Lulu’s simple white loaf

Lulu’s simple white loaf

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(16 ratings)

Prep: 30 mins Cook: 35 mins Plus rising and proving


Makes 1 loaf
Making your own bread at home and the thrill of eating it warm from the oven beats shop-bought any day

Nutrition and extra info

Nutrition: per serving

  • kcal201
  • fat3g
  • saturates0g
  • carbs35g
  • sugars0g
  • fibre1g
  • protein6g
  • salt1g
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  • 500g strong white bread flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • 2 tsp salt
  • 2 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 tepid water


  1. Mix the flour, yeast and salt. Add the olive oil and gradually stir in the tepid water, adding only enough to make a soft dough. Knead with a dough hook in a tabletop mixer for about 7 mins, or using your hands on a lightly floured surface for about 10 mins, until the dough feels bouncy and looks silky rather than dimpled. Put in an oiled bowl, cover and leave to rise until doubled in size.

  2. Oil a 2lb loaf tin. Knock back the dough by kneading the air out of it, then gently mould the dough into a thick sausage. Drop into the tin, cover and prove for 1 hr more until doubled in size.

  3. Heat oven to 220C/200C fan/gas 7. Dust the loaf with flour and cut a slash in the top with a sharp knife. Bake for 30-35 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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Carol Moore's picture
Carol Moore
2nd May, 2020
I have used this recipe several times and the results are always fantastic, the best bread recipe out there and super easy to do. I also use the Le Creuset pot and yes it does look like an artisan loaf when baked
26th Apr, 2020
Amazing recipe, followed the tip below from Becs44 to cook the loaf in a cast iron Le Creuset casserole, what a great idea. Turned out like an artisan loaf!
3rd Mar, 2018
I just made this again but this time freeformed it into a ball and baked it in a preheated Le Creuset casserole dish with the lid on for 30mins at fan 210 then lid off for a further 15 mins. It was amazing! Looked like a stunning artisan loaf with a beautiful crisp golden crust and was incredibly soft inside. Seriously impressed!
12th Aug, 2017
I've made this twice now. The second time, I multiplied the recipe by 1.5 to use in a longer (12 inch) bread pan, and it still worked out great. So easy to make, especially with a stand mixer.
26th Mar, 2017
This is a brilliant recipe! So so easy with great results! Only thing I changed was I only used 1 tsp of salt though but was still delicious!
13th Apr, 2016
Wow, very impressed with the results! Recently started baking bread again with some very time consuming and complex recipes. This bread is every bit as good and can be made in half the time...
10th Oct, 2014
Spot on recipe and works well kneading in Stand food mixer. I needed a little less salt. Didn't have any olive oil so used vegetable oil instead and got a great result. Extremely pleased with the result overall. Favourite recipe. Thank you.
sarahclapton's picture
18th Sep, 2012
my bread maker broke so this was my first time making from scratch , it was lovely , and easy to make , will use this recipe again
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