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UYL Classic White Bread Loaf


  • 500g Strong White Flour
  • 7g sachet yeast
  • 1 tsp salt
  • 1/2 pint warm water
  • 4 tbsp virgin olive oil (or for non vegan version… 28g (1 tbsp) of butter, margarine or lard)
  • 1 tsp sugar
  1. Put the sugar in a jug and pour on 1/4 pint boiling water, add 1/4 pint cold water to achieve 1/2 pint warm water. Add the yeast and stir. Leave to activate for 10 to 15 minutes.

    activated yeast in jug

    activate the yeast

  2. In a food processor or mixer, with a dough hook attachment, (or a large bowl if you don’t have one) add the flour, salt, olive oil and mix briefly. Gradually add the (now frothy) yeast mixture while mixing until you achieve a dough that holds together and does not stick to the side. Run the food processor/mixer for several minutes to mechanically knead the dough. (If mixing by hand, do this on a lightly floured surface and knead for 10 minutes.)


    Leave dough to rise

  3. Lightly grease a mixing bowl with some oil. Put the dough in, cover with a clean tea towel and leave in a warm place to rise until doubled in size. (If your kitchen is cold try using the airing cupboard). This may take 1 – 2 hours.

    double dough

    prove until doubled in size

  4. Knock back the dough by gently kneading it a few times to get the air out. Mould into a smooth oval and place on a lightly oiled baking tray or a 2lb loaf tin.
  5. Cover the dough with a clean towel and leave to prove until doubled in size again. Preheat your oven to 200 degrees C / 180 degrees C fan / gas mark 6
  6. Bake for 30 – 35 minutes, until you can lift the bread and when you tap the base it sounds hollow. Cool on a wire rack.


    Cool on a wire rack


  1. Instead of using the olive oil which will produce a tasty vegan loaf, you can use 1 tbsp of butter, margarine or lard.
  2. The sugar is primarily present to accelerate the yeast, but if you add 2 tsp it will give added flavour and thicker crust.
  3. If you have capacity problems with your food processor, try mixing dough in 2 smaller batches, then combine for proving.
  4. If you have a modern oven, you may be able to set the temperature to just under 50 degrees C to use for the second prove.
  5. The addition of salt is optional, merely to enhance the flavour. Use less or none if you like.
  6. You may choose to split the dough to bake 2 smaller loaves.
  7. If you bake one large round loaf you may need to extend the cooking time.

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