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
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
More about "egg dyeing recipes"
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!
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving
- 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.
See details
DEVILED EGG RECIPES - MARTHA STEWART
Deviled Egg Recipes A classic finger food, deviled eggs are the perfect bites for any event. Whether you go traditional or opt for newfangled toppings, these bite-size appetizers are easy to make …
From marthastewart.com
From marthastewart.com
See details
EASTER EGG - WIKIPEDIA
The dyeing of Easter eggs in different colours is commonplace, with colour being achieved through boiling the egg in natural substances (such as, onion peel (brown colour), oak or alder bark or …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
BACON, EGG, AND TOAST CUPS RECIPE | MARTHA STEWART
In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg …
From marthastewart.com
From marthastewart.com
See details
THUNDER EGG - STARDEW VALLEY WIKI
Thunder Egg is not used in any bundles. Recipes. Thunder Egg is not used in any recipes. Tailoring. Thunder Egg is used in the spool of the Sewing Machine to create a Shirt. It can be used in dyeing, serving as a purple dye at the dye pots, located in Emily's and Haley's house, 2 Willow Lane. Quests. Thunder Egg …
From stardewvalleywiki.com
From stardewvalleywiki.com
See details
DINOSAUR EGG - STARDEW VALLEY WIKI
Dec 02, 2021 · Dinosaur Egg is not used in any bundles. Recipes. Dinosaur Egg is not used in any recipes. Tailoring. A Dinosaur Egg is used in the spool of the Sewing Machine to create the Dinosaur Hat. It can be used in dyeing, serving as a green dye at the dye pots, located in Emily's and Haley's house, 2 Willow Lane. Quests. Dinosaur Egg …
From stardewvalleywiki.com
From stardewvalleywiki.com
See details
HIGH ELEVATION HARD COOKED EGGS – FOOD SMART COLORADO
If you plan to eat the decorated eggs, start with hard-cooked eggs without visible cracks and use food coloring or specially made food-grade egg dyes. Consume within 1 week. Eggs that crack during dyeing …
From foodsmartcolorado.colostate.edu
From foodsmartcolorado.colostate.edu
See details
HARD BOILED EGGS IN THE OVEN RECIPE | ALLRECIPES
Horrible. Terrible. No Good runny eggs. This was the worst. Dyeing eggs for Easter I decided to try this method for my 5 dozen eggs we were dyeing. My kids like to eat a few eggs as we go, first egg was perfect. Second egg had a runny side other side was perfect - half cooked egg. The third was completely raw. Fourth a perfect soft boiled egg.
From allrecipes.com
From allrecipes.com
See details
PYSANKA - WIKIPEDIA
A pysanka (Ukrainian: писанка, plural: pysanky) is a Ukrainian Easter egg, decorated with traditional Ukrainian folk designs using a wax-resist method. The word pysanka comes from the verb …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
DEVILED EGG RECIPES - MARTHA STEWART
Deviled Egg Recipes A classic finger food, deviled eggs are the perfect bites for any event. Whether you go traditional or opt for newfangled toppings, these bite-size appetizers are easy to make …
From marthastewart.com
From marthastewart.com
See details
EASTER EGG - WIKIPEDIA
The dyeing of Easter eggs in different colours is commonplace, with colour being achieved through boiling the egg in natural substances (such as, onion peel (brown colour), oak or alder bark or …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
BACON, EGG, AND TOAST CUPS RECIPE | MARTHA STEWART
In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg …
From marthastewart.com
From marthastewart.com
See details
THUNDER EGG - STARDEW VALLEY WIKI
Thunder Egg is not used in any bundles. Recipes. Thunder Egg is not used in any recipes. Tailoring. Thunder Egg is used in the spool of the Sewing Machine to create a Shirt. It can be used in dyeing, serving as a purple dye at the dye pots, located in Emily's and Haley's house, 2 Willow Lane. Quests. Thunder Egg …
From stardewvalleywiki.com
From stardewvalleywiki.com
See details
DINOSAUR EGG - STARDEW VALLEY WIKI
Dec 02, 2021 · Dinosaur Egg is not used in any bundles. Recipes. Dinosaur Egg is not used in any recipes. Tailoring. A Dinosaur Egg is used in the spool of the Sewing Machine to create the Dinosaur Hat. It can be used in dyeing, serving as a green dye at the dye pots, located in Emily's and Haley's house, 2 Willow Lane. Quests. Dinosaur Egg …
From stardewvalleywiki.com
From stardewvalleywiki.com
See details
HIGH ELEVATION HARD COOKED EGGS – FOOD SMART COLORADO
If you plan to eat the decorated eggs, start with hard-cooked eggs without visible cracks and use food coloring or specially made food-grade egg dyes. Consume within 1 week. Eggs that crack during dyeing …
From foodsmartcolorado.colostate.edu
From foodsmartcolorado.colostate.edu
See details
HARD BOILED EGGS IN THE OVEN RECIPE | ALLRECIPES
Horrible. Terrible. No Good runny eggs. This was the worst. Dyeing eggs for Easter I decided to try this method for my 5 dozen eggs we were dyeing. My kids like to eat a few eggs as we go, first egg was perfect. Second egg had a runny side other side was perfect - half cooked egg. The third was completely raw. Fourth a perfect soft boiled egg.
From allrecipes.com
From allrecipes.com
See details
PYSANKA - WIKIPEDIA
A pysanka (Ukrainian: писанка, plural: pysanky) is a Ukrainian Easter egg, decorated with traditional Ukrainian folk designs using a wax-resist method. The word pysanka comes from the verb …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
DEVILED EGG RECIPES - MARTHA STEWART
Deviled Egg Recipes A classic finger food, deviled eggs are the perfect bites for any event. Whether you go traditional or opt for newfangled toppings, these bite-size appetizers are easy to make …
From marthastewart.com
From marthastewart.com
See details
EASTER EGG - WIKIPEDIA
The dyeing of Easter eggs in different colours is commonplace, with colour being achieved through boiling the egg in natural substances (such as, onion peel (brown colour), oak or alder bark or …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
BACON, EGG, AND TOAST CUPS RECIPE | MARTHA STEWART
In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg …
From marthastewart.com
From marthastewart.com
See details
THUNDER EGG - STARDEW VALLEY WIKI
Thunder Egg is not used in any bundles. Recipes. Thunder Egg is not used in any recipes. Tailoring. Thunder Egg is used in the spool of the Sewing Machine to create a Shirt. It can be used in dyeing, serving as a purple dye at the dye pots, located in Emily's and Haley's house, 2 Willow Lane. Quests. Thunder Egg …
From stardewvalleywiki.com
From stardewvalleywiki.com
See details
DINOSAUR EGG - STARDEW VALLEY WIKI
Dec 02, 2021 · Bundles. Dinosaur Egg is not used in any bundles.. Recipes. Dinosaur Egg is not used in any recipes. Tailoring. A Dinosaur Egg is used in the spool of the Sewing Machine to create the Dinosaur Hat.It can be used in dyeing…
From stardewvalleywiki.com
From stardewvalleywiki.com
See details
HIGH ELEVATION HARD COOKED EGGS – FOOD SMART COLORADO
If you plan to eat the decorated eggs, start with hard-cooked eggs without visible cracks and use food coloring or specially made food-grade egg dyes. Consume within 1 week. Eggs that crack during dyeing …
From foodsmartcolorado.colostate.edu
From foodsmartcolorado.colostate.edu
See details
HARD BOILED EGGS IN THE OVEN RECIPE | ALLRECIPES
Horrible. Terrible. No Good runny eggs. This was the worst. Dyeing eggs for Easter I decided to try this method for my 5 dozen eggs we were dyeing. My kids like to eat a few eggs as we go, first egg was perfect. Second egg had a runny side other side was perfect - half cooked egg. The third was completely raw. Fourth a perfect soft boiled egg.
From allrecipes.com
From allrecipes.com
See details
PYSANKA - WIKIPEDIA
A pysanka (Ukrainian: писанка, plural: pysanky) is a Ukrainian Easter egg, decorated with traditional Ukrainian folk designs using a wax-resist method. The word pysanka comes from the verb …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details