Basic White Bread

Basic White Bread

Basic white bread recipe which makes a delicious loaf and perfect for sandwiches, toasted or simply serve with a warm bowl of hearty soup. Suitable for freezing too.

Prep time: 10-15 mins plus extra for proving Bake time: 35-40 mins Makes: 1 loaf
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  • 500g Wessex Mill Strong White Bread Flour
  • 2 tsp quick yeast (we like to use Doves Farm)
  • 1 tsp sugar
  • 1 tsp salt
  • 300g water
  • 1 tbsp oil
  • plus oil, for tin


  • 1 x mixing bowl
  • 1 x 900g/2lb bread tin
  • 1 x wire cooling rack


220˚C, Fan 200˚C, 425˚F, Gas 7

  • Place the flour, yeast, sugar, salt and water in your mixing bowl, start mixing together then sprinkle the oil over the top.

  • Mix into a slightly sticky dough and continue mixing and kneading with your hands until it becomes soft and silky.

  • Place the dough back into your bowl, cover with a clean tea towel and leave to rest for 30 minutes (this is known as bulk proving the dough).

  • Turn the dough onto the work surface. Press and turn the dough a few times, without tearing it, to push out the fermentation gas then bring the sides of the dough together to make a tight ball. (this process is called knocking back the dough.)

  • Return the dough to the bowl, cover again with the tea towel and stand it for another 30 minutes. (this is called the intermediate prove)

  • Rub some oil around the inside of a 900g/2lb bread tin.

  • Knock back the dough again, pressing and shaping it to fit the tin (traditionally known as moulding the dough).

  • Put the dough in the tin and cover with a tea towel and stand at room temperature for about 30 minutes (This is the final prove).

  • Bake for 35-40 minutes.

  • Tip the bread out of the tin and leave to cool on a wire rack. (the bread will be cooked when it sounds hollow when tapped on the bottom).

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