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
trevor123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

for someone who has never made bread before i found this a very easy recioe to follow, my 1st loaf came out like a dream.
Thank you!

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

Yum and easy. My first time making bread and it was just gorg! On day 3, with what was left, toasted last few slices added finely chopped garlic butter and sliced tomatoes with a few sprigs of basil and placed in oven for 10 mins. Great tasting cheats bruschetta.

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

Perfect! I followed someone's suggestion and added 1 tsp to 150ml boiling water and topped it up with 150ml cold milk. I also reduced the salt and it was perfect. I think 2 tsp could be too much. I wasn't sure if I should cover the bowl while it was proving the first time so having consulted other bread recipes, I covered it with a clean tea towel. Perhaps someone can tell me if it is necessary to do this when I make this bread next time. Thanks!

kayelouise1234's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've never ever cooked bread before and this has turned out amazingly well! I'm so proud of myself!! I did have to look up what 'knocking back the dough' meant though (apparently you just thump it a couple of times, then knock it into the shape you want).

I also looked up 'how to knead bread' and found a good tip - you know the bread has been kneaded enough when you can stick a finger into the dough and it doesn't immediately spring back to it's original shape - the imprint of the finger remains in the bread! Ace! I used that and it turned out to be a good guide! Would recommend this recipe...!

amitie's picture

l have made this today and really pleased with the result. My husband loves it especially the hard crust. l used the breadmaker to mix it on the dough setting and baked it in the oven. l would not say my loaf was light and fluffy but although a wonderful taste it was dense. l shall try adding a little sugar and warm water next time. All in all a great recipe. Many thanks.

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

Made this for Eid and everyone loved it !

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

used the exact recipe as shown, except I used half and half white flour and wholemeal. Absolutely perfect bread, light and delicious. The best bread I have ever made, will be using this recipe every time I make bread in future!

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

Have made this a few times - first time was way to salty - 2 tsp salt was a bit much. Cut salt in half and added 1 tsp of sugar for the yeast to work. Lovely and soft, doesn't last 5 minutes in my house! Tastes loads better than 'plastic bread' :)

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

Great stuff. Threw some tomato paste in for sexy results.

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

Tried this recipe having never made bread before and delighted with the results! I used warm water, only 1 tsp salt and added half a teaspoon of sugar and it turned out wonderfully. Really easy, will definitely be making this again :)

captainellis's picture

MagToon

I believe it means knocking the air out of the dough (produced by the yeast)

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

I made the bread as instructed apart from I used normal plain flour rather than strong as this was all I had. It had a nice fluffy texture but I found it slightly too salty tasting so I will try it with perhaps 1 tsp of salt next time.

magtoon's picture

Hi, I've never made bread before, can someone explain what "knock back the dough" means please.
Thank you
Sue

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

I was really sceptical about making a great loaf after proving it in the fridge overnight. Even more so when I took a practically ice-cold behemoth of a loaf out of my fridge the following morning.

It still didn't seem warm enough or to have regained much size after leaving it to prove for a second time but the smell of fresh bread soon wafted through the house.

Beautifully soft bread, with a pleasing crust. This will be a staple now as I'm in the process of weaning my little girl and wanted a simple bread recipe where I can be sure of how much salt has gone into it.

Incidentally, I made it with a single teaspoon of salt and it tasted just fine (although I probably would've preferred it with the two myself!)

Top marks!!

graham106uk's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My first attempt at making bread. Overall, pleased with the result, although a couple of things. I found it a bit too salty for my taste, so will reduce the amount next time. Also, found it a bit dense, not inedible, but not what I am use to. Could this due to more kneading or longer cooking time? Any advice gratefully received.

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

I used this recipe for the first time i made bread and it turned out perfect!

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

I made this last night put it in the fridge overnight, got up this morning put it in the oven for 30 mins and the perfect loaf came out, I'll never buy bread again, its soo easy and cheap and doesnt take much time at all :D dont be shy give it a try :-)

Dizzy blond's picture

Made this last night, it's the best bread I have ever baked. I made it into bread buns and only put half the amount of salt in, beautifull, they are still soft and fluffy this morning. This one is a winner, now that I've found a good recipe I'm sure that I'll bake it on a regular basis.

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

absolutely perfect!! i've never made bread before and i'm not a very good cook, but this was so easy, and so satisfying! will def become a staple in my house. just made a second batch loaded with sunflour seeds. added a bit of honey too. i would recommend anyone to give it a go!

fairie's picture

Can I add a handful of seeds to this recipe without changing anything else? I want to try and make seeded rolls to freeze.

Pages

Questions

Tips