Easy white bread

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


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

Nutrition and extra info

  • Freezable


  • kcal204
  • fat4g
  • saturates1g
  • carbs38g
  • sugars0g
  • fibre2g
  • protein6g
  • salt1g
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  • 500g strong white flour, plus extra for dusting
  • 2 tsp salt
  • 7g sachet fast-action yeast



    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


  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 (250)

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

Made this for Eid and everyone loved it !

bakingpoet's picture

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

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

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

magickat's picture

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


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

mrstown's picture

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

lilmssquirrel's picture

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

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

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

mccamley's picture

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

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.

jofulton's picture

Never made bread before - sounded far too much like hard work. Gave this recipe a try and was really easy! Really tasty too - all gone a bit too quickly!

louisecooke1's picture

lovely loaf, a staple in our house!

pepeandlou's picture

made this by hand, very pleased, it was light and fluffy, when I've made bread in the past it has always turned out heavy. I will certainly be making this again and again, next time I'll try making rolls using this recipe.

babybump's picture

i have tried this recipie 4 times now and i have found that lowering the heat and cooking it for a bit longer in my oven works wonders as i followed how it is meant to be done and the bread didnt cook properly (still doughy) although when i tweaked it a little the bread was amazing


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