Description
This Classic White Loaf recipe produces a soft, pillowy, and crusty bread made from simple ingredients like strong white flour and yeast. Perfect for sandwiches or toast, the dough undergoes two proving stages to develop flavor and texture before baking to golden perfection.
Ingredients
Scale
Dough Ingredients
- 500g strong white flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- 1 tsp salt
- Just under 350ml lukewarm water (plus splash more if needed)
- Sunflower oil, for proving
Instructions
- Mixing the Dough: Tip the flour, yeast, and salt into a large bowl and create a well in the center. Pour in just under 350ml lukewarm water and mix together using fingers or a wooden spoon until you have a slightly wet, pillowy, workable dough. Add a splash more water if necessary.
- Kneading: Turn the dough onto a lightly floured surface and knead for at least 10 minutes until smooth and elastic. Alternatively, knead using a stand mixer with a dough hook for 3-5 minutes.
- First Proving: Place the dough in a clean bowl lightly coated with sunflower oil. Cover and leave to prove in a warm place until doubled in size, about 1-2 hours.
- Shaping and Second Proving: Knock back the dough by tipping it onto a floured surface and pushing the air out with your palms. Shape into a ball and transfer to a baking sheet. Cover with a clean tea towel and leave to prove again for 40-45 minutes until roughly doubled in size.
- Preparing for Baking: Dust the top of the loaf lightly with flour and, if desired, slash a cross on top using a sharp knife.
- Baking: Preheat the oven to 220°C (200°C fan/gas mark 7). Bake the loaf for 15 minutes, then reduce the temperature to 190°C (170°C fan/gas mark 5) and bake for an additional 30 minutes until the loaf sounds hollow when tapped on the underside.
- Cooling and Storage: Remove from the oven and transfer to a wire rack to cool completely. Store in an airtight container for up to three days or freeze for up to one month.
Notes
- Ensure water is lukewarm to activate yeast but not too hot to kill it.
- Use a sharp knife for slashing the dough to avoid deflating it.
- Double proving is essential for the bread’s texture and rise.
- For a crispier crust, place a pan of water in the oven while baking for steam.
- Allow the bread to cool fully before slicing to retain its structure.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: British
Keywords: white bread, classic loaf, homemade bread, easy bread recipe, baking bread
