Classic white loaf
Once you’ve mastered this basic loaf, the bread-making world’s your oyster
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Prep:20 mins
Cook:45 mins
, plus rising and proving - Serves 16 slices
- Easy
Nutrition per serving
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kcal 111
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fat 1g
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saturates 0g
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carbs 24g
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sugars 1g
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fibre 0g
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protein 4g
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salt 0.31g
Ingredients
- 500g strong white flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- 1 tsp salt
- up to 350ml lukewarm water
- a little sunflower oil, for greasing
Tip
In a bread machine...All machines differ - follow manufacturer's instructions for a basic white loaf.
Method
Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.
