Skip to main content

Hand Baked Traditional White Loaf

Published: Updated:

51 Reviews

Total Time
Prep Time
Bake Time
16 slices
16 slices

About the bake

Why not try this handbaked traditional white loaf, make it for lunch or for breakfast.

Once you make your own bread and smell that fresh baking smell you won't go back to buying shop bought bread!

If you enjoyed this recipe, give our white bread rolls a try!

6 ingredients7 steps
  • Egg-Free Recipes
  • Nut Free
  • Vegetarian
  • Vegan Recipes


  1. Step 1

    Place 150ml warm water (1 part boiling water and 2 parts cold water) in a 600ml measuring jug. Sprinkle over the yeast and sugar, whisk well and leave in a warm place until the yeast froths up about 1 cm. This will take about 15 minutes.

  2. Step 2

    Mix the flour and salt in a large bowl. Rub in the butter or stir in the oil. Stir in the yeast and a further 150ml of hand hot water. Mix together until a soft dough starts to form. Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this can take up to 10 minutes.

  3. Step 3

    Return the dough to the mixing bowl and cover with cling film or a damp tea towel. Leave in a warm place until doubled in size. Ideally in a a warm kitchen or airing cupboard, or near a warm oven.

  4. Step 4

    Pre-heat your oven to 230°C (210° fan, 450°F, gas mark 8). Lightly oil a 900g /2 lb bread tin.

  5. Step 5

    Turn the dough on to the work surface again, punch back the dough and knead for 5-10 minutes. Shape the dough into a loaf shape to fit the tin and place in the tin. Cover with a damp tea towel or oiled cling film and allow to rise in a warm place until it has doubled in size and has come to the top of the tin.

  6. Step 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, 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. Step 7

    For rolls, bake just for 15-20 minutes at 230°C (210°C Fan, 450°F, gas mark 8). Turn out the bread and cool on a wire rack .


    • 15gAllinson's dried yeast 
    • 1 tspSilver Spoon Caster Sugar 
    • 500gAllinson's Strong White Bread Flour 
    • 1 tspSalt 
    • 15gUnsalted butter (softened) 
    • 300mlWarm water 


  • Measuring jug
  • Tea towel/cling film
  • Large mixing bowl
  • 2lb loaf tin

Nutritional information per 47g serving

  • Energy 121cal
  • Fat 1.2g
  • of which Saturates 0.6g
  • Carbohydrates 23g
  • of which Sugars 0g
  • Protein 4.2g
  • Salt 0.31g

51 Baker Ratings

Great recipe. It works really well and is very easy to do. It makes one really big loaf or two smaller ones. Eat on the day of making or the next day. The cooked loaves freeze well

Love this?
0 bakers loved this!

Good recipe very tasty is a little sticky but that goes when kneading for 10mins on a floured board

Love this?
0 bakers loved this!

Let us know how you rate our bake?

Baking Recipes and Baking Ideas

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.