• 1 sachet fast-action dried yeast
  • 1 tsp Fairtrade white caster sugar
  • 500 g British plain flour, plus a little extra for dusting
  • 1 tsp fine table salt
  • 1 tsp olive oil, for greasing


  1. 1

    Place the yeast and caster sugar in a bowl with 290ml warm (not hot) water. Let sit for 5-10 minutes, until it begins to foam.

  2. 2

    Sift the flour into a large bowl and stir in the salt, making sure it is evenly distributed. Create a well and then gently pour in the liquid. Bring together to form a dough. If the dough is a little dry at this point, add a little more water and make sure it is fully combined. Dust the work surface with a little flour and knead the dough for 15-20 minutes until smooth and stretchy.

  3. 3

    Shape the dough into a round or oval then place on a baking tray dusted with a little flour. Cover with oiled cling film and leave to rise in a warm place for 1 hour, until the dough has doubled in size. Preheat the oven to 230°C, fan 210°C, gas 8.

  4. 4

    Remove the cling film, dust the top of the loaf with a little flour. Turn the oven down to 200°C/180​°C fan/gas 6 and bake for 20 minutes. Then check every 1-2 minutes until risen and golden. Transfer to a cooling rack and tap the base of the bread to check it is cooked – it should sound hollow. The loaf is best enjoyed warm from the oven.


    Cook’s tip: plain flour requires more kneading than strong bread flour in order to form the gluten that gives the dough its elasticity – so don’t give up!

Nutritional Details

Each serving provides
  • Energy 7264kj 1735kcal 87%
  • Fat 9.6g 14%
  • Saturates 1.4g 7%
  • Sugars 10.9g 12%
  • Salt 4.9g 82%

% of the Reference Intakes

Typical values per 100g: Energy 1398kj/334kcal

Each serving provides

354.0g carbohydrate 17.0g fibre 49.7g protein

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