Jamie Oliver Homemade Bread Recipe – Detailed Recipe cooking.
You can’t make bread – try this very Jamie Oliver’s simple recipe and you can bake fragrant baking at home!
Nutrition value of one portion: (only one loaf) Calories 334, total fat 1.3 g, saturated fat g, protein 12.5 g, carbohydrates 66.8 g, fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 55 мин.Difficulty: easy. Quantity: 1 loaf. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. high gluten flour flour 12-12.5% and ash content 0.6% (Russian flour, grains)
- 625 ml. cool water
- 3 sachets of dry yeast, 7 g each. or 30 gr. fresh yeast
- 2 tbsp. l Sahara
- 1 tbsp. l without a slide of shallow sea salt
- Flour for rolling dough
Recipes with similar ingredients: flour, yeast dough
Recipe preparation:
- Stage 1: make a deepening Pour bread flour on clean surface and make a large indentation in the center. Pour half the water in the well, then add the yeast, sugar and salt and mix with a fork.
- Stage 2: mix Slowly but surely mix flour to the center, taking it from the walls of the recess. Keep going add flour to the center until you get a consistency porridge, and then add the remaining water. Keep mixing You can now mix faster, making the mixture less sticky. Submerge your hands in flour and knead the dough until you have collected all the flour. (AT depending on the type of flour, additional amount of water).
- Stage 3: Kneading! This stage is the most important! Little oil your hands thoroughly knead the dough (press, fold, beat and collect the dough into a ball, again and again) for 4 or 5 minutes until you get a uniform and elastic consistency.
- Stage 4: raising the dough Flour the dough. Put it in a bowl, cover with foil and leave for about half an hour until it will not rise, in a warm, humid place without drafts. It will improve the taste and texture of your dough, it means that the yeast started act.
- Step 5: Forming and Proofing the Bread Once the Dough double in size, release air from it within 30 sec., pressing it to the bottom of the bowl. Now you can form the dough by to your taste (roll into a baguette, make with a filling or flat bread). Leave molded products for proofing lifting for 30 minutes up to an hour until they double in size again. This is the most important part, as proofing will add dough. the airiness, light and soft texture that we all love in fresh bread.
- Stage 6: baking bread Preheat the oven to 180 ° C. Highly gently place the dough on a baking sheet sprinkled with flour in preheated oven. Do not slam the door, otherwise you lose the warm air you need. Bake bread in for 25-30 minutes or until tender and golden brown colors. You can check the readiness by tapping on the bottom of the loaf – if the sound is empty, the bread is baked, if it is not, continue bake. After cooking, place on a wire rack and let it cool for at least 30 minutes. You can freeze the remaining bread. Pizza dough recipe.
