White bread loaf
An easy to make white bread loaf
A freshly-baked white bread loaf is fluffy on the inside and crusty on the outside. Yeasty and versatile this loaf is good as sandwich bread, toast or simply buttered and eaten on its own.
This recipe is very easy to make and can be made even quicker if you have a food processor with a dough hook.
Homemade bread fresh out of the oven is irresistible. I think it tastes so much better than store-bought sliced white bread.
A crusty white bread loaf can be made with just three store-cupboard ingredients: flour, yeast and sugar. The end result is a crisp loaf with a soft interior that tastes great.
You should make a white bread loaf because it is:
- An easy to make white bread recipe.
- Versatile: use the loaf to make toast, sandwiches or have it plain with butter.
- Budget-friendly: inexpensive pantry ingredients.
- Freezer-friendly: the loaf can be frozen once it has been baked.
White bread loaf’s main ingredients:
- Strong white bread flour
Tips for busy cooks
Use a food processor with a dough hook attachment for the kneading steps of the recipe.
Double or triple the recipe and freeze the loaves.
- Breakfast: toast slices of this loaf and eat with jam.
- Lunch: toast this bread and cover with savoury toast toppers.
- Dinner: eat a slice of this bread with some vegetable soup.
A basic homemade bread recipe
Have a go at making your own bread this weekend – you will find out how easy it is. The aroma of the loaf cooking will waft through your home and make everyone hungry.
What did you eat with this white bread loaf?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Do you enjoy making bread? Try this recipe next: milk bread rolls
White bread loaf
- ½ sachet dried yeast about 3.5g
- 150 ml lukewarm water
- ¼ tsp raw sugar
- 250 g strong bread flour plus extra for flouring surface
- Olive oil for greasing
Combine yeast, sugar and water in a small bowl and leave in a warm place for 3 minutes until bubbles appear on the surface.
Put the flour in a large bowl and gradually mix in the yeast & water with your hands until the dough forms. Add more water or flour if needed.
Tip the dough onto a floured surface and knead for 10 minutes. Form the dough into a ball, put it in a large bowl and cover with oiled clingfilm. Leave to prove (rise) in a warm place for 1 hour. Grease a large baking tray with olive oil.
Tip dough onto a floured surface and shape into your desired loaf shape *see Recipe Notes (I shape my loaf into a flat oval similar to the shape of a ciabatta loaf). Gently transfer loaf to the baking tray. Using a sharp knife or kitchen scissors, cut five or six shallow slashes into the top of the loaf. Loosely cover with oiled clingfilm and leave in a warm place to prove for 30 minutes. Put a large baking tray at the bottom of your oven and preheat oven to 200°C fan.
Remove clingfilm from loaf and put bread in oven on the top shelf. Add some hot water to the preheated baking tray that is in the bottom of your oven to create steam that will give your loaf a crust. Bake loaf for 35-40 minutes or until the base of the bread is crispy. Remove from oven.
*shaping your bread loaf: I like a freehand shaped loaf but you can use a loaf tin instead if you want the bread to have more height.