Traditional White Loaf
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings — 1 loaf, cut into 12 slices; 2 slices each
- Preparation
- 25 minutes, plus 90–135 minutes proving
- Cooking
- 25–35 minutes
- Total time
- 2 hours 20 minutes–3 hours 15 minutes, plus cooling
Heat / oven setting220°C conventional / 200°C fan
Ingredients
| Ingredient | Quantity |
|---|---|
| 500g, plus a little for dusting | |
| 300ml | |
| 7g | |
| 10g | |
| 1 tsp | |
| 1 tbsp, plus a little for greasing |
Tick ingredients as you prepare them. Ticks reset when you reload.
Equipment
- Digital scales and measuring spoons
- Mixing bowls and sieve
- Wooden spoon or electric whisk
- Baking tray or tin, as directed
- Baking paper
- Wire cooling rack
- Oven gloves
- 900g loaf tin
- Measuring jug
- Clean cloth or food cover
Method
Make the dough
Weigh the flour into a bowl. Add yeast and sugar on one side and salt on the other. Mix, then add the water and oil. Bring together into a soft dough. Use lukewarm, not hot, water.
Knead
Turn onto a lightly floured surface. Stretch, fold and turn for 8–10 minutes until smooth and elastic. Avoid adding large amounts of extra flour.
First prove
Place in a lightly oiled bowl, cover and leave in a warm place for 60–90 minutes until approximately doubled in size.
Shape and prove again
Press out large air bubbles and shape into a loaf. Place in a greased 900g loaf tin. Cover loosely and prove for 30–45 minutes until risen and puffy. Preheat the oven.
Bake
Bake for 25–35 minutes until well browned. Turn out carefully; the base should sound hollow when tapped and the centre should not be doughy. Return to the oven briefly if needed.
Cool and present
Cool on a wire rack before slicing. Cut into 12 even slices, allowing two slices per person. Present the slices and describe the crust, crumb and rise.
Portion for six
Makes 1 loaf, cut into 12 slices; 2 slices each. Divide evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Do not taste uncooked dough or batter: raw flour and eggs can carry harmful bacteria. Use oven gloves and take care with hot trays, sugar and steam.
- Cool bakes on a clean rack. Keep plain dry bakes in a clean airtight container; refrigerate any perishable meat, dairy or cream-filled items promptly. Freeze extra portions if needed.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
White flour provides carbohydrate and some protein, but less fibre than wholemeal flour. Compare a version using part wholemeal flour, adjusting water if required.
Practical skills
Accurate weighing, kneading, fermentation, shaping and judging a baked loaf.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.