Time for another food experiment video. Ten years ago, I sealed a bunch of all-purpose flour in mason jars. Today, I'm busting into some of my stash to whip up a loaf of fresh-baked white bread. I'd never used flour this old for bread making, and I wasn't quite sure what to expect.

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Stuff used in this video:
Kitchen Scale
https://amzn.to/3FK1Uz3

KitchenAid Mixer w/ Dough Hook
https://amzn.to/3QJp7I1
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Soft white bread recipe:

400 grams all-purpose flour
20 white sugar
8 Kosher salt
175 grams water
125 grams whole milk
1 packet (7 grams) yeast
3 Tablespoons butter

Mix milk and water. Heat to 100 degrees F. Mix yeast into liquid and let proof for 10 minutes.
Combine flour, sugar, and salt. When yeast mixture is foamy, add to dry ingredient and mix.
Mix with electric mixer and dough hook for 3 minutes, or knead by hand. Then add in 1 Tablespoon of butter, mix for another minute, and then repeat 2 more times until all butter is incorporated. Continue kneading or mixing for another 5 minutes.
Transfer dough onto floured surface, and form into a tight ball. Pat with a little more flour if too sticky to handle. Place in greased bowl and cover with plastic wrap. Let rise for 90 minutes.
Punch down the dough and transfer back onto floured surface. Roll out into rectangle and roll with fingers into a tight loaf. Place in greased bread pan and cover with plastic wrap. Let rise for 60 more minutes.
Remove plastic wrap and bake in an oven pre-heated to 350 degrees F, for 40-45 minutes.

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00:00 - Intro
02:23 - Proofing Yeast
03:12 - Dry Ingredients
03:26 - Mixing Dough
04:00 - First Rise
04:43 - Second Rise
05:21 - Baking
05:58 - Finished Bread
05:53 - Tasting
07:23 - Conclusion
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