Basic White Bread - Recipe/Tutorial

Laurie + Lisa demonstrate how to make their version of Paul Hollywood's Basic White Bread.



500g / 4 cups - Strong Bread Flour  

10g / 1 tsp - Salt 

10g / 1 Tbsp - Instant Yeast 

320ml / 1 1/3 Cup - Cool Water 

30g / 2 Tbsp – Unsalted Butter, Softened

Olive Oil for kneading

*Makes 1 Large Loaf or 2 Small Loaves

*Prep Time: 3 Hours

*Bake Time: 30 Minutes


1. Tip the flour into a large mixing bowl and then add the salt and yeast, making sure they are placed on opposite sides of the bowl. Add the butter and ¾ of the water, turn the mixer on slow. Slowly add more water until all the flour has been incorporated. When the dough is soft and not soggy add olive oil and increase speed to medium. (If dough is too sticky, add more flour 1 Tbsp at a time)

2. Knead in mixer for 5 – 10 minutes, working through the wet stage until the dough starts to form a soft, smooth skin and feels silky. Put the dough into a large, lightly oiled bowl and cover with a tea towel. When it has risen to at least double in size and the dough is bouncy and shiny it is ready. This should take at least 1 hour, but can be left for 2 or even 3 hours.

3. Grease loaf pan with oil.

4. Place the dough on a lightly floured surface and shape into a ball by knocking it inwards several times until all the air is knocked out and the dough is smooth. Then flatten the dough into a rough rectangle and then roll it into an oblong. Turn the dough so that the longer edge is running away from you and flatten it slightly. Now roll the two ends in towards the center, so you end up with a loaf shape. Turn the dough over so that the join is underneath.

5. Next, using both hands you need to shape the dough into a smooth domed cob. With your palms turned upwards, position your hands on each side and slightly under the dough. Using your hands tuck the dough neatly underneath itself. Continue, softly forcing the sides of the dough down and underneath, creating a smooth, taut top and a rough underside. Try not to add too much extra flour during shaping.

6. The dough is now ready for proving. Place it in your prepared loaf pan and place this in a clean plastic bag or cover with plastic wrap. Leave to prove for about 1 hour, until it has at least doubled in size and the dough springs back if you prod it gently with your finger. While the dough is proving turn your oven to 425°F.

7. Once ready, put your bread into the oven and bake for 30 minutes or until it is cooked and sounds hollow when tapped on the bottom. Leave your loaf to cool on a wire rack.

Taken from Paul Hollywood’s How to Bake, published by Bloomsbury