I’ve been baking our everyday bread on and off for about 14 years. I started when my oldest was a preschooler, and he will be 19 this year! While I am not an expert on pretty much ANYTHING, I have learned a lot along the way. The most important thing I have learned, and I try to communicate with my followers, is – YOU CAN DO THIS! You don’t have to know everything to start! Just start! Wisdom and experience come with, well, experience… and failure. Another important idea is that failure is a better teacher than success can dream of being. So, yes, you’ll probably mess up a time or two (or twenty), but I have been baking bread for a decade and a half, and I STILL MESS UP FROM TIME TO TIME!
I finally got around to filming an updated bread tutorial. Nowadays, I use Pullman pans, but I would suggest (if you’re new), it is easier and more foolproof to use regular open-topped bread pans. I have a few of the ones I’ve used along the way in the description below!
10′ loaf pan (Use the 3 cup bread recipe for these pans or the 6 cups and then split into two loaves) https://amzn.to/3bSB8Xn
16″ loaf pan (One of these pans holds the 6 cup recipe perfectly) https://amzn.to/3qQD8n3
14″ Pullman pan (can be used without the Pullman top – use the 9 cup recipe and divide dough evenly between 2 loaf pans) https://amzn.to/3qI7hF6
Kitchenaid mixer (you DO NOT have to have one of these) https://amzn.to/38H1ERe
Lock&Lock 14″ bread storage bin (LOVE these) https://amzn.to/3bNQFHV
Slicing guide for bread https://amzn.to/3qOyJ42
Bread knife https://amzn.to/30MAOTE
Disclaimer: While I only recommend things I use, love, and have/would spend my own money on, I do utilize affiliate links and the occasional (product) sponsorship. I might earn a commission if you click on or purchase from links I provide for you. Ya know, I got to keep the lights on (and keep up with my super “Hollywood” lifestyle).