Easy Bread
Bread is a recipe I’ve wanted to share on Baking with Granny for quite some time, and right now, with all that is going on in the world, it seems like a pretty good time to get my bum in gear and share our Easy Bread recipe with the world. Bread is always one of…
Bread is a recipe I’ve wanted to share on Baking with Granny for quite some time, and right now, with all that is going on in the world, it seems like a pretty good time to get my bum in gear and share our Easy Bread recipe with the world.
Bread is always one of the first staples to be sold out in a crisis (after toilet roll, apparently…), which is understandable. It is so versatile and can be used as part of any of your three main meals, as well as snacking; toast, sandwiches, with soup, just to name a few.
If you’re now finding yourself in similar circumstances to us – either in lockdown and struggling to get to the shops, or when you do get to the supermarkets, there isn’t even a bread crumb left on the shelves – fear not! Our Easy Bread recipe is, well, just that…EASY!
This bread can be made with just a few store-cupboard ingredients, and if you don’t happen to have any Strong Bread Flour, you can easily swap it for Plain Flour; just be sure to read the ingredient tips below.
I promise you that even the most novice of home bakers will feel like an expert bread maker with this recipe, as there’s really nothing that you can go wrong with. Simply start with your dry ingredients in a bowl, add the wet ingredients, mix and knead, then let the dough do the rest of the hard work.
No mixers, no dough-hooks, no bread makers… This is good old-fashioned, Easy Bread – just like all our grandmothers used to bake. And let’s face it, they were/are the experts in surviving tough times! Stay safe, bakers.
Ingredients:
Strong Bread Flour
For the most predictable bread dough, Strong Bread Flour is the best. This is due to the amount of protein (ie, gluten) in the flour, which gives the bread a good structure and chew factor.
However, if you don’t have any or can’t get your hands on some, Plain Flour is a decent alternative; you’ll just need to work the dough a little harder when kneading to activate what gluten is in the flour. Take a look at the Baking with Granny Instagram to see just how much Granny works a dough made with Plain Flour.
Oh, and you can, of course, use Wholemeal Flour, should you prefer.
Fast Action Yeast
There was a time when you could buy various types of yeast, but nowadays, Fast Action Yeast in 7g sachets is the most accessible. It also works brilliantly in many recipes, but especially this Easy Bread, as no extra measuring or preparation is required to activate it.
Salt
When it comes to baking bread, you don’t want your yeast getting ahead of itself. That’s where salt comes in! Salt retards the yeast and slows it down, giving the gluten in your flour time to strengthen and develop. It also adds to the flavour.
Butter, Margarine or Oil
Although this is actually an optional extra in your bread (so don’t worry if you don’t have any) it adds a little something more. I personally use margarine because we always have it to hand, and it suits the vegans amongst us. But you could even experiment with different oils for a subtle change in taste.
Warm Water
Cool water will also work, but you’ll be left waiting a while for your dough to come to life. Warm water is preferable, but just don’t let it be too hot either.
Top Tips for Traditional Tiffin:
• You can swap out the Strong White Flour for Plain Flour; however, you will really need to put your back into the kneading! Strong flours have a higher concentration of gluten (the protein in flour), so less kneading is required to activate this. With plain flour, more kneading is required for the same results, but it is entirely possible!
• Want a wholemeal loaf? Swap out the Strong White Plain for a Strong Wholemeal flour!
• You can experiment with different loaf shapes with this recipe. Why not try a pleated loaf? Or baking your loaf in a tin? You can also make some nice bread rolls by dividing up your dough into individual portions.
Easy Bread
INGREDIENTS
- 500 g Strong White Flour
- 7 g Fast-action Yeast (one sachet)
- 2 tsp Salt
- 3 tbsp Butter/Margarine/Oil (whichever you prefer)
- 300 ml Warm Water
INSTRUCTIONS
- In a large bowl, add the flour, yeast and salt and mix to combine. Make a well in the middle of the mixture and add the butter/margarine/oil and warm water. Mix to combine, adding a little more water if required, and using your hands to bring together into a soft, lumpy, slightly sticky dough.
- Turn the dough out onto a floured surface and knead for 10 minutes until the dough is smooth and elastic.
- Place the dough in an oiled bowl and cover with a piece of oil cling film, or a damp tea towel. Allow the dough to rise for at least 1 hour, or until it has doubled in size.
- Line a baking sheet with some greaseproof paper and set aside. Knock back the dough (by gently punching the air from the dough and pulling it back on itself) before forming into your desired loaf shape.
- Place the loaf onto your prepared baking sheet (covering again with the oiled cling film or damp tea towel) and leave to prove for a further 1 hour, or until the dough has doubled in size.Pre-heat your oven to 220°c (200°c for fan assisted ovens or Gas Mark 7).
- Before baking, with a sharp knife add a few scores to the top of your bread. Bake for 25-30 minutes until golden brown and the bread sounds hollow with tapped underneath.Leave to cool on a wire rack or enjoy warm, sliced with lots of butter.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
Today I used this recipe to make bread rolls (no bread tin ) I must say that this is the first time ever I have made bread, used to help my mum when she made it, but now being retired thought I would have a go – so you can see it was many many years ago since I helped Mum. And thanks to Amy this old man made some fantastic bread rolls, had them whilst they were warm with loads of butter as per the instructions. Only thing I wasn’t sure was how big to make the dough bread rolls, so made 8 of an equal size and seemed to have worked. Think next time (yes I’m hooked) will reduce cooking time slightyly seeing how they are rolls, not sure if this us correct but I’m sure somebody will advise me. Thanks for the Brill recipe Amy
Is that salted or unsalted butter?
I’m several months on from trying this recipe and I still use it every time – sometimes shape into rolls.or divide into two baguettes. Only thing I’ve changed, and this is to suit our personal tastes, is I’ve halved the salt with no detriment to the rise. Great recipe!
Sorry, this just did not work for me.
Usually i work by cups, but this time i got the scales out and measured everything properly, bought olive oil, and premium brand fast acting yeast (which says to follow normal recipes with it)
I found this mixture far too loose and soft, needing to add more flour to get to a kneadable consistancy.
Wanting to try this recipe, i carried on, but found the amount of rise dissappointing on each prove.
I note that compared to the recipes i made before in my old bread maker, this recipe has no sugar in it – which begs what the yeast is supposed to feed on, in the absence of baking powder or bicarb soda.
Really disappointed – was looking forward to fresh bread
I’m sorry you didn’t have success, SonjaAnn. As you’ll see from the previous reviews this is generally a very successful recipe.
Additional sugar isn’t required to feed the yeast as there is an adequate amount that occurs naturally in the flour to allow this.
Based on your feedback it sounds to me like your yeast might have been the issue. It could be the date on it, or just a bad batch – I’d recommend testing it: https://www.thespruceeats.com/how-long-is-yeast-good-for-1388307
If not, then it could be that you haven’t left it to rise for long enough. An hour is usually sufficient but different temperatures and atmospheres can influence this too, meaning a longer or shorter period of time is needed.
Hope that helps!
SonjaAnn, I’ve made my own bread for years, my recipe almost exactly the same as this one, except I do add a little sugar or honey because I like the taste more. I don’t think it’s absolutely necessary, but it does seem to help the rise in denser flours, or is that my imagination?
I have tons of cookery books, but I doubt I’ve followed a recipe exactly in my life, I’m a tweaker (in a good way!) I always made bread by hand until my arthritis finally got the better of me, now I use my stand mixer & boy, does it rise! I’ve just got a loaf going to go with pea & ham soup for dinner, can hardly wait!
Every kitchen has its own weather. Sometimes doughs need more flour, Sometimes less. I never measure the flour but go by feel. I do have a stand mixer. When the dough gets to the right wetness or consistency I stop adding flour. Its the old fashioned way of judging your dough.
It will be different everytime. Humidity, heat, cold. It all affects your baking.
Can nuts, fruit etc be added to this recipe?
Absolutely, Donna! This recipe can be used as a base for any additions you want to try adding.