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Basic White Bread

The most basic of white breads, with a soft non-floury crust. Autistic teenager approved!
Prep Time30 mins
Cook Time30 mins
Proving Time3 hrs
Total Time4 hrs
Course: Breakfast, Main Course, Side Dish, Snack
Cuisine: British
Keyword: basic, bread, dairy-free
Author: kati10705


  • 500 g Strong White Bread Flour
  • 1 ½ tsp Salt
  • 1 tsp Caster Sugar
  • 1 sachet Fast Action Yeast 7g
  • 300 ml Warm Water


  • Put the flour, sugar, salt and yeast in a bowl. Make sure the yeast and salt are on opposite sides of the bowl!
  • Mix the dry ingredients together.
  • Add the warm water (make sure this is not from the hot tap, but is a mix of water from your kettle and cold water, should be between 40°c and 50°c, or warm to the touch).
  • Mix the water into the dry ingredients until you have a dough. It might be a bit sticky, but don't worry.
  • Turn the dough onto a clean table and knead. Keep kneading until the dough feels warm, soft and not sticky. This might take about 10 mins.
  • Lightly oil the bowl and place the dough back in. Cover with a tea towel and leave for 2 hours.
  • When the dough has doubled in size, knock it back and turn out onto the table surface again.
  • Knead again, but only for a couple of minutes this time. Shape into a sausage, trying to keep a smooth surface on the top. Place into a loaf tin.
  • Cover and leave for 1 hour.
  • Heat your oven to 190°c.
  • When the dough has again doubled in size, slash the top with a serrated knife and put in the oven.
  • Bake for 25-30 mins. You can take the bread out of the tin with a clean tea towel and tap the bottom. If it sounds hollow, then it's done.
  • Take your bread out of the oven and out of the tin and leave to cool.
  • The finished bread keeps well, I keep mine in an old loaf's plastic bag.