Making your own bread needs a
little hard work but it's great fun and the delicious
smell and taste of freshly baked bread makes it all worth
You can make a white or wholemeal loaf from this recipe
depending on which flour you use.
What You Need:
- 225g (1 ½ Cups) Strong plain white flour or
plain wholemeal flour
- 1 level teaspoon salt
- 1 level teaspoon sugar
- 15g (1 level tbspoon) soft tub margarine
- 1 sachet (6g) easy blend dried yeast or fast
action easy blend dried yeast
- 150 ml (2/3 cup) warm water - NOT HOT!
What To Do:
- Get an ADULT to help!
- Wash your hands thoroughly in soap and water.
- Collect all the tools and ingredients together.
- Put the flour in the mixing bowl and add the
sugar and the salt.
- Add the margarine and rub into the flour using
your finger tips.
- Add the dried yeast and stir into the flour mix
- Add all the water at once to the flour mix and
stir together using the wooden spoon.
- Use your hands as the dough gets tough and when
it leaves the sides of the bowl clean (add a
little more flour if it is too sticky), put the
dough onto a floured surface.
- Now the hard work! The dough will feel tight and
lumpy and you must 'knead' it to make it smooth
and stretchy. Push your hands into the dough,
gather it back into a ball, turn it slightly and
then repeat. Do this for about 5 minutes until
the dough feels smooth.
- Shape the dough into your own design or use one
of the ideas below and place it on the greased
- Cover the shape with the oiled cling film to stop
it drying out and then put the tray in a warm
place so that the yeast can work and make the
dough rise. In winter this might be the airing
cupboard, or in summer the kitchen itself may be
- Now set the oven to 230°C/450°F/Gas Mark 8
- When the loaf shape has about doubled in size
(after about 30 minutes), remove the cling film
and place the tray in the centre of the oven.
- Bake the loaf for 20-25 minutes. It should be
golden brown and sound hollow when tapped
- Put the loaf on a wire rack to cool and the tuck
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