Bread in four easy steps

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• AB

  10 March 2012

  AB commented on this recipe

  OMG!!! The best bread ever!!! I absolutely loved it and will make it again :))))

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• Blue

  12 March 2012

  Blue rated and commented on this recipe

  

  Very easy to make. I've made it twice now (as 8 rolls) and found that it's fine with just one rise. I didn't bother with the honey. I used cling film to cover the tray of rolls, but would have been better if I'd oiled the film first, as it stuck to the bread. Will try it with wholemeal flour next time.

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• Phoebe

  25 March 2012

  Phoebe rated and commented on this recipe

  

  OMG, I've just baked bread for the very first time and it turned out better then shop bought bread!!

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• Marilyn

  29 April 2012

  Marilyn rated and commented on this recipe

  

  First time I made it I thought it was a bit dense. Next time I knocked the dough back (as others have suggested) and proved for another hour. What a difference! Really tasty bread and so easy to make. Will definitely be making this time and time again.

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• beki

  30 April 2012

  beki rated and commented on this recipe

  

  The best bread recipe I have found, really simple, and works every time. I leave the honey out, it makes the bread quite sweet, and it still works fine.

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• GotALifeToLive

  01 May 2012

  GotALifeToLive rated and commented on this recipe

  

  Loved this recipe, as for in school we have started baking bread so I thought I would try it in advance and it was really simple, also we didn't have a bread tin so ours went into a cake tin and came out round. It was really delicious. Also we left out the honey as for I thought it would be to sweet. Next time I think I will add raisins and give it a try. Would Recommend.

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• Adri

  08 May 2012

  Adri rated and commented on this recipe

  

  Same as lots of other people: first attempt at breadmaking, a success. No time to read all the comments so not sure whether this has been answered: just wanted to say I used a 1 litre tin which was just about big enough.

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• Mervyn

  09 May 2012

  Mervyn commented on this recipe

  just signed up to try to make my own bread and other stuff! I'm 62 and got some time on my hands, so trying cooking/baking. Questions are, what does knock back mean, and do you have to put the bread mix in a plastic bag, or can it just go in the fridge as is? thanks from a complete beginner.

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• hallcross678

  10 May 2012

  hallcross678 commented on this recipe

  it doesn't state which size loaf tin to use, What size has other people used? cheer

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• TPalmer

  18 May 2012

  TPalmer rated and commented on this recipe

  

  I made this at the weekend with seeded flour, it came out fantastic. Really lovely bread. I only put half a teaspoon of honey though as the yeast I bought needed to be activated with a little sugar and thought it would be too sweet! I only had a small bread tin so used the rest of the dough to make seeded bread rolls. Needless to say the whole lot went in one day. My son and husband loved this recipe. So would definitely recommend trying it out!

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• Blue

  22 May 2012

  Blue commented on this recipe

  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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• Howard

  31 May 2012

  Howard commented on this recipe

  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.

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• jennyharriet

  13 June 2012

  jennyharriet rated and commented on this recipe

  

  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?????

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• Shaz_R

  19 July 2012

  Shaz_R rated and commented on this recipe

  

  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.

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• mammyplum

  15 August 2012

  mammyplum commented on this recipe

  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?

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• jan

  22 October 2012

  jan rated and commented on this recipe

  

  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!!

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• kittykat

  31 October 2012

  kittykat commented on this recipe

  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!

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• jenniegs

  05 November 2012

  jenniegs commented on this recipe

  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.

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• Ginabell5

  08 November 2012

  Ginabell5 commented on this recipe

  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.

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• Chloe

  08 November 2012

  Chloe rated this recipe

  

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http://www.bbcgoodfood.com/recipes/10121/

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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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