The BBC Good Food logo
Classic white loaf

Classic white loaf

By
Rating: 5 out of 5.92 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus rising and proving
  • Easy
  • 16 slices

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

  • Freezable (Can be frozen for one month)
  • Dairy-free
  • Egg-free
  • Nut-free
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal111
fat1g
saturates0g
carbs24g
sugars1g
fibre0g
protein4g
low insalt0.31g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
IN A BREAD MACHINE...
All machines differ - follow manufacturer's instructions for a basic white loaf.

Goes well with

Recipe from Good Food magazine, October 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.92 ratings
Advertisement
Advertisement
Advertisement

Sponsored content