I'm gonna show you how to make homemade bread.
There's thousands of bread recipes out there with different flours, some have fresh yeast
some have dried yeast, some have no yeast and there's so much choice. But I
want to give you the most basic one, because there's so many of you that have
never made bread before. So first of all get yourself 650 millilitres
of tepid water. That means kind of like warmish and we're gonna put
that into a large bowl and I'm gonna add one sachet of dried yeast.
Give it a nice little mix up with a fork, if you want to put a little pinch of sugar in there or
little honey you can do that as well. It just helps to wake the yeast up and if
you leave it for a couple of minutes you'll see the bubbles starting.
Now those bubbles are carbon dioxide okay, and that carbon dioxide will become the
little bubbles in your spongy bread and listen if you haven't got yeast please
don't worry about it, you can make flat bread; fantastic. So we've got 1 kilo of
strong flour that we're going to add into this water, so I'll add most of that
kilo holding just a little bit back and I'm simply gonna mix it up with a fork.
So I'm using a fork at the moment cuz it keeps your hands clean, I'm gonna give it
a nice pinch of salt and then you can use your hands. Now look, whether it's
adults or kids this is a brilliant thing to do. So you can see it's getting sticky
so if you get sticky hands just take some of that flour and dust your hands
down, move it around and we can pretty much clean the side of the bowl. So look
let's get that bowl out, give it a little dusting with my hand, I can get rid of this board.
So there's no right or wrong way to knead, just kind of move it sort of move it apart
it apart like this, stretch it and you can move it around like that, you can
pick it up and throw it down. All the different flavours you can do, the shapes
the sizes, in a tin, on a tray, in a Cheesecake mould, little ones, big ones.
Do you flavour it? Do you take leftovers and put it inside a bread? Do you do pizzetta, focaccia?
Calzone, there's so many different things you can do and I think now more than ever
it's quite nice to do this.
Actually I can already feel the yeast working; why? Because it's warm. Now I think it's had a
good knead, I'll give it a little dusting from a height, I'll use my two hands just
to go underneath it like this. A little bit of flour on top, just put your hands
underneath it like that to create a little ball and then my friends
there's your dough, that's gonna double in size like that, it's gonna be amazing.
Let me show you, so I'll put this in a bowl like that and we'll cover it with
like a damp cloth and in about an hour, hour and a half this will happen
and have a little look same quantity same recipe look at that, very cool.
Look at the comparison. So what we want to do is now knock it back okay.
So we'll do that by punching it like that and you'll see it just like
Boof! Collapse.
Once you've knocked it back, you know, you can just take that out or give
it another little short knead just for a second. You can see all the little
bubbles see, look at that, so we'll knock that out. Now this kilo batch of dough is enough
to make 2 large loafs so let's turn half of this dough into a sort of rustic
loaf okay. So I'll just slice this in half like that, look at the bubbles guys
look at the bubbles! This smells amazing already, so I'll get a regular tray give
it a little dust, I'll just give it one little knead like this.
So as you knock that air out, if you wanted to you could shape this into
anything you want. You could make it into a nice round loaf, I quite personally
like making it into a sort of rustic slipper. Just give it a little tap like
that and just stretch it. Now we're gonna let that prove again for about half an
hour to an hour, and that will double in size right so just have a look at it now.
You want it to be at least twice as big at least and just put it in a draft free place
a bit of flour on the top like that. I quite like doing it
rustic like that because it kind of breaks and puffs up and it just looks
really really rustic, so that I'm gonna leave for an hour.
Okay so the room smells absolutely incredible
I proved those two breads until doubled in size, then whacked him in the oven at 180 degrees Celsius
for about 35 minutes and here goes.
This is our lovely rustic loaf, lovely look at that.
Spongy, simple, nice, thin crust and you know if you haven't got any bread available in
the supermarkets then, have a go.