This classic white bread recipe is the foundation stone for great home-baking and shows how to make bread.
Please join us on a course at the Hobbs House Cookery School where we teach the versatility of this white dough.
‘Our greedy aim is that everyone will leave with a lasting glow, belly and brain happy and full.’
All your baking will improve with our ultimate baking stone.
If you manage not to devour this loaf hot out of the oven in one go, you could use the leftovers to make into our Stratford melter belter recipe.
Watch Tom make this loaf by hand on our white bread recipe video.
Makes 1 Loaf
- 560g strong white flour
- 10g sea salt
- 5g dried yeast (or 10g of fresh yeast if you can get it)
- 300ml tepid water
- 20ml rapeseed oil
- Weigh the flour and salt into a big bowl. Add the oil. Measure the water into a jug. With a fork, stir the yeast into the warm water. Empty the jug into the bowl and stir all the ingredients together.
- Knead the dough for 20 minutes (or 10 minutes in an electric mixer). Once you have a smooth and elastic dough nestle it back into the bowl and cover in cling film with no air gaps. Leave it in a warm place to grow to twice its size or for 1 hour, whichever is first.
- By hand, shape your dough so it fits evenly into a well-oiled large loaf tin, seal-side down. Dust the top of your loaf with a bit of flour and then cover the tin and leave it in a warm place to double in size or for 1 hour (whichever is first).
- Preheat the oven to 240°C/gas mark 9. Slash the top of your loaf and place on a baking sheet or a baking stone in the preheated oven. Throw a cupful of water onto the baking sheet for the perfect crust.
- Check it after 10 minutes and turn the oven down a notch (210°C/gas mark 6½). Take it out after 30 minutes when it's baked and beautifully golden all over. It should sound hollow when tapped underneath.
- Turn the loaf out and cool it for at least 10 minutes on a wire rack.