A Traditional White Bread Recipe

Simple Good Old-Fashioned Crusty Fresh Bread

Nov 3, 2008 Jen Syrkiewicz

There's nothing more satisfying than plain crusty fresh white bread, soft in the middle and piping hot from the oven.

This simple recipe is ideal for producing light crusty and delicious home-made white bread loaves, perfect for sandwiches, toasting or just snacking on, freshly baked and warm. There is no greater pleasure than lifting a perfect crusty white loaf from the oven knowing that it is additive and chemical free. The scent of freshly-baking bread is unparalleled for bringing back memories of English winters and family meals around the dining table.

Many people think that home-made bread is difficult or complicated, but it is a surprisingly simple thing to make. However, it does take time. Once that fresh loaf comes out of the oven, cracking and steaming with a heavenly scent, the time taken will undeniably be considered a small sacrifice!

The recipe can be adapted for one large, or two small white loaves.

Ingredients

1 lb 8 oz (700 g) strong white bread flour
1 level tablespoon salt
1 level teaspoon easy-blend dried yeast
1 level teaspoon caster sugar
about 15 fl oz (425 ml) hand-hot water

Method

Put the oven on at the lowest possible setting, and warm the flour in the oven for a few minutes.
Sieve the flour, salt, yeast and sugar into a large mixing bowl
Make a well in the centre of the mixture, then add the water
You will also need two 1 lb (450 g) loaf tins or one 2 lb (900 g) loaf tin, well buttered.
Mix to a dough, adding a spot more water if required
Transfer the dough to a floured flat surface
Knead the dough until it develops a sheen and becomes springy and elastic
Cover it with a damp tea towel and prove until it has doubled in bulk, which will be (approx two hours at room temperature)
Knead again for two minutes
Place in an oiled and floured loaf tin and leave to prove again until it has risen over the side of the tin (about an hour)
Pre-heat the oven to gas mark 8, 450°F (230°C)
Bake the loaf for 35-45 minutes, until it sounds hollow when tapped.
Cool on a wire rack.

Serving the Fresh Bread

Serve the bread hot from the oven with butter and cheese or jam, or keep it for a few days until it is ready for toasting. After leaving it to cool the bread will be perfect for traditional sandwiches such as salmon and cucumber, tuna mayonnaise or ham salad – the bread will make the sandwich perfect, so use some imagination to serve!

It is also lovely to serve the bread with a fresh and hearty home made soup.

Note: Making bread in a processor is even easier than mixing and kneading by hand, as it takes the work out of the preparation.

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Home made Bread