This is a Jamie Oliver recipe[1] for bread, and I've found that it works very well. The bread is robust and heavy, suitable for eating with butter, jam or even clotted cream[2]!
See here [3] for a photo of me making bread.
Ingredients:
1 oz / 30 g of fresh yeast
1 oz / 30 g of honey
just over 1 pint / 625 ml of warm water
just over 2 lb / 1 kg of flour (bread flour, wholemeal flour, or a mixture)
1 oz / 30 g of salt
* First of all, mix the yeast, honey and water.
* Then put the flour into a large bowl, make a small depression in the flour, and add the yeast/honey/water mixture.
* Mix up well until it forms a dough.
* Knead [4] the flour for about five minutes until it is thoroughly soft and doughy.
* Now take the dough and leave it on a plate in a warm place for about an hour. I find it helps if you put some flour under the dough to stop it sticking to the plate, and also cut a X shape in the top. It will rise and approximately double in size.
* Take the dough and bash it to remove the air. (It's a strange step, but Jamie says so, so I do it!)
* Now place the dough into a bread tin or other shape and leave it again in a warm place for another hour.
* Place it carefully into a pre-heated oven at 190-200 degrees C for about 40 minutes.
Serve warm with lots of butter and clotted cream!
Please post photos if you make it!
[1] http://
[2] http://
[3] http://
[4] http://
See here [3] for a photo of me making bread.
Ingredients:
1 oz / 30 g of fresh yeast
1 oz / 30 g of honey
just over 1 pint / 625 ml of warm water
just over 2 lb / 1 kg of flour (bread flour, wholemeal flour, or a mixture)
1 oz / 30 g of salt
* First of all, mix the yeast, honey and water.
* Then put the flour into a large bowl, make a small depression in the flour, and add the yeast/honey/water mixture.
* Mix up well until it forms a dough.
* Knead [4] the flour for about five minutes until it is thoroughly soft and doughy.
* Now take the dough and leave it on a plate in a warm place for about an hour. I find it helps if you put some flour under the dough to stop it sticking to the plate, and also cut a X shape in the top. It will rise and approximately double in size.
* Take the dough and bash it to remove the air. (It's a strange step, but Jamie says so, so I do it!)
* Now place the dough into a bread tin or other shape and leave it again in a warm place for another hour.
* Place it carefully into a pre-heated oven at 190-200 degrees C for about 40 minutes.
Serve warm with lots of butter and clotted cream!
Please post photos if you make it!
[1] http://
[2] http://
[3] http://
[4] http://
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コメント(7)
Jamie Oliver!
Clotted cream!
These are one of the things I really like about England(*'-^)-☆
Richard, you reminded me of one important question I need to ask.
Where in the world can you get clotted creams here? I do love them!!
The other day, I went to pilates workshop, and after the class, we chatted over some English sweets. It was one lovely afternoon!
Clotted cream!
These are one of the things I really like about England(*'-^)-☆
Richard, you reminded me of one important question I need to ask.
Where in the world can you get clotted creams here? I do love them!!
The other day, I went to pilates workshop, and after the class, we chatted over some English sweets. It was one lovely afternoon!
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