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Homemade bread

Two bread loaves, partially sliced on a board

Homemade bread

Name: Homemade bread
Prep time: 30 min
Cook time: 35 min
Total time: 3 h 5 min
Yield: Makes 1 large loaf
Cuisine: British
Ingredients: 500g strong bread flour; 7g sachet fast-action dried yeast; 1 tsp salt; 300ml hand-hot water; 2 tbsp sunflower oil; 1 tbsp honey

Sara Buenfeld

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Makes 1 large loaf

Easy

Prep: 30 mins

Cook: 35 mins

Plus 1-2 hrs proving

A star rating of 4.7 out of 5.60 ratingsRate

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Baking homemade bread needn't be difficult – this simple loaf recipe is easy to follow, uses a handful of ingredients and can be adapted with different flours

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Ingredients

Nutrition

Units:

MetricUS

500g strong bread flour
7g sachet fast-action dried yeast
1 tsp salt
300ml hand-hot water
2 tbsp sunflower oil
1 tbsp honey

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Tip the flour into a bowl and mix in the yeast with the salt. Stir in the water, oil and honey. Now bring together to make a soft dough – I use my hands, but a wooden spoon or knife from the cutlery drawer is fine. Tip onto a lightly floured surface and knead for 10 mins. It is worth putting in the time to do this as it will pay off later with lovely airy bread.
step 2

Don’t keep adding flour, a wet dough is better than a dry one, which will bake to a tough texture, so if you don’t like the dough sticking to your hands, lightly oil them. If you are adding flavourings, knead them in gently now.
step 3

Turn the dough into an oiled 1kg bread tin and cover with oiled cling film (or better still, a free unused shower cap from your last hotel stay!). Put in a warm place until the bread fills the tin, it should take between 1-2 hrs.
step 4

Uncover and bake your bread at 200C/180C fan/gas 6 for 30-35 mins until golden. Tip out of the tin and tap the base of the loaf. It should sound hollow when fully cooked. If not cooked, put loaf back in the oven out of the tin and test again after 10 mins. Cool.

Recipe from Good Food magazine, February 2012

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A star rating of 4.7 out of 5.60 ratings

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