Easy to follow Large White Bread
This is a basic yeast loaf — the foundation of all bread making.
Once you understand this recipe, everything else (rolls, plaits, pizza, specialty breads) makes sense.
How to make bread
This is a basic yeast loaf — the foundation of all bread making.
Once you understand this recipe, everything else (rolls, plaits, pizza, specialty breads) makes sense.
Good bread isn’t rushed.
It’s about time, feel, and patience, not strength. (“The Secret History of Bread: From Sacred Staple to Chalk-Filled Crisis Food” – kooks stove talk
Mark’s bench-side advice
- Dense bread? Not enough kneading or rising.
- Flat loaf? Over-proofed — next time bake a little sooner.
- Dry bread? Oven too hot or baked too long.
Bread teaches patience — and rewards it. (https://www.theworldofbread.com/)
White Bread
This is a basic yeast loaf — the foundation of all bread making.Once you understand this recipe, everything else (rolls, plaits, pizza, specialty breads) makes sense.Good bread isn’t rushed. It’s about time, feel, and patience, not strength.
Print Recipe
Equipment
- 1 Bench or clean work surface
- 1 Oven
Ingredients
- 500 g Bakers flour
- 10 g Milk powder
- 30 g Butter
- 10 g Salt
- 5 g Bread Improver
- 320 ml Water Approx.
- 30 g Yeast
Instructions
Mix the dry ingredients
- Place the flour and salt into a large bowl.Stir to combine.Keep salt and yeast separate at first — salt can slow yeast down if dumped directly on it.
Add the yeast
- Sprinkle the dried yeast into the bowl.Stir it through the flour.
Add the liquids
- Add the lukewarm water and oil (or melted butter).Using a spoon or your hands, mix until a rough dough forms.At this stage it will look messy — that’s normal.
Knead the dough
- Turn the dough out onto the bench.Knead for 8–10 minutes until the dough becomes:SmoothElasticSlightly springy when pressedHow to tell it’s ready: Press a finger into the dough — it should slowly bounce back.
First rise (bulk fermentation)
- Place the dough back into a lightly oiled bowl.Cover with a clean tea towel.Leave in a warm place for 45–60 minutes, until doubled in size.Don’t rush this. Yeast works on time, not force.
Knock back
- Gently press the air out of the dough using your hands.This redistributes the yeast and improves texture.
Shape the loaf
- Shape the dough into a loaf:Oval for a tray bake, orCylindrical for a loaf tinPlace onto a lined tray or into a greased tin.
Second rise
- Cover again and allow to rise for 30–40 minutes.The dough should:Rise noticeablyHold a light finger indentation
Bake
- Preheat oven to 220°C (fan 200°C).Bake for 30–35 minutes until:Deep golden brownSounds hollow when tapped underneath
Cool
- Remove from oven and cool on a rack.Cutting too early lets steam escape and makes bread gummy — give it time.
KOOK’S SECRETS
Nutrition
Calories: 287kcalCarbohydrates: 41gProtein: 22gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 25mgSodium: 974mgPotassium: 580mgFiber: 8gSugar: 17gVitamin A: 107IUVitamin C: 1mgCalcium: 180mgIron: 2mg
Tried this recipe?Let us know how it was!
Easy to follow Butter Bread - Kooks Secrets
[…] This is an everyday loaf — reliable, versatile, and perfect for slicing, toasting, or rolling into soft buns. (https://kookssecrets.com/2025/12/16/easy-to-follow-large-white-bread/). […]