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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17th Feb, 2011
Had a sudden fancy to make bread this morning and used this recipe. I also let it rise twice and it was easily the best bread I have ever made. Strongly recommended.
26th Jan, 2011
I've tried quite a lot of bread recipes in the past and this is the best bread recipe I've found. I used 50:50 strong wholemeal:strong white flour and split the dough into two small loaf tins. The texture and flavour was lovely. Just make sure you grease and flour the tins really well - it sticks! (They freeze really well too)
18th Jan, 2011
The best bread ever!! It was the first I managed to bake a proper bread. I liked. Thanks!
28th Dec, 2010
Very easy and a great introduction to breadmaking!
micheal's picture
20th Oct, 2010
to whom it concerns in the original ingrident it does not stste the ammount of water required ,but when you read the method its mentioned ,just a small observance ,nothing major josephine
20th Oct, 2010
I'm a ceoliac looking at doing more baking and I've never made bread before. Would gluten-free bread flour work with this?
30th Sep, 2010
Great recipe and method. I've used this recipe with several different flours and all have worked out really well. Highly recommended
28th Aug, 2010
ps forgot to rate it.
28th Aug, 2010
Absolutely gorgeous! Made it into a bloomer style loaf and has its just cooled I've cut a slice off. This is the best loaf I have made, let it rise twice and think it was worth the wait.
18th Aug, 2010
What size loaf tin should I use?


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