Easy white bread
- Good Food team
Save recipe
Makes 1 loaf
Easy
Prep: 20 mins
Cook: 25 mins - 30 mins
Plus 2 hours proving
A star rating of 4.7 out of 5.702 ratingsRate
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A great recipe for an electric breadmaker – or do it the traditional way
Freezable
Dairy-free
Egg-free
Vegan
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Serve your soup or stew with a slice of homemade air fryer soda bread.
Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per slice (10 slices)
- kcal204
- fat4g
- saturates1g
- carbs38g
- sugars0g
- fibre2g
- protein6g
- salt1g
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Method
-
step 1
Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
-
step 2
Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
-
step 3
Tip onto a lightly floured work surface and knead for around 10 mins.
-
step 4
Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
-
step 5
Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
-
step 6
Place it on the baking parchment to prove for a further hour until doubled in size.
-
step 7
Heat oven to 220C/fan 200C/gas 7.
-
step 8
Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
-
step 9
Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
RECIPE TIPS
SAVING TIME
A dough's first rising can be done in the fridge overnight. This slows down the time it takes to rise to double its size, giving it a deeper flavour. It's also a great timesaver, as you can start it the night before, then finish it off the next day.
BREADMAKER
To make this in a breadmaker, add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
Recipe from Good Food magazine, September 2005
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A star rating of 4.7 out of 5.702 ratings
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