Crusty Bread Recipe Jamie Oliver Food

CRUSTY HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

EASY CRUSTY BREAD

Steps:

• In the bowl of a stand mixer, combine the water, sugar and yeast. Allow to stand for 5 minutes until foamy.
• Add the flour and salt then knead with the dough hook for 5 minutes.
• The dough will be slightly sticky but shouldn't be wet. If it is, add 1-2 tbsp flour and knead in.
• Bring the dough together into a ball with your hand. Dust over 1-2 tbsp flour (you want it to be well covered).
• Cover the bowl with a damp tea towel and allow the dough to rise for 1 hour until doubled in size. Leaving the dough in a warm spot will aid the rising.
• Preheat the oven to 180°C/350°F. Place a pot (dutch oven) with a lid into the oven to preheat.
• When the dough has proved, turn it out onto a floured surface. Fold the edges into the center of the dough then place into a floured bowl, seam side down. Dust over more flour.
• Cover with the tea towel and allow to rise for another 30 minutes.
• Carefully remove the pot from the oven and remove the lid. Transfer the dough to the pot and cover with the lid.
• Place in the oven and allow to bake for 30 minutes.
• Remove the lid and bake for another 10-15 minutes until the bread is golden brown.
• Remove the bread from the oven and allow to cool on a wire rack for 20-30 minutes (or until it has cooled to room temperature) before slicing and serving.

CRUSTY GARLIC BREAD

Steps:

• Put the butter in a bowl, add the garlic and mix well. Spoon the butter out onto a sheet of cling film and roll up to make a sausage-shaped log. Chill for 10 mins.
• Heat oven to 200C/180C fan/gas 6. Slice the baguette into about 12 slices but not all the way through, leaving the base intact to hold it together.
• Remove the cling film from the butter and thinly slice on a chopping board. Press each butter slice between the slices of bread.
• Wrap the baguette in foil, place on a tray and bake for 5-6 mins, then peel back the foil. Cook for a further 4-5 mins to crisp up.

SIMPLE CRUSTY BREAD

Steps:

• In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
• Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
• Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
• Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
• Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.

BASIC BREAD RECIPE

Steps:

• Stage 1: making a well Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
• Stage 2: getting it together Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency - then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)
• Stage 3: kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
• Stage 4: first prove Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size - ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.
• Stage 5: second prove, flavouring and shaping Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required - folded, filled, tray-baked, whatever - and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember - don't fiddle with it, just let it do its thing.
• Stage 6: cooking your bread Preheat the oven to 180°C/350°F/gas 4. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don't slam the door or you'll lose the air that you need. Bake for 25-30 minutes or until cooked and golden brown. You can tell if it's cooked by tapping its bottom - if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes - fandabidozi. Feel free to freeze any leftover bread.

EASY HOMEMADE BREAD

Steps:

• Pour 650ml of tepid water into a large bowl. Add the yeast and mix with a fork for a couple of minutes.
• Pour in most of the flour and half a teaspoon of sea salt, then use a fork to mix together until you can't move it anymore.
• Now get your clean hands in there and bring it together as a ball of dough, adding more flour as you need to stop your hands and the dough sticking.
• Transfer the dough to a flour-dusted surface and keep it moving, kneading, pushing and stretching it for 5 minutes, or until you have a silky and elastic dough.
• Use your floured hands to shape the dough into a rough ball, put it in a bowl, flour the top and cover with a clean, damp tea towel. Allow it to prove for about an hour or an hour and 30 minutes, or until doubled in size - ideally in a warm, draught-free place.
• Once the dough has doubled in size, knock the air out by punching it with your fist, then kneading for 30 seconds.
• You can now shape it or flavour it as required - folded, filled, traybaked, whatever - and leave it to prove for a second time, for 30 minutes to an hour, or until it has doubled in size once more.
• Preheat the oven to 180ºC/350ºF/gas 4.
• Carefully transfer your bread dough to the oven and gently close the door. Bake for about 35 minutes, or until golden. You can tell if it's cooked by tapping its bottom - if it sounds hollow it's done; if it doesn't then pop it back in for a little longer.
• Once cooked, place your loaf on a cooling rack and allow to cool.

PRIZE-WINNING CRUSTY ROLLS (BREAD MACHINE DOUGH CYCLE)

Steps:

• Place ingredients in bread machine pan as suggested by manufacturer.
• Choose dough cycle and start machine.
• Upon completion of the dough cycle, remove dough.
• Form rolls, place on a greased baking sheet.
• Cover with a towel and let rise in a warm, draft-free location for 30 to 40 minutes.
• Bake in a preheated 400 degree oven for 12-15 minutes.

JAMIE OLIVER'S CRUSTED COD

Steps:

• Preheat oven to 355 degrees F (180 degrees C).
• In a baking tray pour Extra-Virgin Olive Oil (2 tablespoon) and sprinkle Salt (to taste), Fennel Seeds (1/2 teaspoon), and Ground Black Pepper (to taste).
• Lay Cod Fillet (1) and coat it well into the oil on both sides. Tack the tail under itself to make it evenly thick.
• Bake for 5 minutes.
• Zest the Lemon (1/2).
• Once zested, juice the same lemon half.
• Grate the Parmesan Cheese (20 gram).
• Place Sun-Dried Tomatoes in Olive Oil (5), Garlic (1 clove), lemon juice and zest, Balsamic Vinegar (1/2 tablespoon), Fresh Basil Leaf (4), and parmesan cheese into a food processor.
• Pulse until creamy.
• Spread the paste on the top of the cod fillet.
• Crush Garlic (1 clove) with a garlic press or finely mince.
• In the same food processor pulse Breadcrumbs (80 gram) with Anchovy (2), garlic, and Ground Black Pepper (to taste).
• Use the mixture to create a thick crust on the fish.
• Drizzle some Olive Oil (as needed) on Fresh Rosemary (1 sprig) and lay it on the fish. Bake on the bottom rack of the oven for about 10 mins, or until a golden crust forms on the fish. Serve with rice or salad, enjoy!

JAMIE OLIVER'S AVOCADO, PANCETTA & PINE NUT SALAD

Steps:

• Heat a frying pan and fry the pancetta until crispy.
• Remove from the pan and set aside.
• In the same pan, lightly toast the pine nuts. (This happens quickly, don't abandon them.).
• Make your dressing by combining 1 tbsp olive oil and season with salt and freshly ground black pepper.
• Taste to make sure your dressing is balanced; add a little more oil or vinegar if needed.
• On serving plates, lay out the avocado.
• Sprinkle over the spinach leaves, pancetta and pine nuts.
• Season well with salt and freshly ground black pepper.

MUSSELS AND SWEET LEEKS

Steps:

• Melt butter and olive oil in a large pan.
• Saute leeks and garlic until very soft, about 5 minutes.
• Add wine and turn up heat, for about 1 minute, until alcohol smell disappears.
• Add cream and bring back to a boil.
• Add mussels.
• Cover and cook until all mussels have opened.
• Discard any mussels that remain closed.
• Serve in a large bowl with crusty bread.
• Enjoy!

SIMPLE WHITE CRUSTY BREAD

Steps:

• Begin by warming the flour in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing, adding a spot more water if there are any dry bits. Wipe the bowl clean with the dough and transfer it to a flat work surface (you may need to flour this).
• Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). You can now either return the dough to the mixing bowl or transfer it to a clean bowl; either way, cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about 2 hours at room temperature.
• After that, knock the air out, then knead again for 2 minutes. Now divide the dough in half, pat each piece out to an oblong, then fold one end into the centre and the other in on top. Put each one into a buttered tin, sprinkle each with a dusting of flour, then place them side by side in an oiled polythene bag until the dough rises above the tops of the tins – this time about an hour at room temperature. Alternatively, place all the dough in the one tin. Meanwhile, pre-heat the oven to gas mark 8, 450F (230C).
• Bake the loaves on the centre shelf for 30-40 minutes, or 35-45 minutes for the large loaf, until they sound hollow when their bases are tapped. Now return them, out of their tins, upside-down to the oven to crisp the base and side crust for about 5 minutes, then cool on a wire rack.