Perfectly Classic White Loaf

What is more satisfying than the nostalgic aroma of freshly baked bread on a Saturday morning? Perfect for sandwiches, avocado on toast or even using the leftovers to make a bread and butter pudding (if you have resisted the temptation not to devour the whole loaf in one sitting)


500g strong white flour

12g fine sea salt

20g caster sugar

7g dried yeast

40g butter

100ml warm water

200ml full fat milk


1- Weigh out all of the ingredients into a mixing bowl making sure that the yeast is not touching the salt or sugar as this will effect the yeast.

2- Mix together on a freestanding mixer using a dough hook on slow for 3 minutes and then on medium speed for 2 minutes - If you do not have a mixer then mix the ingredients together in a mixing bowl until a rough dough has formed. At this stage take the dough out of the mixing bowl and kneed the dough on your work surface for 5 minutes, you will know the dough is ready when you can stretch it out to see light through it.

3- Place dough into a bowl with enough room for the dough to double in size, cover the bowl with cling film and leave in a warm place for 90 minutes.

4- At this stage the dough will have roughly doubled in size, tip dough on to a work surface and knock all the air out and leave loosely covered on the work surface for 15 minutes.

5- Now knock out all the air out of the dough, you can make two smaller loafs or one large.

6- Shape dough into an oval shape and use your hands to cup underneath the dough making a tighter shape at this point dust with white flour and loosely cover with cling film, leave to rise in a warm place for 60 minutes.

7- While your loaf is rising preheat oven to 200 Celsius / 392 Fahrenheit and place a roasting tin half filled with water in the bottom of the oven this will create steam that will make the loaf have a crispy crust.

8- After 60 minutes your loaf should have doubled in size, remove clingfilm and score around 8 lines across the loaf using a serrated knife and bake for 35 - 40 minutes until golden brown, loaf should sound hollow when the base is tapped.

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