Easy White Homemade Bread

Bring the aroma of homemade bread to your kitchen by baking fresh loaves of these favorite bread recipe. Once you've mastered this basic loaf, the bread-making world's your oyster.

Nutrition: per serving

• kcal111
• fat1g
• saturates0g
• carbs24g
• sugars1g
• fibre0g
• protein4g
• salt0.31g

Homemade Bread Recipe

Classic white loaf

"Very easy turns out perfectly every time. I enjoy the aroma of freshly baked homemade bread in my kitchen."

Ingredients

500 g strong white flour, plus extra for dusting
7 g sachet fast-action dried yeast
1 tsp salt
up to 350 ml lukewarm water
a little sunflower oil

Method

PREP: 20 MINSCOOK: 45 MINS

Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.

Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month, for greasing

Tip: All machines differ - follow manufacturer's instructions for a basic white loaf.