Easy white bread

Easy white bread

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(181 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 for around 10 mins. 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.

  2. 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. 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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suzyjoule
14th Feb, 2018
5.05
Easiest & best bread recipe. I have tried the Paul Hollywood recipe and it is heavy in comparison to this. I halved the salt content after reading other recommendations. The loaf was light, tasty & fluffy. I split the mixture in two, as there is so much, and cooked it for 20-25 mins on gas mark. Added some cold water in the bottom of the oven to create steam which made the crust nice and crispy. This is now my go to bread recipe.
fuchsiamagic
12th Feb, 2018
5.05
Great recipe, takes time but the end result is wonderful. So much better than shop bread. I used a tray of water in the bottom of the oven which produces steam while the bread is cooking. This makes the crust very crisp but not hard. My only gripe is that it's so big, the slices won't fit in the toaster!
Agnes Fenoli's picture
Agnes Fenoli
8th Feb, 2018
5.05
This recipe is perfect! I will use it all the time.Thank you so much!
Jemma2510
24th Nov, 2017
3.8
Made this yo use for pizza swirls for the kids. Made loads so I made 6 rolls aswell. First time I've made rolls and tbey came out perfect. I don't think they're too salty but that's my preference. I didn't measure the water, just gradually added until I got the right consistency. Really easy recipe
bikerbell
24th Nov, 2017
2.55
Not too sure about this bread. My mix was quite wet, well actually very wet, but I needed to add some more liquid as 300ml wasn’t enough. It did rise a huge amount on the first prove, but felt very fragile. Second prove ok too. It made a loaf the size of a small child!! I did give it a further 5 minuets upside down in the oven. We had some whilst it was still a little warm and I thought that the dough was a bit over fluffy and didn’t have a lot of substance but this might be better when it’s completely cold.
MrsNoggin77
22nd Nov, 2017
0.05
Tried this 3 times now, no matter how long I bake it comes out under cooked inside and it's way too salty :(
bakingislife16
15th Feb, 2018
Turn down the temperature on your oven and put the bread on a lower rack to bake
Karen Steedman
22nd Sep, 2017
3.8
This makes a delicious loaf but I have reduced the salt to 1 teaspoon and added 1 teaspoon of sugar - fab every day loaf
kitbit151
27th Feb, 2017
5.05
Excellent recipe! I have made bread before but have always used a loaf tin. The bread has turned out quite dense and goes hard within a day. This recipe was completely the opposite! It was light and soft, probably due to the olive oil. I used 2 tsps (sea) salt and the salt is definitely pronounced in the flavour of the bread which I quite like. However, as I also use salted butter on my toast, I may reduce next time as it is a bit too salty. I had only instant yeast and used 2 tsps of that which is supposed to be 7 grams but given how fast it rose in the fridge, I think this may be too much. The flavour ( this could be down to the flour I am using) could be better: next time I will reduce the yeast and go for a longer rising time overnight in the fridge. I think I probably could have kneaded it more. The gluten is developed once you press the dough with your finger and it bounces back. If the indentation remains, keep going! Overall though, I am delighted with the results and am looking forward to seeing if I can tweak it to make it even better.
Yavvie
11th Feb, 2017
3.8
The breas tastes good, nothing extraordinary. Just a fast basic plain bread. Rises nicely and has good structure. Definitely not too salty as others suggest!

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thevilraggydoll
1st Nov, 2017
I love making this bread recipe but this time I want to try to make it into rolls. Any suggestions on cooking times for rolls?
Paulcass1
11th Mar, 2017
What does 'knock back the dough' mean?
goodfoodteam's picture
goodfoodteam
16th Mar, 2017
Thanks for your question. Knocking back the dough refers to lightly punching the air out of the risen dough before gently kneading and shaping it.
nixofon's picture
nixofon
21st Jan, 2017
Why does recipe says 6 cm cross? I did a 6 cm cross but it looks tiny, certainly not like the picture.. apart from that it looks great, can't wait to try it
goodfoodteam's picture
goodfoodteam
23rd Jan, 2017
Hi there, the cross expands and opens up when baked so will look larger but you can make it bigger if you like. It's quite possible that when this one was made for the photogragh that a ruler wasn't used!
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.

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Sgreg91
23rd Jan, 2017
Use warm water for a better dough
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
eyes
17th Jan, 2018
being a baker you dont need sugar
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