White bread sliced on a wooden chopping board

Easy white bread

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(214 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

    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 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.

  2. Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.

  3. Tip onto a lightly floured work surface and knead for around 10 mins.

  4. 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.

  5. 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.

  6. Place it on the baking parchment to prove for a further hour until doubled in size.

  7. Heat oven to 220C/fan 200C/gas 7.

  8. Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.

  9. 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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Little DidSheKnow's picture
Little DidSheKnow
23rd Feb, 2019
Excellent recipe for basic white bread. Most successful I’ve ever made. Lovely texture. Will be a regular fixture at our breakfast table from now on.
12th Feb, 2019
Perfect! Tried this bready recipe last weekend and it came out lovely! Followed the recipe exactly and the bread was yummy :-)
Catherine Sneyd's picture
Catherine Sneyd
25th Nov, 2018
Sadly 2nd attempt makings this bread and it comes out like a dense brick despite following each of the steps. Maybe I should have used warm water instead of water just out of the tap? What a waste of ingredients!
Alessandra Forti's picture
Alessandra Forti
25th Nov, 2018
Will try again but too much salt in the recipe.
16th Nov, 2018
I’m fairly new to bread making, and after several interesting attempts I read somewhere to master white bread before moving on . I gave this recipe a try and it worked perfectly, I do add 2 teaspoons of brown sugar and half the amount of salt , having read other people’s reviews, I’m now playing about the flours , tonight’s bread is being made with the addition of 2 tablespoons of wheat germ , 4 tablespoons of oatmeal , 100 g of rye flour and a slack handful of pumpkin seeds reducing the white flour by the same weight. Looking forward to trying some for breakfast tomorrow.
7th Nov, 2018
Fantastic bread recipe- quick, easy and works every time. I add chopped walnuts and pumpkin seeds to jazz it up a bit.
7th Nov, 2018
Brilliant recipe. Although I found proving in the fridge made this loaf a little dense for my liking. I made a slight alteration to add warm water to help activate the yeast and left to prove for 1 hour as stated but in a warm room, doing this made the loaf so much lighter and airier.
Pat Booth's picture
Pat Booth
29th Sep, 2018
After making this recipe dozens of time I have now altered it slightly to produce a foolproof and slightly smaller loaf. I use 320g strong white bread flour 80g of normal wholemeal flour 8g salt 7g sachet of fast action yeast 25ml of olive oil 10g of sugar ( any will do, soft brown is my favourite) 320 mls of lukewarm water. The method is the same. It produces a fabulous, light loaf with a good even crumb and excellent crust. Try it !
14th Feb, 2018
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.
12th Feb, 2018
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!


20th Nov, 2018
Normally I use sugar in my bread maker recipes (food for the yeast) but this recipe does not need sugar. Is that correct? and What temperature should the water be? Cold or warm?
goodfoodteam's picture
20th Nov, 2018
Thanks for your question. This is because it is fast-action yeast so does not need to be activated with sugar and lukewarm water. You can simply use water from the cold tap for this recipe.
Sally Tucker's picture
Sally Tucker
12th Nov, 2018
I live in Brunei and can only get 'Dry Yeast' will this matter to how the bread will come out?
goodfoodteam's picture
14th Nov, 2018
Thanks for your question. If there is only dry active yeast available, you will need to double the quantity and dissolve it in warm water with a teaspoon of sugar to get it going. You can add it to the 300ml water that's needed for this recipe. It will start to bubble when it is activated, then you pour it in as above in step 2.
21st Oct, 2018
I would like to make this recipe in my bread maker. Can you give some information on what programme to use?
goodfoodteam's picture
23rd Oct, 2018
Unfortunately we cannot give adjustments for individual bread makers. We'd suggest referring to the user manual which should provide the information.
19th Jul, 2018
Can I make rolls from this bread recipe
goodfoodteam's picture
23rd Jul, 2018
Thanks for your question. Yes, you can! You'll need to shape into rolls in step 2, leaving to rise until doubled in size, adjusting the time as necessary. You'll also need to reduce cooking time.
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?
11th Mar, 2017
What does 'knock back the dough' mean?


Jack Butterworth's picture
Jack Butterworth
2nd Feb, 2019
I cook this in a Dutch oven, covered for 20 minutes, then open for 30. I also leave a dish of hot water in the oven, to create a little steam, which I think leads to a good crust! Perfect every time (so far!)
23rd Jan, 2017
Use warm water for a better dough
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
17th Jan, 2018
being a baker you dont need sugar
10th Nov, 2013
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.
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
17th Jan, 2016
Give it another 20 years and you might be able to do a blog
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