Hand Baked Traditional White Loaf

  • Total Time

    50m
    • Prep Time

      20m
    • Bake Time

      30m
  • Serves

    1

  • Skill Level

    Easy
  • Dietary Needs

    EF/NF/V/Veg
    • Egg free
    • Nut free
    • Vegan
    • Vegetarian
  • 21 Reviews

    5 star rating

Why not try this handbaked traditional white loaf, make it for lunch or for breakfast.  Once you make you're own bread and smell that fresh baking smell you won't go back to buying shop bought bread!

Method

  1. Place 150ml warm water (1 part boiling water and 2 parts cold water) in a 600ml measuring jug. Sprinkle over the yeast and sugar, whisk well and leave in a warm place until the yeast froths up about 1 cm. This will take about 15 minutes.

  2. Mix the flour and salt in a large bowl. Rub in the butter or stir in the oil. Stir in the yeast and a further 150ml of hand hot water. Mix together until a soft dough starts to form. Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this can take up to 10 minutes.

  3. Return the dough to the mixing bowl and cover with cling film or a damp tea towel. Leave in a warm place until doubled in size. Ideally in a a warm kitchen or airing cupboard, or near a warm oven.

  4. Pre-heat your oven to 230°C (210° fan, 450°F, gas mark 8). Lightly oil a 900g /2 lb bread tin.

  5. Turn the dough on to the work surface again, punch back the dough and knead for 5-10 minutes. Shape the dough into a loaf shape to fit the tin and place in the tin. Cover with a damp tea towel or oiled cling film and allow to rise in a warm place until it has doubled in size and has come to the top of the tin.

  6. Sprinkle the dough with a little flour to create a crisp, rustic coating on top of the bread. Place in the centre of the pre-heated oven and bake for 15 minutes then reduce the oven temperature to 200°C (180°C fan, gas mark 6) and cook for a further 15-20 minutes until the bread is risen and golden brown and sounds hollow when tapped underneath

  7. For rolls, bake just for 15-20 minutes at 230°C (210°C Fan, 450°F, gas mark 8). Turn out the bread and cool on a wire rack .

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    Tried making bread for first time this morning, loaf turn out great will definitely try again and again

  2. 5 star rating

    It takes.an hour and a half in total to prove.....
    60 minutes the first.prove
    30 minutes the second prove.
    I also added a tablespoon of olive oil to the flour when I added the butter.
    Makes it a little bit better.
    All in all a BRILLIANT easy straightforward recipe which is a firm favourite will everyone.
    Keeping this recipe for sure 👌👌

  3. 5 star rating

    This bread recipe is very good, first time I made a loaf, second time rolls, both perfect

  4. 5 star rating

    I’ve not used ‘dried active yeast‘ before so felt a bit unsure about this recipe. I may have left it to prove too long in a loaf tin and it looked like Vesuvius, so just put it on a silicone mat and turned the temperature up 10 degrees. Tasted lovely

  5. 5 star rating

    Now made 3 times not using allison's, but an Italian flour, and has been great every time, a perfect recipe, soooooo nice with homemade soup

  6. 5 star rating

    This recipe is the best I’ve tried. The bread is so light and my family loved it.

  7. 5 star rating

    Lovely bread Tesco strong flour and Tesco fast action yeast

  8. 5 star rating

    Great recipe, so easy and tastes super. Soft loaf with nice crust. Put in a tray of boiling water to help the crust. Also steams the oven! Bonus.

  9. 4 star rating

    "you're ... bread"
    Am I indeed?
    Somebody didn't check what they had typed.

    Nice bread, anyway, does work well starting the yeast before mixing. Kneading is difficult with arthritis, but nobody ever thinks of that. Kenwood dough hook is almost as good.

  10. 5 star rating

    Hope this helps, most recipes will say butter or oil. So in section 2 it is saying add the butter or oil.

  11. 3 star rating

    I can't see any oil in the ingredients listed, but it does say add oil in section 2.

  12. 5 star rating

    Love this recipe works every time, made rolls with same recipe they were amazing

  13. 5 star rating

    Hi. This is my first with Allinsons strong flour and my oven is fairly new+ new scales!
    The bread weighed over 800gms when finished and I followed the recipe to the letter, being a novice.
    The inside of the finished loaf was not quite cooked and I will put this down to an inaccurate temperature guage. So next time I will increase the settings on the oven dial and increase the time by a couple of minutes.
    Having said all that I toast the slices and what a wonderful taste, worth the effort.
    Geoff.

  14. 5 star rating

    Easy to make lovely soft bread with nice crust but not too crusty. Tastes good the next day of making & still nice texture. Made 3 lots in last few weeks lovely

  15. 5 star rating

    This is an excellent recipe, I made rolls. So instead of putting into a tin I split into 5 biggish rolls and let them rise on my big round baking tray. I baked them for 20 minutes turning the baking tray around at half way point. Beautiful, I will be making this bread again and recommending to family and friends. This is now my favourite bread recipe. Thank you for sharing.

  16. 5 star rating

    This is an excellent recipe, I made rolls. So instead of putting into a tin I split into 5 biggish rolls and let them rise on my big round baking tray. I baked them for 20 minutes turning the baking tray around at half way point. Beautiful, I will be making this bread again and recommending to family and friends. This is now my favourite bread recipe. Thank you for sharing.

  17. 5 star rating

    I have made this twice now and second attempt was a huge success. I learnt patience - I left the yeast to froth even more and left it to prove for longer. It was perfect. Very crusty but light.

  18. 5 star rating

    It was my first attempt. The bread rose well and as was crusty and very tasty .

  19. 5 star rating

    It worked out fine thanks. 1st attempt. Temp during proving critical.

  20. 1 star rating

    I tried this multiple times and it never rose and I have no idea why. Disappointed

  21. 5 star rating

    Best bread recipe I've tried. Lovely crust but still soft and fluffy inside.
    I used Allisons dried yeast for hand baking and Asdas stong bread flour and each bake has been perfect.
    I found that after the 1st kneeding that it was a good idea to lightly oil the bowl while proving it.
    Can't wait to try another recipe.

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