James Martin White Bread Recipe
Homemade white bread feels like a warm hug. The smell fills your whole home. In this James Martin white bread recipe and I share an easy way to bake soft and fluffy bread.
Ingredients
- Strong white bread flour – 500 g about 4 cups
- Warm water – 300 ml about 1¼ cups, not hot
- Instant or fast-action yeast – 7 g about 2¼ teaspoons
- Caster sugar – 1 tablespoon
- Fine salt – 1½ teaspoons
- Unsalted butter softened – 30 g (about 2 tablespoons), plus extra for greasing
- Extra flour for dusting – as needed
Instructions
Prepare the Yeast
- In a small jug, mix warm water with sugar. Sprinkle yeast on top. Leave for 5–10 minutes until it looks frothy and creamy.
Mix the Dry Ingredients
- In a large bowl, add strong white bread flour and salt. Stir them together with a spoon. Make a small well in the center for the liquid.
Bring the Dough Together
- Pour the yeast mixture into the flour well. Add the softened butter. Stir slowly until a rough dough forms and most flour is mixed in.
Start Kneading the Dough
- Lightly flour your work surface. Turn the dough out of the bowl. Knead with your hands for about 8–10 minutes until smooth and elastic.
Check the Dough Texture
- The dough should feel soft but not sticky. Add a tiny bit more flour if needed. Do not add too much or the bread will be dry.
First Rise of the Dough
- Shape the dough into a ball. Place it in a lightly greased bowl. Cover with a clean towel or cling film. Leave in a warm place for 1 hour.
Let the Dough Double
- After one hour, check the dough. It should be about double in size. Gently press with a finger. If the dent stays, it is ready.
Knock Back the Dough
- Tip the risen dough onto a floured surface. Gently press out the air with your hands. This helps create an even, fine crumb later.
Shape for the Loaf Tin
- Shape the dough into a neat log. Tuck the edges under so the top is smooth. Place the dough, seam side down, into a greased loaf tin.
Second Rise in the Tin
- Cover the tin loosely with a towel or cling film. Leave in a warm spot for 30–40 minutes. The dough should rise just above the tin.
Preheat the Oven
- While the dough rises, preheat your oven to 220∘220∘C (fan 200°C) or 425°F. Make sure the oven is fully hot before baking.
Optional Topping for the Crust
- For a soft crust, brush the top with a little milk. For a slightly richer finish, brush with melted butter. This step is optional but lovely.
Bake the White Bread
- Place the tin in the center of the oven. Bake for 25–30 minutes. The top should be golden and the loaf should rise nicely.
Check If the Bread Is Done
- Remove the loaf from the tin carefully. Tap the bottom of the bread. It should sound hollow. If not, bake 5 more minutes.
Cool Before Slicing
- Place the loaf on a wire rack. Let it cool fully before cutting. This keeps the crumb soft and prevents squashing the slices.
Notes
- Use strong bread flour for better structure and chewy texture.
- The water should feel warm like a baby’s bath, not hot.
- Knead until the dough feels springy and smooth, not rough.
- If your kitchen is cold, let the dough rise in a slightly warm oven.
- For a richer loaf, replace 50 ml water with warm milk.
- Add 1–2 tablespoons olive oil instead of butter for a lighter taste.
- Sprinkle sesame seeds or poppy seeds on top before baking.
- Mix in 2 tablespoons grated cheese for a subtle cheesy flavor.
- For wholemeal variation, swap 150 g white flour for wholemeal flour.
- To freeze, slice the bread and freeze in bags for easy toast later.