Easy white bread

Easy white bread

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(172 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. 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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rosesred
17th Mar, 2012
4.05
I've used this bread recipe twice now. I did it the "traditional" way (no bread maker). Both times the bread was perfect on the outside but ever so slightly doughy in the middle. Next time I might try leaving it in the oven a little longer, keeping a close eye on it so it doesn't burn. Nothing beats fresh, warm bread!
bobbyc
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.
felicityburch
4th Mar, 2012
4.05
Very straightforward recipe. Bread tasted lovely though perhaps a little bit heavy, I will try the over-night proofing in the fridge next time.
jobarrett
2nd Mar, 2012
4.05
Really easy recipe and the bread tasted fabulous. I "kneaded" the dough for 10 minutes in the processor using the dough hook.
janhearn
14th Feb, 2012
5.05
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.
ginger_timmins
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!
beckyp77
28th Jan, 2012
5.05
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:-)
burnbaby
12th Jan, 2012
5.05
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.
roxy_spider
10th Jan, 2012
can anyone tell me what "knock back" means?
franniban
6th Jan, 2012
5.05
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

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