Basic White Bread

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 5 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people

Can be made with these products:


15g (½oz) fresh yeast
or 7g sachet (1½ tsp) fast action
dried yeast
300ml (½ pint) lukewarm water
5ml (1 tsp) sugar
450g (1lb) strong plain white flour
7.5ml (1½ tsp) salt

Makes: 1 Loaf
Preparation Time: 20 minutes plus rising
Cooking Time: 25-30 minutes
Tools: Dough Hook


  1. If using fresh yeast, mix the yeast with half the water and the sugar. Leave to stand for 15 minutes.  Place the flour and salt in the Kenwood Bowl. If using fast action dried yeast add with the sugar to the flour.
  2. Using the Dough Hook on minimum speed, gradually mix in the yeast mixture and remaining water or water if using dried yeast, to a soft dough.
  3. Knead for 1 minute on minimum and 4 minutes on speed 1, until smooth and elastic. Remove the
  4. Kenwood Bowl, cover with lightly oiled clear film and leave to rise in a warm place for 1 hour, or until doubled in size.
  5. Using the Dough Hook on minimum speed for 30-60 seconds gently knead the dough to knockback. Transfer to a lightly floured surface and shape.  Cover with oiled clear film and leave to rise for 30 minutes, or until doubled in size.
  6. Preheat the oven to 220°C/425°F/gas 7. Bake for 25-30 minutes or until golden brown.


Round Loaf
Shape the dough into a round plump ball.  Knead the edges into the centre, turn over, place on a greased baking sheet. Slash just before baking.
Cottage Loaf
Increase quantities by 50%, leaving the yeast the same. Divide into ⅔ and ⅓ and shape into balls. Place on oiled baking sheets, cover and leave to rise for 20 minutes. Make a 4cm (1½ inch) crossshaped cut in the top of the larger ball. Brush with water and place the smaller ball on top. Press a hole through the middle with two fingers. Leave to rise for 10 minutes then bake for 30-35 minutes.
Classic Split Tin
Shape dough into a rectangle the length of the tin. Roll up lengthways, tuck the ends under and place in a 900g (2lb) loaf tin. Leave until doubled in size, sprinkle with flour and slash along the entire length.

Your reviews:

  1. Recipe rating: 5 of 5 The perfect loaf!

    There's nothing like the smell of freshly cooked bread in your home! I used to make bread by hand in the traditional way. But now I've got my Kenwood kitchen machine, there's no going back! It does all the hard work, like the kneading. Every kitchen should have one!

    Posted: 06/09/2012 16:32:43 / Keith Mangrove

  2. Recipe rating: 5 of 5 lovely homemade bread

    Just made bread using my new kenwood mixer. Fantastic and so much easier. Thanks kenwood.

    Posted: 11/01/2013 14:51:00 / sue warner

  3. Recipe rating: 5 of 5 Bread

    Received my kenwood mixer today,Iv wanted one for years and so worth the wait. Iv made my first ever home made bread and wow Then I did a Victoria sponge,I can't believe the total difference it's made to a simple cake from my old mixer,I will never again buy anything other than kenwood.

    Posted: 17/09/2015 13:15:59 / Julie gillett

  4. Recipe rating: 5 of 5 Mmmmm....... tasty white bread made with ease!

    Having always used my bread machine to make dough I thought I'd have a go at this recipe with my Kenwood Prospero and I'm delighted with the results. I didn't believe that the kneading could be done in such a short time. Yes, in an hour it had risen more than twice it's size. I made a round loaf on a tray, baked in my Rayburn. Super result. I'll be doing this one again as it cuts down time.

    Posted: 31/07/2016 22:32:04 / Mabel Besant

  5. Recipe rating: 5 of 5 Bread

    Mine came out exactly as the picture, even down to the big holes!

    Posted: 05/04/2020 14:52:20 / Alan Crawley

  6. Recipe rating: 5 of 5 White loaf

    The best result,my k mixer wonderful

    Posted: 22/06/2020 09:01:02 / Jane Stocking

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