Soft Fluffy White Bread Loaf
This recipe makes a simple white bread loaf that is soft, fluffy and great for making sandwiches or toast.
Servings: 10 slices
Calories: 219kcal
Ingredients
- 400g strong bread flour
- 100g plain flour (all-purpose flour)
- 7g (1 sachet) fast action dried yeast adds directly to dried ingredients
- 1 teaspoon caster sugar
- 1 teaspoon salt
- 3 tablespoon vegetable oil
- 255ml water hand-warm, not hot - 43oC (110oF)
- 70ml whole milk hand-warm, not hot - 43oC (110oF)
Instructions
- Prepare the dough: Add the flour, yeast, sugar and salt to a stand mixer bowl (keep salt and yeast on opposite sides at first). Use the dough hook to combine the dry ingredients then pour in the oil, warm water and warm milk. Run the mixer on low speed until the dough comes together (1–2 mins).
- Knead the dough: Increase to medium speed and allow it knead for 5 - 6 minutes. At this point the dough should be a little sticky but that’s ok. Flour a surface and use a spatula to scrape the dough onto the floured surface. Sprinkle 1 tablespoon of flour on top of the dough to make it less sticky then shape into a ball.
- First rise: Lightly grease a mixing bowl then place the dough into the bowl. Cover the bowl with a tea towel and allow the dough to rise until doubled in size. This should be around 2 hours dependent on the temperature of the kitchen.
- Second rise: Once the dough has doubled in size, tip the dough onto a lightly floured surface. Knock back the dough by punching it down to release the air. Roll the dough into a rectangle with a length of around 15 x 8 inches (38 x 20cm).
- Starting from the short end, roll the dough up into a tight log, tucking as you go so it fits perfectly in the tin. Place into a greased 2lb loaf tin with the seam facing down. Cover and allow the dough to rise until it is about 1 inch above the rim of the tin (around 1 hour).
- Bake the bread: Preheat oven to gas mark 5/375oC/190°C/170°C fan. Bake for 25 – 28 minutes until golden. Once baked, allow to cool in the tin for 5 minutes then transfer the bread to a wire rack to completely cool.