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Traditional White Bread

Makes 1 loaf

Make this recipe for one loaf or times it by three and you will have enough bread to freeze for a later date. This basic recipe can easily be adapted to the recipes for flavoured breads.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan


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  1. Rub some oil around the inside of a 1kg/2lb bread tin.
  2. Put the flour, yeast, sugar, and salt into a large bowl and blend them together.
  3. Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
  4. Using your hands, gather everything together into a doughy mass.
  5. Knead the dough in the bowl, or on a work surface, for 100 presses. Avoid adding flour.
  6. Cover the dough bowl with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
  7. Knead the dough for another 100 presses.
  8. Shape the dough and put it into the prepared tin.
  9. Cover the tin with a large upturned mixing bowl and leave it to rise in a warm place for 40 minutes.
  10. Pre-heat the oven.
  11. Remove the mixing bowl and bake for 40–45 minutes.
  12. Turn the bread out of the tin, tap the base and if it sounds hollow, the bread is cooked.
  13. Leave to cool on a wire rack.


1kg/2lb bread tin and mixing bowl


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

40–45 minutes
I Must say, I have used This Recipe. Several times now, throwing all the ingredients into the Breadmaker also adding a Tablespoon Of Lavender flowers & oh My Gosh....what an Amazing Yummy Loaf of bread it makes. a Perfect Loaf....Just how I Like it. Thank You Doves Farm for such Amazing Recipes.... I Must turn my hand to More of them.
By Janet Porter
18 Mar 2019
Lovely, straight forward recipe that makes delicious bread - thank you!
By Anna
26 Jan 2019
This makes amazing bread. We didn't wait for it to cool, even had to hold it with oven-gloves to cut it in order to start eating it! My first-ever tin-loaf of bread, and it's everything I could have wished for in homemade bread: better, even. Try it!
By Richard Griffin
22 Jan 2019
it is very tasty
By summer
09 Oct 2017

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