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
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Prep:20 mins
Cook:45 mins
plus at least 1 hr 40 mins proving - Easy
Nutrition per serving
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kcal 111
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fat 1g
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saturates 0g
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carbs 24g
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sugars 0g
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fibre 0g
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protein 4g
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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.
