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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9th Apr, 2016
Oil and salt necessary, maybe not so much salt, but oil yes. Hope it turns out right for you eventually
2nd Apr, 2014
good recipe; taste delicious loved by all family members, BUT makes a very large loaf!
19th Feb, 2014
Have been using bread maker for years however decided to try making bread by hand as recently loaves not rising so well & hubby used to be a baker! Result is a much softer, beautifully risen loaf although slightly salty, just reduce amount you add. Hubby has enjoyed making a loaf every couple of days as it doesn't last long. Made a batch into rolls for packed lunches & they worked out really well, freeze good too. Dough also freezes well.
16th Feb, 2014
Absolutely amazing recipe. My first attempt at a bread loaf and it looked, tasted and smelled great. Here's my blog post with pictures if you're interested :) http://pinksugar-goodies.blogspot.co.uk/2014/02/simple-bread-loaf.html
17th Jan, 2014
Can you make bread with ordinary flour?
17th Jan, 2016
No, you need the strong flour to develop the gluten to make it pliable and be able to be kneaded and appetising.
13th Nov, 2013
This really is a lovely recipe for bread. I often get asked by friends and family to bake them a loaf. This is definitely a keeper!
10th Nov, 2013
this recipe makes the tastiest bread i have ever tasted
21st Sep, 2013
Not being that confident making bread I followed this recipe exactly which as some people have mentioned before is a little bit of a mistake. Whilst most of the recipe is perfectly fine, the salt recommended is way too high.I placed the salt far away from the yeast, and kneaded the dough and left to prove the first time, and the salt even impacted the rise. I will be halving the salt when I make it again, which I hope will work better. Apart from this slight issue, it seems to be a good recipe.
11th Feb, 2014
I made this recipe following the amounts given and the bread was perfect and not at all salty. Maybe elleipsis misread tbs for tsp? I take the minimum of salt in food for health reasons so I notice salt, but with 2 level teaspoons it came out well. If you want an unsalted loaf just leave out the salt altogether!


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