PLAIN WHITE CAKES RECIPES

Place the yeast and caster sugar in a bowl with 290ml warm (not hot) water. Let sit for 5-10 minutes, until it begins to foam.

Sift the flour into a large bowl and stir in the salt, making sure it is evenly distributed. Create a well and then gently pour in the liquid. Bring together to form a dough. If the dough is a little dry at this point, add a little more water and make sure it is fully combined. Dust the work surface with a little flour and knead the dough for 15-20 minutes until smooth and stretchy.

Shape the dough into a round or oval then place on a baking tray dusted with a little flour. Cover with oiled cling film and leave to rise in a warm place for 1 hour, until the dough has doubled in size. Preheat the oven to 230°C, fan 210°C, gas 8.

Remove the cling film, dust the top of the loaf with a little flour. Turn the oven down to 200°C/180​°C fan/gas 6 and bake for 20 minutes. Then check every 1-2 minutes until risen and golden. Transfer to a cooling rack and tap the base of the bread to check it is cooked – it should sound hollow. The loaf is best enjoyed warm from the oven.

Cook’s tip: plain flour requires more kneading than strong bread flour in order to form the gluten that gives the dough its elasticity – so don’t give up!

1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
2. Peel and roughly chop the onions.
3. Trim, wash and slice the leeks.
4. Place a pan large enough to hold all the ingredients on a medium heat with the oil and butter.
5. Add the vegetables and cook with the lid on for 30 minutes or until the vegetables are softened and lightly coloured, stirring every so often.
6. Tip in the flour and stir it into the buttery veg until well mixed.
7. Divide the milk between three cups and add one cup to the pan, stirring until completely incorporated. Add the second cup and repeat.
8. Pour in the remaining milk and bring to the boil, stirring continuously.
9. Reduce the heat to low and cook for 20 minutes or until thickened, stirring regularly.
10. Carefully pour the sauce into a clean pan, leaving behind any burnt bits that are stuck to the bottom, and whiz with a stick blender until smooth. Season to taste with salt and pepper.

1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
2. Peel and roughly chop the onions.
3. Trim, wash and slice the leeks.
4. Place a pan large enough to hold all the ingredients on a medium heat with the oil and butter.
5. Add the vegetables and cook with the lid on for 30 minutes or until the vegetables are softened and lightly coloured, stirring every so often.
6. Tip in the flour and stir it into the buttery veg until well mixed.
7. Divide the milk between three cups and add one cup to the pan, stirring until completely incorporated. Add the second cup and repeat.
8. Pour in the remaining milk and bring to the boil, stirring continuously.
9. Reduce the heat to low and cook for 20 minutes or until thickened, stirring regularly.
10. Carefully pour the sauce into a clean pan, leaving behind any burnt bits that are stuck to the bottom, and whiz with a stick blender until smooth. Season to taste with salt and pepper.