basic bread recipe

made it today :):) yummy. so easy and so tasty. added some black onion seeds mmmm fab. many many thanks Jamie. x

I have just found this recipe and made 2 loaves (200 degrees for 30 mins) FAB U LOUS! Definitely the best recipe ever and SO easy. Will defo' be making it again. J.O. you are brilliant! Thank you.

Great recipe. I have baked heaps of bread and I like to try different recipes and techniques and this one just keeps on coming back as the the best and most versatile. You can play around the types of flour and other additional things too. I love adding sundried tomatos and herbs to half of mine and just leave the other half plain.

I got the problem with this one that in the books its clear but here on the webpage its totally not.all the amounts are diff.and not half the same.<br />

Home made bread is the best - I prefer it to bakers or supermarket stuff. I always put a pie dish in the bottom of the oven and add a mug (about half a pint) of boiling water to it just before I put the bread in - the steam helps it rise well before the crust forms!

I LOVE THIS BREAD

love it

I decided to make two loaves and I cooked them for minutes at my convection oven on 425 degrees for 25 minutes. I would recommend cooking your loaves for 20 minutes at 400 degrees instead as I found them a little dry the first time.

i donot get it

For those of you asking for a temperature and time, This will depend on what you do with your bread dough.<br /> <br /> Big loaf takes longer to cook than smaller rolls... see the individual recipes of exact cooking times.<br /> <br /> As for the use of a bowl, You can if you are worried about having a mess or dont have space... But if you have the work space all you need to do is pile up your flour then make a well in the middle, pour in the water yeast mix slowly bring in the flour from the sides... if you are careful the water will not escape and the flour will mix in an become a sticky dough bring the rest of the four in and there you go you have your dough... <br /> <br /> Jamie is the king of the kitchen!<br />

Thank you for the basic bread recipe .... but really ? .....you omitted the basic time and basic temperature to cook the basic bread ? ........ basically, begin with 200DegC (390DegF) for 25 minutes and then check (tap the bottom of the loaf) as described.

I always use this basic recipe, and adapt it to my tools and setting... good stuff. simple

I found it curious that a bowl was not used to mix this bread!! It would be a lot easier and less messy than having to keep a wall of flour to keep water from escaping.

Where is the oven temperature for cooking the bread. This is basic information. Hmm, I will have to surf the Internet for a website that has a complete recipe. <br /> Otherwise, it is my old recipes handed down that I will be using as they never fail. Thank you Gran and Mam

Hi there, does it matter the quality of the Flour eg the higher cost of the flour, the higher quality the bread? cos I get dense bread and quite stodgy. BUT reading this I think I will try 2nd proving after a damn good knead (I thought I was doing it enough).<br /> Also I melt the butter and salt in the tepid water first (easier breakdown)...IS this a no no??<br /> I do enjoy the making and have fun, even if it is heavy bread...(Tx Jamie)

Ruth, by 'Strong Flour' I think he means a high protein content. Most flour (depending on the wheat) is about 8-10% protein. In Australia I buy 'Bakers Flour' which has a higher protein content, about 11-14%, to make my bread. I think higher protein = higher gluten which helps the bread rise and gives a better bread consistency rather than a cake like consistency which you might get with flour that's say only 8% protein.

Hi, can anybody tell me what 'Strong Flour' is??<br /> We don't have this in Portugal, we only have,<br /> Fine SR/ Fine Plain Flour/ Tipo 55/ Tipo 65.<br /> Can anybody tell me which one to use for bread. I tried ordinary plain flour, but it came out too dense and chewy.

How long does it take to make this?!?

This receipe works really well with fresh yeast!

i plan on doing this in my bread machine as well. In which order did you put the ingredients into the machine?

Can dough be kept in the freezer to be baked another day? Thanks<br />

I just made this into two braided loaves... 1 plain white and 1 herb and garlic. Then I did an egg wash to get them nice and golden. They smell and look GREAT! I'm so excited to try them!

thanks forthe bread recipe gonna have a go cant wait i will post results on here later when all iks done and dusted thanks again jenny

I love Jaime's breads I've been making them since high school, they won me a scholarship to culinary school THANKS JAIME I especially love making them now and watching my kids faces as they eat this delicious bread. Thank you 1000 times

Why are there no time and temperature reference on this? I did my version for 20 mins at 200 degrees C (as this is what the bread mixs I had in the cupboard suggest) and it comes out fine. Really nice with pumpkin and sunflower seeds in it!

But when I tap the bottom to hear for a hollow sound, do I take the whole thing out of the oven and flip it upside down, tapping the bottom of the pan? Do I take it out of the pan and tap it? Please clarify!!!

I am not putting yeast, i do my own sourdough. It's more natural for me :)

Yet another great recipe from you Jamie. I know bread is simple to make if you can read and follow the recipe on the flour packet you buy but it never tastes like the bakery you buy from and is very heavy.
I have found it quite heavy so looked for the perfect recipe and found one. No doubt I will experiment with my ingredients as thats what I love doing and it hasn't failed me yet as a wife and mother. They're still alive and they love me. Recipe for heaven in my eyes.........MWAH!

Can't wait for easter festivities

I love making bread and out of all the recipes
and methods I have used this has to be the
Best one, thanks Jamie :)

Esta genial la receta, yo en ocasiones uso cerveza en vez de agua y esta muy bueno. La cantidad de sal varía según como lo queramos, yo utilizo solo un pellizco y esta muy bien e incluso se puede sustituir por un poco de pimienta negra recién rallada. Un saludo a todos y uno especial para Jamie, que es mi profesor de cocina!!

i just did it in my bread machine...it was nice..but next time i'll use milk instead of water

Hi to all of those who are wondering at what temperature to bake your bread, I just watched Oliver's Twist in Sydney Australia & Jamie baked a BASIC BREAD & he gave no temperature or time But Jamie does say in the above recipe BAKE ACCORDING TO YOUR CHOICE OF RECIPE.....In his recipe HONEY & BANANA BREAD (which uses the Basic Bread recipe) the temperature used is 190oC, 375oF or GAS MARK 5 & to test if the bread is ready you tap it & if its a hollow sound your good to go.. so to speak....I hope that is of some help to you

Is there a basic bread/cake recipe without yeast? (not looking for sourdough) I have a yeast intollerance and heard that you could use eggs instead to make the dough rise.

Can someone tell me how the eggs work in basic bread and cake repipes?

recipe says 30 g of yeast not salt!

Made this bread. As someomne else said, no oven temperature, so I guessed. The bread came out great until I bit into it and it was the most salty horrible bread I have evr tried. The Jamie's Kitchen book recipe says 1oz(30g) salt. Surely this is wrong!!!! Yuk.

Ummmm I'm just making this bread and have realized there is no oven temperature/position or time to cook????

WHAT TEMPERATURE?

WHAT TIME?

WHAT A USELESS RECIPE!

Turned out great thanks!!

"You can tell if it's done by tapping its bottom – if it sounds hollow it's done". Also works when you are in the loo!

@Sarah
It means make a hole in the middle of the pile of flour on a work surface.
However, for me I did it in a bowl first and then when the mixture comes together then put it on the floured surface and then knead.

=> Sarah
Pile the flour out of the bowl on to a clean*surface* such as a kitchen work top. Then make a hole or well in the center of the pile that you can pour the liquid into.

Watched Jamie last Saturday morning kitchen making this bread, but in the show he did not prove the bread, instead adding the other ingredients and then baking, however in his recipe it asks you to prove the bread before rolling out and adding ingredients. Is it ok not to prove the dough???

I have just used your bread recipe everything went fine but I found that my bread was not soft enough I would have liked it to be a lot softer the outside was delicous nice and crusty.
Any ideas where I went wrong?

This is the first time I've made bread and its come out great, just like proper bread, I'm really impressed! Thanks.

I'm confused!! I just watched Jamie on Saturday Kitchen making his bread - and he added a handful of salt and a similiar handful of sugar - now I go into the recipe on the net and it suggests 2 tbls of sugar and 1 of salt - which is it?
HELP!
LIZX

how long do we need to bake for this recipe and the temperature?

Someone was asking where to get fresh yeast, I have just bought some from the bread department at Sainsbury's, hoorah!!!

A good basic bread recipe. I personally substitute half the flour for whole wheat flour. I made two loaves, one plain and one with chopped salami and grated cheddar kneaded in. For people who couldn't get the bread to rise, you should try proving your yeast. Mix the sugar (honey works equally well, just something for the yeast to eat) with the TEPID (just below body temperature, folks) water and let it sit for about 5-10 minutes until it's nice and foamy. Add that to your flour/salt mixture.

If your bread is really dense, it's not been kneaded enough. I personally kneaded for about 20 minutes, with whole meal dough. If you use all white flour, you should be kneading about 10.

I am keen to try this but 1kg of flour is way too much bread for me. It'll prolly go off before I finish it. If I reduce it (maybe even as low as 250g flour), how do I adjust the temperature and/or the baking time?

Cheers

I have been making bread for years with a bread maker and had never been successful with handmaking bread until today! The best easiest bread ever. My kids love it...already asking if I can make it again and it's no even finished. 10 out of 10!!!

Wow! Never attempted bread before and such fun making it! It grew and grew and tasted great, we sadly even took photos! Recommended to all

Hi Jamie! This receipe is perrrrfecccct!!!!!!!!!!!!!!!!! = ) Thanks! However, my mum was asking if an even healthier version is available, ie. using wholemeal flour. So may I know if the proportion of all the other ingredients will be the same if I use 1 kg of fine wholemeal flour instead of strong bread flour? Thanks! = )

well, it's in the oven now - will let ya know how it tastes later

This is great! The bread, and the fact that people in every corner of the world are enjoying this recipe. Such a simple thing to share. We're in Australia and make this bread every sunday afternoon for dinner that night. I did find that 30 mins was really not long enough though. It's so good warm with jam and cream. Enjoy world... :)

my first loaf:) with my boyfriend...
we tried 180 deg for fan forced and 30 minutes...
so good:)

oh my god! are you lot serious???? you dont put fat in bread! the most you will ever put in is oil! and yeast eats sugar, it needs it to multiply, without the sugar it wont rise!!!

why so much sugar its not a cake ?
and why cant we make bread as good as the french what do they have that we cant make ?

How come there is no fat added?
Steph

@ Brigitte: i tried the sour dough recipe. as you said, it was just a heavy what ever with a super hard crust. hey jamie, i really love your recepies and i would be happy if you could give a hint what is wrong with the sour dough recipe in your book! thanks,
sebastian

Did anybody try the sour dough recipe? It`s in the book" happy days with the naked chef. I tried it and it came out horrible a big heavy lump with no airholes at all. And you coud not eat it, baerly cut it apart!
All the other bread recipes taste really nice. But with the sourdough recipe is something wrong.

Hey, that one is for Jules P.
I experienced for a kg of dough, to put the bread into an oven with 240 degress and for 3/4 of an hour! Place it almost on the bottom of the oven (inside) and wet the bread on its outside beofre putting it in.
Like this, it will be nice and crusty on its outside and soft on its inside.
180 degrees and 30 min is not enough.
Hpe you ll be lucky

Thanks for this fantastic recipe, it works really well and you have made the instructions so easy to follow. I've made quite a few loaves using this recipe, even adding my own flavours, my favorite so far is Cheese and Garlic. I'm just about to try another loaf with various seeds.

Thanks again Jamie :-)

insane recipe nice one

I tried this recipe today, but something went wrong! All OK until out of oven, it looked baked on the outside - a nice golden brown, sounded hollow when i tapped bottom, but when I opened it after it had cooled, it was doughy and unbaked on inside. It was a roundish shape, baked at 180 degrees for 30 mins. Was the temperature or time wrong? Or maybe the shape was wrong - too round and full for it to bake through - perhaps i should have flattened it a bit? Also, why don't you put a time and temp on your recipe just for basic bread? Any tips much appreciated.

Wow is all I can say, the best ever home made bread or bread in general. Definately a lot of love was put into it and it showed.

totally love this recipe!!! im going to add a little bit more sugar next time though.. it oculd be slightly sweeter..

Love your recipes Jamie! But every time I make the bread, it's always too dense, and the loaf weighs a ton! lol. Tastes fantastic, but how can I get it to be lighter with more rise? Hmmm....

i have tried this bread recipe and it worked out realy well ihave bought the new jamie olive book . This is way better than the ones in shops it saves a lot of money and works perfectly even with kids

iloooooooove this bread recipe

hiya, iam trying your basic bread recipe tomorrow for my daughter and a bunch of her mates who are coming for a pasta night, hope it turns out well? iam sure it will, what with the way you make it sound so easy. shall i be eating my words tomorrow now not bread ha ha....tracey take care...

Good evening! I have already seen much of your programms, beginning from the cycle Lucky days with Nacked Cook. All programs are very interesting and cognitive, even my little daughter (2 years) loves to see and call me. Thank you for your good idea with your programms and recipes!

gas mark 7 220`c for 30mins

Yes,your influence reaches as far as Langkaiw Island, Malaysia !! I've just tried your basic bread recipe and it's fantastic !! I made one huge loaf which turned out perfectly. Baked at 230deg for 30-35 minutes. Next time i'll try rolls and smaller loaf. I'm trying the banana bread now as we can get bananas from the hedgerow over here. Just made banana and coconut jam to go on that !! Thanks Jamie.

which gas mark please ? somebody ? i just realized theres no gas mark settings on ere folks .

We just got your cook book ( Jaimie at home ) and im bloody fed up ! mainly cos theres so much to try out , BUT ive been wanting to try making my own bread as im FED up to the back teeth with supermarkets shoving crap , tasteless bread to us AND putting prices up as well for this crap !

SO im on a quest to cook my own bread from your recipies , also were going through your cook book as well trying out new ideas for fresh , home cooked meals ...SOD THE SUPERMARKETS ( and that includes Sainsburys Jaimie )

cheers bub . !

What a gift you have for describing how to do things.
I have been terrified om making bread but you manage to make it sound achievable.

Thanks for all your amazing recipes!

Sugar is used to "feed" the yeast, I think, and therefore contributes to a lighter, tastier bread; it isn't necessarily used to make sweeter bread.
It makes no difference if you use a bowl or not; you have more room and less washing up if you don't use a bowl, but if you don't have room, or are afraid it will go everywhere, then use a bowl!

Absolutely gorgeous. I now make it everyday

hello!!!
im only 14 but when i make bread with my granmar it turns out just right and has a really nice warming smell to it. i want to know if its okey to use normal salt and self raising flour.
i want to make some bread at home now because im bored and im off school ill :(
i really admair all your cooking technequs.

lots of love from your youngest fan ;) francesca xoxo

Hey bud....you're the best as is...God Bless You and Your food....Cheers
Attila

hi i am holly hudson i am 14 and i used this recipe for my gcse prodject and got a B so thanks !!!! it tasted great by the way!!

I don't know about all that sugar - seems out of keeping with the times. I think it is the Americans who are fond of putting sugar in their bread - I've not seen it in British or European recipes.

makes good reading hope I can say the same after I have tried the recipe.

Thanks Jamie

i rub this recipe all over my face every night.

HI! Tried the honey and banana bread with this basic bread recipe. Turned out disastrous! The amount of water /liquid did not seem enough for the flour, so i added some more to get it stodgey, Then i added instant yeast 21g, is that the same as dried yeast ? the bread did not rise. i baked it anyway and it turned out really really chewy! threw out the whole thing in the end! help!!

I have made the filled bread italian style, tasted wonderfull. Now I'm making a normal bread but only with half of the ingredients, it needs to go in the oven for 35 minutes, is that still the same with half of the amount of ingredients?.
And I love to watch your show, you love food and that shows and the recipes are so tastefull. Thanks!!

"Making a well on a clean surface". If you have ever mixed sand cement mortar mix, this is how you mix in the water, the old-fashioned way. You make a pile and hollow the center so that the water doesn't escape and slowly absorbs into the dry mixture. If you don't do this the water flows all over the place and doesn't mix in properly. I think this is what Jamie means here with the dry flour and water.

Thanks Jamie,
We"are watching your show here in Turkey, and having great fun. The bread was delicious. I worked on a special board that we use in Turkey. Yum yum

I've tried this recipe loads of time and it's great. I also put honey and walnut in, which is delicious.

what gas mark??

Make a well, ie put your flour on a surface a create a hole in the middle with slight walls of flour round the sides. You can use a bowl or the worktop, I prefer a bowl myself

This is fine, I do it often here, as I like bread and pasta, and all these baked stuff, lately I did a lot of filled bread with a similar recipe, you should give a try filling it with provolone

Also, thank you Jamie, your TV shows are very well received here in Brasil

Me, my friends and acquaintances love to watch your programmes, keep going mate !

I don't understand the comment about making a well on a clean service - does it mean on the side or in a bowl?? Can someone help?