Silver Spoon

Handbaked Traditional White Loaf

Handbaked Traditional White Loaf

Recipe Submitted By: bakingmad

Why not try this Handbaked Traditional White Loaf, make it for lunch or for breakfast.  Once you make you're own bread and smell that fresh baking smell you won't go back to buying bought bread! 

Preparation Time 20 minutes
Baking Time 30 minutes
Portions Makes 1 large loaf
Skill Level Easy
Average Rating 5 stars
 

Handbaked Traditional White Loaf Ingredients

12 grams Dried Active Yeast (Allinson) or 1 scant tablespoon Dried Active Yeast (Allinson)
1 tsp Granulated Sugar (Silver Spoon Homegrown) Granulated Sugar (Silver Spoon Homegrown)
500 grams Strong White Bread Flour (Allinson) or premium very strong Bread Flour Strong White Bread Flour (Allinson)
1 tsp Salt
15 grams Butter soft or 15ml vegetable oil
300 ml hand hot water
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This recipe uses

  • Dried Active Yeast (Allinson)
  • Granulated Sugar (Silver Spoon Homegrown)
  • Strong White Bread Flour (Allinson)

How to make Handbaked Traditional White Loaf

  • Click on the text to highlight the different stages as you go along,
    or click the button below to enlarge all text
  1. Place 150ml warm water (I part boiling water and 2 parts cold water) in a 600ml measuring jug. sprinkle over the yeast and granulated sugar, whisk well and leave in a warm place until the yeast froths up about 1 cm. This will take about 15 minutes. method tip
  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. method tip
  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. method tip
  4. Pre-heat your oven to 230°C, 210° Fan/450°F/Gas Mark 8. Lightly oil a 900g /2 lb bread tin. method tip
  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. method tip
  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. method tip
  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 method tip
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Reviews

Read all reviews (10) | Average rating: 5 stars

"I have had great success with this bread and now use this method for all my bread baking. It may take more time but well worth it."

18-06-2011 | Author: bluemomo | 5 stars

"YES.YES.YES. fantastic result...haven't baked bread for a few months, and this turned out brilliantly,so easy to bake, everyone enjoyed the results, and have asked for more. Will make a bigger batch next time and freeze. "

25-08-2011 | Author: talltilly | 5 stars

"i made bread for the 1st time and it wont be the last! amazing, so easy to follow! if i can do it anyone can."

28-01-2012 | Author: paula-34 | 5 stars

"Great recipe. The first time I did this I followed the recipe how it says that once you've put the dough in the tin, to leave it to rise until it reaches the top of the tin which turned out to be not long enough. Inside the bread was really dense. It's best to leave it for another full hour. Also I used fast action yeast, instead of the recipes dried yeast, which meant the yeast mixture was ready a lot quicker than 15 minutes. Make sure you put it at the bottom of your oven, as I put it in the middle and it was touching the rood after 10 minutes of cooking."

18-05-2012 | Author: Kineas | 5 stars

"I picked this loaf to be my second loaf attempt, I felt a little put off as i'd never used this yeast before, it all turned out so easy, so good to bake and eat, the half loaf that is left over some 36 hours later is still very edible this will be my first choice as a white loaf"

09-08-2012 | Author: Fingers | 5 stars

"Made this bread a couple of times and on both times it was a success. I put a tray of water on the bottom of oven and this helped to make the top crusty. My boys loved it!!. I will continue to do this recipe again and again."

14-10-2012 | Author: Malteser | 5 stars

"Happy with result, enjoyed by all the family =D"

17-10-2012 | Author: Julesliznsydney | 5 stars

"using dried active yeast makes this loaf a lot lighter than using the quick acting yeast definatly worth the wait will use this recipe again."

31-10-2012 | Author: paulie7 | 5 stars

"Just started bread making, tried a couple of other recipies and were ok, this has turned out great will definately use this again."

13-01-2013 | Author: Mickthebaker | 5 stars

"I made this for the very first time and it was better than bought bread very tasty..."

31-01-2013 | Author: graeme4266 | 5 stars

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