No image available
Member recipe

Simple White Crusty Bread

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Member recipe by


Serves 1 - 1 Bread

A good, old-fashioned, English, white crusty loaf soft inside and lightly textured is still hard to beat, couldn't be easier to make, and the pleasure of eating it is difficult to match.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.


  • 1 lb 8 oz (700 g) strong white bread flour, plus a little extra for the top of the bread
  • 1 level tablespoon salt, or less, according to taste
  • 1 level teaspoon easy-blend dried yeast
  • 1 level teaspoon golden caster sugar
  • about 15 fl oz (425 ml) hand-hot water
  • Pre-heat the oven to its lowest setting.


    1. Begin by warming the flour in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing, adding a spot more water if there are any dry bits. Wipe the bowl clean with the dough and transfer it to a flat work surface (you may need to flour this).
    2. Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). You can now either return the dough to the mixing bowl or transfer it to a clean bowl; either way, cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about 2 hours at room temperature.
    3. After that, knock the air out, then knead again for 2 minutes. Now divide the dough in half, pat each piece out to an oblong, then fold one end into the centre and the other in on top. Put each one into a buttered tin, sprinkle each with a dusting of flour, then place them side by side in an oiled polythene bag until the dough rises above the tops of the tins – this time about an hour at room temperature. Alternatively, place all the dough in the one tin. Meanwhile, pre-heat the oven to gas mark 8, 450F (230C).
    4. Bake the loaves on the centre shelf for 30-40 minutes, or 35-45 minutes for the large loaf, until they sound hollow when their bases are tapped. Now return them, out of their tins, upside-down to the oven to crisp the base and side crust for about 5 minutes, then cool on a wire rack.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
30th Jul, 2019
I had better luck with this recipe the first time around, when I made the full amount, just substituting 100g of the flour with rye flour and adding caraway seeds for a slightly different flavour. It proved very well and came out perfectly. I also added a bain marie in order to give it a crust which worked well. The second time I halved the recipe but stuck to the normal bread flour. Something was not quite right with the dough. It behaved normally in terms of the texture of the outer dough, the blistering and springiness but didn't hold together well when I kneaded it apart. I added a very small amount of extra liquid hoping this would help. It rose well over the first two hours, but after the second proving and kneading it looked like multiple bread rolls stuck together. Therefore the end result loaf looked quite bumpy and odd (though still nice to taste). I will try it a third time and see what happens.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.