Plain White Loaf of Bread

Makes: 1 big loaf Ready in: 2 hours

Makes 1 big loaf, or double the quantity and freeze one for later.

The “hands-on” time for homemade bread is only around 15-20 min but it does need time to rise, so allow a minimum 1 ½ -2 hours, longer if it’s a cold day.


  • 1 sachet instant yeast granules – 7g
  • 4 cups plain flour
  • 2 tsp sugar
  • 1 ½ tsp salt
  • 2 tbsp oil
  • 3/4 cup hot water – see tip below
  • 1 cup milk


In a large bowl or mixer fitted with a dough hook combine the dry ingredients, add the oil then combine the water and milk to make a warm, not “hot” liquid. Mix into the dry ingredients adding a dash more or less liquid as required to make a soft dough.

Knead with a dough hook or on a lightly floured bench until it becomes smooth, elastic and satiny. Add flour only if required during kneading to prevent the dough sticking.

Form into a ball, place into a clean greased bowl, cover with a greased bag or cling film and leave to rise until doubled in a warm place – around 40 minutes or microwave the dough on low power (10%)  for one minute, let it rest for 10 minutes then repeat with another 1 minute on low power.

Grease a loaf tin and line with a strip of non-stick baking paper so it overhangs on either side.

When the dough has risen to double its bulk, without kneading, roll and tuck the dough into a log shape that is smooth and tight on top and will neatly fit into your loaf tin.

Press into the prepared tin and preheat the oven to 200°C. Slash the loaf several times with a sharp knife or razor blade then when doubled in size, bake it for 25-30 minutes.


Check its done by lifting out of the tin using the paper overhang and knock the bottom of the loaf with your knuckle – the loaf

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