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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
  • 1 Review

    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

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Reviews

  1. 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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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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