Classic white loaf

Classic white loaf

  • Rating: 5 out of 5.76 ratings
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  • 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
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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

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    Rating: 5 out of 5.76 ratings
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