Bread Maker Classic White Loaf


Prep time: 10 mins
Cook time: 3-4 Hours
Makes: 1 loaf (cut into 10 slices)


  • 1 tbsp olive oil
  • 1 tsp caster sugar or honey 
  • 350g strong white bread flour 
  • 1 tsp fast-action dried yeast 


Step 1: Start by sprinkling ½ tsp salt into the base of the bread maker's bread pan, then pour over 190ml just-warm water, the oil and sugar or honey. Tip in the flour, but don't mix it into the wet ingredients. Make a well in the middle of the flour and add the yeast. (This is important if you’re using the delay function on your bread maker, as the yeast won’t activate until the mixing starts.) Close the lid. 

Step 2: Set the bread maker for a ‘basic’ loaf or similar – the function should include kneading, rising and baking, and take 3-4 hrs. Make sure to use the ‘keep warm’ or crust darkening/colour function, if you have those on your machine. 

Step 3: Carefully release the bread from the pan and tip onto a wire rack to cool completely. Check that the kneading blade is not still in the base of the bread. Will keep wrapped at room temperature for up to three days. 



  • Sian

    Hi, I just used the fastbake machine for the first time. There was a side that had unmoved flour and the mixing paddle was in the middle of the loaf – I had to cut and pull it out. Is this going to happen every time?

  • Ellis Roberts

    I,ve lost the book which came with it to show how to use it and resipes

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