Fancy dialling your lunch up a notch? Whether it's a Cheese Ploughman's or a grilled cheese toastie oozing with melted cheese, this white loaf recipe makes it easy for you to achieve a deli-style lunch in the comfort of your home.
Whether it's filling your home with the smell of freshly-baked bread, the the crackle as you slice into your loaf before slathering it with butter, or simply watching you family tuck into their gooey eggs and soldiers, there's so much to love about bread baking. We love using Allinson's Flour range for our bread recipes, as it's perfect for kneading newbies or bread fanatics.
What are the 4 main ingredients in bread?
The four main ingredients in our white bread recipe are flour, yeast, water, and salt.
If you like this recipe, you could try our seeded knot rolls recipe – they're made using Allinson's white flour for a perfect fluffy bake every time.
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
MetricImperial
For the Dough
500gAllinson's Strong White Bread Flour
7gAllinson's Easy Bake Yeast
1.5 tspBillington's Unrefined Golden Caster Sugar
1.5 tspSalt
1 tbspButter (softened)
300mlWarm water
Utensils
2lb loaf tin
Mixing bowl
Nutritional information per 47g serving
Energy 120cal
Fat 1.2g
of which Saturates 0.6g
Carbohydrates 23g
of which Sugars 0.5g
Protein 4.1g
Salt 0.47g
130 Baker Ratings
How long do you prove it for? Why haven’t you left estimate times? I left it to double during the proving and then it didn’t grow at all during cooking.
Baking Mad
Typically it should take around an hour to prove your dough, however as every kitchen will be a different temperature, some doughs will prove quicker than others. For this reason we recommend that bakers always keep an eye on their loaf and make sure that they don't overprove it (resulting in it growing larger than double in size) If the dough overproves, it will often sink in the oven as the dough will overstretch and tear.
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Bread turns out fantastic, I've found you have to change the baking time depending on the type of loaf you make
