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Basic White Bread

It is still cheaper to make your own white bread despite energy costs being at an all time high.

Here's our favourite Basic White, which is delicious fresh or toasted.


1 kilo Strong White Flour

700g water

20g salt

15g dried yeast or 10g fresh yeast


Weigh out all the ingredients. Add the yeast to the flour and if using fresh crumble it with your fingers. Then add the salt.

Pour in the water and knead for a good 15 minutes. You are aiming for a dough that is smooth and bouncy and no longer sticky.

We use the slap and fold method, but do as you are comfortable with.

Once the dough is smooth put into a clean bowl and cover with clingfilm. Wait until it has doubled in size. Depending on the temperature of your kitchen this may vary.

1 Kilo of flour yields two 800g / 850g loaves, so remember to use the right size tin.

Shape into small loaves and again leave to rest and prove (covered) until they have doubled in size. At this stage you can pre-heat the your oven to 220c /gas mark 5 / 420g.

Bake for 20 to 25 minutes. Remove from the tins as soon as they are out of the oven and let them cool on a rack covered loosely with a tea towel.


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