Billington’s

Very Simple White Loaf

Very Simple White Loaf

Recipe Submitted By: bakingmad

Making your own bread is surprisingly simple and highly enjoyable; it not only delivers delicious results but it is immensely satisfying, and the kneading is highly therapeutic. Once your have tried it, you will find yourself hooked.

Preparation Time 20 minutes
Baking Time 35 minutes
Portions Makes 1 Loaf
Skill Level Easy
Average Rating 5 stars
 

Very Simple White Loaf Ingredients

500 grams Very Strong White Bread Flour (Allinson) (or premium very strong Bread Flour) Very Strong White Bread Flour (Allinson)
1 tsp Salt
1 tsp Granulated Sugar (Silver Spoon Homegrown) Granulated Sugar (Silver Spoon Homegrown)
15 grams Butter Soft (or 15ml vegetable oil)
7 grams Easy Bake Yeast (Allinson) sachet Easy Bake Yeast (Allinson)
300 ml Warm Water
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This recipe uses

  • Very Strong White Bread Flour (Allinson)
  • Granulated Sugar (Silver Spoon Homegrown)
  • Easy Bake Yeast (Allinson)

How to make Very Simple 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. Mix the flour, salt and sugar in a large bowl. Rub in the butter or stir in the oil. Stir in the yeast. method tip
  2. Make a well in the centre of the flour mixture and add the warm water. Mix together until a soft dough starts to form. This will take a couple of minutes.Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this can take up to 10 minutes. method tip
  3. Shape into a loaf and drop into a lightly greased 900gram (2lb) loaf tin, or shape into a round on a baking tray. To make rolls, divide the dough in to 50grams-75grams pieces, shape into balls and place on a warm baking sheet. method tip
  4. Cover the dough with oiled cling film or a damp tea cloth and leave to rise in a warm place for about 45 minutes- 1 hour or until the dough has doubled in size. method tip
  5. Pre-heat your oven to 230°C, 210°C Fan / 450°F / Gas Mark 8. 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),400°F / 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 230C, 210 Fan/450F/Gas Mark 8. Turn out the bread and cool on a wire rack. method tip
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Reviews

Read all reviews (9) | Average rating: 5 stars

"Made this today and it was very easy and turned out great ,would have prefered a softer top ,but hubby and kids loved it ."

15-03-2011 | Author: mrsecullen | 4 stars

"This recipe is almost exactly the one I've been using for a few years now (so that would be about 400-500 loaves!). A word of advice. Instead of using butter in the dough, use the same weight of old fashioned hard block margarine. It gives a slightly lighter loaf without changing the flavour. However, if you use a bread tin, grease the tin with melted butter. This gives the crust a better colour and flavour."

12-02-2012 | Author: MarkW | 4 stars

"The loaf comes out great with nice texture and taste. But the crust is too hard for me.How to make it softer? I do it every day now anyway. Thank you! "

Bakingmad: "To obtain a softer crust try by simply wrapping the baked loaf in a clean tea towel and leave to cool on a cooling rack. Hope this helps :-) "

05-05-2011 | Author: princess4java | 5 stars

"Made this for the first time today. I have to say, it's the best recipe I have come across yet. The texture is just right, and I love the crust. Think this will be my fave one to use from now on. Thank you!"

11-05-2012 | Author: daisymoo | 5 stars

"Fab recipe and tasted great. Easy to make and ideal for a first attempt. "

20-01-2012 | Author: Sparkledancer | 5 stars

"This was the first time I baked my own bread and this recipe went together great and results were excellent! I used the damp towel over the top whilst it cooled and the crust was perfect. I used 10g butter. A great simple recipe which produces an excellent loaf. Inspired me to try some different types of bread now, but this will stay printed out on the inside of the cupboard door! Thanks ;)"

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

"this couldn't have been any easier to make was nice and soft and light this recipie was the best i have ever seen"

11-08-2012 | Author: seancool12 | 5 stars

"Just made this. Was as easy as it says it is and it turned out very well and tasted lovely. Will become the standard loaf in our house now! "

23-08-2012 | Author: Lin1 | 5 stars

"I used this recipe as my reintroduction to bread making at home and have to say its brilliant. Now with several tweeks to include marmite (other extracts are available :)) I'm massively impressed with myself! ;)"

23-12-2012 | Author: telwebb | 5 stars

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