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Bread in four easy steps

Bread in four easy steps

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(67 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

  • kcalories231
  • 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 (106)

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.

gnixon's picture
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Delicious, quick and VERY easy!

rosaliechenneour's picture

No where does it tell you what size bread tin to use, any suggestions

fkwool's picture
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I use 2 tspn of easy action yeast to 500g flour - hope helps

hectorrashmi's picture

Can some one please tell me how much yeast it would be in Tsp. we dont have same measure sachets here

munkymoo's picture

So easy to make, have made it twice now and both times has come out perfect! Not buying bread anymore!

bri1979's picture
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Started making this bread last week and the whole family prefer it to shop bought bread.

domesticlou's picture

What JeanieH said. I don't buy bread any more and also use a multiseed flour. Turns out perfectly every time.

budsey's picture
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Made this bread about 6 times now and it has never let me down used half wholemeal and half white and let it rise twice. Lovely texure it is now my favourite bread recipe

lydiafinnimore's picture

This bread is really easy to make and tastes yummy. I had to add a little more water to bind it all together. It's the first loaf I have made and I will certainly make it again. I will also experiment addings some seeds next time.

josephine123456's picture
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What a fantastic recipe! Very easy to prepare. I followed fiona's suggestion and let the dough rise twice. Just had a wee slice whilst it was still warm (to make sure it isn't poisoned ;) ) and tastes very nice. (made wholemeal bread).

darrenboswell's picture
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Absolutely delicious,used half wholemeal and half granary and allowed to rise twice.will be making lots of this bread.

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