Jamie Oliver shares ‘the most basic’ bread recipe to make during coronavirus lockdown

With more Britons staying at home during the coronavirus lockdown, Jamie Oliver has shared his tips on how to cook using basic ingredients. Appearing on Channel 4’s Jamie: Keep Cooking and Carry On, he revealed “the most basic” bread recipe that can be made at home.

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With everyone restricted on how often they can leave the house, many will try to be more adventurous when cooking at home.

Jamie Oliver has given tips on how to cook good meals only using leftovers and basic ingredients.

He shared a simple bread recipe that is made with just three ingredients.

What do you need?

Ingredients

Makes two large loaves

650ml of water

1kg strong flour

One sachet dried yeast

Method

Jamie shared how to easily make bread while explaining what substitutes could be made.

The chef said: “First of all, get 650ml of tepid water- that means warmish – and we’re going to put that into a large bowl and add one sachet of dried yeast.

“Give it a mix up with a fork. If you leave it for a couple of minutes you see the bubbles start.

“If you haven’t got yeast, don’t worry about it. You can make a flatbread.

“Next, we’ve got 1kg of strong flour that we’re going to add into this water. I’ll add most of the kilo, holding just a little bit back and I’ll simply mix it up with a fork.

“I’m going to add a pinch of salt and you can then use your hands [to mix].

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“If you get sticky hands just take some of that flour and dust your hands down and move it around to clean the side of the bowl.”

He told budding chefs to remove the dough from the bowl and begin kneading and stretching the bread.

“When I feel it’s had a good knead, I put my hands under it to create a little ball,” Jamie added.

The mixture should be put into a bowl, covered with a damp cloth and left for 60 to 90 minutes.

The expert said: “We now want to knock it back so we’ll do that by punching it and you’ll see if collapse.

“Once you’ve knocked it back you can take it out and give another short knead.

“This should make two rustic loaves so I’ll slice this in half and get a regular tray and give it a little dust.

“We will let that prove again for half an hour to an hour.”

The mixture can then be put in the oven at 180 degrees celsius.

After about 35 minutes, the bread can be removed to reveal the finished product.

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