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Easy Bread

March 27, 2020 By Amy 52 Comments

Easy Bread recipe from Baking with Granny. UK recipe with the option to use Plain Flour.

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 lock down 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.

The best bread I’ve ever tasted!

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 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 Granny’s used to bake. And lets face it, they were/are the experts in surviving tough times! Stay safe bakers.

Easy Bread recipe from Baking with Granny. UK recipe with the option to use Plain Flour.

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/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.


Easy Bread recipe from Baking with Granny. UK recipe with the option to use Plain Flour.

Easy Bread

4.75 from 16 votes
Print Rate
Prep Time: 3 hours
Cook Time: 40 minutes
Author: Baking with Granny

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.

Notes

Plain Flour can be used in place of Strong Bread Flour, just be sure to read the ingredient tips first.
Tried this recipe?Tag @bakingwithgranny or use the hashtag #bakingwithgranny!

Easy Bread recipe from Baking with Granny. UK recipe with the option to use Plain Flour.

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Filed Under: bread, breakfast, recipe, scottish, traditional, vegan

Comments

  1. Judy Burke says

    March 27, 2020 at 6:08 pm

    Love the recipies but could you please give the oven temperatures in farenheit for here in the US
    Thanks

    Reply
    • Amy says

      March 28, 2020 at 10:19 am

      Hi Judy.
      As we are based in the UK we use the metric system. For alternative units of measurement I would recommend using a converter – either online or an app.
      Amy :)

      Reply
      • Steve Tucker says

        November 2, 2020 at 10:17 am

        To be fair Amy, it would not take much to put Fahrenheit in brackets “Bake at 220C (450F)” as many sites do and would help retain some of your audience. When I see an american recipe in Fahrenheit it really helps when they do it for us who use Centigrade. Cheers :)

        Reply
        • Heather Delaney says

          November 25, 2021 at 5:32 pm

          To be fair Steve, all you have to do is look it up or Google it. If someone does not understand basic math and has the inability to convert temperatures or measurements, then shame on them. Do not put that responsibility on the host of this website.

          Amy, I love this recipe, it is quick and easy and I can not wait to give it a go.

          Reply
          • Angela says

            June 6, 2022 at 4:10 pm

            I came across this recipe by accident and then came across the comments. You honestly think that someone that cannot under basic math and therefore conversion should be ashamed?? I absolutely think an argument over conversions isn’t an important one, but a comment like yours, made from pure ignorance, is absolutely worth challenging.
            Shame on you for your appalling judgements on those who , for whatever reason, may not be able to understand math – my daughter is one.

      • derek says

        May 1, 2021 at 3:22 pm

        in the uk us older people also use farenheit not c

        Reply
  2. Maggie says

    March 31, 2020 at 12:14 am

    The conversion for 220C is 450 F. Hope this helps.

    Reply
  3. Sarah Mercer says

    April 1, 2020 at 6:33 am

    5 stars
    This is a fantastic recipe I made a lovely loaf and today will use the same recipe but make rolls instead.

    Reply
    • Liz says

      October 6, 2021 at 11:48 pm

      So how did you judge the timings as it would be shorter ??

      Reply
  4. Jean Hay says

    April 6, 2020 at 9:37 am

    5 stars
    Fantastic recipe, worked first time making a lovely loaf. If I were to reduce the amount of salt would this have an effect on the loaf rising?

    Reply
  5. Mary says

    May 19, 2020 at 7:35 pm

    The best bread recipe ever many thanks just taken the loaf out of the oven
    I will never buy another loaf

    Reply
  6. Jacqueline McDiarmid says

    June 9, 2020 at 6:07 pm

    5 stars
    Great recipe. Followed it exactly and the result was delicious. Thank you!

    Reply
  7. Tracey says

    June 27, 2020 at 6:06 pm

    Yes! Made this today…did exactly as instructed and it came out perfect – just like in your photos. Thank you!

    Reply
  8. Rachel says

    July 15, 2020 at 3:38 pm

    5 stars
    beautiful bread thank you! it turned out so good. cam you please give an estimate of calories?

    Reply
  9. Maureen Jones says

    August 1, 2020 at 3:12 pm

    5 stars
    Congratulations! this bread recipe was the best
    And believe me I have tried countless,this is one I shall continue to use

    Reply
  10. Ameera says

    September 5, 2020 at 2:28 pm

    An I skip the second prove?

    Reply
    • Jo says

      October 3, 2020 at 10:24 pm

      No it won’t work just follow the recipe

      Reply
  11. Linda Day says

    October 6, 2020 at 9:50 am

    I have a problem finding a warm place in my house to let it prove. Can I put it in the oven at lowest setting?

    Reply
    • W g sharp says

      March 12, 2021 at 1:29 am

      Put a bowl of boiling water in the bottom of a cold oven and place the dough in there to rise.
      I used my electric heat mat in my cold kitchen

      Reply
  12. Graeme Lewis says

    October 27, 2020 at 8:06 pm

    Best recipe I have found…thank you! Made a few loafs already and all soft and light. Tried with margarine and sunflower oil and the oil has been the fluffiest which is great but both have been devoured quickly! I have reduced the salt to half for personal preference but still a great taste. Will be experimenting with adding some seeds etc but think this will be my “go to” bread recipe for a long time!

    Reply
  13. Susan Johnstone says

    December 29, 2020 at 9:26 pm

    A great recipe for everyday bread. Easy to do when I get home from work, and make bread for the next day. Turns the frustrations of the day into a lovely loaf!

    Reply
  14. Clare Hall says

    January 16, 2021 at 10:21 am

    Can’t believe I actually made bread lol! This is very easy to do and I am now going to try whole meal next time.
    So yummy!

    Reply
  15. Jack says

    January 25, 2021 at 3:23 pm

    5 stars
    Thanks, the loaf came out well with olive oil, and plain white flour. Just how do you get sesame seeds to stick..

    Thanks
    Jack

    Reply
    • Alex says

      January 15, 2022 at 3:15 pm

      Not sure if this reply is way too late, but once the loaf is risen and ready to go in the oven, brush it with oil suitable for hot temps and sprinkle the seeds over that.

      Reply
  16. Michele ellerby says

    February 1, 2021 at 6:25 pm

    Didn’t rise very well on second proof, looked more like a pancake. Think my dough was too soft

    Reply
  17. Nicola says

    February 10, 2021 at 12:42 am

    Today I used this recipe to make bread for the first time. It was very easy to follow and came out well. Thank you for sharing the recipe

    – from a uni student bored under lockdown

    Reply
  18. Donna says

    February 14, 2021 at 3:31 pm

    Can nuts, fruit etc be added to this recipe?

    Reply
    • Amy says

      March 18, 2021 at 1:17 pm

      Absolutely, Donna! This recipe can be used as a base for any additions you want to try adding.

      Reply
  19. SonjaAnn says

    February 16, 2021 at 7:48 pm

    2 stars
    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

    Reply
    • Amy says

      March 18, 2021 at 1:14 pm

      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!

      Reply
    • Christine Hardman says

      January 21, 2022 at 11:06 am

      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!

      Reply
  20. Jacqueline says

    March 20, 2021 at 4:48 pm

    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!

    Reply
  21. Lauren says

    March 24, 2021 at 4:36 pm

    Is that salted or unsalted butter?

    Reply
  22. Colin stark says

    May 21, 2021 at 9:05 pm

    5 stars
    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

    Reply
  23. Stephanie Clarke says

    June 17, 2021 at 9:36 pm

    5 stars
    Made this today first time making bread for years easy to follow and tasted nice thank you.

    Reply
  24. Carole Thewlis says

    August 11, 2021 at 8:55 am

    5 stars
    Only made bread twice before … this recipe is the best will definitely be making bread more often in future … Delicious thank you for sharing

    Reply
  25. alexander says

    August 21, 2021 at 1:34 pm

    5 stars
    I DID NICE AND LOVE YOUR RECIPES. AMAZING THE BREAD WAS LOVELY

    Reply
  26. Jacqueline McDiarmid says

    August 28, 2021 at 8:27 am

    Still my go to recipe for bread in all shapes – loaf, baguette, round, rolls. Perfect every time. Also finding it interesting that as we’re having a really warm summer in Scotland, the prove stage is quicker with an even better texture and taste.

    Reply
  27. Jen says

    September 3, 2021 at 11:33 am

    5 stars
    Just made this recipe today. I’ve been making peasent bread through the pandemic as I’ve never been able to get loaf making correct… Until today!! So very happy first time I’ve made bread correctly.

    Reply
  28. Stephanie Johnstone says

    September 6, 2021 at 1:27 pm

    Hi. Recently found your website and loved all the recipes so far so thanks! This is another good one and I was just wondering if I want to make it a wholemeal loaf going forward would it be a straight swap of strong white flour to strong wholemeal flour or would half and half be better?

    Reply
  29. Mrs Dulcie BROADY says

    September 12, 2021 at 2:59 pm

    5 stars
    Absolutely excellent, made this bread today, got two loaves out of one batch… which suits me as I live alone.
    I’ve made lots of bread over the years , from various
    recipes, but this recipe is a game changer, tasted perfect…just the same as the bakery, and superbly textured, just fantastic! This is the only bread recipe I will be using in future.

    Reply
  30. Maryjane Storey says

    October 1, 2021 at 8:52 pm

    4 stars
    Made and tasted lovely. Followed all the steps, but it only rose half way which made it rather heavy.
    Was surprised there wasn’t a teaspoon of sugar in the recipe? I know salt slows down the yeast, and there was 2 teaspoons of that.
    Maybe I’ll try adding sugar next bake.
    Thank you for the recipe. :)

    Reply
  31. Simone reeves says

    October 3, 2021 at 4:53 pm

    5 stars
    Can I use plain flour making bread first time tomorrow and I put it in a loaf tin

    Reply
    • Christine Hardman says

      January 21, 2022 at 11:11 am

      You can, but be prepared to work harder, you need to knead it more than if you use bread flour.

      Reply
  32. Ben says

    October 26, 2021 at 2:59 am

    Used this recipe and made bagels with it, just 3 parts water 1part honey for a water bath, one an half mins each side in boiling bath then brushed with egg and 15-20 min in oven at 180c (fan) came out perfect.

    Reply
  33. graham poulton says

    October 29, 2021 at 11:54 am

    Great recipe better than the rubbish I’ve been turning out

    Reply
  34. margaret says

    March 6, 2022 at 3:47 pm

    i can make this loaf in my sleep mae it so many time,s its brilliant ..its easy quick and taste lovely thank you so mush for it

    Reply
  35. margaret says

    March 8, 2022 at 5:38 pm

    5 stars
    can i use a loaf tin …want to try it but thought i would ask thanks

    Reply
  36. Fred says

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  37. Samuel says

    March 31, 2022 at 1:19 am

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    Reply
  38. Honey says

    April 14, 2022 at 4:38 pm

    Hi! Thank you for this recipe! I accidentally second proved it for 1 hour and THEN pre-heated the oven, so in total the second proof time was probably 1hr30. My bread was a little on the dense side and quite short (it tastes lovely) but still. Do you know why is it a bit dense? Is it because I second proofed it for too long? Thank you!!

    Reply
  39. Esther says

    May 9, 2022 at 3:18 am

    Just wanna input on few general things, The website layout is perfect, the articles is very superb : D.

    Reply

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Hello & welcome!

Hello, I’m Amy, the voice-behind and creator-of Baking with Granny.

So many of us have fond memories of baking with our parents and grandparents. Good old fashioned home baking, made to traditional family recipes, which are passed down through generations. It was from my own experiences and memories of this that Baking with Granny was born…

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