Essential White Loaf

The first time I ever made bread I used this recipe, and despite forgetting to let it rise for the second time it was still yummy. Needless to say, much light and fluffier after the second rising!

You will need: 500g / 1lb loaf tin, measuring jug, knife, tablespoon, oiled bowl or tray, clingfilm.


  • 500g strong white bread flour
  • 7g sachet of easyblend yeast
  • 1 tbsp salt
  • 300ml warm water
  • 1tbsp smash (or instant mash potato) powder
  • 1 tbsp butter

Mix the flour, salt and yeast in a bowl. Add the smash and butter to the warm water and mix well before adding 200ml of the liquid to the dry ingredients. Combine to form a dough, using the knife to stir and add more water as needed. Flour the surface and knead for 10 minutes (set a timer!) It should be smooth and springy when you’re done.

Place in the oiled bowl, covered with clingfilm and leave in a warm place (airing cupboard or turned off but recently used oven) to rise for 2 hours or in the fridge over night.

Punch (seriously, use your fists) to deflate, and knead for 2 minutes. Leave covered for 30 mins in a warm place in the tin. If you don’t have a loaf tin, don’t worry, just shape the loaf on an oiled tray instead. Bake for 35 mins at 220c. You’ll know it is done when you knock the bottom and it sounds hollow.

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