Bread in four easy steps

Bread in four easy steps

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(95 ratings)

Prep: 15 mins Cook: 35 mins Plus rising


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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  • 500g granary, strong wholewheat or white bread flour (I used granary)
  • 7g sachet fast-action dried yeast



    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


  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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Cassandra Benoit's picture
Cassandra Benoit
12th Jul, 2019
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.
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.
25th Jan, 2019
The most versatile recipe for delicious breads. I use this recipe at least once, often twice week, using the dough menu on my bread machine. It is foolproof and is successful every time with any combination of strong flours, white, wholemeal, spelt, in any proportions as long the total weight of flour is 500 grms. The dough can be shaped to fit a loaf tin, cottage shape or 8 rolls with different toppings, poppy seeds, sunflower, etc
26th Jun, 2016
I use this recipe in my breadmaker for my dairy free son and it comes out well! The whole family love this recipe, even my white bread hating hubbie! A great recipe served straight from the oven with butter and more honey or jam for Sunday tea!
7th Apr, 2016
First time making bread and it worked perfectly! I kneaded the dough for longer than stated in the recipe, roughly 15 minutes. I also baked the bread in the oven with a bowl of hot water underneath. It was beautifully risen, lovely flavour and a brilliant crust! I would really recommend that you try this recipe out!
23rd Feb, 2016
I've used this recipe many times. I made buns with this - made balls that were palm sized when flattened slightly, and cooked in 25 minutes, they were perfect. I used vegetable oil as I was out of olive oil. Next time I will add more honey to try and make a noticeably sweeter bread.
18th Jan, 2016
First time bread maker. I followed the instructions, but it did not rise. It is like a slab of cement.
Ben James's picture
Ben James
24th Feb, 2019
Assuming you had good yeast to begin with, then perhaps the water was too cold to activate the yeast, or was too hot and killed it. The ideal temperature is around 35-40 C.
1st Feb, 2016
Same for me a few time but found the 3rd time needed for longer and left to rise and worked finaly I needed for 15 mins
28th Jan, 2016
I had the same out come the frist time but second time I put the yeast and salt in a small bowl with warm water lef it for 10mins before adding to the flour and it did rise


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
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
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
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.
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
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!
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
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
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!


18th Nov, 2014
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...
16th Dec, 2013
Heat flour for 20 secons in microwave
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