Easy white bread

Easy white bread

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(172 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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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.
23rd Nov, 2012
I have tried to make bread on many occasions,but failed ,thought I would never make any! I bought a bread maker in the end...but even that started to fail,in the end I gave up...even bought a packet..thought I could not go wrong with that..but I did! I used this recipe and am pleased to say it was excellent! I have made my 1st loaf.i am so pleased and will defiantly be using it again..I feel so proud of myself.it came out perfect! Light and fluffy.
23rd Nov, 2012
I live in Canada and we use measurements in cups. Could you please add the cup measurement in your recipes? Would help a lot. Thanks.
23rd Nov, 2012
A keen (home) bread baker, I can make one suggestion. However, this may not be appropriate for bread machines. I use a Kenwood Chef to mix and knead my bread. I also use REAL yeast - the light brown, putty-like stuff. For this quantity of flour, I'd use about 25g/1oz. (Although a chemist by background, when baking I prefer avoirdupois units as they're better suited. Make sure though that you stick to one or the other.) Since changing to real yeast, I've found my bread tastes that bit better and has a superb texture. Yes, it does take a little longer (and I have an emergency supply of fast-action yeast) but it takes about an extra five minutes hands-on when you knock back - the rest is just waiting for the bread to prove.
21st Nov, 2012
This was my first time making bread. I didn't find the recipe very clear which meant the result wasn't quite right e.g. 1) the recipe did not mention that the water should be warm. 2) more info on how to knead and for how long would have been helpful. 3) there was no explanation of what 'knocking back' meant.
13th Nov, 2012
This is really easy to make and looks delicious! However, can someone give me a tip on how to get the underneath to sound 'hollow' can i leave it upside down in the oven after baking with the oven turned off so that it may cook a little longer? Any tips gratefully received!
11th Nov, 2012
I've made this about half a dozen times now, it turns out perfect every time.
29th Oct, 2012
Excellent recipe. This was my first time making bread and I found the recipe extremely easy to follow and my bread rolls turned out excellent, I was absolutely ecstatic.
23rd Oct, 2012
I loved making bread years ago. Havent had the chance to make it for a while but have never tried it with olive oil so it will be interesting to see the difference. I will let you know the family verdict.
14th Oct, 2012
First attempt at bread prompted by my 13 year old daughter. My scales don't go downt o 7g so hope i've not over done it. Stuck to the recipe as it was our first time but she still wanted to plat it. Too big for the oven then so had to cut in half. Still in there so wait and see!


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