HOMEMADE YEAST ROLL RECIPES RECIPES

Name: Easy homemade bread
Total time: 45 min
Yield: 2 large loaves
Ingredients: 1 x 7 g sachet of dried yeast; 1 kg strong bread flour plus extra for dusting

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

Ingredients

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

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

Ingredients

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.

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