Taste of Paradise

Cauliflower Salad / Whole Wheat Leavened Bread

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Evita Tezeno, Yanira Gonzalez

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Series Code: TOP

Program Code: TOP000054


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.


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Revised 2016-11-07