Bread in four easy steps

Bread in four easy steps

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(94 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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15th Aug, 2012
very easy recipe so far; have got it doing the first rise at the moment (have taken advice of comments and am doing 2 rises). i usually use a breadmaker because i normally get in a right mess making the dough but this was pleasingly non-messy and easy enough to do with my 3 and 4 year old kiddies :) just wondering, can this recipe be used for all bread 'shapes' like rolls, a big round loaf (not sure of the proper name) and those pretty knotty breads?
19th Jul, 2012
the best bread recipe i have tried so far ,really quick and easy and the bread is delish . I found advice in someone else's comment to allow the dough to rise twice very helpful and probably got a better result due to this.I would recommend this recipe to anyone.
13th Jun, 2012
Amazing, my first attempt at bread (not good food recipe) was a disaster, my husband is still using it to prop open the door!!! But this recipe was a simply the best. I read other comments and did prove it twice as was suggested by another reviewer and it works. Now can you freeze the dough at any stage?????
31st May, 2012
A great and easy recipe I used 300 gms wholemeal flour and 250 gms strong white flour. I then whizzed it in my food processor for about 2 minutes and after another 5 minutes of standing in the processors bowl I whizzed it once more for 1 minute. Finally my bread machine gave up the ghost and I am now converted this way is far better and more energy efficient.
22nd May, 2012
Mervyn - knocking back is when you leave the dough to rise, then knock the air out of it by kneading it and leaving it to rise again. It's best to leave it in a warm place to rise. I usually cover it with cling film, but I'm not sure what the difference is. I usually make one loaf and 4 rolls (or just 8 rolls), so I use a 1lb loaf tin and a baking tray for the rolls.
18th May, 2012
I made this at the weekend with seeded flour, it came out fantastic. Really lovely bread. I only put half a teaspoon of honey though as the yeast I bought needed to be activated with a little sugar and thought it would be too sweet! I only had a small bread tin so used the rest of the dough to make seeded bread rolls. Needless to say the whole lot went in one day. My son and husband loved this recipe. So would definitely recommend trying it out!
10th May, 2012
it doesn't state which size loaf tin to use, What size has other people used? cheer
9th May, 2012
just signed up to try to make my own bread and other stuff! I'm 62 and got some time on my hands, so trying cooking/baking. Questions are, what does knock back mean, and do you have to put the bread mix in a plastic bag, or can it just go in the fridge as is? thanks from a complete beginner.
8th May, 2012
Same as lots of other people: first attempt at breadmaking, a success. No time to read all the comments so not sure whether this has been answered: just wanted to say I used a 1 litre tin which was just about big enough.
1st May, 2012
Loved this recipe, as for in school we have started baking bread so I thought I would try it in advance and it was really simple, also we didn't have a bread tin so ours went into a cake tin and came out round. It was really delicious. Also we left out the honey as for I thought it would be to sweet. Next time I think I will add raisins and give it a try. Would Recommend.


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