I stumbled upon this honey loaf recipe on a cold wet day when I’d run out of bread for lunch and really didn’t fancy nipping down the shops to get some more. My intention was to make cheese and pickle sandwiches for us all but once the boys had a taste of homemade bread fresh out of the oven with butter the sandwiches were sidelined and the loaf finished within 20 minutes!
It’s such an easy recipe, the hardest thing is waiting but the result is so worth it and the addition of honey instead of sugar means theres no worry of it being too dry. If you don’t fancy making a full loaf, you can make rolls instead, just reduce the baking time slightly.
- 500g white bread flour (You can use plain if not)
- 7g sachet fast-action dried yeast
- 1 tsp salt
- 2 tbsp olive oil
1 tbsp clear honey
- Mix the flour, yeast and salt into a large bowl and combine it all together using your hands.
- Stir 300ml hand-hot water with the oil and honey then pour into the dry ingredients to make a soft dough.
- Turn the dough out onto a lightly floured surface and knead for 5 mins, the dough shouldn’t feel too sticky, so add a little more flour if it does.
- Oil the loaf tin and put the dough in the tin, pressing it in evenly. Put in a large plastic food bag or disposable shower cap over the top and leave to rise for 1 hr, the dough should rise to fill the tin.
- Heat oven to 200C/fan 180C/gas 6
- Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden.
- Tip it out onto a cooling rack (You can tap the base of the bread to check it is cooked, it should sound hollow. )
- Leave to cool.