Easy white bread

Easy white bread

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(174 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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siron
17th Dec, 2014
I like bread and with this recipes i hope will get new taste.. jual beli online
ceebeeetc
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
karenfalla's picture
karenfalla
17th Aug, 2014
I tried making this recipe as a complete bread-making novice. It was inedible. Two teaspoons of salt is way too much and the middle of the loaf was a dense oily mass. I don't think you should put oil in bread? I didn't use a breadmaker but it says you can do it the traditional way so it should have been OK. Also, the recipe assumes you know how long to knead it and also what 'knock back' means. I had to look it up. The following day I tried another Good Food bread recipe and it was perfect. (No oil in this one and only one tsp of salt!)
HV1
9th Apr, 2016
Oil and salt necessary, maybe not so much salt, but oil yes. Hope it turns out right for you eventually
bethany.lane@ta...
2nd Apr, 2014
good recipe; taste delicious loved by all family members, BUT makes a very large loaf!
sumorrison
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.
liddieb
16th Feb, 2014
5.05
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
carmelmummy
17th Jan, 2014
Can you make bread with ordinary flour?
HV1
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.
emma_ace
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!

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