White loaf

Easy Home Baked Bread

Last Updated on 26/03/2021 by richard

There is nothing like the smell of freshly 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.

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.
White loaf

Easy White Loaf

Easy to make home baked white bread
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


  • 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 fast action
  • 325 g just warm water or 325ml


  • 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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