Crusty White Bread

Cook time 2 hours 15 minutes including rest time
Servings 6


3 1/3 cup (500g) plain flour

1 sachet (7g) dried yeast

2 tsp sugar

2 tsp salt

1 1/3 cup (330ml) lukewarm water

Crusty White Bread


If hand baking, combine flour, yeast, salt and sugar in a large mixing bowl and mix well. Make a well in the centre of the flour mix and add the water. Mix with a wooden spoon until combined, then use your hands to bring together to form a dough.

Turn dough out onto a floured surface and knead for 8 - 10 minutes or until dough is smooth and elastic.

Shape dough into a ball and place into a clean, lightly greased bowl. Cover the bowl with cling film and leave in a warm place for 45 - 60 minutes or until doubled in size.

Preheat oven to 220°C (200°C Fan Forced)

Turn dough out again onto a lightly floured surface and knead lightly for 2 - 3 minutes or until smooth and elastic. Shape dough into a loaf and place into a lightly greased loaf tin or on a lined baking tray. Stand in a warm place for 30 minutes or until doubled in size.

Bake for 25 - 30 minutes or until golden brown and loaf sounds hollow when tapped on the base. Transfer to a wire rack to cool before slicing.

If using a bread machine, mix the measured amounts of flour, sugar and salt into a bowl. Pour the measured amount of lukewarm water into the bread machine tin. Sprinkle the dry mixture evenly over the liquid. Spread 1 sachet of the Lighthouse Yeast + Improver Sachet evenly onto bread mix.

Place the tin securely into the bread machine.

Select the BASIC cycle on your bread machine, 750G or 1KG Size Loaf and press start.

Once the baking cycle is complete immediately remove the tin from the machine. Remove loaf from the tin and place onto a wire rack and allow to cool before slicing. *NOTE: All appliances vary thus follow the bread machine instructions.