Running out of yeast? Want to let your yeast stock last longer? You can use WAY LESS dried yeast than you think. Read on for my special Lockdown yeast bread recipe and tips on how to save that precious dried yeast.
Recipes usually call for a full sachet of dried yeast that’s 7g for 500g of flour. But if you allow the yeast more time to develop slowly in your dough then you can use as little as 1g with 500g of flour when making a dough!
All you need to do is prepare the dough a little bit in advance of when you need it. Time is your friend here.
So instead of using an entire sachet of dried yeast every time you need to make bread, just use 1g each time instead, and you can stretch that one sachet into making a whole weeks worth of bread!
Making the dough is really easy, mix everything together in a bowl with a wooden spoon or spatula, then cover and leave over night in the fridge. The next day you take out the dough from the fridge, shape it and leave to rise again for roughly 1 or 2 hours – depending on how warm your fridge is 🙂 Then it is ready to bake. Thats it!
The recipe below is really perfect for these times when we can’t always find exactly what we need in the shops. You really can use just about any type of flour here, so don’t worry. I usually use half white flour and half wholegrain flour and throw in a handful of seeds, such as linseeds or oat flakes etc just whatever you have handy. Or leave that out if you don’t or the kids don’t like them 🙂
I use Olive oil in my recipe but you can use Sunflower Oil, Rapeseed really any lightly flavoured vegetable oil. The addition of oil to this recipe keeps the bread nice and soft when baking in a home oven.
If you don’t have the oil to hand though don’t worry you can leave it out, it will just change the texture slightly, you can overcome this a little by ensuring your oven is nice and humid by spraying in water just before you put in the bread to make.
In my recipe, I also recommend brushing the lovely rolls with a little milk right before baking and a sprinkle of seeds, as this helps give them a nice golden crust and adds just a little bit of extra crunch. If you have it spare you can also use a beaten egg to brush on the rolls, but during lockdown my eggs are used for a lot more than just brush on bread, so milk is a great substitute.
The steam during bread baking really helps the bread crust to develop more slowly so the bread has time to expand and rise before the crust is formed. In commercial bread ovens they can inject steam automatically for this part of the baking. more on that later..
For now it’s time to try out the perfect lockdown bread recipe below!
All Purpose ‘Save Your Yeast’ Dough
- 500 g Strong Bread Flour or ANY combination is fine use what you have during lockdown, Wholegrain, Semola, Plain flour, etc just NOT self-raising flour
- 1 g Dried Yeast This normally comes in a 7g sachet
- 320 g Water
- 30 g Olive oil
- 10 g Salt
- 10 g Brown Sugar or honey / maple syrup
- Mix Water, Oil, Sugar and yeast together in a jar or jug until yeast is dissolved.
- Place the flour and salt togther in a bowl and mix well.
- Add the water mixture to the flour and mix using a spatula or bread scraper, until blended into a sticky dough.
- Cover with Clingfilm and let it rest in a cool place such as the fridge overnight or for 12 hours.
- The next day empty the dough out onto your worksurface or a floured chopping board and warm up the dough by gently kneading for a few minutes with your hands.
- Shape the dough as you like , whether for loaf tin, or a round boule for baking in a dutch over etc. During lockdown I find these bread rolls so handy and they are quick to cook. For the rolls, simple weigh out portions of 100g, and shape them into nice round dough balls. Place on a baking tray that has been lined with baking paper.
- Cover the dough with a damp tea towl or cloth and leave in a warm place to rest until doubled in size. A warm place such as on your kitchen counter top or out of your way in the oven with the light on, just dont forget to remove it before you preheat your oven when you are ready to bake!
- Baking times will vary depending on what shape of bread you have made.Bread Rolls – Bake in a preheated oven at 200 degrees for 17 mins.Pizza – Bake on pizza stone or heated metal baking tray at 250 degrees for 10 mins.Boule – Bake in Dutch oven/Cassarole with the lid on at 250 degrees for 20 mins, remove lid and bake for another 15 mins.
Once you have mastered these wonderful easy yeast bread rolls, why not consider trying a sourdough version?
You can also move on to make your own sourdough starter by following my step by step “How to make your own sourdough starter” instructions on youtube and then try out my recipe for making sourdough bread rolls.
Sourdough starter is so handy to have at home during this lockdown, as it only needs flour and water to get started, and you will never need to buy yeast again, which is handy since so many of the shops have run out.