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Recipe by Sara Buenfeld

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1. Video tutorial: Kneading dough

1. Tip the flour, yeast and salt into a large bowl and mix together with your hands. Stir 300ml hand-hot water with the oil and honey, then stir into the dry ingredients to make a soft dough.
2. Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it.
3. Oil the loaf tin and put the dough in the tin, pressing it in evenly. Put in a large plastic food bag and leave to rise for 1 hr, until the dough has risen to fill the tin and it no longer springs back when you press it with your finger.
4. Heat oven to 200C/fan 180C/gas 6. Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to cool.

PER SLICE

231 kcalories, protein 10g, carbohydrate 42g, fat 4 g, saturated fat 1g, fibre 4g, salt 0.63 g

Latest comments and suggestions

• JeanieH

  22 August 2009

  JeanieH rated and commented on this recipe

  

  I always make this recipe and rarely buy bread anymore. I usually use multigrain/seeded flour. It takes no time to make & bake and as it's just my husband and I, it's convenient.

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• G.F. Recipes

  21 September 2009

  G.F. Recipes commented on this recipe

  If I slashed the risen loaf before baking, it collapses. If I slash it before it rises, will it be sufficient? By the way, what is T55 flour & will it work better on breadmaking? THANKS

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• Kerry

  01 November 2009

  Kerry commented on this recipe

  Really good, I made this today and it is the first time I have ever made bread and it was brilliant!

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Ingredients

• 500g granary, strong wholewheat or white bread flour (I used granary)
• 7g sachet fast-action dried yeast
• 1 tsp salt
• 2 tbsp olive oil
• 1 tbsp clear honey

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Difficulty and servings

Cuts into 8 thick slices

Preparation and cooking times

Prep 15 mins

Cook 35 mins

plus rising

Vegetarian, Low-fat

Ingredients

• 500g granary, strong wholewheat or white bread flour (I used granary)
• 7g sachet fast-action dried yeast
• 1 tsp salt
• 2 tbsp olive oil
• 1 tbsp clear honey

PER SLICE

231 kcalories, protein 10g, carbohydrate 42g, fat 4 g, saturated fat 1g, fibre 4g, salt 0.63 g

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