Bread in four easy steps

Bread in four easy steps

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(70 ratings)

Prep: 15 mins Cook: 35 mins Plus rising


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: per slice

  • kcal231
  • fat4g
  • saturates1g
  • carbs42g
  • sugars3g
  • fibre4g
  • protein10g
  • salt0.63g
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  • 500g granary, strong wholewheat or white bread flour (I used granary)
  • 7g sachet fast-action dried yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 1 tsp salt
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp clear honey


  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.

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Comments (109)

sarahleetes's picture

I use this recipe in my breadmaker for my dairy free son and it comes out well! The whole family love this recipe, even my white bread hating hubbie! A great recipe served straight from the oven with butter and more honey or jam for Sunday tea!

Katiegeorga's picture

First time making bread and it worked perfectly! I kneaded the dough for longer than stated in the recipe, roughly 15 minutes. I also baked the bread in the oven with a bowl of hot water underneath. It was beautifully risen, lovely flavour and a brilliant crust! I would really recommend that you try this recipe out!

akiryn's picture

I've used this recipe many times. I made buns with this - made balls that were palm sized when flattened slightly, and cooked in 25 minutes, they were perfect. I used vegetable oil as I was out of olive oil. Next time I will add more honey to try and make a noticeably sweeter bread.

KevW's picture

First time bread maker. I followed the instructions, but it did not rise. It is like a slab of cement.

K_i_t_c_h's picture

Same for me a few time but found the 3rd time needed for longer and left to rise and worked finaly I needed for 15 mins

Rosievi's picture

I had the same out come the frist time but second time I put the yeast and salt in a small bowl with warm water lef it for 10mins before adding to the flour and it did rise

sallyumbo's picture

My husband is something of a bread snob who makes the best sourdough bread EVER - according to friends. But he thought this was the most delicious bread he ever tasted! My kids love it too - and it's so easy and satisfying to make. Great recipe.

britzkiwi's picture

Brilliant recipe. I used half granary, half organic wholemeal and added some linseed and pumpkin seeds. I then used the dough hook on my Kitchenaid Artisan mixer, as I find hand kneading too difficult, then proved under a thick, rigid plastic bag beside my AGA. Knocked it back after an hour, kneaded for about a minute (I can manage that much!), then proved for another half hour. Baked in the middle of the AGA, turning round after fifteen minutes, and it emerged beautifully crisp and golden but soft in the middle. We ate almost the whole loaf with home made soup that night then finished it as toast the next morning. My family liked it so much I made another one two days later which disappeared just as quickly. Love making this: makes me feel like a domestic goddess!

Janbo's picture

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

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

Arty125's picture

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

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

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.


Questions (18)

T.Phil.bakes's picture

I have a few questions...
1) Is it essential to use the honey in the recipe?
2) Is the wholemeal flour plain or self-raising?
3) Can I use canola oil instead of olive oil?


goodfoodteam's picture

Thank you for your questions. Sugar, or in this case honey, is often used in bread recipes to help the yeast but you can omit it. It's fine to swap the type of oil. Changing both of these ingredients will of course subtly change the flavour. The flour types suggested in this recipe are all 'strong' or 'bread' flours - these have a high gluten content which gives the bread a light texture. Plain or self-raising flours are not suitable for this recipe. Hope that helps!

Gompy's picture

If adding whole seeds, do I include the weight of them in the overall flour weight or just add? If included,what would be maximum ratio?

goodfoodteam's picture

We think you could add up to 50g of seeds to this without having to remove any of the flour - just need them in to the dough before you put it in the tin.


May Hairsine's picture

What can you use in replacement of honey

air003's picture

I was just about to ask the same thing! Bread should be fructose free in my opinion but worried I'll waste the ingredients if it's going to come out unpalatable!

Trista87's picture

Hi there,

I have made this bread a few times using ordinary dried yeast rather than fast-action yeast and doubling the amount of yeast used. I think I may be using too much though, as the loaf turns out enormous (but still very tasty). Can you tell me the recommended amount of ordinary dried yeast to use? Also, what is the benefit to double proving? I haven't done it with this recipe and just want to be sure I don't need to. Thankyou!

goodfoodteam's picture

Hi Trista87 thanks for your question, you're absolutely right to double the amount of yeast if you're using ordinary dried and great news that the flavour is good. With regards to proving - you get a better flavour and texture if you double prove the dough but as this is a quick bread it's not really necessary. Hope this helps. 

ROZENCRANTZ69's picture

Where can I find the equivalent oven temps UK/CANADA?

goodfoodteam's picture

Hi there, thanks for your question. This recipe is cooked at 390F in US temp.

goodfoodteam's picture
Hi there thanks for your question, use a standard 2 lb loaf tin for this recipe.
laralewis's picture

Hi there...

What size loaf tin?


Tiffany1983's picture

Hi, what size tin will I need to make this?

m_saafan's picture

I can't seem to find these kinds of flout where I live, can I just use all-purpose flour?

goodfoodteam's picture

Hi there. You need to use strong flour for bread, not plain flour as you need a high gluten content. They will have storng flour in the baking aisle of most supermarkets, if you're not sure just ask and someone should be able to point you in the right direction.

kralph's picture

Can you freeze the dough or do you freeze the baked bread?

goodfoodteam's picture

Hi there, thanks for getting in touch. You can freeze both the dough and the cooked bread, only heat kills yeast, the cold just retards it. Once defrosted and bought to room temperature it will activate again. Thanks, BBC Good Food web team

risingdamp's picture

I would imagine you can only freeze the baked bread, as freezing the raw dough would kill off the yeast and the bread would deflate.
As far as I know, you can only freeze dough like biscuit dough, which doesn't have to rise. I recently did this with gingerbread dough and it was absolutely fine.
Hope that helps!

Tips (3)

odelle's picture

A slow rise gives a better flavored loaf, overnight in fridge works well-bring back to room temp by leaving covered with oiled-cling film, dough will rise fine. Continue as per recipe.
If in a hurry, yes do warm flour & bowl. Keep away from drafts when rising. Add yeast to tepid water with pinch of sugar to activate 'froth-up', this also ensures yeast is fresh.
No honey? Use 1/2 tsp-1 tsp of sugar to flour in it's place.
Try using 1/2 Strong Wholemeal Flour & 1/2 Strong White Flour for a lighter loaf if desired.
Good basic recipe, can be adjusted easily, or varied by adding Grated Strong Cheddar, chives, saute onions, smoked paprika, pepper flakes, roasted garlic, coarse-grained mustard, etc to make a savory loaf or rolls. (Not all in one batch of dough!) Try out different variations, see which you prefer...
Try adding dried fruit, toasted nuts such as pecans, raisins, sultanas, walnuts, apricots, hazelnuts with 1 tbs of sugar for a sweet fruit & nut bread, when cooled, ice top of loaf if desired. Again (Not all in one batch of dough)...
I like to add raisins & pecans to make a sweet bread that's great toasted or iced with water-icing or cream-cheese icing.
Hope that this helps to make some variations to a basic loaf...

aupb23's picture

Heat flour for 20 secons in microwave

ayeishaa's picture

I'm 16 and have just made a new cooking blog and have made my first post on making a loaf of bread and tips to take when making it like for example putting the flour in the oven will help with the rising of the dough, would love it if you checked it out and following would help me massively! please and thank you: