Easy white bread

Easy white bread

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(162 ratings)

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

    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, questions and tips

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Comments (245)

Joesyjo's picture

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's picture

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!!'s picture

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's picture

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!

joferg's picture

Really easy to make & delicious. Highly recommend trying this recipe, I will certainly be making bread more often.

angie55's picture

I've tried many recipes for white bread, but this one beats them all ! It is indeed easy to make. Flavour and consistency are very good. In fact, one can't get enough.

xenon87's picture

First time making bread and it turned out great! Really easy to follow and yields a tasty loaf.

bonsoir's picture

Excellent and great. So yummy and delicious. This is very nice one site. Thanks for sharing some recipes here. Keep sharing. Looking forward for more.
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ceebeeetc's picture

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

karenfalla's picture

I tried making this recipe as a complete bread-making novice. It was inedible. Two teaspoons of salt is way too much and the middle of the loaf was a dense oily mass. I don't think you should put oil in bread? I didn't use a breadmaker but it says you can do it the traditional way so it should have been OK. Also, the recipe assumes you know how long to knead it and also what 'knock back' means. I had to look it up. The following day I tried another Good Food bread recipe and it was perfect. (No oil in this one and only one tsp of salt!)

HV1's picture

Oil and salt necessary, maybe not so much salt, but oil yes. Hope it turns out right for you eventually's picture

good recipe; taste delicious loved by all family members, BUT makes a very large loaf!

sumorrison's picture

Have been using bread maker for years however decided to try making bread by hand as recently loaves not rising so well & hubby used to be a baker! Result is a much softer, beautifully risen loaf although slightly salty, just reduce amount you add. Hubby has enjoyed making a loaf every couple of days as it doesn't last long. Made a batch into rolls for packed lunches & they worked out really well, freeze good too. Dough also freezes well.

carmelmummy's picture

Can you make bread with ordinary flour?

HV1's picture

No, you need the strong flour to develop the gluten to make it pliable and be able to be kneaded and appetising.

emma_ace's picture

This really is a lovely recipe for bread. I often get asked by friends and family to bake them a loaf. This is definitely a keeper!

bunsinbows's picture

this recipe makes the tastiest bread i have ever tasted


Questions (11)

sawles's picture

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?


goodfoodteam's picture

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's picture

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's picture

I found my dough a bit sticky after the kneading process, can anyone tell me where I've gone wrong! Thanks

goodfoodteam's picture

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's picture

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

goodfoodteam's picture

Hi Cathy, thanks for your question, bring the bread back up to room temperature before baking if proving in the fridge, thanks.

mims189's picture

that was meant to sat tweak it, not twak!

mims189's picture

i used wholemeal flour instead but followed the recipe otherwise, but it was really dense and not really edible. it was my first attempt at bread so i wasnt expecting it to be great, but would using wholemeal really make it that much more dense? and how could i twak it to work next time? thanks

goodfoodteam's picture

Hi there, if the bread was very dense it sounds like you may not have kneaded it for long enough, try following this recipe Thanks.

Tips (4)

HV1's picture

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's picture

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's picture

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:

HV1's picture

Give it another 20 years and you might be able to do a blog

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