Crusty White Bread by Allinson's

  • Total Time

    3h 5m

    • Prep Time

      2h 30m

    • Bake Time

      35m

  • Serves

    8

  • Skill Level

    Easy

  • Dietary Needs

    EF/NF/Veg
    • Egg free
    • Nut free
    • Vegetarian

  • 22 Reviews

    5 star rating

This classic white crusty bread is a great recipe for everyday. There's nothing quite like the smell and taste of freshly made crusty white bread. This loaf is perfect for sandwiches. 

Method

  1. Mix together the flour, salt and sugar in a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. 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. Turn the dough onto a lightly floured surface.  Knead for about 10 minutes until you have a smooth and elastic dough.  This could also be done using a dough hook of your free-standing mixer.

    Top Tip: Proving Time

  3. Lightly grease a clean mixing bowl. Cover the bowl 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.

  4. Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and place into a lightly oiled 900g (23 x 13cm) loaf tin.

  5. Cover the dough again 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.

  6. Preheat your oven to 200°C, fan 180°C, gas mark 6.

  7. Slit the dough with a sharp knife and 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 30 - 35 minutes or until the bread is risen and golden brown and sounds hollow when tapped underneath.

  8. Turn the bread out onto a wire rack as soon as possible to avoid a soggy crust on the bottom.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    Second time that I have made this loaf. Can't see me buying white bread again except in a emergency. Simple to make, such a scrumptious taste.

  2. 5 star rating

    This is the second time that I have made this loaf, can't see me buying white bread again, unless in a emergency. Simple and what a scrumptious taste.

  3. 5 star rating

    So easy .... I’m making 2 loaves a week. It’s the best

  4. 4 star rating

    After previous disasters with breadmaking was apprehensive about trying again but the results were great, a lovely tasty well risen loaf. Makes fantastic toast. Have taken one star off the rating because of the confusion in the recipe - it says to knock back and prove again (which I did) whereas the info says you only have to knead and prove once if using the easy bake yeast.

  5. 5 star rating

    New baker here! Absolutely fool proof. I split into 2 before the final prove and make 2 small cobs. The orders from the family are rolling in...

  6. 5 star rating

    Great recipe. I substituted 1 tablespoon of olive oil for butter. Crusty is what I wanted and what I got. Now my go to recipe...

  7. 5 star rating

    I let it rest 5 times instead of 2, went down lower everytime but 5 rises works way better than 2! It’s beautiful! 🤩

  8. 5 star rating

    So pleased with the results! My family said it looked like a large white farmhouse from Sainsbury’s! Made it three times now, foolproof!!

  9. 5 star rating

    Lovely loaf - I haven’t made bread for years and this was straight forward to make and tastes wonderful! 😀

  10. 5 star rating

    Really good loaf of bread, easy to bake and very tasty 😋

  11. 5 star rating

    Great loaf of bread , if you follow the recipe carefully and don’t skip any steps it will turn out like bread from any old bakery ! Will defo do again !

  12. 5 star rating

    lovely results tasted really good

  13. 3 star rating

    Interesting reading. Easy bake yeast eliminates the need to knock back yet method states to knock back dough.
    I use the easy bake yeast with no need to knock bak

  14. 5 star rating

    I use olive oil instead of butter 4 tablespoons I started out using 2.

  15. 4 star rating

    The bread turned out well, but if you use BUTTER, it is neither Dairy Free or suitable for Vegans. I used block margarine instead which works equally as well.

  16. 4 star rating

    Just found this sight this morning!
    It is great recipe site.
    Cannot wait to try some of the recipes.
    I will probably give it five then.
    Reviews say it all.

  17. 5 star rating

    Great recipe, I found a 40 minute bake made it perfect. On the second attempt I substituted olive oil for the butter with no negative effects.

  18. 5 star rating

    Foolproof for me ..though I reduced the baking time given second time around ( I have an AGA ).

  19. 5 star rating

    Made a great loaf that everyone wolfed down. Having to do it again!

  20. 5 star rating

    This recipe was a great success. I took some of the dough and made 2 crusty rolls. delicious!

  21. 5 star rating

    When I came to point 3 I put the dough in a bowl and covered it but it didn't rise even after two hours, maybe it was too cold. Eventually I left it overnight and when I came to look the next morning it had risen beautifully. Turned it out onto a baking tray and let it rise again, then baked and I got a lovely loaf of bread.

  22. 5 star rating

    Lovely bread couldn't wait for it to cool down to have a slice 😋
    A change from my sour dough bread 😅

Leave Your Thoughts

Ingredients

  • 500g Allinson's Strong White Bread Flour
  • 1 tsp Salt
  • 1 tsp Silver Spoon Caster Sugar
  • 15g Unsalted Butter
  • 7g Allinson's Easy Bake Yeast
  • 300ml Warm Water

Utensils

  • 900g Loaf Tin (23 x13cm)

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