White bread sliced on a wooden chopping board

Easy white bread

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(343 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

Nutrition: per slice (10 slices)

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

  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.

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

  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.

  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.

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

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

  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.

  9. 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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22nd May, 2020
A friend gave me this recipe. All I can say is wow! I’ve never made before and I was amazed by the result. I don’t have a bread maker so kneaded it for the full 10 mins. It freezes beautifully. My 10 year old grandson made it and his was even better than mine!
Lola Allen
20th May, 2020
Made amazing bread! This was my first time making bread and I didn't expect it to come out as well as it did! I followed the recipe exactly and it came out great. If your bread isn't rising, I would reccomend putting it in the warmest room, or one with sunlight in, as that activates the yeast and makes it rise. 100% would reccomend!
19th May, 2020
1st time making this bread and was totally taken aback as to how lovely and easy this was. Bread the comments and only did 1 teaspoon of salt too, other than that I followed the receipe to the letter. Making again today as my son polished off half a loaf yesterday! Can I make the same recipe with wholemeal though?
Niamh G's picture
Niamh G
13th May, 2020
Really good recipe, super easy and baked very well. Personally I found 2tsp of salt to be far too much, and my family agree with that. A teaspoon would do it just fine, in my opinion, and even then a teaspoon is too much for some breads. So the taste was a bit too salty but overall pleased with the results.
Motters74's picture
8th May, 2020
I love this recipe for it’s simplicity and results. My girls, 5 & 7, help with the mixing and kneeding. Always great results. Only time it’s been less successful was when I discovered our yeast was out of date and nearly dead, took ages to rise. The knock back works but remember to let it rise again, put it straight in the oven and you will have a dense loaf. Water can be more or less depending on your flour. Practice makes perfect but this is the easiest recipe I’ve found and easily adaptable.
Elisabeth K
7th May, 2020
Came out really nicely. Irresistible. Thank you for the recipe.
Anton Russian's picture
Anton Russian
3rd May, 2020
As the recipe says i dont think you can make easier bread. Very tasty too and quick if dont have time to mess around with sourdough.
2nd May, 2020
I’ve never made bread before but this recipe was so easy to follow and tasted absolutely delicious. Thank you !!
Mrs Princess
12th Apr, 2020
I'm reasonably new to bread making, this is the best recipe I've found. Have used both as a loaf and as rolls and always works out well.
9th Apr, 2020
Been using this recipe for years. If your yeast is old check it’s active by putting the yeast in small amount of warm water I had a squeeze of honey leave for 10 minutes if it froths it’s fine. Remember to take away the amount of water used for the yeast from the 300mls. I make two small loaves from this recipe. Nice light texture. I always use warm water


Gabi Emerton's picture
Gabi Emerton
17th May, 2020
I only have sunflower oil. Will this work instead of olive oil?
lulu_grimes's picture
20th May, 2020
Hello, Yes you can use that, the sunflower oil will give a slightly different flavour. Lulu
Wanley G's picture
Wanley G
8th May, 2020
I only have all-purpose flour and can't seem to find strong white flour where I live at the moment. Can you help me adjust this recipe using all-purpose flour? or is it not possible?
lulu_grimes's picture
12th May, 2020
Hi, I'm afraid that all-purpose flour doesn't contain enough gluten to make good bread. We have a recipe for plain flour bread that uses a raising agent to make it rise here https://www.bbcgoodfood.com/recipes/plain-flour-bread I hope this helps, Lulu
Kimberley Farrant's picture
Kimberley Farrant
4th May, 2020
I followed the recipie and it seemed to be going fine but after the second prove it turned into a massive flattish shape. It's basically just gone flat and I don't know what I did wrong. Very annoying as I've put 2+ hours into it for it to turn out like that.
lulu_grimes's picture
5th May, 2020
Hi Kimberley, I'm sorry to hear that this didn't work for you. If it doubled in size on the first proving but then lost shape during the second proving the dough may have over proved. Was your kitchen very hot? this can cause the dough to over prove. I hope this helps.
29th Apr, 2020
Can you freeze these loaves?
Esther_Deputyfoodeditor's picture
30th Apr, 2020
Hey, Esther from the cookery team here! Yes you can! I'd recommend slicing before freezing! Thanks for your question.
31st Mar, 2020
Can I mix this in a stand mixer with a dough hook or does it need to be kneaded by hand? Thanks!
Esther_Deputyfoodeditor's picture
15th Apr, 2020
Hello, Esther from the food team here! You can definitely. we recommend kneading it for 5-7 mins in the stand mixer. Thanks for your question!


Ivybwj's picture
24th Apr, 2020
I love this bread, it's so simple to make but produces the most amazing loaves. It's got an amazing crust but I would recommend putting it under tinfoil when its taken out of the oven so it doesn't go too hard. Also, depending on your oven it can take a lot longer to bake so I always have trouble with that.
dankveganwitch's picture
5th Apr, 2020
This bread recipe is awesome! We've tried a whole bunch of recipes online since lockdown and this is the best so far. The second time I made it I used warm water (about 3/4 cup cold and rest from the kettle) and it rose/expanded much better than the first time. I also didn't "punch" the bread and it came out light and fluffy, not to mention super tasty. 10/10 recommend this recipe :)
Michael Ray's picture
Michael Ray
2nd Apr, 2020
It was a little bit stodgy. Perhaps I slightly under-baked it but I think, if I baked it again, I would reduce the amount of oil suggested to one spoonful because it made it quite heavy. Extra tip, use warm water and a tiny bit of sugar to get the yeast going before adding it in if you’re making it by hand. That will make sure you get a decent rise for a lighter loaf.
Jack Butterworth's picture
Jack Butterworth
2nd Feb, 2019
I cook this in a Dutch oven, covered for 20 minutes, then open for 30. I also leave a dish of hot water in the oven, to create a little steam, which I think leads to a good crust! Perfect every time (so far!)
23rd Jan, 2017
Use warm water for a better dough
17th Jan, 2016
Great except as being a trained cook, you need sugar to feed the yeast, you will get a much better rise on the two occasions you need this, makes a lighter loaf. Don't leave out the fat content, it is very little compared to commercial loaves
17th Jan, 2018
being a baker you dont need sugar
10th Nov, 2013
i didn't leave the dough overnight and it worked delicious. also once you've cooked the bread, i think its tastiest when left overnight. a bit of cooling somehow really brings out the flavour.
21st Jun, 2013
I'm 16 and have just made a new cooking blog and have made my first post on making a loaf of bread and tips to take when making it like for example putting the flour in the oven will help with the rising of the dough, would love it if you checked it out and following would help me massively! please and thank you: asqueezemorelemon.blogspot.co.uk
17th Jan, 2016
Give it another 20 years and you might be able to do a blog
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