Classic White Bread
Classic white bread needs only flour, yeast, salt, water and a little oil, and it gives you a soft crumb under a thin golden crust. The dough is kneaded for 10 minutes, risen twice and baked in a 900g loaf tin at 220°C (200°C fan). It makes 12 slices for sandwiches, toast and breakfast, and the whole job takes about 3 hours 20 minutes, most of it hands-off waiting.
- Total
- 3 h 20 min
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 1 loaf (12 slices)
- Per 1 slice
- 162kcal
Flour, fat and raising agents for classic white bread
Strong white bread flour has more protein than plain flour, and that protein becomes the stretchy gluten that holds the rise. Fast-action yeast goes straight into the flour with no need to froth it first. A little oil keeps the crumb soft for a day or two longer. Look for the moment the dough turns from sticky to smooth while kneading, and resist adding more than a light dusting of flour.
Method for classic white bread
Tap a time to start a timer.
- Mix Put the flour, yeast and salt into a large bowl and stir. Make a well in the middle, pour in the water and the oil, and mix with your hand or a wooden spoon until the dough comes together.
- Knead Tip the dough on to a lightly floured surface and knead for , stretching it away from you and folding it back. It is ready when it is smooth, elastic and springs back slowly when you press it with a finger.
- First rise Put the dough in a lightly oiled bowl, cover with a damp tea towel and leave in a warm place for 1 hour, until it has doubled in size.
- Shape Grease the loaf tin. Knock the air out of the dough for 30 seconds, pat it into a rectangle about the length of the tin, roll it up tightly and place it seam side down in the tin.
- Second rise Cover with the tea towel and leave for , until the dough has risen about 2cm above the rim. Heat the oven to 220°C (200°C fan), gas 7, for the last .
- Bake Bake on the middle shelf for , until deep golden. Turn the loaf out and tap the base: it should sound hollow. If it does not, return it to the oven without the tin for .
- Cool Leave the loaf on a wire rack for at least 1 hour before slicing, so the crumb finishes setting.
What to do with the loaf
Fresh slices need nothing more than butter, but the loaf is sturdy enough for sandwiches such as a club sandwich with tuna or toast under a layer of oven-baked bacon. For a smaller loaf in the basket, try air fryer white bread.
Common problems and fixes for Classic White Bread
- The dough does not rise.
- The yeast is probably old, or the water was too hot. Use hand-warm water, as yeast weakens above about 45°C and dies at 55°C, and check the date on the sachet.
- The loaf is dense and heavy.
- Knead for the full 10 minutes, use strong bread flour, and resist adding much extra flour. The dough should feel slightly tacky, not dry.
- The middle is gummy.
- The bread was probably sliced while hot, or under-baked. Check the base sounds hollow, then wait for the full hour of cooling before cutting.
Frequently asked questions about Classic White Bread
How long does it take to make white bread from scratch?
About 3 hours 20 minutes: 20 minutes mixing and kneading, 90 minutes rising, 30 minutes baking and an hour cooling. Most of that time needs no attention.
Can I use plain flour instead of strong flour?
Yes, but the loaf will be softer and less tall, because plain flour has less gluten-forming protein. Strong white bread flour gives the best rise and chew.
How do I store the loaf?
Keep it in a bread bin or paper bag at room temperature for 2–3 days, not in the fridge. For longer, slice it and freeze it for up to 3 months, then toast slices straight from the freezer.
Can I use fresh yeast or active dried yeast?
Yes. Use 15g fresh yeast, or one 7g sachet of active dried yeast mixed with the warm water and left for 10 minutes until frothy, then follow the same method.
How did you like the recipe?
4.7 / 5 · 61 ratings
