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
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  • 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.

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Comments (251)

whitesmar's picture

A keen (home) bread baker, I can make one suggestion. However, this may not be appropriate for bread machines.

I use a Kenwood Chef to mix and knead my bread. I also use REAL yeast - the light brown, putty-like stuff. For this quantity of flour, I'd use about 25g/1oz. (Although a chemist by background, when baking I prefer avoirdupois units as they're better suited. Make sure though that you stick to one or the other.)

Since changing to real yeast, I've found my bread tastes that bit better and has a superb texture. Yes, it does take a little longer (and I have an emergency supply of fast-action yeast) but it takes about an extra five minutes hands-on when you knock back - the rest is just waiting for the bread to prove.

suzyhart's picture

This was my first time making bread. I didn't find the recipe very clear which meant the result wasn't quite right e.g.

1) the recipe did not mention that the water should be warm.
2) more info on how to knead and for how long would have been helpful.
3) there was no explanation of what 'knocking back' meant.

nannette's picture

This is really easy to make and looks delicious! However, can someone give me a tip on how to get the underneath to sound 'hollow' can i leave it upside down in the oven after baking with the oven turned off so that it may cook a little longer? Any tips gratefully received!

handsonpaws's picture

I've made this about half a dozen times now, it turns out perfect every time.

msmazza's picture

Excellent recipe. This was my first time making bread and I found the recipe extremely easy to follow and my bread rolls turned out excellent, I was absolutely ecstatic.

showe1's picture

I loved making bread years ago. Havent had the chance to make it for a while but have never tried it with olive oil so it will be interesting to see the difference. I will let you know the family verdict.

eddamtbd's picture

First attempt at bread prompted by my 13 year old daughter. My scales don't go downt o 7g so hope i've not over done it. Stuck to the recipe as it was our first time but she still wanted to plat it. Too big for the oven then so had to cut in half. Still in there so wait and see!

sotondragon's picture

This is a great simple recipe. Bit of trial and error as I used a yeast that had to be reactivated (the first loaf tasted a bit too yeasty) but that's just part of the fun. Made it with my three year old, he made mini rolls on the side. Just make sure you knead for as long as you can to start. At least 15 mins i found, it's amazing how silky it becomes. Great fun. Fresh bread...Mmmmmmmmm

maverick1966's picture

made this too was a bit dense but sooooo easy to make the kids helped too will add 1 tsp of sugar next time as suggested but yes excellent recipe

jenniclark's picture

I made this bread for the first time today and it turned out great. It was so easy and my kids love it! I'll definitely be making this again.

kayleighs's picture

Yeah ive made this bread like ten times before and its always turn out lush, fluffly, and scrummy, I LOVE THIS BREAD!!!.
But also i can make it on my own because i know the reciepe by heart now so this is great fun looking at this and i will always use this recipe and this is going on my favortite list and in my recipe binder ;) <3

bazouteast's picture

For me, "Knock back the dough..." and "Place it on the baking parchment to prove..." are meaningless. I don't know what either means. Why not replace with accessible desciptions so dummies like me don't have to run to Google or to a reference book?

katie_besson's picture

having your own bread at home is incredible and this is a nice, easy and delicious recipe!Luv it!

malefic's picture

If you have a slow cooker and don't mind soft crusts, put the dough in a slow cooker on high for about 2.5 to 3 hours. It proves as the slow cooker warms up and bakes after that.

Lovely loaf of bread, will be trying the next loaf with some sun dried tomatoes in!

arcticfoxuk's picture

Took earlier suggestions of using warm water and a teaspoon of honey. And for my first try at making bread came out fantastic this is definately a recipe anyone can use :)

lizcosford's picture

Excellent. First time making bread - results were excellent. Used warm water and added pinch of sugar.

vonph1's picture

Such an easy recipe, made today & plan on making again!

hummybee's picture

I've not stopped baking bread since I tried this recipe. I use my k mixer and leave the dough in the fridge overnight. Makes very, very good bread. The bread from my bread maker is rubbish compared to this and it is sooooooo easy.

rbisney's picture

I have just made this bread and i used my kitchen-aid dough hook to kneed the dough. However its not rising and i don't know what i did wrong. The dough needed till it was pale and smooth but no rise :( i used warm water and a bit of sugar but it hasn't helped :(

does any one know what i could have done wrong ???

laurelesp's picture

I love this recipe! We'd run out of normal olive oil so I used truffle flavoured olive oil instead which gave it a nice flavour. It's a pretty fail safe recipe and easy to follow, with great results!


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