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White Bread Loaf

White Bread

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White Bread Loaf
14th September, 2020

I love freshly baked bread in the morning so on some special occasions I've woken up early to get this loaf underway so the rest of the house wakes up to the smell and starts salivating.

It's not quite as quick as a Soda Bread but it's worth the effort


  • 500g strong white flour
  • 1 tsp salt
  • 1 sachet of yeast (7g)
  • 350 mls lukewarm water
  • Oil (for greasing the bowl while dough proves)


    Into a large bowl, add the flour, salt and yeast and give a stir to combine. Create a well in the middle of the flour mix and gradually add the water. Mix in the bowl and keep adding until it's all come together.

    Lightly flour a surface and tip the dough mixture out and start kneading for about 5 minutes until its stretchy and fully combined.

    Grease a clean bowl, add in the kneaded dough, cover with cling film and let it prove for an hour in a warm place or until dough has doubled in size.

    On a lightly floured surface; tip out the proven dough and knock it back (gently squish out some air).

    Shape the dough into an elongated ball such as a rugby ball and place into your loaf tin. Cover with a tea towel and once again let it prove for another 30 minutes.

    Heat the oven to 200 and pop the loaf in after the 30 minutes additional proving. After 10 minutes, drop the oven temperature to 190 and let it cook for another 30 minutes.

    Remove from the oven, take the loaf out of the tin and let it cool on a rack.