Easy white bread

Easy white bread

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(168 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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5th Mar, 2012
Made this yesterday, and is one of the best loafs I ever made, I warn you the dough at first starts very very wet and sticky you almost feel like you have done something wrong, but then it comes together very quickly, and is delicious. I baked mine in a bread pan, and it came out a lovely shape.
4th Mar, 2012
Very straightforward recipe. Bread tasted lovely though perhaps a little bit heavy, I will try the over-night proofing in the fridge next time.
2nd Mar, 2012
Really easy recipe and the bread tasted fabulous. I "kneaded" the dough for 10 minutes in the processor using the dough hook.
14th Feb, 2012
I mixed the bread dough in my Kmix, not sure if that was the reason, but the dough was very soft and when proving in the airing cupboard the rise was very fragile. Seemed to spread and flatten when I took it out of the cupboard, so knocked it back for a second time and put dough into a loaf tin, let it prove for 30 mins more. This time it didn't sink, in the oven now looking great. Will let you know how it tastes.
12th Feb, 2012
This bread is absolutely lovely. made it "a la traditional" and it came out lovely and crusty on the outside and fluffy on the inside. A little tip to help with prooving the dough is to preheat your oven to about 30C, boil a pan of water, cover the dough in a damp towel, put it in the oven along with the pan of water, switch it off and let it grow!
28th Jan, 2012
Love this recipe. Have made 4 loaves in the last week!!!!! The family love the taste, and it is so easy. And you get to work your frustrations out on the dough:-)
12th Jan, 2012
Have done this recepie quite a few times now and it has always been successful. The children keep on asking me to do it again and again and can't wait for it to come out of the oven.
10th Jan, 2012
can anyone tell me what "knock back" means?
6th Jan, 2012
This is delish, however, could anyone we tell me what weight a serving size is, as I am trying to work out what the "syn" value is on the slimming world diet, thanks
5th Jan, 2012
I have never made bread before and this was so easy to do, I took the bread out just before 25 mintes and it was a little doughy when you ate it which was just how I like it. It was absolutely gorgeous and vet satisfying to do


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