White Bread

Preparation info

  • Makes


    large loaves
    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Persevere with home bread-making once you start. It may not turn out right the first time, but with experience you will get to know the right feel and texture of the dough at different stages. Then bread-making is easy and loaves turn out right every time.


  • 675 g/ lb strong plain flour
  • 15 g/½


Sift the flour and salt into a large mixing basin and rub in the fat. Blend the fresh yeast in 3 dl (½ pint) of the warm water. If using dried yeast dissolve the sugar or honey in