SIMPLE HOMEMADE BREAD RECIPE | JAMIE OLIVER BREAD RECIPES
You can't beat freshly baked bread – crack this super simple bread recipe and conquer any loaf!
Total Time 55 minutes
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Stage 1: making a well Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
- Stage 2: getting it together Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)
- Stage 3: kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
- Stage 4: first prove Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.
- Stage 5: second prove, flavouring and shaping Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don't fiddle with it, just let it do its thing.
- Stage 6: cooking your bread Preheat the oven to 180°C/350°F/gas 4. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don't slam the door or you'll lose the air that you need. Bake for 25-30 minutes or until cooked and golden brown. 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. Once cooked, place on a rack and allow it to cool for at least 30 minutes – fandabidozi. Feel free to freeze any leftover bread.
Nutrition Facts : Calories 127 calories, FatContent 0.5 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 4.4 g protein, CarbohydrateContent 28 g carbohydrate, SugarContent 1.6 g sugar, SodiumContent 0.4 g salt, FiberContent 1.1 g fibre
TRADITIONAL WHITE BREAD RECIPE | ALLRECIPES
A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.
Provided by Allrecipes Member
Categories White Bread
Total Time 2 hours 30 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 2 9x5-inch loaves
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Place bread in the preheated oven and lower temperature to 375 degrees F (190 degrees C). Bake until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 30 minutes.
Nutrition Facts : Calories 167.4 calories, CarbohydrateContent 30.4 g, CholesterolContent 1.8 mg, FatContent 2.6 g, FiberContent 1.1 g, ProteinContent 4.9 g, SaturatedFatContent 0.9 g, SodiumContent 350.8 mg, SugarContent 2 g
More about "bread recipe for beginners recipes"
BASIC HOMEMADE BREAD RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Calories 102 calories per serving
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
EASY BREAD FOR BEGINNERS | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 80 minutes
Calories 1991 calories per serving
Place the flour in a large mixing bowl with the salt. Rub the butter into the flour, then stir in the yeast.
Make a well in the centre of the flour and pour in 350ml luke-warm water. Bring the mixture together with a round-bladed knife to form a dough and then turn out onto a floured surface.
Work the dough with the heel of your hands and stretch and turn it for about 10 minutes. Place the kneaded dough back in the bowl and cover with oiled cling film. Leave to rise in a warm place for 1 hour or until doubled in size.
Turn the dough out of the bowl and punch the surface with your knuckles. Then knead the dough again for 5 minutes.
Divide the dough in half. Divide one half into 6 and shape into balls. Place on a floured baking sheet and leave to rise again. Shape the remaining half of the dough into an oval and pop into a 1lb loaf tin. Cover with a damp tea towel or oiled cling film and leave to rise for 1 hour or until doubled in size.
Brush the bread rolls with a little beaten egg and scatter with seeds. Leave to rise, covered in oiled cling film for 20 minutes or until doubled in size. Meanwhile, preheat the oven to 220°C, fan 200°C, gas 8.
Bake the loaf for 30-35 minutes and the rolls for 15-20 minutes. Remove from the oven and tap the bases, if the bread sounds hollow, it is cooked.
BASIC HOMEMADE BREAD RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Calories 102 calories per serving
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
EASY BREAD FOR BEGINNERS | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 80 minutes
Calories 1991 calories per serving
Place the flour in a large mixing bowl with the salt. Rub the butter into the flour, then stir in the yeast.
Make a well in the centre of the flour and pour in 350ml luke-warm water. Bring the mixture together with a round-bladed knife to form a dough and then turn out onto a floured surface.
Work the dough with the heel of your hands and stretch and turn it for about 10 minutes. Place the kneaded dough back in the bowl and cover with oiled cling film. Leave to rise in a warm place for 1 hour or until doubled in size.
Turn the dough out of the bowl and punch the surface with your knuckles. Then knead the dough again for 5 minutes.
Divide the dough in half. Divide one half into 6 and shape into balls. Place on a floured baking sheet and leave to rise again. Shape the remaining half of the dough into an oval and pop into a 1lb loaf tin. Cover with a damp tea towel or oiled cling film and leave to rise for 1 hour or until doubled in size.
Brush the bread rolls with a little beaten egg and scatter with seeds. Leave to rise, covered in oiled cling film for 20 minutes or until doubled in size. Meanwhile, preheat the oven to 220°C, fan 200°C, gas 8.
Bake the loaf for 30-35 minutes and the rolls for 15-20 minutes. Remove from the oven and tap the bases, if the bread sounds hollow, it is cooked.
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