BREAD MAKING BOWL RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

EASY HOMEMADE BREAD | JAMIE OLIVER RECIPES



Easy homemade bread | Jamie Oliver recipes image

Cooking can be good for the soul and making bread is such a rewarding, therapeutic, tactile thing – you’ll be so proud of yourself when you’ve cracked it. From one simple bread recipe like this, there’s a million things you can do – big ones, small ones, in a tin, on a tray, get creative. There are also loads of lovely flours you can experiment with – wholewheat, rye, spelt, using a blend of a couple of different ones. Plus, making bread is a great thing to do with the kids – they'll love it.

Total Time 45 minutes

Yield 2 large loaves

Number Of Ingredients 2

1 x 7 g sachet of dried yeast
1 kg strong bread flour plus extra for dusting

Steps:

    1. Pour 650ml of tepid water into a large bowl. Add the yeast and mix with a fork for a couple of minutes.
    2. Pour in most of the flour and half a teaspoon of sea salt, then use a fork to mix together until you can’t move it anymore.
    3. Now get your clean hands in there and bring it together as a ball of dough, adding more flour as you need to stop your hands and the dough sticking.
    4. Transfer the dough to a flour-dusted surface and keep it moving, kneading, pushing and stretching it for 5 minutes, or until you have a silky and elastic dough.
    5. Use your floured hands to shape the dough into a rough ball, put it in a bowl, flour the top and cover with a clean, damp tea towel. Allow it to prove for about an hour or an hour and 30 minutes, or until doubled in size – ideally in a warm, draught-free place.
    6. Once the dough has doubled in size, knock the air out by punching it with your fist, then kneading for 30 seconds.
    7. You can now shape it or flavour it as required – folded, filled, traybaked, whatever – and leave it to prove for a second time, for 30 minutes to an hour, or until it has doubled in size once more.
    8. Preheat the oven to 180ºC/350ºF/gas 4.
    9. Carefully transfer your bread dough to the oven and gently close the door. Bake for about 35 minutes, or until golden. You can tell if it’s cooked by tapping its bottom – if it sounds hollow it’s done; if it doesn’t then pop it back in for a little longer.
    10. Once cooked, place your loaf on a cooling rack and allow to cool.

Nutrition Facts : Calories 147 calories, FatContent 0.6 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 5 g protein, CarbohydrateContent 32.4 g carbohydrate, SugarContent 0.6 g sugar, SodiumContent 1.3 g salt, FiberContent 0.2 g fibre

SOURDOUGH BREAD | JAMIE OLIVER RECIPES



Sourdough bread | Jamie Oliver recipes image

Making your own sourdough takes a bit of prep and know-how, but once you’ve got the knack and start developing your instincts, you’ll be hooked!

Total Time 50 minutes

Yield 1 loaf

Number Of Ingredients 8

50 g mature sourdough starter
50 g strong white bread flour
100 g levain starter
400 g organic strong white bread flour
100 g organic whole wheat flour
½ tablespoon fine salt
fine semolina flour for dusting
semolina for dusting

Steps:

    1. The night before you want to bake, make the levain starter. Pour 50ml of tepid water into a large mixing bowl. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined.
    2. Leave, covered, in a warm place for at least 8 hours – it’s ready when lots of bubbles appear on the surface and the dough has a milky-sweet aroma.
    3. The next day, to make the final dough, pour 325ml of tepid water into a large mixing bowl and add 100g of the levain, which should float (the remaining levain can be fed and used as a new sourdough starter, or gifted to a friend). Use your fingers to gently stir it into the water until fully dissolved, then repeat with both flours. Cover with a damp cloth and rest in a warm place for 1 hour.
    4. Now add the salt and 25ml of tepid water, scrunching them into the dough until fully combined. Set aside, covered, in a warm place for 30 minutes.
    5. Wet your hand slightly and give the dough four folds in the bowl, one at each ‘corner’. This is one turn. Repeat this process another three times at 30-minute intervals, turning the dough four times in total across 2 hours. After the last turn, cover and leave to rise in a warm place for another 2 hours.
    6. To shape the loaf, tip the dough onto a clean surface and gently dust the top with a handful of semolina flour. Roughly shape into a round, being careful to keep as much air in the dough as possible. Rest, covered, for 30 minutes.
    7. Dust a basket or cane banneton with semolina flour (or you can simply use a medium bowl lined with a clean, floured tea towel). Lightly flour the dough again and flip it over, so the flour side is on the worktop. Set the dough in front of you and gently shape into a round. Turn the dough over, then place it in your floured basket, banneton or tea towel-lined bowl.
    8. Cover the dough with a shower cap (or oiled cling film) and allow to rest for 1 to 2 hours, or until increased in size by a quarter and looking bubbly. Transfer your dough, in its basket or bowl, to the fridge to rise for another 12 to 16 hours, or until bubbly and risen by another quarter.
    9. Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9).
    10. Bring your loaf out of the fridge and scatter semolina over the top. Working carefully, remove the hot pot from the oven, take off the lid and gently tip your dough out into the pot, so now the pattern should be the right way up. Score it with a sharp knife, holding it at a 40 degree angle to the surface of the dough for the best slashes, then carefully cover and return to the oven.
    11. Reduce the temperature to 230ºC/446ºF/gas 8 and bake for 30 minutes. Carefully remove the lid and bake for a final 20 minutes, or until a malted golden brown. Remove to a wire rack to cool.

Nutrition Facts : Calories 160 calories, FatContent 0.7 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 5.5 g protein, CarbohydrateContent 34.8 g carbohydrate, SugarContent 0.7 g sugar, SodiumContent 0.9 g salt, FiberContent 2.2 g fibre

More about "bread making bowl recipes"

NO-KNEAD BREAD RECIPE | EPICURIOUS
Here's my basic no-knead, long-fermented rustic bread, a round loaf, or boule. It's an adaptation for the home kitchen of the much larger oval filone and the football-shaped pugliese sold at the Sullivan Street Bakery. I suggest you try this before any of the variations in Chapter Three, to get the hang of it. Even if you've baked before, the process is probably nothing like what your experience would lead you to expect. For one thing, many people who bake this bread find the dough to be unusually wet. Remember that most of the water is meant to be released as steam in the covered pot, and you'll be handling the dough very little anyway. Don't feel too uptight about any of this. For example, I specify that the dough should rise at room temperature, about 72 degrees Fahrenheit. (In many of the recipes, I say to put the dough in a warm, draft-free spot—same thing.) But if that's not what you have at the moment, you'll be okay anyway. Just pay attention to the visual cues: At the end of the first rise, the dough is properly fermented when it has developed a darkened appearance and bubbles, and long, thread-like strands cling to the bowl when it's moved. After the second, briefer, rise, the loaf has risen sufficiently if it holds the impression of your fingertip when you poke it lightly, making an indentation about 1/4 inch deep. It should hold that impression. If it springs back, let it rise for another 15 minutes.
From epicurious.com
Reviews 4.1
  • 6. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don't slice or tear into it until it has cooled, which usually takes at least an hour.
See details


TEACAKES RECIPE | BBC GOOD FOOD
Spare a bit of time to bake these delicious teacakes which you can serve warm with butter for a weekend breakfast, coffee morning or afternoon tea
From bbcgoodfood.com
Total Time 35 minutes
Category Afternoon tea, Breakfast
Calories 338 calories per serving
  • Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.
See details


EASY HOMEMADE BREAD | JAMIE OLIVER RECIPES
Cooking can be good for the soul and making bread is such a rewarding, therapeutic, tactile thing – you’ll be so proud of yourself when you’ve cracked it. From one simple bread recipe like this, there’s a million things you can do – big ones, small ones, in a tin, on a tray, get creative. There are also loads of lovely flours you can experiment with – wholewheat, rye, spelt, using a blend of a couple of different ones. Plus, making bread is a great thing to do with the kids – they'll love it.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 147 calories per serving
    1. Pour 650ml of tepid water into a large bowl. Add the yeast and mix with a fork for a couple of minutes.
    2. Pour in most of the flour and half a teaspoon of sea salt, then use a fork to mix together until you can’t move it anymore.
    3. Now get your clean hands in there and bring it together as a ball of dough, adding more flour as you need to stop your hands and the dough sticking.
    4. Transfer the dough to a flour-dusted surface and keep it moving, kneading, pushing and stretching it for 5 minutes, or until you have a silky and elastic dough.
    5. Use your floured hands to shape the dough into a rough ball, put it in a bowl, flour the top and cover with a clean, damp tea towel. Allow it to prove for about an hour or an hour and 30 minutes, or until doubled in size – ideally in a warm, draught-free place.
    6. Once the dough has doubled in size, knock the air out by punching it with your fist, then kneading for 30 seconds.
    7. You can now shape it or flavour it as required – folded, filled, traybaked, whatever – and leave it to prove for a second time, for 30 minutes to an hour, or until it has doubled in size once more.
    8. Preheat the oven to 180ºC/350ºF/gas 4.
    9. Carefully transfer your bread dough to the oven and gently close the door. Bake for about 35 minutes, or until golden. You can tell if it’s cooked by tapping its bottom – if it sounds hollow it’s done; if it doesn’t then pop it back in for a little longer.
    10. Once cooked, place your loaf on a cooling rack and allow to cool.
See details


SOURDOUGH BREAD | JAMIE OLIVER RECIPES
Making your own sourdough takes a bit of prep and know-how, but once you’ve got the knack and start developing your instincts, you’ll be hooked!
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 160 calories per serving
    1. The night before you want to bake, make the levain starter. Pour 50ml of tepid water into a large mixing bowl. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined.
    2. Leave, covered, in a warm place for at least 8 hours – it’s ready when lots of bubbles appear on the surface and the dough has a milky-sweet aroma.
    3. The next day, to make the final dough, pour 325ml of tepid water into a large mixing bowl and add 100g of the levain, which should float (the remaining levain can be fed and used as a new sourdough starter, or gifted to a friend). Use your fingers to gently stir it into the water until fully dissolved, then repeat with both flours. Cover with a damp cloth and rest in a warm place for 1 hour.
    4. Now add the salt and 25ml of tepid water, scrunching them into the dough until fully combined. Set aside, covered, in a warm place for 30 minutes.
    5. Wet your hand slightly and give the dough four folds in the bowl, one at each ‘corner’. This is one turn. Repeat this process another three times at 30-minute intervals, turning the dough four times in total across 2 hours. After the last turn, cover and leave to rise in a warm place for another 2 hours.
    6. To shape the loaf, tip the dough onto a clean surface and gently dust the top with a handful of semolina flour. Roughly shape into a round, being careful to keep as much air in the dough as possible. Rest, covered, for 30 minutes.
    7. Dust a basket or cane banneton with semolina flour (or you can simply use a medium bowl lined with a clean, floured tea towel). Lightly flour the dough again and flip it over, so the flour side is on the worktop. Set the dough in front of you and gently shape into a round. Turn the dough over, then place it in your floured basket, banneton or tea towel-lined bowl.
    8. Cover the dough with a shower cap (or oiled cling film) and allow to rest for 1 to 2 hours, or until increased in size by a quarter and looking bubbly. Transfer your dough, in its basket or bowl, to the fridge to rise for another 12 to 16 hours, or until bubbly and risen by another quarter.
    9. Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9).
    10. Bring your loaf out of the fridge and scatter semolina over the top. Working carefully, remove the hot pot from the oven, take off the lid and gently tip your dough out into the pot, so now the pattern should be the right way up. Score it with a sharp knife, holding it at a 40 degree angle to the surface of the dough for the best slashes, then carefully cover and return to the oven.
    11. Reduce the temperature to 230ºC/446ºF/gas 8 and bake for 30 minutes. Carefully remove the lid and bake for a final 20 minutes, or until a malted golden brown. Remove to a wire rack to cool.
See details


20 EASY BREAD RECIPES | ALLRECIPES
Mar 20, 2020 · 20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com
See details


BREAD RECIPES | ALLRECIPES
Chilly weather means getting to experience the simple joy of making a big pot of steaming hot soup. While there are few meals in life as comforting as a warm bowl of hearty soup, making it doesn't have to be a tedious task. You don't always have to throw …
From allrecipes.com
See details


30 EASY BREAD RECIPES FOR BEGINNER BAKERS | TASTE OF HOME
Aug 19, 2020 · One-Bowl Chocolate Chip Bread Quick breads—breads without yeast—are the perfect place to start for beginner bakers.This chocolate chip quick bread is made even easier by using just one bowl. Plus, it’s …
From tasteofhome.com
See details


100 RECIPES FOR HOMEMADE BREAD | TASTE OF HOME
Mar 30, 2018 · Bring the aroma of homemade bread to your kitchen by baking fresh loaves of these favorite recipes, including French bread, banana bread, cinnamon bread, garlic bread and more. Slather warm slices with butter or jam, make a hearty sandwich, or …
From tasteofhome.com
See details


EASY HOMEMADE BREAD RECIPE - BUTTER WITH A SIDE OF BREAD
Jan 02, 2019 · Easy Bread recipe made with simple ingredients & detailed instructions showing how to make bread! Best homemade bread recipe for both beginners and expert bakers. If you love Bread as much as we do, find all of our Best Bread Recipes Here! Homemade Bread …
From butterwithasideofbread.com
See details


50 BEST BREAD RECIPES - THE SPRUCE EATS
Sep 17, 2020 · These recipes are simple enough that even beginners can feel confident giving them a try. Some call for a bread machine, others require a stand mixer, but most need no appliance at all except for a hot oven. Soon, you'll be enjoying fresh white bread, …
From thespruceeats.com
See details


4 WEST BEND BREAD MAKER RECIPES
Sep 25, 2019 · West Bend has been making high quality and affordable kitchen appliances since 1911. They’re a leader in the industry and we just adore their bread makers. They’re reliable and always make and bake the perfect loaf of bread. So, we decided to cultivate a list of our four favorite West Bend bread maker recipes.
From yourbreadmachine.com
See details


HONEY WHOLE WHEAT BREAD | FAVORITE FAMILY RECIPES
May 27, 2019 · This bread is so good! I have been making it for a couple months now, alternating with some other bread recipes, but I always come back to this one. Great flavor and great texture. I use about 5 cups wheat flour and use white for the rest. Thanks!!!
From favfamilyrecipes.com
See details


ITALIAN-STYLE SEASONED BREAD CRUMBS - BOWL OF DELICIOUS
Apr 16, 2021 · In a small or medium bowl (or jar/container if storing for later), mix the plain bread crumbs (1 cup), the Italian seasoning (1 tablespoon), and the kosher salt (1/2 teaspoon) together. Store in an airtight container or jar for up to 1 year, and use in any recipe that requires Italian seasoned bread …
From bowlofdelicious.com
See details


THE BEST 29 BREAD MACHINE RECIPES - THE SPRUCE EATS
Dec 27, 2020 · A bread machine can complete the full bread-making process, from mixing to kneading, to rising, to baking. Just place the ingredients in the machine's bread pan and walk away. In two to three hours you will have freshly baked bread. But this countertop appliance can also make a lot more than just loaves of bread…
From thespruceeats.com
See details


CRANBERRY BREAD WITH CREAM CHEESE SWIRL | FAVORITE FAMILY ...
Dec 07, 2021 · There are many cranberry bread recipes out there, but this one really is the best! ... In small bowl, beat cream cheese until light and fluffy. Add 1 egg; blend well. Set aside. In large bowl, mix flour, sugar, baking powder, baking soda and salt. Stir in …
From favfamilyrecipes.com
See details


12 BREAD ALTERNATIVES FOR LOW-CARB ... - MEDICAL NEWS TODAY
Nov 09, 2021 · Ezekiel bread is a healthful bread that got its name from a Bible verse that mentions an ancient process of bread making. Ezekiel bread contains organic grains and legumes, including:
From medicalnewstoday.com
See details


HOME | LAY'S
Wherever celebrations and good times happen, LAY'S® potato chips will be there just as they have been for more than 75 years. With flavors almost as rich as our history, we have a chip or crisp flavor guaranteed to bring a smile on your face.
From lays.com
See details


FREE ONLINE QUIZZES | PCHQUIZZES - PUBLISHERS CLEARING HOUSE
PCH offers fun quizzes on a wide range of topics. Animals, history, traveling and more. Test your knowledge and play our quizzes today!
From pch.com
See details


GOOGLE MAIL
We would like to show you a description here but the site won’t allow us.
From mail.google.com
See details


20 EASY BREAD RECIPES | ALLRECIPES
Mar 20, 2020 · 20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com
See details


BREAD RECIPES | ALLRECIPES
Chilly weather means getting to experience the simple joy of making a big pot of steaming hot soup. While there are few meals in life as comforting as a warm bowl of hearty soup, making it doesn't have to be a tedious task. You don't always have to throw …
From allrecipes.com
See details


30 EASY BREAD RECIPES FOR BEGINNER BAKERS | TASTE OF HOME
Aug 19, 2020 · One-Bowl Chocolate Chip Bread Quick breads—breads without yeast—are the perfect place to start for beginner bakers.This chocolate chip quick bread is made even easier by using just one bowl. Plus, it’s …
From tasteofhome.com
See details


100 RECIPES FOR HOMEMADE BREAD | TASTE OF HOME
Mar 30, 2018 · Bring the aroma of homemade bread to your kitchen by baking fresh loaves of these favorite recipes, including French bread, banana bread, cinnamon bread, garlic bread and more. Slather warm slices with butter or jam, make a hearty sandwich, or …
From tasteofhome.com
See details


EASY HOMEMADE BREAD RECIPE - BUTTER WITH A SIDE OF BREAD
Jan 02, 2019 · Easy Bread recipe made with simple ingredients & detailed instructions showing how to make bread! Best homemade bread recipe for both beginners and expert bakers. If you love Bread as much as we do, find all of our Best Bread Recipes Here! Homemade Bread …
From butterwithasideofbread.com
See details


50 BEST BREAD RECIPES - THE SPRUCE EATS
Sep 17, 2020 · These recipes are simple enough that even beginners can feel confident giving them a try. Some call for a bread machine, others require a stand mixer, but most need no appliance at all except for a hot oven. Soon, you'll be enjoying fresh white bread, …
From thespruceeats.com
See details


4 WEST BEND BREAD MAKER RECIPES - YOURBREADMACHINE.COM
Sep 25, 2019 · West Bend has been making high quality and affordable kitchen appliances since 1911. They’re a leader in the industry and we just adore their bread makers. They’re reliable and always make and bake the perfect loaf of bread. So, we decided to cultivate a list of our four favorite West Bend bread maker recipes.
From yourbreadmachine.com
See details


HONEY WHOLE WHEAT BREAD - FAVORITE FAMILY RECIPES
May 27, 2019 · This bread is so good! I have been making it for a couple months now, alternating with some other bread recipes, but I always come back to this one. Great flavor and great texture. I use about 5 cups wheat flour and use white for the rest. Thanks!!!
From favfamilyrecipes.com
See details


BANANA BREAD RECIPE [WITH VIDEO] - SIMPLY RECIPES
Oct 11, 2021 · No need for a mixer for this recipe! Clean-up is easy too, if you want, you can mix everything in one mixing bowl. The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the …
From simplyrecipes.com
See details


THE BEST 29 BREAD MACHINE RECIPES - THE SPRUCE EATS
Dec 27, 2020 · A bread machine can complete the full bread-making process, from mixing to kneading, to rising, to baking. Just place the ingredients in the machine's bread pan and walk away. In two to three hours you will have freshly baked bread. But this countertop appliance can also make a lot more than just loaves of bread…
From thespruceeats.com
See details


BAKED BRIE IN A SOURDOUGH BREAD BOWL - FOODNESS GRACIOUS
How to make the ultimate baked brie in a sourdough bread bowl! It all starts out simple enough. Just buy one of those par-baked loaves of bread that are available in most stores, a circle of brie and cut a hole in the middle of the bread. Dig out the inside making sure to save the bread because those extra clumps of bread …
From foodnessgracious.com
See details


NO KNEAD BREAD - JO COOKS
Nov 14, 2021 · No Knead Bread was first published in the New York Times about 10 years ago. This bread requires no kneading which is why it’s become so popular. You basically throw everything in a bowl, mix it up, let it sit around for a few hours and let the yeast …
From jocooks.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »