Bread Recipes

White Loaf Bread

A few weeks ago I attempted to make ciabatta whilst competing in my very own “Not So British Bake Off”. It tasted good, but I wasn’t thrilled with the way it turned out. I knew I could make better bread! And if you follow me on instagram you’ll know that a few days later, I did!

White Loaf Bread
sideshot
(Adapted from Paul Hollywood’s recipe)
Ingredients:
500 g strong bread flour
40 g soft butter
12 g fast-action dried yeast
2 teaspoons of salt
300 ml of tepid water
a little olive oil

Put the flour into a large mixing bowl and add the butter. Add the yeast at one side of the bowl and add the salt at the other. Stir all the ingredients with a spoon to combine.

Add half of the water and turn the mixture round with your fingers. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. You might not need all of the water– you want a dough that is well combined and soft, but not sticky or soggy. Mix with your fingers to make sure all of the ingredients are combined and use the mixture to clean the inside of the bowl. Keep going until the mixture forms a rough dough.

Lightly grease  your countertop with olive oil (as opposed to sprinkling it with flour) and turn your dough out on it. Fold the far edge of the dough into the middle of the dough, then turn the dough by 45 degrees and repeat. Do this several times until the dough is very lightly coated all over in oil.

Now knead the dough by pushing the dough out with the heel of your hand and then folding it back on itself. Then rotate your dough 90 degrees and repeat.  Do this for about 5 minutes until the dough is smooth and stretchy.  Then lightly oil a clean mixing bowl, put your dough inside it, cover the bowl and let the dough rise, at least double in size. (This will take at last an hour maybe longer.)

Then line a baking tray with baking paper. Take the dough out of the bowl once it has doubled in size and knock the air out of it by kneading it hard. Then gently turn and smooth the dough into a round shape and place it on your baking tray.  Cover it with a tea towel and let it rise and double in size again. (Again usually at least an hour.)

Preheat your oven to 220 C (425 F) and place an empty roasting tin at the bottom of the oven, when the loaf has doubled in size. With a sharp knife, score it in a checkerboard pattern.  Place the loaf in the middle of the oven and fill the roasting tin with a bit of cold water just before you close the oven door.

Bake for about 30 minutes. Your loaf should be golden, and hollow sounding when you knock on the bottom.
risingscoring loaf top shotsliced bread
Is there anything better than warm bread and butter?

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  • That looks delicious! I bet your whole house smelled great as well!

  • No there is nothing better than bread and butter! I am so hungry now – is 11.12 too early for lunch? x

    • Thank you! And to answer your question (a tad late in answering, sorry). No that’s definitely okay. I think that 11 is a respectable time for lunch some days. πŸ˜‰ xx

  • Your bread turned out amazing! I bet the house smelled incredible – our house always does when I bake bread! And no, there’s nothing better than warm, fresh bread and butter! Xx

  • Your bread looks so pretty! I am pretty sure if we were roommates I would gain weight daily!

  • I missed the first attempt but I’m sure this one is better anyhow – looks so so good! x

    • The ciabatta didn’t look brilliant, but it tasted nice. This plain white loaf turned out just the way I wanted it to! (Well not 100% but I’m a bit of a perfectionist.) And thank you! xx

  • This looks amazing! I can’t figure out which type of flour in Germany is meant for bread!

    • For this I used bread flour as opposed to plain or all-purpose. I did some internet hunting for you and what I can come back to you with is in Germany Flour type 812 would be the equivalent of English bread flour. But I don’t even know if that makes sense since I’ve never went shopping in Germany. Sorry not to be more help! x

  • Nothing better. Except possibly the addition of jam πŸ˜‰

  • Miho

    this looks like something straight from everyone’s favourite local bakery! i love the pattern at the top of the loaf too. Baking bread scares me a little bit, but I am definitely bookmarking this. x

    Miho @ Wander to Wonder

    • Thank you so much, Miho! And if you make it, definitely let me know how it turns out for you! x

  • probably not. this is pretty much the tops of the top.

  • That looks absolutely gorgeous – just like all of the shops here! I will def be making this.

  • I’ve never tried making homemade bread…besides quick bread. This looks so yummy and comforting!

    • Thank you so much! I’m not a fabulous bread maker so I was proud of finally managing to make one that tasted AND looked alright! x

  • Oh my gosh that dough and the finished bread both look amazing! Good job!x

  • Looks delicious! Thanks for sharing the recipe πŸ™‚

    STYLE VANITY

  • You perfected it! You’re going to be a great baker/cook by the time you reach Grandma status.. lol. Seriously though, all your nieces and nephews will always want to come to your house!

    • I’m going to be like the Mrs. Claus of grandmas! Sam already has 3 nieces and nephews soon to be 4!!!! x

  • successfully making bread is, like, the peak of kitchen achievements! yum πŸ™‚

    • I think it’s the baking achievement that I am most proud of – just because bread and I have a lifelong love affair that no man can ever top. x