Basic soft white bread

Lee Folkes

Lee Folkes

11th September 2012
Lee Folkes

Basic soft white bread

Basic bread dough, suitable for loaves, rolls etc.


  • 1588g White bread flour
  • 20g salt
  • 100g Honey
  • 2 eggs
  • 170g Rapeseed Oil (good quality cold pressed)
  • 750g Milk
  • 42g Fresh yeast


Warm milk to 27c
Mix in yeast
Mix milk and yeast into everything else
Work to a rough dough then turn out and knead until smooth and elastic.
Form into a tight ball, put back into a lightly floured bowl and leave to prove at 28c until doubled in volume
Shape dough into loaves or rolls or whatever, prove again at 28c until doubled in size.
Slash the tops and glaze loaves if required. Bake in a hydrated oven at 180c-195c depending on size until cooked or internal temp reaches 76c.

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