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Get ready to bake something delicious with me in English, plus a little
mystery drink along the way. Hi, I'm Vanessa from
speakenglishwithvanessa.com. And today you're in my kitchen, and I
want to invite you into my home, into my life for something that I do all the
time. This video is kind of a kill two birds with one stone. I need to make a
few things and I thought why not bring you along and teach you English while
I'm making this for my family. One of the best ways that you can improve your
English speaking skills, listening skills, and life skills is to immerse
yourself in real daily life English. And that's what I try to do here on my
channel is show you how real people speak all the time. So, I'm going to be
just talking while I'm making these two things. And I want you to take a look at
the subtitles, catch any new words, see the yellow words that appear, which are
going to be new exciting vocabulary words. And I want you to
immerse yourself in English. And like always, I have created a free PDF
worksheet. This includes all of the key vocabulary from today, plus there is a
bonus downloadable audio. Some of you have asked me for downloadable audios so
that you can listen to English and immerse yourself in English wherever you
are, even away from the internet. And guess what? It's here for you. When you
download this free PDF worksheet, you can download the audio version of this
entire lesson. You can listen to my voice, you can repeat after me, and you
can improve your English wherever you are. So, all you have to do is click the
link in the description, enter your name and email address, and voila, just like
that, the free PDF worksheet with all of today's vocabulary, plus the bonus
downloadable audio, it will land in your email inbox. And do you want to know
something even better? You never need to sign up for my free PDFs ever again. I
will automatically send them to you every single week. It's my gift to you.
So, don't wait. Click on the link in the description to get this free PDF
worksheet and bonus downloadable audio. So, you might be wondering, what are we
making today? It's the big question, right? Well, we're going to be making
two things. I will tell you the first thing, but the second thing I'll keep as
a surprise for later. You'll have to watch and find out. The first thing
we're going to make is a easy, beautiful, fresh loaf of bread. I make
this bread all the time. I've been making this bread for the last
six years at least three times a month, sometimes twice a
week if I feel like it. And it is really easy. So, I thought I would just talk to
you while I make it and we'll see what kind of real natural vocabulary comes up
along the way. All right. So, the first thing we need to do, I have all my
ingredients here. Because of you, I got more organized. Thank you. The first
thing we need to do is add our ingredients to my tub here. So, usually
we say the word tub for a bathtub, but because this is so big, we could call it
a container, no problem. But I'm going to call it a tub because it's pretty
big. So, we're going to add some yeast. This is just active yeast. I did not
make this myself. I'm going to add a tablespoon in. The cool thing about this
recipe is it is so forgiving. If you've watched any of my other kitchen lessons,
you know that I love recipes that are forgiving because
I often am distracted. I have kids with me today. They're all at school, but I
need recipes that are not strict, ones that are pretty easy if you mess up. All
right, I'm going to add a tablespoon of salt as well. And next, we're going to
add water. So, you want water that's kind of lukewarm.
Why do we say Luke? Who is Luke? Luke, if you are watching, you are
hopefully not lukewarm. Usually, when we say lukewarm, it's kind of a negative
thing about a person. Lukewarm water means just not very hot water. It's
warm. But if we say you're a lukewarm person, it's such an insult. Why is
that? It usually means that you don't really have any standards or values. You
don't care about anything passionately. You're just a lukewarm person. Sorry,
Luke. So, what I do to make lukewarm water is I boil some water in my teac
kettle and then I just pour some cold water into my cup and put some hot
boiling water to top it off. So now we can feel it. It's lukewarm. It's fine.
It's not too hot, not too cold. Because if it's too hot, it will kill the yeast
and then the bread won't rise. What a disaster. I have done that before. Tried
to bake bread with cold water. Doesn't work. All right, so we're going to put
in three of these. I'm going to put in a little bit less than three. And we'll
see what happens. I think because we're going to add another special
liquid in just a minute, we're going to put a little bit less
water. All right. So, I like to doll up my recipe a little bit and not just put
in yeast, flour, water, salt. Um, this is sorum molasses. It's not syrup. It's
not maple syrup. It's not honey. It's from a plant that grows natively around
here. Sor gum. It kind of looks like corn. I'll try to put a picture of it
here. I think it's really cool. It has a very rich, deep flavor. And I'm just
going to put a dollop in there. A dollop is a not official term. I think it makes
it it doesn't make it sweet. It makes it have a more complex taste. So, I'm going
to get my um stirer. Um I'm not sure what we would officially
call this. I think it's called a Dutch whisk. Um a whisk, a regular whisk
is this. But if you use this, it will not work after you add the flour because
it's too thick. So, I have I bought this especially for making bread. And I'm
just going to stir it up a bit to get the molasses. the molasses kind
of sinks to the bottom. I'm going to try to just mix it up
and get the yeast all integrated,
dissolved as they say. Most recipes when they have like flour or sugar, well, I
guess sugar, salt, or yeast with water. The recipe might use the word dissolve,
and it means you can't see the individual particles anymore. All
right. So, now we have all our wet stuff. Now, I'm going to add the dry
ingredients. And um if you are an official baker, if you work in a shop or
I don't know, bake anything professionally, sorry, I am very
unofficial when it comes to this. But you know what? This recipe is so
forgiving. Who cares? So, this is one cup. We're going to need 6 and 1/2 cups.
If you're official about this, you'll weigh it, you'll flatten the top, all of
this. I never do this, and I've been making this recipe for a long time, and
it doesn't matter. So, um, I'm just going to plop it in. Let me count out
loud. One, two,
three, four,
five. Okay, so I put five in. I need to reme remember that. Sometimes I forget.
I have actually added an extra cup of flour by accident to this recipe and it
doesn't matter. It still works. Magic. All right, so we have five. I
need one and a half more. I'm going to put whole wheat flour in. You don't have
to do this. I would say if you actually decide to make this recipe and I'm going
to add the recipe in the free PDF as well. I forgot to mention that. I would
recommend using all white flour the first time. Just make this simple recipe
because your flour might be different than my flour. Your temperature might be
different than my temperature. Who knows? But after you make this recipe a
lot, experiment. Uh, so I have some whole wheat flour.
I'm going to put one and 1/2 cups of whole wheat flour.
Again, I should probably use a an official 1/2 cup, but I just filled it
up halfway. That's fine, right? All right. Now comes the fun part.
We get to mix it. And this thing will do a really good job at making sure all the
flour is integrated. At first, it's kind of soupy on the bottom, but after you
mix it a couple times, you might be able to see it starts to
get less soupy and a little more dry. And you got to put some muscle behind
it. You got to put some not blood, sweat,
and tears. It's not that hard. But you got to mix it up a little bit. Usually I
try to make sure all the flour is integrated
and then after that mix it like 30 more times.
So it's kind of okay. It's sticking a lot. That's okay. Um the reason why this
recipe is so easy is because it has more, at least this is what I read, it
has more liquid than most bread recipes. So, it's pretty sticky, but it doesn't
really matter. It's gonna rise quickly, and you'll see in just a minute. And
then you don't have to keep kneading it or all the other things you have to do
with regular bread recipes. So, we'll see. All right. I'm going to
start mixing it 30 times. I'm just going to count to myself. Is 30ish. I'm trying
to they call it develop the gluten. It's just kind of smashing the dough.
This recipe is not uh like a fancy bread recipe. They call it five minute
arteasonal bread because it's about 5 minutes of hands-on work. Hands-on means
that's the time that I'm actually having my hands doing something like this. Uh
hopefully this video won't be just 5 minutes long, but it's about 5 minutes
of hands-on work and then the rest of the time is just rising or baking. All
right, it's starting to look a little more stretched out. It's not sticking to
my whisk as much anymore. And it looks pretty good. You know, I
might actually add a little bit more flour.
We'll see. Make it not quite so sticky.
We'll see. Sometimes I add seeds to this. Sometimes,
one time, many times actually, I thought, what if instead of using three
cups of flour, I put a can of tomatoes in it? It's like tomato sauce. It was so
good. So, I had two cups of water and one cup of tomato sauce. The bread
tasted like spaghetti. It was so good. It smelled Oh, and I put my fresh basil
from the garden in it. That was great. So, as I said, this recipe is absolutely
forgiving. And if I pick this up though, the only
negative thing, like I said, it has a very high liquid or moisture content. It
will stick to my hands. So,
this is the dough, but it's gonna stick all
over my hands if I try to pick it up. So, I'm just going to let
the whisk do that. And here we go. Okay. So, I'm going to
get the rest of this off of the whisk. Dump the rest of that dough back in.
And now we do the magic part of just letting it sit for two hours.
All you need to do, put a lid on. Doesn't have to be tight.
It's just to keep I have cats cat hair from flying into
the dough. And I'm going to put it in in the oven. It's not on. It's just
keeping the warmth in. So, it's kind of an insulated place. Right now is the
summer, so it's not very cold in my house. It's pretty warm, but I'm going
to put it in the oven anyway. All right, are you ready for the mystery thing that
we are going to make? The mystery bonus drink. Let's give a
little space here. Is
Uh, [Applause]
do you know what this is? This is the world's biggest ginger I have ever seen.
And ta, I'm a deer. Uh, this is the world's biggest ginger.
I found it at the local market and I thought, man, I have to buy this. This
is amazing. So, I got ginger. I have a few lemons that I need to wash.
And in here, beautiful honey. Um, so what we're going
to be making is a ginger, lemon, honey ferment, we could
say. Um, I'm not sure actually how fermented it is, but we're going to put
it in a jar. And what I like to do is leave these ingredients in the jar for
like a couple days, probably a couple days. and they'll kind of mix together a
bit. The flavors will mix together. The ginger juices will seep out. And then I
put a spoonful of that in tea. And I drink tea all the time. Every night I
drink herbal tea like an old lady. It's okay. I'll embrace it. And I put a
spoonful of this in and it tastes so good. Or even when I make green tea.
Sorry all my uh East Asian green tea drinkers.
Sometimes I put a scoop of this in my green tea. Oh, it's so good. Especially
with cold green tea. I make like a picture of cold green tea almost every
day in the summer and it's so refreshing. Okay, so I'm going to chop
this. Hopefully not cut myself. And we'll see how it goes. Sometimes
talking while chopping is a little precarious.
But first thing we need to do is wash this because we're going to put this
directly in there. We're not going to peel it, anything like that. So, I'm
just going to do a quick wash. All right, I'm going to do a quick dry
as well because I don't really want water in there. I don't usually leave
this in the fridge for that long, but if so, water can make it get like rotten or
moldy. And technically, honey can last forever. But I'm adding extra stuff to
it. So, I keep this in the fridge. I don't leave it out on the counter. Maybe
you can. If you make this, let me know. Do you leave yours on the counter or do
you put it in the fridge? I like to put mine in the fridge just to be safe. Just
in case. All right, let's start chopping.
Um, what am I going to do first? I think let's chop some lemons first and then
I'll show you how we can put them in the jar.
And we'll have to wait a few days to actually drink this. So, sorry you're
not going to see the final product, but you'll get a good idea.
Okay. So, I'm going to put a lemon at the
bottom. And then I'm going to take a few pieces of this
ginormous ginger. And just try to chop it up. We'll chop
up a few pieces. Doesn't need to be anything special or beautiful looking.
Just chop it up. And the more the marrier. Skin is fine.
Don't peel it. Just throw it in. Okay. So, I'm going to put a few pieces
of ginger in the bottom. Then, okay,
we're going to just pour the honey in. And I'm going to kind of going to kind
of use it as like a glue first. All right. Sorry, I'm just using my fingers.
Don't mind me. Ah. Only a few thousand people watching me
in the kitchen. No biggie. All right. So, you don't need to put the lemons on
the outside like this, but I think they look pretty.
I'm going put some ginger in. Put some lemons on the outside. You have to kind
of use your fingers for that. I'll put this piece of lemon in the middle. More
honey. And the honey
will push the lemons to the outside
kind of more ginger. Really just put in as much
as you can. Fill the whole thing up. Um
they say ginger and lemon have good antimicrobial properties
or anti-inflammation, all of that stuff. I don't know the
the real truth how much it is compared to other things. I think it tastes good
and if it is pretty healthy then that's better,
right? Okay. Honey is kind of
dangerous. It can drip everywhere if you're not careful. All right. So, I
have some lemon in there, but I want to get a lot more lemon in here. So, I'm
going to push it down the sides. And I might cut up this other lemon. Get
that lemon in there, too. And then fill up the rest with ginger.
Cuz goodness knows, we have so much ginger.
Okay. If you want, you can even cut the lemon slices in half. That's what I'm
probably going to do with that one. Okay.
Throw that in. Cut up some more ginger. Um, so you can say cut or chop for
something like this because this is a big knife. I might say chop. I'm
chopping the ginger. But as you heard, I also just said cut. Sometimes the
simplest words are the words that people use the most.
Don't shy away from using simple words. Native speakers do, too.
It's nice to know the fun words, too, though. All right, let's fill it up. I'm
going to push it down so that all the honey kind of comes to the top and just
fill up the rest without overflowing. Danger. So close.
Okay, let's leave it there.
All right, so we have a nice little jar. Honey, ginger. If you ate this now, it
would just taste like honey. There's no mixing of flavors or anything. But in
another couple days, it will taste so fresh, so lovely. A nice little bit of
sourness, sweetness, all of that. Um, so I'm going to set
this aside. We have, it is 12:30 right now. We have 2 hours to wait until the
bread needs to be cooked. So baked, I should say. This is an English teaching
video. I should use the right word, right? So I will come back in two hours.
We will shape the bread, put it back in the oven, and then we'll bake it for 35
minutes, and come back and see what the final product is, and then I can finally
eat my lunch. All right, I'll see you in 2 hours. All right, we are back. It has
been 2 hours, and look at this lovely rise. It is nice and a little jiggly.
So, what we're going to do is u I'm going to take my whisk and mix it up. Uh
I'm not quite sure exactly what this does.
Maybe makes the gluten better or something. I don't know. But I have
found that it works much better and the bread is a better texture if I mix it
just a bit. kind of smash it down a bit like what I'm doing.
And then I'm gonna form it into two loaves. Sometimes I do three, especially
if I'm giving it away. I don't know if other people are going to want that much
bread or if I just want it to stretch further. Sometimes I break it into
three. But we're just going to do two today. Okay. So now it's this nice
little ball in here. And it's still pretty sticky because
that's just the type of dough that it is. So, what I like to do is get some
olive oil, put it on my hands.
Oh, no. I have no more olive oil in here. Just a bit. Okay. Hopefully, it's
enough. And make my hands nice and oily. Going
to put this here. Here is my tray where I'm going to bake it.
And basically
try to grab half of it. Might be half, might not be half. And
it's still probably going to stick to me a bit, but if I move it quickly, it
won't. So what I'm doing is pulling the bottom up to meet the top, kind of
forming it into a nice little shape. Sometimes it just plops down on the
tray. The rise isn't good or something. I don't know. But sometimes it forms
well. And this seems okay. In the end, my family will eat it no matter what.
Usually, we eat a whole loaf with soup or cut it up and make sandwiches or
really my kids just eat it. So, I often don't care how perfect it looks, but
we're going to leave it there. I think I need a little more. I might just use
water cuz it looks like Okay, I think that should be okay. We'll
see. Put some on my hands. Do the second one.
Hm. This is my favorite thing to bring whenever I have a potluck
that I don't know if that's a really American thing or if other countries do
that, but it's like a party where everyone brings a dish. It's the best
kind of party in my opinion because it's no stress for the host. Everyone brings
something and it doesn't matter if it all works perfectly together. everyone
is just responsible for one dish and then there's automatically enough food
for everybody because everyone's bringing something. Um, so I always
bring bread. It's simple for me, but also I think every meal, at least most
meals go well with bread. Okay, so this is just an optional step, but I like to
do it. I have some flour and I'm going to sprinkle
or dump depending on how you look at it. A little bit of flour
on the top. And then going to do something fun.
Take a knife and cut a little shape into it. What should I do? Usually I just do
something simple, but maybe we'll make it fun today. Um, so let's make
some little Vshapes.
And I think this is supposed to let the steam out.
If I I've tried different cuts, and I'm not exactly sure what is the best way to
do it, but it helps it not just completely
crack in funny ways. So, sometimes you need like a really deep cut to let the
steam out. I don't know. I'm not an expert. I just bake bread for my family.
Uh, this one I'll cut in the way I usually do. So, usually I cut like a
deep cut around the side and that will open up and let a lot of steam out and
then just some little fun cuts on top.
All right, let's see what the oven says. Now, I would normally just throw this
right in the oven, but it is at 362. It needs to get to 450, so we'll have to
wait for a little bit. Um, but you can take a look at our lovely
teas that we made 2 hours ago. Uh, just an interesting note about numbers. So, I
just said that the temperature of the oven is 362 and it needs to get to 450.
Well, it's really 450, but sometimes when we're talking about oven
temperatures, we split it apart and instead of saying 450 degrees, which you
can totally say that's absolutely fine and we do say that, but sometimes we
split it apart and say 450, 362. It's just a normal way to talk about big
numbers sometimes. And you'll hear that if you're watching any cooking videos,
official cooking videos, not this one, but official recipe cooking videos.
You'll hear people use that when they talk about temperature. All right, we're
going to let the oven finish heating up. And I will let these sit here. They'll
have a little bit of a rise, a little bit. And then in 35 minutes, let's come
back and see what it looks like. All right, we have the final product. D.
It's still pretty hot. So, I'm going to pick it up. Oh, they cooked together
just a little bit. Pick it up with my hot pads or my oven mitts, as you can
also say. Put this here.
Move that back there. And we have two. Wow. Beautiful loaves of bread.
Nice. Uh, let's cut into it. Okay. Okay, which one should we cut?
Let's cut this one and see.
It's still steamy inside. Sometimes I try to push it and see if it is too
dense. Then it will just kind of smush into excuse me smush excuse me into
itself. But seems good. Cut a nice slice.
Oh, steamy. Can you see that? Put some butter on this. Put some honey on this.
M. So great. Well, my kids are almost home from school, so they will be very
excited to have fresh bread. I'm excited, too. Thank you so much for
joining me on this kitchen journey. It's great to be able to immerse yourself in
just real daily life English. If you came over to my house and I were making
bread, well, you would hear this exact type of chitchat and conversation. So,
thank you for joining me in my kitchen in my home today throughout the day
several times. Don't forget to download the free PDF worksheet for today's
conversation lesson. You'll be able to also get the bonus downloadable audio of
this entire video. You can listen to me baking bread wherever you are.
Whether you are in the car, in the subway, making food in your own kitchen.
You can listen to that audio at any time. Just click on the link in the
description, enter your name and email address, and voila, just like that, the
free PDF worksheet and downloadable audio will land in your email inbox. And
like I mentioned at the beginning of this lesson, you never need to download
or you never need to sign up, I should say, you never need to sign up for my
free PDF worksheets again because I will continue to automatically send them to
you every single week. You sign up once and I'll keep sending them to you. So,
don't wait to download that free worksheet. It is my gift to you. Thanks
again for learning English with me and I'll see you again next Friday for a new
lesson here on my YouTube channel. Bye. Oh, little update. I forgot the most
important part of every baking or cooking video. You got to try it, right?
Such an amateur. M. It's great.
Simple, satisfying. It's bread. But wait, do you want more? I recommend
watching this video next where you will learn a lot of kitchen items in English.
This is really helpful if you want to learn those basic items that you use
every day in English so that you can comfortably talk about them in your
daily life. I'll see you there. Bye.