Homemade Loafers Bread: A Step-By-Step Baking Guide

Ingredients

500 grams of strong white flour
10 grams of salt
10 grams of instant yeast
30 grams of unsalted butter, softened
320 ml of cool water
1 tablespoon of oil, for greasing

Steps and instructions

Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other.
Add the butter and three-quarters of the water, and turn the mixture round with your fingers.
Continue to add the remaining water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more - you want dough that is soft, but not soggy.
Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.
Turn out the dough onto a lightly floured surface and knead for 5-10 mins until soft and elastic.
Place the dough in a lightly oiled bowl, cover with a damp tea towel and leave to rise for one hour, or until at least doubled in size.
Knock back the dough by gently kneading just 5 times to get the air out.
Shape the dough into a smooth oval and sit it on a floured baking sheet.
Cover the dough again with a damp tea towel and leave to prove until doubled in size. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is.
Heat your oven to 220C/fan 200C/gas 7. Make a cut along the top of the loaf with a knife, then bake for 25-30 mins until the loaf is risen and golden.
Tap the bottom of the loaf to check it is cooked. It should sound hollow.
Cool your loaf on a wire rack.

Tools for making

Mixing Bowl - A large bowl to mix the ingredients together.
Measuring Scale - To accurately measure the weight of the ingredients.
Measuring Spoons - To measure the salt and yeast.
Butter Knife - To soften the butter.
Teaspoon - To measure the oil.
Tablespoon - To measure the water.
Damp Tea Towel - To cover the dough while it rises.
Baking Sheet - A flat sheet to place the shaped dough on for baking.
Knife - To make a cut along the top of the loaf before baking.
Wire Rack - To cool the baked loaf.

Recipe variations

Adding different herbs or spices to the dough for added flavor, such as rosemary, thyme, or garlic powder.
Using whole wheat flour or a combination of whole wheat and white flour for a healthier option.
Incorporating seeds or nuts into the dough, such as sesame seeds, poppy seeds, or chopped walnuts.
Adding grated cheese, like cheddar or Parmesan, to the dough for a cheesy loaf.
Experimenting with different types of oils, like olive oil or flavored oils, instead of butter for a different taste.
Creating a rustic crust by brushing the loaf with olive oil and sprinkling coarse salt on top before baking.
Making a stuffed loaf by rolling the dough around fillings like cooked bacon, spinach, or sundried tomatoes.
For a vegan option, replacing the butter with a plant-based spread or coconut oil and using a dairy-free milk instead of water.
Adding sweet ingredients like raisins, dried cranberries, or chocolate chips to the dough for a sweeter loaf.
Making mini individual loaves instead of one large loaf for individual servings.

Recipe overview

This straightforward Loafers recipe will guide you through the process of making traditional, homemade bread. This type of bread, familiar and comforting, is perfect for those who love the aroma of baked bread wafting through their home. The recipe is simple, requiring only a handful of basic ingredients and a little bit of patience. By the end of the process, you'll have a fresh, warm loaf of bread with a golden crust and a soft, chewy interior. Making bread at home can seem daunting, but this recipe breaks it down into easy-to-follow steps. Whether you're a seasoned baker or a novice, this recipe is sure to yield delicious results. Enjoy the fruits of your labor spread with a bit of butter, or use it to make your favorite sandwich. Happy baking!

Common questions

Can I use all-purpose flour instead of strong white flour? Yes, you can substitute all-purpose flour for strong white flour, but keep in mind that the texture and rise of the loaf may differ slightly.
Can I use active dry yeast instead of instant yeast? Yes, you can use active dry yeast instead of instant yeast. However, you will need to activate the yeast by proofing it in warm water before adding it to the dough.
Can I use salted butter instead of unsalted butter? Yes, you can use salted butter instead of unsalted butter. Just be mindful of the overall saltiness of the loaf, as the salt content in the recipe may need to be adjusted accordingly.
How can I tell if the dough has risen enough during the proofing stage? The dough should roughly double in size during the proofing stage. You can check by gently pressing the dough with your finger. If the indentation remains, it is ready for the next step.
What should the internal temperature of the loaf be when it is baked? The internal temperature of the loaf should reach around 190-200°C (375-390°F) when fully baked.
How long should I let the loaf cool before slicing? It is recommended to let the loaf cool completely on a wire rack before slicing, which generally takes about 1-2 hours.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the flour, salt, yeast, butter, and water.
Measuring Scale - To accurately measure the weight of the ingredients.
Measuring Spoons - For measuring the salt, yeast, and butter.
Measuring Jug - To measure the water.
Kitchen Surface - A clean and floured surface for kneading the dough.
Baking Sheet - A flat baking sheet for shaping and baking the loaf.
Damp Tea Towel - To cover the dough while it rises.
Knife - For making a cut on the top of the loaf before baking.
Wire Rack - To cool the loaf after baking.

Origin stories

The humble loaf, as common as it is in our everyday life, carries with it a rich history that is intimately tied to the evolution of human society itself. Bread, indeed, is regarded as one of the oldest prepared foods, with evidence of its existence dating back to the Neolithic age. The simple loaf that we consume daily is a product of centuries of culinary and technological advancements. Remarkably, the process of leavening, which gives the loaf its characteristic fluffy texture, was likely discovered by accident. It's been speculated that ancient Egyptians stumbled upon the process when a mixture of water and grains was left to sit, and natural yeasts in the air caused the mixture to ferment and rise. This happy accident heralded the birth of the leavened bread which, over time, evolved into the familiar loaf we know today. From Egypt, the art of bread-making spread across Europe, with each region adding its unique touch to the craft. The next time you bite into a slice of loaf, remember - you're partaking in a culinary tradition that spans thousands of years and countless generations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.