White bread sliced on a wooden chopping board

Easy white bread

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(230 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

Nutrition: per slice (10 slices)

  • 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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Susie Johnstone's picture
Susie Johnstone
15th Jul, 2019
Made two lovely loaves in my halogen oven using this recipe....perfect! I did not add sugar and followed recipe exactly as shown and with cold water....no problem at all with them rising. Will be sticking with this as my regular loaf.
29th Jun, 2019
This turned out beautifully. It tasted like a crusty French loaf. I am making it again today. I used only the one teaspoon of salt and another tip - I put a pan of water at the bottom of the oven when I switched on the oven to ensure a crunchy crust. Cooked it for 30 mins.
6th May, 2019
A great tasting loaf with a lovely texture. Very versatile too. The last time I made it I only had 350g of White flour left so added 150g of rye flour. It was still delicious
Sheree Fielder's picture
Sheree Fielder
13th Apr, 2019
Really simple way to make bread, we also use 1 teaspoon of salt as two is too salty for our taste.
Suzanne Lovett's picture
Suzanne Lovett
2nd Apr, 2019
Best bread I’ve made. Just used 1 teaspoon of salt and added cheese. Delicious.
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.


Cheryl Donnor Was Mason's picture
Cheryl Donnor W...
1st Apr, 2019
Hi i have made this bread and it's delicious. But i am wondering if the nutritional info is per loaf or per slice ? Anybody know the answer ?
goodfoodteam's picture
11th Apr, 2019
Thanks for your question - it's per slice based on 10 slices in a loaf.
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.


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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