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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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!
1st Nov, 2014
This is looking so awesome.I have never tried making breads ever but will surely try out this recipe now.Just have to make sure the dough is good.Thanks for the recipe. buy instagram likes
18th Sep, 2013
I adore this recipe. The bread comes out amazing every time and I impress my friends/housemates/parents with my baking skills. I tell them the recipe is easy and they should just try it for themselves, but I secretly like them thinking it is down to my skill! I follow what it says always, but I am going to start trying variations like substituting wholemeal flour or adding sundried tomatoes as suggested below. I like how simple it is to follow (it took me two minutes to write it in my handwritten recipe collection) and although on my first try I had to look up techniques on kneading and knocking back (for those looking for help here - just look up kneading or knocking back on the search bar on the good food website - I found some helpful videos - sometimes it is better to see how it is done than to just read about it!), I now know it off by heart and I appreciate the simplicity (no one wants to read an essay when they are consulting a recipe they have used many times before!). Thank you Good Food!!
18th Aug, 2013
First time ever making bread, thought it best not to stray from the recipe... Definitely an error as the salt content is far too high. Wish I'd read the comments before starting. Would recommend cutting the salt in half, but otherwise very easy to make!
27th Jul, 2013
Just put this bread into the oven for the first time. What on earth does "satin-smooth" mean? I am not a painter or a communist, I cannot work in such flowery terms as this. The fascists at the NSA wouldn't allow this - I hope when they read this comment they will immediately take down this wishy-washy recipe and replace it with a concrete scientific methodology that is more suited to the delicate and precise nature of baking.
28th Apr, 2016
LOL. Old comment, I know, but just in case anyone is wondering, kneading bread is not an exact science. A lot of factors such as temperature and humidity can affect it, so an accurate time for kneading is simply impossible to give (8-10 minutes is a good middle ground). The point of kneading dough is to 'strengthen' the gluten, which are the stringy bands of protein that give bread its structure and texture. As you knead, these strands begin to tighten, and therefore to straighten. This gives the dough a noticeably different 'feel'. The dough will become almost bouncy and it will feel 'alive' and much smoother (aka, satiny) if you're still not sure, one test is to lift the ball of dough in your hand and hold it in the air for a second. If it holds its shape instead of sagging over your fingers, that means the gluten has developed. My own go-to test is to give the dough a prod with your finger. If the indentation slowly fills itself back in, you're good to go. If it sits there looking like a deep dimple, continue kneading.
17th Jan, 2016
I think you may have a flea up your .... are you from the US of GA? this is a proper and very good recipe, maybe you did it all incorrectly?


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