How To Make Bread | Jamie Oliver - AD

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides healthy fats.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

Make a well in 1 kilo of strong bread flour.

Add 1 sachet (7 grams) of yeast to 620 ml of tepid water.

Add a pinch of sugar to the tepid water to feed the yeast and let it activate for about 5 minutes until it bubbles.

Add a couple of pinches of salt to the flour well.

Once the yeast is activated, pour the water into the well of flour.

Use a fork to mix the flour and water from the outside to the inside until it forms a porridge-like consistency.

Knead the dough for about 10 minutes until it becomes smooth and elastic, using a marble surface and a pallet knife if needed to scrape off sticky bits.

Place the kneaded dough in a bowl greased with a little oil, cover with cling film, and let it prove for about 2 hours until doubled in size, or refrigerate for a slower prove for more flavor.

After 2 hours, add flour to a surface and pull out the dough, then split it in half and shape each half into a ball.

Cover the shaped dough with a humid tea towel and let it prove for about 1 to 1.5 hours until doubled in size.

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

Bake the bread in the oven for 30 to 35 minutes until it sounds hollow when tapped and has a crisp top.

Remove the bread from the tin and check for a hollow sound to ensure it's fluffy and cooked inside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens