydeem. The Joydeem price is great but sometimes I need to make several batches at one time and I don’t need an issue down tge foreseeable road. The Ankursam mixer is nice but at $800 it too was out of my budget. So I chose the Bosh Universal Plus with a the bakers bundle to make it a real treat🤣🤣🤣. It arrived today!!! A little too late for making cinnamon rolls but at least it’s here and I am HAPPY!!!!!

@Ann Snow has been showing up for this community every single day and she just crossed 11,911 all-time points. If you have spent any time in these threads, you have benefited from Ann's presence. She answers questions, she encourages beginners, she shares her failures as openly as her wins. That's what this community is built on. Ann, thank you for being exactly the kind of baker and neighbor this space needs. You don't bake for the points. The points just followed you. Hit the comments and show her some love. Henry⭐🔥