In honour of bread week on Great British Bake Off, here’s our recipe for a classic white loaf if you’re feeling the “knead” to try your hand at bread making!


  • 500g strong white flour (plus extra for dusting)
  • 7g sachet of fast-action dried yeast
  • 1 tsp salt
  • Up to 350ml lukewarm water
  • A little sunflower oil for greasing


  1. Tip the flour, yeast and salt into a large bowl and make a well in the middle
  2. Pour in most of the water and use your fingers or a wooden spoon to mix together until combined to a slightly wet, pillowy, workable dough – if necessary add a splash more water
  3. Tip the dough onto a lightly floured surface and knead for at least 10 minutes until smooth and elastic
  4. Alternatively, you can use a tabletop mixer with a dough hook
  5. Place the dough in a clean, oiled bowl, then cover with cling film and leave to rise until it has doubled in size
  6. Preheat the oven to 200C fan
  7. Knock back the dough by tipping it back onto a floured surface and pushing the air out
  8. Shape the dough into an oval and place in a 900g loaf tin
  9. Cover with a clean tea towel and leave to prove for 30 minutes
  10. Dust the top of the loaf with a little flour and slash the top with a sharp knife for decoration
  11. Bake the bread for 15 minutes then reduce the heat to 170C fan
  12. Continue baking for 30 minutes until the loaf sounds hollow when removed from the tin and tapped on the base
  13. Leave the bread on a wire rack to cool completely before serving with proper butter and your favourite jam