Easy White Homemade Bread Recipe

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White Homemade Bread

Bring the aroma of homemade bread to your kitchen by baking fresh loaves of these favorite bread recipe. Once you've mastered this basic loaf, the bread-making world's your oyster.

Homemade Bread Recipe


➲500 g strong white flour, plus extra for dusting
➲7 g sachet fast-action dried yeast
➲1 tsp salt
➲up to 350 ml lukewarm water
➲a little sunflower oil



Make the dough by tipping the flour, yeast, and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.

Heat oven to 220°C/fan 200°C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mold the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190°C/fan 170°C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month, for greasing

Tip: All machines differ - follow manufacturer's instructions for a basic white loaf.

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