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Homemade bread


  • 500 g 1 lb 1 oz strong white flour
  • 40 g 1½ oz butter
  • 14 g 2 sachets fast action dried yeast
  • 300 ml 10 fl oz tepid water


  • Add the flour and butter to a mixing bowl. Mix in the salt then add the yeast. Stir to combine
  • Add half the water and mix with the rest of the ingredients. Continue adding the water a little at a time until you have a soft dough that is not sticky. You may not need all the water, or you may need a little more.
  • Turn the dough onto a work surface and knead until it is soft and stretchy.
  • Place the dough in a lightly oiled mixing bowl and cover the bowl with cling film. Leave to prove for around an hour until it doubles in size.
  • Line a baking tray with baking parchment.
  • Take the dough out of the bowl and knead again then shape into a round loaf.
  • Place on the baking tray, cover with cling film and leave to prove again until it doubles in size.
  • Make some cuts on the surface of the dough
  • Preheat the oven to 220C, 425F, Gas Mark 7.
  • Place the loaf on the baking tray in the oven and cook for about thirty minutes, until it is risen and golden and sounds hollow when the bottom is tapped.
  • Place the loaf in the oven