Bread in four easy steps

Bread in four easy steps

  • 1
  • 2
  • 3
  • 4
  • 5
(56 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 35 mins Plus rising

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per slice

kcalories
231
protein
10g
carbs
42g
fat
4g
saturates
1g
fibre
4g
sugar
3g
salt
0.63g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

mooze82's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Cheers

kathy535's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A lovely recipe and very easy. I do a second rise on mine and make it into rolls so I can freeze them and make them last the week.

Cats02's picture

Excellent recipe and works every time, made it again last night and my son said it was the best bread he'd ever had.

anitax's picture

on my second loaf. Accidently threw away the blade to my bread maker and yet to be replaced. Desperate for home made bread found this recipe. Actually prefer the bread and so easy.

melissaheyman83's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just trying this for the first time today...currently waiting for its second rise! Hoping it's not going to spill over the 2lb loaf tin!

ginabell5's picture

Me & my husband made this bread in a joint effort, it was so easy, we used the kneading attachment on a hand whisk, the only change we made was knocking back after the first rising only because the dough had spilled over the top of the tin, then left to rise again. We was so impressed with the taste, it took less than the 35 minutes to cook. Will definately do this again.

Pages

Questions

Tips