Introduction

Making a classic white loaf at home is simpler than you might think. This recipe yields a soft, pillowy bread with a crisp crust, perfect for sandwiches or enjoying fresh from the oven.

A round loaf of bread dusted with flour sits on a wooden cutting board, with a deep cut shaped like a cross on top. Three slices of toasted bread with golden brown and slightly darker crispy edges are stacked next to the loaf, with the top slice spread unevenly with melted butter. A small white bowl filled with pale yellow cubes of butter is placed near the bread with a metal butter knife resting beside it on the cutting board. The cutting board has a worn wooden texture and sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g strong white flour, plus extra for dusting
7g sachet fast-action dried yeast
1 tsp salt
Sunflower oil, for proving
Just under 350ml lukewarm water

Instructions

Step 1: In a large bowl, tip in the flour, yeast, and salt. Make a well in the center and pour in just under 350ml of lukewarm water. Using your fingers or a wooden spoon, mix the ingredients together until you have a slightly wet, pillowy, and workable dough. Add a splash more water if needed.
Step 2: Turn the dough onto a lightly floured surface and knead for at least 10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for 3-5 minutes.
Step 3: Place the dough into a clean bowl oiled with sunflower oil. Cover and leave to prove until it doubles in size, about 1-2 hours.
Step 4: Preheat your oven to 220°C (200°C fan) or gas mark 7. Knock back the dough by tipping it onto a floured surface and gently pressing to remove air. Shape it into a ball and transfer it to a baking sheet. Cover with a clean tea towel and let it prove again for 40-45 minutes, until roughly doubled.
Step 5: Lightly dust the top of the loaf with flour and, if you like, slash a cross into the top with a sharp knife.
Step 6: Bake for 15 minutes at the higher temperature, then reduce the oven to 190°C (170°C fan) or gas mark 5 and bake for another 30 minutes. The loaf is done when it sounds hollow when tapped on the underside.
Step 7: Transfer the bread to a wire rack and leave it to cool completely before slicing.

Tips & Variations

For a softer crust, brush the loaf with melted butter after baking while it’s still warm.
Try adding 1 tablespoon of sugar or honey to the dough for a slightly sweeter bread.
For a wholemeal twist, replace up to 100g of the white flour with wholemeal flour.
Ensure the water is lukewarm, not hot, to avoid killing the yeast.

Storage

Store your bread in an airtight container or bread bag at room temperature for up to three days. To keep it longer, freeze the loaf wrapped tightly for up to one month. Thaw at room temperature and refresh in the oven for a few minutes if desired.

How to Serve

A round loaf of bread, lightly dusted with flour and marked with a cross cut on top, sits on a wooden cutting board. Next to it are three slices of toasted bread with a golden-brown crust, one of which has melted butter spread on it. A small white bowl filled with cubed butter rests beside the slices, and a metal butter knife lies next to the bread. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of fast-action dried yeast?

Yes, but you’ll need to allow a longer proving time as regular dried yeast activates more slowly. Keep an eye on the dough doubling in size rather than relying strictly on time.

Why does my bread crust crack during baking?

Cracks often appear when the dough’s surface is too dry or when the oven temperature is too high. Dusting the dough with flour and slashing the top helps control where the bread expands during baking and prevents random cracking.