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Classic white loaf

Classic white loaf

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(31 ratings)

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

Easy

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

Nutrition and extra info

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

Nutrition: per serving

  • kcal111
  • fat1g
  • saturates0g
  • carbs24g
  • sugars1g
  • fibre0g
  • protein4g
  • salt0.31g
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Ingredients

  • 500g strong white flour, plus extra for dusting

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 7g sachet fast-action dried yeast
  • 1 tsp salt
  • up to 350ml lukewarm water
  • a little sunflower oil, for greasing

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

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.

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Comments (54)

glen52's picture

use this recipe 3times a week and never buy bread anymore. The only thing I do is to add a tsp of sugar and a tbspn of veg oil. never had a problem.

rebeccamark24's picture
5

Nice as a basic recipe. Looking forward to experimenting with extra ingredients and flavours!

nickmadge's picture

This is great! I make at least one a week, have started putting some olive oil into the mix as well - about 50 ml

bitzypuss's picture

Have tried numerous times in the past to make good bread, but this beats all. Sitting out here in the March sunshine with steaming coffee, home made bread and home made blackberry n apple jam - yum! Would highly recommend this bread recipe.

kerry-whatley's picture
5

great recipe my bread rose really well and this was my first time making bread and it was perfect :)

arkhamk's picture
5

Brilliant recipe for my first loaf :D tastes great and the instructions were very easy to follow

urbanite001's picture
5

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
5

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
5

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
5

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
4

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
3

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
5

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.

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