National Bread Week: Easy Bread Recipe | Rangemaster
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Emma Line

National Bread Week: Easy Bread Recipe

Posted by Emma Line Thursday, 16th April 2015

There’s nothing more comforting than the smell of freshly baked bread making its way through the home. Bread is a firm favourite among comfort foods, it’s versatile and can be eaten at breakfast, lunch or dinner and what’s more is that it’s easy to experiment with - so once you know the basic rules you’re able to find your very own perfect recipe.

National Bread Week is from 16th – 22nd April this year and allows us to celebrate this traditional favourite. We love National Bread Week because it gives us an excuse to bake some tasty home-made bread throughout the week (and then all year round).

Whether you’re a keen baker already and you can’t wait to get started in the kitchen or you’re a beginner and you want to learn the basics, the below recipe is a great way to kick start National Bread Week. We tried it out by using our Nexus 110 proving drawer, which you can see in the image below and our bread was delicious – a crisp crust and a soft centre. 



500g white flour
2 tsp salt
7g sachet yeast, fast action
3 tbsp olive oil
300ml water


  1. Mix the flour, salt and yeast in a bowl and make a well in the centre, add the oil and water and mix together.

  2. Put the dough on a lightly oiled work surface and knead until smooth, then place in a lightly oiled bowl.

  3. Leave the dough to rise for one hour or until it has doubled in size – it can also be left over night in the fridge.

  4. After one hour, shape the dough into a ball and place on a baking tray lined with baking paper. Then leave to prove for a further hour until doubled in size again.

  5. While the bread finishes rising, pre-heat the oven to 220⁰C/fan or 200⁰C/gas mark 7.

  6. Dust the loaf with a light sprinkling of flour and create a line on the top of the bread with a sharp knife.

  7. Place in the oven for 25-30 minutes until golden, if it sounds hollow when tapped, it is ready.

  8. Before cutting the bread, leave to cool down fully.

Some Top Tips:

Even the best bread bakers could do with some tips sometimes…

- Measure the ingredients correctly. When using a measuring cup for flour, use a spoon to add the flour into the cup instead of scooping it in, this way you’ll avoid adding too much flour in.

- Use room temperature ingredients when making the bread dough.

- When kneading the dough, use oil instead of flour to prevent it sticking to the surface. Any extra flour could affect how the bread cooks.

- Share your bread baking skills and tips with us on Facebook, we’d love to see what you bake during National Bread Week. 

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