Participants: Nyse Collins (Host), Evita Tezeno, Yanira Gonzalez
Series Code: TOP
Program Code: TOP000054
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00:01 Have you ever wondered
00:02 exactly how to prepare healthy food 00:04 that actually taste good. 00:05 Well, stay tuned while Evita Tezeno 00:07 and your truly Nyse Collins show you just how to do it 00:10 and give you something better, A Taste of Paradise. 00:30 Welcome to A Taste of Paradise. My name is Evita Tezeno. 00:34 Now growing up in Port Arthur, Texas, 00:37 my grandmother and father always had a garden 00:42 and we had vegetables all the time 00:45 and transitioning from carnivore diet 00:49 to a vegetarian diet, it was not too hard for me 00:53 because I grew up with all types of vegetables, 00:56 but there was one particular vegetable 00:58 that I did not like and it was cauliflower. 01:01 I... For some reason I just did not like it. 01:05 But I have found a recipe 01:07 that takes cauliflower to another level 01:11 and makes it delicious. 01:14 So we're gonna do a raw cauliflower salad 01:18 and the ingredients are: 01:44 If you notice, I use a lot of cayenne pepper. 01:47 Yes, I'm a spicy girl, I love spice. 01:50 So this is what we're gonna start off with. 01:53 We're gonna start off with the lemon juice, 01:57 the olive oil, 02:01 mustard powder, 02:04 cashews for the added creaminess, 02:08 have a date and remember to open the date up 02:11 to see if there is a pit in it, 02:16 the Himalayan salt and I use Himalayan salt 02:18 because it has packed with minerals. 02:21 The table salt you buy has been bleached 02:25 and you want as much nutrients in your food as possible 02:29 so I use the Himalayan, the pink Himalayan salt. 02:36 Garlic. 02:39 And last but not least, cayenne pepper. 02:45 And you just whiz it. 03:11 So now we need the ingredients for the salad. 03:38 Because I didn't like cauliflower, 03:41 I had to come up with something 03:42 because cauliflower is so good for you. 03:45 It's loaded with so many nutrition, nutrients and, 03:49 you know, I always say to eat the rainbow so, 03:52 you need all different colors 03:54 and this one happens to be white 03:56 and need to have white food in your diet, 03:58 not white bread or white flour but white vegetables as well. 04:03 So what we're gonna do 04:04 is start off with the cauliflower. 04:12 And we're using red bell peppers. 04:14 I do not use green bell peppers because they are not ripe. 04:18 So I prefer red, yellow and orange. 04:23 And they're better, the flavors are better anyway, 04:27 so we have the red bell pepper. 04:32 Let's not leave any so let's put some more in here. 04:37 We have our onions. 04:40 And you can use red or you can use white, 04:44 I'm using yellow onions today, grated carrots. 04:55 And basal, I love the way basal makes food tasty. 05:00 And you see when you change your diet, 05:02 you don't have to compromise on taste, 05:06 because the food is wonderful, it's very, very flavorful. 05:10 God has given us a bounty of vegetables and fruit that have, 05:15 is loaded with taste and different textures 05:18 and don't limit yourself. 05:21 So now we have parsley. 05:26 I'm gonna give this a little toss. 05:28 And then we're gonna use the marinade. 05:32 And this is almost like a mayonnaise kind of. 05:37 It's thick and creamy because of the cashews. 05:44 And what is sad news about the salad 05:48 is that it's easy, it's quick and easy. 05:51 So you want to take that dressing or marinate 05:55 and toss it around. 05:58 You see how quick this was. 06:00 You can make this the night before 06:04 and it's best to let it sit overnight 06:06 so all the different flavors. 06:11 You know it just kind of sits and work through. 06:16 This is great to bring at potluck, 06:18 our fellowship meal, 06:20 or bring to a friend's house for, you know, 06:23 when you have a dinner party, it's just wonderful. 06:27 So now we're gonna plate it. 06:32 And look at the colors, the white, the red, 06:35 the little hints of green. 06:39 I can't wait to eat it. 06:48 Now, look at this cauliflower salad, 06:55 and there it is another recipe 06:58 that is quick and easy and simple. 07:01 This has been Evita Tezeno with the taste of paradise 07:05 and remember to live life fresh. 07:17 There is more religion in a loaf of bread 07:20 than many things. 07:22 Why? Because making bread is not easy. 07:25 I tell you this, preparing for it 07:28 and getting everything rolling is a task, 07:31 but that's why it is so important 07:33 for us to learn how to do this because it takes time, 07:37 it takes patience, precision, all of the above, 07:40 things that I need help with, so I can't do it about myself 07:43 so I invited our SanareLife baker manager. 07:47 All right. 07:49 She is the queen of making some of this good food. 07:51 We want to invite, Yani, how is it going? 07:53 I'm doing good. How are you? 07:55 Doing good, what happen, why are you hiding? 07:56 Are you afraid of the bread or something? 07:57 No, I'm not afraid. Okay, good news good news. 08:00 Well, Yani, thank you for coming. 08:02 Yani has been working with SanareLife now 08:04 and she is one of the expert cooks. 08:08 As we see she cooks for the school, 08:10 the institute that we run for the training. 08:12 And now I said, she has to be on a show 08:14 to make some really good cakes and some bread 08:17 and by God's grace she is a religious person 08:21 'cause she can make some good bread. 08:23 All right, so, Yani, what, what, what's happening, 08:25 why is this bread thing so elaborate, 08:29 I mean, what's up with that? 08:30 You know, it teaches you patience 08:32 and it teaches you to be tender 08:37 because it's not just pouring everything in a pot, 08:39 you know, or in the bowl. 08:41 You have to take the time, there's a process that it takes 08:45 so it's like, ah, it takes a long time. 08:47 I'm telling you just, just here, just here 08:50 going over this process a bit where, 08:52 Yani, I am like man, this is no joke 08:55 but that's why we consider this show 08:57 to be what? 08:58 True Religion because it's patience, hard work, 09:01 effort, longsuffering and mercy, yeah. 09:04 So here's what we're gonna do. 09:06 We're gonna go through our first, first simple recipe 09:08 that you all will enjoy and this is the phenomenal, 09:11 very simple whole wheat bread. 09:14 If you can do this, you can do anything, 09:16 so here it is our whole wheat bread recipe. 09:18 All you need is: 09:50 Man, Yani, that thing was a mouthful already. 09:53 I don't know... It was, it was. 09:56 All right, so I mean, it was so much. 09:57 We already got the process started. 09:59 Yeah, we do, because we have to get it, 10:01 the bubbling, you know, the yeast, the dry yeast, 10:04 so we have to, 10:05 we started because of, you know we need to advance. 10:08 So, we needed to do this in advance, 10:11 and if you can see here with us, 10:13 we added the yeast, all right, 10:15 so you have dry yeast as you see here. 10:18 This is just something that you can buy at the local store. 10:22 Then what else do we add here? 10:24 We added the sugar or actually the cane sugar. 10:27 Cane sugar and anything else? That's it. 10:30 That's it. 10:32 That was it, so we warmed that up, 10:33 that's heated now 10:34 and that was our next step here. 10:36 So we let until it's what? Bubbly or foamy. 10:37 Yeah, it's gonna foam. 10:38 So once you see it foam 10:40 then you know it's ready for you 10:41 to pour it into the flour. 10:43 So what we're gonna do, we're gonna put that in here. 10:46 Okay, so we have this warm yeast water, 10:51 is that what you say? 10:52 Yeah. Okay. 10:54 So we have the warm yeast water. 10:55 We're gonna pour that in here 10:56 and we're gonna talk about this bread and why... 10:58 it's so important to make your own bread I assume. 11:00 Right. So we poured it in there. 11:02 What's the next step? 11:03 So now we're gonna put is the flour. 11:05 Okay, so, we're gonna pour the flour in here. 11:06 Well, actually wait, wait, wait... 11:08 All right. Don't put it too fast. 11:09 Oh, mercy, mercy patience, patience. 11:12 All right. 11:13 We got to go slow and make it, you know, we have to break it. 11:17 Okay. Okay. 11:18 You need a fork or something? 11:20 Yeah, actually that will be better. 11:21 Okay, so we have the fork so you got to take it easy. 11:24 Normally in a recipes or stuff we're just like... 11:26 We just like to pour it, yeah. 11:28 We're like dumping that man, 11:29 but as our baker manager says here, 11:35 it's really, really, really simple 11:37 and something that you should try your best 11:39 to just take time. 11:41 So I'm gonna pour a little bit at a time. 11:42 Yeah, it's actually, you know, put a cup at a cup, 11:46 you know, and then mix it. 11:47 Okay. So we're gonna mix that there. 11:49 I'm gonna grab something that will help me with this process. 11:53 Yeah, actually we could have maybe a... 11:56 What you doing? I got a knife. 11:58 Oh, a knife, okay. 11:59 And that's how we'll mix that. Yes. 12:01 Slowly but surely about a couple of cups at a time. 12:03 Yeah. 12:05 Or a cup or two so I'm just pouring some of that in. 12:08 It almost look like cake mix. It does. 12:10 For a second. It does, yeah. 12:12 Okay. But we put in more. 12:14 Go ahead. 12:15 Okay, so we put a little bit more again. 12:17 Yeah. 12:18 All right, this thing is, 12:19 this thing is splashing all over the place. 12:21 But, man, I'm telling you, it's vital. 12:23 I always ask people, do they make their own bread 12:25 and most people will be like no. 12:28 You know, it's just too hard, too complicated, 12:30 let me just move that up here a little bit 12:33 and I can see why because this thing is... 12:36 it's serious work, serious work, 12:38 it will take sometime. 12:40 You're supposed to be putting your hand in there. 12:42 Oh, right now. Yeah. 12:43 Do you want to do that? Hold up, wait a minute. 12:47 All right. 12:48 I'm gonna get my hand in there soon... 12:49 'Cause, you know, we got to beat it, 12:51 we got to stretch it, we got to do... 12:52 I remember my mom used to make, 12:54 used to make all of these loaves of bread 12:57 and we used to like feed literally the whole community. 13:00 She would make hundreds of loaves of bread. 13:02 And we just be like... 13:04 Actually you could see I missed this part here, 13:06 and we used to make so much of it and I was like, 13:09 "Mom, let them make their own bread." 13:11 She's like, "You just make the bread 13:12 and just listen." 13:13 And we'll make this bread and we have lines at our door 13:16 and that people would come 13:18 and used to give them a loaf of bread. 13:19 But I tell you this, doing like evangelism time 13:22 or doing an evangelistic series. 13:24 She would ask anybody in a community, 13:26 come on, I'm gonna share with you. 13:27 You know, we have some good information 13:30 here at my church and you know what, Yani? 13:32 What happened? 13:33 There was literally like a whole line of people 13:36 following my mother to church 13:38 and I'm like, oh, man, she thinks she's slick, 13:41 you know what I mean. 13:43 She fed them 13:44 and then when it was time for evangelism series, 13:46 it was like everybody said, okay Miss Carlos, we'll follow. 13:50 So as a result I want to encourage you. 13:53 Now, I see why there is true religion 13:55 in making some bread. 13:57 So you let that go a little bit more. 13:59 What about the oil and stuff? 14:00 Actually, what we have to do it like I say, 14:02 we got to put our hands in there. 14:04 So do you want to do that? 14:06 Well, this is one of the steps so we have to wait for the salt 14:09 and we had to wait for the oil so we're not there yet, 14:11 do you want to... 14:13 All right, so here we go, 14:15 we might as well use up the whole time 14:16 then to make the bread, yeah. 14:19 So, I know you also have to let it 14:21 sit for some time too. 14:22 That's right. 14:23 So what are we gonna do, 14:25 we're gonna just get that going. 14:26 Don't they have like a bread machine somewhere? 14:29 What about that, would that work as well? 14:31 But you know what? 14:32 Doing this bread like that, using your muscles, 14:35 it will actually get you stronger so... 14:37 Okay, so here we go, we have... 14:39 You get a little exercise going there too. 14:41 Ma'am I'm gonna get all sticky and messy. 14:44 I remember this and mommy... 14:47 You see, she skipped the first part 14:48 and then we used to do this. 14:51 Okay, so I mean is it gonna stop getting sticky? 14:55 Yeah, we're gonna add a little bit more flour. 14:58 Okay. 14:59 Just for right now, so it won't get too sticky. 15:04 That's all right ya'll. 15:05 A matter of fact it says there 15:07 that cooking is no mean science. 15:10 Everybody should learn, children should learn. 15:12 Nobody should think 15:13 that they are of too high a class 15:16 to learn how to make some good food, 15:19 and because many times 15:21 people do not learn how to cook, 15:23 it says over the graves, 15:25 over the graves have written died 15:27 because of a poor diet, over some tombstones, 15:30 it would say, died because of an abused stomach. 15:34 But now, we don't have to die, we can live. 15:37 Come on now, somebody is preaching up here. 15:40 All right. 15:41 What you say is true religion, right? 15:43 This is true religion, look at this... 15:44 Man, this bread got me preaching up on a set here. 15:46 I know it's supposed to be A Taste of Paradise. 15:48 But this is serious, it takes effort. 15:51 Okay, I remember we used to do it on the table 15:53 is that... 15:54 We have that step here. 15:56 Yeah, we can do that, we can do that. 15:57 Okay, so let's go ahead and you remove that. 16:00 Put some flour down a little bit here. 16:02 Okay. 16:04 This is serious business, ya'll. 16:05 You already tired? Man. 16:07 Okay. 16:09 All right, so I'm gonna put this here. 16:10 But it's still sticky, Yani, what's going on? 16:12 Okay, we're gonna add the oil... 16:14 All right. At this point. 16:16 So we are mixing and can I get some more flour? 16:20 Sure. On my hands. 16:25 All right, let me see if I can get this stuff off 16:27 because I'm turning into like a super hero or a villain 16:30 or I don't know what, this thing is really sticky. 16:33 Okay. All right. 16:37 There you go. It's coming slowly but surely. 16:40 This is gonna take some patience. 16:42 Matter of fact, I hope you are ready 16:43 'cause we're gonna do the whole show 16:45 just making this part here alone. 16:47 But don't worry, we made some bread in advance, yeah. 16:51 All right, little more flour? Yeah. 16:54 Yeah, okay, we got to add the oil though too. 16:56 The oil... 16:57 Are we gonna get more sticky or what? 17:00 A little bit. All right. 17:02 So we add a little bit of oil. All right. 17:06 You've seen it here on Taste of Paradise, 17:08 we're showing how to make some bread. 17:11 All right. 17:12 So yeah, it's gonna come off slowly. 17:13 I'm just trying to get this thing off. 17:15 I know. You're doing good. 17:18 No wonder, Yani, didn't want to get her hands into this. 17:21 Oh, it's a lot of work. It is, this is no joke. 17:24 But look how beautiful it's coming together. 17:26 Check out those muscles, watch it now, watch it now... 17:28 Humble thyself in the sight of the Lord. 17:32 All right, here it is. 17:34 All right, we're gonna add the salt. 17:38 Woo, look at that. 17:39 Bread machine ain't got nothing on me. 17:43 All right, so little salt. 17:45 Okay, any reason why we add the salt now. 17:48 Well, we're trying to... 17:49 We're gonna let it sit after this 17:50 so you got to get it mixed together. 17:53 Okay. Yeah. 17:55 Yeah, it's coming, look at that. 17:57 It's coming out of your hands now, that's good. 18:00 Look y'all, yeah, serious, 18:02 this thing is I'm having too much fun here in a kitchen. 18:05 Now it's gonna take some time, y'all. 18:07 I know y'all want to see other things going on 18:10 but making bread is no joke. 18:12 Yeah. Look at it, it's coming. 18:14 This is religion right here, you have to be patient. 18:17 You have to wait. 18:19 Not everything is gonna come to you overnight. 18:21 You have to, look at that, it's coming off, so then... 18:24 Okay, what we're gonna do, we're gonna let it sit. 18:28 Hold on. 18:29 Okay, you like to beat it, right? 18:31 Well, isn't this supposed to overcome more eventually, yeah. 18:33 Yeah, let me add a little more oil for you. 18:36 Little more oil. 18:38 My mom what she used to do also, 18:41 she used to blend up apples for some reason 18:44 and put it in there. 18:46 I guess that helps 18:47 maybe gives it a little sweet flavor. 18:50 Then she started to put apple sauce. 18:53 I was like, why did you blend up the apple, 18:54 let's just buy some applesauce. 18:56 She's like, Oh, yeah, good idea. 18:59 And then we started to add applesauce to it. 19:04 All right. 19:06 So how did the bread came out, 19:08 I mean was it good, was it tasty? 19:09 Oh, here's the only thing my mom went through 19:12 like the biblical example of bread, right, 19:15 and what is it, only just some flour, yeast... 19:18 Water. Water, yeast and oil. 19:22 Now, it was hard making it. 19:26 And when it was done 19:27 like we used to go crazy over it, 19:28 you know why, we used to grab it out the oven 19:30 and we used to cut it and we used to add butter to it 19:34 and it used to melt on top and we used to eat it, 19:36 the whole house was smelling good. 19:38 Smelling good. Smelling good. 19:40 However, she made biscuits out of it. 19:42 Yeah. 19:44 And what happened was the biscuits were good 19:47 but after they dry and got hard, 19:50 those things were like stones. 19:53 I mean literally any time my brother got upset 19:56 or we just got into a little argument, 19:58 we used to run to the fridge, grab one of those biscuits 20:02 and throw it, you know, I mean. 20:05 You guys had fun. That's how hard it was though. 20:08 But here's the weirdest thing 20:09 that those things were like rocks. 20:11 I'm telling you it was like 20:12 the bread of life is a rock of life. 20:16 And it was funny because I couldn't understand, 20:17 you know, they say the bread of life 20:19 and I'm like, oh, build on this foundation 20:21 the rock of God. 20:22 I think maybe bread is supposed to be hard, doesn't that one. 20:26 Hey, that's a good one. 20:27 I never understood it 20:28 but that's how I started to add it all up and then. 20:31 But here's the coolest thing. 20:32 Even though it was hard, right, even though it was hard, 20:36 we used to just take water and run it under the sink 20:41 because we wanted bread, right. 20:42 So we used to literally take the bread, 20:45 the hard biscuits 20:46 and put it under water in the sink. 20:49 Then we will put it in a little toaster oven 20:52 and warm it back up, 20:53 and you know what the coolest thing was? 20:55 We would cut it and literally it would almost be fresh. 20:59 It would like smell like it was just made. 21:02 Wow. 21:03 I was, I was shocked myself 21:05 so I was like whoa, what is this all about. 21:08 And also when we learn about bread and yeast, 21:11 we should try our best to what? 21:13 At best not to eat it fresh. Right. 21:15 You get away on at least couple of days. 21:17 All right, so, it's best not to eat it fresh. 21:20 I know we all like the fresh bread and stuff, 21:24 but you ever wondering 21:25 why is your stomach is starting to bubble 21:27 or you could the yeast is still what? 21:29 Still alive. Still alive and kicking. 21:32 All right. 21:34 And so what you want to do is take that bread 21:37 and let it sit for quite some time now. 21:40 Day or two, 24 hours, 48 hours. 21:42 Forty eight hours is the best. Forty eight hours is the best. 21:45 Then the yeast is not as active as before. 21:48 So let me get a little more of that flour now. 21:49 Yeah. 21:51 Because what I want to do, I want to start rolling it. 21:52 Yeah, start rolling it. All right. 21:54 There you go. Here we go. 21:56 Nice making supper... 21:57 Are you losing your breath right? 21:59 Are you tired? No, I will not lose. 22:04 I will not lose to a piece of dough. 22:07 But it's coming, it's coming. 22:09 Man, I'm learning my lessons today. 22:10 So we want to stay away from fresh bread, 22:14 and you know what's so funny. 22:16 God in His wisdom made this available 22:19 even for those who don't have means. 22:22 If you ever try to buy fresh bread in a store, 22:25 it is like expensive. 22:27 It is. 22:29 Like there is one place in New York 22:30 and even in Georgia as well or in Atlanta 22:32 they were so fresh bread, healthy bread 22:34 and I think it was like 22:36 five, six, seven dollars a loaf, right. 22:40 But you know what was the coolest thing, 22:41 you would just wait a little while. 22:42 Wait another day or two 22:44 they will consider that bread to be what, old. 22:47 Old. 22:49 So you ready for this? Yeah. 22:50 They were giving the bread away after that. 22:52 Oh, man. 22:53 Fifty cents a loaf 22:55 and that is when the bread is best. 22:56 When it's good. 22:57 So, God knows how he's doing, what he's doing. 22:59 Let me get some flour here, it's starting to come. 23:01 All right. 23:03 You've got to roll it though. Okay. 23:06 I'm just trying to get my hands rolling. 23:08 There you go. 23:10 All right, how are we doing, Yani? 23:11 Doing good. It looks very nice. 23:13 It looks like I'm just playing. All right. 23:16 So, now you know that 23:17 after you beat it for a little while, 23:19 then you've got to let it sit for 15, 20 minutes 23:22 and it's gonna double the size, right? 23:25 Yes, right because I remember we used to let it sit 23:27 and then she would put like a little cloth over it 23:31 to sit like a little damp cloth. 23:34 Right, and you want to keep it warm and your room warm, 23:38 you don't want to keep there where it's cold 23:40 because a draft would just you know make it flat. 23:42 So, you know, I normally put it on top of the stove 23:46 like in the middle. 23:47 Yeah, with a little pilot try at this. 23:49 Or like if I'm baking, if I'm baking 23:51 then I have the oven on already 23:54 so it keeps it nice and warm, okay. 23:56 So you can do it that way 23:57 and it needs to be in a warm spot 24:00 because the yeast is still 24:03 so active in doing this thing, yeah. 24:05 Right. So this is our leaven. 24:07 Yeah. 24:08 Leaven and unleavened, watch it now, 24:10 this is another sermon here. 24:11 And it feels nice and soft too. It does, it does. 24:13 Now, you know what I learned at a ministry 24:16 that I used to work. 24:17 They say, when you know, that you're doing a bread 24:19 that is nice and good, 24:21 it have to be as soft as your ear lob. 24:24 So you touch your ear lob and then you touch the bread. 24:27 You know. you're gonna in the right place. 24:28 Amen. 24:29 I would ask you to touch my ear lobe. 24:31 No, no, no. 24:32 But we don't want any extra ingredients 24:34 in the recipe, you know what I mean. 24:36 People are wondering 24:37 why does that thing taste so good. 24:39 So now a little bit more here. 24:43 And so now we're here. 24:47 Yeah. Yeah. 24:48 Look at this thing. This is a heavy hitter here. 24:53 All right, how are we doing? That's good. 24:55 When should I let it sit? 24:58 Now, I'm getting a hang on this. 24:59 Yeah, there you go, 25:00 see, it's not getting stick to your hand. 25:02 Yep. That's good. 25:03 When do I let it sit? 25:05 Let me get some more of that flour. 25:06 Okay. 25:07 I let it sit now or later or... 25:10 Yeah, we could let it sit, you know, 25:11 and then we'll come back to it or just put it like you said, 25:15 put it in a container. 25:17 Okay. 25:19 We're gonna put it back where we started. 25:20 All right. 25:21 And so right here is a good consistency, yeah. 25:25 And then we'll gather up all the fragments now, 25:27 come on now. 25:28 Gather up the fragments, sister. 25:30 Don't let it go waste. There you go, there you go. 25:33 So we have the bread coming along, 25:34 this is official whole wheat bread. 25:37 Now, how do you add different flavors? 25:39 Do you add like I've seen oregano bread... 25:43 Parsley... 25:44 Parsley bread, do I put that in while I'm doing that 25:48 or what step is? 25:49 No, you do that at the beginning 25:50 if you want to add that, yeah. 25:52 Okay. So now, we'll let us sit. 25:55 Look at how beautiful that looks. 25:57 Oh, man, that's official. 25:58 Come on now, somebody knows what they are doing here. 25:59 All right, you did good. 26:01 Okay, you don't have to put on more fragments... 26:02 No, no more fragments. 26:04 Well, I have so much fragments, you say collect the fragments. 26:07 All right, that's good. So now... 26:09 And then what? We'll cover it up. 26:10 Okay. All right. 26:12 So then we have trying to cover it up there, 26:14 let's see what we got, here it is, no. 26:18 Some paper towel maybe? 26:19 Yeah, we can put that right now. 26:21 Okay. All right. 26:22 So we just let it sir, 26:24 we'll put it right there on the stove. 26:25 Okay. Then we're gonna clean up. 26:27 I'm gonna cover up to get 26:29 some more of these fragments here, 26:30 I could probably make a little biscuit or something. 26:32 Right. So we put it away for... 26:34 Oh, you said on the stove. Yeah, by the stove. 26:36 All right, and then we'll clean up the fragments here. 26:39 Right. 26:40 And then eventually as you said, 26:42 it will come out looking like... 26:43 Like that. 26:45 Like this right here, okay, wow. 26:47 Look at how soft it is. 26:48 It is like a little baby, watch it, watch it now. 26:51 All right, so here it is, do I knead it again or? 26:55 Yeah, you can and then once you knead it, 26:57 you just go ahead and do it. 26:59 Okay, so let me get this going because we already have one 27:02 that has been made so we need that, 27:06 get all the rest of these items and then what? 27:08 Then we already greased up a little container here. 27:14 So put that there of course, it will be a little bit more. 27:18 So now you're gonna cover it up again. 27:20 Cover this up. Right. 27:21 And then let us double up again. 27:23 It's gonna rise up again and then we put it in the oven. 27:28 Have mercy now. 27:30 But thank goodness, 27:32 Yani, went ahead to help make one in advance 27:33 and we'll pull this one out the oven. 27:35 All right. 27:36 This one is already 27:38 and this is what it should come out looking like, yeah. 27:40 This one has cooled down a little bit, 27:41 so I just want to show you all real quick how it is 27:44 and there you go a nice loaf of bread, 27:46 and I'm just gonna go ahead, turn out to the side, sister. 27:50 Amen. You want some butter too. 27:52 Amen, God bless you, God bless you. 27:54 It's time to eat some bread because this is true religion. |
Revised 2016-11-07