Snap bread

Name: Snap bread
Ingredients: 20g fresh yeast or 2 x 7g sachets of dried yeast; 20g runny honey; 500g strong bread flour, plus extra for dusting; 500g fine semolina flour, plus extra for dusting (if you can’t get hold of any semolina flour, plain flour will do)

Not Too Tricky

About the recipe

This bread is great for using up leftover bits of dough, so you don’t need to make the full basic recipe quantity unless you want loads of them. But, they do keep in an airtight container for a couple of weeks and freeze really well.

The Naked Chef, p190

nutrition per serving

Calories

13%

Fat

Saturates

Sugars

Salt

35%

Protein

16%

Carbs

22%

Fibre

of an adult’s reference intake

Recipe From

The Naked Chef

By Jamie Oliver

BUY THE BOOK

Ingredients

20g fresh yeast or 2 x 7g sachets of dried yeast

20g runny honey

500g strong bread flour, plus extra for dusting

500g fine semolina flour, plus extra for dusting (if you can’t get hold of any semolina flour, plain flour will do)

Method

Find the recipe!

For the full recipe, head to page 190 of The Naked Chef.

Tags

The Naked Chef Bread & doughs

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