>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.
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.
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.
Granny's Top Tips
• 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 conentration of gluten (the protein in flour), so less kneading is required to activate this. With a 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 differient 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.
Love this? Try this:
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.
RECIPE NOTES:
68 responses
Love the recipies but could you please give the oven temperatures in farenheit for here in the US
Thanks
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 :)
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.
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.
I can’t believe you got your back up in regards to converting to F° in your recipe for those who don’t know metric. Clearly your not at all interested in having a strong international following. Its done over and over again in recipes all over the world you don’t seem to have a good argument not to place it along side your metric Temps and measurements. Goodluck with your attitude toward your future recipes I hope you reconsider your thoughts.
P.S. I do know both systems.
Plenty of other sites don’t convert when they’re from the US and using Fahrenheit. I simply convert myself, if not having both temps is your reason to not use a recipe more fool you. Also, why should she do it when others don’t the opposite way?
When using a recipe from a country that uses imperial measurements I look up how to convert it to metric, it’s not a problem.
The majority of the world use metric, you are the minority. Although I think its a good idea to just show both weighing systems. I think spoons and cups is where it can get very variable.
By international you mean North American? All other countries, including Canada and Soth America use metric measurements! Even we stubborn Brits have pretty much abandoned our pounds and ounces! I hate making recipes that have been posted by Americans who still use cups and Fahrenheit. It’s about time the USA brought themselves up-to-date!
There is no need to get mean and personal Heather do you not know what people are going through or what they have come from.
Apologies to anyone who was offended by Heather’s comment ‘shame on no-one!’
The funny thing is, it’s a UK blog, written by a person who lives in Edinburgh!
Me and my partner just made this recipe and it is blooming perfect. It’s his first time making bread and it was simple for him to follow. Thanks so much. Will use this one all the time from now on. Jan and dave
I know I’m way late to this party but… TBF Steve it wouldn’t take much for Judy to put (220C convert) into a search engine and it pops up. That’s just thirteen keystrokes including hitting return!
Oh Dear…I found it quite straight forward. I work in Grams…but an app for conversion is available
1) 220*C= 428*F
2) *F= (*C x 9/5) +32
3) “Hey Siri, what is 220*C in F?” (Do I really need to say, OR “Hey Alexis, ….)
And to any one managing a site, ask yourself if you desire to be customer eccentric or have business worldwide.
You can put your oven down to 390 and cook a little bit longer.
Use a converter?
The conversion for 220C is 450 F. Hope this helps.
This is a fantastic recipe I made a lovely loaf and today will use the same recipe but make rolls instead.
So how did you judge the timings as it would be shorter ??
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?
The best bread recipe ever many thanks just taken the loaf out of the oven
I will never buy another loaf
Great recipe. Followed it exactly and the result was delicious. Thank you!
Yes! Made this today…did exactly as instructed and it came out perfect – just like in your photos. Thank you!
Hi, I’ve made this bread for first time, it’s turned out perfect, just like picture but it tastes quite salty
beautiful bread thank you! it turned out so good. cam you please give an estimate of calories?
Congratulations! this bread recipe was the best
And believe me I have tried countless,this is one I shall continue to use
An I skip the second prove?
No it won’t work just follow the recipe
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?
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
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!
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!
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!
Thanks, the loaf came out well with olive oil, and plain white flour. Just how do you get sesame seeds to stick..
Thanks
Jack
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.
Didn’t rise very well on second proof, looked more like a pancake. Think my dough was too soft
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
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.
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.
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!
Is that salted or unsalted butter?
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
Made this today first time making bread for years easy to follow and tasted nice thank you.
Only made bread twice before … this recipe is the best will definitely be making bread more often in future … Delicious thank you for sharing
I DID NICE AND LOVE YOUR RECIPES. AMAZING THE BREAD WAS LOVELY
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.
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.
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?
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.
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. :)
Can I use plain flour making bread first time tomorrow and I put it in a loaf tin
You can, but be prepared to work harder, you need to knead it more than if you use bread flour.
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.
Great recipe better than the rubbish I’ve been turning out
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
can i use a loaf tin …want to try it but thought i would ask thanks
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!!
Just wanna input on few general things, The website layout is perfect, the articles is very superb : D.
Hi I’m trying this today, why do we need butter/marg please and and do we not use oil. I want it as every day bread thanks I’m so so excited to try
An American here, with a tip my fellow Americans in the comments. If you don’t know something, there’s a great little resource called Google. Should help you out. Let’s do better than bash our friends across the pond.
Thanks for the great recipe!
This recipe is the best
Only problem I had was , it was quite salty.
It turned out perfect though so I’m gutted by thst
I made this bread today! Absolutely fantastic. Would loved to have posted a picture. Turned out perfect! Thank you
Love this can I double it up to make an even bigger loaf