Easy Bread Loaf

Estimated nutrition per serve: 185 kcal · 4g protein · 33g carbohydrate · 4g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.

01Ingredients

500g bread flour (strong flour)
7g dried instant yeast (1 sachet)
1½ tsp salt
1 tbsp sugar
320ml lukewarm water
2 tbsp olive oil or melted butter

02Method

Mix the flour, yeast, salt and sugar in a large bowl. Add the water and oil and stir to a rough, sticky dough.
Knead on a lightly floured bench for 10 minutes until smooth and elastic, or 6 minutes in a stand mixer with a dough hook.
Place in an oiled bowl, cover and leave in a warm place for 1 hour until doubled in size.
Knock the air out, shape into a loaf and place in a greased 22 x 12cm loaf tin. Cover and rise for 30-40 minutes until puffy and just above the rim.
Preheat the oven to 220C. Slash the top once with a sharp knife and dust with flour.
Bake for 30-35 minutes until deep golden and hollow-sounding when tapped underneath. Cool on a wire rack for at least 30 minutes before slicing.

03Notes & substitutions

Replace 100g of the white flour with wholemeal for a more rustic loaf.
For a crustier top, put a tray of hot water in the bottom of the oven when baking.
Add a handful of seeds, rosemary or cheese to the dough for variety.
Slice and freeze the loaf to use as needed - toast from frozen.
Use bread flour with at least 11% protein for the best rise.

04Common mistakes

Using water that is too hot — it kills the yeast; use lukewarm water that feels barely warm on your wrist.
Adding too much flour while kneading — a slightly tacky dough makes a softer loaf.
Rushing the rises — under-proved dough bakes dense; let it double.
Cutting the loaf hot — the crumb is still setting and goes gummy; cool it first.

05Storage & leftovers

Room temperature

Wrapped in a tea towel or bread bag for up to 3 days.

Freezer

Slice, then freeze in a bag for up to 3 months.

Refresh

Warm a stale loaf in a 160C oven for 10 minutes.

More About This Recipe

06Ingredient notes

Bread flour. The higher protein makes more gluten, so the loaf rises tall and chewy

Instant yeast. Can be mixed straight into the flour; active dry yeast needs proofing in warm water first

Salt. Controls the yeast and adds flavour; do not leave it out

Sugar and oil. Feed the yeast and make the crumb soft

07Troubleshooting

Loaf is dense. The dough was under-proved, the yeast was old, or the water was too hot.
Loaf collapsed. It over-proved in the tin; bake it as soon as it reaches the rim.
Crust is pale. The oven was too cool; check it is at 220C.
Crust is too hard. Brush it with butter after baking and cover with a cloth.

Frequently Asked Questions

Can I make it without a mixer?

Yes - this recipe is hand-kneaded in 10 minutes.

Can I use plain flour?

Yes - the loaf will be a bit shorter and less chewy.

How do I know it has risen enough?

It has doubled and a pressed finger leaves a dent that slowly springs back.

Can I make it overnight?

Yes - after kneading, refrigerate the dough overnight and shape it next morning.