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5 from 4 votes

Basic White Bread Dough

A basic white bread dough which can be used as required.
Prep Time20 mins
Cook Time0 mins
Proving time2 hrs 30 mins
Total Time2 hrs 50 mins
Course: bread making
Cuisine: International
Keyword: Basic recipe, dough, white bread
Servings: 1 large loaf

Equipment

  • stand mixer + dough hook (optional)

Ingredients

  • 600 g (1lb 6oz) strong white bread flour
  • tsp salt
  • tsp fast-acting dried yeast
  • 350 ml (11floz) water

Instructions

  • Place 600g (1lb 6oz)strong white bread flour in a large mixing bowl. Add 1 ½ tsp salt to one side of the bowl and 1 ½ tsp yeast to the other side and stir to combine. Make a well in the centre and add 350ml (11 floz) lukewarm water and mix to a slightly sticky dough.
  • Turn out onto a work surface and knead the dough for about 10 minutes until most of the stickiness is gone. If using a stand mixer attach the dough hook and knead at a medium to low speed for about 3-4 minutes. Place in an oiled bowl, cover and leave in a warm place until doubled in size (about 1 ½ hours).
  • Once the dough has doubled in size, knock back and turn out onto a work surface. Lightly knead, then shape and use as required.

To make a large loaf

  • Once the dough has doubled in size, knock back and turn out onto a work surface. Lightly knead and shape into an oblong. Place in an oiled 900g (2lb) loaf tin.
  • Cut one large slash along the length of the loaf with a sharp knife. Cover loosely or slip inside a large carrier bag and leave in a warm place for about 1 hour until well risen.
  • Preheat the oven to 210℃ (190℃ fan)/425°F/gas mark7. Brush with beaten egg to glaze and bake in the centre of the oven for 40-50 minutes or until the loaf sounds hollow when tapped on the bottom.
  • Transfer to a wire rack to cool.

Notes

A basic white bread dough which can be used as required. This amount will make one large loaf or two small loaves or a batch of about 10 rolls