How to Bake Bread Easily: Recipe and Tips

Yvonne Spence grew up on the Shetland Isles. She loves to create healthy recipes.

Homemade bread tastes heavenly and is easy to make.

Homemade bread tastes heavenly and is easy to make.

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 a cupboard? Our house is the same.

After the recipe, we'll explore a few myths about breadmaking.


  • 600 grams/1 lb 5 oz of bread flour, half wholemeal/ half unbleached
  • A sachet of yeast, easy bake, quick, or fast-action
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Either: 15 grams/half an ounce of soft butter or 15 ml/one tablespoon of vegetable oil
  • 400 ml/ 14 fluid oz of warm water, to get the right temperature use roughly one-third of boiling water to two-thirds cold.

Mixing Instructions

  1. Sift the flour into a bowl.
  2. Add the salt and sugar.
  3. Rub the butter into the flour, or if you prefer to use oil, just stir it in.
  4. Prepare the warm water and add it to the flour. Mix well to form a soft dough.
  5. 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

  1. Shape the dough however you’d like—you can do it “freehand” as in these photos, or place it into a large loaf tin.
  2. 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.
  3. 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.
  4. 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, 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, and 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 Wal-Mart 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 10–15 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 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 oz 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.

This is how 7 grams of dried yeast looks in a dessert spoon.

This is how 7 grams of dried yeast looks in a dessert spoon.

A Note About Yeast

This recipe uses a sachet of yeast that contains 7 grams; this is equivalent to a dessertspoonful—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.

Rate This Recipe

Are You a Bread Maker?


Yvonne Spence (author) from UK on April 14, 2013:

Stephanie, I'm amazed that the smell of baking bread made it across the Atlantic! (My daughter has been baking again today and we have just eaten the first few slices hot from the oven.)

Thanks for popping by and hope you have fun baking bread however you do it!

Stephanie Henkel from USA on April 14, 2013:

Great pictures and instructions! I can almost smell that fresh bread baking! I used to love making bread by hand, and did if for many years. Now I've gotten lazy and use a bread machine. The results are pretty good,but not quite like bread made the old fashioned way.

Yvonne Spence (author) from UK on May 17, 2012:

Hi KDuBarry,

Yes the economy is similar to how it was when I began baking bread, so you make a good point. I hope you enjoy making the recipe.

Thanks for your comment.

KDuBarry03 on May 17, 2012:

Especially in this economy, making bread is an economical and healthy way to keep food on the table! A nice sized loaf of bread, for a family of four, will definitely last (at least) a week and will only cost about a dollar to make, in total! Thank you for sharing this recipe :)

Yvonne Spence (author) from UK on February 26, 2012:

Thanks Brian.

BRIAN SLATER on February 26, 2012:

Great hub, voted up and shared.

Yvonne Spence (author) from UK on February 20, 2012:

Hi Ruby H Rose, thanks for your comment. And you are right homemade bread is yummy.

Yvonne Spence (author) from UK on February 20, 2012:

Katrinasul, as you can probably tell from the comments, many people don’t realise it’s easy. So now you know I hope you do bake bread and enjoy it!

Yvonne Spence (author) from UK on February 20, 2012:

Tina, I’m sure confidence is the key. I’ve learned this from my kids who never suspected that baking bread might be difficult. As soon as we allow ourselves to make mistakes we relax and magically the bread bakes beautifully. Having said that, I’m glad you found the pictures useful and the video is too I think. I might get my kids to make their own one!

Thanks for your kind comment.

Yvonne Spence (author) from UK on February 20, 2012:

Hi alocsin,

Yes indeedy, we don’t want cats in the recipe. Glad you enjoyed that bit of silliness, and thanks for your comment and vote up.

Maree Michael Martin from Northwest Washington on an Island on February 20, 2012:

Yummy pictures. I miss home made bread, thanks for the reminder it isn't that hard to make considering how good it is, for sure.

Yvonne Spence (author) from UK on February 20, 2012:

Hi North Wind, good to meet a fellow baker. Let me know how it goes if you make this bread, and thanks for your comment!

Yvonne Spence (author) from UK on February 20, 2012:

Hi molometer,

Did you have long hippy hair back then? I agree with you that there’s nothing quite like the smell of freshly baked bread. Hope you enjoy the recipe, and thanks for your comment and for sharing. Much appreciated.

katrinasui on February 20, 2012:

I didn't know that baking bread is as easy as you explained in this article. I would love to try this.

Christina Lornemark from Sweden on February 20, 2012:

I love freshly baked bread but i am one of those that aren't so good at it! I have tried but my bread is never the way I want it. But your hub is so useful with all the pictures so maybe I will give it another try! I think my problem is that I use too much flour when I bake. From the picture above I see that the dough is supposed to look like it "need" more flour! Thanks for the recipe, and the step by step guide! I am so grateful for the inspiration and I hope my family will be too:)

Voted up, useful and more


Aurelio Locsin from Orange County, CA on February 20, 2012:

Yummy, and thanks for the warning against cats. We don't want them being part of the recipe. Voting this Up and Useful.

North Wind from The World (for now) on February 20, 2012:

I love homemade bread and I make it often. I am always on the look out for different recipes and so I will try your own soon. Thanks!

Micheal from United Kingdom on February 20, 2012:

There is nothing like the smell of freshly baked bread. I was one of those hippies back in the day and we often made our own bread. I will try out your recipe too.

Voted up and interesting. SHARING

Yvonne Spence (author) from UK on February 20, 2012:

Hi cclitgirl,

I have tried fresh bread with olive oil, but not with garlic too, I will give it a go next time we bake. Thanks for the suggestion and for your comment.

Yvonne Spence (author) from UK on February 20, 2012:

Hi Alipuckett,

Glad you enjoyed the photos and video. And really baking bread is not that hard! It’s strange how it has acquired this status and it puts so many people off. Go on, give it a go! Thanks for your comment.

Yvonne Spence (author) from UK on February 20, 2012:

Hi Susan,

I think most people with bread machines were given them. We were. Maybe it’s the people who buy their own who actually use them. And I think what you say about mood is a great point - it can have a big effect on how baking turns out.

Cynthia Calhoun from Western NC on February 20, 2012:

MMMM, I like what albertsj said: make your bread and eat it, too. Yum, yum. This looks great! Oh, and after you've baked it, have you ever tried tearing off a piece, drizzling some olive oil on it and some minced garlic? It is heavenly!

alipuckett on February 20, 2012:

This is a really nice tutorial with great photo and video instruction. Baking bread from scratch looks like hard work -- but very rewarding. Thank you!

Susan Zutautas from Ontario, Canada on February 20, 2012:

I was given a bread machine last summer and I've yet to use it yet. I make my own bread occasionally, but I have to really be in the mood to do so. Same as with shortbread, if I'm not in the mood to do it it comes out a disaster. I know what you mean as soon as that bread comes out of the oven all I want to do is have a taste of it.

Yvonne Spence (author) from UK on February 20, 2012:

Hi albertsj,

"make your bread, and eat it too.” I like that! Glad you enjoyed the hub and you’re right: there should be a ‘Yummy” button! Thanks for your comment.

Yvonne Spence (author) from UK on February 20, 2012:

@ elle64, good to know I’m not the only one who eats more - thanks for your comment.

Yvonne Spence (author) from UK on February 20, 2012:

@ jonmcclusk, I hope you do try to it and enjoy it. Thanks for your comment.

jacy albertson from Oviedo fl on February 20, 2012:

Well, it sure as heck beats being unemployed. This way you can...make your bread, and eat it too. ; ) Yum! This is a really good hub. I'm salivating. Voting up, and yummy, ...oh yeah, "yummy" is not an option. ; )

elle64 from Scandinavia on February 20, 2012:

I bake quite a bit too- but you are right about you tend to eat more bread

Jonathan McCloskey from Cinnaminson, New Jersey on February 20, 2012:

This looks great and appetizing. I'm totally trying this one day. Great hub!

Related Articles