Simple white bread loaf
A soft, everyday white loaf with a golden crust, made by hand with fast-action yeast. Perfect for sandwiches and toast.
- Prep
- 25 mins
- Cook
- 35 mins
- Total
- 1 hr
- Serves
- 12
- Difficulty
- Medium
- Cost
- Budget
Recipe: Simple white bread loaf
Simple white bread loaf
Ingredients
- 500g strong white bread flour, plus extra for dusting
- 7g fast-action dried yeast, 1 sachet
- 10g salt, about 1 1/2 tsp
- 2 tbsp olive or sunflower oil, plus extra for greasing
- 300ml lukewarm water, you may need up to 325ml
Kitchen kit
- 900g (2lb) loaf tin Search Amazon for 2lb loaf tin
- Large mixing bowl Search Amazon for large mixing bowl
- Dough scraper Search Amazon for dough scraper
As an Amazon Associate we earn from qualifying purchases. Amazon links go to search results for the kit, never food.
Method
-
Step 1: Mix the dough
Put the flour in a large bowl and add the yeast on one side and the salt on the other (direct contact with salt can slow the yeast). Add the oil and most of the water and mix with your hand or a spoon, adding the rest of the water a little at a time until you have a soft, slightly sticky dough that leaves the sides of the bowl.
-
Step 2: Knead
Tip onto a lightly floured surface and knead for about 10 minutes, stretching and folding, until the dough is smooth, elastic and springs back when poked.
-
Step 3: First rise
Put in a lightly oiled bowl, cover with a clean tea towel or cling film and leave somewhere warm for 1–1½ hours until doubled in size.
-
Step 4: Shape
Grease a 900g (2lb) loaf tin. Knock back the dough by pressing out the air, then flatten into a rectangle the length of the tin. Roll up tightly from a short side, tuck the ends under and place seam-side down in the tin.
-
Step 5: Second rise
Cover loosely and leave for 45 minutes–1 hour until risen about 2cm above the rim. Meanwhile heat the oven to 220°C / 200°C fan / gas 7.
-
Step 6: Bake
Dust with flour and bake for 30–35 minutes until deep golden. Turn out and tap the base – it should sound hollow. If not, return to the oven out of the tin for 5 minutes. Cool on a rack for at least 30 minutes before slicing.
Tips
- The water should feel just warm on your wrist – too hot will kill the yeast.
- A slow rise in a cooler room (or overnight in the fridge for the first rise) gives more flavour.
Storing & reheating
Keep in a bread bag or bin at room temperature for 2–3 days.
Freezing
Freeze whole or sliced for up to 3 months. Toast slices straight from frozen.
Variations
- Bread rolls: divide the dough into 10 pieces, shape into balls and bake on a tray for 15–20 minutes.
- Half and half: swap 250g of the white flour for strong wholemeal flour and add a splash more water.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/simple-white-bread-loaf/ · Checked 17 October 2026
Questions people ask
Why didn't my bread rise?
Old yeast, water that was too hot, or a cold room. Check the yeast's date and give it more time.
Can I use a stand mixer?
Yes – knead with the dough hook on low-medium for 5–7 minutes.
Is this vegan?
Yes, using oil rather than butter. It contains gluten.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
- BBC Good Food: Easy white bread (quantities, oven temperature and timings compared) (bbcgoodfood.com)
- FSA: food allergy and intolerance (food.gov.uk)
See other recipes that use the same kit on our kitchen kit pages.
