Easy white bread

Easy white bread

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(176 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 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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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
6th Aug, 2016
Made this twice so far, fantastic result! Will definately bake this over and over! Can't wait to add garlic powder etc!
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's picture
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.
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!!
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.
24th May, 2015
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!
24th Apr, 2015
Looks good
30th Mar, 2015
Really easy to make & delicious. Highly recommend trying this recipe, I will certainly be making bread more often.
angie55's picture
16th Sep, 2015
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.


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
5th Feb, 2015
I found my dough a bit sticky after the kneading process, can anyone tell me where I've gone wrong! Thanks
17th Jan, 2016
Too much water
goodfoodteam's picture
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.
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
goodfoodteam's picture
11th Sep, 2014
Hi Cathy, thanks for your question, bring the bread back up to room temperature before baking if proving in the fridge, thanks.
23rd Apr, 2014
that was meant to sat tweak it, not twak!
23rd Apr, 2014
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
6th May, 2014
Hi there, if the bread was very dense it sounds like you may not have kneaded it for long enough, try following this recipe http://www.bbcgoodfood.com/recipes/10121/bread-in-four-easy-steps. Thanks.


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