Jamie Oliver’s Breakfast Bread is made with dried yeast, natural yoghurt, unsalted butter, strong bread flour, and your favourite fruit jam. This delicious recipe creates a tasty breakfast or brunch bread that takes about 2 hours and 45 minutes to prepare and can serve up to 10 people.
This Breakfast Bread Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 1 x 7g sachet of dried yeast
- 500g natural yoghurt
- 50g unsalted butter (softened)
- 500g strong bread flour
- ½ x 370g jar of your favourite fruit jam
How To Make This Breakfast Bread:
- Mix the yeast: In a jug, mix the dried yeast into 300ml of lukewarm water. Add 50g of yoghurt and half of the butter (roughly chopped), stir, and let it sit for a few minutes.
- Make the dough: In a large bowl, add the flour and 1 teaspoon of sea salt, creating a well in the middle. Gradually pour in the yeast mixture, stirring with a fork to bring in the flour and form a dough. Knead the dough on a floured surface for 10 minutes until smooth and springy.
- Prove the dough: Cover the dough with a damp tea towel and let it prove in a warm place for 1 hour, or until it doubles in size. While waiting, drain the remaining yoghurt in the fridge by placing it in a sieve lined with kitchen paper to remove excess liquid.
- Shape the dough: Once risen, knock the air out of the dough and place it in a lightly oiled 30cm ovenproof frying pan. Stretch the dough to fit the pan, then poke your fingers into it to make wells. Add small blobs of jam into the wells and leave it to prove for another hour.
- Bake and finish: Preheat the oven to 180°C. Bake the bread for 25 minutes, or until golden and cooked through. Rub the remaining butter over the hot bread to melt it, then transfer to a board for slicing. Serve with the hung yoghurt.
Recipe Tips
- Use lukewarm water: Make sure the water is lukewarm when mixing with the yeast, as this helps the yeast activate properly for a good rise.
- Knead the dough well: Knead the dough for the full 10 minutes to ensure it becomes smooth and elastic, which will help the bread develop a great texture.
- Let the dough rise fully: Be patient and let the dough rise until it doubles in size. This ensures the bread will be light and airy.
- Drain the yoghurt well: Draining the yoghurt properly will give it a thicker texture, which pairs nicely with the bread.
- Avoid overfilling with jam: Use small amounts of jam in the wells to prevent the bread from becoming too soggy in the middle during baking.
How To Store & Reheat Leftovers
Place any leftover bread in an airtight container and store it in the fridge for up to 3 days. Reheat slices in a toaster or warm oven before serving.
You can freeze this bread for up to 1 month. Wrap it tightly in cling film and place it in a freezer bag. To thaw, let it sit at room temperature, then reheat as needed.
Nutrition Facts
- Calories: 293 kcal
- Fat: 6.9g
- Saturated Fat: 4.1g
- Protein: 8.4g
- Carbohydrates: 51.6g
- Sugars: 12.5g
- Salt: 0.5g
- Fibre: 1.9g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Baked Apricots
- 5 Ingredients Celebration Cake
- 5 Ingredients Lemon Sherbet
- 5 Ingredients Kinda Baklava
Jamie Oliver 5 Ingredients Breakfast Bread
Description
Jamie Oliver’s Breakfast Bread is made with dried yeast, natural yoghurt, unsalted butter, strong bread flour, and your favourite fruit jam. This delicious recipe creates a tasty breakfast or brunch bread that takes about 2 hours and 45 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Mix the yeast: In a jug, mix the dried yeast into 300ml of lukewarm water. Add 50g of yoghurt and half of the butter (roughly chopped), stir, and let it sit for a few minutes.
- Make the dough: In a large bowl, add the flour and 1 teaspoon of sea salt, creating a well in the middle. Gradually pour in the yeast mixture, stirring with a fork to bring in the flour and form a dough. Knead the dough on a floured surface for 10 minutes until smooth and springy.
- Prove the dough: Cover the dough with a damp tea towel and let it prove in a warm place for 1 hour, or until it doubles in size. While waiting, drain the remaining yoghurt in the fridge by placing it in a sieve lined with kitchen paper to remove excess liquid.
- Shape the dough: Once risen, knock the air out of the dough and place it in a lightly oiled 30cm ovenproof frying pan. Stretch the dough to fit the pan, then poke your fingers into it to make wells. Add small blobs of jam into the wells and leave it to prove for another hour.
- Bake and finish: Preheat the oven to 180°C. Bake the bread for 25 minutes, or until golden and cooked through. Rub the remaining butter over the hot bread to melt it, then transfer to a board for slicing. Serve with the hung yoghurt.
Notes
- Use lukewarm water: Make sure the water is lukewarm when mixing with the yeast, as this helps the yeast activate properly for a good rise.
- Knead the dough well: Knead the dough for the full 10 minutes to ensure it becomes smooth and elastic, which will help the bread develop a great texture.
- Let the dough rise fully: Be patient and let the dough rise until it doubles in size. This ensures the bread will be light and airy.
- Drain the yoghurt well: Draining the yoghurt properly will give it a thicker texture, which pairs nicely with the bread.
- Avoid overfilling with jam: Use small amounts of jam in the wells to prevent the bread from becoming too soggy in the middle during baking.
Jamie Oliver 5 Ingredients Breakfast Bread