No 12: White, brown or granary bread

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This is a recipe is for a simple loaf of bread, until you have got used to handling the dough, I would suggest that if you want to use wholemeal or granary flour you substitute half the quantity with strong white flour.

The recipe will make a 1x1lb loaf.


337g strong white or brown flour

1 teaspoon salt

10g butter

1 level teaspoon dried yeast

225ml hand hot water


  • Lightly grease your loaf tin
  • Measure the flour into a large bowl, add the salt and rub in the butter
  • Add the yeast and mix in
  • Make a well in the middle of the flour and add the hand hot water
  • First mix in the water with a round bladed knife and then bring together to form a dough with one hand
  • Turn the dough ball onto a clean dry surface on which you have placed a few drops of oil
  • Knead the dough for about 4 minutes, return the dough to the bowl, cover with oiled cling film and leave to rise in a warm place for about 1 to 1 and half hours
  • Knock back the dough when it has at least doubled in size and knead again for only 2 minutes
  • Shape the dough to fit into your tin
  • Leave to prove again for about 20 minutes , it should have risen up to fill your tin
  • Bake the bread in a hot oven 220c for about 20-30 minutes
  • The bread should be evenly brown and when turned out should sound hollow when knocked on the base
  • Enjoy!

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