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White Bread

Quick and easy to prepare, this recipe is my go-to for a simple, no-frills white bread loaf - the perfect foundation for a delicious sandwich or a fresh slice of toast! Whether you are new to baking or a seasoned pro, this one is a must-know.



- 550g Strong white bread flour

- 10g Fast action yeast

- 10g Fine sea salt

- 35g Butter (softened)

- 300ml Warm water

- 1tbsp Olive oil


- In a freestanding electric mixer, with dough hook attachment, place the flour, yeast, salt (on the opposite side to the yeast), oil and butter.

- With the mixer on low speed, add the water in a steady stream before turning up the speed and allowing the dough to come together fully.

- After the dough has come together, remove from the mixer and knead by hand for around 5-8 minutes.

- Place the dough in a lightly oiled bowl, cover and allow to rise until doubled in size (at least 90 minutes).

- Turn out the dough onto a lightly floured surface and shape - either into a bâtard, boule or any other shape you would like. (If you wish to use a loaf tin I would advise using approximately 3/4 of the dough produced and placing it in a 2lb loaf tin - then shape the remaining 1/4 into bread rolls).

- Cover the loaf with cling film and allow to prove for 1 hour.

- Meanwhile preheat your oven to 200C Fan / 230C and place a shallow tray of water in the bottom of the oven to produce steam that will give your loaf a beautiful crust when it bakes.

- Remove the cling film, dust with flour and score before baking the loaf for 30 minutes or until it sounds hollow when the bottom is tapped lightly.


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