Basic White Loaf

Hobbs House Bakery was established in the Cotswolds in the 1920s and we are a true family business with five generations of baking experience. We are now bringing up the sixth generation of aspiring bakers.

Here is my recipe for a basic white loaf.
Enjoy!

Tom Herbert, Hobbs House Bakery
Basic White Loaf 1

Basic White Loaf

Tom Herbert
Course Breakfast
Cuisine english
Servings 1 Loaf

Ingredients
  

  • 560 g Strong white flour Organic, and locally grown an milled is best
  • 10 g Sea salt
  • 5 g Dried yeast or 10g of fresh yeast if you can get it
  • 300 ml Warm water
  • 20 ml Rape seed oil

Instructions
 

  • Weigh the flour and salt into a big bowl.
  • Measure the water and oil into a jug.
  • With a fork, stir the yeast into the water.
  • Empty the jug into the bowl and stir all the ingredients together.
  • Then knead the dough for 20 minutes (10 minutes in a mixer).
  • Once you have a smooth and elastic dough nestle it back into the bowl and cover (air tight) and leave it in a warm place to grow to twice its size or for 1 hour (whichever is first).
  • Then by hand, shape your dough so it fits evenly into a well oiled large loaf tin.
  • Dust the top of your loaf with a bit of flour and then cover the tin and leave it in a warm place to double in size or for 1 hour (whichever is first).
  • Meanwhile.. crank up your oven as high as she goes (max 240 degrees C).
  • Slash the top of your loaf and offer it into the HOT oven.
  • Check it after 10 minutes and turn the oven down a notch (210 C)
  • Take it out when its baked and beautifully golden all over (about 30 minutes)
  • Let the smell of freshly baked bread fill your home and share the joy of a real loaf.

Notes

  • Find a mill you can collect a larger sack of locally grown and stoneground flour from.
  • Use sea salt, it is saltier and better for you.
  • Don’t skimp on the kneading or be tempted to add more flour to it.
  • Bake on a baking stone for less brick-like results.
  • To get the best out of your loaf keep it in a linen or paper bag in a bread bin.
  • Or once cooled slice and freeze in a freezer bag.
  • Enjoy your lush loaf as toast, sandwiches, soldiers.
Keyword Bread

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12 Replies to “Basic White Loaf”

  1. GREAT recipe. Had to vary the amount of flour/water a bit perhaps due to a dryer climate. One warning I would give is not EVER to use rape sead oil. It is the original name for canola oil and both are GMO altered. They mutate into carcinogenic compounds when cooked. They are cooked to over 300(F) degrees during processing so they are already damaged when they enter your bottle. Use olive oil, peanut, coconut or other oils.

    1. Dear James

      thanks for this and I am glad you like the recipes. I am not a fan of rape seed oil either but it’s not my recipe! I use avacado oil a lot or if I want flavour, olive oil. Thanks!

  2. Hi
    Recently I have begun to bake bread. I notice that I can’t get a lovely white loaf as one sees in the bakers, instead within a few hours the inside of my bread has a yellowish hue to it. What am I doing wrong?
    Thanks
    Enda

    1. Dear Enda

      Now, that is a new one on me. Are you using any bicarb in the bread? Odd question but that does turn white things yellow. Also, unbleached flour (although that is rather beige, not yellow).. Let me know!

  3. I’ve tried using standard or all purpose flour for making. Although lovely when very fresh it didn’t keep as long. This had a yellow hue to it. It was made using the recipe…
    500 gram flour
    2 tsp dried yeast
    2 tsp salt
    1 tbs honey
    2 tbs olive oil
    300 ml hand hot water (200 ml cold+ 100 ml boiling)
    make 2 loaves and bake for 20 min at 200 Celsius or 1 loaf at 30 min
    Much better using strong white but nice (very) fresh with all purpose. Even better with malted seeded flour but can be a sticky when kneading add more flour or less water and its spot on.

  4. Dear Enda:

    I have the easiest way to make a loaf of white bread like our bakeries of the past offered us.

    1 tablespoon of dry active yeast
    1 tablespoon of sugar
    2 tablespoons of any vegetable oil (I use Mazola Liquid)
    2-3 tablespoons of salt
    3 cups of white bread flour (Robin Hood has a good one)
    1 1/4 cup warm water (be careful it is not too cold or hot)

    I use a kitchen aid mixer as I am not good for kneading anymore at 60 and in a wheelchair.

    Put yeast in bottom of mixer bowl. Put sugar on top. Add the warm water and stir by hand with a metal spoon 100 strokes

    Put the mixer bowl on the mixer now. let the yeast sit for 5 to 10 minutes to raise.

    Add the 2 tablespoons of oil now

    Next the salt and 3 cups of flour.

    I let it knead for me a total of 13 minutes, take off and knead for 1 more minute and make a round ball.

    My hubby prefers 1 loaf being made at a time so this 2 bread recipe can be used also for making 1 loaf.

    put the ball of bread is a well greased bowl and cover with a towel. Make sure your oven is heated to about 80-90 degrees and turn it off then, your oven should be just warm inside now.
    Put the covered bowl in the slightly heated oven and put a timer on for 1 1/2 hours.

    When that beeps it is 1/2 time, take the bread dough from the oven. This is where if you want smaller loaves you would divide in 1/2.
    Put the dough on counter and form it so that when you roll it, it will roll out longer. I then roll it up and don’t worry about tucking my ends under. I put it the rolled loaf in my loaf pan that has been has been lined with convection paper.

    Put in oven and let rise for 1 1/2 hours more.
    Take the dough out of oven and put the oven on to 350* F.
    Once the oven is up to the 350* F you can bake it for 40 minutes for a big loaf or 30 for 2 smaller loaves.

    Hope you enjoy it.

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