Crusty White Loaf

Crusty White Loaf – perfectly simple yet moorishly good!


Bread is my ultimate comfort food and I have especially needed a warm slice of toast with lots of butter this past week to help me recover from my horrible cold *sniff sniff* – do not like colds, so as you can tell I was feeling a little sorry for myself – but this delicious freshly baked bread definitely helped – FACT! <3


This basic recipe is one I’ve used before for the Crusty Cobs previously posted on here but this time I decided to use fresh yeast! I get mine from my local Sainsbury’s bakery – 20p for 50g – bargain!! I think using fresh yeast adds a little to the flavour of the bread and because I don’t use it very often the novelty and fun aspect of trying something different is still there! I first used fresh yeast in the bread baking class I took and it was great – I felt just like a pro haha.

You can definitely use dried yeast for this recipe as the difference isn’t that noticeable and you’ll still have a super tasty loaf at the end – which is the best part anyway 🙂


Baking a simple crusty loaf is so satisfying – just a few ingredients seemingly thrown in a bowl, mixed, kneaded, rested and baked and with your own two hands you’ve made something of beauty and well lets fact it … what’s better than the aroma of freshly baked bread? <3 Plus, the addition of steam (from the roasting tin full of water whilst baking) will give the loaf a beautiful crisp crust! YUM!



400g strong white bread flour

15g fresh yeast (or 7g fast action dried yeast)

1tsp salt

25g butter, diced

300ml tepid water


1 -If using fresh yeast mix with about 2 tbsp of the water until you have a smooth yeasty solution.

2 – Add the flour, diced butter and salt to a bowl – add in the fresh yeast solution (add the dried yeast now as well if using) – and then gradually add the water. Mix with your hands and bring together to form a dough. You might not need all of the water – you want the dough to come together but not be sticky.

3 – Knead the dough for 10 minutes and then return to the bowl (slightly grease this with olive oil), cover with cling film and allow to rise for 1 hour, until almost doubled in size.

4 – Remove the dough from the bowl and knock back (hit the dough to get rid of some of the air bubbles). Shape into a rough oval shape and score 3 times on top with a knife. Place onto a lined baking sheet, cover with a tea towel and allow to rise again for 1 hour.

5 – Nearing the end of the proving time place a roasting tin on the bottom shelf of the oven and preheat the oven to 220C. About 5 minutes before the end of the rise fill the roasting tin with 200ml of water, bake the bread for 30 – 35 minutes or until golden brown and when tipped upside it sounds hollow inside.

6 – Allow to cool on wire rack and enjoy!


Happy Baking!

Becky xx


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