Simple White Yeasted Loaf

Ingredients

Ingredients:

500g strong white bread flour
9g (1 sachet) instant yeast
10g (1 ½ tsp) fine sea salt
320ml warm water (about body temperature – not hot)

Simple White Yeasted Loaf Recipe

There’s something special about a simple homemade loaf. This one bakes up soft and light, perfect for everyday sandwiches, golden toast or just a warm slice with butter and jam straight from the oven. With just a few basic ingredients, it’s a lovely recipe to have on hand whenever you fancy fresh bread at home.

P.S. Once you’ve perfected this loaf, try swapping in some wholemeal or Nuttimalt flour for part of the white. It adds a rich, nutty flavour and makes a nice change.

Tin size tip:This recipe makes around 750g of dough, perfect for a 2lb (900g) loaf tin (about 23 x 13 x 7cm / 9 x 5 x 3in).If you only have a smaller 1lb (450g) tin, just halve the recipe so your dough doesn’t overflow in the oven.No tin? No problem:If you don’t have a loaf tin, simply shape the dough into a round ball (a boule) or an oval (a batard), place it on a baking tray lined with parchment, and let it rise there.When it bakes, it’ll spread a little and turn into a rustic, golden loaf, perfect for tearing and sharing.

Method

Combine ingredients - In a large bowl, stir together the flour, yeast and salt. Add the warm water and mix with a dough whisk or scraper until it comes together into a rough dough.

Knead the dough - Tip the dough onto a lightly floured surface. Knead for 8–10 minutes until it feels smooth and stretchy. (If sticky, dust hands lightly with flour – but don’t add too much extra.)

First rise - Place the dough back into the bowl, cover with a damp cloth or bowl cover and leave somewhere warm for about 1 hour, or until it has doubled in size.

Shape it - Lightly flour your work surface. Tip the dough out, press it gently to knock out the air, then shape it into a ball or oval.

For a free-form loaf: Place it into a floured bowl to proof.

For a tin loaf: Shape it into an oval and place it into a greased 2lb/900g loaf tin.

Second rise - Cover again and let it rise for 30–40 minutes, until the dough looks puffy and has grown by about half again.

Bake - Preheat your oven to 220°C (200°C fan) / 425°F / Gas 7.

For a free-form loaf: Tip it out onto a preheated baking tray, dust the top with a little flour and slash with a sharp knife. Bake for 30 - 35 minutes.

For a tin loaf: Simply keep the proofed dough in the tin, dust the top with a little flour, slash with a lame or a sharp knife and put in the oven to bake for 30-35 minutes.

The bread is ready when golden brown and it sounds hollow when tapped underneath.