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Bread in four easy steps

Bread in four easy steps

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(69 ratings)

Prep: 15 mins Cook: 35 mins Plus rising

Easy

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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Ingredients

  • 500g granary, strong wholewheat or white bread flour (I used granary)
  • 7g sachet fast-action dried yeast

    Yeast

    yee-st

    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

    ol-iv oyl

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

  • 1 tbsp clear honey

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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.

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Comments (108)

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
5

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

mooze82's picture
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
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
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.

jenniegs's picture

Really pleased with this because it works. What a relief after quite a few disasters in the past. Prefer it to bought bread and so does my family.

babysnowdon's picture

The recipe is easy and the breads lush. I even snucked a 100grammes of stone ground flour in and my fussy granddaughter still liked it!

janetstone's picture
5

Made this yesterday, and made my sandwiches for work today. Well I must say I am impressed with myself. This is so easy and so tasty. May never buy bread again!!

mammyplum's picture

very easy recipe so far; have got it doing the first rise at the moment (have taken advice of comments and am doing 2 rises). i usually use a breadmaker because i normally get in a right mess making the dough but this was pleasingly non-messy and easy enough to do with my 3 and 4 year old kiddies :)
just wondering, can this recipe be used for all bread 'shapes' like rolls, a big round loaf (not sure of the proper name) and those pretty knotty breads?

shaz_r's picture
5

the best bread recipe i have tried so far ,really quick and easy and the bread is delish . I found advice in someone else's comment to allow the dough to rise twice very helpful and probably got a better result due to this.I would recommend this recipe to anyone.

jennyharriet's picture
5

Amazing, my first attempt at bread (not good food recipe) was a disaster, my husband is still using it to prop open the door!!! But this recipe was a simply the best. I read other comments and did prove it twice as was suggested by another reviewer and it works. Now can you freeze the dough at any stage?????

howardzag's picture

A great and easy recipe I used 300 gms wholemeal flour and 250 gms strong white flour. I then whizzed it in my food processor for about 2 minutes and after another 5 minutes of standing in the processors bowl I whizzed it once more for 1 minute.
Finally my bread machine gave up the ghost and I am now converted this way is far better and more energy efficient.

rachel_r's picture
5

Mervyn - knocking back is when you leave the dough to rise, then knock the air out of it by kneading it and leaving it to rise again. It's best to leave it in a warm place to rise. I usually cover it with cling film, but I'm not sure what the difference is.
I usually make one loaf and 4 rolls (or just 8 rolls), so I use a 1lb loaf tin and a baking tray for the rolls.

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