Classic white loaf

Classic white loaf

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(35 ratings)

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


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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  • 500g strong white flour, plus extra for dusting



    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

    Sunflower oil

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


  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, questions and tips

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14th Apr, 2014
A common method used by professional bakers is to steam the oven. They usually have a machine that sprays steam directly into the oven, but to bake bread at home you can get a similar affect by either spraying 3 or 4 squirts of water from a spray bottle into the oven just before you put in the dough, or by putting a small heatproof bowl of boiled water on the shelf below the dough when you put it in the oven. What this does is basically allows the dough to steam for a little while before a crust will develop, meaning that the crust will be thinner by the end of the baking time. You can also cover the finished bread with a clean tea towel as it cools, as this keeps the steam in and around the bread during the cooling period.
daniron's picture
2nd Feb, 2016
Very useful tips, I am new to bread making, Thanks for posting.
31st Dec, 2013
I read on another recipe that you can brush milk to make a soft crust. I haven't tried however.
burnley beast
1st Oct, 2013
Easy to make a mighty fine loaf .....
1st Apr, 2013
I used milk instead of water, has to be boiled first then let to cool til Luke warm, tastes wonderful
21st Mar, 2013
Absolutely fantastic recipe, easy and the bread was like the one I remember we used to buy when I was a child.
26th Jan, 2013
15th Jan, 2013
Meant to put, don't put the salt in, otherwise it tastes salty. I thought it was salted butter I had used but that was for another recipe!
15th Jan, 2013
I followed this recipe to the letter, my dough looked perfect and it cooked perfectly in the oven. Even when I cut it the bread looked great, however the let down was the taste, it was over salty and I could taste the yeast. Shame really as the loaf looked fantastic but the taste was off, I will not use this recipe again unless I use unsalted butter to see if that makes a difference.
29th Dec, 2012
The bread turned out very well risen but I found it lacked flavour compared to a shop bough loaf. Has anyone else experienced this problem? Maybe I just need to get used to eating less additives in a home made loaf!


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