A Very Simple & Easy White Bread Recipe

Home 9 Basic Dough 9 A Very Simple & Easy White Bread Recipe

The simplest of simple recipes. This is what you make as your first bread ever.

You can double this recipe to make a larger loaf. I prefer to bake more often and have fresh bread available that is why I sometimes make them quite small like this one. Follow my easy instructions for success! And after you have made this one, discover all the other breads that you can make following the basic principles used in this recipe.


250g (8.8oz) strong white bread flour

5g (0.2oz) sea salt

3g (0.1oz) instant dry or active dry yeast or 9g (0.3oz) fresh yeast

155g (5.5oz) filtered water at around 25C (77F)

To learn more about dough temperature control click here.


  1. Add the yeast to the water and let it dissolve and hydrate.
  2. Add the salt and stir to dissolve.
  3. Add all the flour and mix until incorporated.
  4. Knead the dough for around 5 minutes to develop the gluten *Final dough temperature should be around 25C (77F). If it is more than 26C (79F) then place in a cooler corner of the kitchen.
  5. Place in bowl, cover and ferment (let rise) for 30-45min.
  6. Preheat your oven to 220C (430F) NO FAN. Or 200C (390F) with fan.
  7. Fold and place the dough back in the bowl and proof for another 30-45min.
  8. Final shape, cover.
  9. Final proof for 30 – 45min.
  10. Bake at 220C (430F) for 25min.
  11. Let it cool down and enjoy!

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

Show/Hide Comments (8 comments)


  1. Carol Scarborough

    Hi love your videos..i follow the recipe to the letter.how ever i find the water content is too much and i find i have to cut back as its too wet for kneading even after autolyse..

    • ChainBaker

      Hi Carol, that sounds strange. This dough should not be too sticky at all. It may be slightly sticky, but that is normal. What kind of flour are you using? Is is strong bread flour or APF? If it’s APF then that will be the issue. Regards.

      • Alejandro P.

        I found that there was not enough water at 62%. Loved the results and next time I’m gonna go for 65% H2O.

        • ChainBaker

          Hey! Yeah 65% is a good hydration 🙂 The bread will have a more open crumb with larger bubbles in the crumb 🙂

  2. Chris

    Keeping your oven on for almost 1.5h seems pretty long. Why not switch point 6 with 7?

    • ChainBaker

      I agree. To fully heat an oven you should keep it on for at least 50 minutes though. Just because the little light indicating the heat goes off does not mean that the oven is heated well. It only indicates that the air inside the oven is hot and not the walls of the oven.

  3. Kerem Erboke

    First of all thank you for the excellent channel and recepies. Actually I am not a big fan of kneading dough so can you add a simple video for home mixer usage too if it wont be a problem for you.

    Thank you

    • ChainBaker

      Thank you so much, Kerem 🙂
      I am panning to make such a video in the coming months. What I can say now is that you can simply double any of my recipes and mix for the same time on medium speed to get a good result. I say double the recipe because most of my doughs are quite small and a mixer may not be able to pick it up and mix it effectively. Cheers!


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