5 loaves of bread

(amounts in brackets are for a 2 loaf batch)

kit required: Five 2lb loaf tins, oiled. A huge mixing bowl or pan, which will take 2 kilos of flour.

oven: Bake for 25mins at 200C/180C fan/gas 6

If you are following our planner, you will make this twice in the month


Makes 5 loaves (quantities in brackets are for a 2 loaf batch if you would prefer to start with a smaller batch)

1.5 kg bag of white bread flour (600g for a 2 loaf batch)
500g SR flour (200g for a 2 loaf batch)
15g Allinson’s yeast (15g for a 2 loaf batch)
2 tsp salt (1 tspn for a 2 loaf batch)
10g sugar (10g for a 2 loaf batch)
7 tsp marmite/yeast extract, dissolved in hot water (3 tspns for a 2 loaf batch)
about 2 1/4 pts very warm water (1 pint for a 2 loaf batch)
A little oil to grease your tins


Warm 1.5 kg of white bread flour, with the self-raising flour in the oven on gas 1 in a large metal pan first.

Activate 15g yeast according to instructions on packet. If your packet does not specify, activate by mixing the yeast and 1 teaspoon of sugar in a small cup of hand-hot water, leaving it until it forms a foamy head as is shown in the picture.

The water temperature should be between 105° F. and 115° F. Use an instant read thermometer if you have one, if not, test the water against the inside of your wrist by holding it under the tap it should feel very warm but not hot.

Add salt to the warmed flour.

Add about 2 1/2 pts warm water (including the water in which you activated the yeast, and the hot marmite water), gradually til you get a not too slippy dough.

Mix by hand, or with a spoon. No need to knead.

Put a fifth of the dough into each of your 5 greased or lined loaf tins, and put them in a warm place covered with a damp tea towel, until it doubles in size. Leave the loaf tins in a warm place to rise for 40 ish mins til dough peeks about 1 cm above the top of the tin.

Bake for 25 mins on gas mark 6, or until browned on top and sounds hollow when tapped with a knuckle.