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

Comments, questions and tips

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Comments

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maryappleby's picture
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Any ideas anyone as to the proving over night? Do I just prove the once overnight or do I knock it back again in the morning and leave for another hour?

aldarlo's picture

Great recipe bread maker can stay in cubpoard. Like a lot of people I used three parts white and one part whole meal worked really well.

agentploppy's picture

I really like this bread. Its also good to add other ingredients like i added thyme and garlic to one of my loaves. I did find that 300ml of water was to much though. Dont add it all because then the dough is too sticky.

nettka's picture
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think twice before putting 2 tsp(14g)of salt into 500 g of flour- way too salty , even for person who use a lot

soosiemac's picture
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Excellent bread.
made 3 loaves today by hand.
Replaced the flour with 400g of wholemeal, 100g white. Used warm water, plus a tsp caster sugar.
4 yr old granddaughter 'helped' - we had a whale of a time!

bigchris's picture
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Ive decided that I want to improve the standard of food I give my 22 month old girl, she already has a wholsome diet, or so I thought until I read what was in the supermarket bought bread I give her on a daily basis. I was shocked and so decided to try and make my own. This recipe was my first attempt and it has gone great! I feel proud that I made it with my own hands and that my daughter loves something so artificial free. Thanks again Good Food!

jeepster's picture
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This was my first time making bread. It was perfect first time. Now I never buy bread from the supermarket, a lot of it gets wasted and at £1.50 a go it works out expensive. Now I make three loaves for the price of a 60p bag of flour and the kids love it! There is never any left over.
I leave mine to prove for at least three hours and it takes almost an hour in the oven. I LOVE this recipe!

annaayling's picture
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This recipe is amazing! I've made this loaf loads of times and everyone always loves it. I've also recently made rolls with this recipe and they were pretty impressive too. Brilliant recipe and easy too!

kenloins's picture
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First attempt and so far, so good.
Fairly easy to make, and left the dough to rise for as long as possible.
I've found that the car is an excellent place to leave it to rise, especially with the warm weather!
Next time I try this recipe I will not use as much salt, as I two teaspoons is far too much.

rosesred's picture
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I've used this bread recipe twice now. I did it the "traditional" way (no bread maker). Both times the bread was perfect on the outside but ever so slightly doughy in the middle. Next time I might try leaving it in the oven a little longer, keeping a close eye on it so it doesn't burn.
Nothing beats fresh, warm bread!

bobbyc's picture

Made this yesterday, and is one of the best loafs I ever made, I warn you the dough at first starts very very wet and sticky you almost feel like you have done something wrong, but then it comes together very quickly, and is delicious.

I baked mine in a bread pan, and it came out a lovely shape.

felicityburch's picture
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Very straightforward recipe. Bread tasted lovely though perhaps a little bit heavy, I will try the over-night proofing in the fridge next time.

jobarrett's picture
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Really easy recipe and the bread tasted fabulous. I "kneaded" the dough for 10 minutes in the processor using the dough hook.

janhearn's picture
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I mixed the bread dough in my Kmix, not sure if that was the reason, but the dough was very soft and when proving in the airing cupboard the rise was very fragile. Seemed to spread and flatten when I took it out of the cupboard, so knocked it back for a second time and put dough into a loaf tin, let it prove for 30 mins more. This time it didn't sink, in the oven now looking great. Will let you know how it tastes.

ginger_timmins's picture

This bread is absolutely lovely. made it "a la traditional" and it came out lovely and crusty on the outside and fluffy on the inside.

A little tip to help with prooving the dough is to preheat your oven to about 30C, boil a pan of water, cover the dough in a damp towel, put it in the oven along with the pan of water, switch it off and let it grow!

beckyp77's picture
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Love this recipe. Have made 4 loaves in the last week!!!!!
The family love the taste, and it is so easy.
And you get to work your frustrations out on the dough:-)

burnbaby's picture
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Have done this recepie quite a few times now and it has always been successful. The children keep on asking me to do it again and again and can't wait for it to come out of the oven.

roxy_spider's picture

can anyone tell me what "knock back" means?

franniban's picture
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This is delish, however, could anyone we tell me what weight a serving size is, as I am trying to work out what the "syn" value is on the slimming world diet, thanks

heidinugget1's picture

I have never made bread before and this was so easy to do, I took the bread out just before 25 mintes and it was a little doughy when you ate it which was just how I like it. It was absolutely gorgeous and vet satisfying to do

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