Food and Entertaining

Homemade Bread | Keep Cooking And Carry On | Jamie Oliver

I’m gonna show you how to make homemade bread. There’s thousands of bread recipes out
there with different flours, some have fresh yeast some have dried yeast, some have no
yeast and there’s so much choice. But I want to give you the most basic one,
because there’s so many of you that have never made bread before. So first of all
get yourself 650 millilitres of tepid water. That means
kind of like warmish and we’re gonna put that into a large bowl and I’m gonna add
one sachet of dried yeast. Give it a nice little mix up with a fork, if you want to put a little pinch of sugar in there or little honey you can do that as well. It
just helps to wake the yeast up and if you leave it for a couple of minutes
you’ll see the bubbles starting. Now those bubbles are carbon dioxide okay,
and that carbon dioxide will become the little bubbles in your spongy bread and
listen if you haven’t got yeast please don’t worry about it, you can make flat
bread; fantastic. So we’ve got 1 kilo of strong flour that we’re going to add
into this water, so I’ll add most of that kilo holding just a little bit back and
I’m simply gonna mix it up with a fork. So I’m using a fork at the moment cuz it
keeps your hands clean, I’m gonna give it a nice pinch of salt and then you can
use your hands. Now look, whether it’s adults or kids this is a brilliant thing
to do. So you can see it’s getting sticky so if you get sticky hands just take
some of that flour and dust your hands down, move it around and we can pretty
much clean the side of the bowl. So look let’s get that bowl out, give it a little
dusting with my hand, I can get rid of this board. So there’s no right or wrong
way to knead, just kind of move it sort of move it apart it apart like this, stretch it and you
can move it around like that, you can pick it up and throw it down. All the
different flavours you can do, the shapes the sizes, in a tin, on a tray, in a
Cheesecake mould, little ones, big ones. Do you flavour it? Do you take leftovers and put
it inside a bread? Do you do pizzetta, focaccia? Calzone, there’s so many different things you can do and I think now more than ever it’s quite nice to do this. Actually I can already feel the yeast working; why?
Because it’s warm. Now I think it’s had a good knead, I’ll give it a little dusting
from a height, I’ll use my two hands just to go underneath it like this. A little
bit of flour on top, just put your hands underneath it like that to create a
little ball and then my friends there’s your dough, that’s gonna double
in size like that, it’s gonna be amazing. Let me show you, so I’ll put this in a
bowl like that and we’ll cover it with like a damp cloth and in about an hour,
hour and a half this will happen and have a little look same quantity same
recipe look at that, very cool. Look at the comparison. So what
we want to do is now knock it back okay. So we’ll do that by punching it like
that and you’ll see it just like Boof! Collapse. Once you’ve knocked it back, you
know, you can just take that out or give it another little short knead just for a
second. You can see all the little bubbles see, look at that, so we’ll knock that out.
Now this kilo batch of dough is enough to make 2 large loafs so let’s turn
half of this dough into a sort of rustic loaf okay. So I’ll just slice this in
half like that, look at the bubbles guys look at the bubbles! This smells amazing
already, so I’ll get a regular tray give it a little dust, I’ll just give it one
little knead like this. So as you knock that air out, if you
wanted to you could shape this into anything you want. You could make it into
a nice round loaf, I quite personally like making it into a sort of rustic
slipper. Just give it a little tap like that and just stretch it. Now we’re gonna
let that prove again for about half an hour to an hour, and that will double in
size right so just have a look at it now. You want it to be at least twice as big
at least and just put it in a draft free place a bit of flour on the top
like that. I quite like doing it rustic like that because it kind of
breaks and puffs up and it just looks really really rustic, so that I’m gonna
leave for an hour. Okay so the room smells absolutely incredible I proved those two breads until doubled in size, then whacked him in the oven at 180 degrees Celsius for about 35 minutes and here goes. This is our lovely rustic loaf, lovely look at that. Spongy, simple, nice, thin crust and you know if you
haven’t got any bread available in the supermarkets then, have a go.
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