When You Just Need Jamie Oliver’s Easy Homemade Bread for Dinner

There’s something quietly satisfying about pulling a loaf of bread from the oven, especially one as straightforward as Jamie Oliver’s easy homemade bread. It’s the kind of recipe that doesn’t ask for complicated ingredients or intimidating techniques—just a few pantry staples and a bit of patience. The aroma fills the kitchen, that mix of toasted flour and yeast that makes you pause whatever you’re doing.

I remember the first time I tried this recipe. I was a little distracted, glancing at my phone every now and then, not sure if I’d really be able to get a good crust without a fancy oven. Turns out, it’s forgiving in the best way. The crust crackled just right, and the crumb inside was soft but with those little airy pockets that make homemade bread worth the effort. I sliced into it, butter melting into the warm nooks, and it felt like a small celebration—homemade, imperfect, but perfect enough.

• The crust develops a satisfying crunch without needing any special equipment.
• The soft, airy crumb makes it versatile—great for sandwiches or just with butter.
• It’s simple—and that’s kind of the point. No fuss, just good bread.
• Perfect for beginners, but still rewarding enough for bread lovers.
• It takes some time to rise, so plan ahead, but the wait is part of the charm.

If you’re worried about handling dough, don’t be. A little flour on your hands and surface goes a long way, and it’s okay if your loaf isn’t perfectly round—the character is in the quirks.

Jamie Oliver’s Easy Homemade Bread

Print Recipe

A simple and delicious homemade bread recipe inspired by Jamie Oliver, perfect for beginners and bread lovers alike. This bread has a crisp crust and a soft, airy crumb.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 1 loaf

Ingredients

Scale 1x2x3x

500 grams strong white bread flour
7 grams instant dried yeast (1 sachet)
1 teaspoon fine sea salt
350 milliliters lukewarm water
1 tablespoon olive oil

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Instructions

In a large mixing bowl, combine the strong white bread flour, instant dried yeast, and fine sea salt. Mix well to distribute the ingredients evenly.
Create a well in the center of the dry ingredients and gradually pour in the lukewarm water and olive oil.
Using your hand or a wooden spoon, mix the ingredients together until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
Shape the dough into a ball and place it into a clean, lightly oiled bowl. Cover the bowl with a damp tea towel or cling film and leave it to rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 220°C (425°F) and place a baking tray or oven-safe dish filled with water on the bottom rack to create steam.
Once the dough has risen, turn it out onto a floured surface and gently knock back the dough by pressing it down to release excess air.
Shape the dough into a round loaf and place it onto a baking tray lined with baking parchment.
Using a sharp knife, make a few shallow slashes across the top of the loaf to allow it to expand during baking.
Place the bread in the preheated oven on the middle rack and bake for 25 to 30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.

Don’t stress about fancy gadgets. A basic oven and a baking tray will do just fine. When serving, I like to slice it thick for dipping into soups or thin for quick sandwiches. Sometimes, I add herbs or a sprinkle of seeds on top before baking—though I haven’t tested all these variations thoroughly, they usually add a nice touch. If you want to switch things up, a little olive oil brushed on top before baking gives a subtle richness, but plain works beautifully too.

FAQ
Q: Can I make this bread without instant yeast?
A: You can try with active dry yeast but the rising time might be longer.
Q: How do I know when the bread is done?
A: The crust should be golden and the loaf sounds hollow when tapped underneath.
Q: Can I freeze the bread?
A: Yes, slice and freeze in airtight bags; toast slices directly from frozen.
Q: Can I add seeds or herbs?
A: Sure, just sprinkle on top before baking, though results may vary.
Q: How long does it keep fresh?
A: Stored in a paper bag at room temp, about 3 days.

Give this a go when you want something comforting but no-fuss. There’s a special kind of joy in baking your own bread, even if you get flour on your sleeves or your loaf isn’t perfectly shaped. It’s all part of the fun—so go ahead, bake, slice, and savor.