Bread in four easy steps

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Results 41-60

• lizziebee84

  07 September 2011

  lizziebee84 commented on this recipe

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

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• nicky

  13 September 2011

  nicky rated and commented on this recipe

  

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

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• megann

  19 September 2011

  megann commented on this recipe

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

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• debra

  08 October 2011

  debra rated and commented on this recipe

  

  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.

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• Alan

  30 October 2011

  Alan rated and commented on this recipe

  

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

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• halaszcseni

  06 November 2011

  halaszcseni rated and commented on this recipe

  

  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.

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• Yellowbelly3

  18 November 2011

  Yellowbelly3 commented on this recipe

  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!

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• katiecrumpet

  06 December 2011

  katiecrumpet commented on this recipe

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

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• Lesley

  09 December 2011

  Lesley commented on this recipe

  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.

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• angiec_33

  11 December 2011

  angiec_33 rated and commented on this recipe

  

  Oh my! Enough said!

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• ella-maria

  18 January 2012

  ella-maria commented on this recipe

  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.

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• english73

  18 January 2012

  english73 rated and commented on this recipe

  

  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!)

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• Eleanor Leonard-Smith

  21 January 2012

  Eleanor Leonard-Smith rated and commented on this recipe

  

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

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• Alina

  29 January 2012

  Alina rated and commented on this recipe

  

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

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• NAtalie

  04 February 2012

  NAtalie rated and commented on this recipe

  

  Brilliant worked forst time lovely bread, although I did let it rise twice.

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• TC

  12 February 2012

  TC rated and commented on this recipe

  

  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.

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• pinkystan

  12 February 2012

  pinkystan commented on this recipe

  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!

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• Joss

  12 February 2012

  Joss rated and commented on this recipe

  

  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.

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• jentoher

  19 February 2012

  jentoher rated and commented on this recipe

  

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

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• Absolute Beginner

  07 March 2012

  Absolute Beginner rated and commented on this recipe

  

  Absolutely love this recipe. Have tried it with all sorts of flours Always make a lovely loaf

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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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Difficulty and servings

Cuts into 8 thick slices

Preparation and cooking times

Prep 15 mins

Cook 35 mins

Vegetarian, Low-fat

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

PER SLICE

231 kcalories, protein 10g, carbohydrate 42g, fat 4 g, saturated fat 1g, fibre 4g, sugar 3g, salt 0.63 g

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