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Classic White Bread

Name: Classic White Bread
Prep time: 105 min
Cook time: 30 min
Total time: 135 min
Yield: 10 servings
Cuisine: Classic White Bread
Ingredients: 500g strong white bread flour; 7g dried yeast; 1 tsp salt; 300ml warm water; 2 tbsp vegetable oil

Classic White Bread is a staple for many households because it is easy to make with basic ingredients. You only need flour, yeast, salt, water and a bit of oil. This recipe creates a soft loaf that is perfect for sandwiches or toast. Making your own bread at home is very satisfying and smells wonderful.

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Why classic white bread is so popular

This loaf is much better than shop bought versions because it contains no preservatives. Making Classic White Bread at home allows you to control exactly what goes into your food. It is a very cheap way to feed a family and provides a great base for many meals. The simple flavour pairs well with both sweet and savoury toppings.

How to cook classic white bread

Step 1

Mixing: Put the flour, yeast and salt into a large bowl. Pour in the warm water and the vegetable oil. Use your hands or a wooden spoon to mix everything together until a dough forms. Classic White Bread is best when the ingredients are combined thoroughly at the start.

Step 2

Kneading: Place the dough on a lightly floured surface. Knead the mixture for about ten minutes by stretching and folding it. The dough should become smooth and elastic after this process. Proper kneading ensures your Classic White Bread has a good texture.

Step 3

Rising: Put the dough back into a greased bowl and cover it with a damp tea towel. Leave it in a warm place for one hour until it has doubled in size. Shape the dough into a loaf and place it in a tin for another thirty minutes to rise again.

Step 4

Baking: Bake the loaf in a preheated oven at 200C for thirty minutes. The crust should be a dark golden colour and sound hollow when you tap the bottom. Remove the Classic White Bread from the tin and let it cool completely on a wire rack.

Good advice for making classic white bread

Ensure your water is lukewarm rather than hot so you do not kill the yeast. When adding the ingredients, try to keep the salt and yeast on opposite sides of the bowl initially. Kneading is the most important part of making Classic White Bread as it develops the gluten. If the dough feels too sticky, add a tiny bit more flour until it is manageable.

You can tell the bread is ready by tapping the base to hear a hollow sound. Let the loaf cool before slicing to prevent the middle from becoming gummy. Using a serrated knife will help you get clean slices without crushing the loaf.

Find more ideas here: vegetable lasagne, pasta with minced beef and cream or steak with smashed potatoes.

Ingredients

servings

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500 g strong white bread flour
7 g dried yeast
1 tsp salt
300 ml warm water
2 tbsp vegetable oil

Cooking time

Nutrition information

NUTRITIONper serving

Energy:858 kJ / 205 kcal
Fat:3 g
- of which saturates:0.5 g
Carbohydrates:38 g
- of which sugars:1 g
Protein:6 g
Fibre:2 g
Salt:235 mg

You should keep this loaf in a bread bin or a paper bag at room temperature. Classic White Bread stays fresh for about two or three days when stored correctly. Avoid the fridge as it makes the bread go stale faster.

Can I freeze a loaf of Classic White Bread?

Yes, you can freeze the loaf whole or in slices for up to three months. Wrap the Classic White Bread tightly in freezer bags to prevent freezer burn. Defrost it at room temperature or toast the slices directly from the freezer.

Why did my bread not rise properly?

This usually happens if the yeast was old or the water was too hot and killed the yeast. Make sure the dough is left in a warm place away from draughts. Using strong bread flour is also important for a good rise.