Homemade Bread Recipe from Jamie Oliver (2024)

FAQs

What makes homemade bread soft and fluffy? ›

Well it's simple, bread flour has an increased amount of protein or more gluten which results in a lighter, fluffier dough which produces a less dense finished product. All-purpose flour can be used for bread but bread flour is always better if your goal is a “fluffier” bread.

All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.

Quickly, try adding a malt or honey into the mix to level up your bread's flavor. Malt, a sweetener that is available in powder and liquid form, can easily be added to almost any bread recipe. When choosing a malt to use, it's essential to use a non-diastatic version.

Using milk instead of water in your yeasted bread is an easy way to add a touch of sweetness, making it ideal for challah, dinner rolls, cinnamon rolls, and hot dog buns. Milk sugars not only add a hint of sweetness but also result in a softer, more uniform crumb and ensure a nicely browned crust.

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

Consistency: Bakeries often use machines to ensure consistent kneading and proofing times. This consistency is key to producing the same soft texture batch after batch. Special Ingredients: Many bakeries use dough conditioners or enhancers, which improve the texture and extend the bread's shelf life.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Sweeteners such as malt and honey are used to add flavor to bread dough. Malt, which is available in powder and liquid form, can be added to almost any bread. It's important to use a nondiastatic version, though, as diastatic malt has active enzymes, which, in excess, will make dough extremely sticky.

What is a good add in for homemade bread? ›

Dried Fruit

Some of the most common bread mix-ins are dried fruits like cranberries, apricots, raisins, and currants. Since these mix-ins are dried, they naturally absorb water.

The spongy texture and moist flavor that oil creates can be a boon to certain recipes. Not to mention oil is cheaper and easier to work with. Butter will always provide superior flavor and that melt-in-your-mouth texture. In many recipes, combining the two gives the best of both worlds.

Most common is of course cow's milk. There is also buffalo milk which is richer and fattier. Goat's milk can also be used, but it has an unusual flavour so it may not be for everyone.

When you combine baking powder or baking soda with yeast, the sodium bicarbonate will fizzle out while the yeast is just getting started. It is possible to mix them, however. In my savory sourdough discard quick bread recipe, I use a combination of baking powder and sourdough starter (which has a lot of wild yeast).

Final answer: Carbon dioxide gas given off during fermentation of sugar makes bread soft and fluffy.

Baking Powder and Baking Soda

Baking powder or baking soda work quickly, relying on chemical reactions between acidic and alkaline compounds to produce the carbon dioxide necessary to inflate dough or batter (more on this later).

Because there's no butter, the crust needs some help to keep from becoming chewy and tough. The help is a tea towel. Wrapped around the bread as soon as it comes out the oven, it keeps in the steam given off by the bread as it cools and softens the crust.