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@ethanmaul2: @Seth rugby @phoenixixf @Chet-too-real

Ethan
Ethan
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Region: US
Friday 16 October 2026 19:40:58 GMT
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elises_main11
elises_main11 :
Ehhh i think I did it better
2026-10-16 19:42:28
0
chet.richards2
Chet-too-real :
Aye we tuff asf!
2026-10-16 19:44:25
1
elle.mcmullenn
elle :
like aura ish but elise did it better
2026-10-16 20:45:00
1
samgolfs111
samgolfs111 :
2026-10-16 20:26:50
1
samgolfs111
samgolfs111 :
2026-10-16 20:27:02
0
alissagracek4
-Alissaa :
2026-10-17 04:03:11
0
savior13_1307
Savior :
@sloanespamuhhh
2026-10-17 02:46:14
0
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Other Videos
🥖 Bão Rustico Grande (traditional style) Properties: 1 kg of wheat flour (or more rustic, whole or stone flour) 600 ml of warm water 10 g organic dry yeast (or 30 g fresh) 1 salt 1 olive oil (optional, for softness) Lighting mode: Activate the yeast Mix the yeast with part of the warm water and let it rest for 5-10 minutes until it floats. Mix the ingredients In a large bowl, place the flour and salt. Make a hole in the center and add the activated yeast and the rest of the water. Blow the dough Mix until a homogeneous mass is formed. Knead for about 10 to 15 minutes until smooth and elastic. first fermentation Cover with a cloth and let stand for 1 to 2 hours, until doubled in volume. shape the bread Model in large round shape. Place in a floured shape or directly on a baking sheet. second fermentation Let it rest for another 30 to 40 minutes. Bake Make cuts at the top with a knife. Bake in a preheated oven at 220°C for 35-45 minutes, until golden and crispy peeled.
🥖 Bão Rustico Grande (traditional style) Properties: 1 kg of wheat flour (or more rustic, whole or stone flour) 600 ml of warm water 10 g organic dry yeast (or 30 g fresh) 1 salt 1 olive oil (optional, for softness) Lighting mode: Activate the yeast Mix the yeast with part of the warm water and let it rest for 5-10 minutes until it floats. Mix the ingredients In a large bowl, place the flour and salt. Make a hole in the center and add the activated yeast and the rest of the water. Blow the dough Mix until a homogeneous mass is formed. Knead for about 10 to 15 minutes until smooth and elastic. first fermentation Cover with a cloth and let stand for 1 to 2 hours, until doubled in volume. shape the bread Model in large round shape. Place in a floured shape or directly on a baking sheet. second fermentation Let it rest for another 30 to 40 minutes. Bake Make cuts at the top with a knife. Bake in a preheated oven at 220°C for 35-45 minutes, until golden and crispy peeled.
Compa vindt het schandalig om met een leenauto over deze weg te rijden. Wat hij hier komt zoeken, laat hem niet los. #compa #bentley #schadeauto
Compa vindt het schandalig om met een leenauto over deze weg te rijden. Wat hij hier komt zoeken, laat hem niet los. #compa #bentley #schadeauto


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