This classic loaf recipe is straightforward and uncomplicated, and results in a light, squidgy bread, perfect for your morning toast.
You'll need a 900g loaf tin to make a loaf, or a large oven tray if making a boule. Ideally they should be non-stick, but if you don't have these to hand, just use parchment or baking paper.
Classic White Loaf
Makes 1 loaf or 1 boule
Prep 15 minutes
Proving 2 hours
Cook 30 mins
Cooling 2 hours
Suitable for vegans and vegetarians
500g strong white flour (plus a bit extra for dusting)
7g fast-action yeast
1 tsp sugar
3 tbsp rapeseed or vegetable oil
300ml water (I use 100ml boiling water and 200ml tap water in a jug)
2 tsp salt
If using a stand mixer, fit the dough hook attachment to your stand mixer. Add the flour to the bowl. Add the yeast to one side of the flour. Put the sugar on top of the yeast. Add the water and oil. Mix on a low speed for 1 minute.
If kneading by hand, use your hands in the bowl to mix the flour, yeast, sugar, oil, and water into a rough dough, then dust your kitchen surface with a little flour, tip out the dough, and knead for 1 minute.
Don't add the salt until the dough is mixed, as it can cause the yeast to stop working.
Now that the dough is mixed, sprinkle over the salt and mix on a low speed, or knead by hand on your kitchen surface, for a further 9 minutes.
Cover the dough in your bowl with a clean tea towel or cling film. Put in the warmest place in the room and leave to prove for 1 hour.
Scatter a little flour over your kitchen work surface, tip the dough out and knead by hand for a couple of minutes. You can't use a stand mixer for this stage.
Sprinkle a bit of flour in your 900g loaf tin and knead the dough into a fat cigar-shape and place into the loaf tin. (If you don't have a loaf tin, this recipe works just as well for making a boule; just sprinkle some flour onto a nonstick oven tray, form the dough into a ball and place in the centre of your tray). If using a loaf tin or tray that isn't non-stick, line it with parchment or baking paper before sprinkling with flour and adding the dough.
Put your tin or tray back into the same warm place and leave to prove for a further hour.
Towards the end of this second hour, preheat your oven to 220°C (200°C fan).
Make three diagonal incisions along the top of the dough with a sharp knife and sprinkle the top with a little extra flour.
Bake for 25-30 minutes. Using oven gloves, tip the bread upside down into one hand and tap the bottom with your other hand: it should sound hollow - if not, put it back in the oven in your tin, or on your tray, for a further five minutes.
Cool on a wire rack for 2 hours.
Make-ahead note: lasts 2-3 days when kept in a bread bag, bread bin, or wrapped in parchment or baking paper.
