Easy white bread

Easy white bread

  • 1
  • 2
  • 3
  • 4
  • 5
(150 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

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

Comments

Show comments
-clare-'s picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy peasy recipe (even by hand) that is now a regular. Great base for experimenting with different types of bread.

dianachristine's picture

First time was superb - just I expected from all the comments. Not sure what I did differently but the next two loaves were disappointing. I followed the recipe exactly (the last twice) and I don't feel happy about sticking a knife in a loaf that has risen and ready to go in the oven. It collapses immediately, never to rise again. I guess the first time I slashed it before the second rise. Next time I'll try it the way my instincts tell me!

vecten's picture

I don't like a crust on my bread as it's much easier to make sandwiches without a hard crust. I bake mine at 190C for 30 mins.

rachelingram's picture
  • 1
  • 2
  • 3
  • 4
  • 5

First time I have ever attempted to bake bread, really as easy and quick as it looks. Added a hint of garlic and sprinkled some sunflower seeds on top for good measure. Yummy!

woodsi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy and fantasticly delicious! Made by hand. Sometimes a bit wet but seems to sort itself out when kneaded on flour for a while. Can be left for hours proving for the busier bread maker!

mammyplum's picture

mmmmmm, just made first successful-looking bread dough without ending up in a gloopy mess, is in the fridge to rise for the night, excited to see how it comes out in the morning!

sarraceniac's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a nice simple recipe like my mother made 60 years ago. I found that adding a bit of sugar to help the yeast along helped a little.

queenankh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

First time making bread by hand yesterday and I will have to make it again today as it lasted about half an hour! It is such a nice soft loaf, better than store bought and easily made by hand!

katieredfern124's picture

i have made the bread twice and it has been a sucess both times and it was really yummy

cliveystb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

great recipe, nice and easy
however I tried to be clever and doubled everything as I liked the 1st two loafs so much they just didn't last.

it really is a good idea to split it when making twice as much or your oven just cant cope with the additional rise when cooking even when cooking it diagonally :-)
mine came out like big foots foot 1'9" long and 8" wide, but it was GOOD and only took a few tins of soup for it to evaporate again.
so making some more again in the morning :-) ready for bacon.

thanks again

trevski1960's picture
  • 1
  • 2
  • 3
  • 4
  • 5

As a 50 something male who never cooked much other than fried food, I tried this and now bake most of the family's bread. I have been inspired to cook 2 or 3 times a week. Dead easy. Give it ago, if I can do it anyone can.

aspiringamateurchef's picture

Reliable, dependable, memorable and delicious!!

ace406's picture

This is just what I needed

sisyphean's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have added 5ml of sugar and kneaded it for 10 minutes in a mixing machine with dough hooks fitted followed by 60 minutes proving in a fan oven at 40 degrees C followed by baking at Fan 205 degrees C for 30 minutes.
Even my wife likes it!

norathepixie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yummy bread and so easy to make. Leaving it in the fridge overnight worked really well and we will definitely be coming back to this recipe over and over again.

daveredfern's picture

Made two loaves now, white and granary and both tasted nice but they both turned out a little stodgy and not as light as a hoped.

Is anyone else experiencing this or know where I might be going wrong? I tried a lower heat for longer in the over, also tried making the second loaf thinner but same outcome.

fruitiecrumble's picture
  • 1
  • 2
  • 3
  • 4
  • 5

so easy, and it actually worked!! At last i can bake bread!

kelicula's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Does anyone know how much dried active yeast to use? And does the water to activate the yeast replace the water needed for the bread?

shonahutchison's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made into 8 rolls, lovely & crusty. Will make again & keep it as a loaf. Tasty!

sadiethompson2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

i did this recipe the traditional way by hand it was so easy to do with great results i used tepid water

Pages

Questions

Tips