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Bread Made Easy

Updated on February 26, 2012
Flatten dough with your knuckles
Flatten dough with your knuckles
Press outwards and to the side with your hands
Press outwards and to the side with your hands
Your need a rough oval shape
Your need a rough oval shape
Overlap edges like so
Overlap edges like so
Flatten again, expelling the air from the dough
Flatten again, expelling the air from the dough
From the top, roll into a sausage shape
From the top, roll into a sausage shape
A basic loaf
A basic loaf
Cover with warm wet tea-towel
Cover with warm wet tea-towel
The finished article.
The finished article.

If you browse on the internet there can be found many recipes for home made bread. Many of these I find to be over complicated, when there is really no need for complication. The following recipe will give you a basic mix for a simple white loaf. That said, I must admit that there is a certain amount of skill required to mould the loaf once mixed. But like any skill, it can be aquired with practice and perseverance.


500g of strong bread flour. (This can be found in the home baking section of all large supermarkets).

Two teaspoons of table salt.

Two teaspoons of dried yeast ( again available from supermarkets).

30g of butter (or margarine if you prefer).

300ml of warm water.


Place the flour, yeast, salt and butter in a large mixing bowl. Work the butter into the flour with your finger tips for about five minutes, until there are little or no lumps of butter left.

Then add the water, you might want to have an extra bit of water on hand incase the mix is a little dry (if you do need to add more, do so sparingly as it is easy to add too much). With your hand mix the contents of the bowl until a rough dough is formed.

Lightly dust your worktop with flour, and knead the dough for about five minutes. Then mould the dough into a loaf, following the instructions that acccompany the photos.

Place on a greased baking tray, and then cover with a warm, damp tea-towel. Then place your loaf somewhere warm for one hour ( I use the airing cupboard) to allow the dough to rise (prove). During this time your loaf should have roughly doubled in size.

Remove the tea-towel and place in a pre-heated oven for about 25 minutes at 200c.

When you remove the bread from the oven, check it is done by turning it upside down and tapping the bottom of the loaf with your finger tips. If it sounds hollow, its done.


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    • profile image


      7 years ago

      Looks really good! I am going to try it.


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