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How To Make Bread | Jamie Oliver – AD

How To Make Bread | Jamie Oliver – AD

So guys, let me show you a really simple bread recipe This is a really trusted way to do it, it’s super simple and you can do it easily at home yourself, it’s really good fun And I’m going to be bigging up my beautiful bakeware range And this is going to make 2 nice big tins First up we’ve got 1 kilo of strong bread flour Use your hand to make a well and then what we’re going to do is add yeast to some tepid water All sachets are 7 grams, so were going to add 1 sachet to 620ml of tepid water So if you leave that for about 5 minutes, what you’re going to do is activate this dormant dry yeast And it will start to bubble Absolutely start to bubble, so mix it up What you can do is add just a little pinch of sugar to the tepid water Now what this does it feed the yeast, get’s it going, wakes it up It also gives you a beautiful kind of, slightly darker crust Let it just begin to froth up and then we’ll make the bread Add a nice generous couple of pinches of salt To the flour well We’re going to wait for that yeast to activate and start kid of, bubbling At that point we’re going to add the water to the well Now you can see I’m using my fork here and I’m just bringing the fork in from the outside to the inside, it makes like a kind of porridge first What we want to make is a beautiful, smooth, elastic dough This recipe of normally bang on but sometimes depending on the weather, you know the flour can react slightly differently So be prepared to add a little bit more water or flour depending on how it looks Literally use the fork until the last moment when you can’t use it anymore Then were going to go through a process of kneading, now I can kind of tell you there’s a specific technique but really just move it Stretch it, rip it. Really rub it and rub it onto the marble, it’ll become less sticky Of course if you’ve got little stuck bits of dough you can use a pallet knife just to scrape the dough off of it Every time you knead it, you’re kind of making the gluten stronger and stronger and therefore it’s going to trap and stretch and hold in those gases That the yeast, kind of create OK guys so look, that’s had about 10 minutes kneading now This is going to have 2 proves, the 1st prove will be to develop flavour OK, so I’m just going to put it in a bowl, rub with a little bit of oil and you can do this over about 2 hours until it’s doubled in size Or you can even do it in the fridge so it’s colder, and it’ll prove slower, but what you’ll get is even more flavour, it’ll develop more flavour So you choose which way you want to do it, I’m going to cover this with some cling film So it’s kept nice and humid And if you look over here, here’s a dough that’s had 2 hours proving So let’s have a little look I’m going to add a little bit of flour To a surface here and pull out this dough I’ll split this dough in half here, smash the air out of it and then what we’re going to do is just fill these 2 molds here Knead it out into a ball, just put it straight it Next thing I do is get myself a tea towel and I just put it under a warm tap and I want to ring it out so it’s a nice humid environment And then I’ll simply pop this over the top and let it prove for about an hour/hour and a half until its doubled in size and then we’ll bake it So guys after an hour you can see it’s doubled in size, I’m going to put it in the middle of the oven The oven is preheated to 200 degrees Celsius which is 400 Fahrenheit 30 minutes in there, 35 minutes until it sort of sounds hollow when you tap it, and we’ll be good to go OK guys so after 35 minutes, I took the bread out of the tin, and I wanted to hear that hollow sound And then you know it’s fluffy and cooked on the inside, of course the top is really nice and crisp Let’s have a little look inside Beautiful, look at that A nice simple sandwhich or toast made with homemade bread, turns the everyday and the boring into something sublime and gorgeous If you want to see more of my gorgeous bake ware range hit the I up there and check it out, it’s beautiful And if you want to see a lovely recipe for Irish Soda Bread made with Gennaro Contaldo, yeah he’s Italian And Donal Skehan, he’s definitely Irish, then details are in the information box below You’re going to have a lovely time cooking that, it’s a great recipe So, until next time guys, bye!

100 thoughts on “How To Make Bread | Jamie Oliver – AD

  1. Thanks a lot for the video. I hope my bread will turn out really good on tomorrows food tech/food science experiment. ๐Ÿ™‚ ๐Ÿ™‚ ๐Ÿ™‚ ๐Ÿ™‚ ๐Ÿ™‚

  2. Is it just me or is the cameraman extremely annoying? Why can't he just film what he does, instead of constantly switching to his face. I don't care about his face. I care about the bread.

  3. What does egg do? Is it really needed? Cause we bake reak with milk
    And butter but didnt taste good

  4. Does anyone know how long I would bake this and at what temperature if I just made 1 big loaf with this recipe instead in 1 tin? Thank you! ๐Ÿ™‚

  5. Nice I made today excellent .
    My husband likes it but I canโ€™t have yeast or wheat
    Jamie is there other recipes that I can make bread for myself
    I have intolerance to wheat and yeast .
    Thankyou …

  6. Your basic youtube bread recipe differs from your web site recipe in that you mix the yeast in the water with the sugar before adding to the bread bowl. Just to let you konw

  7. Jamie..I tried this recipe …and let it proof overnight..actually about 14 hrs in a cold area ( it's -20ยฐC here ) punched it down in the morning, kneaded it a bit, put it in the pans to rise again..this time in a slightly warmed oven with a tray of boiling water underneath..baked as advised…it came out PERFECT!! Thank you!! What a forgiving recipe! Oh..making a well on the counter to incorporate the yeast and water…well…didn't work out so well..it's safer to use a huge bowl…less cleanup..

  8. I know jamie oliver from my england friend .that time a was asking about how to make a pizza cz he s also good in coom.n then i ask about other recipe..n he said i got the recipe from jamie oliver best recipe ever. N finally i always watch the jamie oliver s vidio when i want to make a good recipe

  9. When the bread goes in the oven, the rack above it is nearly touching the top of the dough. When he shows the loaves after they have risen by nearly double and are perfect……lol

  10. Im puzzled.. In your Naked Chef book Jamie you suggest 3 x 7 g sachets of yeast to 1kg of flour but here you suggest 1 sachet to 1 kg of flour. ?? HELP !! Looks great fun but Im keen to get this right as Im taking to an event . R

  11. As a german I kinda feel insulted of that โ€œbreadโ€ .This kind of bread has almost no taste to it. Why would you eat something that boring when there are so many great sorts of bread

  12. We're out of bread so I thought I'll watch this so I could make some but then realised my oven is broken and I only have flour , damn it sucks

  13. Thank you, but what if i dont want to fill my entire countertop with flour, what do you recommend using instead?

  14. I love his videos…i watch his chennel in TLC and youtube…i am big fan…and love his recipes

  15. My first go & I went up the street for 30 mins. while the yeast was getting activated,
    Was that too long for that part & did the yeast lose some of its OOMPH for the later processes?
    Still on the job, & I may have put too much Olive Oil in the bowl.

  16. Wow brilliant !! love this.. but can i add milk and butter into the dough before pouring the yeast water

  17. ๐Ÿ˜ฅ๐Ÿ™Œ๐Ÿ™๐Ÿ™๐Ÿ™‹๐Ÿ‘๐Ÿ‘Œ๐Ÿ‘Œ๐ŸŒน๐ŸŒน๐ŸŒธ๐ŸŒธ๐ŸŒท๐ŸŒท๐Ÿ€๐Ÿ

  18. I love the idea of baking my own bread for the family, but geez every recipe is different, quarter teaspoon vs a whole sachet of yeast, knead, don't knead. Jamie says need to trap in the gases and yeast, other recipes say kneading will release the precious gases and wholes. Ill give this recipe a go and see how it works out.

  19. I just uploaded a video of how i do it go check it out, in my opinion 2h+ to prove is quite a long time!!!

  20. Over proofed it and there is no way that bread baked in that oven without hitting the rack that was above the over proofed dough.

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