500 g (4 cups) strong white bread flour (high-protein, around 12%+ protein)
3 tsp caster sugar
7 g (2 tsp) instant dried yeast (a.k.a. “no-need-to-activate” yeast)
1 tsp fine salt
250–300 ml (1 to 1¼ cups) just-warm water (~38°C / 100°F—not hot!)
Optional Add-ins
1 tbsp olive oil or melted butter for added softness
Swap 50 g flour for wholemeal or spelt for a more rustic loaf
Sprinkle of oats or sesame seeds on top for texture flair
Equipment
KitchenAid (or any stand mixer with dough hook)
Loaf tin or baking tray
Clean tea towel or cling film
Method
Mix the dry stuff: In your stand mixer bowl, combine flour, sugar, yeast, and salt. (Tip: Put salt and yeast on opposite sides of the bowl—they’re not besties until the water joins in.)
Add water gradually: Start with 250 ml of warm water and mix on low speed using the dough hook for about 1 minute, just until combined. Add more water 1 tbsp at a time if the dough seems dry—aim for soft, slightly tacky dough.
Knead it like you mean it: Mix on medium speed (speed 2) for 8–10 minutes until the dough is smooth, elastic, and pulls away from the bowl cleanly. If it’s sticking like a needy ex, sprinkle in a tablespoon more flour.
First rise: Form the dough into a ball and place it in a lightly greased bowl. Cover with a damp tea towel or cling film and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.
Shape & second rise: Punch down the dough (gently, not like it owes you money), then shape it into a loaf or place it in a greased loaf tin. Cover again and let rise for another 30–45 minutes, until puffy and domed.
Bake it golden: Preheat oven to 220°C (200°C fan) / 425°F. Bake the loaf for 25–30 minutes, or until the top is golden and it sounds hollow when tapped underneath.
Cool it (no really): Remove from tin and cool on a wire rack. Try to resist slicing while it’s steaming hot—though we both know a warm buttered heel is irresistible.
Tips
Flour types: “Strong” bread flour is key here—it gives structure and chew. Plain/AP flour just doesn’t rise to the occasion.
Water temp test: If it feels like a warm bath to your wrist, it’s good. Hotter can kill the yeast, and nobody wants that.
Crispier crust: Toss a tray of water in the bottom of the oven or spray with water before baking for bakery-style steam.