Easy white bread

Easy white bread

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(170 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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livialast
20th Jan, 2013
5.05
Made this bread today and was really pleased with the results! I have tried to make other breads before which resembled house bricks! For this recipe I used 2/3 boiling water with 1/3 cold to make up the 300ml adding 1tsp of sugar to this mix, don't use all boiling water though or you will kill the yeast! Love this thank you!
sarahfreeman
13th Jan, 2013
5.05
I have never had sucess before when baking bread but used my kenwood mixer with dough hook. So easy to make so made two. Thanks
xpinkiix's picture
xpinkiix
5th Jan, 2013
5.05
I've tried loads of bread recipes but always come back to this one, It works every time and tastes great.
darrenbell284
4th Jan, 2013
Amazing, I never thought I would be able to make bread, so I'm really chuffed with how well this turned out. I used "very strong white flour" and left it in the fridge overnight. The only problem was I used greaseproof paper and it stuck to the bottom, but that was my error so the recipe is not to blame. It's come out looking a lot like a loaf that costs £3/4 from the posh bakery around the corner from me, but tastes so much better :) Will definitely be making this on a regular basis.
meredithmmh
15th Dec, 2012
5.05
I used 50:50 milk and warm water
meredithmmh
15th Dec, 2012
5.05
I love this recipe, realy simple and don't need many ingredients. Make it every saturday with a little variation each time. My fravorite is adding a raw diced red onion to the dough just before going in the oven, mild taste and the bread is realy moist when eaten straight out the oven. GREAT RECIPE.
kathenn
13th Dec, 2012
5.05
Great recipe! I made this bread a few times now. I normally add less salt as 2 tsp is a bit much for me. I also made it with wholemeal flour and it worked great!
themightygusset
13th Dec, 2012
I stirred a tablespoon of honey into the tepid water and added the yeast to that in order to get it kickstarted. I also added a couple of tablespoons of milk powder to the flour. For the first 'prove' I left it for around 6 hours in a cool place, and overnight in the kitchen (unheated) for the final 'prove'. End Result : Bready Perfection ! A long slow 'prove' definitely gives a better flavour and a more consistent 'crumb'. Who needs a breadmaker when perfect bread is so easy to make without one ?
james-morpheus
5th Dec, 2012
Just started baking, made this loaf 3 times, great idea to let it prove overnight in the fridge, wonderful taste when cooked
lilyalan
29th Nov, 2012
Made this recipe by hand using granary flour. I left it to prove overnight in the fridge and then knocked it back this morning. The result was a light tasty loaf. A baking tin of water placed in the oven gave a great crust. My only problem is that it was a little salty so will half it next time.

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