Basic white rustic loaf
- April 2007
- Makes about a 750g loaf/12 slices
- Takes 15 minutes to make, 20-25 minutes to bake, plus proving
Nothing beats homemade bread and this basic white loaf recipe is easier to make than you think. Plus, it’s ready in well under an hour.
- Dairy-free recipes
- 1.6g (0.2g saturated)
- 33g (0.6g sugar)
- 500g strong white bread flour, plus extra for dusting
- 1 tsp fine salt
- 7g sachet fast-action dried yeast
- 1 tbsp olive oil, plus extra for greasing
- Sift the flour and salt into a large bowl. Stir in the yeast. Make a well in the centre and gradually mix in 300ml warm water and the oil until the dough comes together – add a dash more water if it seems dry.
- Tip out onto a lightly floured surface and knead the dough for 5 minutes, until smooth. Shape like a rugby ball and put onto an oiled, large baking sheet. Set aside in a warm place for 40 minutes or until doubled in size. This is known as proving or rising.
- Preheat oven to 220°C/fan200°C/gas 7. Make deep slashes with a sharp knife in the top of the dough and dust with flour. Bake for 20-25 minutes, until risen, golden and cooked. To test if it’s ready, tap the base of the loaf – it should sound hollow. Cool on a wire rack and slice to serve.
Rate & review