Simple loaf of bread

    2 hours 20 min

    I use this recipe two or three times a week in an effort not to buy shop-made bread. When you measure the ingredients into the bowl remember to keep the yeast and salt on opposite sides of the bowl as direct contact with salt makes the yeast ineffective.


    Dorset, England, UK
    82 people made this

    Makes: 2 (1 lb) loaves

    • 350g strong white flour
    • 150g strong wholemeal flour
    • 1 level teaspoon salt
    • 7g sachet fast action dried yeast
    • 40ml olive oil
    • 290ml cold water

    Prep:20min  ›  Cook:30min  ›  Extra time:1hr30min rising  ›  Ready in:2hr20min 

    1. Put all the dry ingredients in a mixing bowl, make sure you keep the salt away from the yeast.
    2. Add the olive oil to the water, then add most of the liquid to the dry ingredients and start mixing. Keep a small quantity of the liquid aside. I set my mixer to a low speed for this step and mix for about 3 minutes.
    3. Once the mix starts to come together add the remaining liquid. Increase the mixer speed to medium speed and mix for 8 to 10 minutes.
    4. Remove the dough from the mixer and knead for about 1 minute. Place in a large bowl, cover with cling film and let the dough rise until double in size, about 1 hour or more.
    5. Lightly oil a 900g (2 lb) loaf tin. Tip the dough onto a lightly dusted or oiled work surface and knock back. Shape the dough so that it snuggly fits into the tin. Cover with a tea towel or place the tin in a plastic bag and let the loaf rise again for 30 to 40 minutes.
    6. Preheat the oven to 230 C / 210 C fan / Gas 8. Dust the top of the loaf with flour and put the tin in the oven for 30 to 32 minutes. Tap the loaf; if you get a nice hollow sound and the top of the loaf is golden brown you have a finished loaf of bread.
    7. Turn the loaf out onto a cooling rack. Once cool, enjoy.


    This recipe makes a single 2 lb (900g) loaf, two 1 lb (450g) loaves or 12 rolls that are delicious especially with butter and homemade strawberry jam.
    You can change the flour mix to make a slightly different loaf. I often vary the flour types. For example, if you prefer a white loaf then use only 500g of strong white flour only. Or reduce the white flour to 250g and add a 100g of multi-grain strong flour and 150g of strong wholemeal flour to make the total flour content 500g. Remember the more wholemeal flour you use you will have to add a little more water to the mix because wholemeal flour absorbs more water than white flour.

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    Reviews in English (4)


    Easy peasy to make and was delicious, I used 500g wholemeal flour  -  11 May 2018


    I have made this loaf twice now as per recipe and it turns it well.  -  12 Nov 2017


    Made this from scratch by hand, takes a little longer than some other hand recipes but absolutely worth it. Instead of olive oil I tried sunflower oil infused with lemon grass, kaffir lime leaves and chilli - lovely savoury bread but not recommended for breakfast with marmalade.  -  12 Jan 2017