White bread

By Faeza
13 July 2015


¦ 480g (4 cups) white bread wheat flour, plus extra for dusting

¦ 10ml (2 teaspoons) salt

¦ 10ml (2 teaspoons) sugar

¦ 1 sachet (10g) Instant dry yeast

¦ 45ml (3 tablespoon) sunflower oil

¦ 375ml (1 ½ cups) lukewarm water


  • Preheat oven to 200 degrees C.

  • Grease and line a large baking sheet

  • Mix together the flour, salt and yeast in a large bowl. Make a well in the centre, add oil and lukewarm water, mix well. If the dough seems a little stiff, add a little bit of lukewarm water.

  • Tip onto a lightly floured work surface and knead for about 10 minutes. Once the dough is smooth, place it in a lightly oiled bowl. Leave to rise for one hour until doubled in size or place in the fridge overnight.

  • Knock back the dough, gently mould the dough into a ball. Place it on the baking sheet to prove for a further hour until doubled in size. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.

  • Bake for 25-30 minutes until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

  • A dough’s first rising can be done in the fridge overnight. This slows down the time it takes to rise to double its size giving it a deeper flavour.