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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nadisig's picture
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Excellent!

buffologist's picture
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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
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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
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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.

dorothyd's picture

Have now used this recipe several times and have a couple of times substituted some of the white flour for wholemeal. Turned out great each time. I used active yeast, once by mistake and it tasted yeasty, so next time I activated the yeast first and it was good. Breadmaker is now put to back of cupboard as this method is so quick and easy

starhjr's picture

I want to make garlic bread...Would it work if i just use this recipe and add in the garlic mixture ?

shellyd's picture

OMG this is a great recipe, followed it exactly didnt add any sugar as recommended by others and it turned out fab. used warm water. made into 10 cobs and im eating one as i write, will defo use again.

dorothyd's picture

Made this as an accompaniment to a dinner. All guests remarked how lovely it was. Left to rise overnight in fridge and it worked really well. Made life easier to concentrate on dinner the following day.

emmalemon's picture

Delicious! I made this bread with soup and ate it warm, it was gorgeous! I would definitley make again and next time I might experiment with seeds or cheese on top.

swanky's picture

Made mine in a loaf tin. Took out after 25 mins and put it back in the oven on its side for another 10 mins which made the sides and base nice and crisp. Lovely recipe, first time I've made bread but will now make it regularly. I'm going to experiment with flour mixes and seeds next time.

gillywomble's picture
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Made this bread the trad way. Easy recipe, and the dough rose well. Made into a bloomer rather than a round.

Delicious eaten hot from the oven with butter.

jazzdeol's picture

This is the first time i have ever made bread and i can't believe that i can actually bake bread... Thank you so much, this recipe is amazing...

If i wanted to make this into rolls/long baguettes how much will i need to reduce the baking time by?

Also how would i make the outside of the loaf crusty?

Hope you can help.

Jazz

libbycl's picture

An excellent recipe and works every time. I reduced the salt by 1/2 teasp. Very impressive looking!

janelovestastyfood's picture
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NB cutting the cross in the top knocked all the air out! Therefore the loaf was quite shallow and not useful for sandwiches but fine to go with soup

janelovestastyfood's picture
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Made this today after reading all the other comments. Has definately turned out lighter that my previous efforts but still a bit yeasty. I used my bread machine dough programme and then gave it the second rising (never done this before so think this is why lighter). I added a teaspoon of sugar but can anyone help with the yeasty taste?

imabadpixie's picture
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So easy! Liked it so much that i had to bake another loaf the next day... did it by hand. Excellent recipe! a keeper!

dalphey's picture
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this worked really well. Was so proud as have treid to make bread in the past but it has always been really heavy. Added 1tsp sugar as some others have suggested. Will definately do again.

drumclune's picture
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Should be a 6 star recipe. Best template for bread making I have ever found.
I use 350g white: 150g granary too, and 1/2 milk, 1/2 water (warm); haven't found the need for sugar, but may try it.
Adding some chopped walnuts and sultanas makes a great bread to go with cheese.
Painting the crust with melted butter when it comes out of the oven gives a lovely, softer crust.10 times better made by hand (Kenwood chef) than in breadmaker; mine has taken to tripping the fuses - but who needs the monster on the worktop anyway?!

robyn256's picture
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Superb - will never need to buy the good stuff again!

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