Easy white bread

Easy white bread

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(165 ratings)

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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nicoled94
21st Nov, 2016
I have made this multiple times - it's so easy and tastes so much better than a shop bought loaf. I agree with other comments and use half the amount of salt, apart from that the recipe is perfect.
AmadeoVampire's picture
AmadeoVampire
9th Oct, 2016
5.05
This recipe worked wonderfully. The ingredients are really easy to get (you probably have most, if not all, of them already), and even though the proving takes time it is more than worth the wait. I ended up with a wonderful, well-sized and great tasting loaf.
fionabard
10th Sep, 2016
5.05
Perfect...Perfect... never made bread before but this recipe works beautifully. Followed it to the letter and I have such a lovely loaf
Scheng
7th Sep, 2016
Just like others have said, very salty- I'd try using 1 tsp instead. But otherwise a very easy loaf to make. I also added olives and Rosemary to mine for flavour
Puxadoraz
6th Aug, 2016
5.05
Made this twice so far, fantastic result! Will definately bake this over and over! Can't wait to add garlic powder etc!
Richard3000_1999
30th May, 2016
This is a really great recipe, but the one little niggle I had was that my first loaf was REALLY salty!!! I cut it down to one level teaspoon and my second loaf was delicious!!!
Joesyjo
22nd May, 2016
Great recipe. Everyone loved it and it has nearly all gone. I found it to be a little salty, so next time I am going to use 1 and a half tsp instead of 2 and see if that's better. It will be a recipe that I use again and again once I have found the correct amount of salt for our tastes.
goodfoodpjay
4th Dec, 2015
Awesome recipe.. makes a great rustic loaf but you can also portion it off and make some great burger/sandwich buns!! got 2 in the oven as i type for tomorrows Greek night!!
Keithvclarke@gm...
8th Nov, 2015
Just made this bread, the first time I have ever made bread in my life and it is absolutely fantastic, not salty at all, perfect. I just omitted the oil but otherwise followed the recipe to a t, my wife says I have a job for life. By the way I'm 71, wish I'd tried it years ago, a thousand thankyous.
luptonian
24th May, 2015
5.05
If I could give this more than five stars I would! It is by far the best bread recipe I have found - makes perfect perfect perfect every time. I now use about 2/3 of the dough to make a loaf in a 2lb tin, and the rest to make four bread rolls (separating and moulding these at the end of the first rise). We here also like a nice soft crust, and so picked up the following tips : put an empty deep sided baking tray in base of oven whilst pre-heating, then fill with cold water once bread in. This creates a steam bath which helps prevent a deep crust from forming. Then, when cooling down on a rack, I drape a (clean!) dry tea towel over it. Like I say - perfect every time!

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nixofon's picture
nixofon
12th Jan, 2017
Has anyone made this in a bread maker? How did it turn out? Thank you
francescaplows
13th Oct, 2016
If I'm adding olives and rosemary at what point would be best to add them? Thankyou
goodfoodteam's picture
goodfoodteam
28th Oct, 2016
Thanks for your question. You can add your extra flavourings in step 2 before shaping.
sawles
5th Aug, 2015
Hi I've just spent the afternoon and early evening trying this recipe (three times) and all I end up with is what I will describe as sticky putty - ended up all over the kitchen surfaces, on the floor, all over my hands, and even on the soles of my boots as I flapped around the kitchen trying to tame the monster I'd unwittingly created. Ok, joking aside - I am actually quite frustrated. I've never baked before and this just doesn't seem to working. I measured everything perfectly. On the third attempt I even cut the water by 50ml, but it was still a sticky gooey mess.. What am I doing wrong? Does the type of olive oil used affect the mix? Why doesn't my mix look like the one in the very calmly presented video? Thanks James
goodfoodteam's picture
goodfoodteam
21st Mar, 2016
Hello James, sorry to hear you're not having success with this recipe. We have looked through the comments from other users, and feel confident there isn't a problem with the recipe. A fairly wet mix is quite a positive thing for a bread dough as it allows the yeast flexibility to rise - a dry dough often inhibits a good rise as it is too tight. However it shouldn't be like glue. Is it possible that you didn't use strong flour, as this would make quite a difference? It is quite normal for a dough to feel sticky at first, and as you knead it on a lightly floured surface the dough becomes less sticky and more elastic as you work the gluten in the strong flour. Some bakers oil their hands or flour them to stop getting too sticky, but if the dough sticks to your hands just scrape it off then carry on! The type of oil shouldn't make any difference, but how much you add definitely would. We use measuring spoons for all of our recipes at Good Food, which work out at 15ml per tablespoon and 5ml per teaspoon. If you are using large spoons, from the cutlery drawer, this maybe the problem.
HV1
17th Jan, 2016
You need a tsp of sugar to feed the yeast, stop putting so much water in, use strong bread flour, not ordinary self raising, which from your comments seems you are using, and judge the water, don't put it all in at once, wait in your mixer to see if it is crumb, if it is then add just a little and wait to see if it comes together. If using a mixer, then put onto full for 5 mins at least, then test for elasticity, if it stretches then the gluten has been developed and you can take it out and knead for a couple of mins, then put into an oiled bowl and leave to rise. Then wait, as it says, and then knock back and knead again and shape , then leave to rise for another hour at least, and bake, good luck
Eve
5th Feb, 2015
I found my dough a bit sticky after the kneading process, can anyone tell me where I've gone wrong! Thanks
HV1
17th Jan, 2016
Too much water
goodfoodteam's picture
goodfoodteam
6th Feb, 2015
Hi Eve, thanks for getting in touch. The moisture levels in flour can vary quite a lot so you may find you need to add extra flour to your work surface when kneading, especially if the flour is from a brand new bag. Hope this helps.
ceebeeetc
2nd Sep, 2014
When proving bread in fridge overnight, how do you proceed the next day? Do you need to bring the bread to room temp before baking? Or do you just let it rise for an hour and then put in over? Thanks. Cathy

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HV1
17th Jan, 2016
Great except as being a trained cook, you need sugar to feed the yeast, you will get a much better rise on the two occasions you need this, makes a lighter loaf. Don't leave out the fat content, it is very little compared to commercial loaves
bunsinbows
10th Nov, 2013
5.05
i didn't leave the dough overnight and it worked delicious. also once you've cooked the bread, i think its tastiest when left overnight. a bit of cooling somehow really brings out the flavour.
ayeishaa
21st Jun, 2013
I'm 16 and have just made a new cooking blog and have made my first post on making a loaf of bread and tips to take when making it like for example putting the flour in the oven will help with the rising of the dough, would love it if you checked it out and following would help me massively! please and thank you: asqueezemorelemon.blogspot.co.uk
HV1
17th Jan, 2016
Give it another 20 years and you might be able to do a blog