SELF-RAISING flour has become a precious resource as locked-down Britons take up baking as a hobby in their droves. John Torode appeared on This Morni
Appearing alongside his wife, Lisa Faulkner, 48, John, 54, spoke to the This Morning team about their new cookery show, John & Lisa’s Weekend Kitchen. The Masterchef judge explained that the couple share a host of simple cooking tips and tricks in their show – one of which is an easy flour hack.
John said: “If you don’t have self-raising flour, one kilo of plain flour plus 30g of baking powder makes your self-raising flour.
“So there are ways of making it yourself.”
This will come as a welcome relief to those struggling to get the basic baking ingredients at the moment.
Making bread from scratch, as well as other baking, has become popular with Britons since lockdown started earlier this year.
There are a host of delicious bread recipes to try out there – and Jamie Oliver, 44, has shared his simple recipe.
Makes two large loaves
- 650ml of water
- 1kg strong flour
- One sachet dried yeast
Jamie shared how to easily make bread while explaining what substitutes could be made.
The chef said: “First of all, get 650ml of tepid water- that means warmish – and we’re going to put that into a large bowl and add one sachet of dried yeast.
“Give it a mix up with a fork. If you leave it for a couple of minutes you see the bubbles start.
“If you haven’t got yeast, don’t worry about it. You can make a flatbread.
“Next, we’ve got 1kg of strong flour that we’re going to add into this water. I’ll add most of the kilo, holding just a little bit back and I’ll simply mix it up with a fork.
“I’m going to add a pinch of salt and you can then use your hands [to mix].
“If you get sticky hands just take some of that flour and dust your hands down and move it around to clean the side of the bowl.”
He told budding chefs to remove the dough from the bowl and begin kneading and stretching the bread.
“When I feel it’s had a good knead, I put my hands under it to create a little ball,” Jamie added.
The mixture should be put into a bowl, covered with a damp cloth and left for 60 to 90 minutes.
The expert said: “We now want to knock it back so we’ll do that by punching it and you’ll see if collapse.
“Once you’ve knocked it back you can take it out and give another short knead.
“This should make two rustic loaves so I’ll slice this in half and get a regular tray and give it a little dust. We will let that prove again for half an hour to an hour.”
The mixture can then be put in the oven at 180 degrees celsius. After about 35 minutes, the bread can be removed to reveal the finished product.