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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11th Feb, 2014
Can't quite see what BrokenHomesSmal is getting at here. What's the link between a textural description and communism? And what exactly would a "concrete scientific methodology" be for a description of how the dough should feel and look? I'm sorry, but baking is more of an art than a science, and sometimes "flowery" terms are more helpful than strict methodology. If you can't take it get out of the kitchen and back under the car!
28th Apr, 2016
I'm pretty sure they were joking.
4th Jul, 2013
Great recipe. I have made this countless times and it always comes well. I now play around with the types of flour but still use this recipe as a base. We are only 2 at home so we eat what we can then slice the rest and freeze it for toast, beats standard sliced bread any day!
29th May, 2013
Wow! What lovely bread...as good as the speciality loaves in the supermarket! Really easy - I let mine prove for slightly longer as it was a bit cold and only cooked for 15 mins but my oven had been preheating for ages! Crispy outer and light and fluffy... Just as fresh the next day! Will deffo be a regular in our household!!
2nd May, 2013
so easy to make! :)
29th Apr, 2013
This was the best bread I have ever made! (And I've been trying to bake a good bread for over 40 years!)
12th Apr, 2013
I've made this loaf twice now and it's been perfect each time.
abcdefghijord's picture
11th Apr, 2013
Just making this, there are no specific instructions as to use cold or tepid water and if to cover the bowl and leave it in a warm place. I used lukewarm water and I've covered the bowl with 2 food bags as I've run out of clingfilm... I googled a video of knocking back the bread and mine looked nothing like it does in the video? I used my stand alone mixer with the dough hook attachment too... It's currently on it's second proving so will see how it shapes up after it's done and cooked. Hopefully it'll turn out right!!
8th Apr, 2013
Love this recipe, fairly easy - need to find a bigger loaf tin though!
7th Apr, 2013
I am so glad my bread machine broke as I just love making bread and this one is easy and is eaten quite quickly while a bought loaf lasts for ages and is given to the chicken, now they don't even get the crust. I use 400g of strong white flour and a 100g of seeded wholemeal flour with just a pinch of ginger. I could leave the ginger out as the loaf only lasts the day its made.


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