Introduction

There’s something deeply satisfying about baking a classic white loaf at home. This simple recipe yields a soft, pillowy bread with a crisp crust—perfect for sandwiches or enjoying with butter. Whether you’re new to baking or a seasoned baker, this loaf is easy to master.

Classic White Loaf Recipe - Recipe Image

Ingredients

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

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. Mix together using your fingers or a wooden spoon until you have a slightly wet, pillowy 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 with a dough hook for 3-5 minutes.
Step 3: 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 to 2 hours.
Step 4: Heat the oven to 220°C (200°C fan/gas mark 7). Tip the dough onto a floured surface and gently press out the air with your palms. Shape the dough into a ball and transfer it to a baking sheet.
Step 5: Cover the dough with a clean tea towel and leave to prove again for 40 to 45 minutes, or until roughly doubled in size.
Step 6: Dust the top of the loaf with flour and, if you like, slash a cross into the top with a sharp knife.
Step 7: Bake the loaf for 15 minutes, then reduce the oven temperature to 190°C (170°C fan/gas mark 5) and bake for a further 30 minutes until the loaf sounds hollow when tapped on the base.
Step 8: Transfer the bread to a wire rack and leave to cool completely before slicing.

Tips & Variations

For a deeper flavor, replace half of the white flour with bread flour or add a teaspoon of sugar to feed the yeast.
To create a softer crust, brush the loaf with melted butter as soon as it comes out of the oven.
If you prefer, experiment with adding herbs or seeds for extra texture and aroma.

Storage

Store your white loaf in an airtight container at room temperature for up to three days. To keep it longer, freeze the loaf wrapped tightly in cling film for up to one month. When ready to use, thaw at room temperature and refresh in a warm oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, but allowing extra proving time is necessary as regular yeast works more slowly. Expect the dough to take longer to double in size.

How do I know when the bread is fully baked?

The loaf should sound hollow when tapped on the bottom. This indicates it’s cooked through. If unsure, you can also check the internal temperature with a kitchen thermometer—it should read around 95°C (200°F).

Classic White Loaf Recipe

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4.9 from 85 reviews

This Classic White Loaf recipe yields a soft, pillowy, and crusty bread perfect for sandwiches, toast, or simply enjoying with butter. Made with strong white flour and fast-action dried yeast, the dough is kneaded until smooth and elastic, then proved twice for optimal rise and texture. The loaf is baked in the oven until golden brown and hollow-sounding when tapped, resulting in a delicious homemade bread with a crisp crust and tender crumb.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes
Yield: 1 loaf (about 800g) 1x
Category: Bread
Method: Baking
Cuisine: British

Ingredients

Scale

Dry Ingredients

500g strong white flour, plus extra for dusting
7g sachet fast-action dried yeast
1 tsp salt

Wet Ingredients

Approximately 350ml lukewarm water
Sunflower oil, for proving

Instructions

Mixing the dough: Tip the flour, yeast, and salt into a large bowl and make a well in the center. Pour in just under 350ml of lukewarm water and mix together using your fingers or a wooden spoon until you achieve a slightly wet, pillowy, and workable dough. Add a splash more water if required to reach the right consistency.
Kneading the dough: 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 and knead for 3-5 minutes.
First prove: Lightly oil a clean bowl with sunflower oil, place the dough inside, cover it, and leave it to prove until it has doubled in size, about 1 to 2 hours.
Knocking back and shaping: Tip the dough back onto the floured surface and press out the air by pushing with the palms of your hands. Shape the dough into a ball and transfer it to a baking sheet. Cover with a clean tea towel.
Second prove: Leave the shaped dough to prove again until roughly doubled in size, about 40 to 45 minutes.
Preparing to bake: Preheat the oven to 220°C (200°C fan)/gas mark 7. Dust the top of the loaf lightly with flour, and optionally slash a cross on top with a sharp knife for decoration and controlled expansion.
Baking: Place the loaf in the oven and bake for 15 minutes at 220°C (200°C fan). Then reduce the oven temperature to 190°C (170°C fan)/gas mark 5 and bake for a further 30 minutes, or until the bread sounds hollow when tapped on the underside.
Cooling and storing: Transfer the baked loaf to a wire rack and allow it to cool completely before slicing. Store in an airtight container for up to three days or freeze for up to a month.

Notes

If you have a stand mixer, it can save significant kneading time while still developing gluten for a good crumb.
Making a cross on the top is optional but can help the loaf expand evenly and adds a traditional look.
Ensure the water used is lukewarm (around 37°C) to properly activate the yeast without killing it.
The loaf will keep fresh for a few days stored properly but bread is best enjoyed fresh or toasted.
You can experiment by adding herbs or seeds for different flavors and textures.

Keywords: Classic bread, white loaf, homemade bread, bread baking, yeast bread, crusty bread