Principle bread dough
For easy homemade bread
Principle bread dough
For easy homemade bread
“Learn the skills you need to bake bread with confidence, and use this principle bread dough to make all kinds of wonderful things, from pizza and calzone, to focaccia and twister bread – this recipe unlocks a whole world of bread-making opportunities. Sign up to YesChef to watch Jamie in action. ”
Makes 1 kg
Cooks In20 minutes plus proving
DifficultyNot too tricky
Nutrition per serving
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Calories 207 10%
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Fat 0.8g 1%
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Saturates 0.1g 1%
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Sugars 1.7g 2%
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Salt 0.5g 8%
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Protein 7g 14%
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Carbs 45.6g 18%
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Fibre 1.8g -
Of an adult's reference intake
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Ingredients
- 1 kg strong bread flour , plus extra for dusting
- 1 x 7g sachet of dried yeast
- 20 g runny honey
- olive oil , for greasing
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Method
- Pile the flour and 2 level teaspoons of sea salt onto a large flat surface or into a large bowl and make a well in the middle.
- In a jug, mix the yeast into 650ml of lukewarm water, stir in the honey, and leave for a few minutes. Now, gradually pour the mixture into the well, then use a fork to stir and bring in the flour from the outside to form a dough.
- Knead on a flour-dusted surface, picking the dough up and slapping it back down, for 10 minutes, or until smooth and springy. Place in a lightly oiled bowl, then cover with a clean damp tea towel and prove in a warm place for 1 hour, or until doubled in size.
- Knead and punch the dough, knocking all the air out of it, for about 1 minute. From here, you can shape the dough into whatever shape you want – round, flat, filled, or twister – and leave to prove a second time in a warm place until the dough is double its size.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited