Keep cooking and carry on with Jamie Oliver
The smell of freshly baked bread can trigger feelings of emotional wellbeing. Scientists say that the scent can take us back to our childhood, invoking strong memories of family and comfort. It can also invoke the making of toast! If you have your preferred flour in the pantry and bored children, this can be a great get-back-to-basics activity. Trouble sourcing ingredients? Head to Jamie’s new show for tips and tricks on simple swaps. Let’s get ready to kitchen rumble.
- 650 mls of tepid water into a large bowl
- Add 1 sachet of dried yeast – mix with fork
- Leave until you see bubbles
- Take 1 kilo of your preferred flour – mix it up with fork
- Add a pinch of salt – mix in with your hands
- Dust your board – take mix from bowl to board
- Flour hands – begin kneading
- Add a little more light dusting
- Put dough ball in bowl
- Place damp cloth over the top for an hour/hour and a half to rise
- Knock it back down (see video), do another re-knead
- Separate dough ball into two – to make two large loaves
- Re-knead – knead until the air out
- Dust two baking trays
- Leave dough on baking tray out for an hour until it doubles in size
- Preheat oven to 180 degrees
- Put in oven for 35 minutes – bake until golden brown
- Remove from oven – place on wire rack to cool
- Plug in toaster
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Libraries love these cooking eBooks.
- The bread bible by Beth Hensperger
- Artisanal gluten-free cooking by Kelli Bronski
- The paleo cookbook by Anna Conrad
- Make ahead meals by Better Homes and Gardens
- The big book of one-pot dinners by Betty Crocker
- The 50 best vegetarian recipes by Editors of Adams Media
- The best of everything vegan by Adams Media
Take these simple eBook steps to access more home cook books.
Borrow up to 30 eBooks on your device. To get started download the ePlatform by Wheelers, RBDigital and Libby apps. Select Sunshine Coast Libraries and enter your member number and passwords.
More eBooks to download from Wheelers:
- Slow cooking properly by Dianne Page
- Cook the pantry: vegan pantry to plate recipes by Robin Robertson
- Cool Mexican cooking: fun and tasty recipes for kids by Lisa Wagner
Libraries love these recipe eMagazines.
- Donna Hay
- Gluten-free living
- Gourmet Traveller
- Healthy Food Guide
- Martha Stewart Living
- Super Food Ideas
- The Australian Women’s Weekly Food
- Vegetarian Today
- Weight Watchers
Take these simple eMagazine steps to access more home cooking inspiration.
To get started, download the RBDigital app and select Sunshine Coast Libraries. Enter your library member number and password. Download your choice of free eMagazines – to keep forever or delete after use with no return requirements. No line up! Instant gratification.
Inspirational foodie podcasts
Listen on the go with these inspirational foodie podcasts
- Meet the chef with Jamie Oliver
- Table manner with Jessie Ware
- Market kitchen from the Good Food Channel
- Out to lunch with Jay Raynor
- The Menu by Monocle
All podcasts are free and available to listen on Android - Google Play, Procast, Downcast, Pocket Casts, Player FM and AntennaPod, iOS - Apple Podcasts app, RadioPublic, Pocket Casts, Castbox, Podbean and Stitcher. You can also stream podcasts from Spotify.
The Everyday Gourmet
Libraries love The Everyday Gourmet streamed on Kanopy.
Great tasting meals begin with the fundamentals of cooking. Enjoy this twelve hour course taught by a professional chef-instructor. Learn about braising, stewing, stocks, broths, soups, vegetables and creating desserts.
To set up a Kanopy account to access more films for free: First time customer - select "Add Library Card" and enter your member number and password. Create a Kanopy account, then verify your email address. Repeat customers - login to Kanopy using your email and Kanopy password.
A brief history of bread, episode 13 of Food, Science and the Human Body.
Bread, in all its forms, is one of the most widely consumed foods in the world. It was also the foundation for many civilisations. Consider the aspects about this dietary staple, including the art of leavening, the religious and social roles of light and dark bread and the artisanal bread movement.
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