Easy, peasy bread

    1 hour 45 min

    This is a really simple, and easy way to make bread! It's a basic yeast bread, ready in about two hours.


    Carmarthenshire, Wales, UK
    28 people made this

    Makes: 1 Loaf

    • 400g bread flour or plain flour
    • 7g dried yeast
    • 1 teaspoon honey (optional)
    • 1/2 teaspoon salt
    • 2 teaspoons olive oil
    • warm water

    Prep:20min  ›  Cook:25min  ›  Extra time:1hr proofing  ›  Ready in:1hr45min 

    1. Add all ingredients into a bowl/electric mixer, and slowly add enough water to form a soft dough.
    2. Place the dough onto a lightly dusted surface and leave for roughly 5 minutes to settle.
    3. Knead the dough until smooth and elastic and place in desired container or onto a baking tray.
    4. The dough will need about an hour to rise depending on where it is placed. I find that the car is an excellent place if the weather is warm, and rising extremely quickly.
    5. Preheat the oven to 200 C / Gas 6.
    6. Bake for about 25-30 minutes. Remove the bread and tap the underneath, and if it sounds hollow, it should be done!

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    Reviews in English (6)


    just stated baking bread, this recipe is just what i came up with will trail and error, all recipes say 500g flour, 7g yeast, from the third loaf i put more yeast in, never thouhgt less flour.. Duhh I have been baking it for a bit longer though, 45 mins same temp 200. any higher and it seems to be too brown or burn. Use this recipe, its perfect, don't 2nd proof,knock the dough back or anything. Been adding chopped olives and sundried tomatoes to the dry ingredients, works just as well, done one with chillies and olives, now thinking prunes figs? Ohh and it will rise at room temp, just takes longer BIG TIP... warm your flour in the oven before you start.  -  08 Sep 2012


    My very first attempt to make white bread. I made rolls, as I didn't have a tin and reduced the baking time to 25 minutes. They're even better once frozen and then defrosted  -  01 Dec 2013


    Easy to follow recipe with surprisingly tasty results.  -  02 Oct 2012