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

  • 39 Reviews

    5 star rating

If you haven't tried making your own bread before, then this is the best place to start. Lots of people think that making bread is daunting, but it's actually very simple! 

Making your own bread isn't just fun, it fills your home with the one of the best smells in the world and you get to enjoy the results at the end of it. If you don't know how to knead bread, we've got some easy videos in the method steps to help you on your way. 

If you haven't got a loaf tin, do not worry. You don't need a loaf tin, just shape it into an oval and there you have it. 

Homemade bread doesn't contain any harsh chemicals so you'll notice it doesn't last as long as supermarket bread. Store in an airtight container for 2-3 days for ultimate freshness. You can freeze your bread if you wish, just wrap tightly with cling film or use a sandwich bag. When you come to use it, just defrost at room temperature for a couple of hours beforehand. 

Homemade bread is perfect for toasting too. Morning, lunches, as a side for dinner- it's so versatile! 

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

    we made it yesterday for the first time and my 6 years old daughter loves it. We baked it for 35 min in 180degC ( my oven tend to get hotter ) and came out really good, will do it again soon.

  2. 5 star rating

    Excellent recipe p and beautiful bread

  3. 4 star rating

    I have been making this bread recipe for over three weeks, but I cannot get it right. I knead and stretch for 10mins, but it never becomes smooth. It bakes well and tastes good, but it is so dense

  4. 3 star rating

    Nice taste and good crust. My only problem is that when I remove the oiled cling film while in the proving oven, the loaf tends to not keep its shape and falls over the edges of the loaf tin. When in the main oven it doesn't rise anymore. What could i be doing wrong?

  5. 5 star rating

    Easy, tastes delicious

  6. 5 star rating

    Excellent recipe

  7. 5 star rating

    Can this receive be used with fresh milled flour ?

  8. 5 star rating

    What happens if you use salted butter instead of unsalted or can you use less salt if using salted butter

  9. 5 star rating

    I used plain white flour instead of bread flour and the recipe worked just as well!! The bread was a little dense, but I’m fairly certain that’s because it was my first time making bread!

  10. 5 star rating

    Wow. Never had bread rise to this size before in my life! Looks delicious. Thank you. Will wait till its cooled down and then slice up bread for the freezer.Thanks for sharing recipe.

  11. 5 star rating

    Need to be able to buy tin and all ingredients in these times.

  12. 1 star rating

    Tried making this today very doughy, thick rock hard crust, was hoping for soft light 🤮

  13. 5 star rating

    Made today & it cane out lovely.

    Nice crust, nice & soft inside. Will try the rolls next

  14. 5 star rating

    Brilliant recipe, very tasty and rises well to make nice spongy bread.

  15. 2 star rating

    So total time 100 minutes... Good recipe though lol

  16. 5 star rating

    Want to make this but want to know if I can freeze it afterwards and for how long ty
    ________________________________________________

    Yes you definitely can freeze bread, we would actually recommend slicing it then wrapping and freezing the slices (or a couple of slices together) separately so that you only defrost what you need and the rest of the bread can be saved for another time. To freeze make sure that the loaf has fully cooled, then double wrap in cling film and place in the freezer. To defrost leave the bread to room temperature then you can warm in the oven (wrapped in tin foil) for 10 mins so it's taste like freshly baked bread.

  17. 5 star rating

    It came out so well. Very soft and yummy. I have sprinkled sesame seeds over it. Simply soft and nice. Thanks for the recipe.

  18. 5 star rating

    I have used this recipe to make the bread in the oven and also the bread maker and it's just fantastic.
    No matter how you make your bread this is just the best recipe I've used and looking forward to trying more from this site five stars all round.

  19. 5 star rating

    Just made a 2lb loaf and it came out fantastic! Really glad I found this recipe.

    Can this recipe be adjusted for a 1lb loaf tin and if it can, how?

    Thank you!

  20. 5 star rating

    Beautiful loaf, subbed water for semi skimmed milk. Delicious!

  21. 5 star rating

    Omg! This is the easiest tastiest bread EVER! We have to make two at a time as the first loaf doesn't get chance to cool! Why would you buy bread when you can make this! Thankyou!

  22. 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.

  23. 5 star rating

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

  24. 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.

  25. 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!

  26. 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.

  27. 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.

  28. 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

  29. 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!

  30. 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

  31. 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.

  32. 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

  33. 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

  34. 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

  35. 5 star rating

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

  36. 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.

  37. 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.

  38. 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.

  39. 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

Ingredients

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

Utensils

  • 2lb Loaf Tin

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