Easy homemade bread | Jamie Oliver recipes (2024)

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Easy homemade bread

Plus a pesto, olive & cheese twister

  • Vegetarianv
  • Veganvg
  • Dairy-freedf

Plus a pesto, olive & cheese twister

  • Vegetarianv
  • Veganvg
  • Dairy-freedf

“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. ”

Makes 2 large loaves

Cooks In45 minutes plus proving time

DifficultyNot too tricky

BreadKeep cooking and carry on

Nutrition per serving
  • Calories 147 7%

  • Fat 0.6g 1%

  • Saturates 0.1g 1%

  • Sugars 0.6g 1%

  • Salt 1.3g 22%

  • Protein 5g 10%

  • Carbs 32.4g 12%

  • Fibre 0.2g -

Of an adult's reference intake

recipe adapted from

Penguin Anniversary Edition: Happy Days With The Naked Chef

By Jamie Oliver

Ingredients

  • 1 x 7 g sachet of dried yeast
  • 1 kg strong bread flour , plus extra for dusting

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Penguin Anniversary Edition: Happy Days With The Naked Chef

By Jamie Oliver

Tap For Ingredients

Method

  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.

Tips

FOR PESTO, OLIVE & CHEDDAR TWISTER BREAD:
1. Taking your dough after Step 6, on a flour-dusted surface, use a rolling pin to roll out half of the dough to about the size of a small tea towel.
2. Spread some pesto – whatever you’ve got – all over the surface.
3. Now squash, destone and tear over the flesh of a few olives.
4. Coarsely grate or break over a few chunks of cheese (see below for swaps).
5. Roll up the dough like a Swiss roll, wrapping all those fillings inside, then with a sharp knife cut into eight chunks. Place the pieces close together, swirl-side up, in an ovenproof pan or on an oiled baking tray, and leave to prove again as per step 7 above, then follow the remaining steps.

SIMPLE SWAPS:
– I would normally use mozzarella for a bread like this, but really it’s worth trying it with other cheeses. Use what you’ve got and see where you end up.
– Feel free to experiment with different combos. How about smoked ham, grated cheese and a little tomato? Spinach, feta and pine nuts? Or jarred peppers blitzed into a paste with garlic and nuts?
– You could easily make a sweet twister bread. Think jam, or honey and raisins, or chocolate spread and mashed bananas. What will you make?

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recipe adapted from

Penguin Anniversary Edition: Happy Days With The Naked Chef

By Jamie Oliver

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Easy homemade bread: Jamie Oliver

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Easy homemade bread | Jamie Oliver recipes (2024)

FAQs

What does adding milk instead of water do bread? ›

It adds nutritional value to baked goods. Mainly protein, calcium, and vitamin B12 which are all necessary for a heathy diet. But we don't only look for the nutritional benefits when using milk in our bread dough. The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter.

How can I make my bread lighter and fluffy? ›

If you want a lighter fluffier bread loaf just add 2 Tbsp of dry milk to the flour per loaf of your bread. Vinegar has a very similar effect to the dough as the ascorbic acid. It helps hold the dough together and strengthens the bubbles so they won't pop.

How does Jamie Oliver make bread? ›

Method
  1. Stage 1: making a well. Pile the flour on to a clean surface and make a large well in the centre. ...
  2. Stage 2: getting it together. Slowly, but confidently, bring in the flour from the inside of the well. ...
  3. Stage 3: kneading! ...
  4. Stage 4: first prove. ...
  5. Stage 5: second prove, flavouring and shaping. ...
  6. Stage 6: cooking your bread.

How to make homemade bread more flavorful? ›

If you're looking to ramp up the taste of your favorite bread recipe, we recommend adding a bit of fat. A fat like butter, olive oil or coconut oil in small quantities will help your bread achieve a higher rise and it will also boost its flavor by tenfold.

What does adding egg to bread dough do? ›

besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

Is it better to use butter or oil in bread dough? ›

The spongy texture and moist flavor that oil creates can be a boon to certain recipes. Not to mention oil is cheaper and easier to work with. Butter will always provide superior flavor and that melt-in-your-mouth texture. In many recipes, combining the two gives the best of both worlds.

What is the secret to a soft and fluffy bread? ›

Add Milk

To make your bread soft and fluffy, another trick used by commercial bakers is replacing water with milk. Milk has fats which make bread softer.

What happens if I put too much yeast in my bread? ›

General amounts of yeast are around 1 - 2 % of the flour, by weight. Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand.

Does more sugar make bread fluffier? ›

Yeast feed on sugar and it's the gasses produced by yeast that causes the dough to expand and “rise”. More accurately stated though, it's the yeast that has the effect but it's a symbiotic relationship. Too little sugar will impede the rise by not having sufficient nutrient for the yeast.

What is the secret to making homemade bread? ›

12 tips for making perfect bread
  1. Use the right yeast. ...
  2. Store your yeast properly. ...
  3. Treat salt with care. ...
  4. Take your time. ...
  5. Try different flours. ...
  6. Consider vitamin C. ...
  7. Practice makes perfect. ...
  8. Don't prove for too long.

Why is Irish bread so good? ›

It was for everyday use, and its distinctive soft, crumbly, dense texture results from the "soft" wheat that grows in the cool climate of Ireland, meaning that it doesn't have enough protein to form the gluten structure of yeast-raised breads. Hence the use of baking soda, originally potash, as a leavening agent.

What is a Nigella bread? ›

Introduction. Look, the name is meant to be a bit of a joke, but what I'm talking about is a pitta-like bread, glazed golden with beaten egg and sprinkled with nigella seeds. This is what I make when I'm in mezze-mode.

What makes the tastiest bread? ›

Sweeteners such as malt and honey are used to add flavor to bread dough. Malt, which is available in powder and liquid form, can be added to almost any bread. It's important to use a nondiastatic version, though, as diastatic malt has active enzymes, which, in excess, will make dough extremely sticky.

Does bread taste better the longer it rises? ›

The benefits of the overnight rise go beyond flexibility. Long, slow fermentation in a cold environment leads to better, more nuanced flavor development in your bread.

What is good to add to homemade bread? ›

There are several different things you can add to bread, depending on if you want sweet or savory. There is cheese, of course, and garlic with a little green onion or oregano. For sweet you can add cinnamon sugar, with raisins or not, depending on how well you and your family like them.

What happens if you substitute milk for water in baking? ›

Yes, you may make cakes with milk instead of water. Because fat provides richness and solidity to the cake, milk can increase the cake's moisture content and flavor. 1) Use the same quantity of milk as water called for in the recipe.

What happens if you use milk to make bread? ›

Milk yields dough with a higher pH compared to water dough, and the fermentation will be slower. Fermentation tolerance (the ability of the dough to work properly in a range of temperatures) will be slightly improved. Bench time will be extended as the dough ferments more slowly at this stage.

Why is milk better than water for baking? ›

Should I use milk or water in a cake? First, it's always best to use what the recipe calls for, otherwise, milk is usually a better choice over water. Milk contains things that water doesn't, like sugar and fat, which can also help with the taste and texture of the cake.

What does dry milk do for bread? ›

High-heat nonfat milk powder is processed at a higher temperature, which means it has a higher denatured protein content. High-heat milk powder also has a sweeter, slightly more caramelized flavor. The added sweetness and protein helps bread dough rise—particularly enriched dough like brioche.

References

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