Simple Home-made Bread Recipe (without a bread-maker)

I have always loved the idea of baking my own bread and have badgered Mr T for some time that I really, really needed a bread maker to make it happen. Mr T wisely suggested I make some bread first the old fashioned way and see how I go before needing to find a storage spot for a bread maker.

I put it off for some time but I didn’t want another Winter to go past without me giving it a go.

I was so chuffed with the delicious results and how easy it was I will definitely do this again but I don’t think I need the bread maker to make it happen!

I got this recipe from The Bread Book by Simon & Alison Holst. No advertising here, just a really good book with great tips on the science of bread making.

15 mins prep
1.5 hours proofing/rising
20 – 30 mins cooking


  • 3 tsp yeast
  • 1 and 1/4 cups warm water
  • 2 tbsp oil
  • 2 tsp sugar
  • 1.5 tsp salt
  • 2 tbsp non-fat milk powder
  • 3 cups (420g) high-grade flourbread01


  • Plastic scraper
  • Large bowl
  • Large casserole dish
  • Tea towel
  • 7-8 cup pan (Approx 23.5cm x 13cm x 6cm – The pan I used was a bit smaller than this).


  1. Measure the first six ingredients into a large bowl. Add 1.5 cups of the flour and mix thoroughly.
  2. Cover with a tea towel and leave for 15 minutes or longer in a warm place.
    When I made this bread my house was freezing and I was bit stressed where my ‘warm place’ would be. I heated the oven just a little then turned it off and put the covered bowl in there.
  3. Stir in the remaining flour, adding a little extra warm water or flour if necessary, to make a dough just firm enough to knead.
  4. Knead by hand on a lightly floured surface for ten minutes, adding extra flour if necessary, until the dough forms a soft ball that springs back when gently pressed.
  5. Turn the dough in 2-3 teaspoons of oil in the casserole dish. Cover with the lid or a tea towel and leave in a warm place for about 30 minutes.
  6. Lightly knead the oiled dough in the bowl for 1 minute. Pat it into a square shape a little longer than the baking pan, then roll into a cylinder.
  7. Put into a sprayed or buttered bread pan (I sprayed), pressing it into the corners and levelling the top.
  8. Leave to rise in a warm place for about an hour or until the dough has doubled its original size. (I pulled it out of the warm place/oven with about fifteen minutes to go so I would have time to heat the oven to 200 degrees Celsius).
  9. Bake in pre-heated oven at 200 degrees Celsius for about 20-30 minutes or until the sides and bottom are browned and the loaf sounds hollow when tapped.
  10. Slice and lather with your favourite condiment!

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