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Very Simple White Loaf by Allinson's

  • Total Time

    55m

    • Prep Time

      20m

    • Bake Time

      35m

  • Serves

    1

  • Skill Level

    Easy

  • Dietary Needs

    EF/Veg
    • Egg free
    • Vegetarian

  • 18 Reviews

    5 star rating

Making your own bread is surprisingly simple and highly enjoyable; it not only delivers delicious results but it is immensely satisfying, and the kneading is highly therapeutic. Once your have tried it, you will find yourself hooked.

Method

  1. Mix the flour, salt and sugar in a large bowl. Rub in the butter, stir in the yeast.

  2. Make a well in the centre of the flour mixture and add the warm water. Mix together until a soft dough starts to form. This will take a couple of minutes.Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this can take up to 10 minutes

  3. Shape into a loaf and drop into a lightly greased 900g (2lb) loaf tin, or shape into a round on a baking tray. To make rolls, divide the dough in to 50g-75g pieces, shape into balls and place on a warm baking sheet.

  4. Cover the dough with oiled cling film or a damp tea cloth and leave to rise in a warm place for about 45 minutes- 1 hour or until the dough has doubled in size.

    Top Tip: How to Get a Crisp Crust on your Bread

  5. Pre-heat your oven to 230°C, 210°C Fan / 450°F / Gas Mark 8.

  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, 400°F, 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 230C, 210 Fan/450F/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

    After spending years baking bread from packet mixes. I found most of them quite dense and heavy. But now I've discovered baking mad. I am now on my second loaf. I followed the Allinsons video to letter..the result was brilliant. Now I have the family queuing up to try it. It was light and crispy. Can't wait to experiment with a few more recipes.

  2. 5 star rating

    Well the results of my bread are amazing tastes just as good too. Nice and crunchy crust and very tasty.

  3. 5 star rating

    Have just made 2 1lb loafs using this recipe and have just put them in the oven. Looking forward to seeing the end result.

  4. 5 star rating

    Will this recipe take 50% wholemeal flour & 50% white?
    _______________________________________________

    Hi,

    Yes you can alter the flour quantities to 50% white/wholemeal. You may need to add a touch more water to the mix however as wholemeal flour can make the dough a little drier.

    Happy Baking!

  5. 5 star rating

    I have made this loaf a few times now and added a little twist by using semi skimmed milk instead of water. It produces the best loaf I have ever made. It is light and browns really nicely due to the milk. This loaf has been a hit with family and friends and is definitely a simple way to make a great loaf.

  6. 5 star rating

    Made bread today using your simple recipe and it turned out fantastic. It was so yummy, will definitely be making it again.

  7. 5 star rating

    Just in the process of making this it’s in the oven cooking and if it turns out as good as the last time i made family will be very happy it’s so easy to make just wondering if I could sprinkle some sesame seeds on the top

    ________________________________________________
    Hi

    Yes you can add toppings to your loaf, you may want to brush the top of your dough with egg wash before sprinkling the seeds.

    Happy Baking

  8. 5 star rating

    Tried this yesterday and was very happy with the results not only does it look great it smells beautiful and tastes better than store-bought bread, in the middle of making another as the last results were amazing. It’s so simple and all the things you need are not very pricey. Fabulous!

  9. 4 star rating

    Just took load out looks amazing. Hubby will test when he gets home from work.

    Just a question. I kneeded for roughly 10 minutes. But it didn't get as big as in previous pics. Posted. But finally I have made one that has risen and looks amazing. Been trying out recipes and am a beginner.
    ________________________________________________

    Hi,

    It is correct to knead your dough for 10 minutes by hand, or alternatively 5 minutes using a dough hook attachment in a food mixer. This however, will not increase the size of your loaf, this happens when it is left to prove, covered, in a warm environment. Typically a kitchen should be warm enough, however in winter you could prove it close to a radiator to give it a helping hand.

    There is no set time to leave your dough to prove, it should be left until it has doubled in size. If it has not reached the size that you have expected, leave it a little while longer. However, be careful not to let it overprove as this can lead to a sunken loaf.

    Happy Baking

  10. 5 star rating

    I must say this is a very easy and tasty recipe, the family loved it I made 2 loafs and it bearly made it to the second day. I shall most definitely be making it again.

  11. 5 star rating

    This loaf is so easy to make and the best recipes I've used. Really good. Those of you who are not confident to make your own bread ,give this a try - Superb

  12. 5 star rating

    This loaf is so easy to make and the best recipes I've used. Really good. Those of you who are not confident to make your own bread ,give this a try - Superb

  13. 5 star rating

    Made this with my young sons this morning and it is great! We made it as rolls. Thanks for a simple easy bread recipe that tastes lovely x

  14. 5 star rating

    So easy and tasty. I will be making bread every day and so therapeutic kneading the dough

  15. 5 star rating

    I've never made bread before and made this loaf last week for the first time and am going to make it again today. It was lovely and the crust was delicious. I didn't use a bread tin, I just made it into a round as suggested. After sprinkling flour on the top I dragged a knife across both ways to get that diamond look you get on some loaves in the bakers. It looked really professional.

  16. 5 star rating

    I baked this loaf for the first time on Friday it turned out really well and it was so simple to do just follow the instructions and you can not go wrong.

  17. 5 star rating

    I have been trying to bake bread for ever, even buying a bread machine with no success aways had break your teeth bread ot always tasted funny maybe yeasty? Then last week I found your website and Halleluha I have found your recipes simple and best of all they taste great. I have not bought shop bread since hoep your profits do not suffer. HA HA.

    I can bake cakes quite but today I am going to try some cakes from your site as there are some I was too nervous to make. Your recipes are so eay to follow that I sure they will be as successful as the bread.

  18. 5 star rating

    First time I have made bread & this turned out great. I have now decided to bake my own in future. All I hope is that it freezes ok

Leave Your Thoughts

Products Used in This Recipe Available to Buy

Sugar

Flours & Yeast

Loaf Tins

To Find More Products Like These - Visit Our Baking Shop

Ingredients

  • 500g Very Strong White Bread Flour (We like Allinson's)
  • 1 tsp Salt
  • 1 tsp White Caster Sugar (We like Silver Spoon)
  • 15g Unsalted Butter
  • 1 Sachet Allinson's Easy Bake Yeast or Allinson's Time Saver Yeast
  • 300ml Warm Water

Utensils

  • 2lb Loaf Tin

Recipe Alternatives

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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