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
Scale
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
