Easy homemade lockdown bread recipe

Published Apr 23, 2020


DURBAN - Lockdown has given many of us extra free time to try things we've always wanted to - like making bread! But its not just to keep busy, baking your own bread could mean less trips to the shops and a lower risk of contracting the virus.

We've curated an easy homemade bread recipe that you can try :


6 cups of flour

60ml castor sugar

10g instant yeast

10ml fine salt

62ml oil

625ml (two and a half cups) lukewarm water

Additional Ingredients:

1 tablespoon oil

1 teaspoon soft butter

1 teaspoon melted butter


Start by sifting the flour into a large dish, something with enough space to work in.

Add the sugar, yeast and mix. Then take the oil and lukewarm water (1:2 ratio - 1 cup hot water and 2 cups tap water) and measure out two and a half cups. Add a pinch or two of salt into the dry ingredients. Then add the oil and lukewarm water into the flour mixture. Knead into a soft and slightly sticky dough.

Transfer the dough onto a lightly floured surface and knead until you get a smooth and elastic texture (this also happens to be an upper body and arm workout which is perfect for the lockdown conditions). Shape the dough into a ball and place in a large bowl lathered with 1 tablespoon of oil. Rub the melted butter or oil (vegan option) on top of the ball of dough.

Cover the bowl with cling wrap and cover with a dishcloth.

Then boil a kettle of hot water and pour it into a rectangular shape tray and place it on the bottom tray of your oven. Take the bowl of dough, covered in the cling wrap and dishcloth and place it on the centre tray in the oven. Close the oven and leave for an hour. This will allow the dough to rise. Do not let dough or cling wrap touch hot water.

Once the dough has risen, knead it down to push out any air bubbles. Divide into two rectangular shapes and place them into 2 oiled loaf tins. Cover with cling wrap and allow to rise for 30-40 minutes until it reaches the top of the tin.

Then preheat the oven to 200 degrees Celsius. Brush the top of the risen loaves with some milk and then bake for around 25-30 minutes or until bread sounds hollow when tapped.

Remove from the oven and place on a flat surface to cool down. Brush the loaves with some melted butter and allow to rest further. Cut into desired slices and serve.

Recipe by Angie Pather

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