How to Make a Loaf of White Bread

by Darren Collings

Easy to make handmade white bread.

Supplies

  • 700 Grams Strong white bread flour
  • 7 Grams Easy bake dried yeast
  • 450 Milliliters Lukewarm water
  • 2 Teaspoons Salt
  • 1 Beaten egg
  • 1 Baking sheet
  • Non stick baking paper
  • 1 Roasting tin
  • Brush
  • Instructions

    Step 1

    Here are the supplies. You will also need a baking sheet, roasting tray, a bowl, cling film, baking paper, beaten egg (for glaze) and a brush

    Step 2

    Put the flour and salt into a large mixing bowl. Add the dried yeast. Mix well, then make a well in the centre

    Step 3

    Pour the lukewarm water into the well

    Step 4

    Mix the flour into the water to make a soft but not sticky dough. If there are dry crumbs or the dough feels stiff and dry, work in more lukewarm water. If it feels sticky then work in a more flour

    Step 5

    Turn the dough out onto a lightly floured work surface. Knead thoroughly for 10 minutes.

    Step 6

    To knead, stretch the ball of dough away from you by holding one end down with your hand and using the other hand to pull and stretch out the dough as if it were an elastic band

    Step 7

    For tips on kneading take a look on YouTube

    Step 8

    Gather the dough together into a ball. Give it a quarter turn and repeat the stretching and gathering back movements. The dough should start to feel pliable yet firm and look smooth and silky

    Step 9

    Return the ball of dough to the bowl and cover with cling film. Leave to rise until doubled in size (this will take 1 hour in a warm kitchen, 2 hours at normal room temp, or overnight in the fridge)

    Step 10

    Punch down the dough with your knuckles to deflate it. Turn it out onto a lightly floured work surface and knead gently for a minute. Divide the dough in two equal portions and shape each into a ball

    Step 11

    Roll each ball around under your cupped hand until very smooth and neat. Set it on a sheet of non stick baking paper. Dust with flour. Cover the loaves lightly with cling film and leave to rise.

    Step 12

    Leave to rise until just doubled in size (about one hour at room temperature). Towards the end of the rising time preheat oven to 230 degrees C/450 degrees F/gas mark 8

    Step 13

    Put a baking sheet into the oven to heat up and put a roasting tin at the bottom of the oven

    Step 14

    Uncover the loaves and sprinkle with more flour. Slash the top of the dough with a sharp knife. Transfer them, on the paper, to the hot baking sheet.

    Step 15

    Brush with beaten egg. Then put them in the oven.

    Step 16

    Pour a cup of cold water into the hot roasting tin to produce steam and bake for 15 minutes.

    Step 17

    Rotate the sheets for even browning. Reduce oven temp to 200degreesC/400degreesF/gas 6. Bake for a further 15 minutes or until golden brown

    Step 18

    Once golden brown and the loaves sound hollow when tapped underneath they are done. Leave to cool on a wire rack.

    Step 19

    Slice, ready to eat