Very Easy Bread Recipe

Bread for the weekend: start Friday evening, cook Saturday morning for warm delicious brunch

  • Only four ingredients
  • Friday: Take two minutes to weigh  and mix ingredients
  • Knead for five mintues
  • Leave to rise overnight in fridge
  • Saturday morning: Punch air out of risen loaf, knead again for five minutes, shape and leave for final rise
  • Delicious bread ready to eat in 35 minutes


2 minutes to weigh and mix ingredients

5 minutes kneading

60 minutes for first rise

5 minutes to knock down and knead again

35-60 minutes for second rise in tin

35 minutes to bake in oven



  • 500g strong white bread flour*, plus a little extra for dusting
  • 2 teasps salt
  • 7g fast-action dried yeast
  • 3 Tablespoons of olive oil
  • 300ml tepid water


  1. Mix the flour, salt and yeast in a large bowl and mix well with your hands. Make a well in the centre and add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead. Once the dough is smooth, place it in a lightly oiled bowl. Place in the fridge to allow it to rise slowly overnight.
  2. The next morning remove the dough from the fridge and knock it back, gently kneading for around three minutes. Mould into the shape you want and place on a baking tray lined with parchment or place in a loaf tin. I like the free form shape as it appears more rustic.
  3. When shaped, cover loosely with cling film and leave to prove for a further hour until doubled in size.
  4. Heat oven to 220C/fan 200C/gas 7. Dust the loaf with a little flour and cut three slashes across the top of the loaf with a sharp knife. Bake for 30-35 minutes until golden brown and the loaf sounds hollow when tapped underneath. Allow to cool on a wire rack and enjoy while still warm.

* Select good quality flour; see