Light white bread

Light white bread


1 person made this

This loaf is a good everyday basic. To make it more moist, finely grate a day-old cooked potato and knead it into the dough.

Lynn Lewis and Joachim Wahnschaffe

Serves: 8 

  • 500 g plain flour
  • 1 teaspoon salt
  • 1 teaspoon oil
  • 250 ml buttermilk
  • 1 teaspoon sugar
  • 1 tablespoon dry yeast

Preparation:1hour  ›  Cook:30min  ›  Ready in:1hour30min 

  1. Use a baking tray. Line tray with baking paper. Place flour, salt and oil in a bowl. Heat the buttermilk in a pan with the sugar until lukewarm. Sprinkle yeast over to dissolve.
  2. Add the yeast mixture to flour mixture. Knead to a smooth dough either with the dough hooks of an electric mixer or by hand.
  3. Place dough on a lightly floured work surface; knead and punch down vigorously by hand for about 10 minutes until it is elastic and no longer sticky.
  4. Shape dough into an oval and place on baking tray; sprinkle with water. Using a sharp knife, make 3 diagonal incisions in the top of the loaf.
  5. Cover loaf and leave to rise in a warm place for 30 minutes until doubled in size. Preheat oven to 250°C.
  6. Bake for 15 minutes; reduce temperature to 200°C. Brush the loaf with water; cook a further 15 minutes until golden brown.

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Reviews (1)


Nice easy bread recipe. Just a little dense. Will probably add a little more liquid next time. - 07 May 2013

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