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WITH stocks left bare on supermarket shelves, Jamie Oliver has revealed how to make his own bread at home, and you’ll only need two ingredients.
The naked chef shared his simple recipe as part of his Keep Cooking and Carry On series for Channel 4.
Sam Robinson / Channel 4
Jamie Oliver has revealed how to make your own bread with just two ingredients
Speaking on the show, he said, “There are thousands of different bread recipes, with different flours, some have fresh yeast, some have dry yeast, some have no yeast.
“There are many options, but I want to give you the most basic because there are many of you who have never made bread before.”
All you will need for the recipe is dry yeast, strong bread flour and a little warm water.
The kilo of dough is enough to make two large loaves.
Youtube
He shared his recipe on the cooking show Channel 4 Keep Cooking and Carry On
Jamie Oliver’s Two-Ingredient Bread
Ingredients
- 1 sachet of 7 g dry yeast
- 1 kg of strong bread flour (plus extra for sprinkling)
Method
- Pour 650 ml of warm water into a large bowl. Add the yeast and mix with a fork for a couple of minutes.
- Pour most of the flour and a half teaspoon of sea salt, then use a fork to mix until you can no longer move it.
- Now put your clean hands there and bring them together like a ball of dough, adding more flour as you need to stop your hands and make the dough stick.
- Transfer the dough to a flour-dusted surface and keep it moving, kneading, pushing and stretching for 5 minutes, or until you have a silky, elastic dough.
- Use your floured hands to form 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 demonstrate for about an hour or an hour and 30 minutes, or until it doubles in size, ideally in a warm, draft-free place.
- Once the dough has doubled in size, blow the air out with your fist, then knead for 20 seconds.
- Now you can shape or spice it up as needed (folded, packed, tray baked, whatever) and let it taste a second time, for 30 minutes to an hour, or until it has doubled in size once more.
- Preheat the oven to 180ºC / 350ºF / gas 4.
- Carefully transfer your bread dough to the oven and gently close the door. Bake for about 35 minutes, or until golden brown. You can tell if it’s cooked by touching its bottom; if it sounds hollow, it’s done; if not, replace it a little more.
- Once cooked, place the bread on a wire rack to cool and let cool.
This recipe was published on Kidspot, and has been published here with permission.
Start by adding the yeast to the warm water and mix before adding the flour to the same bowl.
After combining the ingredients, they will form a dough, knead for several minutes before placing them in a glass container and letting them demonstrate for an hour, up to an hour and a half.
Punch back and knead for another 20 seconds before forming two loaves and letting it show for 30 minutes, an hour until it doubles in size.
Bake for 35 minutes until cooked (see full recipe below).
Jamie says don’t worry if you don’t have yeast, since you can still make flatbread with the recipe.
He also adds that the same dough can be used for dozens of variations, from focaccia to a pizza base, depending on how creative you feel.
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