Easy Bread Recipe

With most of us now in self isolation at the moment, and bread being scarce on the shelves, what better time to experiment with making your own!

Just a few simple ingredients and so many different variations, it’s bound to keep you busy while you’re stuck at home.


  • 500g strong bread flour
  • 300ml room temperature water
  • 2 tbsp olive oil
  • 7g sachet or 2 tsp dried active yeast
  • 1tsp salt
  • 1tsp sugar


  1. Mix together the flour, yeast, salt and sugar together in a large bowl.
  2. Slowly incorporate the oil and water into the mixture, stirring gradually to form a sticky dough.
  3. Once the dough has come together, lightly dust a clean surface with flour and begin to knead the dough for around 15 minutes until it is smooth and elastic. You don’t want to use too much flour as we want to keep the dough slightly sticky. If the dough is sticking to the surface too much, grease it lightly with some olive oil.
  4. Place your dough ball into a lightly greased bowl, cover with cling film or a tea towel and place into a cool spot to prove for an hour.
  5. Once the hour is up, punch the air out of your dough and bring it back into a ball.
  6. Prepare a lightly greased surface for baking, you can either bake as a large round cob on a baking sheet or as a loaf in a loaf pan, the choice is yours.
  7. Place your ball of dough onto your greased surface, cover and leave again for a further hour in a cool spot.
  8. Preheat your oven to 220 degrees Celsius (200 fan, gas mark 7). If you’d like a crispier crust as opposed to soft, then you can add a shallow tray of water to the bottom of the oven now, and the steam will help to crisp it up!
  9. Once the second hour of proving the dough is done, slice an X lightly on top of the loaf and place it straight into the oven for 25-30 minutes until golden brown.
  10. Remove your loaf from the oven, lightly tap the bottom and if it sounds hollow then it is baked through, if not then give it another 5-10 minutes and keep an eye on it so that it doesn’t burn.
  11. Wait until cooled to slice. It’s tempting to eat it warm (I won’t lie I often rip off a chunk and slather it in butter straight out of the oven) but slicing is much easier once it’s cooled down and doesn’t crumble everywhere!

I’ve also used this recipe to make rolls and they work in exactly the same way but only take about 15 minutes cooking time in the oven.

If you try this recipe I’d love for you to tag me in your creations on Instagram @littlepieceofvegan 🙂




Tomato and red lentil soup

At the beginning of the summer, me and my boyfriend decided to put our little garden to use and grow some veggies, tomatoes mainly. Originally thinking it would completely fail because I’m useless at gardening, I’m so happy that we now have an abundance of juicy, ripe tomatoes to get creating with, and what better to start off with than a warming homemade soup?


This recipe is super easy and takes no more than half an hour to make, it’s also great for freezing to have a quick lunch ready to go whenever you need!



400g chopped tomatoes (tinned)

8 medium fresh tomatoes diced

1 medium red onion

300g dried red lentils

300ml vegetable stock

1 tsp minced garlic

1tsp paprika

1tsp chilli powder

salt and pepper to taste





Roughly chop up your fresh tomatoes and onion (doesn’t need to be perfect as it will be pulsed), and add to a food processor or blender along with the tinned tomatoes.


Blend to your desired consistency, this may have to be done in batches depending on the size of your appliance. I like mine completely smooth but I know lots of people like chunky soup!

Gently fry off the garlic in a large stock pot, add the tomato mixture along with the vegetable stock and bring to a boil before adding the lentils.


Let boil for 5 minutes and bring down to a gentle simmer. As the soup is simmering you can add in the paprika and chilli powder.

Leave your soup to simmer for a further 15 minutes, gently stirring throughout.


Once your soup has cooked through, add salt and pepper to taste. It’s important you do this as a last step as adding salt to the lentils too early makes them tough and not very tasty.


And that’s all there is to it! I like to serve mine with a large chunk of fresh, crusty bread. So simple and oh so warming for those chilly autumnal days when you need a big bowl of comfort.

Let me know if you try this recipe! Its a firm favourite of mine and I’d love to know your thoughts on it 🙂 Make sure to take a photo and tag me on instagram if you do!

Jas x