No Prove Bread with Butter and Raspberry Jam

I grew up in a bread loving country, so when I saw this on Masterclass the other week, it felt like a must try to bake. I just love Matt's recipes, a cheats way of cooking yet delicious.. what else do you need!? ^^
I can skip the butter and jam, possibly, but the bread I want to do!!
I hope I will have time this upcoming weekend.

Ingredients

Bread
1kg bread flour, plus extra to dust
1 tablespoon salt
1 tablespoon instant dried yeast
950ml lukewarm water

Raspberry Jam:
1kg frozen raspberries
800g caster sugar
¼ lemon, juiced

Butter:
300ml thickened cream
300ml sour cream
Salt, to taste

Method

Bread
1 For the bread, combine flour, salt and yeast in a large bowl. Stir in water until well combined. Cover with plastic wrap, then refrigerate overnight

2 Remove bowl from fridge 1 hour prior to cooking, and allow to come to room temperature.

3 Preheat oven to 220C.

4 Line two baking sheets with baking paper, and generously dust sheet with flour. Place half of the dough onto one tray and place in oven for 1 hour or until golden, and the inside sounds hollow when knocked on the base. Make rolls and a smaller long loaf with remaining half of dough. Bake in oven for about 40 minutes or until golden and hollow inside.

Raspberry Jam
1 For the raspberry jam, place raspberries and sugar in a saucepan set over medium heat. Cook mixture for 2 minutes, stirring until sugar dissolves. Add lemon juice and skin, and cook for about 20 minutes until thickened, and has reached a jam-like consistency, stirring regularly. Remove lemon skin and discard. Divide jam between 2 sterilised jam jars. The jam will set as it cools down.

2 Meanwhile, for the butter, place cream and sour cream into the bowl of an electric mixer, and whisk until mixture splits, separating butter from buttermilk. Drain through a colander. Pour iced water over butter to rinse off any excess whey. Transfer butter to a piece of baking paper, season with salt, and roll into a log. Refrigerated until needed.

3 Serve bread warm with homemade butter and jam.

Notes: Makes 1 large round loaf, 1 long loaf and 6 rolls.

Recipe and photo cred @ Masterchef AU