Name: Classic white loaf
Cook time: 45 min
Total time: 2 h
Yield: 16 slices
Cuisine: British
Ingredients: 500g strong white flour plus extra for dusting; 7g sachet fast-action dried yeast; 1 tsp salt; up to 350ml lukewarm water; a little sunflower oil for greasing

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Classic white loaf

Classic white loaf

Barney Desmazery

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16 slices

Easy

Prep: 20 mins

Cook: 45 mins

plus rising and proving

A star rating of 4.8 out of 5.123 ratingsRate

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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

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A star rating of 4.2 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

500g strong white flour

plus extra for dusting
7g sachet fast-action dried yeast
1 tsp salt
up to 350ml lukewarm water
a little sunflower oil

for greasing

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Nutrition: per serving

kcal111
fat1g

low
saturates0g
carbs24g
sugars1g

low
fibre0g
protein4g
salt0.31g

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.

Recipe from Good Food magazine, October 2008

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A star rating of 4.8 out of 5.123 ratings

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