Bread in four easy steps

Bread in four easy steps

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(118 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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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
4th Dec, 2015
My husband is something of a bread snob who makes the best sourdough bread EVER - according to friends. But he thought this was the most delicious bread he ever tasted! My kids love it too - and it's so easy and satisfying to make. Great recipe.
13th Oct, 2015
Brilliant recipe. I used half granary, half organic wholemeal and added some linseed and pumpkin seeds. I then used the dough hook on my Kitchenaid Artisan mixer, as I find hand kneading too difficult, then proved under a thick, rigid plastic bag beside my AGA. Knocked it back after an hour, kneaded for about a minute (I can manage that much!), then proved for another half hour. Baked in the middle of the AGA, turning round after fifteen minutes, and it emerged beautifully crisp and golden but soft in the middle. We ate almost the whole loaf with home made soup that night then finished it as toast the next morning. My family liked it so much I made another one two days later which disappeared just as quickly. Love making this: makes me feel like a domestic goddess!
19th Feb, 2015
Wanted to make an easy loaf with my 5 year old son. This was perfect. Made with a mix of white, and wholemeal seeded bread mix, containing millet seeds, linseeds, cracked wheat and poppy seeds. Left it to rise in the airing cupboard for an hour & 20. Preheated oven for 15 mins. Cooked for about 30 mins. Crust and top was lovely and crunchy, we enjoyed trying a taste with butter after 15 mins or so cooling, delicious!
PicaPicaMagpie's picture
15th Feb, 2015
This was delicious and incredibly easy to make; it goes fantastic with soup! Used half a tablespoon of honey instead.


27th Jan, 2015
Hi there, I have made this bread a few times using ordinary dried yeast rather than fast-action yeast and doubling the amount of yeast used. I think I may be using too much though, as the loaf turns out enormous (but still very tasty). Can you tell me the recommended amount of ordinary dried yeast to use? Also, what is the benefit to double proving? I haven't done it with this recipe and just want to be sure I don't need to. Thankyou!
goodfoodteam's picture
27th Jan, 2015
Hi Trista87 thanks for your question, you're absolutely right to double the amount of yeast if you're using ordinary dried and great news that the flavour is good. With regards to proving - you get a better flavour and texture if you double prove the dough but as this is a quick bread it's not really necessary. Hope this helps. 
ROZENCRANTZ69's picture
13th Nov, 2014
Where can I find the equivalent oven temps UK/CANADA?
goodfoodteam's picture
26th Nov, 2014
Hi there, thanks for your question. This recipe is cooked at 390F in US temp.
goodfoodteam's picture
7th Nov, 2014
Hi there thanks for your question, use a standard 2 lb loaf tin for this recipe.
17th Oct, 2014
Hi there... What size loaf tin? Thanks
Tiffany1983's picture
11th May, 2014
Hi, what size tin will I need to make this? Thanks
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
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.
30th Sep, 2013
Can you freeze the dough or do you freeze the baked bread?


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