Farmhouse White Loaf
A plain soft-crusted white sandwich loaf, baked two tins at a time in farm kitchens.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Two loaf tins
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 3 g
- carbs
- 33 g
- protein
- 6 g
- calories
- 180
Instructions
- 1
Dissolve the yeast and sugar in the warm water and stand 10 minutes.
- 2
Mix in the milk, butter, flour and salt and knead 10 minutes to a smooth elastic dough.
- 3
Prove covered until doubled, about 1 hour 15 minutes.
- 4
Knock back, shape two loaves and place in greased tins.
- 5
Prove 45 minutes until domed above the rims.
- 6
Bake at 200C for 33-35 minutes; turn out and brush the crusts with butter.
Chef's tips
Tap the base — a hollow sound means it is done; a dull thud means five more minutes.
Ingredient substitutions
- milk → all water for a leaner loaf
Storage
Keeps 3 days wrapped; freezes sliced.
Common mistakes to avoid
- •Overproving, which collapses the loaf in the oven
Serving suggestions
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