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White bread sliced on a wooden chopping board

Easy white bread

A star rating of 4.7 out of 5.465 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Plus 2 hours proving
  • Easy
  • Makes 1 loaf

A great recipe for an electric breadmaker – or do it the traditional way

  • Freezable
Nutrition: per slice (10 slices)
low insalt1g


  • 500g strong white flour, plus extra for dusting
  • 2 tsp salt
  • 7g sachet fast-action yeast
  • 3 tbsp olive oil
  • 300ml water


  • STEP 1

    Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.

  • STEP 2

    Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.

  • STEP 3

    Tip onto a lightly floured work surface and knead for around 10 mins.

  • STEP 4

    Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.

  • STEP 5

    Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.

  • STEP 6

    Place it on the baking parchment to prove for a further hour until doubled in size.

  • STEP 7

    Heat oven to 220C/fan 200C/gas 7.

  • STEP 8

    Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.

  • STEP 9

    Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

A dough's first rising can be done in the fridge overnight. This slows down the time it takes to rise to double its size, giving it a deeper flavour. It's also a great timesaver, as you can start it the night before, then finish it off the next day.
To make this in a breadmaker, add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

Goes well with

Recipe from Good Food magazine, September 2005

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A star rating of 4.7 out of 5.465 ratings

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