Basic white bread

There's nothing quite like the smell of freshly baked bread.

  • 30 mins preparation
  • 45 mins cooking
  • Makes 18 slice
  • Print


Basic white bread
  • 3 teaspoon (10g) dried yeast
  • 2 teaspoon caster (superfine) sugar
  • 2/3 cup (160ml) warm water
  • 2 1/2 cup (375g) plain (all-purpose) flour
  • 1 teaspoon salt
  • 30 gram butter, melted
  • 1/2 cup (125ml) warm milk


Basic white bread
  • 1
    Whisk yeast, sugar and the water in a small bowl until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy.
  • 2
    Sift flour and salt into a large bowl; stir in butter, milk and yeast mixture to a soft dough. Knead dough on a floured surface for 10 minutes or until dough is smooth and elastic. Place dough into an oiled large bowl. Cover; stand in a warm place for 1 hour or until dough has doubled in size.
  • 3
    Preheat oven to 200°C. Oil a 10cm deep, 9cm x 22cm bread loaf tin.
  • 4
    Turn dough onto a floured surface; knead for 1 minute or until smooth. Divide dough in half. Roll each half into a ball; place side-by-side in bread tin. Dust with a little extra flour; cover with plastic wrap. Stand in a warm place for 20 minutes or until dough has doubled in size.
  • 5
    Bake bread for 45 minutes or until it sounds hollow when tapped. Turn onto a wire rack to cool.


Bread can be frozen or as a whole loaf for up to three months.

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