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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29th Dec, 2012
I followed this recipe but added a tablespoon of olive oil and a teaspoon of sugar too. Instead of 500g of strong white bread flour, I used 300g and 100g of granary flour and 100g of spelt flour. I added garlic granules, chilli flakes and smoked paprika to the mix (just whatever amounts you like to taste) and I did this in the breadmaker, water first, oil, salt, sugar, flour mix, then the yeast in the top. I just used the dough setting, when it was ready, knocked it back, shaped into two ovals and cooked in the oven as per the cooking instructions. Fantastic.
15th Nov, 2016
"I followed this recipe but added......" So,... you didn't follow the recipe, you invented your own. 8-)
30th Sep, 2012
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.
23rd Jul, 2012
Nice as a basic recipe. Looking forward to experimenting with extra ingredients and flavours!
21st Apr, 2012
This is great! I make at least one a week, have started putting some olive oil into the mix as well - about 50 ml
28th Mar, 2012
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.
14th Mar, 2012
great recipe my bread rose really well and this was my first time making bread and it was perfect :)
8th Feb, 2012
Brilliant recipe for my first loaf :D tastes great and the instructions were very easy to follow
8th Feb, 2012
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.
6th Jan, 2012
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.


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