Easy Homemade Bread Recipe
Many people believe that baking bread is difficult and frequently goes wrong. That it is time-consuming and hard work. Nowadays people even buy machines to do it for them. How many of you have a bread machine languishing in a cupboard? Our house is the same.
After the recipe, we'll explore a few myths about breadmaking.
- 600 grams/1 pound 5 ounces of bread flour, half wholemeal/half unbleached
- A sachet of yeast, easy bake, quick, or fast-action
- 1 teaspoon salt
- 1 teaspoon sugar
- 15 grams/half an ounce of soft butter or 15 millilitres/1 tablespoon of vegetable oil
- 400 millilitres/ 14 fluid ounces of warm water, to get the right temperature use roughly one-third of boiling water to two-thirds cold
- Sift the flour into a bowl.
- Add the salt and sugar.
- Rub the butter into the flour, or if you prefer to use oil, just stir it in.
- Prepare the warm water and add it to the flour. Mix well to form a soft dough.
- Turn the dough out onto a floured surface and knead for about 10 minutes until the dough is stretchy. To knead dough you push it down and fold the top over, then turn it a quarter turn and repeat the process. (If you are unfamiliar with kneading then watch the video.)
Raising and Baking Instructions
- Shape the dough however you’d like—you can do it “freehand” as in these photos, or place it into a large loaf tin.
- Cover with a slightly dampened tea towel and leave it in a warm place for around 45 minutes. If you have one, an airing cupboard is an ideal place to prove bread, but any warm place will do, such as a warm windowsill or near a radiator, cooker or stove. If it has doubled in size, it’s ready. Don’t panic if it hasn’t risen as you’d hoped, it doesn’t mean you’ve got it wrong, just that it needs to prove a little longer. The time it takes to rise will depend on the surrounding temperature. I’ve read a recipe that suggests it’s possible for the dough to rise overnight in the fridge, but I can’t vouch for this.
- When your bread has risen nicely it’s time to bake it. Bake at 230°C/450°F/210° fan oven/Gas Mark 8 for 30 minutes until the bread is nicely browned as in the photograph.
- Try to wait for a few minutes before tearing into it, but if you can’t manage that, know that you’re not alone!
Myth 1: Making Bread Is Difficult
As a kid, I had a book in which two cats baked bread that kept on rising when it went into the oven. It burst the oven door, flowed through the kitchen and out into the garden.
I can tell you with all honesty that has never happened to me—but then I’ve never let my cats bake bread.
I’ve made brown bread and French bread (with unbleached white flour), and I’ve made rolls and bagels. And I’ve thrown none of it away.
My husband and his bread machine have made bread, but because bread machines aren’t actually all that versatile, you certainly couldn’t fit a French loaf into one. We’ve thrown probably about a third of the machine-made bread away because it hasn’t risen properly. I have no idea if this is representative of the population as a whole, and I imagine the bakers in Tesco and Walmart probably don’t knead their dough by hand, but in our family, at least, baking by hand wins hands down.
Myth 2: Kneading Is Hard Work
While it is true that bread needs about 10 to 15 minutes of kneading, most of the time involved in bread making it is sitting quietly in a corner, leaving you time to read a book! With modern fast-acting yeast, you only need to leave it to rise once.
And kneading does not mean pummelling as most people imagine. Watch the video below to see how to do it.
Myth 3: It Takes Years to Master the Techniques
Picture this scene: a mother and two little children in a kitchen. All are kneading dough, and after it has risen they shape it into rings. The mother pops the rings into a pan of boiling water for a few minutes and afterward, the kids arrange the rings on a baking tray. Some are beautiful rounds, some oddly shaped, but they all go into the oven. When the bagels are ready the kids eagerly eat the food they have made.
This was my kids’ introduction to bread. The bagels weren't perfect, but my girls remember that day with pleasure and they still enjoy baking. In particular, they both find it soothing if they don’t feel well. My twelve-year-old gets the urge to bake muffins or cookies, but for her thirteen-year-old sister, it’s kneading dough that does the trick, and she made the bread in the photographs shown here. They had no idea that baking bread was supposed to be difficult or shrouded in mystique and so they developed confidence that they could bake, and that the results don’t need to be perfect.
Sorbitan Allergy Alert
The easiest way to start baking bread is to use instant yeast. However, many of these yeasts contain sorbitan, a corn derivative to which some people are allergic. If you are allergic to corn or sorbitan, then buy regular yeast instead. Even with regular yeast, it’s possible to get good results easily if you add some vitamin C to the yeast. But be careful because many brands of vitamin C contain sorbitan or maize starch! In the UK, Higher Nature sells effervescent vitamin C tablets with no artificial additives. After checking the ingredient lists of scores of vitamin C products available on Amazon.com I recommend you buy a pure ascorbic acid or vitamin C powder, as almost all others contain artificial ingredients or ingredients made from corn.
To make bread with regular yeast and Vitamin C, add these to the warm water and allow it to dissolve before adding the liquid to the flour. You will need 25 grams/1 ounce of yeast and a small pinch of vitamin C powder for this recipe.
A Note About Flour and Sugar
The bread in these photos was made with malted grain flour, which doesn’t seem to exist outside the UK. As a substitute, I suggest half wholegrain flour and half unbleached white.
As you get more used to bread making you can omit the sugar as Vitamin C will activate the yeast for you, but when starting out it’s probably best to use a little sugar.
A Note About Yeast
This recipe uses a sachet of yeast that contains 7 grams; this is equivalent to a dessert spoonful—see the above photo. As with everything in this recipe, don’t worry about getting it exact!
If you would prefer to use fresh yeast or if you are allergic to corn, read the allergy alert information in the blue box above.
The Key to Successful Bread Making
My kids discovered the key to successful bread making: have confidence that it will work out, and don’t worry if the results aren’t perfect. The worst that can happen is your bread might be a bit too firm, but as I’ll explain in the recipe you can tell if that’s likely to happen before you put the bread in the oven and you can take steps to remedy it.
If a three-year-old can knead the dough, so can you! So let’s bake bread.