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Soft White Loaf for Beginner's

This easy White Loaf Bread for Beginner's is absolutely delicious. This soft bread lasts up to 2 days wrapped or 3 months wrapped in the freezer. Once the bread has gone dry, why not use it to bake my delicious Bread and Butter Pudding recipe, found on this website. This recipe can also be used to bake Cinnamon Buns and Dinner Rolls.

I have been asked to convert my recipe's from several of my American followers, into US Cups. Which I will gladly do so from now on.


235mls Warm Water (1 US Cup)

455g Waitrose Essential Strong White Bread Flour (3.5 US Cups)

7g Packet Instant Dry Active Yeast

1/3 tsp Table Salt

2 tbsp Sunflower Oil

1 Medium Free Range Organic Egg

2 tbsp Granulated Sugar

Butter (for the top)


  1. Start by pouring the warm water into a measuring jug, then pour the yeast on top. Give a little stir using a fork and leave for 10 minutes.

  2. Now add the egg and sugar and mix in. Now add the oil and mix in. Then add the salt, mix in. Empty the yeast mixture into a large mixing bowl or Stand Mixer bowl.

  3. Next, add the flour. Only add 3/4 (3 cups) to start with as you may not need it all. Mix in by hand, giving it a light knead. If using a stand mixer with a dough hook, do this on low speed.

  4. When combined, oil the bowl and the top of the dough and cover with cling film / tea towel, and leave to rise for 1 hour in a warm place.

  5. After 1 hour, take the dough out of the bowl and place onto a lightly floured surface. It is now time to knead your bread. Do this for 5-8 minuets or more by hand or a couple of mins in the stand mixer. To tell if your dough is ready, pull the edge slightly and do a 'window test'. You should be able to see light but not tear the dough. It should also bounce back when touched.

  6. Oil a Loaf Tin.

  7. Knock out the dough and flatten into a rectangle shape with the width no bigger than the length of your loaf tin. Leave flattened for 5 minutes. This allows the gluten to settle in the dough and become easier to work with.

  8. Now roll your dough and pinch the seam underneath to seal. Roll a little to smooth out, then place it into the loaf tin. Brush the top with oil.

  9. Leave un-covered in a warm place for another hour to rise. It needs to rise just above the rim of the loaf tin. Pre-heat the oven to 200c / 350f.

  10. After 1 hour, place the loaf into the centre of the oven and bake for 20 - 25 minutes. The top should sound hollow and feel firm to touch. Golden brown in colour. Leave to cool for 15 minutes in the tin before removing the bread. Allow to cool before slicing. Keep wrapped in cling film and foil and store in a cool dry place for up to 2 days. Best eaten on the same day. Freezable on same day of bake and store for up to 3 months.

Tip: If you do not wish to have a hard crusty top, rub butter all over the top as soon as it comes out of the oven using a pastry brush. This will create a stunning soft loaf.

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