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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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• Fave Recipes

  05 September 2009

  Fave Recipes rated and commented on this recipe

  

  I have a Bread Machine but find my loaf always comes out heavy, this was just as easy to do and much nicer. The texture was really light, I used half brown and half white flour, dried yeast and did use warm water, no sugar. I used a 2lb loaf tin. The whole family loved it so def will be a regular in my house.

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• Christina

  18 September 2009

  Christina rated and commented on this recipe

  

  Bread making was always a disaster for me, but I have used this recipe several times now and each time was perfect. For the liquid I put 150mls of boiling water in a jug add a teaspoon of sugar and disolve, then I add 150mls of cold milk, seems to make the liquid just the right temp. Great for rolls or loaves and after brushing with a egg and milk mixture before cooking, delicious sprinkled with sesame or poppy seeds or topped with thinly sliced onion and grated cheese. The cheese and onion rolls are lovely with homemade tomato soup. Going to try granary today. Very addictive this bread making lol. The only downside to this recipe is that hubby now refuses to eat shop bought bread!

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• Squidgy

  02 October 2009

  Squidgy commented on this recipe

  My 5 year old daughter (who helped with the kneading) said this was the best bread ever and I have to agree. Easy and very tasty. It was so soft and light, perfect with our homemade jam.

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• sneauxdrop

  09 October 2009

  sneauxdrop commented on this recipe

  Easy recipe using the Kitchenaid and also by hand. Came together well and the family approved. I never got to have seconds. Will do again.

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• LisaValo

  23 October 2009

  LisaValo rated and commented on this recipe

  

  I've made this about 4 times now and each time its turned out wonderfully. I don't have sachet yeast so I use 2.25 tsp which I believe is the same. Gorgeous still warm from the oven and really cheap and simple to do.

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• Gina

  19 November 2009

  Gina commented on this recipe

  This is the first time I have made bread, and, WOW!! It was soooo nice. Easy to make and wonderful to eat. I used the method mentioned on the first page of comments, using Plain Flour as I didn't have any strong bread flour and also had to halve everything as I only had 250g of plain in the cupboard and some slightly out of date dried yeast, but it still turned out lovely. Also added a little sugar for the yeast to feed on. Will definately be making again as my daughter said it would be wonderful with homemade soup!!

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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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