Easy white bread

Easy white bread

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(162 ratings)

Prep: 20 mins Cook: 25 mins - 30 mins Plus 2 hours proving

Easy

Makes 1 loaf
A great recipe for an electric breadmaker - or do it the traditional way

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal204
  • fat4g
  • saturates1g
  • carbs38g
  • sugars0g
  • fibre2g
  • protein6g
  • salt1g
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Ingredients

  • 500g strong white flour, plus extra for dusting
  • 2 tsp salt
  • 7g sachet fast-action yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 3 tbsp 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

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.

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Comments (246)

bluesnicket's picture
5

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
5

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

elsiepop's picture
4

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

alexlea88's picture
5

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
4

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
4

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
5

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.

trevor123's picture
3

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
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
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
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
5

Made this for Eid and everyone loved it !

bakingpoet's picture
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
4

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' :)

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