White Bread


  • 3 lb. plain flour
  • 1 oz. salt
  • 3 tablespoons oil
  • 1 teaspoon sugar
  • pints warm water
  • 1 tablespoon dried yeast


Sieve together the flour and salt. Dissolve the sugar in the water and sprinkle the dried yeast on top. Leave for about 10 minutes or until frothy. Add yeast liquid to flour together with oil. Work to a firm dough which leaves the sides of the bowl clean. Turn out on to a lightly floured working surface and knead until the dough feels firm and elastic and no longer sticky. Put the dough into a large lightly oiled polythene bag, tie loosely and leave to rise until double its original size. When the dough has risen, turn out on to a lightly floured working surface and flatten to knock out all the air bubbles. Knead the dough until firm. Divide the mixture into 4 and grease 4 1 lb. loaf tins. Stretch each piece of dough into an oblong the same width as the tin and fold over in three. Put into the tins with the seam underneath, having first smoothed over the top. Put into oiled polythene bags and leave to rise until the dough comes to the top of the tins. Remove the polythene bags and bake in a very hot oven, 450°F., Gas Mark 8, for about 30–40 minutes. Turn out and cool on a wire rack. Makes 4 1 lb. loaves.

To make a cottage loaf: From each piece of dough, twist off one third. Shape the larger pieces into rounds, place on baking sheets. Damp and place the small pieces of dough on top, press the floured handle of a wooden spoon right down through the centre to the tin. Put to rise. Bake in the usual way.