500g/1lb 1oz strong white bread flour, plus a little extra flour for finishing, about 300ml/10¾fl oz tepid water (warm not cold – about body temperature). Recipes should specify how many grams to use, but it is usually around 14-15g/½oz for one large loaf. Stir through the yeast, sugar and salt. SIMPLE SWAPS: Tip: dough left to rise slowly in the refrigerator overnight, where the 4C chill merely slows rather than halts the action of the yeast, will bake to a loaf with a crumb that stays moist for longer. You should never use very hot water to mix dough because it will kill the yeast and stop the dough from rising. The texture should be bouncy and shiny. Luckily, Russell Brown is on hand with his sublime soda bread recipe. 5. Search for: Search. Use what you’ve got and see where you end up. What will you make? Knead the bread for 8-10 mins or until smooth and elastic. https://www.jamieoliver.com/recipes/bread-recipes/basic-bread-recipe Do this for about 4 or 5 minutes until the dough is smooth and stretchy. Pour 650ml of tepid water into a large bowl. It’s also a quick loaf to put together, thanks to the lack of proving time, so can be whipped up to accompany any midweek dinner. Grasping the basics of baking bread is something any keen cook should master, whether you're planning to treat yourself to a homemade loaf every week or just want to wow with a speciality bread at your next dinner party. Try our easy bread recipes for sourdough, flatbreads, naan bread and soda bread. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. It contains a lot more gluten, a protein that makes the dough elastic. FOR PESTO, OLIVE & CHEDDAR TWISTER BREAD: It won't harm the bread as long as it's been tightly wrapped. White bread should keep for 3-5 days; speciality breads, especially those containing fruit or grains, will go mouldy more quickly. A truly ancient bread of the Americas, cornbread is a great Native American invention. Stir in the water, oil and honey. 800g/1lb 12oz loaf: defrost first, then bake for 25 minutes at 200C/390F/Gas 6 to restore the crust; do not bake from frozen. Flour takes time to fully absorb moisture, so leaving the dough for ten to 15 minutes after combining it will help reduce the stickiness. Perfect for sandwiches and toasties. 1. Rustle up homemade pitta bread to serve with dips or as a side dish to mop up juices. Sprinkle some flour on top and very gently rub it in. James Mackenzie uses his own brew, Two Chefs Ale, to flavour this homely loaf. My name is Monya and I am a chef and culinary consultant based in Berkshire, UK. Mix with your fingers to make sure all of the ingredients are combined and use the mixture to clean the inside of the bowl. See more strong white flour recipes (235). In a larger bowl, put the flour, remaining sugar, ½ tsp salt and baking powder. Try to knead using as little extra flour as possible, just enough so that the dough doesn’t stick – this will keep the pittas light and airy. Once you've tried homemade bread straight from the oven, you'll never go back. Put an old, empty roasting tin into the bottom of the oven. Divide the dough into eight balls then flatten each into a disc with the palm of your hand. Work quickly so that the mixture doesn’t stick to your hands – if it does get too sticky you can add a little flour to your hands. Turn the dough by 90 degrees and repeat. The loaf is cooked when it’s risen and golden. It should sound hollow when fully cooked. From soda bread and baguettes to bread machine recipes, sourdough, flatbreads and more. Or jarred peppers blitzed into a paste with garlic and nuts? Most recipes will stand being covered and refrigerated immediately after mixing, before kneading, and left for up to eight hours. Easy-blend yeast is typically sold in sachets of 7g/¼oz , so one sachet is approximately equivalent to 14-15g/½oz of fresh yeast. Bread can be bought ready-made or be homemade. This is why careful measuring is important. The dough is then lightly kneaded and shaped into the desired loaf. 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. Be sure not to use too much yeast, or the final loaf will have a prominent yeasty flavour. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the loaf to create a diamond pattern. Fold the far edge of the dough into the middle of the dough, then turn the dough by 45 degrees and repeat. Make a well in the middle and gradually pour in the water. Spread some pesto – whatever you’ve got – all over the surface. 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. 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. Tip the flour into a large mixing bowl. They are delicious on their own, buttered or with leftover roasted meats and salad. Divide the dough into eight balls then flatten each into a disc with the palm of your hand. Pour 650ml of tepid water into a large bowl. If the bread is slightly older then re-bake as follows: To reheat fully baked frozen breads use the following times and temperatures as a guide, but always make sure the centre of the bread is piping hot when you remove the bread from the oven. Plus, making bread is a great thing to do with the kids – they'll love it. Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). Get started with Paul Hollywood's step-by-step white bread recipe or choose one of our other bread recipes for the perfect loaf. The kneaded dough then needs to 'prove' (or left to rise) until it has doubled in size. “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. Heat oven as high as it will go (ideally 250C/230C fan/gas 9) and put a large baking tray on the middle shelf of the oven to get searingly hot. If you don't have a bread machine, follow the notes at the bottom of this recipe. Put the flour into a large mixing bowl and add the butter. Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews. ”, Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, 1 x 7 g sachet of dried yeast, 1 kg strong bread flour , plus extra for dusting. Once cooked, place your loaf on a cooling rack and allow to cool. And finally, proof that sometimes the most simple things in life are the best. Pour a little water into the empty roasting tray at the bottom of the oven just before you shut the door – this creates steam which helps the loaf develop a crisp and shiny crust. As yeast grows, it produces carbon dioxide, which makes the dough expand and rise. Think jam, or honey and raisins, or chocolate spread and mashed bananas. It makes a soft and tasty loaf with a flaky crust. Knead for 5-10 mins until you have a soft, smooth and elastic dough. As a rule, 300ml/10½fl oz of water per 500g/17oz of flour will make a firm dough with a smooth, even texture, perfect for a classic farmhouse cob. Monya Kilian Palmer . A savoury, salty Mediterranean sun-dried tomato loaf that makes a great sandwich with peppery rocket and ham. The use of tapioca, or cassava flour, allows the long starch strands to create a unique texture to the crumb and crust of this bread. Add the yeast at one side of the bowl and add the salt at the other, otherwise the salt will kill the yeast. 4. Bring the mixture together into a soft dough. Uncover and bake your bread at 200C/180C fan/gas 6 for 30-35 mins until golden. 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. Carefully remove the hot tray from the oven. If not cooked, put loaf back in the oven out of the tin and test again after 10 mins. This recipe makes two perfectly simple and perfectly good white loaves of bread. Now squash, destone and tear over the flesh of a few olives. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. You can easily make them ahead and freeze them for a fail-safe snack. Wrap well, and slice first if that's more convenient. Gently turn and smooth the dough into a round loaf shape. Nothing beats the smell of freshly-baked bread in the kitchen. Ollie Moore bakes up a loaf inspired by a simple wander through his garden. 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.
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