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Classic White Loaf Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://stirringwithstella.com/classic-white-loaf-recipe/