Bread in four easy steps

Bread in four easy steps

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(63 ratings)


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Cooking time

Prep: 15 mins Cook: 35 mins Plus rising

Skill level



Cuts into 8 thick slices

Kids can help with this super-simple bread recipe. Use whichever flour you like, granary, wholemeal or white

Nutrition and extra info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per slice

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  • 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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  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.

Recipe from Good Food magazine, April 2009

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Janbo's picture
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Wanted to make an easy loaf with my 5 year old son. This was perfect. Made with a mix of white, and wholemeal seeded bread mix, containing millet seeds, linseeds, cracked wheat and poppy seeds. Left it to rise in the airing cupboard for an hour & 20. Preheated oven for 15 mins. Cooked for about 30 mins. Crust and top was lovely and crunchy, we enjoyed trying a taste with butter after 15 mins or so cooling, delicious!

PicaPicaMagpie's picture
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This was delicious and incredibly easy to make; it goes fantastic with soup! Used half a tablespoon of honey instead.

Arty125's picture
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Brilliant recipe, incredibly easy to make and tastes glorious!

cusinebelle's picture

If I can make this, anyone can! (first time bread maker) Very easy recipe to follow. The mixture was a bit gooey so I added more flour and as if like magic it turned into a doughy elasticy mixture easy to knead. I also did not let the yeast come into direct contact with the salt as advised by findings online. I let the dough rise twice in a warm place as recommended by others. I preheated the oven *gas mark 4* for a few minutes then turned it off and after I had kneaded the dough left it in the oven to rise. The end result, a tasty organic home made loaf and a lovely smelling home.

lynda3121's picture

I made this loaf this morning, and have just enjoyed a couple of slices with butter and cheese, bloomin' lovely. I used honey my friend gave me from her husbands bees, the top was burnt and crusty, how we used to get bread years ago. So really easy to make, and tastes delish.

saschlet's picture

Easy and seemingly foolproof! I used the dough hook for at least 5 mins but it didn't really help much so I hand kneaded with some extra flour, left to rise in the tin for a couple of hours and then baked. Turned out as expected!

I used a non-stick baking sheet/liner instead of oiling the loaf tin and it worked brilliantly.

jeanieh's picture
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Quick, easy bread recipe. Great when you only need one loaf. Smells lovely when it's baking....there's nothing like the smell of homemade break baking in your home. Mmmm.

Magwheel's picture
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I haven't made bread for years, found this recipe online for my 11 year old son to try for his first time bread making . Can honestly say he copied the recipe word for word using wholemeal flour, except he didn't want to use a tin, so oiled a baking tray instead for cooking. His loaf turned out absolutely perfect, in every way. He was so chuffed he even ate some and he won't normally eat brown bread. Can't wait to to try this again with him.

Mother hen's picture

This bread is so simple and easy to make.

I used the method in the recipe and let it prove for an hour in the warming drawer.

Delicious bread and enjoyed by all.

risingdamp's picture

Have tried making this twice now, using a food processor to mix it all up for me.
I'm not sure it's up to the job, as it has burnt out the motor today!
Also. I'm wondering if I'd be better off mixing then kneading by hand...or using a stand mixer, to get a better consistency.
Reason being: neither of my loaves has risen that well and the one today rose but very lopsidedly on top, with a dip in the centre. Why?
I covered the tin (oiled) with a plastic bag, put in a warm place with no currents, then knocked it back after an hour and did a second proving.
Still not adequately risen and uneven surface.
Has anyone else had this problem when hand kneading, I wonder?
Also, I gave up on slashing the crust idea - the whole first loaf promptly deflated like a balloon - I nearly cried!

Gregorio's picture

There are a plethora of reasons it could be, but without seeing it it's hard to say. I can think of three potential reasons off the top of my head:
One) You're moving the dough to roughly and causing it to deflate.
Two) You allowed the yeast to directly touch the salt - put them on different sides of the bowl as salt kills yeast when it's that concentrated.
Three) You haven't kneaded the dough enough. Try kneading it by hand so you can get a feel for the dough, once it's smooth and elastic (10 minutes or so) you're good to go.

P.S - Tip: If you muster up the courage to try scoring a loaf again use a tomato knife or a make shift lame (I use a razor blade on a chopstick!) and do not put downward pressure onto the dough, score across.

petermck's picture

Stir with a wooden spoon till it comes together, then get in with your hands, knead and leave for an hour. Don't knock it back - the bread's pretty dense but in a good way.

pollyannalaing's picture

My breadmaking has always been dismal. What a relief to find this recipe which worked beautifully. Followed it exactly apart from letting it rise twice as suggested. Even my fussy husband liked it!

fionacboyle's picture

I'm a bit of a beginner when it comes to bread but this turned out brilliantly!! I left it for an hour and a half in a warm place before cooking. It had a lovely thin crispy like crust and soft inside. I used organic bread flour from Blair Atholl mill. Delicious, I wish I'd doubled the amounts to take 2 loafs! Give it a go.

queenceleste's picture

Excellent recipe, so easy and delicious. For users from the US, I weighed the flour and water (300 mls = 300 grams if your scale doesn't have fluid measurements), and 2 teaspoons yeast, which is roughly 1 package. Baked at 400F on convection, which works out to 375F conventional. I've made this very successfully with all bread flour, but by far my favorite version has been 250 grams white bread flour, 100 grams Zingermans stoneground oatmeal, and 150 grams King Arthur Irish Wholemeal Flour--YUM.

charlottew03's picture

Just made this bread. Very yummy. Don't think it will last very long though. Might have to make another at the end of the week. Easy to make. Last time I made bread it was a disaster. Did 2 rises as suggested. As my bowl was plastic I didn't want to put it in the oven to proof it, as don't have many warm places to rise, so put a cup of water in the microwave in for a few minutes, took it out and replaced it with my bread in the bowl. Worked very well, and my client loved helping out as well as eating the bread. Next time I make it I'll try putting seeds in for a change.

stephaniepebrocq's picture

Just made this this morning, it looks ok, I wasn't sure if it was properly cooked though. I did two rises as suggested. My boyfriend had a slice and sait it was yummy! I used half wholemeal and half white strong flour and even added a bit of wheatgerm to it.

cookiecat's picture
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First attempt at bread-making without a bread maker. Very easy and delicious. Used a 2lb loaf tin.

mooze82's picture
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Very easy and very tasty! I have made this twice now, once to make a loaf and once to make rolls and have had compliments from all that ate them!

jfagan's picture

I'm a beginner when it comes to bread making but have made this a couple of times now (following the recipe to the book) - have found each time 2 things that seem to not work as I think they are meant to...:
1. The bread doesn't seem wet enough when all ingredients are mixed so when I knead the bread it cracks/breaks off rather than stretches
2. The bread (after cooking) is rather dense and heavy... which I assume may be due to the problems in the first stage?

Any help would be great.