Search
x
×
The Cook Book
x

Classic White Loaf Recipe

Home » Written Recipes » Recipes » Desserts » Classic White Loaf Recipe
Classic white loaf

Serving Details

Serves: 8-10 slices

Difficulty: Easy

Recipe Description

This Classic White Loaf recipe is perfect for beginners and seasoned bakers alike. With its soft crumb and golden crust, this loaf is versatile and delicious on its own or as a base for sandwiches.

Cooking Time

  • Preparation Time: 20 minutes
  • Rising Time: 1 hour 30 minutes
  • Baking Time: 25-30 minutes
  • Total Time: 2 hours 20 minutes

Nutritional Ingredients

Per Slice:

  • Calories: 150
  • Carbohydrates: 30g
  • Protein: 5g
  • Fat: 1g

Ingredients

  • 500g strong white bread flour
  • 7g fast-action yeast
  • 1 tsp salt
  • 300ml warm water
  • 1 tbsp olive oil

Instructions

  1. In a large bowl, mix the flour, yeast, and salt.
  2. Add the warm water and olive oil, then mix to form a dough.
  3. Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
  4. Place the dough in a bowl, cover, and let rise for 1 hour or until doubled in size.
  5. Punch down the dough and shape it into a loaf. Place in a greased loaf tin.
  6. Cover and let rise for another 30 minutes.
  7. Preheat the oven to 220°C (200°C fan/gas mark 7).
  8. Bake the loaf for 25-30 minutes until golden brown and sounds hollow when tapped on the base.
  9. Cool on a wire rack before slicing.

FAQs

Q: Can I use whole wheat flour instead?

A: Yes, but it may alter the texture. You may want to use half whole wheat and half white flour for a softer loaf.

Q: How do I know if the bread is fully baked?

A: A fully baked loaf sounds hollow when tapped on the bottom and has a golden crust.

You May Like

Chef Helena Adentro Biography (Colombia)

Discover the culinary journey of renowned Chef Helena Adentro, hailing from Colombia. Explore her captivating biography, as she shares her passion for flavors, innovative techniques, and deep-rooted Colombian traditions. Immerse yourself in the vibrant world of Chef Helena as she artfully combines local ingredients and international influences to create unforgettable culinary masterpieces. Uncover the story behind this talented chef and prepare to be inspired by her remarkable achievements in the gastronomic realm. Delve into Chef Helena Adentro’s biography and savor a taste of Colombia’s rich culinary heritage.

Pepper Grapes Salad

Pepper Grapes Salad

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until firm and drain. In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour.

Chef Lee Jong-kuk Biography (Korea)

Discover the extraordinary journey of Chef Lee Jong-kuk, a culinary virtuoso from Korea. Explore his passion for creating exquisite dishes rooted in tradition, while infusing them with modern flair. Uncover the secrets behind his acclaimed recipes and witness the artistry that has captivated taste buds around the world. Delve into Chef Lee Jong-kuk’s biography and be inspired by his relentless pursuit of culinary excellence. Embark on a flavorful adventure through the life of this renowned Korean chef.

Latest Recipes

Top 10

Chefs Biography

×
Bombay Biryani

Bombay Biryani

Serving Details Serves: 4-6 Preparation Time: 30 minutes Cooking Time:

Untitled 1

Lentils and Spinach Recipe

In a heavy pan heat oil over a medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 mins. Add minced garlic to onion and cook and stir until fragrant, about 1 min more.

Iced Mocha ccexpress

Iced Mocha

Serving Details Yield: 1 serving Preparation Time: 5 minutes Cooking

Bombay Biryani

Bombay Biryani

Serving Details Serves: 4-6 Preparation Time: 30 minutes Cooking Time:

Untitled 1

Lentils and Spinach Recipe

In a heavy pan heat oil over a medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 mins. Add minced garlic to onion and cook and stir until fragrant, about 1 min more.

Iced Mocha ccexpress

Iced Mocha

Serving Details Yield: 1 serving Preparation Time: 5 minutes Cooking

recipe image legacy id 1283484 9 2

Indian chicken salad

Lay the chicken breasts in between a double layer of cling film and bash out using a rolling pin until about 1cm thick. Rub with the tandoori spice mix and some seasoning. With a griddle pan over a medium heat, cook the chicken for about 3-5 mins on each side until cooked through. To make the dressing, mix together the coriander stalks, lime zest and juice, coconut milk and mango chutney until you have a pourable dressing – then season. Arrange the salad ingredients on a big platter. When the chicken is cooked, slice it and add to the salad. Then drizzle on some dressing, scatter with coriander and poppadum pieces and serve.

recipe image legacy id 295478 10 3

Green bean minestrone

Fry the onion, garlic, carrot and celery in the olive oil in a large saucepan until tender but not browned. Scoop out and set aside. Fry the pancetta, if using, you won’t need to add any more oil but keep the heat low until it starts to give off fat. Fry until browned but not too crisp. Tip into a sieve and drain off any excess fat. Put the carrot mixture back into the pan with the pancetta and add the bay leaf, plenty of seasoning and the stock. Bring to a simmer, add the pasta and cook for 5 mins. Top and tail the green and runner beans, slice both into lengths that will easily fit on a spoon and add to the pot with the broad beans. Cook for 3 mins, then add the cabbage. Bring back to a simmer and cook for 2 mins. Spoon the pesto onto the top of the soup just before serving and serve with the bread.

recipe image legacy id 192535 12

Chicken chow mein

Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients. Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining. Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

Chicken wing dippers 216857c 2

Chicken wing dippers

Put the wings in a large bowl and toss with 1 tsp salt, the cornflour and baking powder – this will help the skin go crispy when baking. Chill, covered, for at least 1 hr, or ideally overnight. Heat the oven to 220C/200C fan/gas 7. Toss the wings with the oil, then arrange in a single layer on a wire rack set over a baking tray. Bake for 25-30 mins until golden, then turn the wings over and bake for 25-30 mins more until crisp. Transfer to a platter with sauces for dipping (see tips below), or put a large bowl on the table next to each sauce and toss the wings in the sauces.

Chicken Inasal aebcf0a

Atchara

Mix the papaya, carrots, shallots, chilli, ginger and garlic with a good sprinkle of sea salt and allow to drain in a sieve for 10 mins. Rinse the vegetable mix and drain well. Meanwhile, bring the cider vinegar, caster sugar and 90ml water to the boil, then turn off the heat. Put the vegetables into two 330ml sterilised jars, or an airtight container, and pour over the pickling liquid. Serve with the chicken inasal (see ‘goes well with’, below). Will keep in the fridge for five days.

Most Popular Recipes

x
x