Sunday Bakes: The Perfect White Loaf Recipe


Good Morning Lovelies, 

The other day I was thinking about how long it has been since I did a recipe post for you all. This year, I wanted to conquer bread. I want to be able to eat a few slices and I want to also be able to bake it. Whilst I have only managed bagels and pitta breads so far in the eating department, I have managed a few successful bakes for the rest of my family. 

This inspired me to write this post for you lovelies, with the recipe that has helped me a lot over the past few months. Believe me, I have tried a ton and had many failures, but this one seems to be a real winner…


  • 500g Plain Flour
  • One Teaspoon of Salt
  • 7g of Dried Yeast Powder
  • 350ml of Lukewarm Water


  • Mixing Bowl
  • Scales
  • Spoon
  • 900g Loaf Tin


  1. Grab your mixing bowl and add in the yeast, flour and salt. Keep the salt and yeast separate from each other, by putting one on each side. This stops the salt from preventing the yeast from working. 
  2. Within the bowl, make a well and pour the water in a little bit. Don’t pour all of it in at once. Use your hand or a mixing spoon to begin forming a slightly wet but workable dough. Keep adding the water until the dough is manageable. (You can use a dough mixing machine to do all of this too!). 
  3. When ready, lightly flour your surface and place the dough on it. Knead the dough for 10 minutes until smooth and elastic like. Using a clean oiled/buttered bowl, place the prepared dough into it. Cover and leave to prove until the dough has doubled in size. 
  4. After the dough has finished rising, turn the oven on to 220(C). This will preheat it ready for when the dough is to be baked. 
  5. Taking the dough, knock back the mixture, by placing it onto a lightly floured surface and working it until the air is removed. Shape into a rugby ball and place into your loaf tin. The tin does not need to be oiled or prepped, simply placed into the tin. Cover again and leave for 30 minutes. 
  6. Once the dough has risen, place into the preheated oven for 15 minutes. When the time is up, lower the temperature to 190(C) and cook for a further 30 minutes. The loaf should then be ready, with a hollow sound coming from it when tapped on the bottom, after being removed from the tin. 
  7. Place onto a wire rack to cool completely or serve freshly baked from the oven.
  8. Enjoy with your favourite topping!

What is your favourite bread topping lovelies? For me, it has got to be good old-fashioned jam or honey! I can’t get enough! 

Joey X

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