Easy white bread

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• lubydoo

  13 July 2010

  lubydoo commented on this recipe

  lovely loaf, a staple in our house!

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• fultojoo

  18 July 2010

  fultojoo rated and commented on this recipe

  

  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!

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• Miss Riley

  27 July 2010

  Miss Riley commented on this recipe

  Can I add a handful of seeds to this recipe without changing anything else? I want to try and make seeded rolls to freeze.

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• amyalisha

  27 July 2010

  amyalisha rated and commented on this recipe

  

  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!

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• mcnabs

  06 August 2010

  mcnabs commented on this recipe

  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.

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• McCamley

  06 August 2010

  McCamley rated and commented on this recipe

  

  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 :-)

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• zoeseymour

  08 August 2010

  zoeseymour rated and commented on this recipe

  

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

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• Graham

  21 August 2010

  Graham rated and commented on this recipe

  

  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.

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• Becks

  30 August 2010

  Becks rated and commented on this recipe

  

  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!!

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• MagToon

  01 September 2010

  MagToon commented on this recipe

  Hi, I've never made bread before, can someone explain what "knock back the dough" means please. Thank you Sue

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• Emma Town

  04 September 2010

  Emma Town rated and commented on this recipe

  

  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.

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• CaptainEllis

  08 September 2010

  CaptainEllis commented on this recipe

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

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• magickat

  12 September 2010

  magickat rated and commented on this recipe

  

  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 :)

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• Naomi

  28 September 2010

  Naomi rated and commented on this recipe

  

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

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• Paula

  30 September 2010

  Paula rated and commented on this recipe

  

  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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• bakingpoet

  01 October 2010

  bakingpoet rated and commented on this recipe

  

  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!

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• Noorah

  01 October 2010

  Noorah rated and commented on this recipe

  

  Made this for Eid and everyone loved it !

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• carol

  08 October 2010

  carol commented on this recipe

  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.

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• kayelouise

  17 October 2010

  kayelouise commented on this recipe

  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...!

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• kayelouise

  17 October 2010

  kayelouise rated this recipe

  

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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 6.0g, carbohydrate 38.0g, fat 4.0 g, saturated fat 1.0g, fibre 2.0g, salt 1.0 g

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