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White Bread Loaf

White Bread Loaf

The perfect loaf for sandwiches and toast!
Course Side Dish
Cuisine British
Keyword Bread
Prep Time 35 minutes
Cook Time 30 minutes
Resting time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Servings 12
Calories 173kcal
Author thebakingexplorer


  • 500 g Strong white bread flour
  • 1 tsp Salt
  • 7 g Sachet of fast action dried yeast
  • 30 ml Olive oil
  • 285-300 ml Water


  • Put the flour into a large mixing bowl, or the bowl of your stand mixer, then add the salt and yeast on separate sides of the bowl and stir everything together
  • Add the olive oil and mix it in, then add the water. Different flours have different levels of absorbancy, so add 285ml and mix everything together to form a rough dough. If it's too dry then you can add more water, but you shouldn't need more than 300ml
  • If you are using your stand mixer fitted with a dough hook to knead the dough, set onto a low speed and leave to knead for 10 minutes
  • If you are kneading by hand, very lightly dust the work surface with flour, then knead for 10 minutes until the dough is soft and supple
  • Lightly oil a bowl (I use a pastry brush to evenly spread the oil all around the bowl), and place the dough in it. Cover with cling film and leave in a warm place to rise for 1 hour, or until doubled in size
  • Tip the dough out onto your work surface and use your hands to flatten it out into a rectangle shape, roughly the width of your loaf tin
  • Roll it up from one of the shorter ends, using your thumbs to keep the roll tight and press the dough together. Once it's rolled into a sausage shape, use your fingers to pinch the seam together
  • Turn the dough over so the seam is on the bottom. Lightly oil your loaf tin (I use a pastry brush to get into all the corners) then pick up the dough and drop it into the tin
  • Loosely cover the tin with cling film and leave to rise for 30 minutes
  • Meanwhile, pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7
  • After the 30 minutes is up, remove the cling film and bake for 30 minutes, or until golden, risen and the bread sounds hollow when the base is tapped
  • Allow to cool fully before slicing, then enjoy!
  • You can freeze the bread, or it is best eaten within 2 days



Calories: 173kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 1mg