Bread in four easy steps

Bread in four easy steps

  • 1
  • 2
  • 3
  • 4
  • 5
(122 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
misssnowspider
14th Jun, 2020
5.05
This has become my go-to recipe for making our own loaf at home. We no longer buy bread, this tastes so much better than anything we've bought from the supermarket! I occasionally add in a mix of pumpkin and sunflower seeds to make it more interesting, but the loaf on its own is tasty and develops a lovely crust. Though it does toast differently (take a little longer) to the bread you buy in the supermarket as it seems a little "fresher" and less dry.
bakingmadness1
7th Jun, 2020
5.05
Such a great recipe. So delicious. Best bread I have ever made. Tried it with 175g of brown wheat flour and 50g strong white bread flour and turned out really well. I recommend this to anyone .
Debbiegould
14th Jun, 2020
5.05
Best bread I`ve ever made, Followed the recipe to the letter and was amazed at how good it was - am now trying it with Spelt and Rye! I meant to give this 5 stars but must have pressed the wrong star! Sorry!
crochetmiriam
20th Apr, 2020
5.05
Delicious. I used half strong white flour, a quarter wholemeal spelt flour and a quarter light rye. Very flavoursome. I followed a tip from the comments here and put the yeast and honey into the warm water and left it in a warm place for ten minutes before adding it to the flour. I kneaded it for 15 minutes and I also knocked it back and gave it a second rise (mainly because I accidentally left it rising too long the first time). Not sure that was necessary though. Lovely, slightly chewy texture.
Plantyknitter's picture
Plantyknitter
10th Apr, 2020
5.05
Best whole meal bread I ever made!! Normally can’t get on with whole meal. Even after 2 days it tastes just like a fresh loaf. Very easy to follow and it works. I had trouble getting it to rise to my likening.......turns out my tin was a bit to big. Next time!!!!
Dawn38
31st Mar, 2020
5.05
This is an excellent recipe, I must admit to using a dough hook for the kneading but after leaving on top of my radiator cover for an hour it did rise really well. Baked in fan oven for 32 mins and it came out perfectly. So much better and cheaper than shop brought. My hubby stated if we weren’t already married he would be quickly snatching me off the shelf!!
Kate Elizabeth's picture
Kate Elizabeth
30th Mar, 2020
Highly recommend this recipe! I have just made this bread for the first time, I halved the ingredients as I only wanted a small loaf and used a silicon loaf pan. I was surprised that with only 5 minutes of kneading and one proof, the bread turned out perfectly. It is absolutely delicious topped with butter and cheddar cheese. Next time I want a wine and cheese night, this will be my go-to recipe!
LouCath
1st Mar, 2020
5.05
This is a wonderful recipe with a gorgeous flavour and texture. I still can't believe how easy it is to achieve such a great loaf of bread. I've been making it for the last few weeks and the whole family loves it - for morning toast or sliced thinly for lunchbox sandwiches.
Cassandra Benoit's picture
Cassandra Benoit
12th Jul, 2019
5.05
This bread is amazing! I was baking with my 5 year old Son, and gave him to make his own dough along with me. He enjoyed it and felt so proud that he had made his own bread. I showed him how to shape bread and we made a science class out of it. He had FUN, and, he was so proud to have bread that he made. The bread was absolutely delicious.
suetay
5th Apr, 2019
Good, reliable recipe. I mix the yeast with honey and warm water first then leave by the radiator for 10 mins as it gives it time to activate, then add when you've got a nice head on it, it's nice to see the yeast in action. I also do a second rise for about 40 mins as you are supposed to get increased flavour and a better rise this way. Good results every time using brown extra strong flour. I've found using all brown flour means the loaf is a little bit dense so I use 400g brown and 100g white and also 1/2 tsp of Vitamin C powder, this has given me a much better result.

Pages

lynwynlyn
12th Mar, 2019
Size of loaf tin not stated...what size please? I see this question has been asked previously but not answered.
goodfoodteam's picture
goodfoodteam
14th Mar, 2019
Thanks for pointing this out. We have now added the tin size - it is 900g.
Tammy Shaban's picture
Tammy Shaban
22nd Feb, 2018
5.05
I tried this and it was my first time baking bread (ever) it tastes nice but mine could have had a little more salt (i think anyway) it didn't seem to rise much even though I did everything by the recipe. I couldn't get strong whole wheat flour so ended up buying wholemeal bread flour, would that have made a difference?
goodfoodteam's picture
goodfoodteam
28th Feb, 2018
Thanks for your question. Yes it is important to use strong flour as the higher gluten content creates the spongy texture we associate with bread. Salt will hinder the rise so we wouldn't recommend adding much more.
T.Phil.bakes
16th Oct, 2016
I have a few questions... 1) Is it essential to use the honey in the recipe? 2) Is the wholemeal flour plain or self-raising? 3) Can I use canola oil instead of olive oil? Thankyou!
goodfoodteam's picture
goodfoodteam
31st Oct, 2016
Thank you for your questions. Sugar, or in this case honey, is often used in bread recipes to help the yeast but you can omit it. It's fine to swap the type of oil. Changing both of these ingredients will of course subtly change the flavour. The flour types suggested in this recipe are all 'strong' or 'bread' flours - these have a high gluten content which gives the bread a light texture. Plain or self-raising flours are not suitable for this recipe. Hope that helps!
Gompy
19th Dec, 2015
If adding whole seeds, do I include the weight of them in the overall flour weight or just add? If included,what would be maximum ratio?
goodfoodteam's picture
goodfoodteam
22nd Dec, 2015
We think you could add up to 50g of seeds to this without having to remove any of the flour - just need them in to the dough before you put it in the tin. 
May Hairsine
7th Oct, 2015
What can you use in replacement of honey
air003's picture
air003
24th Oct, 2015
I was just about to ask the same thing! Bread should be fructose free in my opinion but worried I'll waste the ingredients if it's going to come out unpalatable!

Pages

odelle
18th Nov, 2014
5.05
A slow rise gives a better flavored loaf, overnight in fridge works well-bring back to room temp by leaving covered with oiled-cling film, dough will rise fine. Continue as per recipe. If in a hurry, yes do warm flour & bowl. Keep away from drafts when rising. Add yeast to tepid water with pinch of sugar to activate 'froth-up', this also ensures yeast is fresh. No honey? Use 1/2 tsp-1 tsp of sugar to flour in it's place. Try using 1/2 Strong Wholemeal Flour & 1/2 Strong White Flour for a lighter loaf if desired. Good basic recipe, can be adjusted easily, or varied by adding Grated Strong Cheddar, chives, saute onions, smoked paprika, pepper flakes, roasted garlic, coarse-grained mustard, etc to make a savory loaf or rolls. (Not all in one batch of dough!) Try out different variations, see which you prefer... Try adding dried fruit, toasted nuts such as pecans, raisins, sultanas, walnuts, apricots, hazelnuts with 1 tbs of sugar for a sweet fruit & nut bread, when cooled, ice top of loaf if desired. Again (Not all in one batch of dough)... I like to add raisins & pecans to make a sweet bread that's great toasted or iced with water-icing or cream-cheese icing. Hope that this helps to make some variations to a basic loaf...
aupb23
16th Dec, 2013
Heat flour for 20 secons in microwave
Want to receive regular food and recipe web notifications from us?