Bread in four easy steps

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Results 1-20

• 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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• irritable

  11 December 2009

  irritable rated and commented on this recipe

  

  A simple recipe that works really well. I used granary flour and followed the instructions to te letter. Thoroughly recommended.

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• pyjama girl

  07 April 2010

  pyjama girl rated this recipe

  

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• Amanda in Aberdeen

  22 April 2010

  Amanda in Aberdeen rated and commented on this recipe

  

  Just made this, couldn't wait until it was cooled down to try it and I am very pleased. At one point I was a bit worried the bread was going to be too brown on the outside but it has turned out just right. This is probably the most succes I have had making this sort of bread...this will be my "go to" recipe!

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• Kathy

  26 April 2010

  Kathy rated and commented on this recipe

  

  I have made this bread several times and every time it has never let me down. Would recommend it to anyone baking bread. Delicious, especially warm.

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• fiona

  31 May 2010

  fiona rated and commented on this recipe

  

  This is great very easy and success every time - although don't use too strongly flavoured honey. I would urge you if you have an extra time to allow this to have a second rise. First rise in a lightly oiled bowl for about an hour and then knock back and knead slightly then place into tin and allow to rise like the recipe. The results are much better and not such a dense heavy loaf - I also used half strong white and half strong wholemeal. A lovely loaf - I've used a breadmaker for years - but this is easier!!!! Going to make two at a time from now - one for the freezer. I would also urge you if you like making bread to try the country loaf (use that title to search the good food site) - its delicious my children love and its now called "weekend bread" I make every weekend as their treat as a change to wholemeal bread!!!!!

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• fiona

  31 May 2010

  fiona commented on this recipe

  ps - no need to slash the top of this loaf - i've got a lovely rounded top every time.

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• Blondie

  05 June 2010

  Blondie commented on this recipe

  Tried making this without a loaf tin, I found it flattened out too much for my liking once cooked, so am trying tomorrow using a tin. I also knocked it back and let rise for a second hour, made the bread lnice and light. Initially after I took the bread from the oven I thought the crust was much too crusty and the bread quite doughy. Once it cooled though it turned out to be perfect! Very easy to make (as I don't usually have much luck with breadmaking)!

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• carode

  21 June 2010

  carode commented on this recipe

  what size tin do you use for this recipe am considering making it as it sounds delicious and easy to make?

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• Paul

  10 July 2010

  Paul rated and commented on this recipe

  

  This recipe is amazing, I have done it many times, and all my friends have said that they thought it was the best homemade bread ever, and so easy as well! 10 out of 10!!

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• Jay

  17 July 2010

  Jay rated and commented on this recipe

  

  Fantastic, I'll never need to buy bread again! Used wholewheat flour and I found it rose really well (I was a bit worried about it while leaving it to rise) delicious when toasted. A great basic everyday loaf.

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• Kp

  18 July 2010

  Kp rated and commented on this recipe

  

  I'm sure this is a great recipe, but I messed it up! Using a mini-loaf tin, I halved all the ingredients, but used the full 300ml of water.. Here's hoping that it will turn out okay! :)

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• Maggie

  18 August 2010

  Maggie commented on this recipe

  What size loaf tin should I use?

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• karenza

  28 August 2010

  karenza commented on this recipe

  Absolutely gorgeous! Made it into a bloomer style loaf and has its just cooled I've cut a slice off. This is the best loaf I have made, let it rise twice and think it was worth the wait.

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• karenza

  28 August 2010

  karenza rated and commented on this recipe

  

  ps forgot to rate it.

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• steve

  30 September 2010

  steve commented on this recipe

  Great recipe and method. I've used this recipe with several different flours and all have worked out really well. Highly recommended

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• Cookinghobbit

  20 October 2010

  Cookinghobbit commented on this recipe

  I'm a ceoliac looking at doing more baking and I've never made bread before. Would gluten-free bread flour work with this?

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• josephine

  20 October 2010

  josephine commented on this recipe

  to whom it concerns in the original ingrident it does not stste the ammount of water required ,but when you read the method its mentioned ,just a small observance ,nothing major josephine

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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

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, sugar 3g, salt 0.63 g

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