Bread in four easy steps

Bread in four easy steps

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(93 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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Mother hen
2nd Feb, 2014
This bread is so simple and easy to make. I used the method in the recipe and let it prove for an hour in the warming drawer. Delicious bread and enjoyed by all.
risingdamp's picture
risingdamp
15th Jan, 2014
Have tried making this twice now, using a food processor to mix it all up for me. I'm not sure it's up to the job, as it has burnt out the motor today! Also. I'm wondering if I'd be better off mixing then kneading by hand...or using a stand mixer, to get a better consistency. Reason being: neither of my loaves has risen that well and the one today rose but very lopsidedly on top, with a dip in the centre. Why? I covered the tin (oiled) with a plastic bag, put in a warm place with no currents, then knocked it back after an hour and did a second proving. Still not adequately risen and uneven surface. Has anyone else had this problem when hand kneading, I wonder? Also, I gave up on slashing the crust idea - the whole first loaf promptly deflated like a balloon - I nearly cried!
Gregorio
13th Jun, 2014
There are a plethora of reasons it could be, but without seeing it it's hard to say. I can think of three potential reasons off the top of my head: One) You're moving the dough to roughly and causing it to deflate. Two) You allowed the yeast to directly touch the salt - put them on different sides of the bowl as salt kills yeast when it's that concentrated. Three) You haven't kneaded the dough enough. Try kneading it by hand so you can get a feel for the dough, once it's smooth and elastic (10 minutes or so) you're good to go. P.S - Tip: If you muster up the courage to try scoring a loaf again use a tomato knife or a make shift lame (I use a razor blade on a chopstick!) and do not put downward pressure onto the dough, score across.
petermck
19th Feb, 2014
Stir with a wooden spoon till it comes together, then get in with your hands, knead and leave for an hour. Don't knock it back - the bread's pretty dense but in a good way.
pollyannalaing's picture
pollyannalaing
11th Dec, 2013
My breadmaking has always been dismal. What a relief to find this recipe which worked beautifully. Followed it exactly apart from letting it rise twice as suggested. Even my fussy husband liked it!
fionacboyle
28th Sep, 2013
I'm a bit of a beginner when it comes to bread but this turned out brilliantly!! I left it for an hour and a half in a warm place before cooking. It had a lovely thin crispy like crust and soft inside. I used organic bread flour from Blair Atholl mill. Delicious, I wish I'd doubled the amounts to take 2 loafs! Give it a go.
queenceleste
29th Sep, 2013
Excellent recipe, so easy and delicious. For users from the US, I weighed the flour and water (300 mls = 300 grams if your scale doesn't have fluid measurements), and 2 teaspoons yeast, which is roughly 1 package. Baked at 400F on convection, which works out to 375F conventional. I've made this very successfully with all bread flour, but by far my favorite version has been 250 grams white bread flour, 100 grams Zingermans stoneground oatmeal, and 150 grams King Arthur Irish Wholemeal Flour--YUM.
charlottew03
6th Aug, 2013
Just made this bread. Very yummy. Don't think it will last very long though. Might have to make another at the end of the week. Easy to make. Last time I made bread it was a disaster. Did 2 rises as suggested. As my bowl was plastic I didn't want to put it in the oven to proof it, as don't have many warm places to rise, so put a cup of water in the microwave in for a few minutes, took it out and replaced it with my bread in the bowl. Worked very well, and my client loved helping out as well as eating the bread. Next time I make it I'll try putting seeds in for a change.
stephaniepebrocq's picture
stephaniepebrocq
6th Jul, 2013
Just made this this morning, it looks ok, I wasn't sure if it was properly cooked though. I did two rises as suggested. My boyfriend had a slice and sait it was yummy! I used half wholemeal and half white strong flour and even added a bit of wheatgerm to it.
cookiecat
1st Apr, 2013
5.05
First attempt at bread-making without a bread maker. Very easy and delicious. Used a 2lb loaf tin.

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goodfoodteam's picture
goodfoodteam
29th Jan, 2014
Hi there, thanks for getting in touch. You can freeze both the dough and the cooked bread, only heat kills yeast, the cold just retards it. Once defrosted and bought to room temperature it will activate again. Thanks, BBC Good Food web team
risingdamp's picture
risingdamp
15th Jan, 2014
I would imagine you can only freeze the baked bread, as freezing the raw dough would kill off the yeast and the bread would deflate. As far as I know, you can only freeze dough like biscuit dough, which doesn't have to rise. I recently did this with gingerbread dough and it was absolutely fine. Hope that helps!

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