Easy white bread

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


Makes 1 loaf
A great recipe for an electric breadmaker - or do it the traditional way

Nutrition and extra info

  • Freezable


  • kcal204
  • fat4g
  • saturates1g
  • carbs38g
  • sugars0g
  • fibre2g
  • protein6g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.


  • 500g strong white flour, plus extra for dusting
  • 2 tsp salt
  • 7g sachet fast-action yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300ml water


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (251)

babybump's picture

i have tried this recipie 4 times now and i have found that lowering the heat and cooking it for a bit longer in my oven works wonders as i followed how it is meant to be done and the bread didnt cook properly (still doughy) although when i tweaked it a little the bread was amazing

bethyb63's picture

So easy to make and is foolproof. Love it.

namarquis's picture

I made it in the breadmaker on the dough setting. I reduced the salt to 1tsp as I found it too salty and added 1tbsp sugar. I left it to rise in a loaf tin for an hour, cooked it in the tin for 20 mins then 10 mins on a baking tray. Fantastic recipe, I make it most days.

chesty's picture

Made this yesterday, I may never buy bread again! I made it into 8 large rolls, brushed the tops with water, put poppy seeds on some and cheese on others. They were amazing, really proud of them! They were light, soft with a delicious crust. The only one left this morning is still squeezably soft. I used warm water, and sat with the bowl on my lap to prove as the house is so cold at the moment!
Really inspired to experiment with other flavours and styles of bread, and the kneeding is a good workout!

jstannard's picture

WOW! That is all I can say about this loaf. I just made it, took it out of the oven just long enough so i could cut it and butter it. Munching on a bit right now. Lovely and fluffy.

cali118's picture

if you use wholemeal bread flour- use 400g for this recipe.

gorgana's picture

This is the first time I have made bread, and, WOW!! It was soooo nice. Easy to make and wonderful to eat.
I used the method mentioned on the first page of comments, using Plain Flour as I didn't have any strong bread flour and also had to halve everything as I only had 250g of plain in the cupboard and some slightly out of date dried yeast, but it still turned out lovely. Also added a little sugar for the yeast to feed on.
Will definately be making again as my daughter said it would be wonderful with homemade soup!!

lisavalo's picture

I've made this about 4 times now and each time its turned out wonderfully. I don't have sachet yeast so I use 2.25 tsp which I believe is the same. Gorgeous still warm from the oven and really cheap and simple to do.

bluesnicket's picture

Easy recipe using the Kitchenaid and also by hand. Came together well and the family approved. I never got to have seconds. Will do again.

squidgy69's picture

My 5 year old daughter (who helped with the kneading) said this was the best bread ever and I have to agree. Easy and very tasty. It was so soft and light, perfect with our homemade jam.

saratingay's picture

Bread making was always a disaster for me, but I have used this recipe several times now and each time was perfect.
For the liquid I put 150mls of boiling water in a jug add a teaspoon of sugar and disolve, then I add 150mls of cold milk, seems to make the liquid just the right temp.
Great for rolls or loaves and after brushing with a egg and milk mixture before cooking, delicious sprinkled with sesame or poppy seeds or topped with thinly sliced onion and grated cheese.
The cheese and onion rolls are lovely with homemade tomato soup.
Going to try granary today. Very addictive this bread making lol.
The only downside to this recipe is that hubby now refuses to eat shop bought bread!

leandas2007's picture

I have a Bread Machine but find my loaf always comes out heavy, this was just as easy to do and much nicer. The texture was really light, I used half brown and half white flour, dried yeast and did use warm water, no sugar. I used a 2lb loaf tin. The whole family loved it so def will be a regular in my house.

abyramy's picture

I made the bread and it turned out great! It was a soggy but that was probably because of the tomato sauce. Overall though-brilliant!

abyramy's picture

Havn't tried making the bread but i think it will turn out ok. im going to make the bread into a sort of ploughman style bread by cutting the bread dough in half and putting one half into a circular cake tin and sprinkling cheese and spread pickle onto it and then putting the other stretched half on top and baking. hope it turns out good!

johnnymartin's picture

I've made bread in the past that turned out yeasty and like a brick, but this is brilliant, works every time, I've also used Brown, Wholemeal & Granery flour with equal success, I've made it into baps rolls & in loaf tins, just cant praise it enough

buffologist's picture

I make this bread by hand every few days. We haven't bought bread in weeks! I usually let it rise in the fridge overnight and this works brilliantly, you get the 'hard' work out of the way the night before and have fresh bread for breakfast. I haven't found the need to add sugar as others have but it works well with a bit of wholegrain flour in there too and makes an excellent loaf in a tin as well as buns or a round loaf as shown here.

crcfle's picture

The best bread recipe I have tried, beats Jamie Olivers hands down. I make mine by hand with warm water and bake in a 2lb loaf tin. Halved the salt 2nd time round. Used Lidls bread flour and yeast so works out around 35p a loaf and tastes better than £1.50 shop bought loaves. Highly recommended. Looking forward to making rolls out of the recipe.

eiliscronjaeger's picture

This is definitely best recipe I have used for bread. Suggest that first rise is by volume rather than time although about an hour is good. making more tomorrow morning.

asakon3's picture

I am not the one to leave a comment for this kind of things but this recipe is just sooo good that I couldn't help but saying a big thank-you! I do a traditional way, leave a bit more than 1 hour for the first rise and every time bread come out very fluffy and yummy. Highly highly recommended.


Questions (13)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (4)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…