Classic White Bread Loaf by Allinson

  • Total Time

    2h 55m
    • Prep Time

      2h 20m
    • Bake Time

      35m
  • Makes

    1
  • Skill Level

    Easy
  • Dietary Needs

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Our classic white bread loaf is an all-round crowd pleaser. We like it sliced with soups and sandwiches or popped in our packed lunches for a mid-week treat. A great recipe for beginner bakers, the classic white loaf is an Allinson favourite. If you like this recipe, you could try our seeded knot rolls recipe – all made using Allinson white dough.

Method

  1. MIX Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife.

  2. KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer for 5 minutes). 

  3. RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.

  4. SHAPE Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and lift into a lightly oiled 900g/2lb loaf tin.

  5. PROVE Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6).

  6. BAKE Lift the tin onto the middle oven shelf and bake for 30-35 minutes, until you can lift the bread loaf from the tin and when you tap the base it sounds hollow. Cool on a wire rack.

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