Classic white loaf

Classic white loaf

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(25 ratings)

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Cooking time

Prep: 20 mins Cook: 45 mins , plus rising and proving

Skill level

Easy

Servings

16 slices

Once you've mastered this basic loaf, the bread-making world's your oyster

Nutrition and extra info

Additional info

  • Can be frozen for one month
  • Vegetarian
  • Vegan
  • Dairy-free
  • Nut-free
  • Egg-free
Nutrition info

Nutrition per serving

kcalories
111
protein
4g
carbs
24g
fat
1g
saturates
0g
fibre
0g
sugar
1g
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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, October 2008

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Comments

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urbanite001's picture
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This was the first time I made bread and I'm *SO* pleased with it. It looks and tastes as good as any 'premium' white bread from Waitrose. If I'd known making good bread was this easy, I wouldn't have waited 37 years to try it.

gabrielsmummy's picture
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This is the first time I attempted bread and I never thought it would turn out as well as it did. The recipe is really easy to follow and the bread turned out really light and yummy. I did add half a teaspoon of sugar just on case but I'm not sure it needed it. I just need to perfect the shape as the top was a little wonky and then I'll be happy.

cowen84's picture
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i have attempted bread on several occasions, and other than the soda bread from this site, they have all failed. but this one was a roaring success. i put it in the fridge to rise overnight, as i wanted it warm for breakfast this morning, and its turned out beatifully. slightly on the dense side, but next time i will knead it for longer and see if that resolves it. might try different types of flour and also adding flavourings too.
how long would i cook rolls for?

jeannie960's picture

My first ever attempt at making bread and it was lovely! I thought that I was puting too much water in as it seemed soggy in the first batch but rolling it around in a bit of flour sorted that! The second one I was less liberal with the water and it turned out ok too. My family thought they were great. I will be doing this weekly now as you can't beat the taste and it was lovely and crusty on the outside. I put a tsp of sugar in as someone suggested other than that I stuck to the recipie.

letsmakecupcakes's picture

Does anyone know if I can use Macdougalls 00 Grade Plain Flour instead of strong white bread flour? I have 5 types of flour in my cupboard but no strong white bread flour and really want to make some bread!

fifitrixibelle79's picture
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First time I've ever made bread. Easy & Delicious. It only took 40 minutes to more than double in size. Very pleased. Will definitely use this again.

plmcvey's picture
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I made this recipe but my bread turned out pretty dense. Anything I can do to make it more light and airy?

oldtrout1's picture

This is an excellent recipe which can be used with white, brown or "seedy" flour. Or any mixture of these you prefer. I like to add 3 tablespoons of a light oil i.e. sunflower. Olive oil can be used but gives a distinct taste. a teaspoon of sugar helps the rise as does using a COOL oven to let it rise in. If you place a heavy duty baking tray towards the bottom of the oven and initially heat the oven to 230 deg. C. then splash in about 30ml of water onto the hot tin as you put the loaf in, shut the door and immediately turn the oven down to 200 de. c. it produces a lovely crust, especially on free form loaves without a tin. Using this method I can turn a loaf out in two hours.

yvonnefield's picture

Made this on Sunday, the dough rose beautifully and really quickly. I turned it into the recipe for Stromboli, the bread was amazing, but the Stromboli needs a bit of work! Will make just rolls next time. So, so easy.

peterandmhairi's picture
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I followed the recipe to the letter but the bread just didn't rise once in the oven. I ended up with a very tasty but dense loaf.

I'm not sure if it has anything to do with the fast yeast I used which said the 7g sachet was for 2 x 500g loaves, but the recipe says to use the whole sachet.

margaret1231's picture

I make this bread 2 or 3 times a week in my kenwood chef (easier than kneading by hand). I usually add small amounts of sugar and olive oil. Rarely buy bread now. Fabulous.

ludfic's picture

I used fresh yeast and a bit of olive oil. The result was an amazing rustic loaf.

ninapuss's picture

Great recipe... followed to the letter. It's been so hard to find bread in the stores since the earthquake with people panic buying and stockpiling. It's good to feel self-reliant in at least one thing!

sandalwood23's picture
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An excellent recipe for a basic bread loaf.
I made the recipe into two small loaves instead of one large loaf.
The bread tasted lovely especially straight out of the oven. It had a good crust on the top.
I froze one of my loaves and it was still excellent after it was defrosted.
I shall try to make some bread rolls next time using the same recipe.

chrisdhall's picture
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Used this recipe and made my first loaf of bread ever. Really simple but tasty..

crazii_c's picture

ive just tried this recipe. ive never made a classic loaf before. i used 50/50 of white and wholemeal flour and am very pleased with the end product. theres nothing like eating a slice of homemade bread while its still warm!

wibble_uk's picture
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Great basic loaf. Have also tried it with just over a level teaspoon of sugar and found the finished loaf was too sweet. Will stick to the basic recipe!

fayeinmuscat's picture
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I found the dough was too sticky.... I had to add fair bit of extra flour before getting the dough to the right consistency.....

foodfocus's picture
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I made this classic white loaf in the bread maker over night.
with just a few adjustments to the ingredients.
added 1tbsp of sugar and change the water content to 320 ml making the liquid up to 350 ml by adding olive oil, aprox 2 tbsp.

result a fantastic moist tasty loaf, best white bread I have tasted for a long time.
Tasted as the label said a "classic white Loaf".
Can't wait to make rolls with the dough next time....

zetallgerman's picture

Am planning to try this recipe... I always watched my gran baking bread and she always put a small dish with water in the bottom of her oven. The steam is supposed to help form a nice crust.

I've baked bread rolls before and sprayed them with water to make a nice crust... any experience on this from anyone?

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