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Easy white bread

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

  • Prep: 20 mins
    Cook: 30 mins
    Plus 2 hours proving
  • Makes 1 loaf
  • Easy
  • Makes 1 loaf
  • Easy
  • Calories 204
  • Carbohydrates 38
  • Saturated Fat 1
  • Sugar 0
  • Protein 6
  • Fat 4
  • Fibre 2
  • Salt 1

Nutrition per serving

  • Calories 204
  • Carbohydrates 38
  • Saturated Fat 1
  • Sugar 0
  • Protein 6
  • Fat 4
  • Fibre 2
  • Salt 1

Ingredients

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

Tip

Saving time
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.

Method

  1. Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.

  2. Line a baking tray with baking parchment. Knock back the dough, then gently mould the dough into a ball. Place it on the baking parchment to prove for a further hour until doubled in size.

  3. Heat oven to 220C/fan 200C/gas 7. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. 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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