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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pollyannalaing's picture
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!
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.
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.
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
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.
1st Apr, 2013
First attempt at bread-making without a bread maker. Very easy and delicious. Used a 2lb loaf tin.
24th Feb, 2013
Very easy and very tasty! I have made this twice now, once to make a loaf and once to make rolls and have had compliments from all that ate them!
9th Feb, 2013
I'm a beginner when it comes to bread making but have made this a couple of times now (following the recipe to the book) - have found each time 2 things that seem to not work as I think they are meant to...: 1. The bread doesn't seem wet enough when all ingredients are mixed so when I knead the bread it cracks/breaks off rather than stretches 2. The bread (after cooking) is rather dense and heavy... which I assume may be due to the problems in the first stage? Any help would be great. Cheers
3rd Feb, 2013
A lovely recipe and very easy. I do a second rise on mine and make it into rolls so I can freeze them and make them last the week.
25th Nov, 2012
Excellent recipe and works every time, made it again last night and my son said it was the best bread he'd ever had.


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