Easy white bread

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

    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

    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, questions and tips

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Comments (251)

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
5

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

carama's picture
5

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
5

Excellent, easy recipe - just what it says on the tin.

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!

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