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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kelicula's picture
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First time of baking really, and this turned out amazing. Used tips of warming water, cut back the salt. Let it rise slowly in the fridge. However, it did need more than an hour to rise after "knocking it back" in the morning. Turned out perfect, making another loaf as I type!

ellie2182's picture
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my first ever attempt at baking bread, and this was so easy to follow. The whole family enjoyed my loaf, and it tasted very nice toasted!

kathrynyoung's picture
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make this bread all the time now, so quick and easy, have it proving whilst the tea cooks, i also use 150g wholemeal flour and 350g white flour to keep it nice and light but still has the flavour of brown bread

tr3sbelle's picture

mines in the oven hope it turns out okay....confused on the colour it should be though..ill let you know how it was though!

tr3sbelle's picture

mines in the oven-hope it turns out okay but im confused as to what colour it should be white or dark brown???

yummyxx's picture
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I used this recipe for my first time ever making bread, and it was lovely and so easy to do.

carama's picture
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oh my god !! did it rise .i added some dried herbs to the dough,really surprised how easy it was .absolutly fab bread!! easy to mix ,left to rise ..washed my car ,came back..knocked back ,re shaped,..waxed my car . came back and huge dough!in oven for 30 mins ,yum .soo light ,really impressed ,so easy.thanks ..amanda x

verschoyle's picture
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Excellent, easy recipe - just what it says on the tin.

bluesnicket's picture
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Turned out well. I made it made it as recipe except for subbing some of the flour with a multigrain flour, I didn't need extra water and it was all eaten in one sitting. Will do again with a few tweaks. Oh, it did need a few extra mins in the oven because I baked it in a loaf pan.

stumpylump's picture
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Excellent! This recipe has become a firm favourite with my family and friends. Definately worth a try!

elsiepop's picture
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First loaf I have made by hand, turned out ok but not brilliant, will have another go some other time!

alexlea88's picture
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Fantastic recipe. Works well in a loaf tin as well - just lightly oil and pop stright in for a more manageable loaf!

Don't know why people bother with a breadmaker!

sarahpreddy's picture

A nervous first attempt at baking bread (or anything for that matter!) and WOW what a great outcome. Just baking another loaf now. Brilliant and easy recipe.

noxidjkram's picture

Also works really well with wholemeal flour. Tepid water works great to get the yeast going.

dav1dp's picture
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I've made this a few times now - very much like ciabatta. Soft crust and great flavour.

Playing with the water added to 'feel' is good advice.

Overnight in the fridge to proove worked well too.

My variations:
1. Used dried yeast. The kind you make up with warm water, not 7g fast-action sachet. It gave the loaf a texture more akin to an English-muffin. Made the kitchen smell like a brewery too!!

2. Baked in a loaf tin.

gillbaillie's picture
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Great tasting bread and so easy to make, but next time I will use slightly less salt.

aviatorrodent's picture

My first attempt at this loaf was a little heavy, thoroughly edible though. For my second attempt I added 2 tsp of sugar, and a handfull of crushed walnuts and almonds, and left it in the oven for 5 mins longer (35mins). Absolutely perfect!

kathrynyoung's picture
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after reading all the great reviews i made this bread today (got 6 inches of snow, so it felt like the right thing to do) whilst i'm a good baker i have never had great results with bread until now, this is a really nice light loaf, i always use 125g wholemeal flour to 375g white flour so that it's not to heavy and always do the water by feel rather then amount as i find wholemeal flour needs a bit more, i also halved the salt and added 1tsp sugar, will make again prehaps tommorrow as this loaf wont last that long!!

stevennicholson1979's picture

I make this bread regularly, but in a 2 lb loaf tin and I add 1 teaspoon of sugar. It's delicious and usually the only bread we eat.

butchbaker's picture

Been using this recipe for a couple of weeks now, I have also tried adding one tablespoon of dried milk powder which alters
the flavour slightly.
this bread is so good my daughter keeps on taking it when she
visits us, leaving me to make another loaf.

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