This easy white bread recipe from Mary Berry results in a deliciously soft and crusty loaf that’s perfect for sandwiches or toast. With simple ingredients like flour and yeast, you can enjoy the comforting aroma of fresh bread baking in your kitchen. Customize it by adding seeds or herbs for extra flavor!
Ingredients Needed
- 500g/1lb 2oz strong white bread flour, plus extra for dusting
- 50g/1¾oz unsalted butter, diced (optional)
- 7g fast-action dried yeast
- 10g fine sea salt
- 350ml/12fl oz lukewarm water
- 1 tbsp runny honey (optional)
- Beaten egg, to glaze (optional)
How To Make White Bread
- Prepare the Dough: Place the flour in a large bowl. If using butter, rub it into the flour until it resembles fine breadcrumbs. Add the yeast and salt, mixing with your hands. Make a well in the center, pour in the water and honey, then mix to form a rough dough.
- Knead the Dough: For a stand mixer, knead on low-medium speed for about 10-15 minutes until smooth and elastic. If kneading by hand, knead on a work surface for about 15-20 minutes until the dough is smooth and elastic, springing back when pressed.
- First Proving: Place the dough in a clean bowl, cover it, and let it remain in a warm place for about 1 hour, or until doubled in size.
- Shape the Dough: For a loaf, press the dough into a rectangle, roll it tightly like a Swiss roll, and place seam-side down in a loaf tin. Cover and let it prove until risen. For a boule, press into a round, fold the edges into the center, flip, and create tension. Place on a baking tray and prove. For rolls, divide the dough into 10 equal pieces, shape them into rounds, and place seam-side down on trays. Cover and prove.
- Final Proving: Allow the dough to prove for about 1 hour. Check readiness with the poke test: if the indent springs back slowly, it’s ready to bake.
- Preheat Oven: Preheat the oven to 220°C/200°C Fan/Gas 7. Place a tray at the bottom of the oven and add ice cubes for steam when baking.
- Prepare for Baking: Dust the top of the loaf or boule with flour for a rustic look. Score the boule or brush the rolls with egg wash for a shiny finish.
- Bake: Bake the loaf and boule for about 45 minutes until deep brown and hollow-sounding when tapped. Bake the rolls for 18-20 minutes until golden brown.
- Cool: Leave the bread to cool on a wire rack for at least 1 hour before slicing to avoid a gummy texture.
Recipe Tips
- Check Water Temperature: Make sure the water is lukewarm, around 37°C (98°F). If it’s too hot, it can kill the yeast; if it’s too cold, the dough won’t rise properly.
- Knead Thoroughly: Knead the dough until it is smooth and elastic. This usually takes about 10-15 minutes with a stand mixer or 15-20 minutes by hand. Proper kneading develops gluten, giving your bread a good texture.
- Don’t Rush the Proving: Allow the dough to double in size during the first proving. This can take about an hour, but if your kitchen is cool, it might take longer. Patience leads to better bread!
- Cool Before Slicing: Let the bread cool on a wire rack for at least 1 hour before slicing. This helps the bread finish cooking inside and prevents a gummy texture when cut.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover white bread cool until it reaches room temperature. Then, wrap the bread tightly in plastic wrap or aluminum foil and place it in an airtight container. Store it in the fridge for up to 3 days.
- Freeze: Allow the bread to cool completely, then slice it if desired. Wrap each slice in plastic wrap and place them in a freezer bag or airtight container. Freeze for up to 3 months. To thaw, remove the bread from the freezer and leave it at room temperature for about 1-2 hours before serving.
- Reheat: Preheat the oven to 180°C (350°F). Wrap the bread in foil to prevent it from drying out, and heat for about 10-15 minutes or until warmed through.
Nutrition Facts
Serving Size: 1 slice (29g)
- Calories: 77
- Total Fat: 0.97g
- Saturated Fat: 0.2g
- Cholesterol: 0mg
- Sodium: 142mg
- Potassium: 36mg
- Total Carbohydrate: 14.3g
- Dietary Fiber: 0.8g
- Sugars: 1.6g
- Protein: 2.6g
Try More Mary Berry Recipes:
- Mary Berry Orange And Lemon Cake
- Mary Berry Carrot And Coriander Soup
- Mary Berry Cauliflower Cheese Soup
- Mary Berry Clafoutis Recipe
Mary Berry White Bread Recipe
Description
This easy white bread recipe from Mary Berry results in a deliciously soft and crusty loaf that’s perfect for sandwiches or toast. With simple ingredients like flour and yeast, you can enjoy the comforting aroma of fresh bread baking in your kitchen. Customize it by adding seeds or herbs for extra flavor!
Ingredients
Instructions
- Prepare the Dough: Place the flour in a large bowl. If using butter, rub it into the flour until it resembles fine breadcrumbs. Add the yeast and salt, mixing with your hands. Make a well in the center, pour in the water and honey, then mix to form a rough dough.
- Knead the Dough: For a stand mixer, knead on low-medium speed for about 10-15 minutes until smooth and elastic. If kneading by hand, knead on a work surface for about 15-20 minutes until the dough is smooth and elastic, springing back when pressed.
- First Proving: Place the dough in a clean bowl, cover it, and let it remain in a warm place for about 1 hour, or until doubled in size.
- Shape the Dough: For a loaf, press the dough into a rectangle, roll it tightly like a Swiss roll, and place seam-side down in a loaf tin. Cover and let it prove until risen. For a boule, press into a round, fold the edges into the center, flip, and create tension. Place on a baking tray and prove. For rolls, divide the dough into 10 equal pieces, shape them into rounds, and place seam-side down on trays. Cover and prove.
- Final Proving: Allow the dough to prove for about 1 hour. Check readiness with the poke test: if the indent springs back slowly, it’s ready to bake.
- Preheat Oven: Preheat the oven to 220°C/200°C Fan/Gas 7. Place a tray at the bottom of the oven and add ice cubes for steam when baking.
- Prepare for Baking: Dust the top of the loaf or boule with flour for a rustic look. Score the boule or brush the rolls with egg wash for a shiny finish.
- Bake: Bake the loaf and boule for about 45 minutes until deep brown and hollow-sounding when tapped. Bake the rolls for 18-20 minutes until golden brown.
- Cool: Leave the bread to cool on a wire rack for at least 1 hour before slicing to avoid a gummy texture.
Notes
- Check Water Temperature: Make sure the water is lukewarm, around 37°C (98°F). If it’s too hot, it can kill the yeast; if it’s too cold, the dough won’t rise properly.
- Knead Thoroughly: Knead the dough until it is smooth and elastic. This usually takes about 10-15 minutes with a stand mixer or 15-20 minutes by hand. Proper kneading develops gluten, giving your bread a good texture.
- Don’t Rush the Proving: Allow the dough to double in size during the first proving. This can take about an hour, but if your kitchen is cool, it might take longer. Patience leads to better bread!
- Cool Before Slicing: Let the bread cool on a wire rack for at least 1 hour before slicing. This helps the bread finish cooking inside and prevents a gummy texture when cut.
Mary Berry White Bread Recipe