About the bake
Our classic white bread loaf is an all-round crowd pleaser. We like it sliced with soups and sandwiches or popped in our packed lunches for a mid-week treat. A great recipe for beginner bakers, the classic white loaf is an Allinson favourite. If you like this recipe, you could try our seeded knot rolls recipe – all made using Allinson's white dough.
Method
Step 1:
MIX Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife.
Step 2:
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer for 5 minutes).
Step 3:
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.Step 4:
SHAPE
Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and lift into a lightly oiled 900g/2lb loaf tin.Step 5:
PROVE
Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6).Step 6:
BAKE
Lift the tin onto the middle oven shelf and bake for 30-35 minutes, until you can lift the bread loaf from the tin and when you tap the base it sounds hollow. Cool on a wire rack.
Ingredients
For the Dough
- 500g Allinson's Strong White Bread Flour
- 7g Allinson's Easy Bake Yeast
- 1.5 tsp Billington's Unrefined Golden Caster Sugar
- 1.5 tsp Salt
- 1 tbsp Butter (softened)
- 300ml Warm water
- 500g Allinson's Strong White Bread Flour
Utensils
- 2lb loaf tin
- Mixing bowl
Recipe Reviews
Hi, at first this recipe worked amazingly, lovely bread. What I call, Everyday Bread, as I bake it all the time.
Yet lately the top part of the crust is coming out very hard, which I have to cut off.
I wonder what I am doing wrong? Or how I can ensure that the crust is not hard. Any advice would be welcome. Thank you.
We love this bread recipe too. We are sorry to hear that your loaf is becoming a tad crusty. This would suggest to use that perhaps the oven temperature is too high or the loaf is being overbaked. Sometimes oven temperatures can vary slightly so we would suggest next time to bake your loaf for a slightly shorter time to see if this improves the bake.
Made this for the first time on Saturday, decided to make a 'Cob' style, round bread. WOW!! Between me & my wife, we demolished the lot (I have pictures, but can't see anywhere that I can upload them). So nice, I made another one on Sunday, which the In-Laws were VERY grateful for. Great, easy recipe.
Excellent easy to follow recipe that consistently produces good results. We use 100g of Wholemeal and 400g of White flour to produce a really tasty loaf.
I absolutely love this recipe. It's so easy and results in a tasty perfect loaf every time !!
Easy, quick, and extremely tasty bread. No need to look further, this is perfect.
Really easy and tasty, I recommend this recipe!
Ingredients
For the Dough
- 500g Allinson's Strong White Bread Flour
- 7g Allinson's Easy Bake Yeast
- 1.5 tsp Billington's Unrefined Golden Caster Sugar
- 1.5 tsp Salt
- 1 tbsp Butter (softened)
- 300ml Warm water
- 500g Allinson's Strong White Bread Flour
Utensils
- 2lb loaf tin
- Mixing bowl