How To Make Bread At Home | Jamie Oliver

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lower in calories.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough adds depth of flavor and is a natural leavening agent.

Pour 650 millilitres of tepid water into a large bowl.

Add 1 sachet of dried yeast to the water and mix with a fork.

Optionally, add a pinch of sugar or honey to help wake the yeast and let it sit for a few minutes until bubbles form.

Add 1 kilogram of strong flour to the water, holding back a little flour.

Mix the flour into the water with a fork until combined.

Add a pinch of salt to the mixture.

Use hands to knead the dough until it becomes elastic, dusting hands with flour as needed.

Place the kneaded dough in a bowl and cover with a damp cloth.

Let the dough rise for about 1 to 1.5 hours until doubled in size.

Punch down the dough to release air and knead briefly again.

Divide the dough in half; shape one half into a rustic loaf and place on a tray to prove for another 30 minutes to 1 hour.

Roll out the other half of the dough to the size of a tea towel.

Spread pesto on the rolled-out dough and sprinkle with cheddar cheese and olives.

Roll the dough up and cut into pieces.

Place the rolled dough pieces into a pan to prove until doubled in size.

Preheat the oven to 180 degrees Celsius (approximately 356 degrees Fahrenheit).

Bake both loaves in the oven for about 35 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens