Mary Berry Bread Recipe

This soft crusty Mary Berry Bread is made with strong white flour and fast-action yeast and ready in about two hours. Slicing through the warm crust reveals a perfectly airy crumb that absorbs melting butter instantly. I find making bread by hand incredibly rewarding, especially when the house fills with that bakery smell.

Why This Classic Works

I used to think baking bread from scratch was too complicated for a normal weekday. Then I tried this straightforward method, and it completely changed my routine.

The balance of warm water and oil gives the dough an elastic stretch that requires less aggressive kneading. I quickly learned that letting the yeast foam properly makes all the difference in the rise.

Mary Berry Bread Ingredients

• 500g strong white bread flour
• 7g fast-action dried yeast
• 1 tsp fine sea salt
• 300ml warm water
• 2 tbsp olive oil

How To Make Mary Berry Bread

1. Mix The Dry Ingredients: Combine the strong white flour, yeast, and salt in a large bowl, keeping the yeast and salt on opposite sides.
2. Form The Dough: Make a well in the center, then pour in the warm water and olive oil. Mix until a rough dough forms.
3. Knead Well: Turn the dough onto a floured surface and knead for ten minutes until smooth and springy.
4. First Proof: Place the dough in an oiled bowl, cover with a damp cloth, and leave in a warm spot for one hour until doubled in size.
5. Shape And Second Proof: Punch the dough down, shape it into a loaf, and place it in a greased 2lb loaf tin. Cover and proof for another 30 minutes.
6. Bake The Loaf: Bake at 220C (200C fan) for 30 minutes until golden. The loaf should sound hollow when tapped underneath.

Recipe Tips

• Check the water temperature: If your water is too hot, it will kill the yeast. Aim for lukewarm.
• Do not skip the kneading: Taking the full ten minutes to knead builds the gluten structure necessary for a good rise.
• Keep salt and yeast separate: Direct contact with raw salt can inhibit the yeast before it has a chance to activate.

What To Serve With Bread

Serve warm slices alongside hearty soups or stews to soak up the broth. It also makes excellent toast for breakfast with butter and jam.

How To Store

Keep the loaf in a paper bag or a bread box at room temperature for up to three days. You can also slice the bread and freeze it in an airtight bag for up to three months.

FAQs

Why did my bread not rise?

Your yeast might be expired, or the water you used was too hot and killed it. Make sure your proofing spot is warm but not hot.

Can I use all-purpose flour instead?

You can, but the texture will be slightly different. Strong bread flour has more protein, creating better structure for the loaf.

How do I know when the bread is done?

Remove it from the tin and tap the bottom. If it sounds hollow like a drum, it is fully baked.

Nutrition

• Calories: 180 kcal
• Total Fat: 3g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 300mg
• Total Carbohydrate: 32g
• Protein: 5g

Try More Recipes:

• Mary Berry Bread Rolls Recipe
• Mary Berry Gingerbread House Recipe
• Mary Berry Gingerbread Cake Recipe