Bread in four easy steps

Bread in four easy steps

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(116 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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12th Nov, 2012
Just trying this for the first time today...currently waiting for its second rise! Hoping it's not going to spill over the 2lb loaf tin!
8th Nov, 2012
Me & my husband made this bread in a joint effort, it was so easy, we used the kneading attachment on a hand whisk, the only change we made was knocking back after the first rising only because the dough had spilled over the top of the tin, then left to rise again. We was so impressed with the taste, it took less than the 35 minutes to cook. Will definately do this again.
5th Nov, 2012
Really pleased with this because it works. What a relief after quite a few disasters in the past. Prefer it to bought bread and so does my family.
31st Oct, 2012
The recipe is easy and the breads lush. I even snucked a 100grammes of stone ground flour in and my fussy granddaughter still liked it!
22nd Oct, 2012
Made this yesterday, and made my sandwiches for work today. Well I must say I am impressed with myself. This is so easy and so tasty. May never buy bread again!!
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.


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