There’s something timeless and grounding about the smell of freshly baked bread drifting through the kitchen. At Pebble & Holly, we’re big believers in slowing down now and then— kneading dough, waiting for it to rise, and finally slicing into a warm loaf is one of those small rituals that makes life feel a little more rooted.
This is our go-to recipe when we want something simple, comforting, and incredibly rewarding. Whether you're a first-time baker or someone who keeps a sourdough starter like a pet, this rustic loaf is the perfect companion to soup, butter and jam, or a quiet moment with tea.
Simple Homemade Bread
Ingredients:
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3 ½ cups (440g) all-purpose flour (plus extra for kneading)
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2 tsp salt
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2 tsp sugar or honey
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2 ¼ tsp (1 packet) active dry yeast
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1 ¼ cups (300ml) warm water
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1 tbsp olive oil (optional, for a softer crust)
Instructions:
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Activate the Yeast
In a large bowl, combine the warm water and sugar or honey. Sprinkle the yeast over the top and let it sit for 5–10 minutes, until it’s foamy. That’s the yeast telling you it’s awake and ready. -
Mix the Dough
Add the flour and salt to the bowl. Stir with a wooden spoon until a shaggy dough forms. If using olive oil, add it here—it helps soften the crumb slightly. -
Knead It Out
Turn the dough onto a lightly floured surface and knead for about 8–10 minutes, until the dough is smooth and elastic. It should feel slightly tacky but not sticky. Add small amounts of flour if needed. -
Let It Rise
Place the dough in a lightly oiled bowl, cover with a damp tea towel or cling film, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. -
Shape and Second Rise
Punch down the dough gently and shape it into a round or oval loaf. Place it on a baking sheet lined with parchment, or in a floured proofing basket if you have one. Cover and let rise again for about 30–45 minutes. -
Bake
Preheat your oven to 425°F (220°C). If you like a crustier loaf, place a small oven-safe dish of water on the bottom rack to create steam. Bake your loaf for 25–30 minutes, or until it’s golden and sounds hollow when tapped underneath. -
Cool (Just a Bit!)
Let the loaf cool on a wire rack for at least 15–20 minutes before slicing. It’s hard to wait, but this helps the crumb set properly.
A Few Cosy Tips:
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Try mixing in fresh rosemary, chopped olives, or even grated cheese for extra flavour.
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Leftovers make amazing toast—especially with a swipe of butter and sea salt.
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Bread keeps best wrapped in a clean tea towel or a paper bag. If it goes a little stale, it makes delicious croutons.
There’s something magical about making something from scratch with your own hands—especially something as humble and essential as bread. We hope this little recipe becomes a quiet favourite in your kitchen, too.
With warmth and delicious bread,
Jess - Pebble & Holly x