Bread in four easy steps

Bread in four easy steps

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(91 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 a 900g 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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natalietreadgold
4th Feb, 2012
5.05
Brilliant worked forst time lovely bread, although I did let it rise twice.
aly409
29th Jan, 2012
5.05
Great easy recipe. Came put some really nice bread rolls. Will use it for the future
emtleonardsmith
21st Jan, 2012
5.05
made as bread rolls with walnuts and cranberries to accompany a whole melted camenbert. Worked perfectly!
menglish73
18th Jan, 2012
5.05
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!)
ella-maria
18th Jan, 2012
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.
angiec_33
11th Dec, 2011
5.05
Oh my! Enough said!
tinkygirl38
9th Dec, 2011
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.
katiecrumpet
6th Dec, 2011
Great, made 8 whole meal rolls instead of a loaf :)
yellowbelly3
18th Nov, 2011
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!
halaszcseni
6th Nov, 2011
5.05
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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