My ultimate white bread laof

For those who love to indulge in a good, honest loaf of white bread, this recipe is a must-try. It’s perfect for baking enthusiasts who enjoy the slow, rewarding process of kneading and proofing, turning simple ingredients into something warm and comforting. If you’re tired of store-bought loaves full of additives—or like us, living out in the country where the local sourdough baker isn’t just around the corner—this bread delivers that fresh, wholesome goodness right from your own oven. Perfect for thick toast, sandwiches, or simply tearing apart warm from the oven.

My Ultimate White Bread Loaf (No More Store-Bought!)

Makes: 2 standard loaves
Prep Time: 25 minutes (plus 2 rising periods)
Bake Time: 45 minutes

Ingredients

• 1.2 kg strong white bread flour

• 2 tbsp fine salt

• 1 tbsp honey

• 3 tbsp active dry yeast

• 100 g unsalted butter, softened

• 700 ml lukewarm water

Instructions

1. Activate the Yeast:
In the bowl of a stand mixer, combine 100 ml of the lukewarm water with the honey and yeast. Stir gently and let stand for 10 minutes, or until frothy.

2. Make the Dough:
Add the remaining 600 ml lukewarm water to the activated yeast mixture. Add the flour and salt. Mix on medium speed for 5 minutes until a soft, elastic dough forms. Add the softened butter and continue mixing until fully incorporated.

3. First Proof:
Transfer the dough to a lightly oiled bowl. Cover and let rise in a warm place until doubled in size (about 1 hour).

4. Second Proof:
Knock back the dough (gently punch it down), then let it rise again until nearly doubled.

5. Shape and Final Rise:
Turn the dough out onto a lightly floured surface. Divide and shape into two logs, slightly smaller than your loaf tins. Place the dough into greased tins and allow to proof again for 30 minutes.

6. Bake:
Preheat the oven to 200°C (fan). Bake the loaves for 35 minutes, or until golden brown and hollow-sounding when tapped. Remove from tins and return to the oven directly on the rack for an additional 10 minutes to deepen the crust and improve texture.

Cool on a wire rack. Slice and enjoy fresh, toasted, or as a base for sandwiches.