Classic White Loaf Recipe
Introduction
This classic white loaf recipe yields a soft, pillowy bread with a crisp crust that’s perfect for sandwiches or simply enjoyed with butter. It’s straightforward to make at home with just a few simple ingredients and some patience for proving. Baking your own bread is rewarding and fills your kitchen with a wonderful aroma.
Ingredients
- 500g strong white flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- 1 tsp salt
- Just under 350ml lukewarm water
- Sunflower oil, for proving
Instructions
- Step 1: In a large bowl, tip in the flour, yeast, and salt. Make a well in the center and pour in just under 350ml of lukewarm water. Use your fingers or a wooden spoon to mix together until you form a slightly wet, pillowy dough. Add a little more water if needed.
- Step 2: Turn the dough onto a lightly floured surface and knead for at least 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 3-5 minutes. Place the dough in a clean bowl oiled with sunflower oil, cover it, and leave to prove until doubled in size, about 1 to 2 hours.
- Step 3: Preheat the oven to 220°C (200°C fan) or gas mark 7. Knock back the dough by turning it onto the floured surface and pressing out the air with your palms. Shape the dough into a ball and place it on a baking tray. Cover with a clean tea towel and leave to prove again for 40-45 minutes, until nearly doubled in size.
- Step 4: Lightly dust the top with flour and, if you like, slash a cross into the surface with a sharp knife. Bake for 15 minutes, then reduce the oven temperature to 190°C (170°C fan) or gas mark 5. Bake for a further 30 minutes until the loaf sounds hollow when tapped underneath.
- Step 5: Transfer the bread to a wire rack and allow to cool completely before slicing.
Tips & Variations
- For extra flavor, replace 50g of the white flour with wholemeal flour.
- Sprinkle seeds such as sesame or poppy on top before baking for added texture.
- If you prefer a softer crust, brush the loaf with melted butter immediately after baking.
Storage
Store the cooled bread in an airtight container or bread bag at room temperature for up to three days. To keep it longer, freeze the loaf wrapped tightly for up to one month. Reheat slices in a toaster or warm the whole loaf in the oven wrapped in foil.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular dried yeast instead of fast-action yeast?
Yes, but you may need to allow a longer proving time for the dough to rise properly.
What if my dough is too sticky or too dry?
Adjust by adding a small amount of extra flour if too sticky, or a splash of water if too dry, until you reach a soft, slightly wet dough consistency.
Print
Classic White Loaf Recipe
- Total Time: 2 hours 15 minutes
- Yield: 1 large loaf 1x
Description
This classic white loaf recipe yields a soft, pillowy, and crusty bread perfect for sandwiches or toast. Made with strong white flour and fast-action yeast, this traditional loaf involves kneading, proving, and baking to achieve the perfect texture and flavor. Ideal for home bakers seeking a reliable and straightforward bread recipe.
Ingredients
Dry Ingredients
- 500g strong white flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- 1 tsp salt
Wet Ingredients
- Just under 350ml lukewarm water
- Sunflower oil, for proving
Instructions
- Mix Ingredients: Tip the flour, yeast, and 1 tsp salt into a large bowl and make a well in the middle. Pour in just under 350ml lukewarm water and use your fingers or a wooden spoon to mix everything together until you achieve a slightly wet, pillowy, workable dough. Add a splash more water if needed to get the right consistency.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for at least 10 minutes until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment to knead for 3-5 minutes.
- First Proving: Place the kneaded dough in a clean bowl lightly coated with sunflower oil. Cover it and leave to prove in a warm place until it has doubled in size, about 1 to 2 hours.
- Knock Back and Shape: Turn the dough out onto the floured surface and gently press out the air by folding it with your palms. Shape the dough into a ball, place it on a baking sheet, cover with a clean tea towel, and leave to prove again for 40-45 minutes until roughly doubled in size.
- Prepare to Bake: Dust the top of the loaf lightly with flour and, if desired, slash a cross into the top with a sharp knife to allow steam to escape and to give it a classic look.
- Bake the Bread: Preheat the oven to 220°C (200°C fan/gas mark 7). Bake the loaf for 15 minutes at this temperature, then reduce the heat to 190°C (170°C fan/gas mark 5) and bake for another 30 minutes or until the loaf sounds hollow when tapped underneath.
- Cool and Store: Transfer the loaf to a wire rack and let it cool completely before slicing. Store in an airtight container to keep fresh for up to three days, or freeze for up to one month.
Notes
- Ensure the water used is lukewarm to activate the yeast properly without killing it.
- Kneading time can be adjusted if using a stand mixer versus hand kneading.
- Slashing the top is optional but helps with oven spring and the bread’s appearance.
- Storing the bread in an airtight container helps maintain freshness.
- This loaf freezes well — wrap tightly before freezing for best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: British
Keywords: classic white bread, homemade bread, white loaf, baking bread, basic bread recipe, yeast bread
