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White Loaf

February 17, 2015

White loaf

I have never used honey in a loaf before and although I was skeptical at first I was very happy with the outcome.  I love this bread recipe, nothing nicer than a warm soft dough made from fresh milk and good strong flour.  Reward yourself as often as you can with a fresh loaf of white bread.

This recipe was adapted from Lorraine Pascale’s Baking Made Easy (BBC Books, Harper Collins Publishers, 2011).



560g strong white bread flour, 1 tsp salt, 7g fast – action dried yeast, 380ml warm milk, 1 tbsp honey, vegetable oil, 1 egg.


1. Put the flour, salt and yeast in a large bowl.
2. Make a hole in the centre and pour in the milk and honey.
3. Mix well to combine, then knead for 10 minutes by hand on a lightly floured work surface.
4. The dough may seem quite damp, but do not be tempted to add more flour.  The wetter the dough the lighter the loaf, so keep kneading and it will become less sticky.
5. Place the dough in a loaf tin and cover loosely with oiled clingfilm.
6. Leave to rise in a warm place until the dough has doubled in size.
7. Once the dough is well risen carefully slash the top with a sharp serrated knife and preheat the oven to 200 degrees C.
8. Brush the dough with the beaten egg and bake in the oven for about 30 minutes until the bread is well risen.
9. When ready leave to cool on a wire rack.


From → Baking, Sides

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