Description of this recipe: This recipe guides you through creating a simple, yet satisfying, classic white loaf from scratch. It yields a wonderfully soft and airy bread with a golden-brown crust – the perfect canvas for toast, sandwiches, or simply enjoying with a pat of butter.
Why you will love this recipe:
- Homemade Goodness: There’s nothing quite like the aroma of freshly baked bread filling your home. This recipe allows you to experience the joy of creating something delicious and nourishing with your own hands.
- Simple Ingredients: You likely already have the majority of the ingredients in your pantry. This recipe relies on pantry staples, making it an accessible option for any home baker.
- Versatile: A classic white loaf is incredibly versatile. Enjoy it as toast for breakfast, use it to make sandwiches for lunch, or serve it alongside your favorite soup or stew for dinner. The possibilities are endless!
- Perfect for Beginners: This recipe is designed to be straightforward and easy to follow, even for novice bakers. The clear instructions and helpful tips ensure a successful outcome every time.
- Customizable: Once you master the basic white loaf, you can easily adapt the recipe to create variations. Experiment with different flours, add herbs or seeds, or create unique shapes and designs.
Introduction
Baking a loaf of bread might seem intimidating at first, but it’s a truly rewarding experience. This classic white loaf recipe is your gateway to the world of homemade bread. We’ll break down each step, from activating the yeast to achieving that perfect golden crust, ensuring a delightful baking journey and a delicious loaf you’ll be proud to share. The beauty of this recipe lies in its simplicity. You don’t need fancy equipment or advanced techniques to achieve a beautiful, flavorful loaf. With a few basic ingredients, patience, and our detailed instructions, you’ll be enjoying warm, homemade bread in no time. The act of kneading the dough, watching it rise, and finally, savoring the aroma of it baking in the oven is a sensory experience that brings a sense of calm and satisfaction. Forget store-bought bread, and join us on this simple adventure!
Ingredients:
- 500g strong white bread flour, plus extra for dusting
- 7g sachet fast-action dried yeast (also known as instant yeast)
- 1 teaspoon salt
- Just under 350ml lukewarm water
- Sunflower oil, for proving
Preparation:
Step 1: Combine the Dry Ingredients and Activate the Yeast:
In a large bowl, whisk together the strong white bread flour, fast-action dried yeast, and salt. Make a well in the center of the dry ingredients. Ensuring that the yeast mixes well with the flour before adding the water is important for even distribution and proper activation. Strong white bread flour is essential for achieving the desired texture and structure in your loaf. It contains a higher protein content, which develops gluten, the protein responsible for the bread’s elasticity and chewiness. Fast-action dried yeast is convenient and reliable, but ensure it is fresh for optimal results.
Step 2: Incorporate the Water and Form the Dough:
Gradually pour in just under 350ml of lukewarm water into the well in the center of the dry ingredients. The water temperature is crucial; too hot, and it will kill the yeast; too cold, and it won’t activate it properly. Aim for water that feels comfortably warm to the touch, similar to bathwater. Use your fingers or a wooden spoon to gradually mix the flour mixture and water together, starting from the center and working your way outwards. As you mix, the ingredients will begin to come together to form a shaggy dough. Continue mixing until all the flour is incorporated. You should have a slightly wet, pillowy, workable dough. If the dough appears too dry, add a splash more water, a teaspoon at a time, until you achieve the desired consistency. Be careful not to add too much water, as this will result in a sticky dough that is difficult to work with.
Step 3: Knead the Dough:
Tip the dough onto a lightly floured surface. This will prevent the dough from sticking to the surface and make it easier to knead. Knead the dough for at least 10 minutes, or until it becomes smooth and elastic. Kneading is essential for developing the gluten in the flour, which gives the bread its structure and chewiness. Use the heel of your hand to push the dough away from you, then fold it back over itself. Rotate the dough a quarter turn and repeat the process. Continue kneading until the dough is smooth, elastic, and springs back when you poke it. Alternatively, you can use a stand mixer fitted with the dough hook attachment. Knead the dough on medium speed for 3-5 minutes, or until it becomes smooth and elastic.
Step 4: First Rise (Proving):
Lightly oil a clean bowl with sunflower oil. Place the kneaded dough into the oiled bowl, turning it to coat it evenly with oil. This will prevent the dough from sticking to the bowl during the rising process. Cover the bowl with a clean tea towel or plastic wrap. The tea towel or plastic wrap will help to trap moisture and create a warm, humid environment for the dough to rise. Leave the dough to prove in a warm place until it has doubled in size, about 1-2 hours. The proving time will vary depending on the temperature of your environment. In a warmer environment, the dough will rise more quickly. In a cooler environment, it will take longer.
Step 5: Shape and Second Rise:
Preheat your oven to 220C/200C fan/gas 7. Knock back the dough by gently tipping it out onto a lightly floured surface. Knocking back the dough removes the air bubbles that have formed during the first rise, resulting in a more even texture. Gently push the air out of the dough with the palms of your hands. Form the dough into a ball. Transfer the shaped dough to a baking sheet lined with parchment paper. Parchment paper will prevent the loaf from sticking to the baking sheet and make it easier to remove after baking. Cover the dough with a clean tea towel and leave to prove again for 40-45 minutes, or until it has roughly doubled in size again.
Step 6: Bake:
Dust the top of the loaf with a little flour. This will create a beautiful, rustic crust. Using a sharp knife or a lame (a special bread-scoring tool), slash a cross into the top of the loaf. Scoring the loaf allows it to expand evenly during baking and prevents it from cracking unpredictably. Bake for 15 minutes, then reduce the heat to 190C/170C fan/gas 5 and bake for 30 minutes more, or until the loaf is golden brown and sounds hollow when tapped on the underside.
Step 7: Cool:
Transfer the baked loaf to a wire rack and leave to cool completely before slicing and serving. Cooling the loaf completely allows the internal structure to set and prevents it from becoming gummy when sliced.
COOKING Rating:
Easy
Serving Suggestions:
- Enjoy fresh slices with butter, jam, or honey for breakfast.
- Use it to make delicious sandwiches for lunch.
- Serve it alongside soups, stews, or salads for dinner.
- Toast it and top with avocado, eggs, or your favorite toppings.
- Use it to make croutons or breadcrumbs.
Tips:
- Use high-quality strong white bread flour for the best results.
- Ensure your yeast is fresh and active.
- Don’t over-knead the dough.
- Allow the dough to rise in a warm, draft-free environment.
- Preheat your oven thoroughly before baking.
- Tap the bottom of the loaf to check for doneness. It should sound hollow.
- Cool the loaf completely before slicing.
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
3-4 hours (including proving time)
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 200 calories per slice (estimated based on 12 slices per loaf)
- Protein: Approximately 6 grams per slice
- Sodium: Approximately 150 mg per slice
Conclusion
Congratulations! You’ve successfully baked a classic white loaf. With practice, you’ll become more confident and skilled at bread making, allowing you to experiment with different flours, flavors, and techniques. Enjoy the satisfaction of creating something delicious and nourishing from scratch. There is nothing like the pride and joy of making a homemade classic white loaf.
Questions and Answers:
Q1: Can I use all-purpose flour instead of strong white bread flour?
A: While you can technically use all-purpose flour, the results will differ. Strong white bread flour has a higher protein content, which develops more gluten. Gluten is essential for creating the structure and chewiness of the bread. All-purpose flour will result in a softer, less chewy loaf that may not rise as high. If you substitute, be prepared for a slightly different texture and adjust the water content if necessary. The loaf may also not hold its shape as well.
Q2: How do I know if my yeast is still good?
A: To test your yeast, dissolve a teaspoon of yeast and a teaspoon of sugar in 1/4 cup of lukewarm water. Let it sit for 5-10 minutes. If the mixture becomes foamy and bubbly, your yeast is active and good to use. If it remains flat and lifeless, your yeast is dead and should be replaced. Using dead yeast will prevent your bread from rising properly. Be sure that the water is lukewarm and not hot, as the heat can kill the yeast.
Q3: My dough is too sticky. What should I do?
A: If your dough is too sticky, gradually add a tablespoon of flour at a time while kneading until it becomes more manageable. Be careful not to add too much flour, as this can make the dough dry and tough. A slightly sticky dough is preferable to a dry dough, as it will result in a softer, more tender loaf. Also, make sure your work surface is well-floured to prevent sticking during kneading.
Q4: How do I store the bread to keep it fresh?
A: To keep your bread fresh, store it in an airtight container at room temperature. A bread box is ideal for this purpose. You can also wrap the loaf tightly in plastic wrap or a reusable bread bag. Properly stored, the bread will stay fresh for up to three days. If you want to store it for longer, you can freeze it for up to a month. Slice the bread before freezing for easy thawing of individual slices.
Q5: Can I add herbs or seeds to this recipe?
A: Absolutely! This recipe is a great base for experimentation. You can add herbs like rosemary, thyme, or oregano to the dough during the kneading process. You can also add seeds such as sesame, poppy, or sunflower seeds. Mix the herbs or seeds in just before the first rise. Adding about 1-2 tablespoons of dried herbs or 1/4 cup of seeds is a good starting point, but feel free to adjust to your taste preferences. Just make sure they are evenly distributed.
