Easy white bread

Easy white bread

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(150 ratings)

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Cooking time

Prep: 20 mins Cook: 25 mins - 30 mins Plus 2 hours proving

Skill level

Easy

Servings

Makes 1 loaf

A great recipe for an electric breadmaker - or do it the traditional way

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
204
protein
6g
carbs
38g
fat
4g
saturates
1g
fibre
2g
sugar
0g
salt
1g

Ingredients

  • 500g strong white flour, plus extra for dusting
  • 2 tsp salt
  • 7g sachet fast-action yeast
  • 3 tbsp olive oil
  • 300ml water

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Method

  1. Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
  2. Line a baking tray with baking parchment. Knock back the dough, then gently mould the dough into a ball. Place it on the baking parchment to prove for a further hour until doubled in size.
  3. Heat oven to 220C/fan 200C/gas 7. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

Recipe from Good Food magazine, October 2005

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Comments

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bonsoir's picture

Excellent and great. So yummy and delicious. This is very nice one site. Thanks for sharing some recipes here. Keep sharing. Looking forward for more.
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ceebeeetc's picture

When proving bread in fridge overnight, how do you proceed the next day? Do you need to bring the bread to room temp before baking? Or do you just let it rise for an hour and then put in over? Thanks. Cathy

karenfalla's picture

I tried making this recipe as a complete bread-making novice. It was inedible. Two teaspoons of salt is way too much and the middle of the loaf was a dense oily mass. I don't think you should put oil in bread? I didn't use a breadmaker but it says you can do it the traditional way so it should have been OK. Also, the recipe assumes you know how long to knead it and also what 'knock back' means. I had to look it up. The following day I tried another Good Food bread recipe and it was perfect. (No oil in this one and only one tsp of salt!)

bethany.lane@talktalk.net's picture

good recipe; taste delicious loved by all family members, BUT makes a very large loaf!

sumorrison's picture

Have been using bread maker for years however decided to try making bread by hand as recently loaves not rising so well & hubby used to be a baker! Result is a much softer, beautifully risen loaf although slightly salty, just reduce amount you add. Hubby has enjoyed making a loaf every couple of days as it doesn't last long. Made a batch into rolls for packed lunches & they worked out really well, freeze good too. Dough also freezes well.

carmelmummy's picture

Can you make bread with ordinary flour?

emma_ace's picture

This really is a lovely recipe for bread. I often get asked by friends and family to bake them a loaf. This is definitely a keeper!

bunsinbows's picture
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this recipe makes the tastiest bread i have ever tasted

elleipsis's picture

Not being that confident making bread I followed this recipe exactly which as some people have mentioned before is a little bit of a mistake. Whilst most of the recipe is perfectly fine, the salt recommended is way too high.I placed the salt far away from the yeast, and kneaded the dough and left to prove the first time, and the salt even impacted the rise. I will be halving the salt when I make it again, which I hope will work better.
Apart from this slight issue, it seems to be a good recipe.

aecampbell's picture

I made this recipe following the amounts given and the bread was perfect and not at all salty. Maybe elleipsis misread tbs for tsp? I take the minimum of salt in food for health reasons so I notice salt, but with 2 level teaspoons it came out well. If you want an unsalted loaf just leave out the salt altogether!

keith8385's picture

This is looking so awesome.I have never tried making breads ever but will surely try out this recipe now.Just have to make sure the dough is good.Thanks for the recipe.
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tashie1990's picture

I adore this recipe. The bread comes out amazing every time and I impress my friends/housemates/parents with my baking skills. I tell them the recipe is easy and they should just try it for themselves, but I secretly like them thinking it is down to my skill! I follow what it says always, but I am going to start trying variations like substituting wholemeal flour or adding sundried tomatoes as suggested below.
I like how simple it is to follow (it took me two minutes to write it in my handwritten recipe collection) and although on my first try I had to look up techniques on kneading and knocking back (for those looking for help here - just look up kneading or knocking back on the search bar on the good food website - I found some helpful videos - sometimes it is better to see how it is done than to just read about it!), I now know it off by heart and I appreciate the simplicity (no one wants to read an essay when they are consulting a recipe they have used many times before!). Thank you Good Food!!

KH's picture

First time ever making bread, thought it best not to stray from the recipe... Definitely an error as the salt content is far too high. Wish I'd read the comments before starting. Would recommend cutting the salt in half, but otherwise very easy to make!

BrokenHomesSmallCloud's picture

Just put this bread into the oven for the first time. What on earth does "satin-smooth" mean? I am not a painter or a communist, I cannot work in such flowery terms as this. The fascists at the NSA wouldn't allow this - I hope when they read this comment they will immediately take down this wishy-washy recipe and replace it with a concrete scientific methodology that is more suited to the delicate and precise nature of baking.

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