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 yeast bread recipe for beginner bakers, the classic white loaf is an Allinson favourite.
What are the 4 main ingredients in bread?
The four main ingredients in our white bread recipe are flour, yeast, water, and salt. All the other ingredients in this recipe are there to add flavor, nutrition, color, and to change the characteristics of the crumb.
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
I am relatively new to baking bread. Loved this recipe but struggling a bit to know when a loaf is baked. I seem to have to leave it in the oven much longer than stated in the recipe, more like an hour rather than the suggested 35mins in the recipe.
beautiful recipe I keep coming back to done some calculating and thought you might also appreciate this (made with 400g v strong white flour and 100g v strong wholemeal flour as recommended in comments, adds nice amount of fibre!)
900g loaf
1844kcal
23.6g fat
9.9g saturate
334.8g carbs
15.6g sugars
22.6g fibre
69.1g protein
6.31g salt
Been trying to make nice loaf for few years this one is fantastic best recipe and I tried few thanks
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.
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