TEA BREAD RECIPES RECIPES
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.
Total Time 45 minutes
Yield 2 large loaves
Number Of Ingredients 2
Steps:
- Pour 650ml of tepid water into a large bowl. Add the yeast and mix with a fork for a couple of minutes.
- 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.
- 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.
- 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.
- 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.
- Once the dough has doubled in size, knock the air out by punching it with your fist, then kneading for 30 seconds.
- 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.
- Preheat the oven to 180ºC/350ºF/gas 4.
- 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.
- 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
EARL GREY TEA BREAD RECIPE - BBC FOOD
Dried fruit is plumped up by being soaked overnight in Earl Grey tea. After that it’s a quick stir-together job and a couple of hours later, voila, the perfect tea loaf. Equipment: You will need a 900g/2lb loaf tin.
Provided by Mary Berry
Prep Time 12 hours
Cook Time 2 hours
Yield Makes 1 loaf
Number Of Ingredients 7
Steps:
- Put the currants and sultanas in a bowl and pour over the hot tea. Stir, cover and leave to soak overnight for the liquid to absorb.
- Preheat the oven to 150C/130C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with non-stick baking paper.
- Add the flour, sugar and egg to the bowl of soaked fruit (if there is a little excess liquid this is fine) and mix thoroughly.
- Spoon into the prepared tin and level the top. Bake for 1¾ hours, or until the cake is risen and just firm to the touch, but check it after 1¼ hours to see how it is doing. Leave to cool in the tin for about 10 minutes.
- Turn out the cake and remove the paper. To serve, cut into fairly thick slices and spread with butter to serve.
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BANANA BREAD RECIPE | JAMIE OLIVER RECIPES
This is a super-tasty treat and a great way to use up overripe bananas – eat this with a nice, hot cup of tea and you’ll be in heaven. Banana bread is a great recipe to make with kids, and they’ll enjoy tucking into it, too!
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 230 calories per serving
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 230 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Lightly grease the bottom and sides of a 1-litre loaf tin with a little butter – I use a folded-up piece of kitchen paper to do this.
- In a large bowl, use a wooden spoon to beat the soft butter until creamy.
- Crack in the eggs and beat them with the butter. It might look a little lumpy but don’t worry, it will come back together later.
- Peel 3 of the bananas, then mash and smush them into the mix with a fork so you’ve got a mixture of smooth and chunky.
- Stir in the honey and the apple juice, then use a spatula to fold in the flour and cinnamon, taking care not to over mix.
- If using, chop the pecans on a chopping board using the cross-chop method (or you could bash them with a rolling pin), then fold them through the mixture.
- Spoon all the mixture into the loaf tin, then peel and slice the remaining banana and poke into the top. Bake for 40 to 50 minutes, or until golden and cooked through. To check if it’s done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf’s cooked; if it’s slightly sticky it needs a bit longer.
- Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.
- Transfer to a nice plate, cut into slices, then serve. It’s delicious spread with butter, honey, your favourite jam or even chocolate spread. Have fun!
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CHALLAH BREAD | JAMIE OLIVER BREAD & BAKING RECIPES
Traditionally challah is braided lengthways but we’ve done a lovely round version, which is typically made for Rosh Hashanah (Jewish New Year).
From jamieoliver.com
Total Time 1 hours
Calories 270 calories per serving
From jamieoliver.com
Total Time 1 hours
Calories 270 calories per serving
- Place the dry ingredients in a large bowl with 1½ teaspoons sea salt, stir to combine then make a well in the centre.
- Crack the eggs into a small bowl and beat. Next, pour in 1½ tablespoons of oil and 350ml water into the well and add most of the beaten egg (saving a little for egg washing later). Mix with a fork, then bring together with your hands to form a ball.
- On a lightly dusted surface, knead the dough for 10 minutes until smooth and springy. Be careful not to add too much flour here to prevent the dough drying out.
- Place in a large oiled bowl, cover with a damp tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.
- To braid your challah, divide the dough into two balls. Put one aside covered with a damp tea towel and cut the other ball into 4 even pieces. Roll each piece into a thin sausage-shape, roughly 60cm long.
- Place two of the strands next to each other vertically. Weave the remaining two strands horizontally over and under the vertical strands to form a cross shape.
- Working with the top pair of strands, take the strand that is underneath and place over the strand next to it. Do the same with the next pair of strands and continue this around the cross. Once all four pairs have been crossed over, do the same in the reverse direction – clockwise/anti-clockwise depending on your strands. The rule to go by is to always place the underneath strand over its pair.
- Continue this process until you have used up the dough. As you start to run out of dough tuck the ends under the loaf to form a neat braided ball. Place on a lined baking tray.
- Repeat the braiding technique with your second ball of dough.
- Cover both loaves loosely with a damp tea towel and leave to rise for a further 30 minutes. Preheat your oven to 180°C/350°F/gas 4.
- Use the remaining egg to glaze the challah. Sprinkle over the sesame seeds and bake for 40 minutes, or until golden. Adding extra egg wash halfway, if needed.
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