Easy Home Baked Bread
home baked white loaf

Easy Home Baked Bread

Last Updated on 11/01/2022 by richard

There is nothing like the smell of fresh home baked bread straight out of the oven.

I have been (trying to) bake bread for most of my adult life and with our recent home confinement under Covid, I have found the time to experiment once more with bread recipes.

I know classic bread making requires a fair bit of physical effort with hand kneading but this recipe uses a food mixer with a dough hook, in my case a Kenwood Chef stand mixer.

bread dough in mixer bowl

For us ‘silver bakers’ whose hands may not be quite as strong or flexible as they once were, the mixer is a Godsend.

You can still achieve great results by hand kneading but for consistency, the mixer wins hands down.

Great Tips:

  • For consistent results every time, weigh all the ingredients carefully, including the liquids. Remember 1ml = 1g.
  • Put a shallow tray in the bottom of the oven and when the loaf goes in, pour in a little boiling water to create steam.
  • A good quality metal loaf tin gives the best results.
steam tray in bread oven
Top Tip: Make steam in the oven

You can find more great tips at theperfectloaf.com.

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home baked white loaf

Easy White Loaf

Easy to make home baked white bread
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Prep Time 15 mins
Cook Time 30 mins
Rising Time 2 hrs
Total Time 2 hrs 45 mins
Course Side Dish
Cuisine British
Servings 12 slices
Calories 156 kcal
How Difficult Average
Suitable for Vegetarian Diet


  • Food mixer with dough hook
  • Digital scales
  • Tea towel
  • 2lb loaf tin


  • 500 g strong white bread flour
  • 10 g salt fine
  • 30 g Olive oil or 30ml
  • 7 g yeast dried, fast action
  • 325 ml water luke warm


  • Into the mixer bowl add the 325g of just warm water.
  • Add the salt and the oil to the water followed by the bread flour.
  • Sprinkle the yeast over the flour.
  • Using the dough hook, mix on the lowest speed until a dough is formed then turn up the speed to no.1 and let the mixer knead the dough for 10 minutes.
  • Tip the dough out and shape into a ball. Lightly oil the mixer bowl and putthe dough back, cover with a damp tea towel and leave in a warm draught free place to rise for about an hour until the dough has doubled in size.
  • Take the loaf tin you will be using and lightly butter the inside and then coat with flour, turning the tin upside down and tap to remove the excess.
  • When the dough has risen, turn it out onto a very lightly floured surface and knead gently to knock it back, this will give the finished bread a lovely texture.
  • Shape the dough, place intothe tin, cover with the damptea towel and leave to rise again for about an hour to an hour and a half until doubled in size.
  • Dust the risen loaf with a little flour.
  • Preheat the oven to 240°C/Fan 220°C/Gas 9.
  • When ready pour some boiling water into the lower tray and bake your bread just below the middle of the oven for 30 minutes.
  • Remove from the tin once cooked and cool on a wire rack.


Serving: 1sliceCalories: 156kcalCarbohydrates: 31gProtein: 5gFat: 1gSaturated Fat: 1gFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!

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