Bread in four easy steps

Bread in four easy steps

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(122 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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10th Jul, 2010
This recipe is amazing, I have done it many times, and all my friends have said that they thought it was the best homemade bread ever, and so easy as well! 10 out of 10!!
21st Jun, 2010
what size tin do you use for this recipe am considering making it as it sounds delicious and easy to make?
5th Jun, 2010
Tried making this without a loaf tin, I found it flattened out too much for my liking once cooked, so am trying tomorrow using a tin. I also knocked it back and let rise for a second hour, made the bread lnice and light. Initially after I took the bread from the oven I thought the crust was much too crusty and the bread quite doughy. Once it cooled though it turned out to be perfect! Very easy to make (as I don't usually have much luck with breadmaking)!
31st May, 2010
ps - no need to slash the top of this loaf - i've got a lovely rounded top every time.
31st May, 2010
This is great very easy and success every time - although don't use too strongly flavoured honey. I would urge you if you have an extra time to allow this to have a second rise. First rise in a lightly oiled bowl for about an hour and then knock back and knead slightly then place into tin and allow to rise like the recipe. The results are much better and not such a dense heavy loaf - I also used half strong white and half strong wholemeal. A lovely loaf - I've used a breadmaker for years - but this is easier!!!! Going to make two at a time from now - one for the freezer. I would also urge you if you like making bread to try the country loaf (use that title to search the good food site) - its delicious my children love and its now called "weekend bread" I make every weekend as their treat as a change to wholemeal bread!!!!!
26th Apr, 2010
I have made this bread several times and every time it has never let me down. Would recommend it to anyone baking bread. Delicious, especially warm.
22nd Apr, 2010
Just made this, couldn't wait until it was cooled down to try it and I am very pleased. At one point I was a bit worried the bread was going to be too brown on the outside but it has turned out just right. This is probably the most succes I have had making this sort of bread...this will be my "go to" recipe!
11th Dec, 2009
A simple recipe that works really well. I used granary flour and followed the instructions to te letter. Thoroughly recommended.
1st Nov, 2009
Really good, I made this today and it is the first time I have ever made bread and it was brilliant!
21st Sep, 2009
If I slashed the risen loaf before baking, it collapses. If I slash it before it rises, will it be sufficient? By the way, what is T55 flour & will it work better on breadmaking? THANKS


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