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White Loaf

Name: White Loaf
Prep time: 115 min
Cook time: 35 min
Total time: 150 min
Yield: 10 servings
Cuisine: White Loaf
Ingredients: 500g strong white bread flour; 7g fast action yeast; 10g salt; 30g unsalted butter; 320ml warm water; 1 tablespoon vegetable oil

White Loaf is a classic staple that every home baker should know how to make. This recipe produces a soft bread with a golden crust that is perfect for sandwiches or toast. You only need a few basic pantry ingredients to get a great result. It is much better than buying a loaf from the shop.

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Why prepare white loaf

Making a white loaf at home is very rewarding because the smell of fresh bread fills the house. This recipe is simple enough for beginners and produces a consistent texture every time. You can control exactly what goes into your food without any added preservatives. It stays fresh for several days and makes the best buttered toast.

Step by step: white loaf

Step 1

Mix the dough: Put the flour and salt into a large bowl and add the yeast on the opposite side. Rub the butter into the flour with your fingertips until it disappears. Pour in the warm water and mix by hand until you have a rough dough.

Step 2

Knead the mixture: Turn the dough onto a clean surface and knead it for ten minutes until it feels smooth and stretchy. Place the dough back into a lightly oiled bowl and cover it with a damp cloth. Let the dough rise in a warm place for one hour until it has doubled in size.

Step 3

Shape the bread: Gently press the air out of the dough and shape it into an oblong to fit your tin. Place the dough into a greased loaf tin and cover it again for forty-five minutes. This second rise ensures your white loaf will be light and airy inside.

Step 4

Bake the loaf: Preheat your oven to 200C and bake the bread for thirty-five minutes. The crust should be dark golden and the bottom should sound hollow when tapped. Remove the bread from the tin and let it cool completely on a wire rack before slicing.

Important tips for white loaf

Make sure the water is warm but not hot as boiling water will kill the yeast. Strong bread flour is essential for this white loaf because it contains more protein to help the bread rise. If the dough feels too sticky while kneading just keep going instead of adding too much extra flour. You can check if the bread is done by tapping the base to hear a hollow sound.

Let the bread cool for at least one hour before you cut it to prevent the inside from becoming gummy. Storing the loaf in a paper bag will help keep the crust crisp for longer. You can also brush the top with a little milk before baking for a different finish.

You might also enjoy pork tenderloin with caramelised onions and gravy, reverse-seared veal rump cap or breaded dab.

Ingredients

servings

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500 g strong white bread flour
7 g fast action yeast
10 g salt
30 g unsalted butter
320 ml warm water
1 tablespoon vegetable oil

Cooking time

Nutrition information

NUTRITIONper serving

Energy:837 kJ / 200 kcal
Fat:3 g
- of which saturates:1.8 g
Carbohydrates:35 g
- of which sugars:0.5 g
Protein:6.5 g
Fibre:1.5 g
Salt:1 g

People also ask

How long does a white loaf stay fresh?

This homemade bread will stay fresh for about two to three days when stored in an airtight container or bread bin. If you want to keep the white loaf for longer you can slice it and freeze the pieces for up to one month.

Why did my white loaf not rise properly?

The yeast might have been old or the water used was too hot which prevents the white loaf from growing. Ensure the dough is left in a warm spot away from cold draughts during the rising stages.

Can I use plain flour for this bread recipe?

It is best to use strong white bread flour because it has the gluten needed for a good structure. Using plain flour will result in a much denser texture that does not rise as high.