Homemade bread tends to be much healthier than shop-bought loaves in the absence of preservatives and added sugar.
That said, it’s something many people shy away from baking it in fear of getting it wrong.
However, with the right recipe it’s pretty simple to master, according to British chef Jamie Oliver.
Sharing the adapted recipe from his book “Happy Days With The Naked Chef”, Jamie explained: “Cooking can be good for the soul and making bread is such a rewarding, therapeutic, tactile thing – you’ll be so proud of yourself when you’ve cracked it.
“From one simple bread recipe like this, there’s a million things you can do – big ones, small ones, in a tin, on a tray, get creative.”
When it comes to the ingredients, all that’s needed is a simple mix of yeast and flour for two loaves, which works out to just 61p a serving when purchased at Sainsbury’s.
Jamie recommended the following quantities:
- One 7g sachet of dried yeast
- 1kg strong bread flour, plus extra for dusting
Alternatively, swap out some of the flour for a blend of different ones such as rye, whole wheat or spelt.
How to make bread
Start with 650ml of tepid water poured into a large bowl then add the yeast and mix with a fork for a couple of minutes.
Tip in most of the flour and half a teaspoon of sea salt, then use a fork to combine everything until it can’t be mixed any more.
Use clean hands to bring it together as a ball of dough, adding more flour as required to stop the dough sticking.
Transfer the mixture to a flour-dusted surface and continually knead, push and stretch it for five minutes, or until silky and elastic.
Use floured hands to shape the dough into a rough ball, transfer it to a bowl and flour the top. Cover with a clean, damp tea towel and leave it in a warm spot to prove for an hour, plus 30 minutes if needed for it to double in size.
Once the dough has doubled in size, knock the air out by punching it with your fist, then knead for 30 seconds.
Shape or flavour the dough to your liking and leave it to prove for a second time, for 30 minutes to an hour, or until it has doubled in size once more. Meanwhile, preheat the oven to 180C/350F/gas 4.
Carefully transfer the bread dough to the oven and gently close the door. Bake for roughly 35 minutes, or until golden.
Jamie noted: “You can tell if it’s cooked by tapping its bottom – if it sounds hollow it’s done; if it doesn’t then pop it back in for a little longer.”
