Easy white bread

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Results 201-220

• psalm139ismine

  17 October 2012

  psalm139ismine rated this recipe

  

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• Sarah

  23 October 2012

  Sarah rated and commented on this recipe

  

  I loved making bread years ago. Havent had the chance to make it for a while but have never tried it with olive oil so it will be interesting to see the difference. I will let you know the family verdict.

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• MsMaz

  29 October 2012

  MsMaz rated and commented on this recipe

  

  Excellent recipe. This was my first time making bread and I found the recipe extremely easy to follow and my bread rolls turned out excellent, I was absolutely ecstatic.

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• banana16

  11 November 2012

  banana16 rated this recipe

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• HandsOnPaws

  11 November 2012

  HandsOnPaws rated and commented on this recipe

  

  I've made this about half a dozen times now, it turns out perfect every time.

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• Sharon

  13 November 2012

  Sharon commented on this recipe

  This is really easy to make and looks delicious! However, can someone give me a tip on how to get the underneath to sound 'hollow' can i leave it upside down in the oven after baking with the oven turned off so that it may cook a little longer? Any tips gratefully received!

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• Sharon

  13 November 2012

  Sharon rated this recipe

  

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• Starry

  21 November 2012

  Starry rated and commented on this recipe

  

  This was my first time making bread. I didn't find the recipe very clear which meant the result wasn't quite right e.g. 1) the recipe did not mention that the water should be warm. 2) more info on how to knead and for how long would have been helpful. 3) there was no explanation of what 'knocking back' meant.

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• MarkW

  23 November 2012

  MarkW commented on this recipe

  A keen (home) bread baker, I can make one suggestion. However, this may not be appropriate for bread machines. I use a Kenwood Chef to mix and knead my bread. I also use REAL yeast - the light brown, putty-like stuff. For this quantity of flour, I'd use about 25g/1oz. (Although a chemist by background, when baking I prefer avoirdupois units as they're better suited. Make sure though that you stick to one or the other.) Since changing to real yeast, I've found my bread tastes that bit better and has a superb texture. Yes, it does take a little longer (and I have an emergency supply of fast-action yeast) but it takes about an extra five minutes hands-on when you knock back - the rest is just waiting for the bread to prove.

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• Shirley

  23 November 2012

  Shirley commented on this recipe

  I live in Canada and we use measurements in cups. Could you please add the cup measurement in your recipes? Would help a lot. Thanks.

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• Sandy

  23 November 2012

  Sandy rated and commented on this recipe

  

  I have tried to make bread on many occasions,but failed ,thought I would never make any! I bought a bread maker in the end...but even that started to fail,in the end I gave up...even bought a packet..thought I could not go wrong with that..but I did! I used this recipe and am pleased to say it was excellent! I have made my 1st loaf.i am so pleased and will defiantly be using it again..I feel so proud of myself.it came out perfect! Light and fluffy.

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• lilyalan

  29 November 2012

  lilyalan commented on this recipe

  Made this recipe by hand using granary flour. I left it to prove overnight in the fridge and then knocked it back this morning. The result was a light tasty loaf. A baking tin of water placed in the oven gave a great crust. My only problem is that it was a little salty so will half it next time.

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• james@morpheus

  05 December 2012

  james@morpheus commented on this recipe

  Just started baking, made this loaf 3 times, great idea to let it prove overnight in the fridge, wonderful taste when cooked

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• The Mighty Gusset

  13 December 2012

  The Mighty Gusset commented on this recipe

  I stirred a tablespoon of honey into the tepid water and added the yeast to that in order to get it kickstarted. I also added a couple of tablespoons of milk powder to the flour. For the first 'prove' I left it for around 6 hours in a cool place, and overnight in the kitchen (unheated) for the final 'prove'. End Result : Bready Perfection ! A long slow 'prove' definitely gives a better flavour and a more consistent 'crumb'. Who needs a breadmaker when perfect bread is so easy to make without one ?

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• Kat

  13 December 2012

  Kat rated and commented on this recipe

  

  Great recipe! I made this bread a few times now. I normally add less salt as 2 tsp is a bit much for me. I also made it with wholemeal flour and it worked great!

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• Meredith

  15 December 2012

  Meredith rated and commented on this recipe

  

  I love this recipe, realy simple and don't need many ingredients. Make it every saturday with a little variation each time. My fravorite is adding a raw diced red onion to the dough just before going in the oven, mild taste and the bread is realy moist when eaten straight out the oven. GREAT RECIPE.

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• Meredith

  15 December 2012

  Meredith commented on this recipe

  I used 50:50 milk and warm water

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• Gobo

  04 January 2013

  Gobo commented on this recipe

  Amazing, I never thought I would be able to make bread, so I'm really chuffed with how well this turned out. I used "very strong white flour" and left it in the fridge overnight. The only problem was I used greaseproof paper and it stuck to the bottom, but that was my error so the recipe is not to blame. It's come out looking a lot like a loaf that costs £3/4 from the posh bakery around the corner from me, but tastes so much better :) Will definitely be making this on a regular basis.

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• xpinkiix

  05 January 2013

  xpinkiix rated and commented on this recipe

  

  I've tried loads of bread recipes but always come back to this one, It works every time and tastes great.

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• Sahara

  13 January 2013

  Sahara rated and commented on this recipe

  

  I have never had sucess before when baking bread but used my kenwood mixer with dough hook. So easy to make so made two. Thanks

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Ingredients

• 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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Difficulty and servings

Makes 1 loaf

Preparation and cooking times

Prep 20 mins

Cook 25 - 30 mins

Ingredients

• 500g strong white flour , plus extra for dusting
• 2 tsp salt
• 7g sachet fast-action yeast
• 3 tbsp olive oil
• 300ml water

204 kcalories, protein 6g, carbohydrate 38g, fat 4 g, saturated fat 1g, fibre 2g, salt 1 g

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