Bread in four easy steps

Bread in four easy steps

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(55 ratings)

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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

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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.

Recipe from Good Food magazine, April 2009

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Comments

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jentoher's picture
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Made a really nice loaf. Used white flour and mixed in some poppy and sunflower seeds. Delicious!

joss87's picture
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This was my first attempt at making bread and not bad! It was a little doughy in the middle but I think this was due to the oven not being hot enough. I would definitely make this again. I used wholemeal flour but would give it a try with grannary next time.

pinkystan's picture

Definitely worth a second prove if you've got time. But so simple and easy that after you've made it once you'll never need to look the recipe up again. And truly delicious!

cunnitra's picture
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Made this yesterday and had it for breakfast this morning. Delicious! Can't believe i made my own bread! As others suggested, i allowed the dough a double rise. Texture is beautiful, tastes great.

natalietreadgold's picture
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Brilliant worked forst time lovely bread, although I did let it rise twice.

aly409's picture
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Great easy recipe. Came put some really nice bread rolls. Will use it for the future

emtleonardsmith's picture
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made as bread rolls with walnuts and cranberries to accompany a whole melted camenbert. Worked perfectly!

menglish73's picture
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First ever attempt at making bread other than soda, followed recipe exactly using mix of granary and white flour and letting it rise twice as previously suggested & it was fabulous! Give it a go if you've not tried making bread this works brilliantly I'm v chuffed ! (ps i bought a new Tefal Air Bake loaf tin 24x14cm to make it in & forgot to oil it but it didn't stick and browned beautifully all round for those asking about a tin!)

ella-maria's picture

it would be helpful if you could put the calorific value at per 100 grams.I am on a very strict diet, I am not overweight at
7 st. 7 lb & only 5 ft tall but I am approaching retirement age & am confined to a wheelchair so cannot afford to put any weight on at all.

angiec_33's picture
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Oh my! Enough said!

tinkygirl38's picture

Here I am again quarter to six in the morning up to make our daily bread.
I used this recipe yesterday for the first time and found it so easy and the results were far far better than any bread machine. (The kneading is a great workout for the arms)
The added bonus was the fact that my husband loved it as well.
another one for my favourites.

katiecrumpet's picture

Great, made 8 whole meal rolls instead of a loaf :)

yellowbelly3's picture

Due to arthritis I had stopped making bread, the kneading had got too much. However, I thought I would try this recipe made in my food processor, which I duly did - no kneading at all. I just let it go round the bowl for a couple of minutes, in a spiral tube shape, then tipped it straight out into a large lock and seal polythene box (2 or 3 litre size I think). No oiling or anything needed. Locked the lid on, left it for a couple of hours. Tipped it out onto a board (if it sticks to the side, use a plastic spatula to scrape out). Use the spatula to shape turn it and sort of shape, then put into the loaf tin. Rest for half an hour to an hour, then bake as normal. Beautiful, and no yucky or hurting hands! Oh, it certainly does help to have a little bowl of boiling water on the shelf next to it, the crust is nicer.

As I am trying to coax my husband into being healthy, I made it the first time 80:20 white flour to wholewheat, then 70:30, which he will put up with!

halaszcseni's picture
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I have never baked in my life! I wanted to buy Spelt bread but you either can't buy it or cost a fortune. So, I decided to make it. This receipe is very easy, even if you are complete amteur. I only used wholegrain spelt flour. It did not turn out to be the blown up fluffy type of bread but the fuller, heavier, real bread. I will definitely make it regularly.

alanval's picture
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Wow, First time at bread making, I followed the suggestion to let it rise twice, perfect will be doing this again and often.

doofy1966's picture
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this is a brilliant recipe and is similar to a one i used to use before i came across this one.i used to volunteer at a primary school and i used to teach year 6 how to make bread,we used to add ingredients like bacon and herbs,apple and sultana,cheese and onion.they used to really enjoy it and some even came to me later and said they had persuaded their parents to make some bread.

meganlouisegibson's picture

looks good but do you have to use wholemeal?.......<3<3Xxxxxxxxxxxxxxxxx

nickysolar's picture
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Great recipe loved the honey. I used Wessex Mill 6 seed flour and the bread was out of this world!

lizziebee84's picture

For those who have asked I used a loaf tin that measured 9in x 5in at the top and that worked fine

epidote's picture
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I've been using this recipe ever since it was published in the magazine. It is so simple and easy to make. I normally use about 300g wholemeal flour 200g strong white bread flour, which works well, I normally also add a handful of seeds. I've not tried giving it a second rise, but I quite like the dense loaf that it produces, it makes stunning toasted sandwiches. It works equally well by hand or using a Kenwood Chef to mix the dough. I highly recommend this.

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