“Like a pot of tea or boiled eggs a homemade white tin loaf is one of life’s simple pleasures”.

It can be easy to make the simplest things in life unduly complicated and I do enjoy a challenge, but sometimes there is a real pleasure in getting back to basics with a simple, humble loaf.

So, this week I have asked Vanessa Kimbell to come up with a step-by-step guide to a simple loaf. It’s an ideal recipe to share with friends or family that are new to bread making to inspire them to have a go.

If like me, and Paddington, you have a penchant for marmalade spread over warm buttered toast then we’ve got two places you can win on marmalade expert Vivien Lloyd’s course, being held at The Sourdough School, in Northampton on Friday 30th January. All you have to do is email competiton@bakerybits.co.uk with a photo of your own home baked bread and you will automatically be entered to win a place.

For those of us who are ninja bread makers, there is still something comforting and familiar about baking a simple white tin loaf. It’s like playing an old song you know the words to. Take a look at the recipe, or if you prefer, why not download and print a copy?

This is also the ideal first loaf, and I have to thank my youngest daughter for volunteering to help with the photographs. It doesn’t matter how old you are, there is real delight in baking your very own loaf, so I’d highly recommend this beginner’s bread making kit, as it has everything you need to get started.

My tips to make the perfect white loaf

• Use a good quality artisan flour. I love stoneground flour as it is more nutitious and flavoursome.

• Use a good quality tin. Cheap tins do bread no favours: a good tin will not only last for many years, but also your bread will bake evenly and will not stick to the base of the tin.

• Don’t use old yeast that has been lingering at the back of the cupboard for months. A new pack of yeast will guarantee that your loaf will rise.

• Do use sea salt. Good quality sea salt will give your bread flavour, help develop the gluten, and add micro nutrients to your everyday loaf.

• Measure things accurately. Many experts can get the quantities correct by feel, one of the ways that beginners – and some experts can get it wrong. Using accurate scales to measure all of the ingredients and a decent thermometer can make a big difference to the reliability of your bakes.

• Practice makes perfect. Baking bread well is a skill and takes time to develop, although recipes like the basic white is ideal for beginners. Develop your skills through reading or attending a course near you.

Don’t forget to take a look at our clearance lines.

Baker’s Starter Kit

The ideal get-started bread baking kit for beginners, comprising the excellent book Dough and lots of equipment to start baking bread.

USA Pan 2lb loaf tin

A tough 2lb loaf pan from USA Pan, part of the Bundy family also making the renowned Chicago Metallic range, made from commercial grade bakeware and is designed for frequent use.