Classic white loaf

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

Prep:20 mins
Cook:45 mins
plus at least 1 hr 40 mins proving
Easy

Nutrition per serving

kcal 111
fat 1g
saturates 0g
carbs 24g
sugars 0g
fibre 0g
protein 4g
salt 0.3g

Ingredients

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

Method

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.
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.
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.
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.

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