Simple homemade bread recipe | Jamie Oliver bread recipes (2024)

FAQs

How does Jamie Oliver make bread? ›

Method. Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork. Slowly, but confidently, bring in the flour from the inside of the well.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Using milk instead of water in your yeasted bread is an easy way to add a touch of sweetness, making it ideal for challah, dinner rolls, cinnamon rolls, and hot dog buns. Milk sugars not only add a hint of sweetness but also result in a softer, more uniform crumb and ensure a nicely browned crust.

In a nutshell, if you're buying basic, cheap sandwich bread, it's probably cheaper than you can make it at home. But if you compare two loaves similar to what you could make at home — one made with high-quality ingredients as opposed to one made with lesser quality ingredients — home baking becomes much cheaper.

While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.

Potato Flakes or Potato Water

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

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.

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.

Can you freeze homemade bread? ›

Both store-bought and homemade bread should freeze well, says Lisa Brooks, the chef and owner of Heart & Soul, a personal chef service. Her go-to method involves wrapping the bread in two layers of plastic wrap and then storing the loaf in a resealable plastic freezer bag before freezing.

Johanna Hartzheim, co-founder and head of product at Wildgrain, a bread and pasta delivery service, recommends eating homemade bread within three days but says it will last up to a week. "The bread will start to dry up and become a bit harder over time, but it takes much longer until it becomes moldy," she says.

Homemade bread contains no chemicals, artificial additives, preservatives, or enzymes. These are often used in store-bought bread to make them stay fresher for longer and enhance the taste.

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.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.