Easy homemade soft white bread is a must have recipe. If this is your first time making bread then this step by step recipe is for you.
Tips for Homemade White Bread
- To check if the dough is kneaded enough you can do the ‘window test’. When you pull a piece of dough gently apart it should become nearly see through but not tear. This shows that the gluten is activated and is becoming stretchy.
- When you are trying to figure out if your dough is proofed enough, press on it with your finger and the indent should slowly return to the surface. If it springs back quickly then it needs to proof longer.
- Knocking back the dough just means to punch the air out of the risen dough.
- Use fresh yeast. If it is not fresh and in date, it probably won’t rise.
Easy Soft White Bread
- 500 g White Bread Flour (plus extra for dusting) sieved
- 3 teaspoons Salt
- 7 g Sachet Yeast
- 2 tablespoons Olive Oil
- 300 ml Water
- Line a loaf tin with baking parchment.
- Mix the flour, salt and yeast in a large bowl.
- Make a well in the center, then add 2 tablespoons of olive oil and 300ml of water and mix well. If the dough feels stiff, add a tablespoon of water.
- Place the dough onto a lightly floured work surface and knead for around 10 minutes.
- Once the dough is smooth, place it in a lightly oiled bowl and cover with cling film or a clean damp tea towel.
- Leave it to rise for one hour or until doubled in size.
- When the dough is double in size, knock back the dough then gently shape the dough into the loaf tin.
- Leave for another hour or until it doubles in size.
- Heat the oven to 200°c/fan 180°c/390°F.
- Dust the loaf with some extra flour and using a knife cut parallel lines on top.
- Bake for 25/30 minutes until golden brown on the outside.
- Remove the loaf from the tin and tap the bottom, it should sounds hollow.
- Cool on a wire rack.
- Serve on its own or with a beautiful soup or stew.