Jamie Oliver Challenge Recipe 6
Last night we had a BBQ with friends. We provided the meat, I had someone else bringing an entree, someone bringing the salads and someone else bringing dessert andI was a bit stuck on what I was going to make to blog about. Eventually I decided on bread. Who doesn’t like hot fresh bread with their meal? And Jamie Oliver has some great bread recipes in his books. Bread is easy peasy. Please don’t be afraid of yeast people. It won’t bite and if you follow the instructions properly it’s easy to use. Trust me, it will open up a whole new world.
I gave you Jamie’s Basic bread recipe back when I made Focaccia but here it is again. This time with all the steps included in case you want to make yourselves a plain loaf of bread.
Ingredients
Preparation
Stage 1. Dissolve the yeast and honey (or sugar) in half the tepid water.
Stage 2. On your largest available clean surface (even a big bowl will do if surfaces are limited), make a pile of the flour, semolina flour and salt. With one hand, make a well in the centre. (If possible, it is preferable to warm the flour and semolina flour.)
Stage 3. Pour all the dissolved yeast mixture into the centre and with four fingers of one hand make circular movements, from the centre working out-
wards, slowly bringing in the dry ingredients until all the yeast mixture is soaked up. Then pour the other half of the tepid water into the centre and
gradually incorporate all the flour to make a moist dough. (Certain flours may need a little more water, so don’t be afraid to adjust the quantities.)
Stage 4. Kneading! This is the best bit, just rolling, pushing and folding the dough over and over for 5 minutes. This develops the structure of the dough and the gluten. If any of the dough sticks to your hands, just rub them together with a little extra flour.
You can do Stages 2, 3 and 4 in a food mixer if you like, using the dough hook attachment.
Stage 5. Flour both your hands now, and Lightly flour the top of the dough. Make it into a roundish shape and place on a baking tray. Score the dough with a knife – this allows it to relax and prove more quickly.
Stage 6. Leave the bread to prove for the first time. Basically we want it to double in size. This is probably the best time to preheat the oven (see oven
temperatures for each bread variation). You want a warm, moist, draught-free place for the quickest prove, for example near the cooker, in the airing cup-board, in the plate warmer of a cooker or just in a warm room, and you can cover it with clingfilm if you want to speed it up. This proving process matures the flour flavour and should take approximately 40 minutes to an hour and a half, depending on the conditions.
Let’s just talk about proving so you know what’s going on. The yeast is now feeding on the honey or sugar in the warmth of the tepid water. In theory the
three things that all bacteria need to grow are heat, moisture and food. Any excess of these three things will kill the yeast (as well as salt, which we have
used to season the bread – it’s not half so nice without it, but it does slow down the proving to some extent).
Stage 7. Right, it’s double the size and time to knock it back. Knead and punch the dough, knocking all the air out of it, for about a minute.
Stage 8. Shape the dough into whatever shape you want – round, flat, filled, or whatever (see the variations to follow) – and leave to prove a second time in a warm place until the dough is double its size.
The important thing is not to lose your confidence now; if you don’t think it’s proved enough, leave it a bit longer and check the warmth or for any draughts.
Stage 9. Now it’s time to cook your loaf. After all your hard work, don’t spoil
your efforts. You want to keep the air inside the loaf, so don’t knock it, put it very gently into the oven and don’t slam the door. Bake according to the
recipe time and temperature given in the variations which follow, or until it’s cooked. You can tell if it’s cooked by tapping its bottom (if it’s in a tin you’ll have to take it out) – if it sounds hollow it’s cooked, if it doesn’t then pop it back in for a little longer.
Stage 10. Place the bread on a rack to cool – for cooking time see each recipe variation. You’re going to love this
Now for the Beer Variation.
For 1 large loaf
At Stage 1 you exchange the water for your favourite beer and follow the method until Stage 8. Make 6 equal-sized balls and place them next to each
other in a greased round cake tin (5 round the edge and one in the middle).
Sprinkle with either a light dusting of flour or some caraway seeds. Then prove until doubled in size (the balls will prove into each other). At Stage 9
bake at 225°C/425°F/gas 7 for 20-25 minutes or until done. Allow to cool for at least 45 minutes.
This bread doesn’t have a really strong taste of beer – just the mellow, malty undertones coming through.
I used a dark beer so the dough was a lovely caramel colour – this is before the first rise
And this was the finished product. Delicious. The perfect accompaniment to the BBQ.
Ignore the foil. I had to line my tin with foil because it’s old and the non-stick coating is peeling and I didn’t want it in my bread. I’m sure you’re kitchens are equipped with better quality pots and pans. I’m holding out for my new kitchen then I’ll splurge on some new stuff.
Be sure to eat as much as you can while it’s warm and fresh. It will never be as good the next day!
Love Kylie