Bread in four easy steps

Bread in four easy steps

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(72 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

  • kcal231
  • 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

    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

    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

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, questions and tips

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Arty125
22nd Jan, 2015
5.05
Brilliant recipe, incredibly easy to make and tastes glorious!
cusinebelle
27th Dec, 2014
If I can make this, anyone can! (first time bread maker) Very easy recipe to follow. The mixture was a bit gooey so I added more flour and as if like magic it turned into a doughy elasticy mixture easy to knead. I also did not let the yeast come into direct contact with the salt as advised by findings online. I let the dough rise twice in a warm place as recommended by others. I preheated the oven *gas mark 4* for a few minutes then turned it off and after I had kneaded the dough left it in the oven to rise. The end result, a tasty organic home made loaf and a lovely smelling home.
lynda3121
31st Oct, 2014
I made this loaf this morning, and have just enjoyed a couple of slices with butter and cheese, bloomin' lovely. I used honey my friend gave me from her husbands bees, the top was burnt and crusty, how we used to get bread years ago. So really easy to make, and tastes delish.
saschlet
20th Mar, 2014
Easy and seemingly foolproof! I used the dough hook for at least 5 mins but it didn't really help much so I hand kneaded with some extra flour, left to rise in the tin for a couple of hours and then baked. Turned out as expected! I used a non-stick baking sheet/liner instead of oiling the loaf tin and it worked brilliantly.
jeanieh
10th Mar, 2014
5.05
Quick, easy bread recipe. Great when you only need one loaf. Smells lovely when it's baking....there's nothing like the smell of homemade break baking in your home. Mmmm.
Magwheel
2nd Feb, 2014
5.05
I haven't made bread for years, found this recipe online for my 11 year old son to try for his first time bread making . Can honestly say he copied the recipe word for word using wholemeal flour, except he didn't want to use a tin, so oiled a baking tray instead for cooking. His loaf turned out absolutely perfect, in every way. He was so chuffed he even ate some and he won't normally eat brown bread. Can't wait to to try this again with him.
Mother hen
2nd Feb, 2014
This bread is so simple and easy to make. I used the method in the recipe and let it prove for an hour in the warming drawer. Delicious bread and enjoyed by all.
risingdamp's picture
risingdamp
15th Jan, 2014
Have tried making this twice now, using a food processor to mix it all up for me. I'm not sure it's up to the job, as it has burnt out the motor today! Also. I'm wondering if I'd be better off mixing then kneading by hand...or using a stand mixer, to get a better consistency. Reason being: neither of my loaves has risen that well and the one today rose but very lopsidedly on top, with a dip in the centre. Why? I covered the tin (oiled) with a plastic bag, put in a warm place with no currents, then knocked it back after an hour and did a second proving. Still not adequately risen and uneven surface. Has anyone else had this problem when hand kneading, I wonder? Also, I gave up on slashing the crust idea - the whole first loaf promptly deflated like a balloon - I nearly cried!
Gregorio
13th Jun, 2014
There are a plethora of reasons it could be, but without seeing it it's hard to say. I can think of three potential reasons off the top of my head: One) You're moving the dough to roughly and causing it to deflate. Two) You allowed the yeast to directly touch the salt - put them on different sides of the bowl as salt kills yeast when it's that concentrated. Three) You haven't kneaded the dough enough. Try kneading it by hand so you can get a feel for the dough, once it's smooth and elastic (10 minutes or so) you're good to go. P.S - Tip: If you muster up the courage to try scoring a loaf again use a tomato knife or a make shift lame (I use a razor blade on a chopstick!) and do not put downward pressure onto the dough, score across.
petermck
19th Feb, 2014
Stir with a wooden spoon till it comes together, then get in with your hands, knead and leave for an hour. Don't knock it back - the bread's pretty dense but in a good way.

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goodfoodteam's picture
goodfoodteam
7th Nov, 2014
Hi there thanks for your question, use a standard 2 lb loaf tin for this recipe.
laralewis
17th Oct, 2014
Hi there... What size loaf tin? Thanks
Tiffany1983's picture
Tiffany1983
11th May, 2014
Hi, what size tin will I need to make this? Thanks
m_saafan
27th Mar, 2014
I can't seem to find these kinds of flout where I live, can I just use all-purpose flour?
goodfoodteam's picture
goodfoodteam
11th Apr, 2014
Hi there. You need to use strong flour for bread, not plain flour as you need a high gluten content. They will have storng flour in the baking aisle of most supermarkets, if you're not sure just ask and someone should be able to point you in the right direction.
kralph
30th Sep, 2013
Can you freeze the dough or do you freeze the baked bread?
goodfoodteam's picture
goodfoodteam
29th Jan, 2014
Hi there, thanks for getting in touch. You can freeze both the dough and the cooked bread, only heat kills yeast, the cold just retards it. Once defrosted and bought to room temperature it will activate again. Thanks, BBC Good Food web team
risingdamp's picture
risingdamp
15th Jan, 2014
I would imagine you can only freeze the baked bread, as freezing the raw dough would kill off the yeast and the bread would deflate. As far as I know, you can only freeze dough like biscuit dough, which doesn't have to rise. I recently did this with gingerbread dough and it was absolutely fine. Hope that helps!

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