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Basic White Loaf

Course: Breakfast
Cuisine: english
Keyword: Bread
Servings: 1 Loaf
Author: Tom Herbert
Cost: £


  • 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


  • 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.


  • 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.