Basic Soft White Bread
Prep time
Cook time
Total time
A small lovely soft and light loaf.
Serves: 1
  • 225g white bread flour
  • 1 teaspoon salt
  • 1 teaspoon fast acting yeast
  • 1 teaspoon caster sugar (or honey)
  • 150 ml luke warm water
  • 30g butter (melted) or olive oil
  • A little extra flour for dusting
  • A little oil for greasing the loaf tin
  • 1 egg to glaze
  • Poppy seeds optional
  • 1 1lb loaf tin
  1. Oven Temp: Gas 6, 400F, 200C (180C Fan)
  2. Sift flour into a large bowl or the bowl of a stand mixer with the dough hook attached.
  3. Add the yeast and sugar to one side of the bowl. Add the salt to the other side of the bowl. This helps stop the yeast being retarded by the salt.
  4. Make a well in the centre and add in the water and cooled melted butter.
  5. Mix together well and bring to a ball. You do not want an over dry dough or it will not rise well. I prefer my dough on the slightly wetter side at this point as when you start kneading you can add a little flour to bring it to a smooth and silky consistency.
  6. Knead for 10 minutes by hand or 7 minutes in a stand mixer with a dough hook.
  7. Once the dough is smooth and elastic, gather into a ball and put it in a lightly oiled bowl, cover the bowl with plastic wrap or a bag and leave it to rise in a warm spot until it has doubled in size.
  8. Once doubled in size it is time to 'knock it back' Basically just punch all the air out of it and knead for 30 seconds.
  9. Shape the dough to fit your loaf tin. Cover with oiled plastic wrap and leave to rise until doubled again.
  10. Preheat oven to 200C/180C Fan.
  11. Carefully egg wash the top of the loaf and sprinkle with a little salt (or poppy seeds if using). Do not let the egg wash touch the tin as that will make removing it very hard.
  12. Bake for around 30 mins until the loaf is golden brown and sounds hollow when tapped underneath. Cool on a wire rack.
Recipe by Cluck, Muck & Cook at