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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Second prove: Leave the shaped dough to prove again until roughly doubled in size, about 40 to 45 minutes.
  6. 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.
  7. 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.
  8. 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

Find it online: https://cookedbycleo.com/classic-white-loaf-recipe/