5 Home Made Bread Recipes
5 Home Made Bread Recipes is a easy British recipe that serves 8. 250 calories per serving. Recipe by Jamie Oliver on YouTube.
Prep: 30 min | Cook: 35 min | Total: 1 hr 20 min
Cost: $3.65 total, $0.46 per serving
Ingredients
- 1000 g Strong Bread Flour (high‑protein (bread) flour, preferably organic)
- 650 ml Water (tepid, about 35°C)
- 7 g Active Dry Yeast (one sachet (7 g) of dried yeast)
- 10 g Sea Salt (about 2 teaspoons, fine sea salt)
- 4 g Granulated Sugar (optional, 1 tsp to help yeast activation)
Instructions
Activate the Yeast
Pour the tepid water into the large mixing bowl, sprinkle the dried yeast and optional sugar over the surface, and stir gently with a fork until dissolved.
Time: PT5M
Add Flour and Salt
Add most of the strong flour (reserve about 50 g) and the sea salt to the bowl. Mix with the fork until a shaggy dough forms.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 10 minutes, folding, pushing, and turning until the dough is smooth, elastic and bounces back when pressed.
Time: PT10M
First Proof
Place the kneaded dough back into the bowl, drizzle a tiny splash of oil on top, cover with a damp kitchen towel, and let it rise in a draft‑free spot for 1‑1½ hours, until doubled in size.
Time: PT1H30M
Punch Down and Divide
Gently press the risen dough to release excess gas, then turn it out onto the floured surface and divide into two equal pieces.
Time: PT5M
Shape Loaves
Shape each piece into a rustic loaf (or roll into a twister shape). Place the loaves on a parchment‑lined baking sheet, dust the tops with a little flour.
Time: PT10M
Second Proof
Cover the shaped loaves with the damp towel again and let them rise for about 1 hour, until nearly doubled.
Time: PT1H
Preheat Oven
While the dough is proofing, preheat the oven to 180°C (350°F).
Time: PT15M
Temperature: 180°C
Bake the Bread
Bake the loaves for 35 minutes, or until the crust is golden and the bottom sounds hollow when tapped.
Time: PT35M
Temperature: 180°C
Cool
Remove the loaves from the oven, transfer to a wire rack and let cool for at least 20 minutes before slicing.
Time: PT20M
Nutrition Facts
- Calories
- 250
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 2 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan (if sugar is used instead of honey)
Allergens: Gluten, Yeast
Ingredient Substitutions
- Instead of Strong Bread Flour: All‑Purpose Flour (will be less rise)
- Instead of Active Dry Yeast: Instant yeast (use same amount)
- Instead of Sea Salt: Kosher salt (use slightly more)
- Instead of Granulated Sugar: Honey (same amount)
Equipment Needed
- Large Mixing Bowl
- Fork
- Kitchen Towel
- Oven
- Baking Sheet or Loaf Pan
- Kitchen Scale
- Oven Mitts
- Sharp Knife (optional)
Critical Steps — Do Not Skip
- Activating the yeast with tepid water
- Kneading to a smooth, elastic dough
- First proof until doubled in size
- Shaping without deflating all air bubbles
- Second proof for a final rise
- Baking at the correct temperature for a golden crust
Chef Tips from the Video
- Use a kitchen scale for precise flour and water ratios; it improves consistency.
- For extra flavor, add a tablespoon of olive oil to the dough during the first mix.
- A quick splash of milk on the crust before baking gives a richer color.
Troubleshooting
Dough does not rise.
Check that the water was warm, not hot, and that the yeast is fresh. If in doubt, proof a pinch of yeast in warm water with a pinch of sugar; it should foam within 5‑10 minutes.
Bread is dense or gummy.
Knead longer to develop gluten, ensure the dough was fully proofed, and bake at the correct temperature. Avoid over‑adding flour during kneading.
Crust is too hard or pale.
Add steam to the oven during the first 10 minutes and brush the loaf with a little water before baking.
Storage
Refrigerator: Wrap tightly in plastic wrap; keeps 5 days.
Freezer: Freeze whole loaves wrapped in foil and a freezer bag; up to 3 months.
Room temperature: Stored in a bread box or paper bag; best within 2 days.
Make-Ahead Tips
- The dough can be refrigerated after the first proof for a slower, more flavorful fermentation (up to 24 h).
- Unbaked shaped loaves freeze well; bake from frozen, adding 5‑10 min to baking time.
Frequently Asked Questions
What is the cultural significance and history of classic homemade bread in British cuisine?
Bread has been a staple of British meals for centuries, from the simple country loaf baked in village ovens to the iconic sliced loaf that became a daily breakfast item during the industrial era. Homemade bread represents self‑sufficiency and the comforting ritual of sharing fresh, warm slices with family.
What are the traditional regional variations of classic homemade bread in the United Kingdom?
In the UK you’ll find regional breads such as the dense, whole‑grain loaf of the North, the soft, milk‑enriched baps of the Midlands, and the crusty sourdoughs of the South West. Each variation reflects local grain types and historic baking methods.
How is classic homemade bread traditionally served in British households?
It is usually sliced and served warm with butter, jam, or cheese. It also forms the base for toast, sandwiches, and hearty breakfasts, and is often paired with soups or stews for a filling meal.
What occasions or celebrations is classic homemade bread traditionally associated with in British culture?
Freshly baked bread is a centerpiece at family gatherings, holiday breakfasts, and village fairs. It’s also a comforting staple during winter months and is often baked for special occasions like Christmas or Easter brunches.
What authentic traditional ingredients are used in classic homemade bread versus acceptable substitutes?
Traditional ingredients are strong (high‑protein) wheat flour, water, active dry yeast, and sea salt. Optional sugar or honey can be used to give the yeast a quick boost. Substitutes include all‑purpose flour (less rise) or instant yeast (same amount).
What other British dishes pair well with classic homemade bread?
It pairs beautifully with classic British dishes such as baked beans, full English breakfast, cheese and chutney platters, hearty stews, and soups like pea and ham or Lancashire hotpot.
What are the most common mistakes to avoid when making classic homemade bread at home?
Common errors include using water that’s too hot (killing the yeast), under‑kneading (weak gluten), insufficient proofing time (dense crumb), and baking at the wrong temperature (pale crust). Follow the timing cues and keep the dough warm but not hot.
Why does this classic homemade bread recipe use a first and second proof instead of a single rise?
The first proof allows the yeast to develop flavor and create a strong gluten network. Punching down and shaping before a second proof gives the dough a final lift, resulting in a lighter crumb and a better crust.
Can I make classic homemade bread ahead of time and how should I store it?
Yes. After the first proof you can refrigerate the dough for up to 24 hours, then shape and give it a final proof before baking. Store baked loaves wrapped in plastic at room temperature for 2 days or freeze for longer storage.
What texture and appearance should I look for when making classic homemade bread?
The dough should be smooth, elastic, and slightly tacky. After baking, the loaf should have a golden‑brown crust, sound hollow when tapped on the bottom, and display an open, airy crumb with visible bubbles.
What does the YouTube channel Jamie Oliver specialize in?
The YouTube channel Jamie Oliver focuses on approachable, home‑cooked meals that celebrate fresh, seasonal ingredients. Jamie Oliver’s style blends classic British comfort food with global influences, always aiming for simple techniques that anyone can master.
How does the YouTube channel Jamie Oliver's approach to British baking differ from other cooking channels?
Jamie Oliver emphasizes rustic, hands‑on methods and encourages improvisation, whereas many channels stick to precise, measured techniques. Jamie often shows how to involve kids, use minimal equipment, and adapt recipes with whatever ingredients you have on hand.
Last updated: August 28, 2026
