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There’s nothing quite like the smell of freshly baked bread wafting through your kitchen. Pair that with a generous slab of butter, and you’ve got the kind of magic that could make any day better. This beginner-friendly white bread recipe is foolproof, even if you’re convinced your baking skills leave something to be desired. Trust me—once you’ve tried this, you’ll never want to go back to store-bought bread again.
This recipe uses a 2lb loaf tin, which gives it that classic supermarket loaf shape. But if you don’t have one, no worries! You can bake it free-form on a baking tray for a rustic, round loaf. The taste? Still absolutely divine.
The great thing about this recipe is that it is the only recipe you will ever need! Try these flatbreads, you could also make dough balls and you need to check out this pizza page!
Why You’ll Love This Recipe
• Beginner-Friendly: Perfect for first-time bakers.
• Customisable: Add seeds, herbs, or spices to make it your own.
• Minimal Ingredients: No fancy tools or hard-to-find ingredients.
Ingredients
• 500g strong white bread flour (the “strong” part is key for that fluffy texture—here’s my favourite brand)
• 2 tsp fine salt
• 7g dried yeast (one sachet)
• 2 tbsp olive oil (or a couple of good glugs—this olive oil is amazing for baking)
• 2 tsp sugar
• 300ml warm water (not too hot, not too cold—like Goldilocks’ porridge!)
Method
1. Mix the dry ingredients: Add the flour and salt to a large bowl. Give it a quick mix, then make a well in the centre.
2. Activate the yeast: In a jug, mix the warm water, yeast, olive oil, and sugar. Let it sit for 30 seconds to get bubbly and alive.
3. Combine and knead: Pour the yeast mixture into the flour. Mix until it comes together, then knead for 8-10 minutes until the dough is smooth and elastic. (A stand mixer with a dough hook—like this one—can save your arms!)
4. First rise: Pop the dough into a bowl, cover it with a tea towel, and let it rise for about an hour or until it’s doubled in size.
5. Shape and second rise: Knock the dough back (this just means punching out the air), then shape it and place it in your loaf tin (here’s the one I use). Cover and let it prove for another 30-40 minutes.
6. Bake: Bake in a preheated oven at 220°C (200°C fan) for 30-35 minutes or until golden brown. Tap the bottom of the loaf—it should sound hollow.
7. Cool: Let it cool on a wire rack before slicing… if you can resist!
FAQs
1. Can I use plain flour instead of bread flour?
Technically, yes, but the texture won’t be as good. Bread flour has more protein, which gives the bread that lovely chewiness.
2. What if I don’t have a loaf tin?
No problem! Shape the dough into a round and bake it directly on a baking tray. It’ll be rustic but just as delicious.
3. How do I know if my yeast is still active?
When you mix the yeast with warm water and sugar, it should start to foam within a minute or two. If it doesn’t, your yeast may be old—time to buy some more – try this one…
4. Can I freeze this bread?
Absolutely. Once cooled, slice it and freeze the slices in a zip-top bag. Toast from frozen as needed for fresh bread every morning!
5. What’s the best way to store homemade bread?
Store in a bread bag or wrap in a clean tea towel to keep it fresh for a day or two. For longer storage, freezing is your best bet.
Final Thoughts
This is just the start of your bread-baking journey! Once you’ve nailed this recipe, the possibilities are endless: wholemeal, sourdough, focaccia… the world is your loaf (pun intended).
If you try this recipe, let me know how it goes! And don’t forget to check out my recommended tools and ingredients—they’re game-changers for any budding baker.
Happy baking!
