Introduction

This classic white loaf is a simple, comforting bread perfect for sandwiches or toast. With a crisp crust and soft, pillowy crumb, it’s a rewarding bake for home cooks of all levels.

Classic White Loaf Recipe - Recipe Image

Ingredients

500g strong white flour, plus extra for dusting
7g sachet fast-action dried yeast
1 tsp salt
Just under 350ml lukewarm water
Sunflower oil, for proving

Instructions

Step 1: Tip the flour, yeast, and salt into a large bowl and make a well in the middle. Pour in just under 350ml lukewarm water and mix together using your fingers or a wooden spoon until you have a slightly wet, pillowy, workable dough. Add a splash more water if needed.
Step 2: Turn the dough onto a lightly floured surface and knead for at least 10 minutes until smooth and elastic. Alternatively, knead with a stand mixer and dough hook for 3-5 minutes.
Step 3: Place the dough in a clean bowl lightly coated with sunflower oil, cover it, and leave to prove until doubled in size, about 1 to 2 hours.
Step 4: Heat the oven to 220°C (200°C fan/gas mark 7). Knock back the dough by tipping it onto a floured surface and gently pressing out the air with your palms. Shape into a ball and transfer to a baking sheet. Cover with a clean tea towel and prove again until roughly doubled, about 40-45 minutes.
Step 5: Dust the top of the loaf with flour and, if desired, slash a cross on top with a sharp knife. Bake for 15 minutes, then reduce the heat to 190°C (170°C fan/gas mark 5) and bake for a further 30 minutes until the loaf sounds hollow when tapped on the bottom.
Step 6: Transfer the loaf to a wire rack and leave to cool completely before slicing.

Tips & Variations

For extra flavor, replace 50g of the white flour with wholemeal flour.
Use bread flour if available for a chewier texture.
Adding a tablespoon of sugar to the dough can help improve yeast activity and browning.
If you don’t have sunflower oil, olive oil or any neutral oil works well for proving.

Storage

Store your cooled loaf in an airtight container or bread bag to keep it fresh for up to three days. For longer storage, slice and freeze the bread in airtight bags for up to one month. Thaw slices at room temperature or toast directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of fast-action dried yeast?

Yes, instant yeast can be used as a substitute in the same quantity. It may even reduce proving times slightly.

Why does my bread sometimes come out dense?

Dense bread can result from under-kneading, insufficient proving, or water quantity issues. Make sure to knead until smooth and elastic and allow the dough to double in size during proving for a light crumb.

Classic White Loaf Recipe

Print Recipe

★★★★★

4.9 from 138 reviews

This Classic White Loaf recipe yields a soft, pillowy white bread with a crisp crust, perfect for sandwiches or toasting. Using strong white flour and fast-action yeast, the dough is kneaded to develop elasticity, then left to prove twice before baking to achieve a light, airy texture. The result is a versatile, homemade loaf with a beautiful golden crust and satisfying crumb.

Author: Stella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes
Yield: 1 loaf (approximately 800g) 1x
Category: Bread
Method: Baking
Cuisine: British

Ingredients

Scale

Dry Ingredients

500g strong white flour, plus extra for dusting
7g sachet fast-action dried yeast
1 tsp salt

Wet Ingredients

Just under 350ml lukewarm water
Sunflower oil, for proving

Instructions

Mix Dry Ingredients: Tip the flour, yeast, and salt into a large bowl and make a well in the center. This creates a base for adding water gradually, helping in even mixing.
Add Water and Combine: Pour in just under 350ml lukewarm water. Use your fingers or a wooden spoon to mix the flour and water until you achieve a slightly wet, pillowy, and workable dough. Add a splash more water if the dough feels too dry.
Knead the Dough: Turn the dough onto a lightly floured surface and knead for at least 10 minutes until smooth and elastic. Alternatively, knead the dough in a stand mixer with a dough hook for 3-5 minutes.
First Proving: Place the dough in a clean bowl coated with sunflower oil. Cover and leave to prove in a warm place until doubled in size, about 1-2 hours.
Prepare for Second Proving: Heat the oven to 220C/200C fan/gas 7. Tip the dough onto a floured surface, knock it back by pushing the air out with your palms, and shape it into a ball.
Second Proving: Transfer the shaped dough to a baking sheet, cover with a clean tea towel, and leave to prove again for 40-45 minutes until roughly doubled in size.
Score and Bake: Dust the loaf’s surface lightly with flour and slash a cross on top with a sharp knife if desired. Bake for 15 minutes at 220C, then reduce the oven temperature to 190C/170C fan/gas 5 and bake for an additional 30 minutes. The loaf is done when it sounds hollow when tapped on the underside.
Cool: Transfer the bread to a wire rack and allow it to cool completely before slicing or storing.

Notes

Adding a little extra water during mixing can help achieve the perfect dough consistency.
Kneading by hand takes longer but gives you tactile control over the dough’s texture.
Make sure to prove the dough in a warm place to help the yeast activate properly.
Slashing the top of the loaf allows steam to escape and helps control the expansion while baking.
Store the cooled bread in an airtight container for up to three days or freeze for up to one month.

Keywords: white bread, classic loaf, homemade bread, baking bread, strong white flour, fast-action yeast, easy bread recipe