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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30th Oct, 2011
Wow, First time at bread making, I followed the suggestion to let it rise twice, perfect will be doing this again and often.
8th Oct, 2011
this is a brilliant recipe and is similar to a one i used to use before i came across this one.i used to volunteer at a primary school and i used to teach year 6 how to make bread,we used to add ingredients like bacon and herbs,apple and sultana,cheese and onion.they used to really enjoy it and some even came to me later and said they had persuaded their parents to make some bread.
19th Sep, 2011
looks good but do you have to use wholemeal?.......
13th Sep, 2011
Great recipe loved the honey. I used Wessex Mill 6 seed flour and the bread was out of this world!
7th Sep, 2011
For those who have asked I used a loaf tin that measured 9in x 5in at the top and that worked fine
31st Aug, 2011
I've been using this recipe ever since it was published in the magazine. It is so simple and easy to make. I normally use about 300g wholemeal flour 200g strong white bread flour, which works well, I normally also add a handful of seeds. I've not tried giving it a second rise, but I quite like the dense loaf that it produces, it makes stunning toasted sandwiches. It works equally well by hand or using a Kenwood Chef to mix the dough. I highly recommend this.
28th Aug, 2011
Delicious, quick and VERY easy!
23rd Aug, 2011
No where does it tell you what size bread tin to use, any suggestions
8th Aug, 2011
I use 2 tspn of easy action yeast to 500g flour - hope helps
24th Jul, 2011
Can some one please tell me how much yeast it would be in Tsp. we dont have same measure sachets here


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