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1. Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
2. Line a baking tray with baking parchment. Knock back the dough, then gently mould the dough into a ball. Place it on the baking parchment to prove for a further hour until doubled in size.
3. Heat oven to 220C/fan 200C/gas 7. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

204 kcalories, protein 6g, carbohydrate 38g, fat 4 g, saturated fat 1g, fibre 2g, salt 1 g

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Results 1-20

• sally

  14 April 2008

  sally rated and commented on this recipe

  

  Made this the 'traditional' way!made it into rolls rather than a loaf but it was really fantastic lovely soft, fluffy scrummy bread, will definitely become a regular in our house.

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• Sarah Fenton

  02 May 2008

  Sarah Fenton commented on this recipe

  Great recipe which worked really well using the dough setting on my breadmaker. I also adapted the recipe by using 350g white bread flour and 150g granary instead of 500g white. It was lovely, and we can't stop eating it!

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• Mabel

  15 May 2008

  Mabel commented on this recipe

  I made this yesterday -it is really lovely and one for my Favourites folder. Mabel

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• watashi

  07 June 2008

  watashi commented on this recipe

  i have just made this bread and it's beautiful fluffy and soft, i will make it on a regular basis :)

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• emmawemma

  12 June 2008

  emmawemma rated and commented on this recipe

  

  This is a great recipe, full proof and made it by hand. Substituted 150g stonemill brown and the rest white which was lovely.

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• Evenstar

  13 July 2008

  Evenstar rated and commented on this recipe

  

  I didn't have any strong white flour so just made it with ordinary plain flour and it came out fine. It was yummy with a delicious crust! We spread it with butter while it was still warm and dunked it into the 'Cold Weather Hotpot' - perfect comfort food. I will definitely be making it again and again!

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• Ben

  25 July 2008

  Ben rated and commented on this recipe

  

  Simple, perfect and delicious. Why buy ready made bread when it's this easy to knock up something hunger busting. I will be making this every week from now on.

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• lou

  04 August 2008

  lou commented on this recipe

  Lovely and easy to prepare, eaten up in less time than it took to make. Delicious!!

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• lou

  04 August 2008

  lou rated and commented on this recipe

  

  Rate it at top marks

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• paulas menus

  20 August 2008

  paulas menus rated and commented on this recipe

  

  Will be making this again,superb,foolproof give it a go!!!

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• Jo

  17 September 2008

  Jo rated and commented on this recipe

  

  Excellent recipe, can't stop eating the stuff now!

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• Pammy

  20 September 2008

  Pammy rated and commented on this recipe

  

  First loaf of bread I have ever made - and by hand too. Very easy to do, very few ingredients needed and it was lovely. Will certainl do again. I left it in the oven nearly 30 minutes, but next time will leave a couple minutes more to make more brown (fan oven)

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• Madbubbles

  22 September 2008

  Madbubbles rated and commented on this recipe

  

  I love making home made bread but unfortunately it normally comes out quite dense and hard so I tend to just use the breadmaker.....until I tried this recipe. It is SO easy, and bread is light and fluffy and very tasty. Will be sticking to this one in future and not even bothering with anything else.

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• janet

  29 September 2008

  janet rated and commented on this recipe

  

  Used dough setting on breadmaker, made 2 smaller loaves. Soft ,light and fluffy. Will make rolls next time. A great success.

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• MrBill

  06 October 2008

  MrBill rated and commented on this recipe

  

  First attempt came out a little 'dense' - but nonetheless a very worthy and completely edible attempt! Second time round I used warm / tepid water with a dissolved tablespoon of sugar. Shaped the dough into a 'bloomer' style loaf - much lighter - don't know if it was down to the sugar or the better rising with the warm water. Great recipe though! Third attempt - same as second but used bread machine - and it's odd just how different (i.e. BETTER) this tastes when made by hand as distinct from baking the same mix in the machine - Anyone else noticed this? Thanks for the recipe!

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• Nicki

  21 October 2008

  Nicki commented on this recipe

  I have tried this recipe twice now, and although really tasty it is coming out really dense. I am using dried active yeast. Does anyone have any suggestions? Should I use milk?

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• blulou

  11 November 2008

  blulou commented on this recipe

  Not tried this yet, but from the recipe and ingredients I would say that if your bread isnt fluffy it may be because the water really needs to be tepid to activate the yeast and usually there is some kind of sugar/honey added to feed the yeast. As far as I'm aware every type of yeast needs this, even the easy bake stuff. A couple of tsp of sugar should be fine for these quantities, slightly more if you use honey, but check the instructions on your yeast packet (if using dried).

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• robyn256

  20 November 2008

  robyn256 rated and commented on this recipe

  

  Superb - will never need to buy the good stuff again!

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• Alison

  08 December 2008

  Alison rated and commented on this recipe

  

  Should be a 6 star recipe. Best template for bread making I have ever found. I use 350g white: 150g granary too, and 1/2 milk, 1/2 water (warm); haven't found the need for sugar, but may try it. Adding some chopped walnuts and sultanas makes a great bread to go with cheese. Painting the crust with melted butter when it comes out of the oven gives a lovely, softer crust.10 times better made by hand (Kenwood chef) than in breadmaker; mine has taken to tripping the fuses - but who needs the monster on the worktop anyway?!

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• Sweet tooth

  06 January 2009

  Sweet tooth rated and commented on this recipe

  

  this worked really well. Was so proud as have treid to make bread in the past but it has always been really heavy. Added 1tsp sugar as some others have suggested. Will definately do again.

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Ingredients

• 500g strong white flour , plus extra for dusting
• 2 tsp salt
• 7g sachet fast-action yeast
• 3 tbsp olive oil
• 300ml water

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Difficulty and servings

Makes 1 loaf

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Plus 2 hours proving

Ingredients

• 500g strong white flour , plus extra for dusting
• 2 tsp salt
• 7g sachet fast-action yeast
• 3 tbsp olive oil
• 300ml water

204 kcalories, protein 6g, carbohydrate 38g, fat 4 g, saturated fat 1g, fibre 2g, salt 1 g

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