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Classic white loaf on a board with butter

Classic white loaf

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 1 hr 40 mins proving
  • Easy
  • Makes 1 loaf (about 16 slices)

Begin your bread-baking journey with this simple white loaf – once you’ve conquered this, you’ll be able to move on to more advanced recipes

  • Freezable
  • Dairy-free
  • Egg-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal111
low infat1g
saturates0g
carbs24g
sugars1g
fibre0g
protein4g
salt0.3g
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Ingredients

  • 500g strong white flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • sunflower oil, for proving

Method

  • STEP 1

    Tip the flour, yeast and 1 tsp salt into a large bowl and make a well in the middle. Pour in just under 350ml lukewarm water and use your fingers or a wooden spoon to mix the flour mixture and water together – you should have a slightly wet, pillowy, workable dough, so add a splash more water if needed.

  • STEP 2

    Tip the dough onto a lightly floured surface and knead for at least 10 mins, or until smooth and elastic. Or, do this in a stand mixer fitted with the dough hook for 3-5 mins. Put the dough in a clean oiled bowl, cover and leave to prove until doubled in size, about 1-2 hrs.

  • STEP 3

    Heat the oven to 220C/200C fan/gas 7. Knock back the dough by tipping it back onto the floured surface and pushing the air out with the palms of your hands. Form the dough into a ball, transfer to a baking sheet, cover with a clean tea towel and leave to prove again for 40-45 mins, or until roughly doubled in size again.

  • STEP 4

    Dust the top of the loaf with a little flour and slash a cross into the top with a sharp knife, if you like. Bake for 15 mins, then reduce the heat to 190C/170C fan/gas 5 and bake for 30 mins more until the loaf sounds hollow when tapped on the underside. Transfer to a wire rack and leave to cool completely. Will keep in an airtight container for up to three days or frozen for a month.

Recipe from Good Food magazine, April 2022

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A star rating of 3 out of 5.2 ratings
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