Jamie Oliver's bread recipe is cheaper than supermarket loaves and so 'simple'

10 March 2024 , 18:00

943     0

Why not try this recipe for yourself? (Stock photo) (Image: Getty Images/iStockphoto)

If you've ever wanted to impress your friends and family members with your baking skills, it's time you learnt this easy-to-follow bread recipe from Jamie Oliver.

Some of us will have a real fear of baking after suffering numerous mishaps in the kitchen, either burning a recipe to a crisp or severely underbaking. It can be daunting to rustle up a delicious treat, much less make a loaf of bread from scratch, but the TV chef says you shouldn't worry about how it turns out and encourages first-timers to have fun and "get creative."

The pro has shared the classic recipe in his book Happy Days With The Naked Chef, which references the cookery show that made him famous. The 48-year-old renowned restaurateur and cookbook author said: "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."

He added: "From one simple bread recipe like this, there are a million things you can do – big ones, small ones, in a tin, on a tray, get creative." Thankfully, you won't need to spend too much of your hard-earned cash to make this wholesome homemade bread.

Jamie's homemade bread is 'delicious' and 'comforting' (Channel 4)

You'll need to purchase a simple mix of yeast and flour for two loaves, which works out to just 61p a serving when purchased at Sainsbury's while buying a loaf of bread from them will cost you £1.20.

Chef shares two ingredients that make perfect base for any soup - and stock hack

Not only that, this recipe is better than buying supermarket loaves, as it's much healthier since you can avoid adding sugar to the mixture.

Ingredients:

• One 7g sachet of dried yeast
• 1kg strong bread flour, plus extra for dusting

Method:

1. In a large mixing bowl add 650ml of tepid water and the yeast, and mix the ingredients with a fork for a few minutes.
2. 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.
3. Use clean hands to bring it together as a ball of dough, adding more flour as required to stop the dough sticking.
4. Transfer the mixture to a flour-dusted surface and continually knead, push and stretch it for five minutes, or until silky and elastic.
5. 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.
6. Once the dough has doubled in size, knock the air out by punching it with your fist, then knead for 30 seconds.
7. 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.
8. Carefully transfer the bread dough to the oven and gently close the door. Bake for roughly 35 minutes, or until golden.

Ayaan Ali