Simple White Bread Recipe

The long bank holiday weekend is approaching, which means I have loads of time to spend it in the kitchen cooking stuff and I think one of things I’ll make this weekend is this simple white bread recipe, perfect for a lunchtime sandwich or for some toast in the mornings. Leftovers can be fried and added to salads as crunch croutons.  What’s not to love!

We had actually invested in a breadmaker some years ago but never really warmed to the bread that it produced. For sure, the convenience was great but with a stand mixer at our disposal now, gathering the ingredients and throwing them into a bowl is the hardest part. The lovely smell of fresh bread that fills our kitchen in the mornings is great too. I don’t think I’ll be turning back to our breadmaker.

Needless to say, home baked bread will beat any bread you pick up off the shelf in a supermarket. There are times when we turn to the supermarket for convenience, but given the chance, I’ll bake my own.

The simple white bread recipe I use is below, it’s simple and easy and the dough can be made the day/night before, just throw it in the fridge overnight, take it out an hour or so before cooking so that it rises/proves and then lash it into the oven.


  • 500g Flour (Use strong flour if you can. Plain flour works too but is not as nice)
  • 1 x Satchet Dried Yeast
  • Pinch of salt
  • Teaspoon of sugar
  • 3 x Tablespoons of Olive Oil
  • 300 mls of Lukewarm Water


  1. Add the yeast packet and olive oil into the water and stir until the yeast is dissolved
  2. Add the flour, sugar and salt into a bowl
  3. Using a stand mixer, add the ingredients together and mix until the dough is firm and smooth
  4. If doing by hand, make a well in the flour and add the water/yeast mixture
    1. Add the water gradually, you don’t want your dough getting too wet
    2. Knead the dough until it is firm and smooth
  5. Leave in a lightly greased bowl/tin to rise for an hour in a warm place OR place it in the fridge over night (The dough should rise to over twice the size)
  6. Knock back the dough and leave to prove for a further hour (The dough should rise to over twice the size again)
  7. Set your oven to preheat at 220C
  8. Dust the dough with flour and shape into a ball
  9. Bake for 25 – 30 minutes until golden brown
  10. When ready, leave it on a wire rack


Have you tried this recipe or do you have any suggestions or tips to improve it? Please leave a comment

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