Perfect White Bread

    * A developed and perfected recipe for standard white bread. * Guaranteed flawless flavour. * The only recipe for white bread you will ever need.


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    • 800g Strong White Flour
    • 7g Instant (Fast-Action) Yeast / 15g Fresh
    • 500ml Water (Warm)
    • 13g Salt
    • 45g Lard


    1. Place the flour, salt and lard into a large mixing bowl, mix, then add the yeast.
    2. Make a well in the centre and add the water.
    3. Mix thoroughly, then knead either manually or using a stand mixer for 10-15 minutes. The consistency of the dough should be elastic.
    4. Place the kneaded dough back into the bowl, cover and leave to prove until doubled in size. (1 ½ hours approx)
    5. Knock back the dough, make sure no air is left inside of the dough, place onto a very lightly floured surface.
    6. shape the dough either into rolls or tinned loaves. after shaping, place into the tins or onto a baking tray.
    7. Cover again, leave to prove until efficiently risen. (1 ½ hours approx) Preheat the oven to Gas mark 7 / 435 F / 220 C.
    8. Bake the loaf for 35 minutes (For buns, 20-25 minutes). For an even crisp crust, remove the baked loaf from the tins and place into the oven while adding more steam for 10 more minutes.
    9. Transfer to a wire rack immediately after baking.


    * Do not use any additional flour when kneading the dough. * Use a plastic scraper to pick up dough that has stuck to surfaces. * Using warm water helps to activate the yeast faster. * Incorrect proving will result in a doughy, dense loaf. * The loaf has finished baking when it sounds hollow when tapped on the bottom. * Spray the inside of the hot oven with a cold water spray to create steam, this massively improves the crust. * This dough can be baked in two 2lb loaf tins or one 4lb tin.

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