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Basic White Loaf Recipe

Basic White Loaf Recipe

Ingredients: Makes Three 450 g loaves

25g/1 oz fresh yeast or 40 ml dried yeast
10 ml/2 tsp sugar
900 ml warm water

25 g/1 oz/2 tbsp lard (shortening)

1.5 kg/3 lb/12 cups strong plain (bread) flour
15 ml/1 tbsp salt


Blend the yeast with the sugar and a little of the warm water and leave in a warm place for 20 minutes until frothy. Rub the lard into the flour and salt, then stir in the yeast mixture and enough of the remaining water to mix to a firm dough that leaves the sides of the bowl cleanly. Knead on a lightly floured surface or in a processor until elastic and no longer sticky. Place the dough in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size and springy to the touch.

Knead the dough again until firm, divide into three and place in greased 450 g/1 lb loaf tins (pans) or shape into the loaves of your choice. Cover and leave to rise in a warm place for about 40 minutes until the dough reaches just above the top of the tins.

Bake in a preheated oven at 230C/ 450F/gas mark 8 for 30 minutes until the loaves begin to shrink away from the sides of the tins and are golden and firm, and hollow-sounding when tapped on the base.

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